Berlin's Whimsy

Yumm-y Avocado 'Casserole'

This was one of those last-minute, thrown together concoctions that has stayed on my meal rotation. I love it. It tastes fresh and healthy, yet substantial. From the ingredient list, it may look ho-hum, but the the tastes and textures are quite scrumptious. I hope you like it, too!

Yumm-y Avocado "Casserole"

Ingredients:

-1 to 2 avocados (peeled and thinly sliced)

-2 T. toasted sunflower seeds

-1/2 C. sprouts -or- 1 tomato, diced

-2/3 C. Yumm-y Sauce

-2 C. cooked and cooled Quinoa (I like Inca Red)

-a light vinaigrette, if desired

Method: Make Yumm-y Sauce (recipe). Cook Quinoa (1 C. water to 1 C. rinsed Quinoa) and cool. Prepare avocados.

In a shallow dish, layer all of the Quinoa. Spread with Yumm-y sauce. (I find it easier to do this with a spoon that I periodically dip in warm water to ease the spreading of the sauce). Sprinkle with sunflower seeds. Layer the avocado slices in a circular design. Sprinkle on the sprouts or tomatoes in the middle. Serve immediately or chill--- if you must wait to serve the dish, wait to add the avocados because they will brown.

My preference is sprouts on the top, but I did not have any for these photographs, so I used the optional tomatoes instead. 

I enjoy this dish unadulterated, but some people like to sprinkle it with a T. or so of a vinaigrette. Experiment and enjoy!

Crazy in Sync.

 

It seems all of my Pyrex stars were aligned last week because not only did my sister-in-law give me two wonderful Pyrex finds (this one and the one in the photo below) but my friend on the coast gave me a set of these Pyrex coffee cups in the same design!

 

I'm fairly certain this is my favorite Pyrex design; therefore, I'm scouring the thrift-stores for any and all pieces. In fact, if you have any bits of this design and want to trade, please do let me know!!

And here is the covered casserole again cradling a wonderful recipe I recently made from a must-have cookbook (I probably always say that, huh? Now you might grasp the enormity of my cookbook collection)--- it's 'How to Eat Supper.' The recipe is the Turmeric Potatoes with Almonds and it's wonderful. My kids looked at these bright yellow potatoes and wanted oh so badly to turn their noses up----until they tasted them, and then ate them all along with seconds. This cookbook is the type I thoroughly enjoy: great recipes with many variations and lots of reading on the topic of food!