Gaby Dalkin is the super popular foodie blogger behind WhatsGabyCooking.com. She's also been Jessica Simpson's personal chef. Her first book Absolutely Avocados is extremely exciting because who doesn't love avocados? She shows how you can eat avocados all day long.
Gaby showed another recipe at her book signing at Book Larder in Fremont. The event was free.
Southwestern Egg Casserole
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 mi
8 large eggs
1⁄2 cup 2% low-fat milk
3 ounces cotija cheese (feta cheese can be used as a substitute)
3⁄4 teaspoons coarse salt
1⁄2 teaspoon freshly ground black pepper
1 Hass avocado
1 cup halved cherry tomatoes
1⁄2 cup canned black beans, drained and rinsed
3 tablespoons canned diced green chiles
1⁄4 cup snipped green onions, green parts only
1 tablespoon minced jalapeño
Preheat the oven to 350°F.
Crack the eggs in a medium sized bowl and whisk together with the milk, cotija cheese, salt and pepper. Set aside.
Spray a medium sized baking dish (enough to hold 1 quart)
Cut the avocados in half lengthwise. Remove the pit from the avocado and discard. Remove the avocado from the skin, place the avocado on a cutting board, and cut in a 1-inch dice. Add 3⁄4 of the avocado to the egg mixture, reserving a few pieces to top the casserole with. Set aside 2 tablespoons of cherry tomatoes, 2 tablespoons of black beans, 1 tablespoon diced green chiles, 1 tablespoon green onions and 1 teaspoon jalapeños and add the rest to the egg mixture.
Pour the mixture in the prepared baking pan. Bake for 45 minutes, until the center just springs back when touches. You don’t want to eggs to be over-cooked, but you want them to stay moist and fluffy. Sprinkle the reserved ingredients on top and cut into 9 even pieces and serve.
Vegetarian Avocado Sushi Bowls
Prep Time: 15 minutes
Cook Time: 15 to 20 minutes
Total Time: 35 minutes
1 cup sushi rice
1 Hass avocado
1 cup shredded green cabbage (savoy recommended)
1⁄2 cup chopped red bell pepper
1⁄2 cup thinly sliced carrots
1⁄4 cup finely sliced scallions
3 tablespoons chopped fresh chives
3 tablespoons soy sauce
2 tablespoons rice vinegar
1 teaspoon sesame oil
1 teaspoon honey
Cook the sushi rice according to the package directions. Transfer it to a large bowl. Cover the rice with a slightly damp kitchen towel and set aside.
Cut the avocado in half lengthwise. Remove the pit from the avocado and discard. Remove the avocado from the skin, and cut the avocado into 1⁄2-inch dice. Transfer to a large bowl. Add the cabbage, red bell pepper, carrots, scallions, and chives to the avocado and toss to combine.
In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, and honey.
Fluff the sushi rice with a fork. Add the chopped vegetable mixture and drizzle with the prepared dressing. Divide among bowls and serve immediately.
Avocado Chocolate Chip Cookies
Prep Time: 1 hour 10 minutes (includes chilling time)
Cook Time: 18-20 minutes per baking sheet
Total Time: 1 hour 30 minutes
Serves: 18 (makes 3 dozen cookies)
1 1⁄2 Hass avocado (4 1⁄2 ounces)
1/2 cup (1 stick) unsalted butter, at room temperature
1 1/2 cups cups dark brown sugar
2 large eggs, at room temperature
2 tsp pure vanilla extract
2 cups all-purpose flour
1 tsp baking soda
1 tsp coarse salt
1/2 tsp baking powder
1 1/2 cups old-fashioned rolled oats
1 3/4 cups semisweet chocolate chips
Cut the avocado in half lengthwise. Remove the pit from the avocado and discard. Remove the avocado from the skin and place the avocado flesh in a large bowl along with the butter and brown sugar. Cream together the avocado, butter, and sugar for 3 minutes, until fluffy.
Add the eggs one at a time, followed by the vanilla extract, scraping down the sides of the bowl as needed. Add the flour, baking soda, salt, and baking powder and slowly combine, making sure not to overmix the batter. Add the oats and chocolate chips and combine. Refrigerate the batter for 1 hour.
Preheat the oven to 325°F. Line a baking sheet with parchment paper.
Using a 2 tablespoon scoop, scoop the batter onto a clean surface and, using wet hands, roll the dough into 12 balls. Flatten the cookies with the palm of your hand to create 2-1⁄2-inch disks. Arrange the 12 disks on the baking sheet. Transfer the sheet to the top rack of the oven and bake for 18 to 20 minutes, until the cookies are slightly golden brown on the edges but still soft in the middle. Remove from the oven and let rest on the baking sheet for at least 3 minutes before transferring the cookies to cooling racks. Repeat the process for remaining dough. You will bake 3 baking sheets total.
Serve the cookies immediately or store in an airtight container in the refrigerator for 5 days or in the freezer for up to 3 weeks.
To get more recipes, follow Gaby's blog, or to buy a copy of Absolutely Avocados, go to www.whatsgabycooking.com.