Avocados Can Be Just as Delicious When Under Ripe

 Avocados are no good at all if they aren't ripe enough, which makes it incredibly difficult to make our favorite food like guacamole or avocado toast. So, with an unripe avocado, what are we to do? Should we just sit and wait for it to get softer? Thankfully there's another option: you can turn your inedible avocado into something quite delicious. Though it may sound impossible, here are 7 unusual ideas you could try: 

1. Stuff it
 

Just as you would a bell pepper or a tomato, halve your avocado and stuff it - think on the lines of eggs, spicy black beans or quinoa and veggies. Then chuck it in the oven, where it will soften to the perfect consistency. 

2. Grate it 

You certainly won't be able to grate a ripe avocado. But, shredding an under ripe avocado is pretty easy and will yield the same rich and creamy texture as shredded cheese. Use your grated avocado in scrambled eggs, tossed in salads or sprinkled over a hearty sandwich. 

3. Make avocado fries

This option makes for a healthier alternative to traditional fries. Slice your avocado into thick wedges and dredge them in crispy panko, baking until they appear golden. You'll fall in love with the crispy-creamy flavor of the avocado. 

4. Tuck it into enchiladas 

Dice an avocado and fold it into your favorite enchilada filling before stuffing the tortillas and baking. The cubes will soften and their creamy texture will add the right touch to your enchiladas. 

5. Add it to a stir fry
Dice your avocado and toss it into a wok or a sauté pan, with the rest of your stir fry ingredients. The outside of your avocado will sear and slightly caramelize, while the inside will turn soft and buttery.

6. Toss it on the grill 

Grilled avocado is full of flavor, particularly when the avocado is under ripe, as it will hold its shape and get a nice char on the surface. Before serving, just add a squeeze of lime juice and sprinkle some salt.

7. Pickle it

 

Slice an avocado and soak it in your favorite pickle brine. The vinegar will soften the avocado. Then stuff it in a burger or a wrap, or chop it into smaller pieces before adding to a salad. 

 

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Kitchen Hacks: How to Keep Food from Sticking to Any Pan

We've all had that moment in the kitchen, haven't we? You're trying to flip some eggs or maybe slide out a nice piece of fish, and suddenly... It's stuck. Like, really stuck. Scraping away at your pan is definitely no fun.

It's not like we're asking for much: just a nice sear on the steak, a smooth flip of the pancake, and maybe, just maybe, the pan cleans up without needing a chisel. 

While nonstick pans are great for avoiding this mess, maybe you don't have one handy, or perhaps you just prefer using your trusty stainless steel or aluminum pan. The good news is, you don't always need a special coating to get food to release easily. There's a simple technique using just oil and the right heat level that can make many common pans—think stainless steel, aluminum, copper, even titanium—act surprisingly nonstick. 

So yeah, there are a few moving parts, but that's exactly why we're going to walk through it step by step. No magic, no shortcuts, just the actual details that matter.

The easiest pans to make nonstick
It's not like we're asking for much: just a nice sear on the steak, a smooth flip of the pancake, and maybe, just maybe, the pan cleans up without needing a chisel. 

While nonstick pans are great for avoiding this mess, maybe you don't have one handy, or perhaps you just prefer using your trusty stainless steel or aluminum pan. The good news is, you don't always need a special coating to get food to release easily. There's a simple technique using just oil and the right heat level that can make many common pans—think stainless steel, aluminum, copper, even titanium—act surprisingly nonstick. 

So yeah, there are a few moving parts, but that's exactly why we're going to walk through it step by step. No magic, no shortcuts, just the actual details that matter.   

The easiest pans to make nonstick
Some materials take to this method better than others. If you have an aluminum, stainless steel, titanium, or copper pan, you’re in luck—these are the easiest to make nonstick. 

Start by heating your pan over medium heat for a few minutes. Warming it up first helps the oil spread evenly and prevents proteins from bonding to the surface. You’ll know the pan is hot enough when you flick a few drops of water on it, and they roll around instead of evaporating instantly. This usually takes about two to three minutes. 

 Once the pan is hot, add enough oil to create a thin layer across the surface. Let the oil heat up until it starts shimmering, which means it’s at the right temperature for cooking. At this point, your pan is ready to use, and food should glide across without sticking. 

This method doesn’t make a pan nonstick permanently. If you wash the pan with soap and water, you’ll likely need to repeat the process before cooking again. But with regular use, your pan may develop a natural nonstick quality over time.  

Pans that need an extra step: cast iron and carbon steel

 

If you have a cast iron or carbon steel pan, the process requires a bit more effort. These materials need to be preseasoned before they become nonstick, but once seasoned properly, they hold onto that nonstick surface much longer. 

To season a cast iron or carbon steel pan, coat the entire surface with a thin layer of oil. Then, place it in an oven preheated to 375°F and let it bake for about an hour. Avoid turning the heat up too high or leaving it in for longer than necessary, as this can create an uneven surface that makes food stick in certain areas. 

 Once the pan comes out of the oven, it should have a smooth, slick surface. To keep it that way, always clean it with hot water after cooking, dry it completely, and apply a light coat of oil before storing it. This prevents rust and helps maintain its nonstick quality. Unlike other pans, you shouldn’t wash cast iron or carbon steel with soap, as it can strip away the seasoning.

Choosing the right oil

 Not all oils work the same when making a pan nonstick. The best choices are neutral oils with high smoke points, such as canola, avocado, refined coconut, or vegetable oil. These oils can withstand high heat without burning, which is essential for effective seasoning. 

On the other hand, oils like extra virgin olive oil and virgin coconut oil aren’t ideal for this method. While they add flavor, they have lower smoke points and can burn at high temperatures, leaving a sticky residue that makes your pan harder to clean. 

Is cooking spray a good option?

Cooking sprays may seem like a convenient solution, but they aren’t the best choice for making a pan nonstick. Many sprays contain additives that can leave behind a stubborn, sticky coating. Over time, this buildup can make food stick even more.

If you prefer using a spray, consider getting a refillable oil sprayer. This allows you to control what type of oil you use while avoiding unnecessary additives. You can find these sprayers online or at most kitchenware stores.  

Keeping your pan in good shape
Taking care of your cookware ensures it stays nonstick and lasts for years. For stainless steel, cast iron, and carbon steel pans, regular cleaning and seasoning are the best ways to maintain their quality. 

Avoid using dish soap on cast iron and carbon steel, as it can strip away the seasoning. Instead, clean these pans with hot water and a gentle scrub. Stainless steel and other metal pans can be washed with soap, but will need to be re-seasoned regularly to keep them nonstick. 

There are plenty of tips and tricks out there, but the simplest method of using heat and oil is still the most effective. Stick to this process, and you won’t need expensive nonstick pans to cook without frustration.

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Lefse (Norwegian Potato Flatbread)

  

Ingredients

1 3/4 pounds starchy potatoes (e.g. Russets), peeled and cut into roughly 1 inch pieces

5 tbsp unsalted butter, softened at room temperature

1/4 cup heavy cream

1 1/2 cups all-purpose flour

2 tsp sugar

1 1/2 tsp salt 

 

Method Boil the potatoes until tender all the way through, then thoroughly drain them. While they're still warm, rice the potatoes into a large bowl. For the fluffiest, smoothest results rice them a second time.  Add the butter and combine it evenly into the potatoes to make a smooth mixture.  Add the heavy cream, sugar and salt and stir to thoroughly combine. Cover and chill the potato mixture overnight. The next day, add the flour to the dough and knead to combine. This can be done by hand but for convenience I use my stand mixer with a paddle attachment.  The consistency of the dough should be very soft and pliable but not sticky. Add more flour or liquid as needed. Place the dough on a floured work surface and divide it into 10 equal pieces. Keep the remaining dough covered while you're rolling out the individual lefse. Generously flour a pastry cloth or clean, smooth cotton dish towel. Roll each piece of dough into a ball and lay it on the floured cloth. Press the ball into a flat disk and sprinkle some flour over it. Flour the rolling pin. Roll the dough into as thin of a sheet as you can, about 1/16th inch, sprinkling over a little more flour as needed to prevent stick and ripping. Very carefully lift up the lefse and transfer it to the griddle or pan. To do this use a long spatula to easily lift up and transfer the lefse. Heat the griddle or pan over high heat (around 475-500 F). Lightly spray with oil. Place the lefse onto the griddle or into the skillet. Cook on one side for about one minute until it's speckled with brown spots. If it's cooking too fast, reduce the temperature. If it's taking too long, increase the temperature. Carefully flip the lefse over and cook on the other side for another minute or two until likewise speckled. Transfer the cooked lefse to a large plate/platter or lined baking sheet. Repeat the process for the remaining lefse, fanning them out onto the plate or baking sheet so that they can cool without sticking together. Serve warm or at room temperature.   Allow any leftover lefse to fully cool and then wrap them well in plastic wrap. Store them at room temperature where they will keep for several days (inspect them for any signs of mold). Storing them in the fridge tends to dry them out. If you'd like to store them longer or make a large batch for convenience, they can be frozen. Folding them in half or in quarters, place them in a freezer bag or container and freeze them for up to 6 months.

NOTE- this is some what like aloo paratha, but it is not stuffed. Something similar, you can use salted butter, then omit salt, serve hot with pickle / chutney of your choice and curd.

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Sweet and Sour Sauce

 Ingredients

1 cup canned pineapple juice, see note

 3/4 cup packed light brown sugar

Or brown sugar alternative (for low sugar option)

1/3 cup  rice vinegar /apple cider vinegar

3 tbsp ketchup

2 tbsp soy sauce or tamari

For the Cornstarch Slurry: 1 1/2 tbsp cornstarch dissolved in 2 tbsp water

Preparations Place all of the ingredients, except for the cornstarch slurry, in a small saucepan and bring to a boil. Stir in the cornstarch slurry and simmer for another minute until thickened, stirring constantly. If using red food coloring, stir it in.Let the sauce cool completely and store in an airtight container in the refrigerator where it will keep for 2-3 weeks.

Notes

* Freshly squeezed pineapple juice contains enzymes that will break down the cornstarch and prevent the sauce from remaining thick, so either use canned or bottled

 

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Big Mac Sauce

 Ingredients

1/2 cup quality mayonnaise

2 tbsp  dill pickle relish(you can also use sweet pickle relish and omit the granulated sugar)

1 tbsp finely minced onion

2 tbsp natural ketchup (see note)

2 tsp yellow mustard

1tsp  white vinegar

1 tsp granulated sugar

1/2 tsp paprika

1/4 tsp salt

1/4 tsp garlic pdr

1/4 tsp onion pdr

 

Preparations

Place all of the ingredients in bowl and stir to combine. Can be used immediately but for best flavor results cover and refrigerate for at least 2 hours before serving. Shake or stir before serving. Will keep for up to 2 weeks.

Makes approximately 3/4 cup of sauce. 

Notes

The original McDonald’s Big Mac Sauce does not include ketchup but I think the addition is a big flavor improvement.  You can omit it if you prefer.  For a fun smoky flavor variation you can also add a dash of barbecue sauce. And if you like a bit of kick you can add a splash of your favorite hot sauce or stir in some cayenne pepper.

 

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

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https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

 

Cream of Celery Soup

 Ingredients

 1/4 cup butter

1 small yellow onion,finely chopped (about 1 cup)

2 cups very finely chopped good quality flavorful celery(about 5 large ribs, organic recommended for optimal flavor).

1 large clove garlic,minced

1/3 cup all-purpose unbleached flour

1 1/2 cups good quality chicken/ Veg. broth

1 1/2 cups whole milk(or use 3/4 cup milk and 3/4 cup cream for even tastier results)

1 tsp salt

1/2 tsp sugar

1/8 tsp freshly ground pepper

 

Preparations

Melt the butter in a Dutch oven or heavy stock pot over medium-high heat and cook the onions, celery and garlic until soft and translucent, 5-7 minutes. Add the flour and cook for another minute. Add the chicken/ veg broth and milk/cream and stir until the mixture is smooth. Increase the heat and bring it to a simmer. Reduce the heat to medium, add the remaining ingredients, and simmer, uncovered, for 15 minutes. Add salt to taste.

This soup will keep in the fridge for 3-4 days. It can also be frozen for up to 3 months.  Notes

One batch of this soup is roughly the equivalent (in quantity) of 2 cans prepared canned condensed cream of celery soup (“prepared” meaning 2 cans of added milk). Enjoy as a stand-alone soup or use in any recipe calling for prepared canned condensed cream of celery soup. 

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Peanut Butter Cake

 Ingredients

 For the Cake:

 1 1/2cups all-purpose flour

 2 tsp baking powder

 1/2 tsp baking soda

 1/2 tsp salt

 1/3 cup coconut oil, at room temperature or oil of choice (I use coconut oil). Note: Oil yields a moister cake than butter

 1/3 cup natural unsweetened peanut butter

 1 cup brown sugar

 2 large eggs

1 cup buttermilk(can substitute 1 cup milk with 1 tablespoon white vinegar or lemon juice stirred into it. Let it sit for 5-10 minutes then use as recipe directs)

 1 tsp vanilla extract

 For the Frosting:

 1 cup natural unsweetened peanut butter (if using regular peanut butter which has lots of sugar in it, cut back a little on the brown sugar)

1/ 2cup unsalted butter, softened

3 cups powdered (confectioner's) sugar(can use less if preferred)

up to 1/2 cup heavy cream, at room temperature

 

Preparations

Preheat the oven to 350 degrees F.

In a medium bowl, sift the flour, baking powder, baking soda and salt. Set aside.

In a large mixing bowl, add the peanut butter, oil, and brown sugar. Beat until combined and creamy. Add the eggs and vanilla extract and beat just until combined.

Alternately add the flour and buttermilk to the wet mixture, beating just until combined. Be careful not to over-beat or the cake will be dense and dry. A few small lumps of flour is fine.

Grease a 9X2 inch round baking pan. Pour the batter into the pan.

Bake for about 30 minutes or until a toothpick inserted into the middle of the cake comes out moist (not wet with batter but moist. If the toothpick is dry, the cake is over-baked and will be dry). Let the cake sit in the pan for 5 minutes, then invert the cake onto a wire rack to cool completely.

To Make the Frosting: In the meantime place the peanut butter and butter in a large mixing bowl. Beat until smooth and creamy. Add the powdered sugar one cup at a time, continuing to beat. Add the heavy cream until you reach a spreadable consistency. (Note: This is a fairly stiff frosting.)

Cut the cooled cake in half horizontally. Frost the bottom half of the cake and down the sides. Place the top layer of the cake, upside down, on top of the bottom layer. Frost the top layer and down the sides.

Notes

To cut back on calories (and save yourself some work), bake the cake in a 9X13 cake pan as a sheet cake and make half the amount of frosting to go on top. Also, for a more moist and goopy version, prepare the sheet cake. In a small saucepan bring 1/4 cup honey, 1/4 cup brown sugar and 2 tablespoons of butter to a boil. Remove from heat. Poke some holes throughout the sheet cake and drizzle the honey glaze evenly over it. Allow to cool completely and then frost (remember, half the recipe amount for the frosting). Note, I haven’t actually tried this version, merely conceptualized it in my mind, but I think it would work ;) Note: For chocolate frosting, add a couple of tablespoons of good quality cocoa powder.*Variation: Add Nutella to the frosting*Another variation: Pour some chocolate ganache over it for ultra decadence!

 

 

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs