Not Just For Guacamole

An article in the September 2010 issue of Southern Living featured avocados. As I read the article, I was surprised by a couple of tidbits regarding the health benefits, particularly the statistics relating to lowering cholesterol. The lovely avocado has been given a reputation for being "bad" and I'm thrilled that the "good" has been highlighted.

5 Avocado Health Benefits

1. They protect your eyes from disease.
Avocados have a high content (more than any other fruit) of the carotenoid lutein, which protects against cataracts and macular degeneration—a leading cause of blindness.

2. They will lower your cholesterol.
Avocados are high in beta-sitosterol, a natural substance that has been shown to lower blood pressure and cholesterol. In one study, 45 people saw an average drop in cholesterol of 17% after eating avocados for just one week.

3. They help regulate and reduce blood pressure.
Avocados are a great source of potassium, containing even more than bananas. Studies confirm that eating foods high in potassium (and low in sodium) can lower blood pressure and reduce your risk of stroke.

4. They are a great source of vitamin E.
Avocados are the greatest fruit source of vitamin E, an antioxidant that protects against many diseases and helps maintain overall health.

5. They will moisturize your skin.
Avocado butter and oil, two deep-conditioning emollients, will soften skin, eliminate dry patches, and restore your skin’s elasticity. Try some of our favorite beauty products, enriched with avocado butter and oil, at right.

Jessica S. Thuston|From the September 2010 Magazine Issue

I currently use avocado oil in beauty products (homemade) and can eat a gallon of guacamole, love plain old avocado all by it's lonesome, in salsas, and in BLTs, but here are a few additional ways I plan to sneak a little more of the green stuff into my diet over the next few weeks. Click each description for a link to the recipe.

Beet, Goat Cheese and Avocado Salad

Chilled Avocado Soup Shots

Caribbean Crab Sandwich

Guacamole-Goat Cheese Toasts

How will you add more of this powerhouse into your health and beauty routine?

Sheila Denise

A Spin on Banana Pudding That I May Actually Like...FINALLY!!!

I have never been a fan of Banana Pudding, probably because I never ate a banana until I was in my mid-20s. I know, I'm a weirdo--big deal. I was hungry and the banana was available. I decided that bananas were "okay" and simply kept it moving. I did realize that the cute yellow package contained lots of good stuff, so I'd eat them every now and again when I wanted to feel "healthy" or needed a quick snack.

Growing up in South Georgia, everyone around me was always in a tizzy over who made the best Banana Pudding and of course, everyone felt that their concoction should win the prize. After getting over my banana initiation, I decided I'd give Banana Pudding a try. During my taste tests, I discovered that most simply missed the mark in overall flavor. In addition, I am sooooooooo NOT a fan of soft, mushy Nilla Wafers (they seem to go soggy so quickly), so I eventually decided that this dessert in this form just didn't quite do it for me.

Over the years, I've made Banana Pudding for others, but wasn't quite convinced that I'd ever accomplish what I wanted for myself. One good attempt is the Not Yo' Mama's Banana Pudding, popularized by Paula Deen, which uses Pepperidge Farm Chessmen Cookies. Since the Nilla Wafers were one of the issues, this one did manage to provide a good alternate, but it still fell a bit short for me. As I continued to search, I felt that my options were running out. Luckily for me, I was flipping through the February 2009 issue of Southern Living and spotted a Nutter Butter Banana Pudding Trifle. The Nutter Butter's instantly caught my eye. I LOVE LOVE LOVE Nutter Butters, so I think my wait may be over--I've hit a bigger jackpot regarding my soggy Nilla Wafer aversion. I'll simply take the good parts of the various versions I've stumbled upon over the years and incorporate the Nutter Butters (the mini ones) to create my very own Banana Pudding. Y'all wish me luck, because I really want to create one that I actually like. In the meantime, I'll share the Southern Living Recipe with you.

Nutter Butter Banana Pudding Trifle

Prep: 35 min., Cook: 20 min., Stand: 30 min., Chill: 2 hr. This homemade pudding is divine, economical, and uses on-hand ingredients. The pudding has thickened enough when a distinct trail is left in the mixture when you stir with a spoon. The cookies will soften the longer the dessert chills.

Yield

Makes 8 to 10 servings

Ingredients

• 3 cups milk
• 3 large eggs
• 3/4 cup sugar
• 1/3 cup all-purpose flour
• 2 tablespoons butter
• 2 teaspoons vanilla extract
• 5 medium-size ripe bananas
• 1 (1-lb.) package peanut butter sandwich cookies
• 2 cups sweetened whipped cream
• Garnishes: peanut butter sandwich cookies, dried banana chips, fresh mint sprigs

Preparation

1. Whisk together first 4 ingredients in a large saucepan over medium-low heat. Cook, whisking constantly, 15 to 20 minutes or until thickened. Remove from heat; stir in butter and vanilla until butter is melted.

2. Fill a large bowl with ice. Place saucepan in ice, and let stand, stirring occasionally, 30 minutes or until mixture is thoroughly chilled.

3. Meanwhile, cut bananas into 1/4-inch slices. Break cookies into thirds.

4. Spoon half of pudding mixture into a 3-qt. bowl or pitcher. Top with bananas and cookies. Spoon remaining pudding mixture over bananas and cookies. Top with sweetened whipped cream. Cover and chill 2 to 24 hours. Garnish, if desired.

Note: For testing purposes only, we used Nabisco Nutter Butter® Sandwich Cookies. For photography, we divided mixture between 2 (1 1/2- to 2-qt.) wide-mouthed pitchers.

Shortcut Nutter Butter®-Banana Pudding Trifle: Omit eggs, sugar, flour, and butter. Substitute thawed extra creamy whipped topping for sweetened whipped cream. Reduce vanilla to 1 tsp. Place 3 cups milk and vanilla in large bowl; add 2 (3.4-oz.) packages vanilla instant pudding mix. Beat with an electric mixer at medium speed 2 minutes or until thickened; let stand 5 minutes. Stir in 1 (8-oz.) container sour cream. Proceed with recipe as directed in Steps 2 through 4.

Note: For testing purposes only, we used Jell-O Vanilla Instant Pudding and Pie Filling and Cool Whip Extra Creamy.

Southern Living, FEBRUARY 2009

Sheila Denise

Ramen Noodles...Say It Ain't So!!

I was flipping through the March edition of Southern Living, one of my favorite foodie mags and when I turned to page 16, my eyes instantly focused on a photo with green plates. That green was almost the same shade of my oh-so-bright-and-cheery kitchen. After a few moments of admiring the photo, I decided to actually READ THE PAGE and lo and behold there was a noodle bowl idea that utilizes Ramen Noodles as well as the oh so salty little flavor packet.

I've eaten these salty noodles a few times and can take them or leave them. I've often read/hear people say these noodles bridged them though their "lean times" or their "broke college student days", but thankfully, I can't relate. I can't say that I survived on these during my college years, because I didn't (thank God I didn't have to); however, this recipe made me rethink my non-existent feelings about Ramen Noodles. This is something I think I'd actually enjoy. I'll follow up when I get around to making this dish.

Instant Gourmet

Elevate a bowl of ramen noodles to uptown Southern fare. This recipe, featuring shrimp from the Gulf, couldn’t be quicker, easier, or more delicious.

Noodle Bowl
Stir together flavor packet from 1 (3-oz.) package Oriental-flavored ramen noodle soup mix, 2 cups water, 1 chopped green onion, and 2 Tbsp. chopped fresh cilantro in a medium saucepan. Bring to a boil; add noodles and 1⁄2 cup fresh trimmed snow peas. Cook 1 minute, and stir in 6 peeled and deveined, medium-size raw shrimp (26/30 count). Cook 2 minutes. Transfer to a bowl, and top with 1⁄4 cup shredded napa cabbage and 1 to 2 Tbsp. chopped peanuts. Makes 1 serving. Prep: 10 min. Cook: 5 min.

Note: You can substitute 1⁄2 cup chopped cooked chicken for the shrimp.

Direct link: Southern Living March 2008.

Sheila Denise