How To Freeze California Avocados

Do you cry when California Avocado season is over because you wish you could have delicious California Avocados year round?

Of course you do!

I’m here to make your day, because this post is all about freezing avocados so that you can enjoy delicious California Avocado guacamole, avocado toast, avocado hummus and more all year round!

Freezing avocados is really easy to do, and I’m going to show you two different ways to freeze avocados today so that you can enjoy your favorite Avocado recipes all year round!

The first method for freezing avocados involves freezing the avocado halves.

HOW TO FREEZE AVOCADO HALVES

Slice the avocado in half, peel and seed. Brush the avocado halves with a bit of lemon juice and wrap them tightly in a clingy plastic wrap**. Don’t leave any room for air – this means the plastic wrap should cling into the curve where the seed was.
Place the plastic wrapped avocado halves into a large freezer safe zip tight bag. Once you have all your wrapped avocados in the freezer safe bag, press out all the air, zip it closed, and place the avocado halves in the freezer.
Remove each one whenever you’re ready to use it, let it thaw, and enjoy!

bonus: If you have a food prep or vacuum sealing machine that pulls all the air out of the seal, your prep is even easier! You can skip the clingy plastic wrap step.

HOW TO FREEZE MASHED AVOCADOS

If you’re one of those people who prefers to have the avocados frozen already mashed for quick spreading onto toast or for making guacamole; this method is for you.

Place your scooped avocados into a bowl and drizzle with the juice of half a lemon.
Mash the avocados to your preferred texture – I like mine chunky.
Place in a zip tight freezer safe bag, remove the air and you’re done!

bonus tip: You can divide the bag into sections for freezing easy portions, but I use a whole gallon size bag each time so I just lay it flat, fold it in half and place it in the freezer.

Go forth and freeze avocados, y’all!

Courtesy of California Avocados

private chefs and event catering

Palm Beach + Boca Raton + Fort Lauderdale + Miami Beach

info@yadachef.com | 954-367-YADA (9232)

561-285-7466

www.yadachef.com

south florida catering and personal chefs

Our Blog Has Moved

We are in the process of migrating our blog to our updated website, yadachef.com , using WordPress. For new, as well as past, blog posts visit: https://yadachef.com/blog/ .

Meaning of Memorial Day: Why do we celebrate?

BY JULIA GLUM Memorial Day may be the unofficial start of summer, but it's so much more than an excuse for a three-day weekend. It's a U.S. holiday with a lot of history and lasting significance. Held annually on the last Monday of May, Memorial Day dates back to the Civil War. Who exactly created it and where are unclear, but legend has it that the tradition began in 1864. That's when three women from Boalsburg, Pennsylvania, put flowers on the graves of loved ones who had died in the war, including a young man killed in the Battle of Gettysburg. By 1865, according to the Library of Congress, people in states such as South Carolina and Mississippi were participating in unofficial ceremonies that preceded Memorial Day. But Waterloo, New York, claims to be the birthplace of the holiday, given that it held what Nelson Rockefeller would later call the "first, formal, complete, well-planned, village-wide observance of a day entirely dedicated to honoring the wa

Kiwi the Super Fruit

Vitamin C boost? Here's a fruity tip: Eating one Kiwi fruit gives you approx. 112 percent of the daily recommended amount of Vitamin C! Here are the benefits of this super fruit: Phytonutrients: Kiwis have phytonutrients, which repair DNA, act as the body’s protection against some cancers, and function as antioxidants. Vitamin C: One serving of kiwi gives the body a boost of Vitamin C, which helps heal wounds, increase iron absorption, and boost the immune system. Fiber: Kiwi is a good source of fiber which has a role in the prevention of constipation and some cancers. Folic Acid: Kiwi provides 10% of the RDA (Recommended Daily Allowance) for folic acid, which is important for expectant mothers and works to produce red blood cells. Vitamin E: Kiwi provides 10% RDA for Vitamin E and decreases the risk of heart disease. Who's having some of this super fruit today? personal chefs and event catering Miami + Miami Beach + Fort Lauderdale + Palm Beach info@yadachef.com | 954-367-Y

Fish Not As Carbon Friendly As Previously Thought

Darin Graham - Reporter, The Climate Question Eating fish could be worse for the climate than previously thought, according to a recent scientific study . Previous research indicated that seafood has a smaller carbon footprint than other animal proteins, because fishing doesn't require farmland or the care of livestock. But a new study claims that catching fish using heavy nets that drag across the seabed - known as bottom trawling - emits about the same amount of carbon dioxide (CO2) globally as the aviation industry. Seabed sediments that act as huge carbon sinks are churned up during this kind of trawling - and this results in CO2 being released. "The ocean is full of little creatures that we call the plankton, microscopic algae and microscopic shrimp and so forth," says Dr Sala, explorer-in-residence at National Geographic and leader of the study published in Nature. Speaking to the BBC World Service's, The Climate Question , he says "most of these creatu

Baklava Recipe

A staple in most Greek and Middle Eastern restaurants and bakeries. There is no mention of it until after 1299, which is the beginning of the Ottoman Empire. Filo/a dough originated in what is now Turkey, but it is the Greeks that refined it into the paper thin dough we know today. In Greece, baklava is supposed to be made with 33 dough layers, referring to the years of Christ's life. Any recipe we have ever found used no more than 24 (which is what is found in the pre-made 1 pound/450g packages. This recipe is a combination of two of our favourites. The one from Greece adds in cinnamon which the one from Turkey did not have. You choose. 1/2 pound/225g about 12 sheets thawed filo dough, covered with a damp towel 1 1/2 cups/174g chopped walnuts, pistachios or almonds 2 1/2 tablespoons/30g granulated sugar (you don’t need much the syrup is sweet) 1 teaspoon ground cinnamon (optional) 1 stick/1/4 pound/8 tablespoons/113g melted butter For the syrup: 2/3 cup/1

Dijon Chicken Salad with Zucchini and Grapes Recipe & How-To Video

Chef Joseph Cooking at Home We created this recipe for Winn-Dixie grand openings some years ago. Along with the tastings, we held cooking demonstrations. Was a lot of fun. Serves 4 1pound/450ml Grilled Chicken (1 3/4-2 cups/402-450ml diced) 2 cups/248g Zucchini/courgette 1/4 inch/6.35mm 3/4 cup/30g Watercress chopped (substitute parsley) 3-4 Scallions chopped 1 cup/92g Green grapes sliced in half 1 tablespoon/15ml Dijon mustard 1/4 teaspoon/1ml Sea salt 1/8 teaspoon/.5ml Black Pepper Mix all of the ingredients in a bowl making sure to coat everything evenly. *add ½ cup/58g walnuts if desired personal chefs and event catering Miami + Miami Beach + Fort Lauderdale + Palm Beach info@yadachef.com | 954-367-YADA (9232) www.yadachef.com

Thanksgiving Gravy aka Eat Your Veggies Gravy

A healthier and even tastier version of a classic gravy and be made for Beef, Chicken, Pork, and even Turkey. There is no need to add any extra fat. Instead of slathering your chicken or turkey with butter lightly brush with a little oil and prepare as usual. Same goes with the beef or pork. Cut up a couple of carrots, celery stalks and slice an onion. Rest your poultry or meat on top and roast. When the meat is done remove from the roasting pan and transfer to a cutting board. Loosely cover with some aluminum foil. While the meat is resting push the vegetables through a food mill/mouley or strainer. Separate the excess fat from the cooking liquids. Add the liquids and vegetables to a blender and whiz away. private chefs and event catering Palm Beach + West Palm Beach + Boca Raton + Miami Beach + Fort Lauderdale info@yadachef.com | 954-367-YADA (9232) www.yadachef.com south florida catering and personal chefs

Half Brined Polish Pickles

We love pickles and are often experimenting with different tastes and flavours. Recently we made some a new batch using no vinegar. This method is brining them. The longer they sit the more tangy they get. We also had some left over liquid from a previous batch with had vinegar. We combined 2 different methods to create a 1/2 brined 1/2 pickled cucumber. DELICIOUS! We added fresh horseradish root because we found in Poland it is a common practice. We had no grape leaves, so we substituted fresh bay leaves. Both will keep the cucumbers crisp and crunchy. The brine will get cloudy. Makes 10-16 half pickles 1 pound/500g small pickling pickles (5-6)* 1 cloves crushed garlic 1 thumb sized piece of fresh peeled horseradish root 1 teaspoon/5g yellow mustard seed Small handful fresh dill or 1 tablespoon/15ml dried dill weed 4 cups/1 liter water 1/4 cup/60ml white vinegar 1/4 cup/59ml/55g coarse sea salt OR 2 1/2 Tablespoons/37ml/41g table salt handful fresh dill or 3 tablespoons/45ml

Taco Days!

National Soft Taco Day October 3 / National Taco Day October 4 The word taco started in the 18th century silver mines in Mexico. Back then, a taco was just some paper wrapped around gunpowder. Taco Bell has tried to enter the Mexican market twice, failing both times, even after branding their food “American” food. Food Finds about Tacos A taco is a traditional Mexican dish composed of a corn or wheat tortilla folded or rolled around a filling. A taco can be made with a variety of fillings, including beef, chicken, seafood, vegetables and cheese, allowing for great versatility and variety. A taco is generally eaten without utensils and is often accompanied by garnishes such as salsa, avocado or guacamole, cilantro, tomatoes, minced meat, onions and lettuce. According to the Real Academia Española, publisher of Diccionario de la Lengua Española, the word taco describes a typical Mexican dish of a maize tortilla folded around food (“Tortilla de maíz enrollada con algún

Eat Your Vegetables - They Are Good For You

There's no question that eating three to five servings of fruits and vegetables daily will improve your health. But more and more experts are saying healthy eat ing is not only about how many servings you eat. It's about the variety you pick, too. Eat a diet of solely white foods, and you'll miss key nutrients your body needs—even if your palette includes cauliflower, onions, and mushrooms. Adding a multivitamin doesn't cut it either. "People will say, 'I'm taking a multivitamin, so I don't really need to eat these,' " says Karin Hosenfeld, RD, LD, a dietitian in private practice in Dallas, but she says scientists don't know whether whole foods may offer undiscovered benefits that vitamins don't. "We do know for sure that if you don't eat your fruits and vegetables, you're not getting your fiber, and that's [helping keep] your blood sugar down." Every one of your meals doesn't have to be multicolored

YaDa Chef Private and Personal Chefs

Search This Blog