Stuffed Avocado

Today I woke up to find an email letting me know that my first housing contract was accepted! I am in the next phase of helping my client buy their first home. It is a great feeling. I am very excited to help people buy and sell their homes. It is an exciting process and I want to be a part of people making great choices. I feel good.

Then Ashley and I spent the day together, including buying me a cake to celebrate the contract. We did not do much exciting but it was nice to have the day. Shoe shopping, errands, lunch at Harmony, cake from Southern Sweets, good times.

Back to work tomorrow but to be honest, working since I have gotten my license has not been as grueling as it was before. There is something liberating about the light at the end of the tunnel.

Thank you to everyone who comment on the dinner party from last night. I wanted to share the stuffed avocado recipe. It was actually very easy and resulted in a nice summer dish. Rich and creamy, just the way I like it. ~ I will be impressed if anyone knows what move that is from.


Stuffed Avocado

1 shallot
2 ripe avocados
2 cloves of garlic
5 tops of shiitake mushroom
1 cup of cooked rice
1/3 cup of carrots
1/4 cup of broccoli florets
2 tablespoons of red cabbage
2 tablespoons of oil
1 tablespoon of cilantro
1 teaspoon of jalapeno pepper
1 teaspoon of black pepper

In a food processor, shred the carrots, red cabbage, broccoli, garlic, mushrooms, shallot, cilantro, and jalapeno pepper. In a saute pan, heat the oil in low heat. Once the oil is hot, add the rice and allow to fry for several minutes before adding the shredded vegetables. Stir frequently while the frying continues for about 10 minutes.

While the stuffing is frying, slice the avocados lengthwise and remove the pit. Once the stuffing has a nice golden color, remove from the heat and let cool. It does not need to be cold but it should no longer be hot. When the stuffing has cooled at bit, take a spoon and gently begin to stuff the avocado halves.