Green Avocado Home

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I’m a big fan of one pan dishes because they’re fast and they facilitate easy clean-up. Miso in this dish is used to add a bit of a Japanese flair to the dish, but it’s entirely optional as it is a pain in the ass to acquire if you aren’t in a town with a Chinese Supermarket. What’s more, it only comes in this rather large tubs that take forever to go through. Down the road, I’ll be writing an article to explain the different types of Miso, but for now, just pick up whatever strikes you fancy.

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I came up with this when I got annoyed at the recipes out there that call for a million and one ingredients. Pancakes are supposed to be simple comfort food! Nevertheless, this base recipe gives you a lot of room to experiment and play around. I’ll probably post derivatives of this recipe down the road, but for now, enjoy! (more…)

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If you’re in a hurry, then this recipe will help you eat right in only 10 minutes. This dish uses no salt instead relying on the ingredients to provide the flavor. (more…)

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By using minced meat in this recipe, prep time is cut down as you don’t need to waste time marinating. Though this recipe uses beef, feel free to use any other types of minced meat.

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With the scares of red tide and various other maladies associated with shellfish, it comes as no wonder that people tend to shy away from cooking these little bastards. In keeping with my theme of making food accessible to all, here’s my take on things… (more…)

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A favorite of me and my friends, this simple appetizer is the perfect dish to bring to a dinner party. If you’re from Vancouver and have been to Hapa Izakaya Downtown, this dish here was heavily inspired by the dish they serve with the same name. We think we’re close, but there’s just a little bit missing. A little daikon perhaps? (more…)

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Probably not the best idea to use frozen prawns here as the dish’s flavor is really held up by the sweetness of fresh fresh fresh (did I mention fresh?) produce. Medium sized prawns work nicely here as the really huge ones take too long to cook. (more…)

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The recipes posted so far haven’t involved much in the way of prepared ingredients, but I’m going to take one step back today and show you how to make roasted garlic and caramelized onions. These prepared ingredients will keep in the fridge for a couple of days and help give your food an extra bit of flavor. (more…)

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So simple that a monkey could make it… and if they could, I bet you they would because it beats eating bananas any day. A flavorful cheese works out really nicely here (more…)

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Portobello mushrooms are a great way to get vegetarian whiners to shut up. It’s made as a sandwich here, but makes for an excellent substitute for burger patties. It’s freezing cold outside right now so I’m going to give instructions for the oven, but these mushrooms can easily be grilled with a little olive oil. (more…)