Avocado fries or, when I tasted heaven and developed a crack-like addiction to this heavenly foodstuff. It's that good. ~ the gluttonous vegan loves YOU. Don't I always do this? Come here and tell you that I've made something that tastes AMAZING and you have to make it, no seriously this time, no really. I know I do it a lot. I'm topping all of those things, forget every other recipe on this site. Make these. Make them. No seriously this time. No really. They're that good. You're welcome. To make enough for two (even though you'll eat them all yourself) you'll need: 2 avocados (just a note here, don't be tempted to get ripe ones.
And enough oil of your choice to fry them in, about 3-4 inches deep in a small pan. Put your pan of oil over a high heat and leave it to heat up. Put the flour, soda water, paprika and salt into a bowl and whisk it. This is the kind of consistency you're looking for: Grab your avocados and cut them in half then peel off the skin. Cut them into thickish chunks, about 4 to an avocado half. Leave them to cook until the batter turns golden brown then take them out and leave on some kitchen paper to soak up the excess oil.
Smoked Chicken Minestrone — The Weekender. About a week ago, the weather in Philadelphia went from unbearably hot to blessedly cool. The air is crisp during the day and just chilly enough in the evening that socks and a second layer are necessary. After an oppressively warm, muggy summer, it is once again a joy to go outside. I find myself making some of my normal autumn habit changes: I’ve traded my cold-brew coffee for a morning mug of hot, milky tea. Cozy scarves are back in the wardrobe rotation. And I’m making pot after pot of soup. During the warmer months, dinnertime salads are my weeknight standby. In the last seven days, I’ve made creamy broccoli and cheddar, beef and red beet borscht and Guy Fieri’s Smoked Chicken Minestrone. Guy has you soak some wood chips overnight, wrap them in foil and then set them over a stovetop burner to get them to start smoking.
When the time was up, my chicken was perfectly cooked and had a mild, smoky flavor. Before you start smoking your chicken, read these tips: 20 Healthy Dinner Recipes Under $3.
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