Ecuador Bound

Stuffed Avocados or Aguacates Rellenos is a simple recipe using that healthy green vegetable. Ecuador grows wonderful avocados year round.

Ingredients:

3 large avocados
1 cup chopped, cooked ham (or chopped cold roast pork or chicken)
3 hard boiled eggs, chopped (or 1 cup cooked mixed vegetables)
salt & pepper to taste
1 cup mayonnaise, fat free if you prefer (tomato sauce or Béchamel sauce is often substituted in Ecuador)
romaine or iceberg lettuce, shredded

Directions:

Carefully peel the avocados, cut into half lengthwise making sure to remove the pits. In a bowl combine the ham and hard boiled eggs, season to taste with salt and pepper, and fold in the mayonnaise. Fill the hollows of the avocados with the mixture.

Make a bed of lettuce on six salad plates and put half an avocado on each. Serve as a first course or light luncheon dish. A vinaigrette sauce may be used instead of mayonnaise.

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NOTE: Avocados discolor quickly, so if it is necessary to prepare this ahead of time, dip the avocados in lemon juice, or leave them unpeeled, though they will look less appetizing.

10 Health Benefits of Avocados states that avocados are good for:

• Prostate Cancer Prevention
• Oral Cancer Defense
• Breast Cancer Protection
• Eye Health
• Lower Cholesterol
• Heart Health
• Stroke Prevention
• Better Nutrient Absorption
• Glutathione Source
• Vitamin E Powerhouse

Ecuador is home to many tantalizing dishes. Even though they have vast resources of organic and fresh vegetables, they still serve meat with most dishes. This is a recipe for a beef soup that is quite hardy and easy to make.

Albondigas en Cazuela – Meatball Soup

Ingredients:

1 pound of hamburger
2 Tsp. of breadcrumbs
salt & pepper (to taste)
1 egg
2 Tsp. of milk
2 Tsp. of flour
4 Tsp. of oil
1 ground garlic
1 slivered onion
3 carrots, cut in slivers
1 pound of chopped potatoes
1 pound of tomatoes
½ litre beef broth
parsley for garnish

DIRECTIONS:

Mix the meat, breadcrumbs, milk, salt, pepper and egg together in large bowl. Roll out 15 or so meatballs.

In a frying pan heat half the oil and brown the onion and garlic. Drain the oil off and put the vegetables and juice into a medium sized saucepan.

Coat the meatballs in the flour and fry them in the remaining oil for 10 minutes, until brown but not overcooked, as they will continue to cook in the soup.

Next add the carrots, potatoes, tomatoes, and the beef broth to the saucepan. Salt and pepper to taste. Add water to broth for consistency you wish.

Cook for an 1 1/2 hours on medium-low heat. Serve soup with sprinkle of parsley on top.