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Yummy Avocado Sopita

1. Melt the butter in a medium skillet over medium high heat. Add the onion, garlic, and bell peppers and cook, stirring occasionally, until the vegetables are soft, 4 to 6 minutes. Add the dill and some salt and pepper to taste. Stir in the cream and pour the mixture into a blender.

Serves 4 1 tablespoon unsalted butter 1 white onion, finely chopped 2 garlic cloves, peeled and smashed 1/2 red, orange, or yellow bell pepper, cored, seeded, ribbed, and finely ­chopped

2. Add the avocados, milk, and 1 tablespoon of the olive oil to the blender and purée. When the purée is completely smooth, transfer it to a bowl, cover, and refrigerate until chilled (the soup can be made up to 1 day in advance).

1 tablespoon plus 1-1/2 teaspoons chopped fresh dill Salt and freshly ground pepper 1/2 cup heavy cream 3 medium Hass avocados, halved, seeded, peeled, and coarsely chopped 1 cup milk 2 tablespoons olive oil 16 small raw shrimp, peeled and deveined Fresh basil leaves, finely chopped, for garnish Sesame seeds, for garnish

Latin Elvis Serves 4 1 tablespoon vegetable oil 1 large, very ripe black skinned plantain, peeled and cut on the diagonal into 1/4inch thick slices 8 slices raisin bread 1/4 to 1/2 cup smooth or chunky peanut butter

I have had a crush on Elvis Presley since I was young, and I was especially intrigued by his obsession with peanut butter and banana sandwiches. If the King were still alive, you can bet I’d make sure he tried my Latin version! I have to confess that I’ve been known to make myself one of those rich, comforting sandwiches late at night and then take it to bed with me, just me, Elvis, and a tall glass of milk.

In the surfer town of Playa del Coco, Costa Rica, there is a cute little restaurant called El Chile Dulce. After a day of sun and sand, nothing was more welcome than this gorgeous pale green soup. Sipping a luscious and silky spoonful is like slipping into something a little more comfortable. I call this a sopita—“little soup”—because it’s so rich you should serve it in small portions.

3. Heat the remaining tablespoon of olive oil in a medium skillet over medium high heat. Add the shrimp and cook until curled, pink, and opaque, 2 to 4 minutes. To serve, pour the chilled soup into small glasses, add some of the shrimp, and garnish with basil and sesame seeds.

1. Heat the oil in a large skillet over medium high heat. Add the plantain slices and sauté until they’re cooked through and golden brown, 2 to 3 minutes per side. Transfer them to a paper-towel lined plate to drain and set aside. 2. Spread each slice of bread with peanut butter, spreading it as thin or thick as you like. Arrange a layer of plantain slices on 4 of the bread slices and cover with the remaining slices. Grill on a panini press until toasted and browned on both sides. You can also cook the sandwich as you would a grilled cheese sandwich, with a little butter in a nonstick pan; press the sandwich down using a spatula as it cooks. Slice in half and serve with a glass of milk.

SIDENOTE Ever tried a recipe that turned into a disaster? Or maybe the recipe didn’t quite match the picture in the cookbook? Ladies, send us your “cooking disaster”story. If chosen your story will be published in the upcoming issue of SOAR! Send your story to: write@cefl. org. We look forward to hearing from you.

SOAR / 17

Soar Magazine Fall 2009 Premiere Issue  
Soar Magazine Fall 2009 Premiere Issue  

In this premiere issue of the Center for Emerging Female Leadership's premiere digital magazine women will be introduced to Thelma Wells