Carnival Cruise Line Chilled Avocado Soup Recipe

Carnival Cruise Line Chilled Avocado Soup Recipe

Ingredients

  • 3 cucumbers, peeled, seeded and diced.
  • 1 clove minced garlic
  • 1 tsp ground cumin
  • 1 tsp ground ancho chili (or chili powder)
  • 1/4 cup chopped cilantro
  • juice of 2 limes
  • 1 quart of low-fat buttermilk
  • 12 oz plain yogurt
  • 5 ripe avocados
  • 2 cups chicken stock or water
  • salt
  • pinch or more of cayenne pepper
  • pinch of dried mint

Preparation

  • Puree avocados with lime juice in a blender or food processor.
  • Put puree into large bowl and whisk in yogurt, buttermilk, and chicken stock.
  • Add chili powder, garlic, cumin, cayenne and mint.
  • Stir in the diced cucumber.
  • Taste for salt – we suggest at least 1/4 tsp.
  • Garnish the soup with cilantro.

10 – 12 servings

Carnival Cruise Line recipe tapenade of olives, capers, anchovies and olive oil.

Carnival Cruise Line Tapenade Recipe

Ingredients

  • 1 clove minced garlic
  • juice of 1 lemon
  • 3 tbls. capers, chopped
  • 6 anchovy filets, chopped
  • 8 ounces of black olives (pitted)
  • 1/2 cup chopped parsley
  • Salt & pepper to taste
  • 4 tblsp extra virgin olive oil

Preparation

  • Rinse olives in cold water and remove pits.
  • Mix all ingredients in a food processor to make a paste. (we like to leave on the chunky side)
  • Transfer to a bowl and serve with toast points or a nice toasted french baguette.

Carnival Penne Siciliana Recipe

Carnival Cruise Line Penne Sicilian Recipe

This is a lovely take on Penne a la Vodka, adding zucchini and eggplant.

Ingredients

  • 1 lb. uncooked penne pasta
  • 2 c tomato sauce
  • 1/2 cup whipping cream
  • 2 tbs olive oil
  • 2 cups diced zucchini
  • 1 c diced eggplant
  • 3/4 c shredded mozzarella cheese
  • 1/4 cup grated parmesan cheese
  • Salt & pepper to taste.

Preparation

  • Cooked pasta in salted boiling water according to package directions.
  • Heat tomato sauce and cream over medium heat, stirring often until it reduces in half. Add salt and pepper to taste.
  • In a separate pan, heat olive oil on medium high and cook zucchini and eggplant for 5 minutes. Add garlic and cook another 3 to 5 minutes until veggies are tender but still crisp.
  • Add in the pasta and creamy tomato sauce.
  • Stir.  Add mozzarella cheese and stir until melted.
  • Top with grated parmesan cheese and serve.

We loved to add oregano and fresh basil leaves before serving!