One summer, a couple years ago, my PIC attended a garden party in Washington, D.C. He spoke so highly of the food when he came back home but what stood out was how he insisted that I had to make these “plantain things”. “They’re cut into slices then deep fried and sprinkled with a little salt” was the explanation I received. The thing is I had had them many times before. I had even made them for him but apparently mines was not as memorable as his. At a BBQ last summer, I was joking with a sweet Puerto Rican yound lady about my PIC’s love for these plantain snacks that I just can’t seem to make to PIC’s liking. She gave me some tips (one of which included deep frying because apparently all this time I was pan frying). So with this and another tip in hand I finally got around to tostones. I made this Mojo sauce to go with it. The sauce is very herby and garlicky and would be the perfect marinade for poultry or meat but it goes really well with these plantains too.
When I made this lovely cornbread, I was craving Chili (which luckily for me I had a container in the freezer) so I heated that up and decided to whip up a simple cornbread. Alas, there was no cornmeal but there were boxes of Jiffy corn muffin mix in the pantry so I decided to spruce things up by doctoring up the mix to make this lovely cheddar and peppers cornbread. Between this and my Go Hard Or Go Home Chili, I was in heaven on earth!
This will be the easiest “recipe” you ever see on this site and I won’t ever forgive you if you don’t try it because it’s super simple, super healthy (except for the teeny tiny bit of sugar part) and super yummy! Have a wonderful Sunday my wonderful and lovely readers. I know it’s already Monday for my Aussie folks, so do have a fantastic beginning-of-the-week!
Sweet Potatoes are such delightful, delicious vegetables. I truly enjoyed these when I made them this last time to go with roasted chicken. I felt like I was doing my body some by preparing them in the oven as opposed to frying them. What I love best about this is how easy it is to do. You basically chop the potatoes up – well not chop but you get the point – and coat them with your seasoning and olive oil, put them in oven and wait for magic to happen. I prefer sweet potatoes to regular white potatoes because of the wonderful nutrients found in them. Did you know that sweet potatoes contain high amounts of beta carotene which helps promote strong eyesight and night vision among other things? Did you also know that sweet potatoes contain a lot of Vitamin C? Yes go ahead and build that immune system up. And don’t get me started on the fiber in our good old friend, the sweet potato. So all around, they’re really good for you. Give them a try the next time you’re craving something starchy and cook them in the oven for an added health bonus!
When I saw egg salad (sandwich) over at Sugar Dish Me , I wanted to make it right away. It looked so yummy but being I’m on my little health kick, I decided to make a healthier version of this classic salad. I made enough just for me because my PIC doesn’t eat egg salad much less to this “green” concoction so I kept that in mind. I found a recipe that I was eager to try and I must say that I’m glad I did. It’s figure friendly and it’s delicious. Heather, have no fear, I WILL be trying your recipe in the near future. You saw the damage I did over the weekend. I’m on a mission to make up for it. Hehehe.
A few months ago, when I was on a diet to lose 5 pounds, I made large batches of this salsa every week and ate it with just about everything. Lunch was usually grilled chicken and salsa, dinner was grilled shrimp and salsa, snack was this salsa with some nachos. I couldn’t get enough. It’s simple, it’s delicious, it’s healthy and it helped me lose those pounds. Today as I’m getting ready to approach another diet, my corn and black bean salsa surfaces again. I don’t think I’ll ever get tired of it. There are so many different flavors and textures within, and it’s super filling. With this salsa, it’s like satisfaction in every bite.
These mason jars are just getting properly abused around here. I cannot stop coming up with ways to use them. I have 2 dozen jars and anytime 4 or more are empty, I start thinking “What can I make next?”. For my latest inspiration I was peering through our snack closet and saw two bags of tortilla chips. What goes well with tortilla chips? Salsa! Usually I make a salsa that is loaded with black beans and corn but this time I opted for something simple and smooth. Something classic: Restaurant Style homemade salsa. I used fire roasted tomatoes to give my salsa a little depth and it surely went a long way. This salsa comes to you highly recommended. It’s much healthier than the stuff in the cans at the store and it’s super easy to make!
I would like to introduce you to the cousin of Mr. Banana (that’s if you haven’t already met). Her name is Plantain and she is one starchy thing. The difference between Ms Plantain and Mr Banana is that she is much firmer and much less sweeter than her relative. Plantains are an integral part of West Indian/Caribbean cuisine. From Cuba to Trinidad and Tobago, plantains can be found on many tables during the week (or month). I used to eat ripe plantains for breakfast. Yup. My mother used to make a sandwich with a whole fried egg, smashed Vienna sausages and ripe plantain slices all between two slices of bread. Talk about high calorie breakfast! I had one the other day and my goodness, I was overtaken with memories of my island. These days, I eat ripe plantains for lunch or dinner. I would either fry them to eat as a side or boil to eat with Stewed Saltfish. BUT don’t think that ripe is the only way plantain can be eaten. Well I should point out that you cannot eat plantain (ripe or green) raw. You must cook it. But green plantains are used to make these addictive chips (akin to potato chips in the sense of being a snack). I could go on for days about plantains but I’ll just get to the matter at hand: Fried Ripe Plantains. Yum.