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Plantains, Two Ways - Tostones (savory) and Maduros (sweet). Great intro recipes for learning how to use plantains of various ripeness, green and brown.

Cheesy Chicken & Plantain Casserole 4 ripe plantains (They’ll be half yellow, half black when ripe) 1 tbsp. olive oil 2 yellow onions, thinly sliced 2 red peppers, thinly sliced 2 large cloves garlic, minced 1 rotisserie chicken, meat removed and shredded 1 tsp. salt 1 8oz. can on tomato sauce (not marinara) 1/2 cup chicken stock (or water) 1 15 oz. can of black beans, drained and rinsed 8 oz. shredded cheddar cheese

Platanos asados con queso or baked ripe plantains with cheese - I'd use 1/3-1/2 vegan mozzarella to cream cheeze.

After trying plantains for the first time through a salad, Elena Wilkins created a no-oil, fat-free version of the dish. Continue reading →

This recipe is an adaptation of the smoky spinach stew served at Papaye, Samuel Obeng's restaurant in the Bronx Built on a base of onions and ginger sauteed in palm oil, made fiery with habanero, and thickened with ground pumpkin seeds and tomatoes, the stew calls for African smoked, dried shrimp powder; its flavor is amazing (Asian versions are typically unsmoked and chewier.) But smoked paprika and fish sauce make a serviceable substitute.

Sweet Onion and Corn Pudding - healthy version. Yummy and easy to get one bag of generic frozen corn plus part skim ricotta. No chives on hand so used our new basil plant and fresh parsley from the pot that survived all winter up against the brick wall in the sun.

Chicken Stew w/ Kale & Cannellini Beans (Cannellini beans are white kidney beans. Can substitute Navy or Great Northern beans.)