FRIED PLANTAINS
Fried plantains are a traditional treat in many parts of the world. Try them once and you'll be hooked. Overly ripe plantains work best for this recipe.
Provided by Donna
Categories 100+ Everyday Cooking Recipes Vegan Side Dishes
Time 15m
Yield 8
Number Of Ingredients 2
Steps:
- Preheat oil in a large, deep skillet over medium high heat.
- Peel the plantains and cut them in half. Slice the halves lengthwise into thin pieces.
- Fry the pieces until browned and tender. Drain excess oil on paper towels.
Nutrition Facts : Calories 151.8 calories, Carbohydrate 14.3 g, Fat 11.2 g, Fiber 1 g, Protein 0.6 g, SaturatedFat 1.5 g, Sodium 1.8 mg, Sugar 6.7 g
PLANTAIN STIR FRY
Make and share this Plantain Stir Fry recipe from Food.com.
Provided by Pavithra Mahesh
Categories Low Protein
Time 15m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Peel the skin off from the plantain.
- Cut plantain into thin round pieces,put them in water to avoid discoloration.
- Now heat some vegetable oil in a pan.Add some mustard seeds,allow them to splutter.
- Now add plantains, chili powder ,ground black pepper,turmeric,salt,coriander and cumin powder.
- saute them until all the plantains are completely coated with the masala.
- now add little water(may be 1/4 cup).
- Cover the pan,with a lid.
- allow it to boil until the water is completely absorbed,saute them every now and then until the plantains are crispy.
- Garnish with chopped cilantro,Enjoy them with hot rice :).
Nutrition Facts : Calories 115.7, Fat 0.6, SaturatedFat 0.2, Sodium 592.5, Carbohydrate 29.8, Fiber 2.6, Sugar 13.5, Protein 1.4
STEAK & PLANTAIN STIR-FRY
This easy 30-minute stir-fry is great to make when you're short on time.
Provided by My Food and Family
Categories Home
Time 30m
Yield Makes 6 servings.
Number Of Ingredients 6
Steps:
- Cook bacon in large skillet on medium-high heat until crisp, stirring occasionally. Remove bacon from skillet, reserving drippings in skillet. Set bacon aside for later use. Add steak, in batches, to drippings in skillet; cook and stir 1 to 2 min. or until evenly browned. Remove from skillet; cover to keep warm.
- Add 1/4 cup of the dressing and the plantains to skillet. Cook 4 min. on each side or until plantains are browned on both sides. Add steak, bacon, onions and remaining 1/4 cup dressing; mix well. Bring to boil. Reduce heat to medium; cover. Cook 5 min. until onions are tender and steak is cooked through.
- Sprinkle with cilantro just before serving.
Nutrition Facts : Calories 390, Fat 21 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 55 mg, Sodium 550 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 25 g
FRIED PLANTAINS WITH SWEET HEAT
Steps:
- In a bowl, combine the juice of 1/2 of lime, sweet chili sauce, mustard, horseradish and vinegar. Set aside.
- Heat 1/2-inch of oil in 12-inch heavy pan.
- Cut plantain on diagonal into 1-inch thick pieces, remove peel.
- When oil is hot, add the plantains and fry both sides until golden.
- Drain on paper bag, and sprinkle with salt, and minced garlic. With a flat bottomed, heat proof, glass bowl, smash plantains evenly flat, embedding garlic into them. Return to hot oil and fry until dark golden brown. Remove, drain again on a paper bag, adding more coarse salt, to taste, the red pepper flakes, the cayenne pepper and a squeeze of lime.
- Serve while hot with sweet heat sauce.
QUINOA BROCCOLI SHRIMP STIR FRY WITH PLANTAIN
This is a recipe that I invented while exploring new ways to use quinoa as a rice substitute. I feel plantain is a natural and safe way to sweeten a dish without using processed foods or going crazy on calories. Broccoli complements shrimp and quinoa well IMO and gives such a vibrant green when not over-cooked. Plantain can be found in most supermarkets and looks like a big banana. This recipe calls for ripe plantain - not green but yellow skinned, yet a little firm to the touch.
Provided by Rejuve
Categories One Dish Meal
Time 45m
Yield 3-4 serving(s)
Number Of Ingredients 12
Steps:
- Cut the plantain horizontally into 2 halves. Cook the 2 halves in boiling water for 10-15 minutes (until color changes to deeper orange). Alternatively, cook in microwave with no water, for about 7 minutes.
- Cut plantain into cubes. Easiest way is to cut the 2 halves long-ways by making a cross cut (just like the plus sign) on each half and then cutting 1 inch slices all the way through.
- In a skillet, apply medium heat and spray in just enough cooking spray to cover the bottom of the pan. Add all of the plantain cubes and stir around for 5 minutes or until a bit browned. Remove the plantain (can transfer onto a paper-towel to pat down and get rid of any excess oil).
- Place quinoa in a bowl, rinse if needed. Drain well.
- In the skillet, heat 1 teaspoon olive oil over medium heat. Stir in garlic and cook by stirring for a minute. Add quinoa and cook, stirring for 10 minutes or until golden. Stir in 2 cups of water and add the salt. Bring to a boil, reduce heat, cover and cook over medium low heat for 15 minutes or until all the water is absorbed.
- (Skip this step if using pre-cooked shrimp but make sure to thaw out the shrimp if frozen) Boil shrimp for approximately 3 minutes in microwave, or in boiling water on stove. Do not cook all the way through.
- Stir in the broccoli florets, onion and shrimp into the skillet with the quinoa. Season to taste and add the other teaspoon of olive oil. Cook over medium heat for 2-5 minutes
- Stir in half of the cooked plantain cubes for 2 minutes along with basil leaves.
- Serve the other half of the plantain cubes as a side to the main dish. Enjoy!
Nutrition Facts : Calories 387, Fat 7.3, SaturatedFat 0.9, Sodium 860.2, Carbohydrate 73.1, Fiber 10.2, Sugar 12.8, Protein 14.1
DODO (FRIED PLANTAINS)
Fried, grilled, boiled, dehydrated and pulverized, sweet or savory, plantains are a staple of Nigerian cuisine. Dodo, as it is called in Yoruba, refers to fried sweet plantains. For the plantains to caramelize properly, use ripe plantains (the skin should be deep yellow and speckled with large black dots). If you can find only green plantains, you can seal them in a paper bag and let them ripen for 2 to 3 days. Cooking the plantains in hot oil brings out their caramelized sweetness, and a quick toss with pickled onions adds an acidic bite. Enjoy these sweet, tangy morsels on their own, or serve this dish alongside jollof, plain steamed rice, frejon or plain cooked beans.
Provided by Yewande Komolafe
Categories dinner, side dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Cut off the tips of each plantain. Use a sharp knife to create a slit in the skin along the length of each plantain, carefully making sure not to cut into the flesh. Remove and discard the skin by peeling it apart. Slice each plantain in half lengthwise, then cut into 1-inch pieces.
- Thinly slice one onion half, then transfer the slices to a medium bowl. Quarter the remaining onion half lengthwise, and pull the layers apart.
- In a large, deep skillet or sauté pan, pour 1/2 inch oil and heat over medium. When hot, add the larger onion pieces and fry, stirring occasionally, until golden brown, about 6 minutes. Using a slotted spoon, remove and discard the cooked onion.
- Working in batches to avoid crowding, fry the plantains, stirring halfway through, until browned and caramelized at the edges, 10 to 12 minutes per batch. Using a slotted spoon, transfer to a paper towel-lined baking sheet.
- While the plantains are frying, toss the sliced onion with the lime juice, red-pepper flakes and a pinch of salt in a large bowl. Let marinate, at least 10 minutes.
- Toss the fried plantains in the bowl with the pickled onion mixture while still warm. Add the lime zest and season to taste with salt. Serve immediately.
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