Sunday, August 7, 2016

Platanos en Escabeche/Pickled Green Plantains

This is an easy-peasy one. Super simple and super yums!

-4 green plantains
-oregano (I used Cuban from my garden but dried or fresh regular oregano works and cilantro also)
-1-2 bay leaves
-1/2 onion sliced thin
-green olives (salad or stuffed alcaparradas)
-black pepper or peppercorns
-garlic powder
-olive oil
-white vinegar

Notice I didn't specify many measurements. That is because I don't really measure when I make this. Playing it by taste is just fine. Traditionally many people will heat the seasonings before combining with plantains, but over the years I have found this to not be a necessity.

1. Cut off ends of plantains. Slice peel lengthwise and boil in salted water for about 20 minutes. When you can insert a fork in them easily they will be fully cooked and the skins will slide off easily.
2. Slice plantains into 1/4-1/2 inch thick discs.
3. Combine all ingredients in a large bowl and toss.
4. Cover and let sit at least 2 hours (overnight is best).
5. Eat at room temperature.

Makes a delicious side dish or easy lunch to bring to work.

Sunday, May 1, 2016

Grilled Eggplant "Parm" Sandwiches

Love eggplant parm, but not all the prep and heaviness? Try this light and tasty summer alternative.


-1 medium eggplant
-sliced fresh tomatoes
-sliced mozzarella cheese (or vegan alternative)
-steak grilling seasoning
-Trader Joe's red pepper spread
-rolls of choice

1. Spray grill with non-stick olive oil spray and preheat.
2. Slice eggplant as you would for eggplant Parmesan.
3. Spread on cookie sheet and brush both sides with olive oil then season with oregano and steak seasoning. 
4. When almost ready, add cheese and melt.
5. Assemble sandwiches and devour. Nom nom!