Saturday, November 26, 2011

CKC: Week 4, Plantain Recipe Roundup

This week's challenge ingredient was plantains!


Plantains are a member of the banana family. They are a starchy, low in sugar variety that is cooked before serving as it is unsuitable raw. It is used in many savory dishes somewhat like a potato would be used and is very popular in Western Africa and the Caribbean countries. It is usually fried or baked. 

Plantains are a great source of fiber and vitamins C and A. They are also high in vitamin B6, magnesium and folate. One cup of plantains contains more potassium that one cup of banana slices. 20% RDA in plantains compared to 15% RDA in bananas.

Plantain Recipe Roundup

Healthy Plantain Ideas from Healthy Happy Life:

Plantains for All.  I often order a side of plantains whenever I see them on a menu. It's hard to get them wrong. However, the amount of oil used for 'fried' plantains in restaurants really doesn't make me happy or healthy. 

My answer: I make them at home!  Plantains are super simple to make. 
  • Simply lightly grease a pan and saute them in a bit of olive oil. Add some lime juice, agave syrup and salt for flavor accents. 
  • I like them sliced in long angled strips. You can also slice them into simple coin shapes. 
  • You can even mash plantains as you would a sweet potato. The more oil you use in the cooking process, the more you pack on the calories. So try to keep it light. 
  • Plantains are delicious as a Mexican inspired side dish, packed into a burrito or as an ingredient option for fajita night. The natural sweetness of plantains meshes perfectly with a spicy red salsa, the heartiness of whole black beans and alongside some cool, creamy guacamole. Add plantains to your next Mexican feast!

Thanks to everyone who participated in the Caribbean Kitchen Challenge this week.  It's not too late to join the challenge!  This week... guava!

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