This is a really delicious and easy treat to make! Just get a couple of mature plantains (the ones with many dark brown spots), peel them and cut diagonally across the plantain to get pieces about 1/3 inch thick. Fry them in veggie oil or butter about 10 minutes on each side. Some people sprinkle them with sugar but I prefer them plain.
I made these potatoes the other morning when I was feeling experimental. To be honest, I don’t entirely remember what I put in them because I always neglect to write these things down. I ate it them with a fried egg on GF rice bread with some OJ. I think it would probably be pretty good topped with some sour cream and chives.
So, here is the “recipe:”
Peel and cube 3 potatoes (yukon gold or russet). In a saucepan with about an inch of water, boil potatoes until you can insert a fork easily into them. Remove from heat, drain water and pour potatoes into a large bowl.
Add 3 teaspoons curry powder, 1 teaspoon mustard powder, salt and pepper each, and 1/2 teaspoon cumin and paprika each. Mix thoroughly.
In a saucepan, heat 1 tablespoon oil on medium. Pour the potato mix into saucepan and cook until slightly crispy on edges.
Growing up, my large family always did “soft taco night” with all the fixin’s to satisfy everyone’s culinary specifications. I wanted to resurrect this tradition with some tortilla-making skills I (kind of) learned last summer in Honduras. I used Maseca corn flour because it’s gluten-free and makes the process easy. You can find it in most grocery stores and just have to add water and salt according to the directions on the bag.
Here are some helpful tips for making these ‘tillas:
The dough should stick together, so slowly add more water if it’s too crumbly
Roll into golf-ball size and flatten into a patty making sure the edges are smooth
Sandwich patty between two pieces of wax paper and use a flat surface to slowly and evenly flatten it to about 1/8 inch (our Honduran mama preferred glass plates, so that’s what I used)
Cook tortilla about 30 seconds on each side until you get some golden-brown spots on both sides
Next, chop up whatever you want! We sauteed some onions, cooked some black beans, finely chopped some lettuce, green onions and topped it off with pico de gallo and cheddar/feta.
For tostadas, heat up some oil in a pan and fry for about 30 seconds or until crispy.
I made these petite treats for some friends this past week. You can make a larger version or use vanilla ice cream for the filling…whatever frosts your cookie. But, really, who doesn’t appreciate the novelty of a miniature cookie sandwich?
I made my own version of a Spanish-Style Tortilla from a recipe found here. I substituted kale for spinach and added some sharp cheddar because I was feeling extra sassy. The cumin gives this recipe a nice rich flavor and it comes out surprisingly light. Make it ahead of time and have it for breakfast in the morning or for a quick snack.
The comedian Mitch Hedberg once wisely said, “Rice is great if you’re hungry and want to eat two thousand of something”…And I couldn’t agree more.
To keep me full this week I took a couple recipes out of Carol Fenster’s 1001 Gluten-Free Recipes cookbook: Chicken Curry and Coconut Rice. The curry is somewhat like a traditional Thai yellow curry and pairs really well with the subtlety of the coco rice. Together they make for a nice cozy winter meal and could feed a lot of people or be saved for meals during the week.
1 tablespoon canola oil
1 cup white or brown basmati rice
2 cups gluten-free chicken broth, veggie broth or water
1/2 teaspoon salt
1/4 teaspoon Asian 5-spice blend
1 cup unsweetened coconut flakes
In a large saucepan, heat oil over medium heat. Add rice, broth, salt and seasoning and cook, covered 15 to 20 minutes or until rice is tender. Remove pan from heat, stir in coconut and serve hot.
Chicken Curry Recipe:
(makes 4 servings)
2 tablespoons canola oil
1 lb cubed chicken breast
1/2 teaspoon ground mustard
1/2 teaspoon ground cayenne (or less if you want a milder sauce)
1/4 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/4 teaspoon curry powder
1/4 teaspoon salt
1/8 teaspoon ground cloves
3/4 cup coconut milk
In large skillet, heat oil over medium-high heat. Add chicken and cook until darkly browned on all sides, about 5 to 7 minutes.
Stir in spices, salt and coconut milk until blended. Reduce heat to low and simmer 10 minutes or until chicken is completely cooked. Serve hot over coconut rice.