Plantains, not your average banana

The first time I tried plantains was on my honeymoon in San Juan, Puerto Rico. We ate so much of them we probably turned yellow!

Plantains look and feel like a banana, but must be cooked before eaten. They are a very starchy and dense fruit that can be used in both savory and sweet dishes. Plantains are prepared in many different ways. Most popular forms include fried plantains, plantain chips, and mashed plantains for a dish called Mofungo. Plantains, much like bananas, go through different ripening stages, which affects their texture and taste. Plantains can be used in their initial green stage where they are firm and mild tasting or they can be used when they are dark yellow or black where they are very soft and sweet. 

When my husband and I arrived back to New York, I was determined to replicate some of the fantastic food finds we had in Puerto Rico. I searched the internet for all different recipes and information pertaining to Spanish cooking. I was overwhelmed with the amount of foods that can be made with this one ingredient and how versatile a plantain really is. I just knew I had to try to make plantains now considering I had so many options.

It took a while for me to get it right, but I finally nailed it down. I now love to make and consume plantains on a regular basis. My favorite way to prepare them is fried sweet plantains, also known as Platanos. This is an easy dish to make and whenever we have it, it always takes us back to those sweet days on the beautiful island. 

This makes enough for a four-person side dish:

3 ripe plantains peeled and cut diagonally into 1 inch slices (the blacker the better)Vegetable oil for fryingSea salt for finishing

Fill a medium size saucepan (or a fryer if you have one) about half way with oil. Set your pan to medium-high heat and wait for it to get hot. Take a slotted spoon and place a few slices of the plantains onto the spoon and then slowly lay them into the hot oil. They will cook very fast so keep and eye on them. When you see the plantains begin to brown flip them over, the opposite side will cook even faster. As soon as they get some brown color take them out and lay them on a plate covered with paper towel to soak up the excess grease. Immediately sprinkle with sea salt so it sticks to the hot plantains. Enjoy!

Yes, that's it, just three ingredients. That is why plantains are so fabulous; they are great with little preparation. My husband and I love to eat these with arroz con pollo (rice and chicken), but you can eat them with whatever you'd like. They're even great as a snack!

Gimme that broccoli rabe

Broccoli rabe has got to be one of God's greatest vegetable gifts to my world. Broccoli rabe, pronounced "rahb," is a delicious leafy and budding green that resembles broccoli crowns with long stalks. Most people don't know this but broccoli rabe is not at all related to broccoli, it is actually a relative of the cabbage family. Broccoli rabe has a nutty, distinctly bitter taste with a tough texture. When cooked the leaves break down like spinach. The buds become soft and the stems start to bend. 

This is a picture of a typical bunch of broccoli rabe that I would buy, produced by Andy Boy. I try my best to only buy when it is on sale. You can typically find broccoli rabe in the produce aisle next to all the greens. It usually runs $1.99 - $3.99 per pound. The great thing about broccoli rabe is you get what you pay for. With the exception of cutting off the dead ends, all of the broccoli rabe is edible and it normally maintains it's size (unlike cooking spinach which wilts to less then half it's raw size.)

When broccoli rabe is sautéed or baked the flavor of the vegetable really begins to show. Below is a recipe for my husband's favorite meal, sausage and broccoli rabe with orecchiette pasta. This is a monthly meal in our house so I can practically make it with my eyes closed. As mentioned in an earlier post, the way I really know a meal is done is by tasting it. Enjoy!

Ingredients:

1 bunch of broccoli rabe

1 lb of sweet or hot uncooked sausage

1/3 cup olive oil

1lb bag of orecchiette pasta (also called elephant ears)

At least 3 large cloves of garlic sliced

Salt and pepper

optional: crushed red pepper and parmesan cheese

Steps:

Start by boiling a large pot of salted water. Trim the broccoli rabe so just the brown split edges are removed. When the water is boiling add the broccoli rabe to the pot. This process is called blanching; it cooks the broccoli rabe just for a few minute so the stalks become a bit tender but it maintains the beautiful green color. While that is going set a large skillet to medium and add just a touch of oil to coat the pan. Once hot, crumble your sausage into an even layer in the pan. If you prefer you can slice your sausage and add it in chunks but we prefer it in small bits. 

Check back on your broccoli rabe, it is normally tender after 3-4 minutes, remove it from the boiling water and place it in a colander immediately. To stop the cooking and maintain the bright green color you need to rinse the broccoli rabe with cold water. I usually throw a few ice cubs on the rabe to stop the cooking process faster. 

Keep an eye on your sausage, continually stirring, it should brown but not burn. When the sausage is done scoop it out of the pan with a slotted spoon, keeping the oil drippings in the pan. Turn the pan off for now. Drop the pasta into the leftover boiling water from the broccoli rabe. This should take roughly 10 minutes or so to cook.

Take the broccoli rabe out of its cooling spot and blot it dry with paper towels, you want to get as much moister out of it as possible. Then roughly chop the stalks to break it down into bite size pieces. Turn your pan back on to medium high and add the remaining of your oil to the pan. Once hot add in the sliced garlic, stirring to not let it burn. As soon as the garlic gets some color add in your broccoli rabe. Sprinkle with plenty of salt and pepper and stir until all the garlic and oil coats the broccoli rabe. At this point you can add in some red pepper flakes if you choose. Now add back the crumbled cooked sausage and stir those ingredients together. Turn the heat down to medium.

When the pasta is just tender you want to drain it, reserving a cup of liquid, and then add it to the pan so it can finish cooking with the rest of the ingredients. When the pasta joins the meat and greens begin to add a little of the reserved water to make sure the pasta gets evenly coated and doesn't dry. When everything is fit to your liking finish with some parmesan cheese for that final flavor boost. 

Here is a final product photo:

I hope you and your family enjoy this meal as much as my family and I do. It is a great balance of meat, pasta, and vegetable that is sure to please your mouth and fill your belly. 

Garlic takes the win!

Mummm Garlic!
In my opinion, garlic has to be the best seasoning out there! Not only does it taste and smell amazing, there are many health benefits associated with eating garlic. It also helps to keep the vampires away! Let me show you why I think garlic is the best.

Did you know?

• Garlic is very low in calories
• Garlic is rich in Vitamin C, Vitamin B6 and Manganese
• Garlic supplementation helps to prevent and reduce the severity of common illnesses like the flu and common cold.
• High doses of garlic can improve high blood pressure and lower cholesterol levels

These are just a few of the many health reasons why you should be cooking with garlic all the time!


Facts from:authoritynutrition.com

Garlic can be used in many forms. Here are some Fabulous Food Find ways:

• Raw in salsas and bruschetta. Simply peel the skin, give it a good smash with your knife, to release its oils, and then mince finely to incorporate its goodness into every bite.

• Sautéed in oil for pasta and veggies. I use at least 4 or 5 cloves when I sauté. Same instructions as above but instead of mincing you can slice or just rough chop the garlic for different textures and sizes. You can also keep the garlic cloves whole to disburse the flavor into your food but not get the spicy kick that garlic normally provides. This will cut back on the bad breath as well.

• Roasted to spread on corn or garlic bread. This has to be one of my newest addictions. It is super easy to do and gives the garlic a sweeter taste. This time, you don't even have to peel the garlic. All you need to do is cut just a bit of the top off the garlic so the cloves are exposed, then drizzle in a little olive oil so it seeps down into each clove. Then wrap the entire head in foil wrap and bake in the oven for at least half an hour at 400 degrees or until it becomes soft to touch. Once it cools you can just squeeze the head and all the mushy gushy garlic will slide right out.

Sharing is caring, garlic is way too good to eat alone. Garlic is the perfect food to share with a partner or friend, that way you both smell the same!

Put your senses to work!

Cooking can really be a fun and easy activity to do. Sure there are recipes to follow, ingredients to measure, and timers to be set, but what it really comes down to is, how does the food taste? I believe when you are cooking, your senses should take over. When you learn to relax and enjoy the activity, cooking will start to come to you naturally. As you begin to make a meal, let your body do the work. Your nose will begin to smell the delicious scents coming from the pot, your tongue will taste the flavor as it begins to build, your hands should feel the different textures and the forms in which the food grows. Ultimately, if you've eaten this meal before, you know what you want your end result to look, smell and taste like, so use your senses to build that final product.


I love recipes because they give me a starting ground for what I'm going to make. Chefs pair special spices and mixes to go with different types of meats and veggies, so I try my best to follow their recipe but it's never to a tee; normally I tweak it to my family's likings because I know there are certain ingredients my family loves and equally those my family dislikes. I also know that if I don't have an ingredient mentioned, there are many easy swaps for that ingredient or I can alter the recipe to match what I have on hand. I believe you do not have to follow a recipe ingredient by ingredient to get a great outcome!


I'd like to share a recipe for homemade tomato sauce (no, I'm not Italian, so I will not be calling it gravy, just traditional tomato sauce). In this recipe, I've listed my typical ingredients that I normally have on hand at home. What makes this recipe a fabulous find is that once you have your base sauce, you can add in anything you'd like, whatever you have in your fridge or pantry. That opens the possibilities to turn my base sauce into a meat sauce, sauce with mushroom, or even a mussels marinara if you feel like getting really creative.


You'll notice with my ingredient list I don't get too specific with seasoning measurements, it's all based on taste. Start small and add a little then go from there, you can always add more. And don't worry if you add too much, there's a fix for that too. I hope you enjoy it!


Base Tomato Sauce:
1 can of crushed tomatoes
1 can of tomato puree
Just enough olive oil to coat the pot
Fresh garlic, as much as your palette likes (powdered is fine but not as good, I promise)
1 diced medium sized shallot (a small mild onion)
A few leaves of fresh basil really makes it, but dried works well too
Dried oregano
Salt and pepper to taste
About a teaspoon of sugar
Optional: Parmesan cheese

Steps:
Turn your pot to medium heat and add enough olive oil to coat the pot. Chop up your garlic and shallot and add to the pot once the oil is hot. (To test, you can add just one piece and see if it sizzles.) Then tear your fresh basil leaves into small pieces and add to the garlic. Sprinkle in a few shakes of oregano and make sure you stir your pot so the ingredients don't burn. I usually sprinkle in some salt and pepper to season from the start. Flavor is all about building layers.

Once the garlic gets some color you're going to add in your crushed tomatoes and the puree. Be careful, you may get a little splatter. Stir the ingredients together and then add the sugar, this will help to cut the acidic taste from the tomatoes. Give it a taste, you will probably want to add more salt and pepper, I always do. If it still tastes acidic you can add more sugar, if it tastes too sweet add more salt, and if it tastes too salty add more sugar. Remember, a little seasoning at a time until you get the flavor you want.

When the ingredients are combined turn the heat down to low, you'll to want to let your sauce simmer for at least a half hour. The longer it sits the better it will taste!

When I'm ready to serve I like to finish my sauce with some Parmesan cheese, just a few shakes of the jar or freshly grated if you have it. This really adds some body to the sauce and gives it a bit more of a salty bite. For a touch of presentation, sprinkle on some shreds of any leftover basil leaves.

Bon Appétit