Friday, October 22, 2010

Sweet Plantains

Last night the only thing I had on my agenda was plantains! I purchased a bunch earlier this week and had them sitting inside a dark brown bag so they can ripen more. The more ripe the sweeter the taste.

Even though plantains are part of the banana family, you will need a pairing nice to remove the peel. Make 2 or 3 shallow slits and then peel off. I sliced my plantains at an angle so it'll cook faster and also it looks prettier.

Heat up a skillet then add 3 tablespoons of oil, let that heat up then add plantains in single layers. No need to add any sugar to them because they are sweet enough unless you're planning to caramelize them. *To caramelize plantains, add 2 tsp. of vanilla extract, 1 tbsp. of sugar, and cinamon. Let it cook until you see a golden color at the bottom (about 4-5 minutes) then turn over for 2-3 minutes more.

Do not cook these in high heat or they will burn before they've had a chance to cook thoroughly.

MMmmmmm. I have to hurry and finish with the photography because my husband is already popping them in his mouth. Widely used as a side side, but tonight we ate these babies as our my main dish.

Enjoy GFF's!

2 servings
2 very ripe plantains
3 Tbsp. of oil (I used grapeseed oil)
dash of cinnamon (optional)

Tuesday, October 19, 2010

Autumn Fruit Salad

Another reason to love Autumn is the ripe fruit peaking right now like apples, pears, kiwis, and clementines. For some reason I seem to find more kiwis in the market during this time but only for a short period. I'm sure by early November they'll be gone.  I made a fruit salad with all these yummy fruits and I also added pineapples, pineapple juice and lemon juice. The juices helps retain the color, also the lemon tartness helps balance the sweetness.

Remember with the cold and flu season around the corner what better way to load up on vitamins.

Enjoy GFFs!

Serves 2

2 honeycrisp apples, skinned and diced
1 Bartlett pear, skinned and diced
2 kiwis, skinned and sliced
1 small can of sliced pineapple with juice
2 clementines, remove skins
1 tbs of lemon
handful of dried cranberries
dash of brown sugar (optional)

Tuesday, October 12, 2010

Almond Butter Chocolate Shake

"A-B-C, it's easy as one two three..."  Jackson 5

Had a sweet tooth tonight and whipped up this delicious shake I call ABC shake, because it's so easy and only takes one two three minutes to make. It's also the first call letters of the ingredients Almond Butter and Chocolate.

 I used 5 ingredients: Almond milk, almond butter, chocolate syrup, chocolate pudding and agave nectar.

I put all the ingredients into a blender and tossed in 5 ice cubes because I like my shakes frothy and thick. See below the thick results...yum.

And that's it's - fast, short and sweet like this post!
Enjoy GFFs!

Serving makes 16 oz.

1 cup of Almond milk
2 Tbs. almond butter (I used smooth but crunchy is good specially with the almond bits)
4 oz. chocolate pudding (use Kozy Shack brand it's gluten free)
2 Tbs. chocolate syrup
3 Tbs. agave nectar
5-6 ice cubes (optional)

Wednesday, October 6, 2010

Egg and Pancetta English Muffin

This is a spin-off McDonald's egg McMuffin.

I start out by cooking the pancetta* first because it sweats out its oils and once it's done I cook my egg without adding any oils since I have the bacon fat, plus the salty flavor left behind will enhance the flavor of my one egg.  *About the meat - I used pancetta which is an Italian bacon, instead of strips, the bacon is usually sold round. Unlike American bacon, pancetta is unsmoked pork belly that is cured with salt and spices. I used Applegate Farm brand Pancetta.

Since I want to achieve that similar perfect circular egg McD uses on their muffin, I used an egg fry ring, a fun egg tool.  I received these as a gift from a dear friend that knew how much I love playing with food. You can find it at Williams Sonoma.

When using the egg fry ring, don't forget to grease the inside of the ring(s) before pouring the egg in, this will make it easier to remove the egg after it's done. In case some of you are fans of runny yolk, don't worry even though the outside will harden a bit for shape, the yolk will still run.

For the english muffin I always go for Food for Life delicious gluten-free English muffins. Some days I toast these and spread a nut butter with jam or just butter. Usually found in the frozen aisle section.

And voila! My homemade gluten free egg and pancetta muffin. You can also add a slice of cheese, I would but I was fresh out which reminds me...better add it to the grocery list.

Enjoy my GFFs!

One serving:
2oz Pancetta
1 egg
1 gluten-free english muffin
slice of your fave cheese (optional)