Plantain has got to be one of my favorite foods. Unfortunately, it’s most commonly seen fried in dishes. I don’t cook it often but since I love it so much I like to have it from time to time. When ripe it is a great complex carb to compliment my eating plan.
Here’s a version of making it in baked slices or Maduros style.
Coconut oil -2 tablespoons per plantain
Slice plantain about one inch thick and slightly diagonal.
Melt coconut oil in a bowl.
Dip each slice of plantain in the coconut oil and place it on baking sheet with parchment paper.
Baked at 325 for about 15-20 mins and flip once the bottom side is golden brown. Cook for another 15 mins.
Makes a great side to any dish!!!
A few weeks ago I saw this combination on a fellow blogger’s page and my eyes lit up! The two are my all time favorite side dishes. You can do so many different variations. And to top it off, I added bacon. Now this was a winner plate in my house!
As easy as boiling the peeled very ripe plantains and sweet potatoes until soft.
Cook chopped bacon separately.
Add all ingredients together, mashing sweet potatoes and plantain together.
As a child one of my favorite meals was “cocido” which is boiled ripe plantain with butter and shredded cheese. Now I have modified this favorite dish to make it Paleo friendly and although I would not have this as a meal now it makes a great side dish. Some complex carbs from the ripe plantain and protein with some fat needed for a balanced diet.
When making this I use 4 very ripe plantains. One package of Apple gate uncured bacon. One tablespoon of grass-fed butter.
Method: Boil plantains until soft. Meanwhile, chop bacon and cook on stove top. Once plantains are done mash with fork and add butter. Mix well. Add bacon once cooked and mix all together.
The Dominican pastelon is more like a casserole. A main element of Dominican cuisine. There are more than six variations in the Dominican Republic the most popular ones being pastelon de platano maduro(yellow plantain casserole) and pastelon de yuca(cassava casserole). Pastelones can be found in other Latin American Countries like Puerto Rico, Venezuela, Panama and Cuba, specially the eastern part which has great Dominican influence. Pastelones are usually stuffed with ground meat or chicken. (source: Wikipedia)
Here’s my very simple version of this dish.
Depending on size of dish to be used..
-4 ripe plantains
-1 lb. of lean ground beef
-1 tbsp of tomato paste
-1 green pepper
-1 red pepper
-1 tsp of garlic powder
Peel plantains and boil until soft.
Cut eggplants lengthwise and place on baking sheet. Drizzle with a bit of olive oil and bake for about 20 mins at 350.
Cook lean meat in skillet and add peppers, onion, tomato paste and garlic powder. Feel free to add any seasoning you would like.
Once plantains are done let them cool for a bit and mash them with a fork. You may want to take out the black seeds from the inside of it.
When you have the main 3 ingredients ready; mashed plantains, cooked meat and baked eggplants it is time to put it all together. Start by layering with plantain and then eggplant followed by the meat. Continue until all your ingredients are finished.
When finished you can sprinkle some low-fat cheese on top and bake for another 20 minutes at 350 until cheese is bubbly.
This dish was very tasty and I know that because my husband and I fought over the last piece!!! Hope you enjoy it. This is a great balance of protein and carbs as the ripe plantain is a complex carb with lower glycemic index.