Air Fryer Tostones
https://ift.tt/2PObZC5 Food is famous for dragging us down memory lane. During our first date (which was at my house), I cooked tostones–twice-fried, mashed plantains–for the man who would become my husband. While cutting the plantains, I noticed out of my periphery he was standing at the threshold of my tiny kitchen just staring at me. Thinking he was plotting to attack me; I grasped the knife I was using a little tighter and asked if everything was okay. “You look just like my grandmother doing that,” he said. Years later he told me that was the moment he knew he was going to marry me. WHAT ARE TOSTONES?Tostones (also known as patacones in some Latin American countries) are comforting to those who grew up eating them. Akin to North American potato chips, tostones are green (underripe) plantains that have been fried until they are soft, then mashed and refried. They’re basically a snack food and are commonly served as an accompaniment or appetizer to a heavier meal or enjoyed by schoolchildren as an afternoon snack. WHAT ARE PLANTAINS?Plantains are a variety of banana that must be cooked because of the amount of starch they contain. Like bananas, green plantains are unripe and yellow plantains are ripe. Unlike a banana, plantains in their uncooked state are slimy and devoid of flavor; eating a raw plantain is like eating hard paste. It’s not a pretty sight or flavor. Underripe, green plantains are more like potatoes than bananas: high starch, low sugar. This means that bananas can’t stand in for plantains because of their higher sugar content. They just won’t hold together for this recipe. (And plantains can’t stand in for the bananas in your Aunt Ethel’s famous banana pudding recipe because of how bland and fibrous they are.) When in doubt just remember: The plantains need to be cooked. HOW TO PICK AND PEEL A PLANTAINThe plantains used for tostones should be a verdant green in color and must be very firm. Avoid plantains with a lot of yellow in the peel as they have already started to ripen and will taste sweeter. Peeling a green plantain is easy. Cut off both ends of the plantain before scoring the peel down the “back” of the plantain. Use the fleshy parts of your thumbs to remove the plantain’s fibrous peel. HOW TO MAKE TOSTONES IN THE AIR FRYERTostones are traditionally pan-fried, but I’ve started air-frying them (much to my doctor’s delight). It cuts down on the fat and the mess (no oil splatters) but still yields crispy tostones. If you prefer to fry yours, it’s just a matter of completing each of the frying steps using vegetable oil heated to 375°F. Be sure to drain your tostones on paper towels after each frying session. HOW TO FLATTEN TOSTONESMost Latin American homes have at least one tostonera in their kitchens. This tool is used to flatten the softened pieces of plantain. Tostoneras are used almost exclusively for making tostones and, in many homes, often double as wall art. Though tostoneras are fairly inexpensive, if you don’t make tostones on a regular basis, it may not be prudent to purchase one. Placing your soft plantain between a piece of parchment paper (or a brown paper bag) and smashing it with a coffee mug will accomplish the same result. WHAT TO SERVE WITH TOSTONES?A dipping sauce of equal parts mayonnaise and ketchup known colloquially as “mayoketchu” is the most popular condiment to serve with tostones. Some people also enjoy a warmed garlic oil known as ajillo. It’s made by combining two cloves of minced garlic, a pinch of salt and a quarter cup of warmed olive oil known. Garlic oil isn’t used as often because the flavor can be quite strong. MAKE AHEAD TIPS FOR TOSTONESTostones are cooked in two stages: the par-fry which is followed by the final “crisping” fry. The first fry can be done in advance, which helps if you plan to make a lot to serve to a larger crowd. To maintain the tostones crispness, the final fry should be done just prior to serving them. If friends are late to the party, and you need to keep the tostones warm place them on a baking sheet in a 175°F oven. STORING AND FREEZING TOSTONESLeftover tostones may be stored in a food container in the fridge for 24 hours and reheated in a 350°F degree oven until warmed through or refried in the air fryer for 2 to 3 minutes at 350°F. The quality and crispness will be significantly diminished, though, so I recommend only making what you plan to eat the same day. If you want to have tostones on hand for those last-minute cravings, flatten the fried plantains and allow them to cool completely. Seal them in a freezer storage bag for up to two months. Thaw them completely before frying the final time in the air fryer. NEED MORE SNACK IDEAS?Recipes via Simply Recipes https://ift.tt/2F9fkDA December 21, 2019 at 09:15AM #recipies
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Simply Recipes 2019 Meal Plan: December Week 4
https://ift.tt/36VlncE Simply Recipes 2019 Meal Plan: December Week 4When it is cold outside comfort food is the name of the game! This week’s meal plan starts off with Weeknight Chicken Ramen, Quick and Easy Bolognese Sauce, sheet pan pizza, Ham and Cheese Pasta Bake, and Sheet Pan Fish and Chips. This month, please welcome back Aaron Hutcherson and his meal plans! Aaron is a regular contributor here on Simply Recipes and the blogger behind The Hungry Hutch. It’s the end of the year and the holidays are finally here! This week’s recipes are all about comfort. I’m a big fan of comfort food, and it can mean different things for different people. I think this week’s selection should have something for everyone to give a sense of ease and solace. And if that doesn’t work, then maybe a batch of coquito will surely do the trick. Merry Christmas! Happy Hanukkah! Joyous Kwanzaa! Happy Boxing Day! Whatever it is that you do or don’t celebrate, I hope it is all that you wish it to be. This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy. Recipes via Simply Recipes https://ift.tt/2F9fkDA December 21, 2019 at 09:08AM #recipies
Top Recipes of 2019
https://ift.tt/2QaMhXa As 2019 draws to a close, it’s time to look back on all the recipes I’ve posted this past year! In case you missed anything, now is a great time to catch up. Here are my Top 31 Recipes of 2019 – and a bit of reflection… 2019. This past year I made some big... The post Top Recipes of 2019 appeared first on HealthyHappyLife.com. This is a summary, images and full post available on HHL website! Recipes via HealthyHappyLife.com https://ift.tt/2X1PMCd December 20, 2019 at 05:11PM #recipies
Coconut Broth Clams with Lemongrass
https://ift.tt/2Z8KPZD Asian Coconut Broth Clams made with lemongrass, ginger and cilantro is wonderful when paired with bread for dipping all that delicious broth!
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The post Baked Ziti appeared first on Love and Lemons.
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December 19, 2019 at 08:01AM
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Buying marinara sauce is easy, but I’ll let you in on a secret: so is making your own!
Meet my go-to homemade marinara sauce recipe. It’s simple to make – all you need is 10 pantry ingredients and 30 minutes – and it tastes immeasurably better than any kind I’ve found in a jar. Its base is canned crushed tomatoes with their juices, which I simmer with sautéed shallot and garlic for depth of flavor. Red pepper flakes give it a touch of heat, dried oregano adds Italian flair, balsamic vinegar makes it nice and tangy, and salt and pepper and a bit of sugar make all the flavors pop.
This sauce is easy enough to whip up on a weeknight, but it’s also a great recipe to make in advance. Store it in an airtight container in the fridge for up to a week, or freeze it for up to a few months! I like to keep a stash on hand for anytime a spaghetti or lasagna craving strikes. ?
How to Make Marinara Sauce
Making this homemade marinara sauce is simple! Here’s what you need to do:
First, sauté finely chopped shallot and garlic in a small saucepan with olive oil, salt, and pepper until they become soft and translucent.
Then, simmer the sauce. Add 28 ounces of crushed tomatoes and their juices, balsamic vinegar, dried oregano, red pepper flakes, and a dash of cane sugar. Cover the sauce and simmer over low heat for 20 minutes, until thickened.
Finally, enjoy! Here are some of my favorite ways to use this simple homemade marinara sauce:
- Spoon it over pasta, zucchini noodles, or spaghetti squash with fresh basil leaves and a shower of grated Parmesan cheese.
- Bake it into eggplant Parmesan, baked ziti, or lasagna.
- Blend it into a creamy sauce for pasta pomodoro.
- Sub it in for pizza sauce on any homemade pizza.
- Use it as spaghetti sauce with cooked pasta and vegan meatballs, or make meatball sandwiches!
What are you favorite ways to use marinara sauce? Let me know in the comments!
If you love this marinara sauce recipe…
Try my homemade Caesar dressing, pesto, tahini sauce, or chipotle sauce next. And if you want to try making tomato sauce with fresh tomatoes, check out page 251 of our first cookbook!
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Pickled Red Onions |
Tahini Sauce |
Healthy Breakfast Ideas |
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December 18, 2019 at 07:28PM
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Light, airy and chewy with chocolate chips in every bite – made with egg whites, sugar and chocolate, these gluten free meringues just melt in your mouth.
Chocolate Chip Clouds
These cookies are a must for Santa, we’ve been making them for years and everyone loves them. They are so easy to make, made with only 6 ingredients! A few of my other favorite varieties of meringue cookies I like to make for the holidays are Sprinkle Dipped Meringues, Black and White Chocolate Chip Clouds, Coconut Meringues and Peppermint Meringues.
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December 18, 2019 at 04:07PM
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The Flat Belly Fix
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