Thursday, April 21, 2011

Remixed-Roasted Plantains

Remixed this recipe from the web:

Vegan Approved -
My lovely naija friends put me onto plantains - and I normally eat them fried but unless im out- i don't fry food in my kitchen. I tried this plantains baked w/ olive oil and loved it- so figured this would be worth trying.

1 tablespoon raw cocoa butter
3 very well-ripened plantains (rinsed) salted lightly
1 tablespoon brown sugar
1/2 teaspoon allspice
2 tablespoons flaked coconut
2 tablespoons agave nectar

1. Preheat oven to 400°F.
2. Cut ends off plantains; slice through peel lengthwise for easy removal. Remove peel; slice plantains thinly and place in medium bowl (lightly salt). Stir in melted cocoa butter, brown sugar and allspice, gently, until evenly coated. (Remove baking dish from oven.)
3. Spoon plantains into baking dish. Sprinkle with coconut; then drizzle with agave. Bake 12–15 minutes or until coconut is toasted and plantains bubble around the edges. Serve.

I'm not a fan of sweets so I was worried about taste- not bad thing I did was lace the pan w/ olive oil bc the plantains will burn easy- watch and turn often ! Next time I will use a lighter oil either sesame or coconut - the dish was pretty good but I could taste the EEVO not the best mix

sorry no pics -I got yall next time

Sunday, April 3, 2011

dropping recipes like bombs..

Curry Veggie Lentil Soup Overload

Sorry peeps- I'm bad at cups/measurements - normally my style of cooking is to borrow from many variants of the same recipe and conform into own. Not alot of pics either- only decided to capture the moment halfway through the creation process :\


1 small yellow onion
2 leeks
half root of ginger
veggie stock/water blend
2 cans diced tomatoes

red pepper flakes
indian curry (alot)
1 tsp cumin
1 tsp thyme or fresh sprig
1/2 tsp cinnamin/nutmeg
1/2 tsp apple cider vinegar
black pepper

yellow squash
Brussels sprouts
string beans

2 cups (mixed) french/green lentils

chop up all veggies to size..add just a lil bit of salt to veggies only

VERY IMPORTANT - when cooking a lentil soup.. salt makes lentils rubbery hence add salt for overall flavor the last 10 mins or so..

The prep is heavy overhead but once everything is chopped up

Get a large pan base with some EEVO warmed- throw in the base dry ingredients first when almost brown add liquid & spices. I don't add water to my veggie stock until i've bought everything to a boil. Retaste make sure flavors are to personal liking.
Toss in veggies let cook good 20 mins on low simmer with top on.
Lentils go afterwards 30-45 mins+

Note I like my veggies soft you can opt to throw those preferred to be more firm closer to the last 20 mins of cooking time.


TV wise I hate reality TV and the only shows/stations I watch are:

Old Shows (e.g Golden Girls)
Documentary shows

From the foodnetwork the person I love and adore is Ina Garten aka BAREFOOT CONTESSA

IDK what it is about this lady but her style of cooking just resonates with me.
I love her steezo. She's calm quiet yet vicious when it comes to picking ingredients for cooking, and flavors- plus I love her home and how the incorporates aesthetic value towards picking dishes and decor to match the meal - That's a personal goal of mines when I buy a big house - Although the vegetarian thing will be an obstacle I'm so about hosting dinner & tea parties

Anyway I hope to be back with a few blogs- I have long coming rant against RIM- Blackberry

Work's kicking my butt as usual but check ya later peeps