Oven Roasted Plantains

What do you get when you mix a potato with a banana? You get a plantain! They are starchy, sweet and delicious. Unfortunately, most recipes call for deep frying them. We don't often deep fry at home, because a) it's not too healthy, and b) it makes a pretty big mess. My husband made a big batch of pork chili verde this weekend which gave me the opportunity to make these oven roasted plantains as an accompaniment.   

oven roasted plantains

Oven Roasted Plantains

serves 4

Ingredients

  • 2 half-ripe plantains (between green and black)
  • 1/2 lime, juiced
  • 2 tablespoons vegetable oil
  • 1 teaspoon Adobo seasoning
Proper peeling for plantains

Proper peeling for plantains

Directions

Preheat a half sheet pan on the bottom rack of your oven at 425 F. Meanwhile, in a medium bowl whisk together lime juice, vegetable oil and Adobo seasoning. Prepare plantains: slice off both ends, and run a small paring knife down the side of the fruit to open the peel. Remove peel like a jacket.

Slice into 1/4 inch slices and gently coat in the lime juice mixture. Once your oven is preheated, carefully place a sheet of parchment paper on the hot pan and add the plantains; spreading them out into one even layer. Bake for 15 minutes. Drop the heat to 400 F and turn over each plantain slice. Cook for an additional 10-15 minutes until plantains are softened and cooked through. This is the perfect opportunity for a taste-test! Serve warm or at room temperature.

I like to dip the plantains in a lime mayonnaise: 1/2 cup Duke's mayonnaise, juice from 1/2 lime and a pinch of salt.

Plantains caramelized from their trip in the oven.

Plantains caramelized from their trip in the oven.

3 hour Collards

These beauties came about when I was making the traditional New Year's Day meal of black eyed peas, cornbread and collards. All of my pork products were being channeled into my bacon wrapped pork tenderloin (see pic below), so I opted to make my collards vegan. We were not disappointed; they were so tender and flavorful. Yes, the cooking time is long, but don't be daunted by it. It doesn't take much tending, just a quick stir every once in a while. 

I had almost forgotten how good these were (I was busy posting about bacon pecan brittle, spicy salmon cucumber bites, and apple butter cinnamon rolls) until I spotted the Food 52/GOOP contest alert and what was the ingredient? You guessed it, greens. And, here they are. Easy, delicious vegan collards for your eating pleasure. Enjoy!

3 Hour Collards vegan

3 hour Collards

serves 4

Ingredients

  • 2 medium bundles collards, chopped and stems removed
  • 1 large spanish onion, medium dice
  • 1 cup vegetable stock
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 2 tablespoons champagne vinegar
  • salt

Directions

In a large heavy bottom pot, preheat olive oil over medium heat for 5 minutes. Add onions and a pinch of salt. Cook for 15 minutes stirring occasionally. Add minced garlic and continue cooking for about 5 minutes. Add collards and vegetable stock. Cover and drop heat to lowest setting. Cook, stirring occasionally for 2 and 1/2 hours. Remove lid, add vinegar and cook for 5 more minutes. Check seasoning and serve.

bacon wrapped pork tenderloin