Saturday, December 10, 2011

Tostones with Sauteed Veggies

This is another one of my go-to meals to make when I don't have any time at all, because it literally takes like 15 minutes to make and reminds me of when my Hubby and I first got together.  It was one of the first meals he made for me when he was living in the Bronx, a place I was terrified of and convinced I would be killed there.  You know, what with all of the horrible things you are always hearing on the news about it.  My mum certainly didn't help any with my thoughts of the safety of the borough.  It's funny though, because Hubbs only lived half a block away from the train station and I was still afraid to walk to his apartment alone.  Really silly, huh? 

I thought it was a strange combination initially, but it definitely grew on me, and now I love it, because it combines several of the taste elements: crunchy, crispy, salty, tangy.  And of course the most important: tasty!  It's not healthy at all-I'm making no bones about that, but it is delicious and so long as you aren't eating it every day or even once a week, you'll be fine.  And who doesn't love tostones?

Tostones with Sauteed Veggies:

Crispy, Salty Tostones & Nicely Seasoned Veggies

Serves 2

2-3 green plantains, peeled & sliced on the diagonal
olive oil

Sauteed Veggies:
1 1/2 tablespoons olive oil
1 green pepper, julienned
1 orange pepper, julienned
1 small onion, julienned
1 jalapeno pepper, chopped fine
1 tomato, seeded & julienned, optional
black pepper to taste
vegetable boullion powder to taste

1.  Place a large saute pan over medium heat and add the olive oil called for in the tostones.  Once the oil heats up, add the slices of plantain, being careful when dropping them into the hot oil.
2.  Cook the plantains for about a minute on each side, removing them with a slotted spoon and placing them on a cutting cool a little while you start the next batch.
3.  While the plantains are cooking, begin sauteing the veggies.  Place the olive oil in a medium saute pan over medium-high heat and allow it to become hot.  Once it is hot, add the peppers and onion and saute, stirring frequently.  Don't forget to keep an eye on the cooking plantains.
4.  Once all of the plantains have cooked on both sides, use the bottom of a glass jar to flatten the partially cooked plaintains and return them to the hot pan.  Cook briefly this time, about 30 seconds on each side, or until crispy.  Remove them from the pan and place on a paper towel lined plate.  Immediately sprinkle with sea salt.  Keep an eye on the veggies.
5.  Once the veggies have softened to your liking, add the black pepper and boullion powder.  Season to taste.
6.  Serve the tostones with the sauteed veggies on the side.  Eat!



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