Tag: side dish
Maduros (Sweet Fried Plantains)
Maduros (Sweet Fried Plantains)
Maduros are fried sweet plantains that are commonly eaten all over Caribbean and Latin American countries. When purchasing plantains, you want ripened ones that look completely black. If they are not ripened, they will taste similar to fried potatoes and won’t be sweet. When fried, sweet plantains caramelize and taste almost dessert like.
Ingredients
- ripe plantains peeled; sliced 1” thick
- vegetable oil for frying
- sea salt
Instructions
- Slice the plantains 1” thick. Pat dry.
- Heat up a 1/4” vegetable oil in a skillet over medium heat. Add in the plantains.
- Fry the plantains for 5-6 minutes a side until browned and caramelized. Remove from the skillet and lightly season with sea salt.
Kabocha Pumpkin Fried Rice
Kabocha Pumpkin Fried Rice
This Japanese-style fried rice uses one of my favorite ingredients: kabocha pumpkin. This pumpkin has the flavor between a butternut squash and a sweet potato. The skin is edible and adds a slight sweetness to the fried rice.
Servings: 4
Ingredients
- 2 tbsp vegetable oil
- 2 large eggs beaten
- 2 cups kabocha pumpkin diced
- 5 strips bacon diced
- 1/4 cup shallots sliced
- 5 garlic cloves minced
- 2 cups cooked white rice
- 2 tbsp light soy sauce
- 3 green onions chopped
- black pepper to taste
Instructions
- Heat up 1 tbsp of vegetable oil in a wok over medium heat. Pour in the eggs.
- Scramble and remove from the wok.
- Add in the other tbsp of vegetable oil. Stir fry the kabocha pumpkin for 3 minutes.
- Add in the diced bacon. Cook for 7 minutes until crispy.
- Add in the shallots and garlic. Cook for 2 minutes.
- Break up the clumps of cooked rice and stir into the wok. Fry for 3 minutes.
- Pour in the soy sauce. Stir in the scrambled eggs. Cook for 2 minutes.
- Turn off the heat and stir in the green onions. Season with black pepper to taste.
Garlic Parmesan Zucchini
Garlic Parmesan Zucchini
This is a great way to cook up zucchini that takes a minimal amount of time. Having the zucchini cook in a single layer will give the edges a nice crispiness while having the inside nice and soft. You can use either green or yellow zucchini. I used one of each in this recipe.
Servings: 2
Ingredients
- 1 tbsp olive oil
- 1 tbsp butter
- 2 large zucchini cut into 1/2” slices
- 1/2 tsp thyme
- 1/2 tsp salt
- 1/4 tsp cracked black pepper
- 3 garlic cloves minced
- 2 tbsp parmesan cheese grated
Instructions
- Heat up a sauté pan or wok with the olive oil and butter over medium heat. Toss in the zucchini in a single layer. Season with thyme, salt and pepper. Cook for 4 minutes.
- Flip over each piece of zucchini. Add in the garlic. Cook for another 4 minutes.
- Turn off the heat. Add in the parmesan cheese. Gently toss the zucchini.
