Wednesday, January 26, 2011

Cinnamon Plantains



This recipe is easy and so yummy!!  Perfect for a snack, dessert or even a dinner side.  Omit the honey and you can give this treat to bebe’s under age one that are eating finger food or mash them up and serve with a spoon.  Bebe B gobbles these up and so do I.

Cinnamon Plantains - 12 Month+ (or 6 Months+ without Honey)
Ingredients:
1 large plantain
(It’s okay if they are a little black, unlike bananas
 this doesn't mean they are over-ripe)
1/2 tsp cinnamon
1 tsp olive oil
1-2 tsp honey



Peel and slice the plantain.  Heat the olive oil in a medium sized pan over medium heat.  Sprinkle the plantain slices with cinnamon (both sides) and gently add to the pan.  Cook for a few minutes then flip using a spatula, tongs or a fork (I find silicone tongs work great).  Allow them to cook for a few minutes on that side.  Remove from pan and set on a towel, paper towel or napkin to absorb some of the excess oil.  Drizzle with honey and serve.  PS. Make sure you don’t skip the cooking step, unlike bananas, plantains are not really edible raw.  



Wondering what a plantain is?

These potato-like fruits are a fixture in South and Central America, as well as other tropical areas. They are longer, thicker, and more bland in flavor compared to the standard sweet banana — and, unlike dessert bananas, plantains must be cooked before they are consumed.
At their green and yellow stages, plantains are often used in savory dishes and frying, baking, and boiling are only a few of the ways in which they may be prepared. The fruits are also utilized at their ripest color, black, when they are used in sweeter dishes.  As they ripen the plantain’s starch turns to sugar, so the riper the plantain, the sweeter.



This recipe is vegetarian, dairy-free and gluten-free.

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