Sweet & Salty Fried Plantains

Today marks a huge day in history folks. When I was watering my beloved carrots this morning, I saw about 15 tiny little sprouts of green sticking up through the soil. It turns out that I may just have a green thumb after all! I have lasted over 10 days without digging them up to view (and ruin) any progress, and the patience has paid off. I think 2013 is the year of patience for me; I always knew that good things come to those who wait, but I always say that patience is a virtue that I don't have. Planting a garden is a perfect experiment for me, because I couldn't be more excited to make a meal with home-grown food. I am learning to package up that excitement and distract myself and enjoy my life in the meantime as I wait for 70 slow days for mature carrots! 

Since my patience is being tested in so many aspects of my life this year, sometimes I just need a quick fix! Tonight's recipe is the perfect example. This recipe is simple, quick, and delicious. You can buy the pre-made plantain chips from whole foods, but 1) they aren't as good as homemade, and 2) there is just no way to buy them without eating the whole tub (I dare you). With this recipe you can make as little as a few slices or as many to feed a hungry group of friends at your next party. Either way, you can't go wrong, and you will be going back for more!

Sweet & Salty Fried Plantains: Serves: Varies, Prep time: 5 min, Cook time: 5 min

Ingredients:
- Yellow Plantain(s)
- Coconut oil
- Fine sea salt and pepper

Instructions:
1. Heat coconut oil over medium-high heat
2. Peel and slice plantains to desired thickness
3. Add plantains into hot oil and season lightly with salt and pepper
4. Cook for 2 minutes
5. Flip plantains and re-season with salt and pepper
6. Cook for another 2 minutes and then remove onto a dish with paper towel to drain
7. Eat up because they won't last!

  

Plantain Chips

Am I excited that I am leaving for Dubai in 72 hours? YES. Can I believe it is real? ABSOLUTELY NOT. Someone over there must have been preparing for my visit because I just saw this great article from Time Out Dubai talking about the increasing demand of local, organic produce in Dubai over the last year. There are now 3 farmers markets running every week, so I am sure I will feel right at home! The journey of packing has officially begun, and I am certain I will continue to shove things in the suitcase up until 30 seconds before I have to leave. 

I need to get back to my list-making, but I wanted to share a new recipe for plantain chips. Buying the container from Whole Foods is way too dangerous, so I bought one lonely plantain and made a reasonable serving size of chips for myself. I hadn't used the dehydrator in a while, and it continues to amaze me. I am definitely going to try out some fruit leathers, dried veggies, and jerky when I am back from my trip. Stay tuned!

Plantain Chips: Prep time: 5 min, Cook time: 8 hours

Ingredients:

- Plantains

- Fine sea salt

Instructions:

1. Slice the ends off of the plantains, and then make a slit length-wise through the skin/peel (avoid slicing all the way through into the plantain itself). 

2. Remove the peels from the plantains and then slice the plantains into very thin pieces

3. Arrange the plantain pieces on your dehydrator trays, and lightly sprinkle with sea salt

4. Dehydrate for 8 hours at 130 degrees until crunchy

  

  

Paleo Chicken Soup on SOWA Sunday

Do you love food enough to go to two food festivals, a paleo potluck, and a farmer's market all in weekend? I do! Today's adventures included the Boston Local Food Festival and the SOWA market. If you are wondering what a 26-year-old paleo girl eats at a food festival when she is all alone, here it is: 

This meal definitely was worth all the embarrassment of carrying such an absurd plate around without a friend by my side. Knowing that any friend of mine would support this decision was all that mattered. I ate my Thai chicken stick and Haitian plantain and then visited 50-100 vendors all with local products and businesses. There were farms, restaurants, gluten-free bakeries, sustainable energy vendors, bands, and more. The weather was horrible, but it was well worth the trek. I even got to taste the most delicious gluten-free macaroons that were 100% paleo! I would've taken a picture, but I ate it too quickly :)

After the food festival, I headed back to the South End and stopped at SOWA to stock up for the week. You can see I got a solid haul this week of carrots, parsnips, turnips, zucchini, honey crisp apples, tomatoes, eggs, shallots, onions, some fantastic paleo crackers (www.sproutedrawfoods.com)and a beautiful 5lb. pastured chicken from Westminster meats (www.westminstermeats.com). My favorite part of SOWA every week is when I buy my eggs from my favorite farmstand - a fantastic barefoot hippie farmer in a cowboy hat picks a dozen eggs for me, opens the carton, gives all twelve a slow, careful stroke, and then tells me they are beautiful. This man makes my Sunday every Sunday.

After having some great chats with the local vendors and filling up my bags, the rain finally started. I headed home and did what any person in their right mind would do on a rainy Sunday in the fall - make chicken soup. 

Ingredients:

- 5lb. chicken (mine was frozen)

- 2 bunches carrots, chopped

- 3 turnips, chopped

- 2 parsnips, chopped,

- 2 onions, chopped

- 2 Tbsp. chopped garlic

- 1 quart chicken broth

- 6-8 cups water

- Olive oil

- Salt, pepper, paprika, parsley, and oregano

1. Heat olive oil over medium-low heat and add chopped onion and garlic for 5-10 minutes

2. Place whole chicken on top of onions and season generally on both sides with salt, pepper, paprika, parsley, and oregano

3. Add the quart of chicken broth and all of the chopped parsnips, turnips, and carrots

4. Add 6-8 cups water as needed just to cover the chicken 

5. Bring the pot to a rapid boil and then cover the pot and cook on medium-low for about two hours (can do less if you're really hungry)

6. Take the chicken out of the pot, remove skin and bones, and add all shredded meat back into the pot

7. Put on some sweatpants, turn on an amazingly bad tv show, and enjoy!

 P.S. If you are ever wondering how to remember the difference between turnips and parsnips, just ask my mom - turnips are round, and parsnips look like... well, just ask my mom!