Baked plantains PDF Print E-mail

Platanos al Horno (Baked Plantains - Guatemala)

2 tablespoons granulated sugar
1 teaspoon ground cinnamon
2 ripe plantains, with black skins
2 tablespoons butter

Mix sugar and cinnamon together.

Peel the plantains and split them open lengthwise but do not cut completely through. Sprinkle them inside and out with the sugar mixture. Cut dabs of butter into the slits. Coat a baking dish with butter and add the plantains. Bake at 350 degrees F for 20 to 30 minutes until soft and brown.

Serve warm with fresh cream and honey.

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Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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