So we are venturing outside of vegetables for Weird Veg Wednesday. Frankly we started running out of veggies after doing this for 3 months. I'm sure we will try some more going forward or try to do conventional veggies in a weird way. Anyways so this week we made some grilled plantains with a rum sauce on top. This very well could have been our dessert, it was a little on the sweeter side. That is one of the great things about plantains though is they can go either way, sweet or savory, depending on your preparation. To accompany this we also grilled a pork tenderloin that we glazed with the same rum sauce. We also had some leftover quinoa pilaf that Laura made the other night which paired perfectly with this Cuban style dinner.
So first off, let me say that even though they look very similar to a banana, their flavor is nothing like one. Like a banana however the longer they ripen the sweeter they will get. I like to use them when the skin on them is about 50% black. You aren't likely to find ripened plantains in a grocery store, so if you want to try this recipe out, you will need to plan ahead. I bought these 1 week in advance of when I was planning on making them.
Plantains are a staple in a lot of Latin American diets. These fruits have a lot of nutritional value and are also dense sources of energy. Notice I say energy, not calories. If you are getting your calories from good, quality, whole food sources we need to get over the stigma of bad calories and rather think of our food as what gives us energy throughout the day. Plantains are also a great source of Vitamin A, C, & B6 along with potassium and magnesium.
The Cook & The Coach
Healthy is a LIFESTYLE.