My friend Jesúsgave me the idea for Tostones. They are so good!! We paired them with a Quinoa-stuffed pepper recipe. They went pretty well together.
- 2 green plantains (we got ours 3/$1 at Market Basket!)
- 1/4 cup canola oil
- Salt, to taste
Heat up the oil on low in a sauce pan. Peel the two plantains. Chop off either end of each plantain so the ends are flat. Chop the plantains into 1-inch chunks (the shorter they are, the less oil you will need.) Place the plantain chunks in the oil such that they are standing up tall in the oil. Let them brown, then flip them over so they are standing on tall from the other end. When both sides have been browned, pull them out of the oil and drain them on some paper towels.
One-by-one, take each plantain chunk, lay it on a small, flat dish, and take another small, flat dish and crush it into a little cake. You’re basically laying the plantain chunk on the lower dish so it is standing tall, and then compressing it down with the upper dish. Continue until you have a plate full of mashed plantain cakes!
Dump most of the oil from the pan, reserving a very small amount (2 tsps should be sufficient.) Pan fry the plantain cakes in the pan. As you pull them out and they are still hot, sprinkle a little salt on top.
- Servings: 2
- Weight Watchers Points 4
This dish involved two recipes I found online, so I’ve linked to the sites where I got them.
Recipe and video available at: http://summerkitchen.tv.
- Weight Watchers Points Eek I don’t remember. I think we used 1/4 cup of quinoa uncooked, so it ended up being maybe 3 points/pepper.
Tofu Chipotle Sauce
Recipe by Kathy F. available at: http://whatdoiknow.typepad.com/what_do_i_know/2007/09/wednesday-food-.html (We only followed the Tofu Remoulade portion of the recipe.
- Weight Watchers Points 1 per servingThis may vary depending how much / what brand Tofu you use. We used half a carton of regular Mori-Nu extra firm silken tofu for 2 servings.