MMMMM-------------------------PLANTAINS------------------------------
1 lb (2) green plantains;
- unpeeled
1 c Hot water; as needed
2 ts Olive oil
1/4 ts (ea) salt & pepper
MMMMM-------------------------PICADILLO------------------------------
2 ts Olive oil
1/2 c Fine chopped red or green
- bell pepper
1 lg Shallot; fine chopped
1 lg Clove garlic; minced
3/4 lb 90% lean ground beef
3 Plum tomatoes; fine chopped
6 Manzanilla pimiento-stuffed
- olives; thin sliced
1 ts Capers; rinsed
1 ts Ground cumin
1/4 ts (ea) salt & pepper
TO PREPARE PLANTAINS: Cut off ends of plantains and
discard; slice the plantains in half crosswise. Place in
a large pot and add enough cold water to cover by at
least 2". Bring to a boil over medium-high heat. Reduce
heat slightly and simmer until the plantains can be
easily pierced with a fork, 35 to 45 minutes. (Less-ripe
plantains may need 5 to 10 minutes additional cooking
time.) Add boiling water, if needed, to keep the
plantains covered as they cook. Drain in a colander and
let stand until cool enough to handle, about 5 minutes.
Peel the plantains, slice into small pieces, and
transfer to a large bowl. Mash with a potato masher or
fork, adding up to 1 cup hot water, a little at a time,
to achieve desired consistency (like your favorite
mashed potatoes). Stir in oil, salt, and pepper; cover
and keep warm.
MEANWHILE, TO PREPARE PICADILLO: Heat oil in a medium
nonstick skillet over medium-high heat. Add bell pepper,
shallot, and garlic; cook, stirring often, until
softened, about 2 minutes.
Add beef; cook, crumbling with a wooden spoon, until no
longer pink, about 3 minutes. Add tomatoes, olives,
capers, cumin, salt, and pepper. Cover, reduce heat to
low, and simmer for 12 minutes. Keep warm.
To serve, divide the plantain mash among 4 bowls and top
with the beef mixture. Serve immediately.
Source: Diabetic Living Magazine
RECIPE FROM: https:www.eatingwell.com
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