Roast Jerk Plantains- These “Good Guys” here, will sure get you excited about plantains, whether you are a fan or still iffy about plantains. They are healthy – baked not fried, sweet, spicy and a tropical delight.
Topped with onions and bell pepper and you have yourself a vegan meal or side if you prefer.
Sometimes you think you know exactly what you want when you head to the kitchen, then again, along the way, something changes in a split second. And then you know exactly what you want. Am I making any sense to you?
Anyways, that’s what happened here, with these plantains. I wanted to make some simple roast plantains, knew exactly what I wanted and things changed.
As soon as I saw this jerk seasoning on the counter . Jerk plantains is what am having. And It has been a favorite for a while now .
I bet you have tried plantains in a number ways but have never tried it with jerk seasoning right? Eh
I contemplated for a while what to call these ; Jerk plantains? Spicy Plantains with bell pepper and onions? Roast plantains? Decisions decisions what’s girl to do?
Try pairing it up with these chicken wings right here and you will be dancing like James Brown.
Roast Jerk Plantains
Recipe type: Sides
- 2-3 Plantains
- Jerk Seasoning (adjust according to preference)
- Oil for drizzling
- Stir Fried Onions and Bell pepper (optional)
- ¼ cup oil
- ½ medium onion
- 1 Bell pepper (green or red)
- Using a sharp knife cut both ends off the plantain. This will make it easy to grab the skin of the plantains.
- Slit a shallow line down the long seam of the plantain; peel only as deep as the peel.
- Remove plantain peel by pulling it back. If plantains are straight from the fridge, you can run it through hot water, to facilitate peeling
- Cut in half cross way, then cut in half length ways and cut further into desired uniform strips.
- Line a baking sheet with foil or parchment paper and place the plantains in a single layer.
- Bake in a 425-degree oven for minutes for 20 minutes or until slightly brown, turning once
- Add sliced onion in hot oil in a skillet for about one minute.
- Then add strips of bell pepper
Couscous Mango Corn Salad- Light, Refreshing, Satisfying and Easy on the Eyes – Oui- Non?
This is a particularly pleasing accompaniment to any meal- Mango, avocado and couscous provide and exotic flavor combination that you just going to love.
Look at it this way; it is a great alternative and refreshing break from the winter calorie laden meals, some of which am guilty of making.
After making this slow cooker Moroccan chicken here there was some leftover couscous and decided to make some couscous salad out of it and simply enjoyed it. Of course am going to love it – It incorporates two of summer’s biggest produce corn and mango- which are a favorite of mine, and they both add some sweetness to this salad, and make it more palate pleasing.
You can use either Israel couscous or Moroccan couscous they both work interchangeably in this salad. Israeli couscous, aka pearl couscous, is somewhat similar to regular couscous -it’s small, whole grain- like food made from semolina or wheat flour.
Just cook according to package instructions – immediately rinse to stop the cooking. Or what works for me is this- I soak in hot water for 10 minutes and it is ready to go. No cooking involved.
For the corn you can use regular canned corn or grill corn.This is very versatile salad because you can add or remove any ingredient that does not rock your boat.
Couscous Mango Corn Salad
Recipe type: Appetizer
- 2 cups steamed couscous
- 1 large mango diced
- 1 avocado diced
- 1-2 tomato diced
- 2 ears fresh corn or 1 cup corn
- 1-cup cucumber diced
- ¼ cup diced sweet onions
- ¼ cup fresh herbs ( mint, parley)
- ½ cup feta cheese (optional)
- 1 garlic clove minced
- ¼ cup olive oil
- 2-tablespoon fresh squeezed lemon juice
- 2 tablespoon Vinegar (any variety)
- 1-tablespoon honey
- 2 tablespoon chopped fresh mint
- Salt and fresh ground black pepper to taste
- Combine garlic, lemon juice, vinegar, olive oil, honey, salt pepper, herbs in a blender or screw top jar and shake or process until well blended.
- If grilling corn ,preheat stovetop grill pan or an outdoor grill. You may lightly spray corn with cooking spray or brush with butter.
- Grill corn, turning occasionally, until charred or brown about 7 - 10 minutes; remove from heat and let it cool. Slice off kernels with a knife and place in a bowl.
- Boil Couscous according to package instructions and immediately rinsed set aside
- Combine corn , couscous, mango, tomatoes , mint, cucumber and avocado. Or arrange on a platter . top with cheese and/or dressing on the side