Tostones (or Patacones)

TOSTONES

2-3 large, ripe plantains
Oil, for frying
Salt

Peel the plantains by using a knife to cut a slit in the side and working peel off using a spoon.  If you haven't used plantains before, they don't peel as easily as bananas so don't worry if it takes a little effort to get the peel off.  Slice into 3/4-inch disks on a slight angle.

Pour enough oil into a large saucepan to cover the bottom of the pan and heat over medium-high heat until oil begins to shimmer.  Once the oil is ready, use tongs to set the plantain slices into the oil and lightly fry on both sides, turning when each side becomes golden.  Don't overcook them here because they will be fried for a second time.  Once the plantains are golden on both sides, remove to a plate and smash them, one at a time using the flat bottom of a glass or another plate.  If you cut the plantains too thick to begin with, they might just crumble, but if done right, they should just smoosh and flatten out a bit.

Check the temperature of your oil - you might want to turn it to low while smashing the plaintains and then bring it back up to medium-high before frying again.  Return the smashed plantains to the hot oil and fry them for a second time, turning once each side turns a darker golden color.

Remove from oil and set on paper towels.  Sprinkle with salt (I prefer the flaky kind for these).  Serve immediately with guacamole for dipping or use in place of tortillas or tortilla chips with carnitas, pico de gallo, and guac.

Sauteed Mushrooms, Onions, Green Beans, and Broccoli

This side dish comes together super fast and is super delicious with red meat especially (because steak and mushrooms equal amazing).  I tend to buy mushrooms on impulse because they sound good with no additional plan for what to do with them and this is what I concocted when I was looking for a different way to serve vegetables that was Whole30 compliant.  When I do Whole30, I prefer to eat in a way that if guests were over they would have no idea that the entire meal was dairy, gluten, sugar, soy, and legume free because the flavors, mouthfeel, and satisfaction-level of the dishes carry the day and this method of serving vegetables is on point because they are so far from bland, plain steamed veggies or a boring salad.

You can change up what you put in this and substitute asparagus, bok choy, or bell peppers if that is what you have on hand and you are trying to clean out your vegetable drawer in your refrigerator.  I was happy to have a little bowl of leftovers in the fridge the next morning because I just chopped the sauteed vegetables up a little more then scrambled them up with a couple of eggs and had a deliciously savory and sublimely easy breakfast (that was also Whole30 compliant).

SAUTEED MUSHROOMS, ONIONS, GREEN BEANS, AND BROCCOLI

1 tablespoon olive oil
1 onion, chopped into bite-size pieces
1 clove garlic, minced
2 cups mushrooms, sliced (I like the baby bellas but you could use whatever mushrooms are on hand)
1 cup green beans, cut into bite-size pieces
1 cup broccoli, cut into bite-size pieces
Salt, to taste

In a large pan, heat oil over medium heat, then add onion and saute for 5-7 minutes, or until onion softens.  Add garlic and cook 30 seconds, until fragrant.

Add remaining vegetables and season with salt, to taste.  Cook, stirring occasionally to ensure that the vegetables are all cooking evenly and not burning, until the mushrooms release their liquid and the beans and broccoli are bright green and tender-crisp.  Serve immediately.

Baked Macaroni & Cheese

It seems like there are 3 camp when it comes to mac & cheese.  Those who just want it out of the box (Kraft Mac & Cheese), those who prefer the ultra-creamy stovetop variety, and those who like the baked kind with extra cheese and/or breadcrumbs sprinkled over the top.  I fall into the third category and this recipe is a good jumping off point for that kind of macaroni and cheese.  I'm still searching for my perfect, ultimate recipe but I think it looks a lot like this, just maybe with different combination of cheeses.  Next time I make it I might replace the gruyere with something else like Monterey Jack or Emmentaler or ... I don't know.  Something.  When it comes to cheese, I have got a lot to learn.  I liked the thyme in the original recipe and kept it here but might omit that next time too and see if my girls like it better - while I loved the flavor it added, I think it made it a little less kid-friendly.

 

Baked Macaroni & Cheese

 

1 lb. macaroni pasta

3 tablespoons butter

3 tablespoons flour

4 cups whole milk

½ cup heavy whipping cream

3oz cream cheese

1 cup grated gruyere cheese

1 cup grated white cheddar

1 cup medium or sharp cheddar

1 tablespoon chopped fresh thyme

1 tablespoon Dijon mustard

1 teaspoon onion powder

Dash of ground nutmeg

Dash of cayenne pepper

Salt and pepper to taste

4-5 pieces of good white bread, slightly stale (I just leave it out on the stovetop for a few hours)

3 tablespoons butter, melted

 

Cook macaroni in salted water till al dente drain and cool. For cheese sauce, melt butter in large sauce pot add flour mix and cook for 3 minutes on low heat to make blonde roux. Slowly add cold half and half whisking in between additions to prevent lumps. Cook sauce for 5 minutes, add heavy cream, cream cheese, smoked cheddar, Dijon mustard, fresh thyme, onion powder, nutmeg, cayenne pepper, season with salt and pepper. Mix gruyere and 1 cup of white cheddar with cold pasta add cheese sauce mix well. In a food processor or blender, pulse bread into crumbs.  Pour butter over bread crumbs while pulsing, just to combine. Pour macaroni and cheese sauce into greased baking dish top with rest of white cheddar and the bread crumb mixture. Bake at 375 degrees for 30 minutes let stand 10 minutes before serving.

 

Adapted from a recipe found on The Vintage Mixer.