Chez Bananas Rasta Salad Food

ITAL STEW

Steps:

• Pour the water and coconut milk into a large saucepan and bring to the boil.
• Once the liquid has reached boiling point reduce the heat to medium then add the scallion, tomato, thyme, coriander/cilantro, onion, garlic. pimento berries and bay leaves.
• Simmer for 5 minutes
• Add the sweet potato, dasheen, carrots along with 1 cup of pumpkin and 1 plantain while stirring the saucepan
• Add the spices - turmeric, black pepper, pink salt (if you are using it) and stir once more.
• Bring the saucepan to a final rolling boil before reducing the flame to medium/low.
• Toss a scotch bonnet into the saucepan (prick it if you want heat)
• Cover the saucepan and simmer for 25 minutes. After this time you will notice the stew thicken from the vegetables breaking down
• Fold in the remaining plantain, pumpkin and cho cho so they cook evenly.
• Cover the saucepan with a lid again and cook the vegetables for 15 minutes until soft
• Remove the thyme stems, scotch bonnet, pimento berries, scallion and bay leaves before serving

JERK CHICKEN RASTA PASTA

Steps:

• Cook the pasta according to the package directions; drain and rinse with cold water, then set aside.
• Meanwhile, sprinkle the chicken with 2 teaspoons jerk seasoning.
• Heat a grill pan over medium-high heat. Coat the grill pan with 1 tablespoon oil. Add the chicken and cook on one side until browned, about 5 minutes. Turn the chicken over and sprinkle with the brown sugar. Cook until the chicken registers 165 degrees F when a thermometer is inserted in the thickest portion, 6 to 8 minutes more. Remove the chicken from the pan, and let rest 10 minutes before slicing into thin strips.
• Add the bell peppers to the grill pan. Cook until tender, 4 to 5 minutes. Remove the peppers from the pan and set aside.
• Melt the butter and remaining tablespoon vegetable oil in a large skillet. Add the garlic and cook until fragrant and tender. Add the sauce powder and flour and whisk until incorporated. Reduce the heat, then slowly whisk in the half-and-half. Simmer until the mixture begins to thicken, 3 to 4 minutes. Remove from the heat, then stir in the Parmesan and remaining teaspoon jerk seasoning.
• Add the pasta, chicken and peppers to the sauce and toss until combined. Divide the pasta among serving bowls and garnish with green onions and extra Parmesan.

BLACK-EYED PEAS AND TOMATOES WITH SAUTEED PLANTAINS(OR BANANAS)

Steps:

• Heat oil in a large high-sided skillet over medium heat.
• Add onion and cook about 10 minutes or until golden and tender, stirring frequently.
• Stir in garlic, ginger and cayenne and cook for 1 minute, stirring constantly. Add tomatoes and peas and bring to a simmer. Cook 15 minutes or until peas are tender and flavors blended. Stir in salt.
• Meanwhile, melt butter in a separate skillet over medium-high heat. Reduce heat to medium, add plantains or bananas and cook about 5-8 minutes or until browned on both sides, gently flipping halfway through cooking.
• Serve alongside black-eyed peas in a shallow bowl.

BANANA LETTUCE SALAD

Steps:

• Combine chopped lettuce and sliced bananas in a large bowl.
• in another bowl combine mayo, miracle whip, milk and sugar, using whisk to get out any lumps.
• NOTE: MIXTURE WILL THICKEN UPON MIXING BUT WILL COAT NICELY.
• combine mayo mixture to lettuce mixture and toss to coat-- serve and enjoy!

MOIST BANANA BREAD WITH COCONUT OIL FROM CHEZ US

Steps:

• Preheat oven to 350.
• Line a loaf pan with parchment paper (or butter and flour it).
• In a large mixing bowl, sift the flour, baking soda, baking powder and salt. Set aside.
• In a mixing bowl, beat the coconut oil on medium speed until soft (about 3 minutes). Add the cheese and continue beating on medium for about another 3 minutes.
• Add the brown sugar and beat at medium speed until fluffy (about 5 minutes). Add the egg and bananas and mix until combined.
• Add the dry ingredients and mix on medium speed for around 3 minutes until combined
• Pour mixture into loaf pan.
• Bake 45-55 minutes. The bread should be golden brown.
• A knife or toothpick inserted in the middle will come out clean when the bread is done.

BANANA SALAD

Steps:

• In small mixing bowl mix together the mayonnaise, sugar, vinegar, milk. Mix well to dissolve sugar completely. Season with salt and pepper to taste.
• Arrange lettuce leaves (mom always used the larger iceberg type, but any will do) on salad plates.
• Peel and spear the bananas. (To spear, cut banana in half, carefully insert your finger into the center of the cut, the banana will separate into 3 sections we called spears.).
• Arrange spears on top of lettuce leaves.
• Drizzle generously with dressing over bananas and lettuce.
• Garnish with chopped spanish peanuts (if desired).
• Serve immediately or keep chilled until ready to serve.
• *Bananas may darken if prepared too early. Best if made and immediately served.

CHEZ BANANA'S RASTA SALAD

Steps:

• Mix all ingredients together
• marinate for one day.
• Serve on a bed of wild greens.
• Garnish with raisins, toasted pecans, and shredded coconut.