GUINEOS EN ESCABECHE (GREEN BANANA SALAD)
I found this recipe as a comment on a blog that was describing how to ripen green bananas. Sometimes they are just TOO green so I plan on trying this soon. The poster went by "Kat" But then I noticed she had THREE cups of oil so I looked this up online (my Spanish skills came in handy!) and adjusted it a little. yield and time is approximate
Provided by Chef Tweaker
Categories Tropical Fruits
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cut the banana with a knife by cutting off the ends of the bananas and making a cut alond the outside curves of the banana skins, but DO NOT remove the skins.
- Place the bananas in boiling water and add 1 to 2 tablespoons of salt and 2 teaspoons of oil to make them peel easier. Boil the bananas for approximately 20 minutes on medium-low heat. If you boil them too long they will come apart.
- While the bananas cook, make the Escabeche sauce by placing all the rest of the ingredients into a pot. Stir them well and place on medium heat until the mixture gets hot. Then reduce the heat to low and cook for approximately 1 hour. (Other recipes said to cook only until the onions got soft.) Remove from heat and set aside to cool to room temperature.
- The banana is done when you lightly stab it with a toothpick and it is tender but firm. Peel off the skins and cut the bananas in 1 inch size rounds and put them in a glass or "Tupperware" bowl. Add the sauce to the bananas. Stir and mix well. Cover them and let them cool off. After they cool off place them in the refrigerator for 2 hrs or longer -- the longer the better. Serve and eat.
JOY'S GREEN BANANA SALAD
A recipe from my kitchen when I was in Puerto Rico made with green bananas, sweet onion and bacon in a vinegar dressing. I have served it to my North American friends and they love it as well. It is great to serve instead of the same ol' potato salad. Dare to try something new?
Provided by Joy
Categories Salad Vegetable Salad Recipes
Time 50m
Yield 6
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil. Cut the ends off of the bananas, and make a slit lengthwise down the peel. Cook bananas in boiling water until tender (similar to a potato). Drain, cool, and remove peels. Cut into small chunks and place in a serving bowl. Drizzle 1 tablespoon of olive oil over the pieces, and stir to coat.
- Meanwhile, heat the remaining tablespoon of oil in a skillet over medium-high heat. Add shrimp and crab, and fry until cooked through, about 5 minutes. Set aside to cool.
- Add onions, green pepper and seafood to the bananas in the bowl. In a separate bowl, whisk together the red wine vinegar, sugar and bacon pieces. Pour this mixture over the bananas, and toss lightly to coat. Season with salt and pepper. Garnish with slices of hard-cooked egg if desired.
Nutrition Facts : Calories 216.5 calories, Carbohydrate 31.1 g, Cholesterol 80.6 mg, Fat 6.5 g, Fiber 0.6 g, Protein 11 g, SaturatedFat 1 g, Sodium 135.5 mg, Sugar 2 g
GREEN BANANA SALAD
Sometimes that's all you can find at the local supermarket. Don't get frustrated, try this instead.
Provided by Julie Bs Hive
Categories Salad Dressings
Time 15m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Heat bananas, the 2 cups of water and salt to boiling; reduce heat. Cover and simmer until bananas are tender, about 5 minutes. Drain and cool.
- Cut bananas crosswise into 1/2" slices. Toss bananas and remaining ingredients with Vinaigrette Dressing.
SAMOAN GREEN BANANA
This is a side dish most Polynesians love to eat with their main dish. Here in America, it's made with green bananas. Serve with Samoan palusami, teriyaki chicken, or steak. Enjoy!
Provided by Goddess
Categories 100+ Everyday Cooking Recipes Vegan Side Dishes
Time 45m
Yield 6
Number Of Ingredients 3
Steps:
- Combine the coconut milk and onion in a bowl; set aside.
- Bring a large pot of water to a boil over medium heat. Boil the bananas in their skin for 30 to 40 minutes; drain. Run the bananas under cold water until they are cool enough to handle. Remove the bananas whole from their skins.
- Heat a large saucepan over medium-high heat. Place the bananas in the pan. Pour the coconut milk mixture over the bananas. Cook until the coconut milk is foamy. Allow to cool 5 minutes before serving.
Nutrition Facts : Calories 489.2 calories, Carbohydrate 33.1 g, Fat 41.7 g, Fiber 2.6 g, Protein 5.3 g, SaturatedFat 36.3 g, Sodium 26 mg, Sugar 1.1 g
BANANA SALAD
A nice fruit salad for potlucks or outdoor events - my grandmother always made it on the Fourth of July. Bananas, pineapple, and cream cheese in a tangy homemade sauce. Salad can be refrigerated or served immediately.
Provided by CLR
Categories Salad Fruit Salad Recipes
Time 30m
Yield 12
Number Of Ingredients 8
Steps:
- Combine pineapple juice, sugar, lemon juice, and cornstarch in a saucepan over medium heat; cook and stir until sugar dissolves and sauce is smooth, about 5 minutes.
- Stir about 1 tablespoon sauce into the bowl with the egg until egg is slightly warmed. Slowly pour egg mixture into sauce, whisking until sauce is smooth and thickened. Remove saucepan from heat and freeze sauce, stirring occasionally, until completely chilled, about 15 minutes.
- Mix bananas, cream cheese, and pineapple together in a bowl. Add sauce and mix until evenly coated.
Nutrition Facts : Calories 182.9 calories, Carbohydrate 29.3 g, Cholesterol 36 mg, Fat 7.2 g, Fiber 2 g, Protein 2.8 g, SaturatedFat 4.3 g, Sodium 62.2 mg, Sugar 20.5 g
POTATO AND GREEN BANANA SALAD
This is a very different type of potato salad. I've only made it once (years ago) but it IS quite good. You MUST use green, underripe bananas. Perhaps even plantains would do? Prep/cook time does not include chilling time.
Provided by Parsley
Categories Potato
Time 30m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Cook potato cubes in boiling, salted water until firm-tender, about 8 to 10 minutes.
- Add sliced bananas to the potato pot during the last minute of cooking. Drain and rinse with cold water
- In a large serving bowl, combine the bananas and potatoes with sliced onions, and olives.
- In a small bowl, whisk together the oil, vinegar, mustard, sugar, salt and pepper. Pour this dressing over the salad.
- Cover and refrigerate at least 2 hours before serving.
Nutrition Facts : Calories 413.1, Fat 18.9, SaturatedFat 2.7, Sodium 699.3, Carbohydrate 61, Fiber 6.8, Sugar 18.8, Protein 4.4
BANANA SALAD
This is posted in response to a request from another member. I suspect that the peanuts could be optional.
Provided by Mysterygirl
Categories Dessert
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In top of a double boiler mix except bananas and peanuts.
- Mix well and cook until thick.
- Cool.
- Alternate layers of bananas, dressing and peanuts.
GREEN BANANA SALAD
Make and share this Green Banana Salad recipe from Food.com.
Provided by beachy9211
Categories Refrigerator
Time 7h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- For the dressing: add fat-free dressing to the reserved tomato juice to make one-tablespoon per serving. Heat water in skillet; sprinkle in a little salt; reduce heat and add the bananas; simmer about 2 minutes per side. Drain and cool (with cold tap water on gentle spray). Spray with a little fresh lemon juice and set aside to air-dray. While drying, chop and slice. Assemble the salad. Add up to 1/2 cup of thinned dressing. Cut bananas into 1/2-inch slices and incorporate into salad. Then add the finely shredded carrot and toss. Chill for 1 to 3 hrs and serve with seeds or wheat-germ and/or a whole wheat dinner roll with added grains and seeds. *TIP: Instead of frying the bananas or plantains, this recipe boils them. If boiled too long or vigorously, the bananas brown and distintegrate. It happens fast. *PANTRY: Plaintains may be used. We use a (nearly) fat-free Southwest style (tomato and red bell pepper) vinaigrettes bottled by Brianna. *LINK: Fat-Free Italian Salad dressing. *VARIATION: Asian soy ginger salad dressing thinned with with selzer or ginger ale or fresh orange juice. * Heat it up with a drop of hot sauce or a little minced fresh jalapeno.
Nutrition Facts : Calories 217.3, Fat 8, SaturatedFat 1.2, Sodium 45.1, Carbohydrate 38.6, Fiber 8.3, Sugar 18.6, Protein 3.4
GREEN BANANA FRIES
I learned about this when I was in Kenya. I've never tasted better fries nor more nutritious fries. Potatoes aren't that common in Kenya but bananas and roots are. They taste as good as any fast food French fries and are healthier. Green bananas are the healthiest because they have all their vitamins where ripe ones lose most of them because they're too ripe. Green bananas do not have a strong banana flavor at all. It's very deceptive and very healthy. I couldn't stop eating them.
Provided by Victoria M.H.
Categories Side Dish Fries Recipes Veggie Fries Recipes
Time 40m
Yield 6
Number Of Ingredients 3
Steps:
- Peel the bananas using a knife, as they are not ripe and will not peel like a yellow banana. Slice into long thin wedges or strings to make fries.
- Heat the oil in a heavy deep skillet over medium-high heat. If you have a deep-fryer, heat the oil to 375 degrees F (190 degrees C). Place the banana fries into the hot oil, and fry until golden brown, 5 to 7 minutes. Remove from the oil, and drain on paper towels. Pat off the excess oil, and season with salt. Serve immediately.
Nutrition Facts : Calories 213.8 calories, Carbohydrate 21.1 g, Fat 15.3 g, Protein 0.9 g, SaturatedFat 1.9 g, Sodium 25.8 mg
BANANA-NUT GREEN SALAD
Ripe sliced bananas and crunchy ginger-roasted walnuts create a yummy combo in this fresh tossed salad. Swap in Gorgonzola cheese for extra flavor. -Betty Jean Nichols, Eugene, Oregon
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 10 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 300°. In a bowl, combine the oil, soy sauce, salt, ginger and onion powder. Add walnuts; toss to coat. Transfer to an ungreased baking sheet. Bake until nuts are lightly browned and evenly coated, 18-20 minutes, stirring every 5 minutes. Set aside., In a small bowl, whisk the dressing ingredients. In a large bowl, combine the lettuce and bananas. Drizzle with dressing; toss to coat. Sprinkle with cheese and toasted walnuts. Serve immediately.
Nutrition Facts : Calories 219 calories, Fat 16g fat (3g saturated fat), Cholesterol 7mg cholesterol, Sodium 340mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 3g fiber), Protein 5g protein.
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