Plantain Cookies Food

SHEET PAN MOJO CHICKEN AND PLANTAINS

Steps:

• Combine the orange juice, lime juice, smashed garlic, jalapeno, 1/2 teaspoon salt and a few grinds of pepper in a blender. Puree until combined, then let sit 5 minutes. Turn the blender back on and slowly pour in 1/2 cup olive oil. Remove 1/4 cup of the mixture and set aside for the marinade. Add the mint and parsley to the remaining mixture in the blender and puree again until smooth; season with salt and pepper. Transfer the sauce to a bowl; cover and refrigerate.
• Season the chicken thighs generously with salt and pepper. Place in a large bowl and add the reserved 1/4 cup marinade, the minced garlic, cumin and oregano. Rub all over the chicken until evenly coated. Cover and refrigerate 1 to 4 hours.
• Preheat the oven to 450˚ F. Let the chicken come to room temperature while the oven preheats. Toss the plantains and red onion on a rimmed baking sheet with the remaining 2 tablespoons olive oil; season with salt and pepper. Spread out on the baking sheet. Nestle the chicken, skin-side up, and orange slices among the plantains and onion.
• Roast until the plantains are tender when pierced with a knife, about 20 minutes. Remove the plantains to a cutting board and stand them up on a cut side. Flatten the plantains with the bottom of a measuring cup or ramekin, then return to the baking sheet, setting them flat in the pan juices.
• Return the pan to the oven and roast until the chicken is browned, crisp and cooked through, 20 to 25 more minutes. Sprinkle with chopped mint and parsley; serve with the sauce.

PLANTAIN COOKIES

Steps:

• Preheat your oven to 350 degrees F.
• (175 degrees C.) Place the spelt, or whole wheat flour, and the quick rolled oats (oatmeal) in a bowl and mix together.
• Add the cinnamon, allspice, nutmeg, and cloves and mix well.
• Add the coconut and 2 cups of the raisins and mix well to ensure that the raisins are not sticking together, and that they are thoroughly coated with the flour mixture.
• Place the apple juice, peeled plantains, and the remaining cup of raisins in the container of a high speed blender.
• Cover and run at high speed until all the ingredients are thoroughly blended and smooth.
• Add the plantain-raisin mixture (liquid) to the flour mixture (dry) and mix thoroughly with a stiff spatula or spoon.
• After adding all the blended, liquid ingredients, if the cookie dough is too stiff you may add a little more apple juice.
• A thinner dough will make a flatter cookie.
• A stiff dough will make irregular, thick cookies like the ones shown in the photo.
• (To test for dough stiffness, we stick a soup spoon upright into the dough. If the dough is stiff enough, the spoon will remain upright.) On a non-stick or lightly oiled baking sheet, place the cookie dough in 24 equal sized"mounds.
• "Smooth and shape each cookie with a spoon or spatula, as desired.
• Place the pecan halves on the top of each cookie and press lightly into the dough.
• Place the baking sheet in the preheated oven and bake at 350 degrees F.
• for 20-25 minutes.
• Various ovens bake differently, so we suggest that you begin checking the cookies after 15-20 minutes of baking.
• The cookies should be firm, but still soft enough to be a little"springy.
• "Be careful not to over-bake.
• When the plantain coconut raisin oatmeal spice cookies are baked, remove from the oven, cool, and enjoy.

SAUTEED PLANTAINS

Steps:

• In a large skillet, heat butter and oil over medium-low heat until butter melts, add plantains and saute until golden brown, and a fork goes through the flesh easily, 10 to 12 minutes. Turn occasionally to brown all sides.

OVEN BAKED SWEET PLANTAINS

Steps:

• Preheat oven to 450°F.
• Coat a nonstick cookie sheet with cooking spray.
• Cut the ends off of the plantains and peel.
• Cut each plantain on the diagonal into 1/2 inch slices.
• Arrange in single layer and coat tops with cooking spray.
• Bake, turning occasionally, for 10-15 minutes, until plantains are golden brown and very tender.