Tuesday, April 17, 2012

Day 15 - Jn

It's another food prep day. LT stayed over so we got started earlier. We found coconut aminos and coconut vinegar and the coconut milk that's been out for 3 weeks at the other store and gluten free Matzo at the Wegman's by my house. Super score. We didn't make eggs this time but we did make breakfast and Kale chips and fish and plantain chips and we got stuff ready for a stew today. We need to get shopping lists ready ahead of time not the day of and we could probably move through the store a little faster if our list were better organized. This week helped but I got really easily distracted.

Work put-on planned
Breakfast: last of nasty eggs, grapes, 50/50 OJ
Snack: half an Orange
Lunch: The LT's left over chicken Apple sweet potato skillet, 50/50 grapefruit juice
Snack: Strawberries, Kale chips
Dinner: Fish and chips! tilapia with lemon and Italian seasoning, plantain chips, 50/50 grapefruit juice, broccoli

Rough Recipe: Kale Chips
Remove stems from 1lb bag of kale. Toss kale (in 2 batches) with olive oil, salt and pepper. Lay in single layer on baking sheets. Bake at 325 for 10-15 minutes or until crispy, stirring every 5 minutes.

Rough Recipe: Plantain Chips
Use green plantains for savory chips and yellow plantains for sweet chips. Peel plantains and cut in to quarter inch (ish) slices. Heat oil in a skillet and when hot add plantains. Turn once. You want the color to change ever so slightly but  before they start browning remove and place on paper towels to cool slightly. Use the bottom of a glass or mug to smash/flatten the plantains. If you make them too thin they will fall apart. As LT said "This is not a contest to see who can flatten them the most." Fry them again, flipping them once. Remove to paper towels to cool and soak up the oil. Add salt (and whatever...garlic would be nice) to the savory plantains and cinnamon to the sweet ones.

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