Fifty Ways to Cook Most Everything by Andrew Schloss & Ken Bookman, 1992, ISBN# 0-671-73451-2
2 large plantains
peanut oil
salt to taste
Peel the plantains by slitting the skin down the ridges of the peel. Cut off the stem end and remove peel in sections. Slice plantain in thin slices. Fry in 1-inch hot peanut oil until lightly browned, remove and blot excess oil. Season with salt.
My name is Carrie Meszaros, I’m a Naturopathic Doctor in Stratford, Ontario. I’ve been living gluten free for over 10 years and wheat free for another 5 years before that. I’m a mom, wife and stepmom. Every day I see the difference avoiding food sensitivities makes for my own health, my family’s health and for many of my patients. This site is to share recipes with people that are learning to cook for food sensitivities or just looking to try some new recipes. Enjoy!
