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Patterns
on this site may be reproduced for personal use only and not
for sale. Items made from patterns on this site may be used for
personal use only and may not be sold.
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Chili Plantains
 Simple
and tasty, as well as being a great accompaniment to Limey
Tofu.
2 ripe plantains
juice of 1/2 lime
1 Tbsp. chili powder
1 tsp. cinnamon
1 Tbsp. canola oil
- Peel and slice the plantains in 1/4" rounds.
- Toss plantains with lime juice, chili powder, and cinnamon.
- In frying pan, heat oil, then add plantains and fry for 3-5
minutes, turning frequently, until lightly browned.
- Serve immediately.
- Slightly green bananas can be used in place of plantains, but
it won't be as good.
- Although this is an excellent side dish, it also makes a fantastic
dessert with the addition of 1 Tbsp. of turbinado/raw sugar. For
a dip, mix 2 Tbsp. of peach salsa with 1/2 cup non-fat plain or
vanilla yogurt.
- As an alternate method of cooking, after step 2, spray a large
peice of aluminium foil with canola oil, then add the plantains.
Seal up foil, then heat over a low grill for 5-10 minutes. It's
an excellent addition to a barbeque or tailgate.
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