I think I figured out what my (blogging) problem is: I’ve been making really simple things and I haven’t felt like I should put them up. Sometimes I get caught up in the idea that ‘good’ cooking is and I focus on things with a lot of ingredients or steps or that sounds impressive. That doesn’t always end up in good food though. I can’t count the number of times that my husband has complimented a dinner that I’ve thrown together in 20 minutes more than a dinner I’ve spent on preparing? [Note to husband: this is not your fault, I blame the internet. Hi, internet!]
This is a conclusion I reached while eating the plantains I made on Monday night. They were just so good: slightly sweet, slightly spicy, with a bit of salt to balance it out. As you can, I’m still obsessed with cumin and cinnamon. Either way, this dish is great, it’s quick and easy, perfect for a weeknight dinner. We had this with jerk shrimp and broccoli.
2 yellow plantains, with a large amount of black spots and just starting to soften
1/4 teaspoon cumin
1/4 teaspoon garlic powder
scant 1/4 teaspoon cinnamon
1/8 teaspoon ground ginger
1 tablespoon butter, melted
salt to taste
Preheat oven to 350. Slice plantains about 1/3″ thick. Combine the butter with the spices, and then toss with the sliced plantains. Spray a 9 x 13 baking pan and bake the plantains for 30 – 35 minutes, slipping once. The plantains should be caramelized on both sides. Serve immediately.