Tostones (Twice Fried Plantains)

Let’s go to South America!

bearfamilystrong.com | tostones

When it comes to international travel, my tastes run more towards Eastern Europe than anywhere else. I studied several languages in high school and college, to include Russian, and I spent the first two years of my overseas career living in he gorgeous utopic country of Slovenia. Needless to say, the Balkans are near and dear to my heart. I’ve done extensive travel throughout Europe and I’ve seen my share of the Middle East, but interestingly enough the one language I’ve never studied is Spanish, nor have I traveled to any Latin American countries. I’ve recently decided that I need to remedy this, for one reason alone: the food.

bearfamilystrong.com | tostones

Oh, the food. Cuban sandwiches. Plantanos. Tostones. Mofongo. With the exception of the cuban sandwich I’d never before heard of any of these exotic dishes until recently, when I was introduced to a friend of my husband who hails from Puerto Rico. Just listening to him talk about the food makes my mouth water! It also made me want to try some of these dishes he was talking about, particularly the ones that involved plantains.

I can’t remember the first time I ever tried plantains, but boy do I love them! I shared a recipe for sweet fried plantains very early on, as you can tell my the horrible photography in that post. Plantains can be sweet or savory, depending on the ripeness of the plantain and how they are prepared. And they are ridiculously cheap – the grocery store where I do the majority of my shopping sells them for 2/$1.00, and ALDI sells them for .35 each! Major win.

bearfamilystrong.com | tostones

Having already tried my hand at sweet fried plantains and savory fried plantains, I decided to try my hand at Tostones. According to the all-knowing Wikipedia, the word comes from the spanish verb tostar, which means “to toast”. Literally, they are plantain slices that are fried once, smashed thin, and then fried again.  Kevin and I both tried our hand at smashing the plantains – apparently there is a special tool called a tostonera, which is used to smash the plantains thin, but we just used the bottom side of a regular old plate and it worked just fine – and we found out that while my plantains tended to end up on the thicker side, Kevin mashed his a lot thinner, so they turned out crispier and more like chips. Interestingly enough, once they were fried up we found out each of us liked the other’s way better!

bearfamilystrong.com | tostones

These make a great snack just eaten like chips, but they taste even better when topped with pork carnitas, green salsa, and some avocado pieces. Yum.

TOSTONES (Twice Fried Plantains)

serves: 2

prep time: 10 min

cook time: 20 min

WHAT YOU’LL NEED:

2-3 unripe (green) plantains, peeled and cut into one inch pieces

olive oil

salt

small bowl of tepid salt water

WHAT YOU’LL DO:

Heat a couple of tablespoons of olive oil in a deep skillet. You don’t want to completely cover the plantains in oil, you just want a thin layer on the pan. Once the oil is hot, fry the plantain pieces for a few minutes, making sure each side is nicely browned. Set aside on paper towels to dry, but don’t turn off your pan of oil. Using the bottom of a plate or other flat, sturdy object, smash the plantain with decent force – you want a thin plantain slice. NOTE: I would recommend using a metal flipper to peel the plantain from the plate; otherwise it might fall apart. Dip the plantain into the bowl of water and set on paper towel to dry slightly. (This keeps the plantains crispy, and maintains their color during frying.) Then re-fry the plantains in your hot oil for about two minutes on each side. Blot the tostones on another paper towel, sprinkle liberally with salt, and serve immediately.

bearfamilystrong.com | tostones

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Grilled Pork Tenderloin with Rainbow Slaw

Can you believe Valentines Day is this weekend?

bearfamilystrong.com | grilled pork tenderloin with rainbow slaw

What’s that, you say? You just started a Whole30 and now you have nothing to make for Valentines Day? Well, you’ve come to the right place!

It’s true, navigating holidays and special occasions is hard when you’re on a Whole30. But have no fear! You can still serve your significant other a delicious (and impressive) dinner this weekend, even without the wine and chocolate.

bearfamilystrong.com | grilled pork tenderloin with rainbow slaw1

Pork tenderloin is one of my favorite entrees to make when we’re having company. It’s elegant, impressive, and incredibly easy to make. Not to mention the fact that there are about a million seasoning options, and it pairs well with a plethora of side items. Try it marinated in olive oil and fresh chopped herbs. Love it up with a spicy dry rub. Serve it up alongside a plate of cauliflower rice pilaf and some mango salsa for a light and easy springtime meal. Try it with roasted butternut squash and brussels sprouts for a hearty winter dish. For classic comfort food, try a side of whipped potatoes and some sauteed green beans.

For this particular dish we kept it simple: grilled pork tenderloin with rainbow slaw!

bearfamilystrong.com | grilled pork tenderloin with rainbow slaw2

I don’t know what it is about pork and coleslaw, but I can’t get enough of it. I think it started with loading up a pulled pork barbecue sandwich with gobs of sweet, creamy coleslaw – I die. So when I was looking for something to pair with our pork tenderloin the other night and spied a jar of homemade mayonnaise and a bag of shredded “rainbow salad” (broccoli, cauliflower, carrots, and red cabbage – thank you, Wegmans!), it was game on.

There’s another reason I really love the idea of serving this for Valentines Day. What tends to happen to me every year, without fail, is that the Husband and I will splurge on a super expensive meal at a super expensive restaurant, complete with a super expensive bottle of wine and some decadent dessert. And every year, without fail, I go to bed with an upset stomach, grumbling about how much food I ate. Well, every year except the one where the Husband had to work and I showed up with homemade pizza as a surprise. Anyway. This meal won’t do that. Win!

bearfamilystrong.com | grilled pork tenderloin with rainbow slaw3

Still wondering how you’re going to survive without wine and dessert? How about a nice chilled glass of sparkling water? And instead of indulging in something chocolate and heavy, if you must have dessert, why not a small bowl of berries with coconut cream?

Trust me, you’ll feel so much better.

Grilled Pork Tenderloin with Rainbow Slaw

serves: four (with leftovers)

active time: 30 min

inactive time: 1 hour

total time: 1 hour 30 minutes

Ingredients:

for the pork:

2 pork tenderloins

olive oil

1/2 tbsp chili powder

1/2 tbsp cumin

1 tsp garlic salt

1 tsp onion owder

1 tsp smoked paptrika

1 tsp black pepper

for the slaw:

1 bag pre-made slaw mix (I used this)

1/2 to 3/4 cup homemade mayo (use more or less depending on preference)

1 small handful golden raisins

1 small handful chopped walnuts

1 tbsp Trader Joe’s 21 seasoning salute

1/4 cup chopped celery

Instructions:

Let your pork tenderloins come to room temperature, rinse, and pat dry. While your pork is sitting, combine the spices and set aside. Coat the pork with a healthy layer of olive oil and cover the pork with the rub. Sear the pork over direct heat for about 2 minutes on each side, then continue to cook on indirect heat for about 20 minutes, until pork reaches an internal temperature of 145. Rest about five minutes before slicing.

While your pork is cooking, combine all slaw ingredients and stir well to combine. This slaw tastes even better if made ahead and let to sit about 2 hours to really let the flavor sink in.

bearfamilystrong.com | grilled pork tenderloin with rainbow slaw4

Need some other ideas for your Whole30 Valentines Day Dinner? Try one of these!

Paleo Paella

bearfamilystrong.com | paleo paella

Chili Lime Pork Tenderloin with Mango Salsa and Toasted Almond Cauliflower Rice

bearfamilystrong.com | chili lime pork tenderloin

Lemon Rosemary Salmon with Roasted Asparagus

bearfamilystrong.com | lemon rosemary salmon with roasted asparagus

Crab Cakes

bearfamilystrong.com | crab cakes

Crispy Chicken Thighs with Collard Greens and Root Vegetables

bearfamilystrong.com | crispy chicken thighs with collard greens and root vegetables

Pan Fried Indian Spiced Okra

Okra is one of those vegetables that gets a bad reputation. When someone says “okra”, I believe 95% of the population immediately thinks “slimy”. It’s kind of like peanut butter and jelly – people think okra and slimy. Including me, until I actually tasted it for the first time.

bearfamilystrong.com | indian spiced okra

I’m not going to lie; there was much trepidation before I took my first bite. We were having dinner with the couple who leads our Bible Study and the theme for dinner was Indian – which I love. We’ll call the couple John and Mary for simplicity. John and Mary have a garden, and they also made okra with dinner – heavily spiced and cooked in a wok. I watched as John added all the spices, tossed the okra in the pan, and then started cooking…and I couldn’t help but notice that there was a lot of slime. However, once it was all said and done, John blotted most of the excess liquid from the wok and I have to say – from that first bite? I loved it. It was perfectly spiced and not at all slimy and at that moment I knew I wanted to try to make my own okra.

bearfamilystrong.com | indian spiced okra

The funny thing is – John is a lot like my husband, in that when we texted him to get his recipe the response was something like, “Oh, I don’t know – I threw in these different spices and just sort of cooked it.” Yep, just like my husband. He did however give us a list of the primary spices he used, and so I just started with that and came up with my own version of this delicious vegetables.

After a quick google search I learned that the key to making okra not slimy is to make sure your oil is extremely hot, so that when you add the spice coated okra to the pan the oil essentially flash fries the seasoning onto the pieces – somewhat like fried okra, except a lighter and healthier option. Also, you want to make sure you keep moving the pan around – you want to sauté the okra until it’s nice and brown, but if you leave it sitting in the oil too long it will get slimy and stay wet. (If you do end up with slightly slimy okra, don’t fear! Just take a clean paper towel and blot off the excess oil.)

Not surprisingly, okra went from being one of the vegetables I never thought about to one I now cook on a regular basis.

TO MAKE:

*NOTE: all measurements for the spices are suggested; this recipe is largely “to taste” and will vary based on your personal preferences and spice tolerance.

1 lb okra, chopped into half inch coins

1 Tbsp Garam masala

1 Tbsp Moroccan seasoning

1 Tbsp Cumin

1 tsp Salt

1 tsp Black Pepper

1 tsp Chili powder

1-2 tsp Turmeric

Rinse and chop your okra into small, half inch coins. In a small bowl, combine your spices – you’ll want enough of a mix to coat the okra evenly. Heat a thin layer of olive oil in a pan until hot. Toss the okra into the hot oil and sauté, keeping your pan moving, for about five minutes until okra turns brown and crisp. Serve!

bearfamilystrong.com | indian spiced okra