Fried Plantains

Time: 15 minutes
Servings: 4

* 2 ripe plantains
* 1/2 cup of oil
* salt (optional)


1. Peel the plantains & cut diagonally in 1/4- inch thick slices.

2. Deep fry the plantains until golden brown. Sprinkle a little salt for flavor. Serve immediately.

Arroz con Maiz

A recipe from the Dominican Republic.

Time: 35 Mins
Servings: 8

* 4 cups rice
* 1/2 cup of sweet corn
* 1 cube bullion of vegetable stock
* 1/2 cup of pineapple cut into small cubes
* 5 cups water of boiling water
* 5 spoons of oil
* Salt

1. Heat 3 tablespoons of oil. Add the corn, vegetable stock cube & pineapple. Stir until the cube has dissolved. Add the rice & mix well. When everything is well mixed add the boiling water. Salt to taste.

2. Stir regularly to avoid excessive sticking. When all the water has evaporated, cover with a tight fitting lid & simmer on very low heat. Wait 15 minutes & uncover. Stir, add the remaining oil & cover again. Wait another 5 minutes. Try the rice, it should be firm but tender inside.

3. If necessary, cover and leave another 5 minutes on very low heat.

Super-easy Peach Crisp

Servings: 3-4
Time: 20 min

*2 cans (15.25 oz each) sliced peaches, drained
*2 packages (1.6 oz each) cinnamon instant oatmeal, uncooked
*1/3 cup flour
*1/2 cup chopped walnuts
*1/3 cup butter, melted

1. Preheat oven to 425 degrees. Put peaches into a lightly buttered 2-quart baking dish.
2. In a separate bowl, mix oatmeal, flour, & nuts. Stir in butter. Sprinkle mixture over the peaches.
3. Bake for 15 min or until golden brown.

Note: Good with ice cream!

Pear with Vanilla Almond Dip

Prep time: less than 5 min!
Servings: 1

*1/8 tsp almond extract
*1/4 cup low-fat vanilla yogurt
*dash of nutmeg
*pear, sliced

1. Stir the almond extract & the nutmeg into the yogurt.
2. Serve with the sliced pear.


Note: This is unbelievably delicious. I can't explain it.

Avgolemono

This is a quick version of a Greek classic.

Prep Time: 10 min!
Servings: 6

* 7 1/2 cups chicken or vegetable stock
* 1 cup orzo pasta
* 3 eggs
* juice of 1 lemon
* 1 tbsp cold water
* salt & black pepper

1. Put the stock into a large pan & bring to a boil.
2. Add the orzo and cook for 5 minutes.
3. Beat the eggs until frothy, then add the lemon juice & the tablespoon of cold water. Slowly stir in a ladelful of the hot stock, then add one or two more.
4. Take the pan of stock off the heat. Slowly add the egg mixture to the pan. DO NOT LET THE SOUP BOIL ONCE THE EGGS HAVE BEEN ADDED OR IT WILL CURDLE.
5. Season with salt & pepper.

Recipe from: Thirty Minute Cooking by Jenni Fleetwood

Tip: Be sure you use good quality stock. The stock will make or break this recipe.

Chilled Strawberry Soup

Prep Time: 15 min!
Servings: 8

* 1 peach, peeled & sliced
* 1 nectarine, peeled & sliced
* 2 cups strawberries, sliced
* 2 (8 oz) cartons strawberry yogurt
* 1 tbsp sugar
* 2 tbsp lemon juice
* fresh mint leaves

1. Put peach, nectarine, strawberry slices, yogurt, sugar, and lemon juice in blender. Process until smooth.

2. Cover and refrigerate. Spoon into soup bowls and garnish with mint.

Nutrition Analysis: 93 calories/serving.

Note: to make this recipe vegan, use soy yogurt!

Recipe from Try-Foods Intl., Inc.