Mushy
Hi Everyone... I just wanted to share two healthy additions for anyone who will be venturing into mushy as I will be very soon.
Mangu -
1 plaintain (green, unripe)
1 pinch of salt
1/2 tsp of butter
1 quart of water
Cooking Instruction : Remove the ends of the plaintain and cut into halves or fourths, place plaintains into pot of boiling water w/ pinched salt and cover, once the plaintain is cooked through (it will be firm but a fork should pierce it) remove it from the water. Do NOT disgard water. Peel outer skin and mash in a small bowl w/ 1/2 tsp of butter adding a small amt of water to desired mashed consistancy. **This dish is normal served w/ scrambled eggs and cheese or pan fried red or white onions seasoned w/ a litl salt and vinegar HOWEVER these can be omitted, to add add'l flavor to the mash, garlic powder and black pepper can be added**
Califlower Mash -
1 Head of califlower
1 quart of water
1 pinch of salt
1/2 tsp of butter
1/2 tsp of parm cheese
Cooking Instruction: Remove the leaves and cut the florets from the steams and place in a steamer or boiled water. Once califlower is soft to touch, remove from water. Do NOT disgard water. Using a hand blender or fork mash califlower using butter, parm cheese and small amt of leftover whatever until desired consistancy is achieved. ** For add'l flavor, garlic powder can be added.**
I hope my instructions were clear... :-) Both recipes are very filling, can be easily modified for taste and make GREAT potato substitutes. Enjoy!!!
Mangu -
1 plaintain (green, unripe)
1 pinch of salt
1/2 tsp of butter
1 quart of water
Cooking Instruction : Remove the ends of the plaintain and cut into halves or fourths, place plaintains into pot of boiling water w/ pinched salt and cover, once the plaintain is cooked through (it will be firm but a fork should pierce it) remove it from the water. Do NOT disgard water. Peel outer skin and mash in a small bowl w/ 1/2 tsp of butter adding a small amt of water to desired mashed consistancy. **This dish is normal served w/ scrambled eggs and cheese or pan fried red or white onions seasoned w/ a litl salt and vinegar HOWEVER these can be omitted, to add add'l flavor to the mash, garlic powder and black pepper can be added**
Califlower Mash -
1 Head of califlower
1 quart of water
1 pinch of salt
1/2 tsp of butter
1/2 tsp of parm cheese
Cooking Instruction: Remove the leaves and cut the florets from the steams and place in a steamer or boiled water. Once califlower is soft to touch, remove from water. Do NOT disgard water. Using a hand blender or fork mash califlower using butter, parm cheese and small amt of leftover whatever until desired consistancy is achieved. ** For add'l flavor, garlic powder can be added.**
I hope my instructions were clear... :-) Both recipes are very filling, can be easily modified for taste and make GREAT potato substitutes. Enjoy!!!
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