~ Random Food Photos

This weekend was great for local veggies and experimental recipes.  I picked up some great fruits and veggies at the Lorton Farmer’s Market – apples, peaches, basil, various varieties of eggplant, tequila peppers, okra, squash flowers and bread. 

Early in the weekend, I made two loaves of apple bread that didn’t excite me so the next day I turned it into bread pudding with 1 pint heavy cream, 4 eggs, 1 stick of butter cinnamon, sugar and pumpkin pie spice.  It was awesome and even better heated up!

Today’s first-time, made-on-the-fly recipe is Platanos with Peppers and Onions.

Platanos with Peppers and Onions

  • 3 platains (still firm, no longer green)
  • 5 tequila (or other mild) peppers
  • 1 red onion
  • chives
  • canola oil
  • salt
Peel and cut plantains into bite-sized, even pieces.  Brown in oil in batches, drain.  Sprinkle salt over the browned plantains and set-aside.  Cut onion and peppers into strips, stir-fry for a few minutes to take some of the rawness away from the veggies.  Add the plantains back to the pan with chives.  Turn the ingredients in the pan until well-incorporated.  Add salt if needed.


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