Simple Stir Fry, Plantains, & Beets

I learned a valuable lesson about going to the Green Market yesterday. I should be careful not to overbuy with our not-so-full-sized fridge. Luckily, only one of my two roommates is in town and the other one doesn't cook, so everything fits barely.

Today I was determined to cook the beets I purchased, paint my toenails, and do my laundry. I have accomplished everything! While the beets boiled, I cooked the plantains I accidentally purchased yesterday. I planned to throw them away, but Mom had a better idea, as usual.

She suggested that I slowly cook them in butter and sprinkle them with cinnamon and sugar. I was hesitant to try cooking plantains as I thought you deep frying was necessary for them to taste good, but apparently that isn't the case. (Deep frying food kind of scares me as it just can't be healthy. Of course, sugar isn't healthy either and I'm not phased by that. Oh, how I love sugar!) Anyway, they turned out really well! Now with patience, I can make myself a sweet treat that on several occasions I have gone out of my way to order at restaurants.

Once the beets were drained and cool enough, I trimmed and peeled them prior to cutting. They turned out to have this great striped appearance, which I doubt you can see in this picture. Keeping things simple I just crumbled some goat cheese on top...a lazy version of a fancy salad I enjoy. After my unfortunately experience with a large, delicious beet salad's after effects last weekend, I am attributing any pink tinges to the beets NOT possible G.I. problems.

In spite of my belly full of plantains, I knew I needed a real dinner too, so I used sesame oil, garlic, and minced ginger to sauté some chicken, snow peas, summer squash, and zucchini to go with the beet salad. If this looks like a small portion of food for dinner just consider that I can't cook without snacking as I go (and by snacking I mean eating). It explains a lot.