Tostones!

2 green plantains (from the tree in my back yard!)

canola oil (peanut oil might be better)

salt

Peel and slice plantains. This is harder than it sounds.

Heat oil over medium-high heat. When the oil is hot, add plantain slices. Fry for about 3 minutes, flip, fry for another 3 minutes.

Remove plantains from oil and place on paper towels or a kitchen towel. Let them sit for a minute and then smash them. If you're really fancy, use a tostonera. I'm not that fancy.... I used a glass.

Put them back in the oil and fry until golden brown and crispy. Sprinkle with salt.

My old faithful masoor dahl:

1/2 onion, chopped

3 cloves garlic, minced

1/3 cup olive oil

1 cup lentils

veg. broth or boullion

water (usually 3 cups or so, but start with about a cup and a half and add as needed)

curry powder (a lot)

cumin (a lot)

coriander (not so much.... maybe 1/2 tsp)

cardamom (also not so much)

red pepper flakes

salt

saute the onion in the oil until translucent. add garlic and saute until fragrant. add water, lentils, and spices (to taste). Stir and bring to a boil. Reduce heat to medium and allow to simmer, closely monitoring and adding water as needed, until it reaches desired consistency (pretty dang mushy). Add red pepper flakes and simmer for 5 more minutes. Serve over rice.