Monday, July 30, 2012

As stated in an earlier post, Bennachin's is one of my favorite restaurants. They serve up a succulent spinach, plantains, and coconut rice dish. The spinach has a special seasoning that me and a about a million other people have been trying to figure out for the longest. I once asked the waiter what was the secret, he replied if he told me he would have to kill me...

So I tried to replicate the meal with great success except for the spinach of course. Even though it was good, it is still missing something...If you know what herbs she's using please drop me an email lol.


                                                             2-3 bunches of raw/frozen spinach
                                                             vegetable stock
                                                             2-3 cloves of garlic
                                                             1 large sweet onion
                                                             salt/pepper to taste
                                                             paprika to taste
                                                             cayenne to taste
                                                             olive oil
Rinse spinach. Chop onion and garlic to desire sizes, then sauté them in olive oil for a few minutes. Add vegetable stock, cook for  5 more minutes on high. Next, add spinach and all other seasonings. Cover and cook for a few more minutes.

saute spinach


2-3 Plantains
Sea salt
Coconut oil

Slice Plantains in thin slices. Then put Sea salt on to taste. Heat coconut oil, then place plantains in hot oil for a 3-5 minutes and flip to other side for another 3-5 minutes. I let mine get a little crispy but cook to your desire texture.

sweet plantains


2 cups of brown rice
1 bag of peas
1 cup of coconut milk

After brown rice is cook, let cool down. Add peas and coconut milk, then mix well.

coconut rice with peas

So Good!!!!