Tag Archives: potato

The 6th Thought: No Mo’ Potatoes?

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The problem is that many women and children already consume enough potatoes and not enough of the nutrient-dense fruits and vegetables they need.

-Michelle Obama (source)

Is Michelle Obama really that uneducated when it comes to nutrition? How can she claim that too many potatoes are being consumed by women and children? Cite some sources for me please. Maybe I should introduce you to Dr. John McDougall, who would not agree with your statement. I think it’s a great idea to include potatoes in the WIC program. Potatoes do not make you fat. Eating potatoes prepared in oil or slathered with butter will lead you down the road to obesity. All it takes is a bit of education when it comes to nutrition and you can learn what you should be eating. Don’t hate the potato. “This conflict over the potato shows how backwards ideas can become when money is at stake” (source).

potato_nutritionIt’s unfortunate that misinformation and myths continue to make media headlines. Many Americans rely on meat for protein and dairy for calcium, while potatoes are nothing but empty calories and fattening. The potato has been a staple of civilizations, first being cultivated in South America as far back as 13,000 years ago. Spanish conquistadors brought the potato back to Spain in 1570, where it slowly spread through out Europe. “The most dramatic example of the potato’s potential to alter population patterns occurred in Ireland, where the potato had become a staple by 1800. The Irish population doubled to eight million between 1780 and 1841 — this, without any significant expansion of industry or reform of agricultural techniques beyond the widespread cultivation of the potato” (source).

Shepard’s Pie

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INGREDIENTS
3 potatoes, boiled and mashed
12 oz bag of frozen mirepoix
16 oz bag of frozen vegetables (my bag contained 7 veggies)
3 cloves of garlic
1 zucchini, chopped
1 cup vegetable broth
2 tablespoons whole wheat flour
2 tablespoons tomato paste
1 teaspoon Worcestershire Sauce
2 teaspoons rosemary
1 teaspoon thyme

DIRECTIONS
Heat water and boil chopped potatoes until soft. While potatoes are boiling heat mirepoix mixture, add frozen vegetables and zucchini. Pour vegetable broth into the vegetables and stir in whole wheat flour, tomato paste and Worcester Sauce. Once you have your sauce mixed into the vegetables add the rosemary and thyme.

Drain boiled potatoes and mash. Stir in some unflavored soy milk, 1 tablespoon of garlic, 1 tablespoon of nutritional yeast and pepper. NOTE: I used a mixer to get a nice, smooth consistency in the potatoes. I also left the skins on.

Pour vegetable mix into 9×13 Pyrex pan and spread evenly. Scoop mashed potatoes into pan, smoothing as you go. Top with a sprinkling of paprika. Heat the oven to 400 and cook for 15 minutes.

SOURCE: Inspired by Sharon Basner Oliver from the McDougall Group on Facebook

Potato Pizza

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INGREDIENTS:
1 package Bob’s Red Mill Gluten Free Pizza Crust Mix
2 russet potatoes, sliced thin
1 red onion, halved and sliced thin
2-4 cloves garlic, minced
2 tablespoons thyme
2 teaspoons basil (or freshly chopped)

DIRECTIONS:
Mix pizza crust as directed on the package. While dough is resting (20 minutes), slice the potatoes and red onion and add to a bowl. Mix in garlic, red onion and potatoes. Add thyme and basil and stir thoroughly.

Roll out the pizza crust and bake at 425 degrees for 7-9 minutes. Remove from the oven and spread the mixture over the top of the pizza. Place back in the oven for another 10-12 minutes. Remove, slice and serve.

NOTES:
Two other options would be to add chopped tomatoes to the topping or a very thin layer of sauce, followed the by the potato/onion. This can also be used as a base recipe, so experiment!

SOURCE: The Vegan Version

Cheesy Potatoes

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INGREDIENTS:
2 Russet potatoes, chopped
1 medium zucchini, granted
1 medium tomato, chopped
1-2 cloves garlic, minced
1 teaspoon cumin
1 teaspoon red chili peppers
pepper to taste
3-4 tablespoons of cheese sauce

DIRECTIONS:
Chop potatoes and place in non-stick skillet. Add cumin, red chili peppers, garlic and water, cover to steam. Add water as necessary. Once potatoes are soft add zucchini, tomato and pepper. Stir in non-cheese cheese, add water if too think. Serve.

SOURCE: FOK: Recipes for Super Bowl XLVI

Potato Enchiladas

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INGREDIENTS
4 medium-large firm potatoes, peeled and diced
1 can pinto or black beans, drained and rinsed
1 onion, chopped
1-2 cloves fresh garlic, minced
1 1/3 cup vegetable broth
1-2 jalapenos, seeded and minced
2 tablespoon chili powder
freshly ground pepper
1 1/2 cup fresh spinach, thinly sliced
½ cup grated soy cheddar cheese (optional)
8 fat free flour tortillas
2 ½ cups enchilada sauce

DIRECTIONS
Preheat oven to 350 degrees. Cook potatoes in water to cover until almost tender, about 5 to 7 minutes. Drain and set aside.

Place the onions and garlic in about ¼ cup of the broth in a large non-stick frying pan. Cook, stirring frequently until onion softens slightly. Add jalapenos and another ¼ cup of the broth. Cook for an additional minute. Add potatoes, mix well and continue to cook and stir. Add the remaining broth, the chili powder and several twists of freshly ground pepper. Cook and stir for another minute. Add the spinach and soy cheese. Mix well. Remove from heat and set aside.

Place ½ cup of the enchilada sauce in the bottom of a lightly oiled baking dish. (To lightly oil a baking dish, place a small amount of oil on a paper towel and rub over the bottom of your baking dish.) Note: I omitted the oil altogether, as the enchilada sauce on the bottom of the baking pan was fine.

Take 1 tortilla at a time and spread a line of about ¼ cup of potato mixture down the center of each tortilla. Roll up and place seam side down in the baking dish. Repeat until all filling is used. Pour remaining sauce over the tortillas. Cover and bake for 30 minutes.

Serve with extra enchilada sauce on the side or with some fresh salsa.

SOURCE: The McDougall Newsletter November 2003