- March 22nd, 2014FeaturedWeekly Recipe:NonWeekly
As the weather warms, fresh and colorful ingredients become more and more abundant on our plates. This spring, allow the many types of potatoes to be star ingredients in your recipes; they add nutritional value and a variety of colors, flavors, and textures to your favorite dishes. Need inspiration? Take a lesson from Hungry Girl Lisa Lillien who is known for creating healthful recipes that never lack in flavor, just like her latest potato dish, Potato'zanella.
A traditional panzanella salad calls for cubes of bread. This reinvented Potato'zanella uses potatoes instead of bread, a great substitution for those on gluten-free diets, and also keeps the dish light, fresh, and full of vegetables. It's easy—just toss together cherry tomatoes, cucumber chunks, spinach, red onion, basil, and a flavorful dressing with the halved fingerling potatoes to complete the dish. This twist on the traditional adds a punch of nutritional value to this tasty dish.
No matter what you serve this spring, don't forget the nutritional power of potatoes: one medium-size (5.3 ounce) skin-on potato contains just 110 calories per serving, boasts more potassium (620g) than a banana (450g), provides almost half the daily value of vitamin C (45 percent), and contains no fat, sodium, or cholesterol. With seven unique potato types and many ways to prepare them, you can enjoy potatoes every day of the week and substitute them into any dish.
Inspired by Hungry Girl's creative and guilt-free potato recipe? Hungry Girl and the USPB invite you to enter the Guilt-Free Potato Goodness recipe contest on the Potatoes, Taters & Spuds Facebook page. Simply submit your original, mouth-watering, and guilt-free potato recipe for the chance to win a trip for two to Los Angeles, CA, and a meet-and-greet with Hungry Girl Lisa Lillien at her brand-new Hungryland headquarters and test kitchen! Enter the contest by March 28, 2014. Check out the following site for official contest rules:
Prep: 10 minutes
Cook: 30 minutes
1 lb. fingerling potatoes, halved lengthwise
1 tsp. olive oil
1/8 tsp. salt
1 cup halved cherry tomatoes
1 cup cucumber cut into chunks
1 cup chopped spinach leaves
1/2 cup chopped red onion
2 tbsp. chopped basil
2 tbsp. red wine vinegar
1 tbsp. olive oil
1/2 tsp. Dijon mustard
1/2 tsp. chopped garlic
1/8 tsp. each salt and black pepper
Preheat oven to 400 degrees. Spray a baking sheet with nonstick spray.
Place halved potatoes in a large bowl. Drizzle with oil, sprinkle with salt, and toss to coat.
Place potatoes cut sides down on the baking sheet. Bake until tender and browned, 25 - 30 minutes.
Let cool slightly, about 15 minutes. Transfer to a large bowl, and add remaining salad ingredients. Mix well.
In a small bowl, whisk together dressing ingredients. Drizzle over salad, and toss to coat. Dig in!
Nutritionals per serving (about 1 1/3 cups): 150 calories, 5g fat, 175mg sodium, 25g carbs, 3.5g fiber, 3g protein
Photo - http://photos.prnewswire.com/prnh/20140320/CG86029
SOURCE: United States Potato Board
RELATED LINKS: hungry-girl.com; potatogoodness.com
- March 1st, 2014
Spring is in the air, and daylight saving time is around the corner. While we all love our longer days, according to Michael J. Breus, PhD, the setting and resetting of the 24-hour cycle affects our circadian rhythm (our internal clock). By having to go to bed at a new “earlier” time than normal, we find ourselves unable to fall asleep or stay asleep.
- March 1st, 2014
There was a lot to like in the food projections at the beginning of this year. After perusing many different sources some distinct commonalities emerged—simple, healthy, farm-to-fork, hyper-local sourcing, and sustainability all rang out resoundingly across the food forecasts.
Functional foods vs. superfoodsThis year in superfoodsBy Adam Swenson
- March 1st, 2014UnfeaturedWeekly Recipe:NonWeeklyMakes: 4 quarts
5 pounds of beef soup bones
2 bay leaves
4 sprigs thyme
3 tablespoons whole black peppercorns
2 large yellow onions, quartered
3 carrots, chopped
2 celeriac, peeled and chopped
4 cloves garlic, smashed
1 cup red wine
2 gallons water, plus more as needed
Preheat the oven to 425 degrees. Arrange the bones in a roasting pan in a single layer and roast for 45 minutes. Transfer the bones into a heavy stockpot. Toss in the bay leaves, thyme, peppercorns, onions, carrots, celeriac, and garlic. Pour in the red wine and water. Bring the liquid to a boil over high heat, then immediately lower the heat to medium-low, cover, and simmer for at least 12 and up to 18 hours, adding water as necessary to keep the bones submerged. Strain the broth through a fine-mesh sieve, discarding the solids, and pour it into jars. Place it in the fridge and allow the fat to harden. You can remove the hard fat and use it for cooking. Use up the broth within a week, or freeze immediately. Source: The Nourished Kitchen by Jennifer McGruther
- February 1st, 2014
Although it has been around, quite literally, since the dawn of time, it’s only within the last few millennia that some of our more enterprising ancestors decided to try out this blue-green algae as a foodstuff.Why spirulina may be the perfect whole foodBy Adam Swenson
- February 1st, 2014
Antioxidant, anti-melanoma agent, anti-breast cancer agent, postmenopausal disorders. What could possibly provide such great benefits?
Argan oil. We’ve long touted the benefits argan oil has cosmetically, but new research is showing that this oil can benefit your body orally as well. Drizzle over dishes, salads, or desserts and receive the benefits.Argan Oil Is not Just for Beauty Products
- February 1st, 2014
If you haven’t used tea to help ease your sore throat, you are missing out. One of our favorite tea ingredients is slippery elm bark. It’s perfect for sore throats and coughs and is a soothing agent for your digestive tract. The leaves from the slippery elm are dried and then ground into a powder and put into a variety of teas.
- December 4th, 2013
Aronia melanocarpa is a plant that has been hidden in plain sight for many years. In a 1973 article titled “The Enigmatic Chokeberries,” North Carolina State botanist James W.The aronia berry’s untold storyBy Adam Swenson
- October 1st, 2013
Feeling blue? You may not be getting the vitamin and mineral support you need.
- July 1st, 2013
Americans are getting heavier—rates of obesity have doubled in the last 30 years—and along with that comes an epidemic of diabetes, cardiovascular disease, and cancer. This is quite clearly connected with our modern culinary proclivities and their perfect-storm partners, our crazy lifestyle, stress, and lack of sleep.A closer look at the foods that make us wellBy Adam Swenson