potato

Food for Life – Potato Waffles and Tofu Omelet

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It is the custom and order of society to take a slight breakfast. But this is not the best way to treat the stomach. At breakfast time the stomach is in a better condition to take care of more food than at the second or third meal of the day. The habit of eating a sparing breakfast and a large dinner is wrong. Make your breakfast correspond more nearly to the heartiest meal of the day.” ounsels on Diet and Foods, 173.

“In every family there should be order, and regular habits. There should be a fixed time to rise in the morning, a time for breakfast, and a time for prayer, either directly before or directly after the morning meal. How appropriate it is for parents to gather their children about them before their fast is broken, and direct their young minds to our heavenly Father, who bestows upon us the bounties of his providence. Let them thank God for protecting them during the night, and ask for help and grace and the watchcare of angels through the day.” The Signs of the Times, August 7, 1884.

“In many families, there is no positive rudeness among the members, only a lack of those simple, affectionate attentions which awaken a spontaneous return; a want of that consideration and gentleness of demeanor which are well-springs of comfort in every household. The well-bred host does not fail to bid his guest ‘Good night,’ and ‘Good morning;’ why should not this simple expression of good feeling be always exchanged between parents and children? The kindly morning greeting will often nip in the bud some rising fretfulness; and the pleasant ‘Good-by,’ from old and young, when leaving the house for office, shop, or school, is a fragrant memory through the day of separation. When the family gather alone around breakfast or dinner table, the same courtesy should prevail as if guests were present. Reproof, complaint, unpleasant discussion, and scandal, no less than moody silence, should be banished. Let the conversation be genial, and suited to the little folks as far as possible.” The Health Reformer, February 1, 1874.

Potato Waffles or Pancakes

6–8 potatoes, grated

1/2 onion, grated

1 Tablespoon flour

1 teaspoon salt

Equivalent substitute for 2 eggs

Squeeze the water out of the potatoes. Add all other ingredients and mix thoroughly. Place in a prepared waffle iron and bake until done, or cook as pancakes. Serve with lots of applesauce.

Tofu Omelet

1 brick of firm tofu

1 small clove garlic, pressed

1 Tablespoon minced green onion

1/8 teaspoon turmeric

Salt to taste fillings of choice.

Grate the tofu and then very gently mix in the seasonings (garlic, onion, turmeric, and salt). The long strands of tofu create a lattice that gives the omelet structural integrity. Once the tofu is mixed, pour off any water that has collected in the bottom of the bowl, and then arrange the mixture in two omelet-shaped patties on a heated, oiled nonstick or well-seasoned skillet. Cook the omelets at a medium heat for 3 to 5 minutes, until much of the moisture is evaporated and the edges look a bit dry. Add your choice of filling, fold and serve.

Recipe – Creamy Baby Red Potato and Kale Soup

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Recipe
Creamy Baby Red Potato and Kale Soup
3 cups water 1 cup onions, chopped
4 cups baby red potatoes, cubed 2 Tbsp. olive oil
4 cups kale, julienne sliced or chopped 1 garlic clove, crushed
3 cups almond milk salt, to taste
Bring 3 cups water to a boil. Add in the potatoes and boil for 10 minutes. Bring the temperature down a bit and add in the kale, onions, garlic. Cook for another 15 to 20 minutes. Last, add in the olive oil, almond milk, and salt.

Food – The Potato

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There are many varieties of potatoes. Each of these varieties fits into one of seven potato type categories: russet, red, white, yellow, blue/purple, fingerling and petite. Let’s look at a few:

Russet Potatoes: dry, light and fluffy; hearty skin that is chewy when cooked and are preferred for baking, frying, mashing, roasting. Russets are ideal for light and fluffy mashed potatoes. They also fry up crisp and golden brown, and they are the potato of choice for baking.

Red Potatoes: smooth with thin red skin and white flesh. These are preferred for roasting, mashing, salads, soups/stews. The flesh of red potatoes stays firm throughout the cooking process, whether they are being roasted or cooked in a stew. Reds are frequently used to make tender yet firm potato salad or add pizazz to soups and stews, as well as being served baked or mashed.

White Potatoes: white or tan skin with white flesh and are preferred for mashing, salads, steaming/boiling, frying. They hold their shape well after cooking. Their thin skins add just the right amount of texture to a velvety mashed potato dish without the need for peeling.

Yellow Potatoes: light tan to golden skin and are preferred for grilling, roasting, mashing, and salads. The creamy texture and golden color of yellow potatoes mean you can use less or no butter/oil for lighter, healthier dishes.

Purple/Blue Potatoes: deep purple, blue or slightly red skin; blue, purple lavender, pink or white flesh and are used for roasting, grilling, salads, baking. Because of their mild yet distinctly nutty flavor, blue/purple potatoes naturally complement green salad flavors. Red, White and Blues—Combine blue potatoes with whites and reds in salads or roasted medleys to make all three colors.

Fingerling Potatoes: red, orange, purple or white skin; red orange, purple, yellow or white flesh–sometimes streaked with veins of color and are used for pan-frying, roasting, salads. Split fingerlings lengthwise and oven-roast to serve as a small-plate or side-dish alternative to fries, with a flavor dipping sauce.

Petite Potatoes: small, bite-sized potatoes and are often referred to as pearls and are great for salads, roasting, frying. Roast a combination of colors for an eye-catching side dish. Their concentrated flavors and quicker cooking time makes petites a good choice for potato salads. Simply toss petites in olive oil, rosemary and salt to make colorful, delicious and fun roasted potatoes. They save you prep time, because they can be prepared and served whole, without slicing or chopping.

For more detail see: www.potatogoodness.com/all-about-potatoes/potato-types/

Recipe
Creamy Baby Red Potato and Kale Soup
3 cups water 1 cup onions, chopped
4 cups baby red potatoes, cubed 2 Tbsp. olive oil
4 cups kale, julienne sliced or chopped 1 garlic clove, crushed
3 cups almond milk salt, to taste
Bring 3 cups water to a boil. Add in the potatoes and boil for 10 minutes. Bring the temperature down a bit and add in the kale, onions, garlic. Cook for another 15 to 20 minutes. Last, add in the olive oil, almond milk, and salt.