potatoes

Recipe – Pow Wow Potatoes

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Potato – Oh, We Love It

The potato. Oh, how we love it. Season it with herbs, fry it, bake it, roast it, or mash it. Make it into fries, hash browns, tater tots, or potato chips. I can’t imagine any other food item that is more versatile. The potato is a starchy root vegetable of the nightshade family, native to the Americas. The English word potato comes from the Spanish word patata, which is used in Spain.

The origin of the potato has been traced back to the region of modern-day Peru and northwest Bolivia, with the earliest archaeological evidence dating back to 2,500 BC. The potato made its way to Europe on the ships of returning Spaniards after the conquest of the Inca Empire. After 1750 it became an important food staple and field crop, and played a major role in Europe’s 19th century population boom.

Then, there were not as many varieties of potato as there are today, leaving the potato vulnerable to disease. From 1845–1852, the Great Irish Famine was caused by a plant disease known as late or potato blight, spreading rapidly throughout western Ireland and parts of the Scottish Highlands. Crops were devastated and resulted in starvation and disease. Roughly one million people died and, ultimately, 2.1 million people left Ireland.

Today there are 5,000 cultivated potato varieties around the world—3,000 are found in the Andes, mainly in Peru, Bolivia, Ecuador, Chile, and Colombia—and 200 wild species and subspecies. Whichever is your favorite, the potato certainly holds a top spot on the dining room table.

Source: wikipedia.org/wiki/Potato; Wikipedia.org/wiki/Great_Famine_(Ireland)

Recipe – Pow Wow Potatoes

Ingredients

5 or 6 potatoes

1-2 Tbs. olive oil

Garlic & herbal seasoning

Nutritional yeast

Braggs Liquid Aminos

Process

Cut the potatoes into large French fries, or a desired size, leaving the skin on. Place in a mixing bowl, mix lightly with olive oil, and sprinkle with garlic & herbal seasoning to taste. Then sprinkle with a light coating of nutritional yeast flakes.

Stir to coat evenly. Dribble sparingly with Braggs Liquid Aminos. Do not salt the mix. Spread the potatoes evenly over parchment paper or on a non-stick baking sheet.

Preheat the oven to 400°F, and bake for about 20 minutes—a little longer if the potatoes were cut into larger pieces. Remove from oven when golden, light brown.

Recipe – Butter Bean Mashed Potatoes

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Velvety Buttery Butter Bean

The Lima bean, Phaseolus lunatus, is commonly known as the lima bean or butter bean. These beans have a buttery, sweet, starchy taste and a smooth texture. The term butter bean is widely used for a large, flat and white variety of lima bean (P. lunatus var. macrocarpus).

Lima beans, named after its place of origin, Lima, Peru, are native to South America and are popular in Andean foods. They’re also used widely in regional southern U.S. cuisine. In the southern United States the Sieva type are traditionally called butter beans, also otherwise known as the Dixie or Henderson type. In that area, lima beans and butter beans are seen as two distinct types of beans. In the United Kingdom, “butter beans” refers to either dried beans, which can be purchased to re-hydrate or the canned variety, which is ready to use. These distinctions do not change the scientific terminology, and the two common terms used for the lima bean are often interchangeable regardless of regional or culinary preferences.

In culinary use, lima beans and butter beans are distinctly different, the former being small and green, the latter large and yellow. In areas where both are considered to be lima beans, the green variety may be labeled as “baby” limas.

Lima beans and butter beans add a protein-packing punch to soups, stews and even summer salads. Although slightly bland in taste, there is nothing unremarkable about the beans’ linguistic impact. Plump and creamy when fully cooked, they do in fact have a butter-like texture that is most appealing.
https://sites.google.com/site/knowyourvegetables/know-your-beans/know-your-lima-bean

Recipe – Butter Bean Mashed Potatoes

Ingredients

4 large baking potatoes, peeled and cut into equal size chunks

2 15-ounce cans, drained, or cook from scratch – Butter Beans

½-1 cup vegetable broth

1 onion, diced

6 cloves garlic, minced

½ cup unsweetened plant milk

salt, to taste

Process

Place potatoes in a pot; cover with water; add a little salt. Bring to a boil. Reduce to medium-low; boil uncovered for 30 minutes or until potatoes are soft when pierced with a fork. Saute onions and garlic in a little water or oil until golden. In a small pan, heat butter beans through (an important step). Drain potatoes and return to pot. Add hot butter beans to potatoes. Add vegetable broth, onion and garlic, and mash with a potato masher. Add unsweetened plant milk; continue mashing until smooth. Season with salt. Serve with your favorite gravy.

Recipe – Parsley Potatoes

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1 Tablespoon oil

1 ½ lb small new red potatoes, scrubbed well

1 chopped onion

1 garlic clove

1 teaspoon salt or to taste

1 cup vegetable broth

1 cup chopped fresh parsley

Heat a large skillet over medium-high heat; add oil. Saute onion and minced garlic for 5 minutes or until tender. Add broth and ¾ cup of parsley. Remove a strip of skin from around the middle of each potato. Slice the potatoes and put them in a single layer in the skillet. Return to a boil; reduce heat. Cover and simmer until the potatoes are tender. Pour potatoes and sauce in a serving dish. Sprinkle remaining parsley over the potatoes and serve.

Recipe – Scalloped Potatoes

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4 cups thinly sliced raw potatoes

1 ½ to 2 tsp. salt (to taste)

½ cup raw cashews

1 rounded tsp. onion powder

2 cups water (hot)

Place sliced potatoes in an oiled 9” x 9” baking dish. Blend remaining ingredients until smooth and pour over the potatoes. Cover and bake at 375 degrees for 1 to 1 ½ hours. It is very easy to double the recipe for a 9” x 13” dish. (Provided by Judy Hallingstad. Thank you , Judy!)