Thursday "Tip"...Soup

 

 http://www.amazingsouprecipes.com/
http://www.bellybytes.com/foodfacts/soup_stew_food_facts.html#.VM2TLyxKqSo 

     With the weather still on the chilly side, a warm pot of soup is always "a good thing."  Plus it's a great way to have a filling meatless meal and lots of leftovers to freeze or to share. But have you ever found yourself having put to much salt in the soup? Just drop a peeled potato or slice of apple in and let it sit for a short period of time then remove and the potato/apple will absorb the excess salt.
     To learn more helpful tips, check out the links above, so you can make your family some soup to feed their soul.

Saturday Supper...

Pork Chops with Apples and Garlic Smashed Potatoes

http://www.foodnetwork.com/recipes/food-network-kitchens/pork-chops-with-apples-and-garlic-smashed-potatoes-recipe.html

 

Let this dinner idea inspire and ignite ideas for you. If this sounds good, but you don't like pork chops, then substitute chicken. It you don't like garlic in your potatoes, leave them out. Do what sounds good to you and use what you have. And most of all ~ enjoy!

Friday "Fun"... Potato Skins

Potato Skin - Bacon Fat Chips

http://www.washingtonpost.com/pb/recipes/potato-skin-bacon-fat-chips/13608/

Yesterday when I was making garlic mash potatoes to have with our dinner, I decided to make these Potato Skin - bacon fat chips from the potato peels (which I scrubbed clean).  I found the recipe in a book ( I checked out of my local library) called Root To Stalk Cooking http://www.amazon.com/Root-Stalk-Cooking-Using-Vegetable/dp/1607744120. I love not wasting and it felt so good to have used every part of the potato. I could see the potential in a lot of different spice combos. Defiantly making these again, they tasted like potato chips!

First I soaked the peels in cold water while I continued with dinner. Then when I was ready I drained and dried them off on a towel.

Next I melted two tablespoons of bacon fat ( you could use olive oil, coconut oil, butter etc. ) put the potato peels in with the fat and blended to coat throughly.

I sprinkled half of the spice mix, gave it a toss, put all the potato skins on a baking sheet, added the other half of the spice mix and baked them in a 400 degree oven for 12-15 min. Then flipped them over and baked another 3-4 min. Watch those last few minutes, they will cook fast. I had a few a bit darker then others.

Original Recipe

1 tsp dark brown sugar 

( I used regular brown sugar)

1/2 tsp kosher salt 

( I used table salt)

1/4 tsp sweet paprika 

( I used whatever kind of paprika I had on hand)

1 tsp chopped fresh thyme, or 1/2 tsp dried

( I used dried, because that's what I had)

skin peelings from 4 russet potatoes

2 Tb bacon fat warmed until liquid or olive oil

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Tuesday "Try"... Jicama

Jicama

Pachyrhizus erosus, also known as Mexican yam or Mexican turnip, is a native Mexican vine, although the name most commonly refers to the plant's edible tuberous root. Plants in this genus are commonly referred to as yam bean, although the term "yam bean" can be another name for jícama. The names for jicama include Mexican potato, ahipa, saa got, Chinese turnip, lo bok, and Chinese potato. (In Ecuador and Peru, the name jicama is used for the unrelated yacón or Peruvian ground apple, a plant of the sunflower family whose tubers are also used as food).^[2]

This is the Jicama I bought at my local store, it was 1.69 lb. and I'm so glad I tried it. The taste and texture was similar to an apple, celery and a potato and my favorite part was the "crunch". I loved it! When I "googled" how to use it, there were many options, from salads to stir fries, and a great snack idea, like the one I made. I tried peeling the Jicama with my potato peeler but the skin was a bit tough ( could have been my peeler ), so I just used a small knife and it came off easily. 

I then cut in half, sliced thin, sprinkled sourthwest seasoning an lime juice on it. I had a hard time not eating them all. I just LOVED the crunch I usually crave when I'm looking for something to snack on. I even made a few with cinnamon sugar sprinkled on ( thought if it tasted like an apple - why not) and that was yummy too. I'm looking forward to incorporating Jicama in my diet.

Some health benefits..

Jicama is an excellent source of fiber and vitamin C ( 44%) of the daily value per serving. 

It's a powerful antioxidant that zaps free radicals to protect against cancer, inflammation, viral cough, cold, and infections. http://foodfacts.mercola.com/jicama.html