Weekly Food for Thought with items on cooking potatoes, "Feed Your Brain, Lose Your Belly" by Dr. Larry McCleary and more.
Potatoes are a healthy addition to your menu. At just 110 calories per serving, they're packed with essential vitamins and minerals and are a good source of potassium. A medium-size (5.3 ounces) skin-on potato has almost half your daily value of vitamin C, and no fat, sodium or cholesterol.
Read about the different kinds of potatoes below, and find recipes at www.PotatoGoodness.com.
White potatoes. Varieties with light tan skin and creamy white flesh are a great choice for making classic mashed potatoes. Because their flesh is dense, it becomes thick and rich when mashed. Because the skin is thin, there's no need to peel before mashing.
Petite potatoes. Kids love the mix of colors, and adults love them for their concentrated flavor and quick cooking times. Prep is simple for potato salads –– cook whole and unpeeled potatoes via your preferred method until they're fork-tender, toss with your favorite potato salad ingredients, and you'll have a dish that tastes as good as it looks.
Purples. The vibrantly colored skin and flesh of these potatoes look like something out of your child's favorite fantasy book, but they're a healthy, delicious choice for everyday meals. They hold their shape well with cooking, and their nutty flavor is a unique addition to salads or other side dishes.
Reds. Preparing roasted meals is much more appealing in fall's cool temperatures, and red potatoes are ideal for that cooking method. They stay moist and flavorful even after roasting. They retain their color, making a visually appealing addition to your table.
Tip of the Week: Just add apples
For an extra kick of vitamins, add apples to any meal you eat. Slice apples and add them to a leafy salad, or dip the slices in low-fat yogurt. Chop them up and add them to chicken or tuna salad. Or simply pair apple slices with low-fat cheese slices and whole-wheat crackers for a tasty snack.
Easy recipe: Lime Mousse1 envelope unflavored gelatin 1/4 cup cold water 3/4 cup fresh lime juice 3/4 cup sugar Pinch of salt 1 generous teaspoon grated lemon rind 2 cups heavy cream, whipped to soft peaks
In glass bowl, sprinkle gelatin over cold water and allow to dissolve. Meanwhile, combine lime juice, sugar and salt in small saucepan. Stir in dissolved gelatin and simmer over medium heat for three minutes. Stir in lemon rind and allow to cool and thicken slightly. Fold in whipped cream. Pour into serving bowl or individual cups and refrigerate for several hours until set. Serve toped with berries if desired.
-- Lee Bailey’s “Cooking For Friends”
Did You Know?
October is Apple Month, National Caramel Month, Spinach Lovers Month, Tackling Hunger Month and National Bake and Decorate Month.
The first known cookbook was actually written about Greek cuisine rather than Roman. When was it written?
A. 440 BC
B. 330 BC
C. 220 AD
D. 110 AD
Answer is at bottom of column
Wise to the Word: quiche
[KEESH] This dish originated in northeastern France in the region of Alsace-Lorraine. It consists of a pastry shell filled with a savory custard made of eggs, cream, seasonings and various other ingredients such as onions, mushrooms, ham, shellfish or herbs. The most notable of these savory pies is the quiche Lorraine, which has crisp bacon bits (and sometimes gruyere cheese) added to the custard filling. Quiches can be served as a lunch or dinner entrée, or as a first course or hors d'oeuvre.
Number to Know
127: One 5-ounce glass of red wine is about 127 calories.
The Dish On …
"Feed Your Brain, Lose Your Belly" by Dr. Larry McCleary
Stay slim and mentally sharp by choosing foods that keep your waistline trim and your brain well fed. Renowned neurosurgeon Dr. Larry McCleary became fascinated by the paradox of the fattening of America and the brain starvation he was seeing in aging brains. His research led to this innovative conclusion: Calories you consume are bypassing your brain and being stored in fat cells. Learning to choose foods that prevent the production of sticky fat cells rather than forcing yourself to eat less is the best way for you to feed your hungry brain cells and stay thin. This book pairs its advice with seven days' worth of helpful meal plans and plenty of delicious recipes.
-- Greenleaf Book Group LLC
From the Beer Nut’s Blog: Sixpoint releases can of pumpkin ale
Pumpkin ales are nothing new. Neither are wet hop ales. But Sixpoint is doing something completely new: a dry-hopped pumpkin beer, in a can. Here’s all the info on Sixpoint’s newest beer:
There is a single moment each year when the hops can be used fresh, with all of their vibrant juices intact –– when they are known to us as “wet hops.” Our first-ever seasonal can release, the Autumnation uses 800 pounds of Citra wet hops incorporated directly into the beer – harnessing this magical seasonal moment. This is not the end of our seasonal creativity. Look for more seasonal releases from Sixpoint for the the rest of the year.
To read more from the Beer Nut, visit http://blogs.townonline.com/beernut/.
Food Quiz Answer
B. 330 BC
GateHouse News Service