Monday, February 18, 2013

A couple o Taters

 Potatoes can be so many things.

They can transform and make different additions to any meal.
I have raved about potatoes on this blog I won't rehash the details.
(but you can search on the right hand side for any posts relating to potatoes)

I have been enjoying some potatoes this winter.

Potatoes are one of those foods you can store all winter long given the right conditions.

If you follow my Facebook group or page for this blog, you
will have seen me show off meals with chopped or diced potatoes
fried up with other veggies or roasted with other roots.

Potatoes can be so versatile...and good for you!
Most of the carbs associated with potatoes are found in the starch content.
Starches are very important to our they turn into the sugars that feed our brain.

I thought I would show you
a few more ways we've been enjoying this amazing tuber.

A close up on the crispy texture of the hash browns.

The recipe I used can be found at the following link:

Another way I have been enjoying potatoes is below.

Soft and Savory!!

For the full recipe, click the link below:

Serve with steamed greens or with a salad.

We also love a good creamy potato soup...we liven ours up with
wild leeks we picked, washed and froze for winter use.
This soup is great in the winter with frozen leeks or in the spring with the fresh picked leeks.

Potato & Wild Leek Soup
by Lisa Pedersen for this blog

This one is so simple...I just do it from memory...

12 large potatoes
8-10 wild leek bulbs (the white part)
1/2 cup chopped wild leek greens (optional)
1 tsp chives (fresh or dried)
1/2 tsp garlic powder
1/2 tsp onion powder
4 cups chicken or veg stock
2 cups water
S & P to taste
  • simmer leeks in 1 tsp butter or oil until softened
  • add potatoes and simmer a few minutes
  • add water and stock
  • bring to a boil and simmer on med - high for 10-15 mins or until potatoes are softened
  • add spices and simmer for another 5-10 mins
  • either add by cup to a food processor and blend until desired consistancy or mash with a potato masher.
  • top with bacon pieces if desired
This soup is so thick and hearty that I don't bother to serve it with biscuits.
You could just as easily serve it with crackers or toast points...but that would have to be a big hungry belly!

If you are going to start storing vegetables, I would recommend the potato first.
Its versitile and lasts all winter long.
By spring, the tubers that are no longer edible
will be ready to plant for another successful growing season.

1 comment:

  1. Ha ha! Cam and I have a similar argument! I put my grated potatoes into a tea towel and squeeze out the moisture. Cam prefers to just cook his longer!