I remember when Oprah lost all her weight and she was an advocate of NO White Food. That is really silly. I think she really meant bread and processed food but the message was all white food. We need carbs and white is a color and we need it in our diet too.
For instance, the white potato is extremely high in potassium and folate and has substantial Vitamin C and Vitamin K plus other vitamins and minerals. White food --- cauliflower, turnips, radishes, onions, garlic, white cabbage, jicama, parsnips, mushrooms, leeks, kohlrabi as well as potatoes --- are all nutritious. They all have high fiber content and contain nutrients that provide powerful immune boosting activity. These nutrients also activate natural killer B and T cells, reduce the risk of colon, breast, and prostate cancers, and balance hormone levels, reducing the risk of hormone-related cancers according to nutritionists and food scientists. So that said, create more variety in your diet by including some white veggies too.
Here are the potato recipes that I think you'll enjoy. I found the crispy microwave potato chips on the blog--- the kitchn ---which you can find at: www.thekitchn.com where there are great ideas every day.
Crispy Microwave Potato Chips
- 1 or more potatoes or other root vegetable, scrubbed clean
- Salt and other seasonings, optional
- Olive oil, optional
- Mandolins (if you have one it will make this easier but a sharp knife will work or a food processor with the right attachments)
- Bowl of cold water
- Microwave-safe plate
- Paper towels
1. Thinly slice the Potato - cut the potato in half. Slice one half on a mandolin, aiming for slices 1/4 to 1/8 inch thick. Or use a sharp knife and slice carefully as evenly as possible. Immediately put the slices in cold water. Repeat with the other half of the potato and any other potatoes or root veggies you are preparing.
One of my favorite kitchen tools, the mandolin.
The plastic on top is a finger protector so you
won't slice your fingers! It takes seconds to get
a very thin slice.
5. Microwave the Slices - Microwave the slices at 100% power for 3 minutes. Flip them over and microwave at 50% power for another 3 minutes at 1 minute intervals until crispy and golden. After the first 3 minutes, remove any chips that are starting to crisp and brown.
- Select one potato per person. An elongated potato rather than a round one will work best but either are OK.
- After peeling the potato, take a very sharp knife and slice thin slices across the potato being careful to NOT cut through the bottom.
- After slicing, put the whole potato in cold water for a few minutes.
- Dry the potatoes and then brush with a small amount of olive oil. Allow to drip into the cracks of the cuts if you can.
- Top the potatoes with Spanish or smoked paprika and a little salt.
- Put on a pan in a 425 degree oven for 40 minutes until golden brown and the potatoes have formed petals or separated between the slices.
- Serve hot!
And, finally, I have to include a handsome picture of Buddy for all his fans who want to see how he is growing.
|Buddy at ten months|