Nothing beats a slow cooker for ease, and potatoes cook up wonderfully in whatever make or model of slow cooker you have. To keep this dish healthy, use lower fat cheese and reduced-sodium ham and broth.

Image: Idaho Potato Commission

Yield: 4 servings
Estimated Cost per Serving: $3.50*

Ingredients:

• 4 medium Idaho potatoes (about 2 pounds), scrubbed
• 1 cup thinly sliced onions
• 1 cup reduced-sodium ham steak, cubed (about 5 ounces of pieces)
• 1 cup fat-free, reduced sodium canned chicken broth
• 1 tablespoon all-purpose flour
• 1/2 teaspoon minced garlic
• 1/8 teaspoon ground black pepper
• 1 1/4 cup reduced-fat, extra sharp, shredded cheddar cheese (such as 2% milk varieties)

Directions:

1. Cut scrubbed potatoes in half lengthwise, then cut each half into ¼-inch thick slices (not too thin or they’ll fall apart during cooking).
2. Place the potatoes, onions, and ham into a slow cooker crock (must be at least 4 quart capacity). In a liquid measuring cup, stir together the broth, flour, garlic and pepper.
3. Pour the mixture over the potatoes, then stir with a wooden spoon to distribute all ingredients.
4. Cover and set slow cooker to HIGH (use LOW setting for 6 hour cooking time). Cook for 3 hours, stirring once after about 2 hours of cooking time. When done, uncover and stir in the shredded cheese. Divide mixture between 4 bowls.

Estimated Nutritional Analysis per Serving: 406 calories, 41 mg cholesterol, 11 g fat ,796 mg sodium, 19 g protein, 61 g carbohydrates

* The Estimated Cost per Serving is a calculated estimate based on a national food average and assumes the preparer already has ingredients like salt, pepper, cooking oils, assorted spices/condiments and other traditional staples readily available in the home kitchen.

Post from: Blisstree

Easy, Cheesy Idaho Potatoes and Ham

Cook time: 40 minutes
Serves: 4

Image: © Courtesy of the Hass Avocado Board

Ingredients:

• Non-stick cooking spray, as needed
• 2 cups fat-free, reduced-sodium chicken broth
• 1 (8 oz.) package reduced-fat cream cheese, placed at room temperature and cubed
• 1 (4.9 oz.) package Au Gratin Potato mix
• 1 green onion, thinly sliced
• 1 Tbsp. fresh thyme leaves, chopped
• 1 ripe Fresh Hass Avocado, halved, seeded, peeled and cut into 1/2-inch cubes
• 1 cup grated Jarlsberg cheese, divided

Instructions:

1. Do not follow package instructions.
2. Prepare an 8 x 8 inch baking dish, pan or similar sized oval casserole dish with non-stick cooking spray.
3. In a medium sauce pan, bring broth to a boil over medium-high heat. Remove from heat and stir in cream cheese and contents of Au Gratin Potato seasoning packet.
4. Mix in dry potatoes, onion, thyme, avocado and 1/2 of the Jarlsberg cheese.
5. Pour into baking dish, making sure that all potatoes are submerged in the liquid.
6. Bake in 350 degrees F oven for 30 minutes.
7. Sprinkle remaining cheese on top and bake an additional 15 minutes.
8. Let stand 10 minutes before serving.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Recipe courtesy of the Hass Avocado Board

Post from: Blisstree

Holiday Hass Avocado and Au Gratin Potatoes

Yield: 4 servings

Image: Idaho Potato Commission

Ingredients:

• 1/4 cup blanched whole almonds
• 1 pound Idaho potatoes, diced Ping-Pong ball size, scrubbed but not peeled
• Salt
• 4 green onions, white parts and two thirds of the green parts, minced
• 4 teaspoons small capers, drained
• 16 large mint leaves, stacked, rolled like a cigar, and cut crosswise into thin strips
• 12 basil leaves, stacked, rolled like a cigar, and cut crosswise into thin strips
• 1/4 cup extra virgin olive oil
• 2 tablespoons sherry vinegar or red wine vinegar
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon crushed red pepper
• Freshly ground black pepper

Directions:

1. Preheat the oven to 350 degrees. Put the almonds on a small sheet pan or pie plate and toast for 17 minutes, or until browned but not too dark. Coarsely chop and set aside.
2. Meanwhile, put the potatoes in a large saucepan with 2 quarts cold water and 1 teaspoon salt. Bring to a boil over high heat, reduce the heat, simmer for 20 to 25 minutes, or until tender. Drain. Cut the potatoes while still warm and put into a large bowl. Add the green onions, capers, almonds, mint, and basil. In a small bowl, mix the oil, vinegar, and lemon juice with the crushed red pepper. Season with salt and black pepper to taste. Pour over potato mixture and mix well. Allow to cool to room temperature.
3. Taste before serving, as potato mixture may absorb some of the flavors. Add more spices if necessary.
4. Serve with any grilled fish or meat or other simple entrées.

Recipe courtesy of Courtesy of COMMISSARY New York City, NY. Photo and info from the Idaho Potato Commission.

Post from: Blisstree

Almond-Caper Potato Salad

Potato Soufflé Casserole

Ingredients:

* 24 about 8 lbs Idaho® potatoes (8-10 oz) peeled & cut into chunks
* 3 cups Half-and-half or evaporated milk, heated
* 1 cup Grated Parmesan cheese
* 4 cups Low fat Yogurt or light sour cream
* 1/2 cup* Fresh minced parsley
* 1/4 t Tabasco Sauce
* 3 cloves Fresh minced garlic
* To taste Salt
* Eggs, separated * or use 1 T dried parsley

Directions:

Steam potatoes until very tender. Drain and mash Beat in heated half-and-half gradually. Add Parmesan cheese, yogurt, parsley, Tabasco sauce, garlic, salt and egg yolks. Beat egg whites until stiff; fold into potato mixture Pour into ungreased shallow ½ pan. Bake uncovered at 375ºF, in conventional oven or 350ºF in convection oven until golden brown – about 50 minutes.

I am quite intrigued with Tobasco sauce mixed in with half and half or evaporated milk as part of a “Soufflé” recipe. I’m looking forward to making this at home.

(Images/Source : Idaho potato)

Post from: Blisstree

Potato Soufflé Casserole

Apparently I still have spuds on the brain…….

I feel like I’m coming down with a bit of a cold and I suspect it’s comfort that I’m seeking.  I think I’ll make a big pot of Baked Potato Soup tonight. Anyone out there have a good recipe that they’d like to share? I’m always looking for something new to try.

With that in mind, I’d like to share this list of potato links that I found over at Keeping the Castle where SP Bragg is In Love With Potatoes.  Three recipes, one vegan, as well as a gnoochi board, and would you believe a potato theme park?  Interesting……..

Also of interest in the News……

VegNews reports today that President-elect Obama is aware of the detrimental environmental effects of factory farming.

President-elect Barack Obama bared his veg-friendly streak recently when addressing the link between global warming and modern-day factory farming. Talking with New York Times contributor, Joe Klein, Obama noted the connection. “I was just reading an article in The New York Times by Michael Pollan about food and the fact that our entire agricultural system is built on cheap oil,” he said. “As a consequence, our agricultural sector actually is contributing more greenhouse gases than our transportation sector .”

Next post will be absolutely unrelated to potatoes……..I think. That’s the plan, anyway.

Image credit – Michelle

Post from: Blisstree

This Spud Is For You