So you have purchased a box of yummy potatoes like we did and you are looking for ways to preserve and serve the harvest here are a couple of things you can do:
~ You can use the potato peels for mulch/fertilizer.
~ My chickens like to munch on them as well.
~ Make potato pancakes and store them in the freezer for a handy meal, or side dish.
~ You can also make crispy potato peels.
Peel 4 potatoes, you can then shred them in a food processor or by hand. Slice 4 green onions and put in a bowl with the shredded potatoes. Sprinkle in some salt (or no-salt seasoning I like the big container from Costco) and pepper. Add 2 T. flour, and one egg (beaten) into the bowl. Mix well. Preheat a skillet to 350, spray the skillet with olive oil add mounds of mix and then flatten with a spatula. Cook till both sides are nice and brown, let cool quickly and add to a freezer bag and pop in the freezer. You will have a quick tasty meal just waiting for you.
Crispy Potato Peels
Put the peelings in a bowl; season with seasoned salt, pepper, and a little Ranch dressing; and toss. Bake, on a cookie sheet at 400 degrees F for about 20 minutes or until they are crispy.
By KFF customer Rachel Hendrix
Banana Nut Soft Serve Ice Cream
Banana Nut Soft Serve Ice Cream
1 frozen banana
1 full tablespoon of almond butter
1/2 cup nut milk
Place all ingredients in blender and serve immediately.
Recipe and image by Peruvian Chick, Peruvian Food Ambassador. peruvianchick.com
Cool Weather and Hot Soup Week
As the weather becomes cooler and the leaves start to change, I can’t help but feel excited about this time of year. I had never experienced a true fall season until I moved to the beautiful northwest eight years ago and, oh my, it is a gift to see nature prepare itself for the cold months that lie ahead. This past summer, we spent our time with family and friends playing outdoors, having al-fresco dinners, grilling and enjoying fresh salads. These past few weeks, however, have brought some crisp weather and a bit cooler evenings, which I have welcomed with the occasional hot soup or stew.
Sometimes there’s nothing more soothing than a good bowl of soup. I find soup to be the best way to get warm after being in the cold and an excellent way to cut down your cooking time if you are in a rush. There are recipes for all palettes, plus soups satisfy the appetite and warm the soul. It’s been so fun to introduce the different soups I grew up with to my soup-loving husband, especially since growing up I did not like soup! Now, I can’t have enough of it! Peruvian Minestrone, Seafood Chowder, Bisques, Chicken and Rice Soup and my go-to soup “My Dad’s Better Than Wonton Soup,” to mention a few.
Growing up, my Dad would make his own version of wonton soup whenever mom would be out of town. It was his turn to be in the kitchen. To this day, he makes this soup every time I come home and I look forward to it. He’s never spent much time in the kitchen, but he has two specialties: Peruvian Garlic Rice and “Dad’s Better Than Wonton Soup.” Every time he makes it, after the first sip and with a smile on his face, he will jokingly say, “You won’t even find a soup like this at the restaurant around the corner.”
I am always amazed at how food can evoke so many different feelings, bring back comforting memories and feed the soul. It doesn’t matter how simple or complicated the recipe is, how many ingredients you use, or how pretty it looks, that special dish you make for your family is doing more than feeding them dinner. When your kids leap over the stairs so they can get the first seat at the table, fight over the last piece of something or even lick the plate, memories are being created that will forever stay in their hearts and minds.
For me, it is this soup. It’s light and filling at the same time, full of flavor and delicate. I have applied my own twists to it, but I was taught to always give credit where credit is due, so in this circumstance I hope you enjoy “My Dad’s Better Than Wonton Soup.”
What is your special dish?
Peruvian Food Ambassador
Instagram @peruvianchick #peruvianchick
My Dad’s Better Than Wonton Soup.
12 cups of water and 3 cubes of vegetable bouillon (or you can replace for 6 cups of water + 6 cups of vegetable broth)
3 thumb size-pieces of ginger, peeled
8 tablespoons of soy sauce
4 tablespoons of sesame oil (I use Trader Joe’s Toasted Sesame Oil)
1 lb of fresh white mushrooms, sliced or 1 lb of chicken breast washed and thinly cut into slices
1 bunch of green onions, green part finely chopped
1 pack on Vermicelli rice noodles (Beans thread style)
6 organic eggs (soft boiled)
Garlic-Chili Sauce (optional)
Boil the water with the three pieces of ginger and bouillon. If using chicken, add chicken now. Boil for about 7 minutes. Add the soy sauce and sesame oil. Add the rice noodles and boil for 4 more minutes. Add mushrooms and green onions. Turn off the burner and let it sit for a few minutes.
Separately boil the eggs to a soft boil. Exactly 6 minutes once the water starts boiling. Cool down with cold water and peel. Learn how to peel soft boiled eggs here.
Serve with half a boiled egg and garlic-chili sauce.
Homemade Pumpkin Puree
Make homemade Sugar Pie Pumpkin Puree in 5 easy steps!
1. Depending on the size, select a couple of small-ish pumpkins. Cut the pumpkin in half. With a spoon or a scoop, scrape out the seeds and pulp from the center.
2. Place all the seeds into a bowl (you can roast them later and make pepitas).
3. Place pumpkin pieces on a baking sheet and roast in a 350-degree oven for 45 minutes, or until pumpkin is fork-tender.
4. Peel off the skin from the pumpkin pieces until you have a big pile of the stuff. If you have a food processor, throw in a few chunks at a time.
5. Pulse the pumpkin until smooth. If it looks too dry, add in a few tablespoons of water during the pulsing to give it the needed moisture. Dump the pureed goodness into a bowl, and continue pureeing until all the pumpkin is done.
You can either use this immediately in whatever pumpkin recipe you’d like, store it in the freezer for later use.
Kale – Nutritious and Hip
I’m not sure when kale became so hip. Perhaps it was when people realized you can toss the leaves in olive oil and salt and turn kale into a crispy, nutritious and satisfying snack or when they realized just how good it is for you or that it’s so much more than the frilly leaves that decorate salad bars. I’m not sure when or how, but I am glad kale is “in” right now.
When shopping for kale, I often bypass anything that isn’t Dinosaur or Lacinato. This variety—a very dark, almost black-green with a tender leaf with gentle ripples that run throughout—is mild in flavor and texture. In the winter, when the produce aisles are nearly bare, kale abounds. It’s then that it becomes an almost daily staple in our house in the form of juice, a warm side dish or fresh salad. When vitamin D is lacking it is nice knowing that we are flooding our bodies with all the good stuff in kale that lowers cholesterol and reduces the likelyhood of 5 different types of cancer.
After many meals of sautéed kale, kale floating in soup or suspended among pasta noodles, I want something bright and fresh. The recipe I’m sharing today is that solution—Jalapeno & Lime Kale Tostada. After a lazy soak in lime juice and spice, the kale surrenders a bit of its heft while retaining a freshness that is so often lacking in food this time of year. It’s like a kale ceviche, as the acid in the lime tenderizes the leaves and almost cooks them as they sit in the juice for a while.
To prepare kale for cooking, grab the thick stem with one hand and then gently run your other hand down the stem to the tip of the leaf. Whatever pulls off easily is what you want to eat. Most recipes call for kale to be sliced in ribbons. To do this, lay the now stemmed leaves in a pile and slice 1” strips.
One of my favorite winter side dishes is kale (or any hearty greens) sautéed in olive oil, garlic and chile flake. Add a good amount of oil to a large sauté pan.
Add a pinch of chile flake and a couple cloves of sliced garlic, then cook until fragrant and just lightly golden. Remove the garlic from the pan then add the kale—a lot of it (it’s amazing how much it cooks down). Sauté until the color brightens and the leaves just start to slump. Serve. Or take it a step further and put the greens in a roasting dish along with some cream and cheese (I am particularly fond of gruyere), top with bread crumbs and bake until the crumbs are toasted and the interior is bubbling.
Now, I’ve let myself wander off subject. We’re talking about bright and fresh kale. This tostada is vibrant and healthful, especially if you choose to bake the tortillas rather than fry them. Add to this recipe as you please. Grilled or roasted corn kernels would do nicely, as would some grilled chicken or steak. Or you could skip the tostada part and just turn it into a salad. Either way, you are eating kale, so now you are nutritious and hip.
by Ashley Rodriguez
JALAPENO & LIME KALE TOSTADA
Serves 2 very hungry people or 4 less hungry
4 flour or corn tortillas
2 teaspoons olive oil
Brush 4 tortillas with butter or olive oil, sprinkle with salt then bake at 400* for 10 – 12 minutes or until completely crisp.
¼ cup fresh lime juice
2 T olive oil
½ jalapeno, seeded and finely chopped
¼ cup cilantro
¼ teaspoon salt
½ teaspoon ground cumin
4 cups kale, washed, thick ribs removed and roughly chopped
Mix first 6 ingredients in a large bowl. Add the chopped kale and toss to coat. Let sit for 30 minutes.
2 teaspoons olive oil
2 garlic cloves
1 T shallot, finely chopped
1 can black beans, rinsed and drained
In a small saucepan saute garlic and shallots in oil over medium heat until just fragrant. Add beans and simmer about 5-7 minutes, until soft and warmed through. Taste and add salt if needed, keeping in mind the kale and Cotija add a brightness and salt as well.
1 avocado, roughly cut
1/4 cup crumbled Cotija (available at Mexican markets or many fine grocery stores; if you can’t find it you may substitute Feta or Chevre).
Place baked tortilla on plate, top with warm beans, marinated kale, chunks of avocado and about 1 Tablespoon crumbled Cotija cheese.