by Beth Rank
Potatoes are so economical and filling. I try to always keep a big bag on hand. I store them in a cool place. Never store onions and potatoes together. They will go bad much faster. I usually scrub them well and keep the peels on unless I mash them.
For those that may be doing the Daniel fast, I have found that a baked potato topped with a little avocado instead of butter, is delicious! Avocados have been running about 1 dollar a piece where I live. When you consider the nutritional value of them, they are worth the money. I only eat 1/2 at a time and store the other half in the fridge with the pit intact. This seems to keep it from turning too brown.
Remember, the stores are counting on you to buy lots of meat right now because people get their government assistance at the beginning of the month. The prices will be higher this week. Try to hold off buying a lot of meat until the end of the month when it will most likely be cheaper. I know that is easier said than done, but just try your best, ok?
Here are a couple of Potato recipes that use items you hopefully are keeping stocked up on.
Potato Omelette
Serves: 6
1 lb potato, peeled
1 large onion, diced
1/4 cup olive oil
5 eggs
salt
Directions:
1 Slice the potatoes as thin as possible and dry with a paper towel.
2 Sauté potatoes and onions in olive oil over medium heat, turning frequently, until golden brown (about three minutes).
3 Meanwhile, beat the eggs with salt and pepper until foamy, 1-2 minutes.
4 Pour the eggs over the potatoes, cover, lower the heat, and cook for about 5-7 minutes, until the omelette is set and the bottom is golden brown.
5 Slide the omelette onto a plate, cover with the other plate, flip, and slide the omelette back into the pan, so that the cooked side is on top.
6 Cover and cook for about 5 minutes longer.
7 Cut into wedges and serve.
Potato Soup
Servings:8
3 1/2 cups potatoes, peeled and diced (I keep mine with the peel)
1/3 cup celery, diced
1/3 cup onion, finely chopped
1-2 cups smoked beef, turkey or chicken sausage
3 1/4 cups water or 3 1/4 cups chicken broth
2 tablespoons chicken bouillon granules (omit if using chicken broth)
salt (to taste)
1 teaspoon pepper
5 tablespoons butter
5 tablespoons flour
2 cups milk
2 cups cheddar cheese, shredded
Directions:
1 Combine potatoes, celery, onion, ham, and water/broth in stockpot and bring to boil.
2 Then cook over medium heat until potatoes are tender.
3 Stir in the chicken bouillon, salt (if using), and pepper.
4 In separate saucepan, melt butter over medium-low heat. Whisk in flour and cook stirring constantly until thick.
5 Slowly stir in milk as not to allow lumps to form and all milk is added. Continue to stir until thick (4-5 minutes).
6 Add in cheese and stir until melted.
7 Stir the cheese mixture into the stockpot and cook until heated through. (I also will break up some of the potatoes for thickness. It gets thicker as it cools and next day).
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