|photo courtesy suat eman |
"THE HEALTHFUL POTATO
Misinformation and misconceptions regarding the nutritional value of the potato abound. In fact, an average (~5.3 oz) potato with the skin contains:
45% of the daily value for vitamin C
620 mg potassium, comparable to bananas, spinach and broccoli trace amounts of thiamin, riboflavin, folate, magnesium, phosphorous, iron and zinc all for only 110 calories and no fat. And potatoes with the skin on are an excellent source of fiber. In fact, with 2 grams of fiber per serving, a potato equals or exceeds that of many "whole" grain products-whole grain bread, whole wheat pasta and many cereals .
Despite the popular notion, the majority of nutrients are not found in the skin, but in the potato itself. Nonetheless, leaving the skin on the potatoes retains all the nutrients, the fiber in the skin and makes potatoes easier to prepare."
i have shared many of my favorite potato recipes during the past few years...smashed potatoes with roasted garlic, stuffed baked potatoes, oven "fried" sweet potatoes, napa farmhouse 1885 potato salad to name a few. (click here to check out the recipes). but, for today, something a bit different.
spinach tacos with roasted tomatillo salsa ...this week is the perfect time to tell you about chorizo & potato tacos. people...these are unbelievably good!! are you familiar with chorizo? if not, a brief overview: there are two types...mexican and spanish. mexican chorizo is seasoned with chili peppers and vinegar and is very soft. it almost melts when you cook it and is a bit spicy. spanish chorizo is made with pork, sweet paprika and garlic, and is usually cured to a hard sausage consistency. it is served sliced and eaten like other types of hard sausage or salami. they are not interchangeable in recipes. the tacos contain the mexican type. actually, i used soyrizo this time. soyrizo is a vegetarian version that really does tastes like the real thing, is 60 % lower in fat and contains no cholesterol. i had some friends for dinner and the guest list included vegetarians and meat eaters. this was the perfect solution. you can use either regular chorizo or soyrizo in this recipe.
most people serve potato tacos with just the potatoes and salsa. i like a bit of crunch, so i add cabbage slaw. in addition, try topping with your favorite tomato salsa or my roasted tomatillo salsa, chopped onions, avocado, lime and cilantro....that is how i like them...how would you serve your tacos?
4 medium red potatoes, unpeeled and scrubbed
12 oz soyrizo or lean mexican chorizo, casing removed
1 bell pepper, seeded and chopped
1 large white onion, chopped and divided 3/4 and 1/4
1 garlic clove, peeled and minced
12 corn tortillas (i love the sprouted corn tortillas from food life found at whole foods)
1 avocado, chopped
roasted tomatillo salsa
red cabbage slaw(recipe follows)
chop potatoes into 1/2 inch dice. add water to steamer pot and bring to a boil. generously salt water, add potatoes and steam until tender. (approx 10 minutes). remove from heat and drain.
meanwhile, add 3/4 of the chopped onions, garlic and bell pepper to large skillet over medium heat. add soyrizo or chorizo. use a wooden spoon to break up the chorizo into small pieces and cook until sausage is cooked through and vegetables are tender, about 10 minutes. add potatoes and stir well to combine all ingredients. sauté until potatoes are hot and just beginning to brown. add a pinch of salt and pepper. taste and adjust seasonings as necessary.
assemble tacos: warm tortillas directly over gas flame or in a pan until pliable. add 2-3 tbsp potato/chorizo mixture. top with tomato salsa or roasted tomatillo salsa, diced white onion, avocado, sprinkling of lime and cilantro. i like to add some of the red cabbage slaw to tacos...or you can serve on the side.
red cabbage slaw
1 small head red cabbage, chopped
1/2 white onion, diced
1 jalapeño, seeded and minced
1/4 c. apple cider vinegar
2 tbsp extra virgin olive oil
combine cabbage, onion and jalapeño in large bowl. in a small bowl, whisk together vinegar, olive oil, pinch of sea salt, pinch of pepper. pour 1/2 of dressing over vegetables and stir to combine. add additional dressing as desired. taste and adjust seasonings. chill for a minimum of 1 hour.
now it is your turn to participate in fall fest. simply leave your potato tip or recipe or favorite links in the comments below, and then go visit food network and do the same same. join the conversation on twitter at #cookingwith and be sure to check out these delicious sounding recipes from the other participating bloggers:
Taste With The Eyes: Poached Salmon, Lobster Mash, Lentil Gumbo “Gravy”
And Love It Too: Twice Baked Potato - Paleo Style
What's Gaby Cooking: Smashed Potatoes
From My Corner of Saratoga: Potato Canapes
Napa Farmhouse 1885: Chorizo and Potato Tacos
Cooking Channel: Cozy Up With In Season Potatoes
FN Dish: Best Potato Casserole Recipes
Cooking With Elise: The Irish Boxty
CIA Dropout: Potato and Leek Soup
The Sensitive Epicure: Potatoes Anna With Fresh Thyme and Truffle Salt
Glory Foods: Chicken Smashed Potatoes
Daily*Dishin: Creamy Loaded Potato Casserole
Virtually Vegan Mama: Baked Cinnamon Spiced Sweet Potato Fries
napa farmhouse 1885
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