I’m excited to share
this to you because a few weeks ago, I was able to attend a cooking demo
initiated by Potatoes USA here in Cebu. It was indeed an afternoon full of
learning and as a mom, I'm happy to find out how wonderfully nutritious and
versatile potatoes are!
The seminar helped
clarify misconceptions about potatoes. Remember how we often hear that eating
potatoes leads to weight gain? Not true! It’s how we prepare them that jacks up
the calories (too much oil, salt, fat, etc.). The potato has zero fat, sodium
and cholesterol. It is also gluten-free.
The potato is a healthy vegetable that is packed with nutrients. It is an excellent source of Vitamin
C (30% od DV). It also contains Potassium, Complex Carbohydrates, Protein and
Fiber, among others. Perfect for our growing kids!
I’m sharing with you
these 3 Easy to Prepare Mouthwatering Recipes using U.S. potatoes that were
shown to us by Chef Sidney Uy.
1 cup U.S.
Frozen Pre-shredded Potatoes
2 tablespoons Spring
Onions sliced
2 tablespoons All-purpose
Flour
pSalt
and Pepper to taste
2 pieces Salmon
Fillet skin-off
Olive
Oil
For
the Sauce:
10 grams U.S.
Potato Granules
¾ cup Vegetable
Broth
Truffle
Oil 1 tsp. or according to taste
For
the Fruit Salsa:
¼ cup White
Onion diced
12 pieces Cherry
Tomatoes sliced in half
1 piece Ripe
Mango cubed
1 tablespoon Cilantro chopped
1 tablespoon Lemon
Juice
1 tablespoon Olive Oil
Salt
and Pepper to taste
Procedure
For the
Salmon:
1.
Mixed pre-shredded potatoes, spring onion, and
all-purpose flour in a bowl. Season with salt and pepper.
2.
Season salmon with salt and pepper.
3.
Evenly top each salmon with the potato
mixture.
4.
Heat oil in pan. Add salmon fillet, crusted
side down. Adjust heat and cook for around 2 minutes until potato crust are
golden brown.
5.
Flip on the other side and cook for 1 minute
longer. Be careful not to over-cook.
6.
Drain on paper towels to remove excess oil and
set aside.
For the Sauce:
1.
Heat vegetable broth on a small sauté pan.
2.
Slowly add the potato granules while stirring
constantly.
3.
Adjust consistency by thinning out with
vegetable broth.
4.
Add truffle oil. Set aside.
For the Salsa:
1.
Mix all ingredients in a bowl.
2.
Serve with Salmon. Plate and serve.
U.S. Potato
Pudding
For
the Sauce:
1 piece Mango Flesh cubed
12
pieces Strawberries cubed
½
cup Coconut Milk
Ingredients
12 pieces U.S. Frozen Hashbrowns
6 pieces Eggs
1 cup Coconut Milk
1 tablespoon Butter
½ cup Milk
1 cup Sugar
2 teaspoon Vanilla
½ teaspoon Salt
1 teaspoon Cinnamon
Procedure
1.
Pre-heat your oven to 350F.
2.
Add butter to a pan and melt it over low heat.
Fry the hashbrowns until a bit crispy on the outside. Place in an oven-proof
bowl. Set aside.
3.
Combine milk, sugar, eggs, vanilla extract,
salt and cinnamon in a bowl. Mix thoroughly to combine ingredients. Pour this
mixture over the hashbrowns and allow it to be absorbed.
4.
Baked the potato pudding for 30-45 minutes or
until the top is springy.
5.
Mix all ingredients for the topping. Serve
with Potato Pudding.
U.S. Mashed Potato Truffle
Ingredients
250
grams U.S. Dehydrated Potato
Flakesmade into mashed potato
1
cup Dark Chocolate
Chips
½
teaspoon Vanilla
½
cup of the following topping for rolling:
Cocoa Powder
Coconut
Flakes
Powdered
Sugar
Finely
Chopped Nuts
Procedure
1.
In a small bowl, add the chocolate chips. Melt
over a double boiler. Melt slowly and stir often. When they have melted
entirely, stir in the mashed potatoes. Add the vanilla. Stir to combine.
2.
Place the mixture in the fridge to firm up for
30 minutes.
3.
Pour your rolling mixture(s) in little bowls
and have them ready. Take 1 tablespoon-sized hunks and roll between the palms
of your hands. Roll in desired topping, then place in baking sheet and
refrigerate until firm.
Availability of U.S. Potatoes
U.S. potatoes (frozen, fresh and dehydrated) are available in
supermarkets and membership shopping branches nationwide. If you are interested
in dehy, you may find them at baking supply stores.
Fresh, Frozen and Dehy US Potatoes
These are definitely made in the
USA, and bear all the high standards associated with the phrase. Thanks to
Potatoes USA, US potatoes are now available in the Philippines in three
forms: fresh potatoes, frozen potatoes
and dehydrated potatoes. But first, a word on the origins of these products, in
a land bountifully blessed with all that’s needed for great potatoes. It all
starts with a strict US seed certification system, boosted by the right soil,
the best possible growing seasons and temperatures, and lots of water. The
commitment and experience of generations of US grower families have gone into
every potato.
Fresh US table stock potatoes are
the pick of the crop, carefully sized and graded based on standards of the US
Department of Agriculture (USDA). There are over 100 different varieties of US
potatoes, but they are fit into seven different categories: russet, red, white, yellow, blue/purple,
fingerling and petite. They differ in size, color, texture, and flavor for a
large range of applications.
Russets are perhaps the most
popular and are baked and topped with different ingredients. Reds are often
used for salads. White potatoes have very thin skin, making them ideal for velvety
mashed potatoes with the skin on. Yellow potatoes can come in small to large
sizes and can taste slightly sweet after grilling. Blue/purples are fantastic
for green salads as they have a nutty flavor. Fingerlings can be pan-fried or
roasted and then quickly enjoyed in small bites.
Frozen US potatoes are premium
potatoes quick-frozen in a state-of-the-art process that locks in flavor and
nutrients. Every processor must meet stringent requirements of the USDA and US
Food and Drug Administration. With the US being the only country in the world
with mandatory USDA Grading Standards for frozen potatoes, the quality of the
final frozen product is assured. This means that all the flavors, as well as
vitamin C, potassium, iron, vitamin B6 and fiber have all been locked into
frozen US potatoes.
Frozen US potatoes come in
all-occasion shapes and sizes. Whole frozen potatoes can be oven-heated or
microwaved after just a dash of seasoning. Frozen half-shell potatoes can
quickly be filled up with cheeses, meats and vegetables to become a signature
dish in any restaurant. Of course, the most popular types are frozen straight
cut (for fries!), wedges (with skin on, please!), crinkle cut fries,
lattice/basket weave cuts, curly fries, hash browns and tater drums.
As another option, there are US
dehydrated potatoes which are perhaps the most compactly packaged of the lot.
US dehy can be quickly reconstituted into the best and fastest-made mashed
potatoes ever, or as an ingredient in a wide array of dishes. You can use it
for soups, stews and sauces, or to add texture and make breads and cakes
fluffy. US dehy has a great number of food applications ranging from pizza
crust to native kakanin.
So for your next meal, make sure to
grab US potatoes on your next grocery run. You’re not only buying quality, but
a nutritious all-around superfood.
US potatoes are available in supermarkets
and groceries nationwide. For more information on US potatoes, visit www.potatogoodness.com/ or like and
follow Potatoes USA-Philippines on Facebook at https://www.facebook.com/PotatoesUSAPhilippines/ .
Thank you so much for dropping by, I hope these will be able to help you in a little way, especially moms out there. There's always a misconception about potatoes and this event made it clear to me that Potatoes are vegetables and not a fattening ingredient to your food actually it's the third-largest crop in the world.
We will triumph with the help of God who will trample down all our foes.(Psalm 108:14)
Follow me on my social media



No comments:
Post a Comment