Mysterious Annatto Seeds

This Potato that Potato
By Kristina Arnold
Owner of Cocina del Mundo (the world’s kitchen) Herbs & Spices
www.cocinadelmundospices.com

Potatoes are a staple in the world’s kitchen.  There are over 100 varieties grown around the world but only a few make it to our grocery store shelves.  Potatoes provide protein, fiber, vitamin C, and energy rich starch.  If cooked without fat the potato is very nutritious, even for dieters.
Potatoes are best kept in a dark, cool place.  Never keep potatoes in the refrigerator because the starch turns to sugar.  Potatoes should be kept separate from onions because they release gases that interact and spoil quickly.  When buying potatoes look for; unbruised skin, no green color (which is considered toxic in large amounts), and no new growth from the ‘eyes’.  The skin of the potato is nutritious and should be kept on when boiling.  Remove unwanted skin after cooking.  To keep potatoes from discoloring after peeling submerge in lightly salted water until cooking time.
Around 9 types of potatoes are available in most groceries.  Russet potatoes have brown skin and white flesh; this is the most popular variety for all purpose.  Round white or round red potatoes are best for boiling potatoes, or for salads.  Long white potatoes are available in the spring and are grown in California.  Fingerling potatoes are baby long white potatoes.  Yukon Gold potatoes are yellow fleshed and are perfect for mashing or creaming.  Blue and Purple potatoes are grown for their unusual color and do not differ in flavor.  New potatoes are baby red potatoes.  Sweet potatoes or yams are best fried, boiled, casseroled, and are excellent with the addition of chili peppers.
Twice Baked Potato
Scrub 4 potatoes and prick skins with a fork and place on a cookie sheet.  Bake in 375º oven for 1 hour.  Remove potatoes from oven (use oven mitts) and cut them in half lengthwise.  Scoop out potato flesh with spoon and place in mixing bowl.  Mash potato with fork or potato masher.  Stir together with desired ingredients and refill potato skins.  Bake in oven for 10 minutes and serve.
Variations:
Cheese and Bacon-½ c. cheddar, ¼ cup sour cream, chives and bacon bits for sprinkling on top
Pesto-1 tsp. lemon juice, 2 tsp. minced garlic, 3 T. minced basil, ½ c. parmesan, 2 T. pine nuts, salt and pepper to taste.
Curried-1 c. chopped fresh spinach, ¼ c. diced tomato, ¼ c. diced cooked carrot, 1 tsp. curry powder, 2 T. butter, and salt to taste
Colcannon-1 cup shredded steamed cabbage, 2 T. milk, 2 T. butter, pinch of nutmeg, white pepper, and salt to taste.
Spanish- ¼ cup each; bell pepper, onion, tomato sauce.  1 tsp. ground chili, salt, and fresh ground black pepper to taste.
Mashed Sweet Potato with Chipotle Chiles
2 lb. sweet potato, peeled, and cubed
Cover sweet potatoes with water (instead of water try using chicken stock or vegetable stock), with additional 2 cups.  Boil until sweet potatoes are tender.  Drain off water.  Smash sweet potatoes with potato masher.
Add 1-2 T. of canned chipotle peppers with adobo sauce, minced
2 cups sour cream
1/2 stick butter
1 tsp. black pepper
3 tsp. salt to taste.
Stir all ingredients together.  Pour into casserole dish.  Lightly sprinkle with brown sugar and 2 T. chopped cilantro.