Mysterious Annatto Seeds

Potato Survival Kit

Kristina Arnold, owner of Cocina del Mundo Herbs & Spices
www.cocinadelmundospices.com

Warm Baby Red Potatoes
1 lb. baby red potatoes, washed and quartered, cooked until tender (15 minutes)
2 T. coarse ground mustard
2 T. rice vinegar
1 T. sherry vinegar
2 T. minced shallot
4 T olive oil
2 T. fresh chopped parsley
2 T. green onion
1/4 tsp. salt
1/4 tsp. fresh cracked black pepper
In small bowl combine mustard, vinegar, and shallot.  Slowly whisk in oil until well blended.  Pour dressing over potatoes and stir in parsley, salt, pepper, and green onion.
Rosemary Baby Potatoes
1 ½ lb. baby potatoes boiled
1 tsp. garlic powder
1 tsp. sherry vinegar
1/2 tsp worcestershire sauce or soy sauce
1/2 cup chopped fresh spinach
3 T. melted butter
2 sprigs rosemary leaves minced
Salt and fresh ground pepper to taste
Toss potatoes with other ingredients and bake in 350 degree oven for 20 minutes, or place on grill for 5 minutes.
Sweet Potato/Pumpkin Raviolis
1 cup canned pumpkin or drained sweet potato
½ cup parmesan
1 package wonton wrappers
1 egg white
10 chopped fresh sage leaves
1 ½ sticks unsalted butter-melted
¼ cup white (or yellow) cornmeal
½ tsp. ground cinnamon
Nutmeg for garnish
Pinch of salt
Optional: 1 cup sour cream, ½ cup softened cream cheese, 1 tsp. brown sugar, and chopped green onion.
In bowl mix pumpkin or sweet potato with ¼ cup parmesan with cinnamon, salt, and ½ sage leaves.  Set out baking sheet and dust with cornmeal.  Whip egg white with 1 tsp. water.  On each wonton wrapper; brush with egg and then a small spoonful of filling.  Top with another single wonton wrapper, pressing down the edges around the filling.  Place raviolis on dusted baking sheet.  Refrigerate for 20-30 minutes.
Stir together optional ingredients and set aside.
Cook raviolis in boiling water for 2-3 minutes, they float when they are done.  Drain ravioli.  Plate ravioli, top with sage, and pour melted butter over them.  Garnish with nutmeg and extra parmesan.  Place (optional) dollop of sour cream mixture in the center of plate.
Mashed Sweet Potato with Chipotle Chile
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.
Spanish Potatoes
2 T. olive oil
2 lb. new potatoes-quartered
1 onion, halved and sliced
1 bell pepper, seeded and sliced thin
1 T. Spanish Saffron Blend
1 1/4 c. canned tomato
1 c. vegetable broth
Salt & pepper to taste
1 T. chopped fresh parsley
Heat olive oil in large saucepan, add new potatoes, and onion.  Cook over medium heat, stirring frequently for 5 minutes, until onions become soft.  Add bell pepper strips, Spanish Saffron Blend, and cook for 3 more minutes.  Stir in tomatoes and stock, bring to a boil, and then reduce heat to simmer.  Simmer for 25 minutes until potatoes are tender.  Add salt and pepper to taste.  Serve hot or at room temperature garnished with fresh parsley.
Caramelized New Potatoes
1 lb. new potatoes scrubbed
4 T. brown sugar
4 T. butter
1 T. orange juice
1 T. chopped cilantro
Salt & Pepper to taste
Cook potatoes in large pan of boiling water for 10 minutes, drain water.  Add brown sugar, butter, and orange juice to large skillet.  Cook until brown sugar is dissolved into mixture.  Add potatoes to butter mixture, continue to cook over medium heat.  Turn potatoes frequently to thoroughly coat potatoes.  Sprinkle with cilantro and cook 5 minutes, season with salt and pepper.  Transfer to serving dish and serve hot.
Potato Pepperoni Pizza
4-5 c. mashed potatoes mixed with 1 T. melted butter, 1 egg, 1 tsp garlic powder, 1/4 tsp. oregano, and 1/4 tsp. basil
Grease pizza pan with cooking spray, then dust with flour.  Spread potato mixture over prepared pizza pan.
Cook in preheated 425° oven for 10 minutes or until pizza crust begins to set.
1 medium can tomato sauce
1 T. Italian Rome Blend
1 T. tomato paste
Cook above ingredients in small sauce pan and use as pizza sauce.
Spoon pizza sauce over cooked potato pizza crust, sauce should be 1/2 inch thick on crust.
Arrange pizza ingredients over pizza sauce: 2 oz. bag pepperoni, sliced bell peppers, sliced onions, 1 small can mushrooms drained, and olives.  Cover in 1 cup  mozzarella cheese.
Bake in oven for 25 minutes or until the cheese starts to brown, and the crust is cooked through.  Serve hot.
Potato Croquettes with Ham
4 cups mashed potatoes (best with potatoes mashed with butter and milk)
4 green onions minced
3/4 c. grated cheddar cheese
3/4 c. chopped smoked ham
1 celery stalk minced
1 beaten egg
1/2 c. flour
Stir above in mashed potato mixture, season to taste with salt and pepper.
Shape potato mixture in 7-8 balls.
To make coating:
2 beaten eggs
4 1/2 oz. (2/3-3/4 cup) whole wheat bread crumbs.
Dip potato balls into eggs and then bread crumbs.
To make sauce:
2 T. butter
1/4 c. flour
2/3 c. milk
2/3 c. vegetable stock
3/4 c. grated cheddar cheese
1 T. Dijon mustard
1 tsp. chopped fresh parsley
Melt butter in pan, add flour and cook 1 minute.  Remove from heat and stir in milk, stock, cheese, mustard, and parsley.  Bring mixture to a boil, stirring until it thickens.  Keep warm while frying croquettes.
In deep fat fryer heat vegetable oil (I will never own a fryer so I flatten the croquettes and fry in sauté pan with 1-2 c. vegetable oil) to 180° and fry croquettes for 5 minutes, (2-3 minutes on each side if flattened).  Drain well from oil, and serve with sauce.