Archive for November, 2008

Potato Love

Sunday, November 30th, 2008

So, I found a cool heart-shaped potato today while washing potatoes for a batch of tasty Creamy Mashed Potatoes. Behold, the heart-shaped potato I found…

Heart-shaped potato

Besides just being tasty, potatoes contain other neat properties.

Potatoes have no fat, are sodium free and high in potassium and vitamin C.

Eating potatoes with skins on make them an excellent choice for fiber as well.

Plus, the natural carbohydrate that potatoes provide are used more efficiently by the body than processed or refined carbohydrates.

Fresh potatoes are typically the ideal natural size of 6 ounces, containing just 100 calories.

Potatoes are naturally packed with potassium and are much healthier, potassium-wise than some of the other healthies.

Potassium, which is essential for normal function of muscles including the heart, maintaining the body’s electrolyte balance and it also plays an important roll in maintaining the body’s water balance. Low potassium intake may be a significant factor in the development of high blood pressure.

Turkey Leftovers

Friday, November 21st, 2008

This time of year, my mind starts wondering how to use up the leftover turkey even before there’s any turkey in sight.

Imagine sliced cooked turkey breast that is seasoned, coated with sesame seeds and sauteed in peanut oil.

This recipe will completely transform your leftovers, creating a feeling of “we aren’t eating plain old turkey anymore?”

With that here is the recipe…

  • Sesame Turkey
    • 4 slices turkey breast, cooked
    • 3 Tbsp. sesame oil
    • 1 C. sesame seeds
    • 1/2 tsp. salt
    • 1/8 tsp. black pepper
    • 1/8 tsp. cayenne pepper
    • 3 Tbsp. peanut oil
    • 1 clove garlic, crushed
    • 1/2 Tbsp. sesame oil
    • 2 Tbsp. soy sauce
    • Brush turkey with sesame oil and dredge in mixture of sesame seeds, salt, black pepper and cayenne pepper.
    • In skillet, saute turkey slices in heated peanut oil until brown on both sides.
    • Remove turkey from skillet.
    • To the hot skillet add garlic, sesame oil and soy sauce.
    • Cook, stirring until hot and bubbly.
    • Pour sauce over turkey.

Tostadas…Straight Up

Sunday, November 2nd, 2008

Tostadas are a great, fast meal that you can make as simple or as complicated as you want. Either way, everything you may add is probably not complicated at all. So if you or your family dislike tostadas…umm…bummer. I mean, you can add olives, ground beef, shredded meat, onions, diced avocado, fresh salsa, sour cream…yes, the list goes on and on. Shrimp Tostadas? Fish & Slaw Tostadas? Or go out on a limb and make Egg and Cheese Tostadas!?

Tonight I felt a little less gourmet and a little more simple.

Here is the proper way to make a straight up tostada. No funny business people.

The toppings involve shredded lettuce, chopped tomato with some dried cilantro and minced onions mixed in, shredded cheddar, sour cream and salsa.

Much like my method for rolling a burrito, of course my way is right. And it works every time! Check it out -

Toasted shell, ready to go on a paper plate, of course..

Spread with the refried beans of your choice.

The only thing missing is some avocado.

What’s In My Pot is proudly powered by WordPress
Entries (RSS) and Comments (RSS).

© 2008 Susanna C - template by drawk