100+ Ways To Make Potatoes
Posted 02 April 2011 - 09:08 AM
It's called 'The Daily Spud' check out the recipes for everthing made with potatoes.
Diagnosed in Nov 2005 after Biopsy and Blood Tests
Cannot tolerate Codex Wheat Starch.
Self Taught Baker.
Bake everything from scratch using naturally gluten-free ingredients.
Posted 02 April 2011 - 01:10 PM
What are these called?
3 eggs, lightly stirred
2 T flour (I used potato starch the last few times)
1 T matzo meal (Again, sub'ed in potato starch but other things might work better like cracker crumbs)
1/4 tsp salt (original recipe calls for 1/2 t but I find that too salty)
1/4 tsp pepper
Scrub and grate potatoes. Toss with all remaining ingredients, except the eggs. Add the eggs. Meanwhile, heat 1 inch of oil in a large sautee pan. When it is hot (but not smoking!), add spoonfuls of the potato mixture to form patties. Flip when browned, and cook through. Drain on paper towels. Stir the potatoes between batches. Enjoy with applesauce (okay, sour cream if you must).
Optional: add a few tablespooons diced smoked salmon.
Had a reaction to wheat, oats, rye, and barley in a lab test done by a homeopathic doctor in 1997. Have been mostly gluten-free since then. Also highly allergic to MSG.
Here's a quote I ran across when researching self-advocacy for children with special needs that I like: "Our subconscious picks up on each positive action we take on our own behalf, lifting the spirit and deepening our self-respect." Kat James
Posted 05 April 2011 - 05:25 AM
I made something very similar years ago and called them potato pancakes. Very yummy and I sorta forgot about them. I served them with applesauce.
What are these called?
Positive Celiac Blood Panel - Dec., 2009
Endoscopy with Positive Biopsy - April 9, 2010
Gluten Free - April 9, 2010
Posted 05 April 2011 - 07:01 AM
What are these called?
Sounds like a latke to me..
Posted 08 April 2011 - 05:49 PM
Just like the rice thread I started, let's list our favorite potato recipes/meal ideas. They are cheap comfort food and you can even grow them at home if you have the right climate. Include sweet poatoes/yams too!
I'll list the most common ones I make fisrt...
1. Baked potatoes (in the oven, microwave OR slow cooker)
2. Baked sweet potatoes (I love to make these in the slow cooker)
3. Hash browns
4. Oven roasted red potatoes with rosemary, garlic and olive oil
5. On top of Shepherds pie/Cottage pie
6. Mashed potatoes--homemade are best but Betty Crocker Potato Buds will do in a pinch
7. sweet potato fries
8. In a slow cooker with a roast, onions and carrots
Anyone make Potato pancakes or potato bread? I would love either of these recipes if someone has a good gluten free one. My grandfather used to make potato pancakes when I was a child and my husband love potato bread. I have not tried either since going gluten free.
I'm embarrassed to say that I make these potatoes 5 nights out of 7. My BF is Irish and wants potatoes almost every night. When I ask him how he wants them, he always asks if I can slice them. Because he loves this:
Thinly slice scrubbed, picked over (remove the nicks and bleminshes) from 1/2 lb. (about 2 cups sliced, give or take) baby yukon gold or red skinned taters. (I've used Idaho's or whatever is on sale, too.)
Thinly slicing sounds like a pain. I've got a slicer (mandolin) that takes the pain out of it. Something I had in a box for over three years and never used until I went gluten-free. Progresso is the manufacturer, but other companies make them. You can slice up a stack of potatoes in nothing flat.
After slicing the potatoes, lay out two 1' lengths of aluminum foil. Toss the taters on there, then thinly slice a small white onion. Divide the onion slices into ringlets, and use a paring knife to quickly cut the larger pieces up. (Likewise with the potato slices, if they're too large.)
Sprinkle with sea salt to taste and freshly ground pepper. Drizzle with olive oil and mix up with your hands.
Fold the potatoes into packets or envelopes in the aluminum foil. Toss them on a heated grill. (We usually use a gas grill, but I've made these on charcoal and wood grill. You can forego the aluminum paper and cook them stovetop in a well seasoned cast iron pot or non-stick pan. The secret is to burn them a little bit and not turn them to quickly. And cook them longer than you think you should (at least for me).
I always make more than we can eat, because they're so good (and filling) with a lettuce salad (especially with tuna and/or bacon) or reheated for breakfast. They're the bomb.
They're easier to make then it was to describe, my best advice is to relax while they're cooking.
As of 2/12, tolerating dairy, corn, legumes and some soy, but I limit soy to tamari sauce or modest soy additives. Won't ever try quinoa again!
Discoid Lupus from skin biopsy 2011, discovered 2/12 when picking up medical records. Systemic Lupus Dx 6/12. Shingles 10/12.
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