Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Where Your Contribution Counts!
    eNewsletter
    Support Us!

Too Many Potatoes!


Sweetfudge

Recommended Posts

Sweetfudge Community Regular

What do I do with them? I love potatoes, but I bought a 25 lb bag almost 2 weeks ago and have barely touched it. Not to mention grandma sent me home yesterday with a 5 lb bag of reds, and a few goldens too. Has anyone ever frozen potato gratings? Like raw hash browns? Any "different" recipes for spuds? I think I'm gonna try to make some potato bread. Any other ideas?? Lol! Thx for the help!

Link to comment
Share on other sites

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



Guest ~jules~

scalloped potatoes, homeade fries, fried potatoes, bake a bunch of them and keep them in the fridge, when you want fried potatoes, just grab one or two cut it up and throw them in a pan. Potato salad, twice baked potatoes, yum, my mom's recipe rocks. Lots of things you can do.....if you want a specific recipe just ask me to post k~

Link to comment
Share on other sites
key Contributor

I have been eating a ton of them. Lately I just cut them in cubes and boil them, butter and salt with other veges on the side. My kids even eat them this way. It is quick and easy. I peal mine.

There are so many things you can do with them, but I haven't ever frozen them, so can't help you with that one. YOu can store them forever though. Just keep them in a cool dry place. Like a basement or garage in the winter. Don't keep them next to onions though or they will spoil quicker.

Monica

Link to comment
Share on other sites
FrostyFriday Rookie
What do I do with them? I love potatoes, but I bought a 25 lb bag almost 2 weeks ago and have barely touched it. Not to mention grandma sent me home yesterday with a 5 lb bag of reds, and a few goldens too. Has anyone ever frozen potato gratings? Like raw hash browns? Any "different" recipes for spuds? I think I'm gonna try to make some potato bread. Any other ideas?? Lol! Thx for the help!

-------------------------------------------------

Try this site for great recipes for potatoes.

Open Original Shared Link

Link to comment
Share on other sites
lindalee Enthusiast

Sorry, I am not doing nightshades anymore. I used to be a potato addict. I would have to give them to my church. :)

Link to comment
Share on other sites
queenofhearts Explorer

Vichyssoise! Or any kind of potato soup. Hot or cold, I love it with lots of chopped herbs for garnish.

I also make a very quick mixed-veg soup with tomatoes, potatoes, carrots, + chili powder & cumin in a base of v-8 juice! I love it topped with cilantro & with corn tortillas on the side.

Unfortunately they don't freeze well in my experience.

Link to comment
Share on other sites
cycler Contributor
What do I do with them? I love potatoes, but I bought a 25 lb bag almost 2 weeks ago and have barely touched it. Not to mention grandma sent me home yesterday with a 5 lb bag of reds, and a few goldens too. Has anyone ever frozen potato gratings? Like raw hash browns? Any "different" recipes for spuds? I think I'm gonna try to make some potato bread. Any other ideas?? Lol! Thx for the help!

How about Potato Kugel - it's a hearty dish and I use it to satisfy the need for something substantial or filling.

3 eggs, beaten

3 cups grated, drained raw potatoes

1/2 cup flour (substitute for gluten-free)

1/2 teaspoon baking powder

1 1/2 teaspoons salt

1/4 teaspoon pepper

3 tablespoons grated onion

4 tablespoons melted butter

Mix well into a greased 1 1/2-quart baking dish. Bake at 350 degrees F for 1 hour or until browned.

Serve w/sour cream or applesauce.

Link to comment
Share on other sites

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



grantschoep Contributor

When its cold out, I often through 6 or 7 or so in the oven. Eat one/two as a baked potatoe, peal the others and throw them in the fridge. Then I love to make some fried potatoes in the frying pan each day for breakfast., light margerine or even a mix of margerine and olive oil makes a great breakfast.

Also, potatoes go great in soups. I don't generally follow many soup recipes, I just through things I like in a crock pot and let em cook all day, example.

Chicken, dark meat, thigh/leg work good.

Chop the chicken up, leave raw

Potatoe, peal, chop up

Carrots, chop up

The above 3, I cut into .5 to 1 inch chunks

Now, just throw above in to almost fill a normal size crock pot.

Then I grab a measuring cup, add a good amount of water, mix in some onions, random herbs, worchesters$#&e sauce, and some vegetable broth(I usually use the dry form, but the Herbox boullian cubes made by Hormel)

Mix that all together, pour mixture over potatoes/meat/carrots in crock pot. Put the lid on, and turn it on. Then, go to work, come home and eat it. I usually let it simmer all day for about 9 hours on low, than turn it up to high for one more hour.

To make it much more unhealthy, :> I like to take out two strips of bacon, chop that up and fry the bacon until about done, but not overdone(i.e. crunchy, throw bacon in to soup and let it finish off on high.

Link to comment
Share on other sites
hannahsue01 Enthusiast

To keep them fresh longer I store my potatoes in the fridge....they don't usually grow things this way they just turn spongy when they go bad.....I have a whole drawer dedicated to just potatoes....we go through a few of them and live an hour from a decent grocery store. One of our families favorite ways to fix potatoes amung many of the others mentioned is just to peel them...cut them in cubes....micowave them untill soft....add lots of butter (I like my butter) salt, garlic, and basil. Another thing we do with our potatoes is to use the same seasoning plus season salt with the cut up pealed potatoes and use cut up peices of chicken breast....but you could use other meats like steak as well or add other vegies like carrots or somthing.....and seal them in foil....I add some water about 1/8 cup to each packet to keep things moist and create steam.....we put ours over an open fire pit usually for camping and what not put you could put them in the oven or on a grill untill done. My husband like to put cheese on top of allot of his potatoes. Another family favorite is home made french fries.

Link to comment
Share on other sites
ArtGirl Enthusiast

You can freeze fried potatoes for use later on in the year.

Peel and cut the spuds in small cubes and fry in oil/shortening until barely soft. Blot the potatoes to take off excess oil. Spread on a cookie sheet and put in the freezer just until frozen. Then pour them into a plastic bag (this way they'll stay separated in the bag). You can take out just what you need and heat up in the oven or defrost and put back in a hot pan and crisp them up.

I've done this for years. You don't need to coat them with anything like the commercial fried potatoes so they are very safe.

Link to comment
Share on other sites
LonelyWolf307 Rookie

I ADORE my lefse recipe, it tastes great, and it's fat-free too :)

3 cups mashed potatoes, usually 3 good sized potatoes will do, just peel, boil, and mash them

1/2 cup unsweetened applesauce

3 tablespoons sugar

2 teaspoons salt

1 1/2 cups white rice or gluten-free all-purpose flour

Combine all ingredients, flour last. Roll out like a tortilla, fry in a non-stick pan essentially like you would a tortilla.

The nice part about this recipe is that you can make a large batch at a time, and freeze the ones you don't eat right away. Just microwave for a short period of time and they taste like they're fresh.

Link to comment
Share on other sites
Sweetfudge Community Regular

Thanks everyone, I will have to put these ideas to use :) Tried to make some potato bread tonight (and failed miserably, but that's another story in another post!).

Link to comment
Share on other sites
  • 2 weeks later...
Saz Explorer

I haven't made this for about 5 months but I still rekon it tastes good. I just made it up in my head so there is no exact measurement, it depends on ur personal taste.

Basically you cube/ chop potatoes and put them in a pan. ( do this before anything else other wise you end up with half of it burned and uncooked potatoes) Next chop up some onion and bacon and add that. You can add a bit of garlic if you want. Last just when all is almost cooked add some rosemary and thyme. I usually drizzle a little olive oil over it. It doesn't sound like much but is actaully quite tasty.

Link to comment
Share on other sites
Guest Ang

Our family favorite cinnamon raisin sweetroll recipe calls for the "secret" ingredient of mashed potates. My mom and I have always measured out 1c increments of leftover mashed potates and frozen them for later use.

Unfortunately, I haven't tried using them in any gluten-free recipes, but I think they would work well. I haven't had

the time to experiment with them yet. I think they would help with texture and moisture.

Angie

Link to comment
Share on other sites
Guhlia Rising Star

Sweetfudge, if you find a good potato bread recipe, please let us know. I used to be addicted to potato bread before Celiac. I absolutely love it. I would be in heaven if I could eat potato bread again.

Link to comment
Share on other sites
Sweetfudge Community Regular

hm, haven't had much time to search for a potato bread recipe. i tried making mashed potatoes with a bit of plain yogurt and spices last night...the yogurt made it kind of sour. i've made lots of soups and stews, and oven fried potatoes, had some hashbrowns the other morning w/ breakfast. my favorite recipe though, i would have to say, is mashed potatoes with some goat cheese mixed in. it was so good and creamy! my husband said they were the best mashed potatoes he'd had in awhile :) he would have freaked out if i had told him what was in them (he's a very traditional eater...nothing "weird)! lol my secret ingredient haha! i think i might try Saz's recipe for potatoes w/ bacon and spices tonight with some chicken! yummy!

oh and i have been keeping the spuds in the fridge! great idea! although on my bag of golden's it says not to refridgerate...hm, anyone know why??

Link to comment
Share on other sites
  • 2 weeks later...
Bryan's Mom Newbie
Sweetfudge, if you find a good potato bread recipe, please let us know. I used to be addicted to potato bread before Celiac. I absolutely love it. I would be in heaven if I could eat potato bread again.

Hi. I'm real close to a potato bread recipe. I think some minor changes will do it. I'll be baking this weekend, and let you know if I'm successful. (No gluten, eggs, or milk)

Link to comment
Share on other sites
evie Rookie
What do I do with them? I love potatoes, but I bought a 25 lb bag almost 2 weeks ago and have barely touched it. Not to mention grandma sent me home yesterday with a 5 lb bag of reds, and a few goldens too. Has anyone ever frozen potato gratings? Like raw hash browns? Any "different" recipes for spuds? I think I'm gonna try to make some potato bread. Any other ideas?? Lol! Thx for the help!

Sweetfudge..I noticed no one came up with idea I use to keep potatoes from going bad in our warm basement. I boil the potaoes in jackets, peel them, shred, dice or whatever is your preference then bag and freeze in size bags you can use for your family. To use let them thaw partly and use as if fresh boiled. About keeping potatoes in fridge..I think it changes the sugar content somewhat, not real sure, I just don't do it. Guess I would rather knock off the potato sprouts!! :lol: Frozen potaoes make good salad, do need to drain off a bit of water. Have a good evening! evie :)

Link to comment
Share on other sites
debmidge Rising Star

..and then there's the ever popular potato toy: Mr. Potato Head. With 25# I am sure you have one to spare to design one.... :D

Link to comment
Share on other sites
clbevilacqua Explorer

Try this-it tastes great but don't tell anyone what it is made from until they try it-especially kids! :)

Potato Candy

Peel and boil a potato in water only until soft. Drain water and mash VERY well, there should be no lumps at all. Add sifted confectioner's sugar until it makes a dough (the first addition of sugar will actually turn the potato to liquid) that can be rolled out without sticking. Roll out to 1/8 to 1/4 inch thick. Spread peanut butter on dough and roll like a jelly roll then slice into pieces. It's now ready to enjoy!

Link to comment
Share on other sites

Archived

This topic is now archived and is closed to further replies.


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      120,500
    • Most Online (within 30 mins)
      7,748

    fine one
    Newest Member
    fine one
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      120.2k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • SuzanneL
      It was tTG IGG that was flagged high. I'm not sure about the other stuff. I'm still eating my normal stuff. 
    • cristiana
      Thank you for your post, @Nedast, and welcome to the forum. It is interesting to read of your experiences. Although I've not had TMJ, from time to time I have had a bit of mild pain in my jaw, sharp stabbing pains and tingling in my face which appears to have been caused by issues with my trigeminal nerve.  I read that sometimes a damaged trigeminal nerve in coeliacs can heal after adopting a gluten free diet.  I try to keep out of cold winds or wear a scarf over my face when it is cold and windy, those conditions tend to be my 'trigger' but I do think that staying clear of gluten has helped.  Also, sleeping with a rolled up towel under my neck is a tip I picked up online, again, that seems to bring benefits. Thank you again for your input - living with this sort of pain can be very hard, so it is good to be able to share advice.
    • Julie Riordan
      I am going to France in two weeks and then to Portugal in May   Thanks for your reply 
    • Nedast
      I made an account just to reply to this topic. My story resembles yours in so many ways that it is truly amazing. I also suddenly became lactose intolerant, went a little under 10 years attributing all my symtoms to different body parts, never thinking it was something systemic until much later. I had the same mental problems - anxiety, depression, fatigue, etc. In fact, the only real difference in our story is that I was never formally diagnosed. When I discovered that my myriad symtoms, that had been continuous and worsening for years, all rapidly subsided upon cessation of consuming gluten, I immediately took it upon myself to cut gluten out of my diet completely. I live in America, and had lost my health insurance within the year prior to my discovery, so I could not get tested, and I will never willingly or knowingly consume gluten again, which I would have to do in order to get tested now that I have insurance again. But that is not the point of this reply. I also had extreme TMJ pain that began within months of getting my wisdom teeth out at - you guessed it - 17 years old. I was in and out of doctors for my various symptoms for about 5 years before I gave up, but during that time I had also kept getting reffered to different kinds of doctors that had their own, different solutions to my TMJ issue, an issue which I only recently discovered was related to my other symptoms. I began with physical therapy, and the physical therapist eventually broke down at me after many months, raising her voice at me and saying that there was nothing she could do for me. After that saga, I saw a plastic surgeon at the request of my GP, who he knew personally. This palstic surgeon began using botox injections to stop my spasming jaw muscles, and he managed to get it covered by my insurace in 2011, which was harder to do back then. This helped the pain tremendously, but did not solve the underlying problem, and I had to get repeat injections every three months. After a couple of years, this began to lose effectiveness, and I needed treatments more often than my insurance would cover. The surgeon did a scan on the joint and saw slight damage to the tissues. He then got approved by insurance to do a small surgery on the massseter (jaw) muscle - making an incision, and then splicing tissue into the muscle to stop the spasming. It worked amazingly, but about three months later it had stopped working. I was on the verge of seeing the top oral surgeon in our city, but instead of operating on me, he referred me to a unique group of dentists who focus on the TMJ and its biomechanical relationship to teeth occlusion (i.e. how the teeth fit together). This is what your dentist did, and what he did to you was boderline if not outright malpractice. There is a dental field that specializes in doing this kind of dental work, and it takes many years of extra schooling (and a lot of money invested into education) to be able to modify teeth occusion in this manner. Just based on the way you describe your dentist doing this, I can tell he was not qualified to do this to you. Dentists who are qualified and engage in this practice take many measurments of your head, mouth, teeth, etc., they take laboratory molds of your teeth, and they then make a complete, life-size model of your skull and teeth to help them guide their work on you. They then have a lab construct, and give you what is called a "bite splint." It looks and feels like a retainer, but its function is entirely different. This is essentially a literal splint for the TMJ that situates on the teeth. The splint is progressively modified once or twice per week, over several months, in order to slowly move the joint to its correct position. The muscles spasm less, stress is taken off the joint, as the joint slowly moves back into its proper position. The pain reduces each month, each week, sometimes even each day you go in for a visit. The joint has to be moved in this manner with the splint BEFORE the modification to the teeth begins. They then add to your tooth structure with small bits of composite, to keep the joint in its proper place after it has been sucessfully repositioned. Subtracting from your teeth, by grinding down bits of your natural tooth structure, is done very conservatively, if they have to do it at all. This process worked for me - after six months, my face, jaw, neck all felt normal, and I had no more pain - a feeling I had not had in a long time. It also made my face look better. I had not realized the true extent that the spasming muscles and the joint derangement had effected the shape of my face. The pain began to return after a few months, but nowhere near where it had been before. This immense reduction in pain lasted for a little over two years. The treatment still ultimately failed, but it is not their fault, and it is still the treatment that has given me the most relief to this day. Later on, I even went about three years with very, very good pain reduction, before the joint severely destabilized again. This field of dentistry is the last line treatment for TMJ issues before oral surgery on the TMJ. There aren't as many denists around who practice this anymore, and the practice is currently shrinking due to dentists opting for less espensive, additional educations in things like professional whitening, which have a broader marketability. Getting this treatment is also very expensive if not covered by insurance (in America at least). My first time was covered by insurance, second time was not, though the dentist took pity on me due to the nature of my case and charged like a quarter of usual pricing. Most cases seen by these dentists are complete successes, and the patient never has to come back again. But occasionally they get a case that is not a success, and I was one of those cases. A little over a year ago, I began seeing the second dentist who keeps my TMJ stable in this manner. The first dentist retired, and then died sadly. A shame too, because he was a truly amazing, knowledgable guy who really wanted to help people. The new dentist began to get suspicious when my joint failed to stay stable after I was finished with the bite splint and his modifications, so he did another scan on me. This is ten years after the first scan (remember, I said the surgeon saw "slight" damage to the tissue on the first scan). This new scan revealed that I now no longer have cartilage in the joint, on both sides - complete degeneration of the soft tissues and some damage to the bone. The dentist sat me down and had a talk with me after these results came in, and said that when he sees damage like this in cases like mine, that the damage to the joint is most likely autoimmune, and that, in his experinece, it is usually autoimmune. He has sent patients with cases like mine to Mayo Clinic. He said he will continue to see me as long as the treatment continues to offer me relief, but also said that I will probably have to see a dentist for this type of treatment for the rest of my life. He is not currently recommending surgery due to my young age and the fact that the treatment he provides manages my symptoms pretty well. I still see this dentist today, and probably will see this kind of dental specialist for the rest of my life, since they have helped with this issue the most. I did not inform him that I am 100% sure that I have celiac disease (due to my complete symptom remission upon gluten cessation). I didn't inform him because I thought it would be inappropriate due to not having a formal diagnosis. I was disappointed, because I had believed I had caught it BEFORE it had done permanent damage to my body. I had never suspected that my TMJ issues may be related to my other symptoms, and that the damage would end up complete and permanent. Luckily, I caught it about 6 months after my other joints started hurting, and they stopped hurting right after I went gluten free, and haven't hurt since. I of course did the necessary research after the results of the second scan, and found out that the TMJ is the most commonly involved joint in autoimmune disease of the intestines, and if mutliple joints are effected, it is usually the first one effected. This makes complete sense, since the TMJ is the most closely related joint to the intestines, and literally controls the opening that allows food passage into your intestines. I am here to tell you, that if anyone says there is no potential relationship between TMJ issues and celiac disease, they are absolutely wrong. Just google TMJ and Celiac disease, and read the scientific articles you find. Research on issues regarding the TMJ is relatively sparse, but you will find the association you're looking for validated.
    • trents
      Welcome to the forum, @SuzanneL! Which tTG was that? tTG-IGA? tTG-IGG? Were there other celiac antibody tests run from that blood draw? Was total IGA measured? By some chance were you already cutting back on gluten by the time the blood draw was taken or just not eating much? For the celiac antibody tests to be accurate a person needs to be eating about 10g of gluten daily which is about 4-6 pieces of bread.
×
×
  • Create New...