Recipe Corner (5/20/10)

Snacks and spuds

May 20, 2010

By Ginger Isham

One good thing about the recession is that it has made families think twice about spending habits and especially what goes into the grocery cart at the supermarket. Also, I hope this summer we see more emphasis on the word “local” in place of the word “organic” at the farmers’ markets to help families eat healthy, nutritious meals and snacks at an affordable cost.

I recently read an article on how to get your children to eat healthy snacks by using the alphabet. This summer, let the kids help with the shopping and pick out their snacks for each day, beginning with the letter A for one day, the letter B for the next day and so on. For example, Monday’s snack would be apples, Tuesday’s snack would be berries, Wednesday’s snack would be carrots …. When you have gone through the alphabet, begin again with a different food for each letter.

Also, let each child plan one meal a week and shop with you for the food needed for that meal. It can be fun and presentation can be creative. Set the table with a theme for the meal, make placemats, draw a picture of foods for a meal in advance, keep a journal of all the family meals and snacks for one week. Review it together as a family. Taking turns with setting and clearing the table, serving the dessert and loading the dishwasher can be a family event.

Now, related to a staple in our diets, I recently met a delightful young man who shared with me his love of potatoes. The following recipes are for Taylor:

Lemon Spicy Potatoes for Four

(Prep and cook in 30 minutes)

5 medium potatoes, cut into bite size pieces (peeled; if unpeeled, use thin skin potatoes)

2 cloves of garlic, crushed

1/4 cup chopped onion

1/2 teaspoon cumin (add more or less to taste)

1/2 teaspoon coriander (add more or less to taste)

1 teaspoon lemon rind, finely chopped

1/4 cup lemon juice

1/2 cup vegetable broth

1 tablespoon cilantro or parsley, chopped

salt and pepper

Heat 2 tablespoons olive oil in a pan and sauté onion for 3 minutes. Add garlic and cook for 30 to 40 seconds. Mix in spices and stir and cook for 1 minute. Add potatoes and stir. Add lemon juice, rind, broth, salt and pepper to taste. Cook over medium heat for 15 to 20 minutes. Stir now and then until potatoes are tender. Garnish with cilantro or parsley. Serve with hamburgers or steaks from the grill.

Broiled Potatoes with Lime Dip

(Prep and serve in 25 minutes)

Cut 4 unpeeled potatoes into 1/2-inch slices. Cook in lightly salted water for 6 minutes. Drain. Gently stir in 2 tablespoons olive oil and chili powder to taste. Place in single layer on a pan lined with foil. Season with salt and pepper. Broil 5 minutes, turn, broil for 5 more minutes. Serve with 2/3 cup low-fat mayonnaise, to which you have added lime juice, rind and garlic. Makes 3 to 4 servings.

Ginger Isham lives with her husband on a fifth generation family farm on Oak Hill Road.