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potato

5 Handy Uses for Potatoes Outside the Kitchen

Potatoes are delicious and nutritious. They are the base for many hardy meals, and they are delicious in their own right. You can use them to make many favorites, such as potato chips, mashed potatoes, and twice-baked potatoes. Potatoes aren’t just for eating. They have many uses that extend far beyond the kitchen and the dinner table.  Here are 5 ways that you can use a potato outside the kitchen:

Photo by Scott Bauer

To Remove Rust
Simply cut open a raw potato and rub it on a rusted area. The acid in the potato’s juice dissolves the rust, and the coarse skin of the potato flesh helps to remove it. For tough jobs, you can add a little soap or salt to increase the potato’s power. Use it on pans in the kitchen or on surfaces like your bathroom sink, tools, or car parts.

To Clean
Potatoes can clean more than just rust. You can use them to polish shoes, remove tarnish from silver, and even clean up stains. Just rub a raw potato across your shoes to get a clean and shiny finish. To remove tarnish from silver, soak items in potato water after cooking. Let the silver soak, and it will come out shiny. For tough stains, try rubbing a raw potato on the spot or dabbing with a little potato water.

To Cure Ailments
Potatoes can help you to treat many minor ailments, such as skin burns, back aches or headaches. It is even said to be able to help alleviate symptoms of more serious ailments, such as ulcers, gout, and sciatica. As a topical relief, you can rub a raw potato on your temples for a headache or make a paste of raw potato and water to put on your skin to soothe a burn. For internal ailments, you can drink the juice of a potato (made from a mechanical juicer). Add other juices to the mix if you want to balance out the flavor!

To Care for Skin
Potatoes are said to be able to do many amazing things for the skin, including clearing up acne and reducing the appearance of wrinkles, according to “Alternative Cures: More than 1,000 of the Most Effective Natural Home Remedies.” You can rub a raw potato over problem areas on your skin to clear up acne and minor rashes. Or you can make a face mask from a paste of raw potatoes and water and leave it on your face for 30 minutes. You can also wash your face with potato juice daily.

To Create Art
The simple potato is a powerful tool. If you cut a potato into slices, you can dip them into paints and create an effective stamp. Carve your potato into fun shapes for a variety of stamps. This is an easy way to enjoy craft time with kids, and when you’re done, you can just throw the potato away and not have to worry about cleaning up brushes.

What other ways have you used a potato around your house (besides eating)? Share your tips in the comments!

This post is contributed by Bridget Sandorford, a freelance food writer who’s recently been researching culinary schools in Hawaii. In her spare time, she enjoys biking, painting and working on her first cookbook!

potatoes_th

Terrific Twice Baked Potatoes

This recipe is contributed by Victoria Pine.

What I love most about this recipe is not only the amazing blend of flavors, but that you can prepare these potatoes hours before dinner and pop them into the fridge. About half an hour before dinner take them out and put them in an oven heated to 350 degrees. Give them time to heat up and get all steamy and delicious, about 30 minutes. There is only one disclaimer: I guarantee wonderful compliments will start flying at you left and right after you serve them!

Twice Baked Potatoes

Ingredients

  • 5 large russet potatoes
  • 3 cups spinach
  • 1 tbsp butter
  • 1/4 of an onion
  • 2 cloves garlic
  • 10 strips of bacon
  • 1/4 cup fresh, chopped parsley
  • 3/4 cup milk
  • 2 cups shredded cheddar cheese

Directions

  1. Preheat the oven to 400 degrees.
  2. Scrub the potatoes well and then cut slits in the top of the potatoes. Bake them in the oven for 1 hour.
  3. Chop 3 cups of spinach into strips. Sauté the spinach in 1 tablespoon of melted butter. Set aside.
  4. Chop the onion finely. Saute onion and 2 cloves of minced garlic. Set aside.
  5. Chop 10 strips of bacon into small pieces and cook until crisp. Set aside for topping.
  6. Turn the oven down to 350 degrees and remove the potatoes from the oven. Cut them in half lengthwise and scoop out the potato from the skins. Place the skins in a 9×13 pan and put the potato in a large mixing bowl. Add ¾ cup of milk to the potatoes and mash thoroughly. Add the sauteed ingredients and the parsley (not the bacon!) to the potatoes and mix well.
  7. Fill the potato skins with the mashed potato mixture. Top with bacon and cheddar cheese. Bake at 350 degrees for 30 minutes. To add an appealing golden brown touch, put the potatoes under the broiler for just a minute!
  8. Enjoy!
cupcake

High Altitude Chocolate Cupcakes and Baking Tips

This article and recipe is contributed by Amy Andrews, author of the blog Amy’s Food Room.

Have you ever tried baking a cake while vacationing in Tahoe (6000 ft.)? Or Park City (7000 ft.)? Or actually living in Denver, the official “mile-high” city (5280 ft.)? Nothing wipes the smile off my domestic goddess face faster than when a kid of mine won’t eat a cupcake I baked. No denying the facts: high altitude + regular (aka “sea level”) recipe = one crumbly, dry cake. Frosting anyone?

It’s all about air pressure. The higher up you go, the less air pressure, so the faster water evaporates, and the faster things bake. Make adjustments to the leavening, flour, liquid, sugar, oven temperature and baking time and you should have a delicious, made-by-you cake to share.

TIPS: In general, you want to use a tiny bit less leavening to delay the “poof” of your cake (1/8 teaspoon less per 1000 feet or so), about a tablespoon more flour per 1000 feet (to provide more structure during the “poof”), a couple tablespoons more liquid for moisture, a tad higher oven temperature to set the “poof”, and a shorter baking time to preserve just the right amount of moisture. Speedy evaporation also concentrates sugar, so don’t use as much (drop a tablespoon per cup). King Arthur Flour has a handy chart, which I used to adjust Magnolia Bakery’s chocolate cupcakes here in Bozeman, Montana (4820 feet), with kid- approved success. Here’s to better baking while you’re enjoying the mountains!

 

Chocolate Cupcakes (Bozeman Style)
Makes 12 cupcakes

Ingredients

1/2 cup organic unsalted butter, at room temperature
1/2 cup granulated cane sugar
1/4 cup packed light brown cane sugar
3 large eggs, at room temperature
3 oz. unsweetened chocolate, melted and cooled to room temperature
3/4 cup organic buttermilk, at room temperature
1/2 tsp vanilla extract
1 cup unbleached all-purpose wheat flour
7/8 tsp baking soda
1/4 tsp kosher salt

Directions

1. Preheat oven to 365 degrees F. Line a 12 muffin cup pan with cupcake papers.
2. Using an electric mixer, cream the butter and sugars until fluffy, about 3 minutes. Add the eggs, one at a time, and mix thoroughly after each. Mix in the cooled, melted chocolate.
3. Stir together the flour, baking soda, and salt in a small bowl. Add the vanilla to the buttermilk in the measuring cup you use. Add the flour to the butter-sugar-egg mixture in thirds, alternating with the buttermilk- vanilla. Mix just to combine.
4. Portion batter into pan and bake for 13 – 15 minutes, until toothpick inserted in the center of a cupcake comes out clean. Do not overbake, or your cupcakes will be dry. Let cool 15 minutes in pan, then remove cupcakes to wire rack to completely cool before icing.

Recipe adapted from Magnolia’s Chocolate Cupcakes in More from Magnolia by Allysa Torey.

muffins

Lovely Lemon Poppy Seed Muffins

This recipe is contributed by Victoria Pine.

Fluffy, sweet, lemony, and delicious, this muffin recipe is fool-proof. Lemon extract gives the muffins a tasty flavor. These are great for a delicious breakfast, mouthwatering snack, or a tempting midnight treat. Enjoy these delicious muffins!

lemon poppy seed muffins

 

Lemon Poppy Seed Muffins
Makes 24

Ingredients

3 cups of flour
1 1/2 tsps salt
1 1/2 tsps baking powder
3 eggs
1 1/2 cups milk
1 cup oil
2 1/4 cups sugar
1 1/2 tbsp poppy seeds
1 tbsp lemon extract
1 1/2 tsps vanilla extract

Directions

  1. Preheat oven to 400 degrees.
  2. Whisk flour, salt, and baking powder in a large bowl.
  3. Add the remaining ingredients and beat for 1-2 minutes with an electric mixer.
  4. Fill 2 dozen muffin cups about 3/4 of the way full.
  5. Bake for 15-20 minutes. Enjoy them hot out of the oven with a cool glass of milk!

 

Untitled

Homemade Eggnog Martinis

This recipe is contributed by Nicole, author of the blog Healthy and Delish.

Martinis can be enjoyed any time of year. However, to get into the Christmas spirit, how about making an Egg Nog Martini? This martini is all decked out with red and green sugar crystals on the martini glasses. Why do we call it “eggnog”? The “nog” part of its name has evolved from the word noggin, a Middle English term for a little, carved wooden cup used to serve alcohol. Well, that’s enough of history, let’s get to the recipe!

Eggnog Martini
Serves 5

Ingredients
4 egg yolks
1/3 cup sugar plus 1 tbsp
1 pint whole milk
1 cup half and half
1 tsp nutmeg
Bacardi or other brand of your favorite rum
Red and green sugar
Icing (for rimming glasses)

Directions

  1. Beat egg yolks until lightened. Add 1/3 cup sugar and beat until dissolved. In a pot, add milk, half and half and nutmeg and bring just to a boil. Then remove from heat. Temper slowly into yolk mixture. Return mixture to pan and cook until 160 degrees F. Put in fridge to chill.
  2. For martini glass, put premade icing all around martini rim. Pour red and green sugar on a plate. Dip martini rims in the sugar and pat iced rims with sugar to evenly coat.
  3. For one martini: put a little ice, 1 oz rum, and 4 oz egg nog in cocktail shaker. Shake and strain into martini glass. Voila! Enjoy by the fire while admiring your Christmas tree.

Eggnog recipe adapted from Alton Brown.

pairing

5 Ways to Pair Wine with Your Holiday Meal

This article is contributed by Gregory Dal Piaz of Snooth.com

During the holidays, many of us have family traditions when it comes to decorating, celebrating and, of course, eating. Every family has their own unique holiday routine which could include anything from a smoked ham to a roasted pheasant. But no matter what goes on your holiday table, there’s a wine out there that goes with it.

Smoked Ham

photo by Food & Fire

A smoked ham might be the most traditional of all Christmas entrees. Since a sweet coating, like honey or cherry and pomegranate, usually accompanies the ham, wines with smokiness or oak aging would be a good complement.

Try Syrah, a traditional pairing for baked ham or a Grenache which has a sweet fruit flavor that will work with a glazed ham.

Two to try:

 

Roast Beef

Photo by Canadian Beef via Flickr

Whether a prime rib eye of round or rump roast, the common theme of soft texture and intense beef flavors are the hallmarks of roast beef. The wine you choose to pair with this dish should mirror those characteristics as best as possible.

The texture calls for mature wine or one with naturally moderate tannins, such as Zinfandel or Italy’s Negroamaro. These wines are all also fairly rich, like roast beef.

Two to try:

 

Roast Goose

photo by jayneandd via Flickr

Roast goose is a traditional holiday dish that is often a great partner for wine. But the pairing can depend as much on the stuffing and sauce as it does on the goose. One thing is for sure, this bird is richer and more flavorful than your typical turkey, so try and find a rich and flavorful wine to match.

A Chardonnay, especially a white Burgundy or a Pinot Gris, from Alsace, France would both work well.

Two to try:

 

Roast Duck

photo by Mark's Daily Apple

Roast duck is a good dish for a small gathering. It takes very well to fruity glazes and marinades, making it a happy match for fruitier wines. Since duck can be fatty, the best pairing will be with a wine that combines fruit with acidity.

Cabernet Franc definitely has this balance. Another solid fit would be a California Pinot Noir.

Two to try:

 

Pork Tenderloin

Photo by ugod via Flickr

Pork tenderloin can be looked at a bit like a blank slate. Keeping the other flavors on the table light and fresh makes it easier to pair a complementary wine.

Once again, you can’t go wrong with Pinot Gris, which is both fruity and spicy. In addition, Teroldego, a red wine from Northern Italy, has a lovely combo of wild berry and spice.

Two to try:

Find more great articles and resources on Snooth!

Feature photo: Oakland Magazine

Apple Cobbler

Easy Apple Cobbler

This recipe is contributed by Karla, author of KMKCreatives Kitchen.

I’ve been experimenting a lot lately with cobbler. And by experimenting I mean making mass quantities of this recipe and trying to figure out how I can consume it all without gaining weight. I haven’t quite figure it out yet, but what I have figured out it is that I have an immense weakness for this warm, buttery, melt in your mouth dessert. Superman has Kryptonite…I have cobbler.

I make so much of it that I swear my roommates have been secretly counting down the days until apples are out of season and I have to tuck this recipe away. Little do they know, I’ve got a secret. Other fruits work well in this recipe too. That’s right, when I’m done carting home bushels of apples, I’m going blueberry picking and when summer hits, you’ll find me soaking peaches in bourbon for a substitute too. I’ll never get sick of this recipe and if they don’t want to share…that’s just more cobbler for me.

Apple (or any fruit) Cobbler
Serves 6-8

Ingredients
8 apples, peeled and sliced, about 6 to 8 cups
3/4 cup sugar, plus more for dusting
2 tbsp cornstarch
1/2 tsp cinnamon
1/2 tsp nutmeg
1 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp kosher salt
16 tbsps (2 sticks) softened unsalted butter 
3/4 cup heavy cream, plus more for brushing

Directions

  1. Heat the oven to 375 degrees F.
  2. In a large bowl add the apples, 1/4 cup sugar, cornstarch, cinnamon, and nutmeg and mix well to coat the apples evenly. In a 10-inch cast iron skillet over medium-low heat, melt 4 tablespoons of butter. Add the apple mixture and gently cook until just heated through. Do not overcook! The apples will bake more with the dumplings so you don’t have to cook them all the way just yet. Remove from heat and set aside.
  3. Prepare the dumplings: Into a bowl sift together the flour, 1/2 cup sugar, baking powder, and salt. Cut the remaining 1 1/2 sticks of butter into small pieces and add it to the flour mixture, cut it in with a pastry blender or your hands until the mixture looks like coarse bread crumbs. Use enough of the 3/4 cup of cream to make the dough just come together and make sure to not overwork it. The dough should be manageable but slightly sticky.
  4. Drop the dough by tablespoonfuls over the warm apples. Gaps are fine as the dough will puff and spread as it bakes. Brush the top of the dumplings with the heavy cream and sprinkle with sugar.
  5. Place on a baking sheet to catch any drippings and cook for approximately 40 minutes or until the top is golden brown and the fruit is bubbly. This recipe works great with a wide variety of different fruits!
  6. Serve warm with a scoop of ice cream or a dollop of whipped cream.
_MG_3595_egg_drop_soup

Simple Egg Drop Soup and a Cookbook Giveaway!

Have you ever been served a halfway decent egg drop soup at a Chinese restaurant in the US? I sure haven’t. I even preemptively say “no soup for me” when I order my lunch special because I know I’ll just take one sip, move my spoon around a bit and then push it aside. Why is the average egg drop soup so dull and indelible? The recipe below breaks the mold. It’s not goopy and teeming with MSG, but smooth, savory, and comforting.

 

Simple Egg Drop Soup
Recipe Source: Easy Chinese Recipes

Serves 4

2 tablespoons cornstarch
3 tablespoons water
1 ¾ cups (425 ml) Homemade Chicken Stock or 1 can (14-oz/400-g) store-bought chicken broth
1 cup (250 ml) water
½ tomato, diced
3 dashes white pepper
½ teaspoon salt or to taste
2 large eggs, lightly beaten

1. Mix the cornstarch with 3 tablespoons of water in a small bowl. Stir to blend well. Set aside.
2.  Bring the chicken broth and water to boil in a pot. Add the tomato, white pepper, salt, and thicken the soup with the cornstarch mixture. Stir the soup with a ladle and turn off the heat.
3.  Swirl the beaten eggs into the soup and immediately stir three times with a pair of chopsticks. Cover the pot with its lid for 2 minutes. The eggs should be cooked and will form into silken threads.
4.  Dish out into individual serving bowls and serve immediately.

The recipe above is from Easy Chinese Recipes by Bee Yinn Low of Rasa Malaysia and Gourmand Recipes. The cookbook is a collection of Bee’s all-time favorite dishes that also happen to be simple and approachable for cooks of all levels. You could be a Chinese cooking newbie or so close and personal with your wok that you’ve named it! (Wokkie it doing great, thanks for asking).

Giveaway
Bee will send a copy of Easy Chinese Recipes to a randomly chosen Facebook commenter on this post!

Update: Contest is now over. Congrats to our cookbook winner, Martha Delgado!

Rules:

  • To enter, leave a Facebook comment below.
  • You may enter only once.
  • The comment must be left before 5:00 pm EST on Sunday, October 16, 2011.
  • One winner will be selected in a random drawing.
  • Open to legal residents of the United States who are 18 and older.
  • Winner will be announced on this page by 6:00 pm EST on October 16th and contacted via Facebook message.