Moderators: JeffN, f1jim, carolve, Heather McDougall
Re: June 2020 McDougall MWL Weigh-In Group
Postby wildgoose » Mon Jun 08, 2020 1:31 pm
Lakegirl wrote:
Have tried Jeff’s Chubby Chips, as written, and would highly recommend his method as they were very potato-ey, chewy and also kind of moist if you don’t overbake. Has anyone tried or have any advice about making Chubby Chips with sweet potato or yam? I have some Japanese sweet potato and Hannah yams that I would like to use up. After re-reading the potato comments, if Chips don’t work out, I will probably steam them for a lower calorie count.
@Lakegirl I have done Chubby Chips with sweet potatoes. The orange ones are a little wet and have to be cooked longer. The Japanese sweet potatoes and Hannah yams work very well, I think.
I also do a lot of my chips/fries with pre-cooked and chilled potatoes, of all kinds. I bake or steam a big batch at once, then store them in the fridge to be reheated or made into chips or fries as needed. I think they turn out better than starting with raw potatoes.
My latest way of making potatoes came about thanks to the grocery store. I don’t go inside stores these days, so I’ve been ordering groceries for pickup. That means I don’t get to pick over the bags of potatoes and choose a bag that has the larger ones that I like. Last week, I got a bag of Yukon Golds that had mostly very small potatoes. OK, I needed to figure out what to do with them.
I cooked them in a steamer basket in the Instant Pot, then stored them in the fridge. When I was ready to eat them, I took a few, cut them in half, smashed them with the heel of my hand and air fried them at 400 degrees for 20 minutes. They were thick and came out moist on the inside, much like Chubby Chips. But I liked the rough edges on the top, and the skins were nice too. The idea wasn’t mine — I got it from Tami Kramer (Nutmeg Notebook), who posted a recipe for what she calls Smashed Potatoes.
Goose
MartiB - That looks like a pretty great week! Since smoothies aren't recommended, does that seem like something you would be willing to eliminate from your routine? One possibility for a ranch-flavored dressing - Jeff's Creamy Garlic Dill Dressing with some adjustments to the herbs and spices -
JeffN wrote:
Creamy Garlic Dill Dressing
1 Can Eden Foods No Salt Added Butter Beans, drained (save the drained bean liquid).
4 (-6) Tbsp bean liquid
2 (-3) Tbsp plain vinegar or balsamic vinegar or lemon juice
1/2 (-1) tsp garlic powder
1/2 (-1) tsp dried dill weed
Blend in food processor or blender till creamy.
Adjust the amount of bean water & vinegar/lemon juice to the consistency you like.
Adjust the amount of garlic & dill to the flavor you like.
Any white bean will work but I find butter beans make the creamiest dressing.
P.S. 1 can beans is approximately 1 1/2 cup cooked beans.
molly25 wrote:
That garlic dill dressing looks awesome. I'm thinking you could change up the spices and come dangerously close to it tasting like a ranch dressing (onion powder, parsley flakes, black pepper, keep the dill in there).
Yes. Many people have done this and think the very same thing.
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