Weekly Food for Thought with why potatoes are good for you, how long eggs are good for, a Pierogy Bruschetta recipe and more.
Do your heart a favor and add the largest and most affordable source of potassium of any vegetable or fruit to your plate: potatoes.
Identified as a nutrient of concern by the 2010 Dietary Guidelines as lacking in the American diet, potassium has been shown to help reduce the risk of high blood pressure.
In addition to potassium, potatoes contain essential vitamins and minerals, fiber and antioxidants. At just 110 calories, one medium-size (5.3-ounce) skin-on potato has more potassium (620 milligrams) than a banana (450 milligrams), provides almost half the daily value of vitamin C (45 percent) and contains no fat, sodium or cholesterol.
So have a baked potato with your hamburger, and make sure it is lean ground beef. Skip the cheese to lower saturated fat, and top it with healthful veggies. Also, go light on the condiments to create a well-balanced meal.
Remember, the USDA's new MyPlate guidelines that say to fill half your plate with fruits and veggies. Take the MyPlate Makeover Challenge at www.fuitsandveggiesmorematters.org for a chance to win a $100 gift card, and visit the U.S. Potato Board website, www.potatogoodness.com, for potato recipes.
-- Family Features
Tip of the Week: How long are eggs good for?
Eggs are safe to eat until three weeks past the sell-by date as long as they are safely stored on the shelves of the refrigerator, which is colder than the egg rack on the door. Keep them in the original carton so you know the date, and never buy eggs that are cracked or not sold from a refrigerator that is at least 40 degrees or colder.
Easy recipe: Pierogy Bruschetta
1 package (16-ounces) Mrs. T's Potato & Onion Pierogies
1 large clove garlic, minced
1 tablespoon olive oil
1 pound fresh mozzarella cheese, cut into 1/2-inch chunks
2 medium ripe tomatoes, diced
1/4 cup fresh slivered basil
1 tablespoon red wine vinegar
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Fresh basil sprigs for garnish, optional
Grill or saute pierogies as package directs. Meanwhile, cook garlic clove in 1-quart saucepan over medium heat in hot oil, 1 minute or until lightly browned, stirring constantly. Set aside to cool slightly.
Combine mozzarella, tomatoes, basil, red wine vinegar, salt, pepper and cooked garlic mixture in large bowl. To serve, arrange pierogies on platter, top with tomato mixture. Garnish with basil sprigs, if desired. Serves 6.
-- Family Features/ Mrs. T's Pierogies
Did You Know?
The higher the wattage of a microwave oven, the faster it will cook food. Find the wattage on the inside of the door, on the back of the oven or in the owner's manual. – FoodSafety.gov
What year did the Lucky Charms cereal hit supermarket shelves in the United States?
Answer is at bottom of column
Wise to the Word: German potato salad
A bacon-studded potato salad made with a dressing of bacon fat, vinegar, seasonings and sometimes sugar. German potato salad can be served hot, cold or at room temperature. Favorite additions include minced onion, celery and green pepper.
Number to Know
540: A 16-ounce Shamrock Shake from McDonald’s is 540 calories.
The Dish On …
"The American Way of Eating" by Tracie McMillan
From the fields of California, a Walmart produce aisle outside of Detroit, and the kitchen of a New York City Applebee’s, award-winning journalist Tracie McMillan takes us into the heart of America’s meals. With startling intimacy, she portrays the lives and food of Mexican garlic crews, Midwestern produce managers, and Caribbean line cooks. Along the way, she asks the questions still facing America a decade after the declaration of an obesity epidemic: Why do we eat the way we do? And how can we change it?
From the Beer Nut’s Blog: It’s perfectly clear
I recently got over my prejudice of clear bottles, and I’m thankful I did. If you’re a craft beer drinker, you get it pounded into your head by brewers, websites and articles never to drink beer from clear bottles. They say clear bottles let too much light in, compared with brown bottles, and the beer will get skunked (which is true).
Recently, though, I took a chance. The Innis & Gunn I tried was fantastic, and then I rushed to try more. Each and every one is a joy to drink.
To read more from the Beer Nut, visit http://blogs.wickedlocal.com/beernut/.
Food Quiz Answer
GateHouse News Service