Monthly Archives: February 2017

Potatoes for Power from Chef Carla!

carla-salad

I have been busy in the EarthFresh Kitchen this past week creating recipes that I hope will inspire you and your family. As a Mom, I strive to feed my kids nutritiously dense snacks that are home made and packed full of wholesome ingredients. Food that will fuel their bodies. As a busy Mom I know this can be challenging! My purpose when creating these recipes was to have a good snack on hand for my kids and myself and most importantly easy and time convenient. These recipes do just that and are easily portable, making them a great choice for on the run.

My version of a Potato Power Bar was DELICIOUS! These bars were super easy to make and packed full of Potatoes, nuts, seeds and dried fruit. Pure Goodness packed into every bite. The added Potato is a great alternative to flour with the added benefit of healthy nutrients! These bars will definitely give you a nutritional punch that not only taste good, but also are good for you and will fill you up between meals or a bust of fuel before a work out.


LOVE Banana muffins? I added Potatoes to my muffins to take it up a notch nutritionally. The Potato adds a healthy dose Fiber, Vitamin C and Potassium.

If your looking for a sweet and salty mid afternoon crunch? These delicious, rustic crackers give just that! The potato, peanut butter and crunch from the sunflower seeds pair beautifully. These thin crispy crackers are the perfect after school or on the go snack. This is also a great and super easy recipe to make if you are looking for something quick to whip up with a little bit of leftover mashed potatoes. Enjoy.

Sincerely,

Chef Carla

Potato Power Bars

Yields: 12 bars

Ingredients:

2 EarthFresh Yellow Potatoes, best for Mashing

3 cups rolled oats

½ cup brown sugar

½ cup unsweetened applesauce

¼ cup toasted slivered almonds

¼ cup shredded cocoanut

¼ cup dried cranberries

2 tbsp. honey

1 tbsp. flax seeds

Directions:

Preheat oven to 375 degrees F

Place the potatoes into a large pot and cover with cold, salted water. Bring to a boil, reduce heat to medium-low, cover and simmer until tender, roughly 15 minutes.

Meanwhile, add slivered almonds to a small pan and toast over medium heat for 5-7 minutes, tossing frequently. When almonds start to turn golden brown and become fragrant, remove from heat and set aside.

Drain and transfer the potatoes to a large bowl and lightly mash. Add rolled oats, brown sugar, unsweetened applesauce, toasted slivered almonds, shredded coconut, dried cranberries, honey and flax seeds to the bowl of potatoes and stir all the ingredients together.

Press the mixture into an 8X8 inch square pan lined with parchment paper. Bake for 25 minutes or until the oats on top are crispy. Remove from the oven and cut into 12 even bars, place on a cookie sheet lined with parchment paper and bake for another 30 minutes until the sides of the bars crisp up.

Potato Banana Muffins

Yields 24 muffins

Ingredients:

2 EarthFresh Yellow Potatoes, best for Mashing

2 eggs, lightly beaten

3 ripened bananas

½ cup brown sugar

¼ cup melted butter

¼ cup buttermilk

1 tsp Vanilla

1 tsp allspice

½ tsp cinnamon

¼ cup, chopped walnuts

2 cups flour

Directions:

Preheat oven to 375 degrees F

Place the potatoes into a large pot and cover with cold, salted water. Bring to a boil, reduce heat to medium-low, cover and simmer until tender, roughly 15 minutes. Drain and transfer the potatoes to bowl and lightly mash with the bananas.

In a separate large bowl, whisk the eggs, brown sugar, butter, buttermilk, vanilla, allspice, cinnamon, potatoes and chopped walnuts. Stir to incorporate all ingredients. Add flour half a cup at a time and stir to incorporate. Line two muffin tins with large sized muffin liners and fill each line ¾ full. Transfer muffin tins to the oven and bake for 25 minutes. Remove from oven cool completely.

Gluten – Free Rustic Potato Chai Crackers

Ingredients:

2 EarthFresh Yellow Potatoes, Best for Mashing

1 cup crunchy peanut butter

2 tbsp. brown sugar

1 cup unsalted sunflower seeds

3 tbsp. chai seeds

1 tsp course sea salt

1 tsp allspice

Directions:

Preheat oven to 350 degrees F

Place the potatoes into a large pot and cover with cold, salted water. Bring to a boil, reduce heat to medium-low, cover and simmer until tender, roughly 15 minutes. Drain and transfer the potatoes to a large bowl and lightly mash. Add the crunchy peanut butter, brown sugar, sunflower seeds and chai seeds to the bowl of potatoes and stir all the ingredients together.

Divide the dough into two and roll each pile out thinly between two pieces of parchment paper. Transfer the rolled dough to cookie sheets and remove the top layer of parchment paper and season with the course sea salt. Bake for 25 minutes or until the edges of the crackers have browned. Remove from the oven and let cool completely, roughly 1 hour. When cooled, break into bite size pieces. Enjoy.