Posted by terrepruitt on January 18, 2011
The Prime Rib potluck had purple potatoes. The hostess made purple potatoes or maybe they were blue. She roasted yellow and purple fingerling potatoes. I have seen purple potatoes in the store, but not purple fingerlings. I have never had a purple potato. The way they were cooked was incredible—they were perfect. The seasoning was perfect and they way they were cooked was perfect. The purple ones did not taste different from the regular ones. But they were so pretty. I was mesmerized by the deep purple color. There is an idea out there that it is important to eat the color of the rainbow. There is a lot of nutrients in the different colors of fruits and vegetables. Research is proving that there are antioxidants found in the different colors.
Anthocyanin is responsible for the purple and blue colors of fruits and vegetables. This particular flavonoid is proving to have anti-cancer and heart-protective effects. Research is also discovering this antioxidant has benefits shown to boost the immune system and protect against age-related memory loss.
Potatoes with the darkest color are proving to have almost four times the amount of antioxidants . . . AND they hold up to 75% of their nutrients after being cooked. As you know a lot of vegetables lose a large amount of their nutrients when cooked.
According to the USDA’s website: “All potatoes are a good source of complex carbohydrates, potassium, vitamin C, folic acid, and iron.” So with the purple variety you would be getting all of that plus the added benefits of antioxidants. PLUS . . . you can’t overlook the beautiful color they add to any plate!
Have you had a purple potato?
Posted in Food | Tagged: anthocyanin, anti cancer, antioxidant, complex carbohydrates, folic acid, immune system, iron, Potassium, potluck, Prime Rib, purple potatoes, roasted potatoes, vitamin C, yellow potatoes | 8 Comments »
Posted by terrepruitt on January 13, 2011
Prime Rib. That is what I think of when I think of horseradish. When I think of Prime Rib I think first of my hubby because he loves the stuff then I think of horseradish because that is what he eats with it. He likes it really strong. He doesn’t care for the kind that taste more like sour cream (or whatever is used). Well, we are attending a pot luck type of Prime Rib dinner and no one mentioned having horseradish so I asked. I should know better, right? I was assigned to bring horseradish. I wanted to go to a specialty store and see if I could find some fancy kind. But that just didn’t fit in with the present situation. So I just went to the grocery store to buy . . . ? What? I didn’t even know how it is packaged. All this time I am thinking of “prepared horseradish”. Anyway, I ended up with three choices of horseradish. One regular, I guess, and two different brands of extra hot.
So I decided to see what is in these bottles of prepared horseradish. What do you think I found? Why was I surprised? Well, I was surprised because it was the two bottles of extra hot that contained High Fructose Corn Syrup. Yeah, HFCS — what they are now changing the name of – Corn Sugar. (Eyes rolling.) I know that my hubby likes extra spicy and I know that he would be really disappointed if we didn’t have horseradish for prime rib, so I actually bought one of the bottles that had HFCS in it. I bought the one that looked less fancy, but the HFCS was much lower on the list of ingredients. And if what they say is true — the ingredients are listed in the order of amount in the product — then the one I bought has less than the other one. But still, yes, I am hanging my head in shame. Especially since, now that I have had some time to think about it, I could have just bought the root, right?
Our hostess said something about mixing it with something, but I was thinking that is not what you need to do because it is already mixed, but she was probably thinking I would just buy the root?
Well, you know what this means don’t you? It means that even though I don’t eat horseradish I am feeling the need for educating myself on it. So . . . .there will be another post about horseradish the root.
Also it means if you are really interested in removing or cutting down on certain ingredients then you need to remember to read the labels. I look at everything now. Even products that I have been buying for years, because some of these ingredients haven’t been around as long as I have been buying the products. The ingredients I am trying to avoid (HFCS, Canola Oil, transfat/partially hydrogenated oil) might have been “snuck” in on me. So . . . check your labels. Why hot prepared horseradish requires HFCS, I don’t know.
Posted in Food | Tagged: Canola Oil, corn sugar, HFCS, High Fructose Corn Syrup, horseradish, hot horseradish, hydrogenated oil, partially hydrogenated oil, potluck, Prime Rib, root, spicy horseradish, Trans fat, transfat | 7 Comments »