Wilson Pon
archilles
JessiccaRecipe: Potato Boats with Spinach Stuffing
January 12th 2008 04:33
This is an interesting recipe I found from cancer project where you can still make full use of leftover baked / steamed potatoes. ^_^
recipe from The Cancer Project
image from Coconut & Lime
Tip: These go particularly well with Black Bean Chili.
Makes 8 halves
1 10-ounce package frozen spinach, thawed and drained, or 2 pounds fresh spinach, chopped and steamed
1/4 cup dry millet, rinsed
1 1/2 cups water, divided (1 cup plus 1/2 cup)
4 medium russet potatoes
2 tablespoons cashews
1/4 teaspoon nutmeg
1/4 teaspoon black pepper
1 teaspoon salt
1 tablespoon toasted sesame seeds (optional)
If using frozen spinach, remove from the freezer to thaw.
Directions
Place millet in a small saucepan with 1 cup water. Bring to a simmer. Cover and cook until all water is absorbed, about 1 hour. Set aside.
Bake, microwave, or steam potatoes until tender when pierced with a sharp knife. When cool enough to handle, carefully cut in half lengthwise. Scoop out flesh, leaving a 1/4-inch thick shell. Set flesh and shells aside.
Steam fresh or frozen spinach.
Combine cooked millet, cashews, nutmeg, black pepper, and salt in a blender with remaining 1/2 cup water. Blend on high speed until completely smooth, about 2 minutes, stopping blender occasionally to scrape down sides with a rubber spatula.
Transfer potato flesh to a skillet. Use a spoon to break into bite-size chunks. Add spinach and warm over medium heat, stirring often. When hot, stir in millet mixture. Cook over medium heat 2 to 3 minutes to heat and thicken slightly, then scoop into reserved shells. Sprinkle with sesame seeds, if using, before serving.
Nutrition Information (Per potato half)
124 calories
1.5 g fat
0.3 g saturated fat
10.8% calories from fat
0 mg cholesterol
4.1 g protein
24.8 g carbohydrate
1.3 g sugar
3.4 g fiber
327 mg sodium
51 mg calcium
1.7 mg iron
8.8 mg vitamin C
1700 mcg beta-carotene
0.9 mg vitamin E
Well give it a try and let me know how it goes. I know it's hard to invite our little ones to take part in helping out and getting to know more about the food that they eat, but little stuffs like washing the spinach and sprinkling the sesame seeds for final touch gives bond and satisfaction for both parent and child. ^_^
(I'm trying to make my two little jewels to help out around the house as well)
recipe from The Cancer Project
image from Coconut & Lime
Tip: These go particularly well with Black Bean Chili.
Makes 8 halves
1 10-ounce package frozen spinach, thawed and drained, or 2 pounds fresh spinach, chopped and steamed
1/4 cup dry millet, rinsed
1 1/2 cups water, divided (1 cup plus 1/2 cup)
4 medium russet potatoes
2 tablespoons cashews
1/4 teaspoon nutmeg
1/4 teaspoon black pepper
1 teaspoon salt
1 tablespoon toasted sesame seeds (optional)
If using frozen spinach, remove from the freezer to thaw.
Directions
Place millet in a small saucepan with 1 cup water. Bring to a simmer. Cover and cook until all water is absorbed, about 1 hour. Set aside.
Bake, microwave, or steam potatoes until tender when pierced with a sharp knife. When cool enough to handle, carefully cut in half lengthwise. Scoop out flesh, leaving a 1/4-inch thick shell. Set flesh and shells aside.
Steam fresh or frozen spinach.
Combine cooked millet, cashews, nutmeg, black pepper, and salt in a blender with remaining 1/2 cup water. Blend on high speed until completely smooth, about 2 minutes, stopping blender occasionally to scrape down sides with a rubber spatula.
Transfer potato flesh to a skillet. Use a spoon to break into bite-size chunks. Add spinach and warm over medium heat, stirring often. When hot, stir in millet mixture. Cook over medium heat 2 to 3 minutes to heat and thicken slightly, then scoop into reserved shells. Sprinkle with sesame seeds, if using, before serving.
Nutrition Information (Per potato half)
124 calories
1.5 g fat
0.3 g saturated fat
10.8% calories from fat
0 mg cholesterol
4.1 g protein
24.8 g carbohydrate
1.3 g sugar
3.4 g fiber
327 mg sodium
51 mg calcium
1.7 mg iron
8.8 mg vitamin C
1700 mcg beta-carotene
0.9 mg vitamin E
Well give it a try and let me know how it goes. I know it's hard to invite our little ones to take part in helping out and getting to know more about the food that they eat, but little stuffs like washing the spinach and sprinkling the sesame seeds for final touch gives bond and satisfaction for both parent and child. ^_^
(I'm trying to make my two little jewels to help out around the house as well)
| 98 |
| Vote |
Add To: 
subscribe to this blog
Comment by Jessicca
Learning Something Everyday
Malaysia Found
Spinach Goodness
Comment by katyzzz
Photography Tips
MS Paint Art
Comment by Jessicca
Learning Something Everyday
Malaysia Found
It's great to see you again. There will be more recipes to come. Do stay tuned!
Thank you so much for your continous support. ^_^
Have a blessed day
Jessicca
Comment by Anonymous