Document text
0 of 3 Premium Clicks used this month SUBSCRIBE Print + Online Subscriber Activation | Register x Forgot Password | Need an Account? subscribe | newsletter | deals Home News Latest Stories Chautauqua series brings author Jane Hamilton to Ashland Lots to celebrate at SOU Arbor Day rites Control burn set for Wednesday Person suffers smoke inhalation in Ashland house fire Should the Plaza get yet another makeover? Education Chautauqua series brings author Jane Hamilton to Ashland Ashland Runs on Volunteers: OLLI classes pay dividends in joy of teaching, learning New Southern Oregon University board votes to bump tuition nearly 5 percent in the fall Why OLLI matters: A personal perspective Southern Oregon University names director of marketing Environment Lots to celebrate at SOU Arbor Day rites Mt. Ashland Ski Area to host party March 28 Mt. Ashland hopes coming storm will reopen ski area Wild Side: Selfish and other reasons for saving endangered species Mt. Ashland Ski Area: Low snow closes 'bunny hill' chairlift for beginning skiers Business Cars We Remember: ‘Topper’ movie car most memorable Ride & Drive: 2015 Land Rover Range Rover Evoque Snow hopes dashed, Mt. Ashland Ski Area hosts season-ending party Saturday Iconic Ashland bookstore to celebrate 35th anniversary on April 19 Test Drive: 2015 Honda Accord Politics and elections Jackson County Commissioners plan no tax on marijuana for first year Grassroots group campaigns for Plaza paver do-over Arthur I. Cyr: Iran – a crisis without end Short-term rental restrictions kept in some areas, loosened in others Arthur I. Cyr: South Korea represents long-term triumph – for them and for US State News Oregon's governor appoints new secretary of state Nation - World Obituaries Death Notices Alicia Applegate Hardy Death Notices Rosalind Dee Death Notices Shareable Sports Latest Stories Ashland's Knecht provides bright spot in Grizz nonleague loss to South Medford Blazers clinch playoff spot Thompson-Siporen second in decathlon Documentary about Southern Oregon University football's national championship team to screen for free Fantasy Sports: Reds’ Chapman opens list of top closers High school Ashland's Knecht provides bright spot in Grizz nonleague loss to South Medford Thompson-Siporen second in decathlon Grizz baseball team caps Arizona trip with another win Grizzlies rally past Colorado school for Greenway Festival victory Ashland softball team splits pair in second day of Bend tournament Southern Oregon University Grizz baseball team caps Arizona trip with another win Grizzlies rally past Colorado school for Greenway Festival victory Ashland softball team splits pair in second day of Bend tournament Ducks enjoy the challenge Oregon bows out Voices Latest Stories Our View: Restoration remorse over Ashland's Plaza Letters to the Editor, April 1 Landgren cartoon: European travel essentials Our View: One for the books Council Corner: Ashland’s climate plan Editorial Our View: Restoration remorse over Ashland's Plaza Our View: One for the books Our View: Build it; they will play Our View: How it should work Our View: Ashland High principal is the head of her class Letters Letters to the Editor, April 1 Letters to the Editor, March 30 Letters to the Editor, March 27 Letters to the Editor, March 25 Letters to the Editor, March 23 Guest opinions Guest Opinion: Ashland council vote on travelers accommodations was less than transparent Guest Opinion: Hannah Thomas-Garner's father thanks the Ashland community Guest Opinion: Ashland is asking for trouble with new room rental rules Guest Opinion: More reasons to oppose Jordan Cove Guest Opinion: It's Groundwater Awareness Week; test your well Columns Council Corner: Ashland’s climate plan Chris Honoré: Some political and social observations Guest Opinion: Ashland council vote on travelers accommodations was less than transparent Herb Rothschild Jr: Failing at charity Philip Maddocks: GOP plan offers hope for poor once they become rich Chris Honore Council Corner Editor's Notes Jeffrey Gillespie Herb Rothschild Revels Latest Stories Community blog: Ashland High grad performs at OSF's Hip Hop Open Mic Top 5 things to do this week Laurie Lewis and Kathy Kallick pay tribute to Arkansas bluegrass duo Vern Williams and Ray Park The Oregon Shakespeare Festival presents Eugene O'Neill's autobiographical 'Long Day's Journey into Night' Community blog: Words, wine and Craig Wright Theater Ticket Availability Ticket Availability Review: From past into present in OSF's 'Long Day's Journey' Ticket availability Ticket Availability Music Futureshock: Kendrick Lamar release points to road ahead Laurie Lewis and Kathy Kallick pay tribute to Arkansas bluegrass duo Vern Williams and Ray Park Album reviews: Recent and recommended for March The Farr Side: New format for ‘American Idol’ as show continues a strong run Improv rock and folk band hosts a dance party at the Ashland Community Center Visual Art Ashland's First Friday Art Walk showcases new exhiits by regional artists Movies Movie review: In ‘Danny Collins,’ Pacino helps us imagine a Lennon story Noah Baumbach talks Ben Stiller, adult comedies and more In 'Timbuktu,' lust for power disturbs peace Movie review: ‘The Gunman’ misses the target Movie listings: March 20-26 Food and Drink Cruelest Month: Poetry Blog Lifestyle Latest Stories 5 Things to Do This Weekend (April 3-5) Dave Ramsey: Dad’s career choices aren’t working Dear Monty: Relocation brings pay raise and challenges Garden Cameos: Planning for a fragrant garden year round Book Notes: America’s Test Kitchen takes a detailed look at vegetarian cooking Aging Happens Inner Peace Column Inner Peace Blog Rogues: Tales from the Valley Classifieds Jobs Autos Real Estate FEATURED » Obituaries Photos Videos Blogs Business Business Services NEWS NOW Chautauqua series brings author Jane Hamilton to Ashland ... Our View: Restoration remorse over Ashland's Plaza ... Control burn set for Wednesday ... Chautauqua series brings author Jane Hamilton to Ashland ... Our View: Restoration remorse over Ashland's Plaza ... Control burn set for Wednesday ... Tammy Kelly: Bring back the potatoes Comment By Tammy Kelly More Content Now DailyTidings.com By Tammy Kelly More Content Now Posted Mar. 4, 2015 at 12:18 PM By Tammy Kelly More Content Now Posted Mar. 4, 2015 at 12:18 PM » Social News Many of you have turned against the ever-popular potato, since joining the low-carb bandwagon, but spuds really can be part of your healthful diet plan, especially when eaten with the skin on. They’re rich in vitamin C, potassium and even provide some fiber. Indulge guilt-free with these delicious, low-cal, low-saturated-fat potato recipes. Kale and Potato Hash Ingredients: 8 cups torn kale leaves, (about 1/2 large bunch) 2 tablespoons horseradish 1 medium shallot, minced 1/2 teaspoon freshly ground pepper 1/4 teaspoon salt 2 cups cooked shredded potatoes, (see Ingredient note) 3 tablespoons extra-virgin olive oil Place kale in a large microwave-safe bowl, cover and microwave until wilted, about 3 minutes. Drain, cool slightly, and finely chop. Meanwhile, mix horseradish, shallot, pepper and salt in a large bowl. Add the chopped kale and potatoes; stir to combine. Heat oil in a large nonstick skillet over medium heat. Add the kale mixture, spread into an even layer and cook, stirring every 3 to 4 minutes and returning the mixture to an even layer, until the potatoes begin to turn golden brown and crisp, 12 to 15 minutes total. Preparing the kale: A 1-pound bunch of kale yields 16 to 24 cups of chopped leaves. Remove the tough ribs, chop or tear the kale as directed, then wash it, allowing some water to cling to the leaves. The moisture helps steam the kale during the first stages of cooking. Mushroom and Mashed Potato Casserole Ingredients: 3 1/2 pounds potatoes, cut into 1-inch pieces 1 1/2 pounds cremini or white mushrooms, halved 1 tablespoon butter 1/2 cup nonfat buttermilk 1 large egg plus 1 large egg white, beaten 1 1/4 teaspoons salt, divided 1 tablespoon extra-virgin olive oil 3/4 cup chopped shallots 3 cloves garlic, finely chopped 4 cups trimmed and finely chopped spinach 1 cup mushroom broth or reduced-sodium beef broth 2 tablespoons all-purpose flour 1/2 teaspoon freshly ground pepper 1/2 teaspoon chopped fresh rosemary 1 cup freshly grated parmesan cheese, divided Bring 1 inch of water to a simmer in a large pot. Place potatoes in a steamer basket, cover and steam over medium-low heat, replenishing the water as necessary, until the potatoes are fall-apart tender, 20 to 30 minutes. Meanwhile, working in two batches, place mushrooms in a food processor and pulse, stopping to scrape down the sides as needed, until the mushrooms are coarsely chopped. Transfer the potatoes to a large bowl. Add butter and mash until chunky-smooth. Gradually stir in buttermilk, egg and egg white and 1 teaspoon salt. Set aside. Heat oil in a large skillet over medium heat. Add shallots and garlic and cook, stirring, until fragrant and beginning to soften, about 1 minute. Add the mushrooms and cook, stirring often, until they release their liquid and the pan is almost dry, 10 to 12 minutes. Add chard (or spinach) and continue to cook, stirring, until wilted, about 4 minutes. Whisk broth and flour in a small bowl. Add to the pan along with the remaining 1/4 teaspoon salt, pepper and rosemary. Cook, stirring, until the mixture bubbles and thickens, about 1 minute. Preheat oven to 400 degrees Fahrenheit. To assemble, spread half of the mashed potatoes in an even layer in a 9-by-13-inch (or similar 3-quart) baking dish. Sprinkle half the parmesan over the potatoes. Spread the mushroom mixture on top and spread the remaining potatoes over the mushroom layer. Top with the remaining parmesan. Bake until hot throughout and the top is golden brown, about 35 minutes. Crock-Pot Loaded Potatoes Ingredients: 4 medium russet potatoes 2 tablespoon olive oil 10 ounces cremini mushrooms, trimmed and quartered 1 bunch broccoli, cut into small florets, stalks peeled and cut into 1/2-inch pieces Salt Pepper 1/4 cup (up to 1/2 cup, as needed) vegetable or chicken broth, hot 2/3 cup low-fat plain yogurt, room temperature Wrap each potato in foil and place in a 5-to-6-quart slow cooker. Cover and cook on low until potatoes are tender, 8 hours. In a large skillet, heat oil over medium-high. Add mushrooms and cook 2 minutes, then add broccoli and season with salt and pepper. Cook, stirring frequently, until broccoli is crisp-tender, 8 minutes. Split potatoes, scoop out flesh, and transfer to a medium bowl, reserving skins. Add broth and yogurt to bowl, then season with salt and pepper and stir until combined; divide among potato skins. Top each stuffed potato with broccoli mixture. Horseradish Mashed Potatoes 2 large russet potatoes, peeled and cut into 1-inch cubes 1/3 cup skim milk, heated 2 teaspoons extra-virgin olive oil 1 1/2 teaspoons prepared horseradish Kosher salt and freshly ground black pepper In a 2-quart saucepan, cover the potatoes with cold water and bring to a boil. Reduce the heat and simmer 15 minutes, or until fork-tender. Drain and transfer the potatoes to a bowl. Using a large fork, mash the potatoes together with the remaining ingredients until light, about 2 minutes. Two-Potato Torte Ingredients: 1 tablespoon extra-virgin olive oil 2 large leeks, trimmed, washed and thinly sliced 1 tablespoon chopped fresh thyme, or 1 teaspoon dried thyme leaves 1/2 teaspoon salt, or to taste Freshly ground pepper, to taste 1 pound sweet potatoes, (about 2 small), peeled and cut into 1/8-inch-thick slices 1 pound all-purpose potatoes, (2-4 medium), peeled and cut into 1/8-inch-thick slices Position oven rack at the lowest level; preheat to 450 degrees Fahrenheit. Coat a 9 1/2-inch, deep-dish pie pan with cooking spray. Line the bottom with parchment paper or foil and lightly coat with cooking spray. Heat oil in a large nonstick skillet over medium-high heat. Add leeks and thyme; cook, stirring often, until tender, about 5 minutes. (If necessary, add 1 to 2 tablespoons water to prevent scorching.) Season with 1/8 teaspoon salt and pepper. Arrange half the sweet potato slices, slightly overlapping, in the prepared pie pan and season with a little of the remaining salt and pepper. Spread one-third of the leeks over the top. Arrange half the potato slices over the leeks and season with salt and pepper. Top with another third of the leeks. Layer the remaining sweet potatoes, leeks and potatoes in the same manner. Cover the pan tightly with foil. Bake the torte until the vegetables are tender, about 45 minutes. Run a knife around the edge of the torte to loosen it. Invert onto a serving plate. Remove paper or foil and serve. Tammy Kelly is a correspondent for The Kinston Free Press. Kelly can be reached at 252-527-2191. By Tammy Kelly More Content Now DailyTidings.com By Tammy Kelly More Content Now Posted Mar. 4, 2015 at 12:18 PM » Comment or view comments Reader Reaction » STAY INFORMED Email NewsLetter Sign Up Today Sign up for our newsletter and have the top headlines from your community delivered right to your inbox. calendar Connect with DailyTidings.com Facebook Twitter RSS Back to top Reader Services Reader Services home Subscriptions Subscriber controls Contact us Submissions Photos Events Letters to the editor Corrections Alerts Email alerts RSS feeds Text Alerts Advertise Media Kit Home Products and services Ad rates Advertising contacts Mail Tribune Daily Tidings The Nickel Shop Our Valley Blogs Stay Informed Email newsletter Sign Up Today Sign up for our newsletter and have the top headlines from your community delivered right to your inbox. Your privacy is important, read our privacy policy. © Copyright 2015 Local Media Group, Inc. All Rights Reserved. Privacy Policy | Terms of Service | Local Media Group Publications Original content available for non-commercial use under a Creative Commons license, except where noted. DailyTidings.com | P.O. Box 1108, Medford, OR 97501