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3 of 3 Premium Clicks used this month SUBSCRIBE Print + Online Subscriber Activation | Register x Forgot Password | Need an Account? e-edition | subscribe | newsletter | deals Home News Latest Stories Emergency services, March 6 App Finder: Nice nutrition apps Arkansas man arrested for robbery in Medford A chance to 'feel normal' Ashland School District learns why its anti-bullying rating was low Crime, Courts and Emergency Services Emergency services, March 6 Arkansas man arrested for robbery in Medford Convicted rapist gets life without parole Learn to protect yourself in free class on identity theft Emergency services Politics and Elections Ashland: Budget increase, swimming pool funding discussion on council agenda Judge upholds Phoenix's moratorium on medical marijuana dispensaries Ballots on Jackson County marijuana tax go out Friday Brown's inauguration brings hope to local lawmakers Kate Brown sworn in as Oregon's 38th governor Education Ashland School District learns why its anti-bullying rating was low Ashland district rethinks transfer approval process MSD to save taxpayers nearly $10.5 million by refinancing Medford schools superintendent gets high marks St. Mary's robotics team qualifies for state competition Environment Catastrophic wildfires expected in Southern Oregon this summer The new normal under climate change? Lost Creek Lake algae bloom subsides Lost Creek Lake logjam could become hazard for boaters Made in the Shade State News Eastern Oregon dig uncovers ancient stone tool Team tracks new baby orca Motor-voter bill sent to Gov. Brown Mother blames deputies, stun guns for son's death Officials: High court ruling won't affect Oregon health care Nation - World Obituaries Robert Lee Bennett Paul Orvil Fallgreen Earl Dean King Gary Taylor Death Notices Weather Photo Galleries Since You Asked Videos Web Cams Mail Tribune 100 Shareable Bank of America is predicting a massive Tesla collapse Mars One attracts science fiction geeks and people who hate society This $1 million Mercedes is like an armored private jet for the road Sports Latest Stories Blazers downs Mavericks but lose guard Matthews No. 5 Arizona steamrolls Cal, 99-60 Moore is better for Bulls Rothfus leads St. Mary's into state semifinals Manning reworks deal, will be back for Broncs Varsity 541 College Sports No. 5 Arizona steamrolls Cal, 99-60 SOU distance relay qualifies for NAIA finals Cougars hold off Ducks in tournament One step at a time Ducks have edge in Civil War victory Pro Sports Blazers downs Mavericks but lose guard Matthews Moore is better for Bulls Manning reworks deal, will be back for Broncs Holmes opens four-shot lead at WGC MLS ready to kick off its 20th season Community Sports Business Latest Stories New construction prices jump 18.2 percent in Jackson County CEO Rieder leaving Erickson March 31 Harry & David announces new president Ride & Drive: 2015 Chrysler 300 Local businesses still feeling effects of port slowdown Real Estate News New construction prices jump 18.2 percent in Jackson County People In Business People in Business: Feb. 28 People in Business People in Business Transportation CEO Rieder leaving Erickson March 31 Lodging gains bode well for travel industries Medford airport flies past January record Agriculture Harry & David announces new president Warm winter has fruit growers poised for action Briefcase: Business briefs for Feb. 21 Opinion Latest Our View: Cheers and Jeers Letters to the Editor, March 6 Michael Gerson: Negotiating from weakness Arthur I. Cyr: Brutal murders in Russia a reminder and challenge Our View: Take it slow on legal marijuana Editorials Our View: Cheers and Jeers Our View: Take it slow on legal marijuana Our View: Small climate steps add up to big ones Our View: Drawing back the curtain on government Other Views: Brown's list of challenges is lengthy Letters to the Editor Letters to the Editor, March 6 Letters to the Editor, March 5 Letters to the Editor, March 4 Letters to the Editor, March 3 Letters to the Editor, March 2 Columns Michael Gerson: Negotiating from weakness George Will: Stopping the IRS Dana Milbank: Netanyahu's fighting words Kathleen Parker: The GOP — A tragedy in 52 acts Michael Gerson: Scott Walker's cynical comments on faith Guest Opinions GUEST OPINION: Police, community should work to prevent profiling Guest Opinion: Don't overregulate Oregon's hemp industry Guest Opinion: Predatory banking practices bilk citizens Guest Opinion: Is less education the answer? Guest Opinion: Bill would shore up legal aid funding Lifestyle Latest stories Fishing Report: Friday, March 6 Looking Up: Fiery red Betelgeuse shines bright Biologists and politicians taking turns with trout Health Watch: Get prepped for spring break Columbia boaters face new distress rules Food Page Onorato: Please don’t take my Goo Goo Clusters away Season Stepp: Celebrate Pi Day with these tasty pie recipes Tammy Kelly: Bring back the potatoes Pantry pride Tips for a Pacific Northwest crab feed Home and Garden Dear Monty: Home seller seeks to start bidding war Paul Rogers: Looking for signs of new life Home Help: Enhance your home-office experience Specialty painting adds wow to your walls Dear Monty: Home seller questions agent ethics Health Health Watch: Get prepped for spring break HealthStyle: Marriage care and maintenance Community blog: How I Became Radical: The Power of Acceptance Community blog: The Guest List: Check! Health Watch: Sticking to your health plan when your family isn’t helping Hiking Biking Faith Religion Briefs (No heading) Religion briefs, Feb. 27 Religion briefs: Friday, Feb. 20 Religion News: Pope makes surprise shantytown visit Milestones and Achievements Engagement: Workman-Wright Anniversary: Hofer New arrivals: Sunday, Feb. 8 Columnist for a Day Rogue Healthy Aging Tempo Latest stories Ashland's First Friday Art Walk showcases new exhiits by regional artists Live Music in Local Clubs Alice DiMicele plays the Unitarian Fellowship Darrin Wayne steps to the plate at Rising Stars Southern Oregon University Wind Ensemble to present 'All American' Theater TMTO's 'Bye Bye Birdie' takes flight Brava! Opera presents classic Mozart and Poulenc Review: 'Fingersmith' a twisting thriller with love 'Guys and Dolls' a sure bet for dazzling entertainment 'She Stoops' rises on SOU stage Music Live Music in Local Clubs Alice DiMicele plays the Unitarian Fellowship Darrin Wayne steps to the plate at Rising Stars The Farr Side: Another career highlight for Kelly Clarkson Southern Oregon University Wind Ensemble to present 'All American' Community Events Ashland's First Friday Art Walk showcases new exhiits by regional artists Jesse Lawson and Joe Moxley host 'Barkeeper' Third Fridays showcases local artists Southern Oregon Rod and Custom Show Ashland's First Friday Art Walk showcases new exhibits by regional artists Dining Sakura Japanese Sushi Restaurant opens in new location Restaurant Inspections: Sunday, March 1 Great Outdoor Grill offers healthful options Restaurant Inspections: Sunday, Feb. 22, 2015 Saigon Xich Lo Vietnamese cuisine Tempo Videos Classifieds Jobs Autos Real Estate FEATURED » Obits Blogs TV Listings Movie Listings Oregon Outdoors Oregon Healthy Living Magazines/Special Sections Business Services NEWS NOW Our View: Cheers and Jeers ... Biologists and politicians taking turns with trout ... Columbia boaters face new distress rules ... Our View: Cheers and Jeers ... Biologists and politicians taking turns with trout ... Columbia boaters face new distress rules ... Tammy Kelly: Bring back the potatoes By Tammy Kelly More Content Now MailTribune.com By Tammy Kelly More Content Now Posted Mar. 4, 2015 @ 12:19 pm By Tammy Kelly More Content Now Posted Mar. 4, 2015 @ 12:19 pm » Social News p bs:newslist StartDate="20121121" EndDate="p bs:datecalc Months="3"" DateSort="1" UseObjects="1" ObjectClass="81" Taxonomywords="2325,665" ExactTaxonomyMatch="1" Image="1" Count="4" --> 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 MailTribune.com By Tammy Kelly More Content Now Posted Mar. 4, 2015 @ 12:19 pm » Comment or view comments /* $( document ).ready(function() { // Jquery mobile is trying to style the button and leaving a blank gry button on top of a white button $("#viafouracoms .vf-comment-controls li.vf-right").html(' Submit '); });*/ » 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 MailTribune.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 Announcements Obituaries Story ideas Since you asked 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. 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