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BTD Forums    Diet and Nutrition    Eat Right 4 Your Type  ›  Mashed Potato Alternative
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Mashed Potato Alternative  This thread currently has 2,482 views. Print Print Thread
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yaeli
Monday, January 6, 2014, 5:42am Report to Moderator Report to Moderator

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Ee Dan
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Quoted from Possum
What about cooking up some yellow split peas until very soft and mashing with added butter? We find that just as yummy as mashed potatoes and it has more protein!
This is an outstanding delicatessen of my childhood. Mom prepared it from green split peas with sauteed onion. Filling and nourishing so much more than potato mash. I could just feel it spreading in my bones as it were.


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yaeli
Monday, January 6, 2014, 5:45am Report to Moderator Report to Moderator

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Quoted from KimonoKat
Mr KK's spectacular meatloaf:

4 lbs Ground Turkey
4-6 Finely chopped sweet anise (bulbs)
4 large white onions
4-5 Japanese Yam (variety of sweet potato) about same amt as onions and anise
Cayenne (amt to your particular taste)
Salt to preference

He makes a HUGE batch (over four pounds) at a time. He cooks all vegetables before hand. Then mixes all the cooked veggies with the raw meat and bakes it all at 400 degrees. Cools then slices and then we freeze it in servings.

This is the best tasting meat loaf I've ever had, even frozen months later.
Thanks!  



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Jane
Monday, January 6, 2014, 4:52pm Report to Moderator Report to Moderator

Kyosha Nim
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Pureed parsnips are a good sub for mashed potatoes.  
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Chloe
Monday, January 6, 2014, 5:16pm Report to Moderator Report to Moderator

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Kyosha Nim
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I saw this being prepared on Trisha Yearwood's Food network cooking show Saturday. I had
copied and pasted to try it when I had all the ingredients in the house.

It's MASHED CAULIFLOWER but it looked simple and most ingredients could easily be subbed for more compliant ones...... vegetable stock,
any oil of your choice, grated rice cheese or soy cheese if necessary and for DH and I, would leave
off the pepper.


1 medium head of cauliflower, chopped
Kosher salt
1/4 cup chicken stock
2 tablespoons grated Italian cheese, such as Parmesan
1 tablespoon extra-virgin olive oil
1 tablespoon nonfat Greek yogurt
1 clove garlic, smashed and chopped
Freshly ground black pepper
Fresh rosemary, chopped, for garnish
Directions
Add the cauliflower and a pinch of salt to a boiling pot of water and cook until cooked through and very tender, about 10 minutes. Drain well and quickly dry well with paper towels. Add the hot cauliflower to a food processor with the chicken stock, cheese, olive oil, yogurt and garlic and process until smooth. Stir in a pinch of salt and pepper and the chopped rosemary, and serve immediately.

Read more at: http://www.foodnetwork.com/rec.....dex.html?oc=linkback


"The happiest people don't have the best of everything.....they know how to make the best of everything!"
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Peppermint Twist
Monday, January 6, 2014, 7:02pm Report to Moderator Report to Moderator

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Kyosha Nim
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Quoted from KimonoKat
Mr KK's spectacular meatloaf:

4 lbs Ground Turkey
4-6 Finely chopped sweet anise (bulbs)
4 large white onions
4-5 Japanese Yam (variety of sweet potato) about same amt as onions and anise
Cayenne (amt to your particular taste)
Salt to preference

He makes a HUGE batch (over four pounds) at a time. He cooks all vegetables before hand. Then mixes all the cooked veggies with the raw meat and bakes it all at 400 degrees. Cools then slices and then we freeze it in servings.

This is the best tasting meat loaf I've ever had, even frozen months later.

Yummy, K-Kat!  Turkey and sweet potato are an excellent marriage and the other ingredients, such as the onion, would add such a great flav and moisture to it!  Sounds like a winner in taste and texture to me, not to mention that it is super healthy!  

Aaaaand:  print.


"If you are on one of Dr. D's diets and it isn't joyful, you aren't doing it right." - moi

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Peppermint Twist  -  Monday, January 6, 2014, 7:21pm
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Peppermint Twist
Monday, January 6, 2014, 7:06pm Report to Moderator Report to Moderator

Gatherer; iNfj; BTD/GTD aficionado; lost 97 lbs
Kyosha Nim
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P.S.  Does Mr. K-Kat add any oil to it, or broth or something?  I ask because ground turkey can dry out pretty quickly during cooking, and even with the moisture-providing veggies in there, I'm thinking some olive oil might not go amiss, yes?  Or no?


"If you are on one of Dr. D's diets and it isn't joyful, you aren't doing it right." - moi

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san j
Friday, January 17, 2014, 12:18am Report to Moderator Report to Moderator

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I just had another lima bean purée, this one with butter, onion, and Indian spices.
It really does work.
Plus, you're getting protein!  


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san j
Sunday, March 16, 2014, 7:00am Report to Moderator Report to Moderator

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Tonight's purée was of celery root and white potato (proportions about 65/35). It smelled so sweet! I added only salt, cream, and shredded gruyère. Would have been lovely even without the potato, yes.

The type of potato you use for mashed potatoes makes a big difference, too. Russets are best, for their dryness. You get the texture you want with them.
Celery root will not give you that, but, again, I think the starch of many a bean delivers the goods.
So do consider a blend of mashed lima beans, for instance, with mashed celery root in your purée. It's a combination I haven't tried myself, but it'd be on my agenda if I needed to replace potatoes altogether.


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Lloyd
Sunday, March 16, 2014, 3:06pm Report to Moderator Report to Moderator

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Another alternative I have used from time to time is the core from larger collard stems. At least one inch in diameter.

For those who buy in large bunches with the main stem still present simply trim the outer woody sheath and discard. The center of the stem is firm and has a remarkable similarity to potato when cooked. The only issue is obtaining the quantity needed for a meal, where some creativity may be needed.
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