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Somethin' Good is Always Cookin' (Recipes)

Mashed Potatoes

Choose higher starch potatoes (like Russets or Yukon golds) for the fluffiest, smoothest mash. They also absorb flavorings more easily. Waxy potatoes (such as red or white varieties) require more mashing, which could lead to the dreaded "potato paste."

Salt the water. When potatoes cook, the starch granules swell and absorb water and salt, if you've added it. You won't need to add as much at the end, and your final product will be well-seasoned.

Cover them with cold water, add salt, then heat to boiling and reduce to a simmer. If you start in hot water, they'll cook unevenly, with the outside falling apart before the inside is cooked.

Drain well after cooking. You want them to taste like potatoes, not water. If you'd like, gently reheat the drained potatoes on the stovetop to dry them out slightly before mashing.

Let your butter come to room temperature before melting it into the hot potatoes, then mash in the warm milk or cream. It will be absorbed more easily, and won't cool everything down.

Don't overmash. The swollen starch granules in your cooked potatoes are in a delicate state. Mashing them too vigorously—say, in the food processor—or for too long releases lots of starch, which can make them gluey and unappetizing. Be gentle with your potatoes and you'll be rewarded.

Do not make them ahead of time. Potatoes don't take kindly to sitting around for long periods. Refrigerating them overnight sounds like a no- brainer, but they'll start to taste like cardboard.

Drusilla's Health and Wellness Recipe
Green Tea - The Perfect Cup

1 green tea bag or 1 teaspoon green tea leaves
cold water

Start with cold, fresh water. Bring the water to a boil, then let it sit and cool for three minutes. The water temperature should be between 180º and 200ºF. (Traditional black teas should steep at 212 ºF.)

Pour the cooled water over the tea leaves or bag and let it steep for three minutes.

After three minutes, remove the tea leaves or bag and let the tea cool for another three minutes.

Note: Tea that steeps for too long will produce bitterness.

Avocado and Green Tea Smoothie

This green tea smoothie is great for breakfast, lunch or snack. To make strong green tea, use three tea bags, but do not over brew.

3 cups frozen white grapes
2 packed cups baby spinach
1½ cups strong brewed green tea (use 3 tea bags)
1 medium ripe avocado
2 teaspoons honey

Combine frozen grapes, spinach, green tea, avocado and honey in a blender. Blend until smooth, about 1 minute. Serve immediately.

Yield: About 4 cups, for four 1-cup servings or two 2-cup servings.

Nutrition Facts Per serving 1-cup serving (2-cup serving): 173 calories (345 Calories); 7.5g Total Fat (15g Total Fat); 1g Sat (2g Sat) 5g Mono (10g Mono); 0 mg Cholesterol; 28g carbohydrate (56 g Carbohydrate); 2.5g protein (5g Protein);4.5g Fiber ( 9g Fiber); 18mg sodium (36 mg Sodium); 555mg Potassium (1110 mg Potassium)

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