Potato Boats with Spinach Stuffing Recipes for Appetizers - How Foods Fight Cancer

Potato Boats with Spinach Stuffing Recipes for Appetizers - How Foods Fight Cancer

MAKES 8 HALVES (8 SERVINGS)

This is a delicious way to dress up leftover baked or steamed potatoes. These go particularly well
with Black Bean Chili (page 121). This recipe contains millet, a grain that is rich in B vitamins
and iron.

11⁄2 cups water
1⁄4 cup millet, rinsed and drained
4 medium russet potatoes
2 pounds fresh spinach, chopped, or 1 package
(10 ounces) frozen chopped spinach, thawed and drained
2 tablespoons raw cashews
1 teaspoon salt
1⁄4 teaspoon ground black pepper
1⁄4 teaspoon ground nutmeg
1 tablespoon toasted sesame seeds (optional)


1. Place 1 cup of the water and all of the millet in a small saucepan
and bring to a boil. Lower the heat, cover, and cook for 30 to 45
minutes (the longer cooking time will make the millet creamier), or
until all of the water is absorbed. Set aside.

2. Bake, microwave, or steam the potatoes until they are tender when
pierced with a knife. When cool enough to handle, carefully cut the
potatoes in half lengthwise. Scoop out the flesh into a bowl, leaving
a 1⁄4-inch-thick shell. Set the flesh and shells aside.

3. Steam the spinach until tender. Drain well.

4. Combine the millet, cashews, salt, pepper, and nutmeg in a blender
with the remaining 1⁄2 cup of water. Process on high speed until completely
smooth, about 2 minutes, stopping the blender occasionally
to scrape down the sides of the container with a rubber spatula.

5. Transfer the potato flesh to a skillet and use a spoon to break it
into bite-size chunks. Add the spinach and warm over medium
heat, stirring often. When hot, stir in the millet mixture. Cook over
medium-high heat for 2 to 3 minutes to heat through and thicken
slightly. Scoop into the reserved potato shells and sprinkle with the
optional sesame seeds before serving.

6. Stored in a covered container in the refrigerator, leftover Potato Boats
with Spinach Stuffing will keep for up to 2 days. Reheat them in the
oven or microwave before serving.


PER SERVING: 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