thoughts

Thoughts / Potatoes and Poverty + Bonus Recipe!

Living on a budget can be frustrating. Almost anyone who has grown up in a middle to lower class family knows what it's like to live on your own for the first time. And though not everybody has had the misfortune of losing their job for a longer period of time, some of us know that it can be a very dark and hungry place. Yes, I said hungry!

I don't know about you, but sometimes splurging on food seems like a waste to me. It's something you only enjoy once, right? I mean, why not use the little money you've got to invest in something more long-term like good shoes, a desk lamp, anything? Well, no matter where you spend your money, if you're unemployed you're bound to appreciate anything to spruce up your already plain diet.

When I first moved out from my mom's I found myself eating a lot of the same stuff. Mashed potatoes, macaroni and cheese, baked potatoes, fries with cheese, hash brows, more potatoes... and after asking around, I found out I wasn't the only one on the starch diet. In fact, almost everyone I knew in college who had a kitchen was doing the same!

It's a known fact that potatoes, regardless of color, are a middle class to lower class food. They always have been! Think back to the Irish, the Central American yam, McDonalds.

In tribute to that, here's a fun way to mix up that potato madness ;)


Indian Baked Potato Recipe by Marina Laduda

Ingredients:
2 brown potatoes, medium
1/2 white or yellow onion, diced
1 1/2 tsp ginger, minced
2 handfuls of frozen peas
1 tbsp pine nuts
1 tsp curry powder
olive oil / butter
salt and pepper to taste

  1. Wash potatoes. Use a small knife to poke seams along the potato where you'd like to open it later. Bake directly on the oven rack at 400 °F (200 °C) for 60 min.
  2. Splash 2 tbsp of olive oil (or butter) on a skillet over medium-high heat. Add onions and sauté until tender and losing color.
  3. Once the onions begin to caramelize, stir in the ginger and curry powder. Add salt and pepper to taste. Mix around the ingredients with a spatula until the onions are yellow and fragrant. Set aside.
  4. In the same skillet, cook frozen peas at medium heat. Sprinkle with salt as desired. Cook about 5 minutes, then remove from heat and add to onions.
  5. Once the potatoes are done, crack them open with the same small knife you used to perforate the skin. Spoon out the potato flesh with a teaspoon and drop directly into your bowl of pre-cooked samosa mix. Squash the potato well into the onion mix.
  6. Once all of the ingredients are tinted yellow, spoon the mix back into the potato skin. 
  7. Top with plain yogurt and fresh cilantro if desires and serve hot.

Title photo by Flickr.