Seven unique potato types mean you can try a new one every day of the week for a fun and varied menu plan. Not only that, potatoes are a healthy addition to your menu. At just 110 calories per serving, they’re packed with essential vitamins and minerals and are a good source of potassium. A medium-size (5.3 ounce) skin-on potato has almost half your daily value of vitamin C, and no fat, sodium or cholesterol.

Try these recipes from www.potatogoodness.com to give your family new ways to enjoy a perennial favorite.

* Yellow potatoes – These buttery delights have smooth, golden flesh under a thin golden skin. They’re dense enough to stand up to grilling, and using that method will give you crispy skins and a hint of sweet, caramelized flavor. Recipe to try: Grilled Potato Planks.

* White potatoes – Varieties with light tan skin and creamy white flesh are a great choice for making classic mashed potatoes. Because their flesh is dense, it becomes thick and rich when mashed.  Because the skin is thin, there’s no need to peel before mashing. Spice up your favorite mashed dish with new flavor additions. Recipe to try: Chipotle Mashed Potatoes.

* Russet potatoes – They’ve likely been a fixture on the dinner table since you were young, but russets have more to offer than just the basics. Indeed, they’re great for baking, because their flesh comes out light and fluffy, and the skin stays tasty and crisp. Recipe to try: Baked Potato Nachos.

* Petite potatoes – Kids love the mix of colors and adults love them for their concentrated flavor and quick cooking times. Prep is simple for potato salads – cook whole and unpeeled potatoes   your preferred method until they’re fork-tender, toss with your favorite potato salad ingredients, and you’ll have a dish that tastes as good as it looks. Recipe to try: Red, White and Blue Potato Salad.

* Fingerlings – Small and slender, these are popular on the menus of gourmet restaurants throughout the country.  A secret – they’re easy to cook at home, too. They come in a range of colors and have a firm texture that’s great for pan frying, which brings out their natural nutty or buttery tastes. Recipe to try: Pan Fried Fingerlings with Wild Mushroom Sauce.

* Purples – The vibrantly colored skin and flesh of these potatoes look like something out of your child’s favorite fantasy book, but they’re a healthy, delicious choice for everyday meals. They hold their shape well with cooking and their nutty flavor is a unique addition to salads or other side dishes. Recipe to try: Blackened Blue Potato Salad.

* Reds – Preparing roasted meals is much more appealing in fall’s cool temperatures, and red potatoes are ideal for that cooking method. They stay moist and flavorful even after roasting. They retain their color, making a visually appealing addition to your table. Recipe to try: Roasted Pesto Potato Salad.

Experimenting with different types and preparations of potatoes may just help you find a new family favorite – it could even help you fully accessorize your kitchen. By entering “Better Homes and Gardens” magazine’s Prize Tested Recipe contest, you could win a $500 monthly prize or even a grand prize of $10,000 in Frigidaire kitchen appliances. For more information, go to BHG.com/ptrcontest. Deadline for entry is Oct. 23, 2011.

Visit www.potatogoodness.com and www.facebook.com/PotatoesTatersAndSpuds to see more healthy potato recipes and how-to videos for inspiration.

 When it comes to holiday leftovers, many of us secretly relish that slice of cold turkey or ham the next morning, and savor how reheating just enriches the flavor of those candied yams. Before you take that first bite, it’s important to remember that proper care can help ensure the leftovers you love stay safe, edible and bacteria-free.

“Leftovers the next day can be a lovely reminder of the meal you shared with loved ones,” says food scientist Kantha Shelke, PhD a spokesperson for the Institute of Food Technologists (IFT), and principal of Corvus Blue, a Chicago-based food science and research firm. “They’re also a great way to stretch your food budget. Properly handling and storing leftovers can help ensure your family gets the most value and enjoyment out of the food you’ve prepared.”

IFT shares food facts and safety tips for consumers on its website, IFTfoodfacts.org. The organization cites three key areas for handling leftovers safely: proper refrigeration, storage containers and heating.

Shelke offers some tips for managing leftovers:

Refrigeration

Of course you know food needs to be preserved in a refrigerator, but does it need to be cooled off first? Your grandmother probably cooled or chilled cooked foods before refrigerating them for a couple reasons. First, to save energy; hot food would make the fridge work harder. Also, there was a risk of a hot dish breaking when coming in contact with a cold shelf. Modern refrigerators, however, are built to cool hot dishes. Still, chilling food promptly after cooking and then placing in the refrigerator is both safe and energy conscious. The temperature in your refrigerator should be at 40 degrees Fahrenheit (0 degrees Celsius) or lower. It’s best to use an appliance thermometer to make sure you have the correct temperature rather than relying on refrigerator controls and displays.

Generally, food can go in the refrigerator when it’s reached a temperature of 90 to 100 degrees Fahrenheit – the dish should be just warm to the touch. You can chill food in an ice bath or cold water, sit it in front of a fan, or divide it into smaller portions that can be placed into shallow containers. The key is to store leftovers quickly, within two hours of cooking (one hour on hot summer days or in warm climates).

Storing

The debate over dish or disposable wrap is a matter of personal preference. Thin-walled metal, glass or plastic containers that are shallow (no more than 2 inches deep) are ideal for storage. Bags, foil and plastic wrap also work well, especially if you have a piece of food that is large or oddly shaped.

Cooked meat can be stored three to four days in the fridge, while uncooked ground meats, poultry and seafood will last only a day or two. Raw roasts, steaks and chops (beef, veal, lamp or pork) can be refrigerated for three to five days. Casseroles, veggies and similar side dishes, as well as pie, will usually last three to five days.

If you have a lot of leftovers, you may choose to freeze them. Freezing completely halts bacterial activity, so food can stay safe and usable for months in the freezer, versus three to five days in the refrigerator. Most frozen foods will stay safe for several months; recommended storage times are merely for nutritional value and quality. Uncooked meats can last eight to 12 months in the freezer, while frozen cooked meats will begin to lose their flavor after three months. Freezer temperature should be at 0 degrees F (-18 degrees C).

Reheating

When it’s time to serve those leftovers again, a thermometer is the best way to ensure food has been heated to a safe temperature. Most foods, especially meats, should be heated to 165 F in the center. Bring sauces, soups and gravies to a boil. Never reheat leftovers in crock pots, slow cookers or chafing dishes.

It’s safe to leave steak or other whole cuts of beef or lamb a little bit rare when you reheat them, as long as they were initially cooked at a high temperature to sear the outside only and kill  bacteria on the surface of the meat. Whether you use the stove top or microwave to reheat will depend on the type of food. When reheating in a microwave, use a lower power setting to reheat without overcooking.

To learn more about food safety, visit www.IFT.org.

(Family Features) This busy holiday season, entertaining may be at the top of your to-do list, but costs can stack up quickly, especially when it comes to wine. Believe it or not, you can find award-winning wines at low prices – allowing you to spread holiday cheer without breaking the bank. 

“I know what a struggle it is to balance kids, work, family and the holidays – especially while staying on a budget,” said Amy Clark, founder of MomAdvice.com and value shopping expert. “This year, don’t skip throwing a holiday party. Instead, wow your guests with wines from ALDI. These wallet-friendly wines won’t put a cramp in your holiday style or your budget.”

Clark shares some of her favorite award-winning wines from ALDI that will make the perfect accompaniments to each of your holiday courses:

• Sovinello Private Collection, Pinot Noir (Italy) - Consists of cherry and strawberry flavors with a hint of chocolate. The unique flavor combined with juicy plum works well with pork, turkey, grilled salmon and firm cheeses.
• Landshut Riesling (Germany) - Aromas of mild lemon butter cream, pistachio nougat and peach jam. Tangy orange zest with a slight mineral finish. This versatile wine compliments a variety of foods, including ham or chicken, and, of course, German-style dishes.
• Walker Napa Valley Red Wine (California) - Flavors of dark cherry, blackberry, raspberry, black pepper and vanilla enhance this blend of Merlot, Syrah and Cabernet Sauvignon, providing the perfect companion for pasta dishes.
• Chaza Moscato (South Africa) - Light body with a sweet taste thanks to its pear, apricot and sweet peach flavors. Its crisp, refreshing finish balances well with spicy dishes, salads and desserts, or just enjoy it on its own.
• Gonfalone Chianti (Italy) - Brilliant ruby color, distinctive bouquet and dry, yet rounded flavor.  Compliments roast meats and ripe cheeses.
• Landshut Sweet Red (Germany) - Aromas of spiced cherries and strawberry compote with a fruity, sweet medium body and a light tangy watermelon finish. Pairs especially well with rich desserts.

In October, six wines received medals from the Beverage Testing Institute in the 2011 World Value Wine Competition.  Most are priced at $4.99 or less, making it easy to serve high-quality wines for low prices.

If you want to serve your guests an elegant yet affordable appetizer, try this recipe from ALDI for Baked Brie with Cranberry Sauce, and serve it with one of the ALDI award-winning wines. 

For more information about ALDI, visit www.aldi.us.

Baked Brie with Cranberry Sauce

Ingredients

• 1 wheel edenVale Brie Cheese
• 1/2 cup Southern Grove Dried Cranberries
• 1 cup Burlwood Cellars Chardonnay
• 1/2 cup Berryhill Blackberry Fruit Spread

Preparation

1. Preheat oven to 350°F.
2. Place unwrapped brie on a foil-lined baking sheet. Heat for 12 to 15 minutes or until brie is warmed through and soft to the touch.
3. Meanwhile, bring dried cranberries and wine to a boil in a small saucepan. Add fruit spread, reduce heat to medium high and simmer 10 to 15 minutes, stirring often. Sauce is ready when liquid has thickened and coats the back of a spoon.
4. To serve, pour over warm brie. Can be eaten alone or spread on crackers.

Serves
Serves 10

Notes, Tips & Suggestions
Recipe courtesy of Chef Kates, ALDI Test Kitchen

SOURCE:
ALDI

TROPICAL TABBOULEH

Start to finish: 15 minutes 
Servings: 4 
2 cups cooked and cooled pearl barley 
1 cup firmly packed chopped fresh cilantro 
1/2 cup chopped fresh mint 
3 scallions, sliced 
3 tablespoons lime juice 
2 tablespoons extra-virgin olive oil 
1 cup diced mango 
1/4 teaspoon allspice 
Salt and ground black pepper, to taste 
In a medium bowl, combine all ingredients. Toss well, then season with salt and pepper. 
Nutrition information per serving (values are rounded to the nearest whole number): 200 calories; 70 calories from fat (33 percent of total calories); 8 g fat (1 g saturated; 0 g trans fats); 0 mg cholesterol; 33 g carbohydrate; 3 g protein; 5 g fiber; 10 mg sodium.

MEDITERRANEAN TABBOULEH

Start to finish: 15 minutes 
Servings: 4 
2 cups cooked and cooled farro 
1 cup chopped fresh basil 
1/2 cup chopped fresh mint 
1/4 cup finely chopped red onion 
3 tablespoons balsamic vinegar 
2 tablespoons chopped oil-packed sundried tomato 
1 tablespoon oil from sundried tomatoes 
2 tablespoons chopped Kalamata olives 
1 yellow bell pepper, cored and diced 
1/4 cup crumbled feta cheese 
Salt and ground black pepper, to taste 
In a medium bowl, combine all ingredients. Toss well, then season with salt and pepper. 
Nutrition information per serving (values are rounded to the nearest whole number): 210 calories; 40 calories from fat (18 percent of total calories); 5 g fat (2 g saturated; 0 g trans fats); 10 mg cholesterol; 35 g carbohydrate; 9 g protein; 6 g fiber; 210 mg sodium.

CALIFORNIA TABBOULEH

Start to finish: 15 minutes 
Servings: 4 
1 Granny Smith apple, diced 
3 tablespoons cider vinegar 
2 cups cooked and cooled brown rice 
1 small fennel bulb, cubed 
1/2 cup chopped fresh parsley 
2 tablespoons chopped fresh thyme 
1/4 cup chopped fresh chives 
2 tablespoons honey 
1 tablespoon olive oil 
1/4 cup crumbled blue cheese 
1/4 cup toasted sliced almonds 
Salt and ground black pepper, to taste 
In a medium bowl, toss the apple with the vinegar. Add the remaining ingredients, then toss well. Season with salt and black pepper. 
Nutrition information per serving (values are rounded to the nearest whole number): 290 calories; 90 calories from fat (30 percent of total calories); 10 g fat (3 g saturated; 0 g trans fats); 5 mg cholesterol; 45 g carbohydrate; 7 g protein; 6 g fiber; 160 mg sodium.

Maybe you need another idea for packing fiber and vitamins into your child’s lunch. Or maybe you’re looking for a way to convince yourself to eat more fruit. Either way, making a dip (or three) to dunk your fruit in can make it a little more enticing, and a lot more fun. 
In constructing a healthful dip for fruit, the main problem lies in the base of the dip. You want something that doesn’t pile on the fat or sugar, but still is interesting enough that you want to dunk your apple wedges and strawberries in it. 
We wanted to create a creamy base that could be easily flavored. For obvious reasons, the full-fat versions of cream cheese and sour cream were out. Greek-style yogurt has a great mouth feel and creaminess, but some people find it overwhelmingly tart. So we opted to use low-fat cream cheese blended with nonfat Greek yogurt. The result is creamy and luscious and is a perfect base for flavorings. As a bonus, it’s also a great way to get calcium. 
——— 
FRUIT DIPPERS 
Start to finish: 25 minutes 
Servings: 10 (each serving represents 2 tablespoons of each dip for a total of 6 tablespoons) 
For the base: 
2 cups nonfat plain Greek-style yogurt 
8 ounces low-fat cream cheese 
For the chocolate: 
1/4 cup unsweetened cocoa powder 
2 tablespoons honey 
Pinch cinnamon 
2 tablespoons fat-free milk 
For the citrus: 
Zest of 1/2 lemon 
Zest of 1/2 orange 
2 tablespoons honey 
2 tablespoons orange juice 
For the orchard spice: 
1 tablespoon vanilla extract 
1 teaspoon butter rum extract 
1/2 teaspoon cinnamon 
1/4 teaspoon dry ginger 
Pinch ground nutmeg 
Pinch ground cloves 
2 tablespoons honey 
In the bowl of a food processor, combine the yogurt and cream cheese. Process until completely smooth. Divide the mixture into 3 bowls. 
To make the chocolate dipper, in a small bowl, mix together the cocoa powder, honey, cinnamon and milk until completely smooth. Add to one of the bowls of the yogurt mixture and stir until smooth. 
To make the citrus dipper, stir both zests, the honey and orange juice into one of the remaining bowls of yogurt mixture. 
To make the orchard spice dipper, stir the vanilla, butter rum extract, cinnamon, ginger, nutmeg, cloves and honey into the last bowl of yogurt and cream cheese. 
Serve the dips with cut up wedges of apples, pears, peaches and berries. 
Nutrition information per serving (values are rounded to the nearest whole number): 130 calories; 40 calories from fat (29 percent of total calories); 5 g fat (3 g saturated; 0 g trans fats); 15 mg cholesterol; 18 g carbohydrate; 6 g protein; 1 g fiber; 105 mg sodium.

Summer is made for recipes as short, simple, speedy and satisfying as this. 
Clocking in with just seven ingredients, this delicious take on pasta carbonara will have you in and out of the kitchen in under 20 minutes. It varies from traditional carbonara by not incorporating the egg into the cheese “sauce” with which the pasta is tossed. 
Instead, the egg is fried separately then served over pasta that has been tossed with crisped pancetta. When broken over the pasta, the runny yolks create an amazing sauce for the pasta, blending perfectly with the flavors of the Parmesan and pancetta. 
Feel a need to add greens to your meal? Serve the whole thing over a bed of arugula, which will wilt slightly from the heat of the other ingredients, as well as soak up any of the egg that drips to the bottom 
——— 
WHOLE EGG PASTA
CARBONARA 
Start to finish: 20 minutes 
Servings: 4 
12-ounce package fresh linguine 
8 ounces finely chopped pancetta 
2 tablespoons butter 
4 eggs 
Salt and ground black pepper 
1 1/2 cups grated Parmesan cheese, divided 
Bring a large saucepan of salted water to a boil. Add the pasta and cook according to package directions. Reserve 1/4 cup of the cooking water, then drain the pasta. 
Leave the pasta in the colander to drain. Return the saucepan to the heat. Add the pancetta and cook until just crisp, about 5 minutes. Add the pasta, then toss well. Cover and set aside. 
In a large skillet over low heat, melt the butter. Keeping them separate, crack the eggs into the skillet and cook sunny-side up until the whites are set and the yolks are still runny, about 5 minutes. Remove the skillet from the heat. Season the eggs with salt and pepper. 
Add 1 cup of the cheese to the pasta and toss to melt. While tossing, drizzle in just enough of the reserved cooking water to help the cheese coat the pasta. Arrange the pasta on 4 serving plates, then top each mound with an egg. Sprinkle each serving with a bit more cheese. If desired, use a fork to break each yolk just before serving. 
Nutrition information per serving (values are rounded to the nearest whole number): 790 calories; 420 calories from fat (53 percent of total calories); 46 g fat (23 g saturated; 0 g trans fats); 355 mg cholesterol; 50 g carbohydrate; 42 g protein; 3 g fiber; 1,580 mg sodium. 
——— 
EDITOR’S NOTE: Food Editor J.M. Hirsch is author of the cookbook “High Flavor, Low Labor: Reinventing Weeknight Cooking.” Follow him to great eats on Twitter at http://twitter.com/JM—Hirsch or e-mail him at jhirsch@ap.org.

Too-hot temperatures and high humidity are expected to remain stifling this week, but you don’t have to reach for the ice cream to stay cool. Healthful foods can be just as effective at keeping you cool.
Try these nutritious suggestions to avoid overheating:
n Fruit is soaked with water. Berries and melons — watermelon in particular — are especially hydrating. Make a melon skewer or fruit blend to stay cool.
Vegetables are rich with H2O, too. Lettuce, for example, is 94 percent water, so throw together a crisp salad and top it with whatever other fresh produce you have in the fridge. Tomatoes and cucumbers are especially hydrating.
n Summer is grilling season, but these days a hot steak might sound too, well, hot. Top grilled meat with homemade salsa to cool it down. A mango version goes perfectly with chicken or fish. Cut mango into small squares and mix with chopped cucumbers, tomato, bell peppers, red onion, cilantro and lime juice.
n Craving something sweet? Freeze your fruit. Chilled berries are refreshing and healthy. Frozen grapes taste especially indulgent. Sugar-free gelatin is another sweet treat that will help you beat the heat. It’s water-based, and you can mix in fruit to add nutrients.
n Dairy-based smoothies are cool, energizing and more healthful than fatty ice cream. Blend together one cup of milk, one 16-oz. container of yogurt, a banana and a half cup of frozen berries. The banana gives the smoothie its texture and the potassium will refuel depleted energy. Add a handful of fresh baby spinach to up the nutritional value and water content. Leery of using veggies in fruit smoothies? Don’t worry. The amount is so small, you won’t even taste them.
n Stay away from peanuts, pretzels and chips. Your body needs extra fluids to digest salty foods, so chowing down on sodium-soaked snacks is dehydrating. If the sodium label hovers near or over 10 percent, skip it.
Prepackaged meat and even some sold at the deli counter have too much sodium. Buy a few fresh chicken breasts, grill or broil them and cut into pieces. Use the chicken in sandwiches and wraps during the week to avoid taking in too much salt.
n Drink plenty of water before, during and after heading outdoors — a no-brainer that is easy to overlook. In this heat, drink at least 12 glasses a day, depending on how active you are and the time you spend outside.
n Bored with water? Add flavor without adding calories by tossing lemon, lime or orange slices into a pitcher of water. Berries and cucumber slices will refresh the drink too.
Coconut water — “nature’s Gatorade” — is another tasty option. Coconut water is an organic source of electrolytes but lacks the high fructose corn syrup and added sugar of sports drinks. Sip on the original or flavored versions to cool and refuel.
n Avoid caffeinated or alcoholic drinks. Even though pop might hit the spot, it actually is dehydrating. Stick to water-based beverages.
Source: Lindsay Lannan, registered dietitian