WTF? Oca Potatoes

SAY 'O'KAY to OCA POTATOES

Ugly little buggers, aren't they? I came across these starchy, rosy thingamabobs in Giant Eagle's Market District produce dept. They were DARING me to prepare them...  so I met the challenge! Mind you, I have never EVER seen or heard of "Oca Potatoes," so I was somewhat reluctant to try them. These bizarre little gems proved to be sweet and delicious and super easy to prepare!

Oca Potatoes a.k.a. New Zealand Yams or "Papa Roja" are grown in Mexico and the Andes. Oca's come in 3 different colors, (purple, yellow and rose)  and tend to get sweeter when they are yellow and left longer in the sun. An excellent source of calcium and fiber, Oca potatoes are a super versatile tuber and are delicious raw or cooked. You can boil them, fry them, throw them into a salad for some crunch... you name it! I prepared my Oca's boiled and broiled.

Prep: After washing them and cutting out some of the blemished areas, I dropped them in, unskinned, with my other potatoes, in the boiling pot of water and chicken bouillon. I reserved some, however, thinly sliced them and placed the slices on a prepared baking sheet with dark agave nectar, galic salt, chili flakes, salt and pepper. I put those under a low temperature broiler for 10 minutes.

Thumbs up or Down:  "WOW" is all I can say! I give this root veggie TWO thumbs up, and so does my husband... who is a potato purist! If you are looking for a little something to 'liven' up your carb cravings, Oca's will do the trick!  Oca's made my regular potatoes sweeter and more hearty. I noticed my children enjoying their mashed potatoes more (personal victory) probably because of their sweetness? The sweet and zesty broiled/crispy oca's gave an extra crunch to my green beans! The price is a little daunting, though. Remember, Oca's are imported and they cost more...  $6.99/ lb. Ouch!  But, I reccomend doing what I did and incorperating them into something, so you don't have to buy a pound or two. They are an EXCELLENT conversation piece and will leave your dinner company impressed and enlightened!

Challenge yourself to try something different!

RAMEN 101: College Souper Food LAB

Welcome to AICC2 University.
Fall Semester Syllabus: RAMEN 101 LAB
Professor Kertney

Lecture: There's more than one way to eat your Ramen Noodles:

Notes:  For this particular recipe, you'll need a few dorm kitchenette"must haves" to kick-up your Ramen eating experence, Thai-style. Provided that you are fortunate enough to have a fridge and microwave, you will need the following things. You can EASILY find all of the items below at Walmart or Giant Eagle. Just put them on mom's shopping list!

Equation: 4S+2C = AMAZING THAI RAMEN NOODLES

1. Soy and/or teryaki Sauce
2. Sesame oil
3. Sweet Chili sauce
4. Seasoned rice wine vinegar
5. Corn Starch
6. Chicken flavored Ramen soup package

Make your noodles per package instructions via microwave or stove top. Drain 2/3 of the broth and keep 1/4 cup for yinzself in a microwave safe bowl. Add 1tbsp of cornstarch to it, mix and add the noodles. Then add 2 tablespoons of the chili sauce and 1 tbsp, each, of the other sauces and vinegar. Finally, add  a drop or two of the sesame oil to the noodles mixture, stir together, and microwave for 30 seconds... to thicken the cornstarch, making "the sauce."

LAB Warning: Be prepared to share! The smell from this recipe, alone, will have your flat-mates wanting a bite. I have made my fair share of Ramen variations from my college days and I think this particular recipe was my favorite... and everyone elses! This Thai Ramen recipe is super easy to make and, most importantly, CHEAP! It tastes like you ordered take out... but for waaay less. It's a pretty amazing recipe for us non-college folk, too!