My blog posts are not a collection of recipes per se. They are more a documentation of events that occur in my kitchen and not so much instructional “how to’s.” I rarely give specific ingredient amounts, mostly because I rarely measure anything myself. I guess I am more interested in inspiring others to think outside the recipe book than I am in proclaiming, “this is the way to do it.”
You may have noticed that I occasionally use ingredients not readily available at the neighborhood grocery store. I used one such ingredient in preparing breakfast this morning. I gave ordinary breakfast potatoes a huge nutritional boost by adding a generous amount of stinging nettle powder. Not many people have access to stinging nettle or are willing to take the time to harvest, dehydrate and grind the leaves into powder, let alone take the risk of being stung.
Stinging nettle is said to have high levels of protein, calcium, phosphorus, iron, magnesium, and beta carotene. It also has high amounts of vitamins A, C, D and B complex. I assume that some or all of the vitamin C would be sacrificed by the process of dehydration but all of the other nutrients would remain if not be increased because of the concentration.
I enjoyed my potatoes with a creamy mushroom and spinach sauce. Faye opted to top hers with ketchup.