Friday, October 15, 2010

CT Scan

I am not sure if I have had a CT Scan before or not, suffice to say, I think the dye they used affected me somewhat, I didn’t feel particularly well after it happened and had something of a headache which I still have today. Not only that, I have to be off my diabetes drugs for at least 48 hours and I have to have a blood test on Saturday to see if my creatinine levels are back to where they should be before I re-start them, the trouble with that is the doc may not get the results on Saturday and even if they are sent, she won’t be there!!! What a palaver. All because of diabetes.

So, sorry guys, I am not going to write much more ‘cos I am feeling sorry for myself this morning and am not even sure if I will be bowling later on today.

At least two sources are publishing potato recipes  in order to re-introduce potatoes to our diets. Eating Well says they got a bad rap over the years but are in fact a very healthy food full of vitamin C and potassium and when eaten with the skin on, include fibre and may promote weight loss. Here is one of their recipes which I thought looked very good.

Potato & Sweet Potato Torte

From EatingWell:  Fall 2003, November/December 1995, The Essential EatingWell Cookbook (2004)

Layers of potatoes and sweet potatoes meld into an impressive vegetable "cake" that forms a golden crust during baking. Serve as a vegetarian centerpiece or with roast poultry or pork.

6 servings 

1 tablespoon extra-virgin olive oil Potato & Sweet Potato Torte

2 large leeks, trimmed, washed (see Tip) and thinly sliced

1 tablespoon chopped fresh thyme, or 1 teaspoon dried thyme leaves

1/2 teaspoon salt, or to taste

Freshly ground pepper, to taste

1 pound sweet potatoes, (about 2 small), peeled and cut into 1/8-inch-thick slices

1 pound all-purpose potatoes, preferably Yukon Gold (2-4 medium), peeled and cut into 1/8-inch-thick slices

  1. Position oven rack at the lowest level; preheat to 450°F. Coat a 9 1/2-inch, deep-dish pie pan with cooking spray. Line the bottom with parchment paper or foil and lightly coat with cooking spray.
  2. Heat oil in a large nonstick skillet over medium-high heat. Add leeks and thyme; cook, stirring often, until tender, about 5 minutes. (If necessary, add 1 to 2 tablespoons water to prevent scorching.) Season with 1/8 teaspoon salt and pepper.
  3. Arrange half the sweet potato slices, slightly overlapping, in the prepared pie pan and season with a little of the remaining salt and pepper. Spread one-third of the leeks over the top. Arrange half the potato slices over the leeks and season with salt and pepper. Top with another third of the leeks. Layer the remaining sweet potatoes, leeks and potatoes in the same manner. Cover the pan tightly with foil.
  4. Bake the torte until the vegetables are tender, about 45 minutes. Run a knife around the edge of the torte to loosen it. Invert onto a serving plate. Remove paper or foil and serve.

Per serving : 144 Calories; 3 g Fat; 0 g Sat; 2 g Mono; 0 mg Cholesterol; 20 g Carbohydrates; 3 g Protein; 5 g Fiber; 226 mg Sodium; 704 mg Potassium

2 Carbohydrate Serving

Exchanges: 2 starch, 1/2 fat

Tips & Notes
  • Make Ahead Tip: The torte will keep, covered, in the refrigerator for up to 2 days. Reheat, covered, in a 350°f oven.
  • Tip: To clean leeks: Trim and discard coarse green tops. Split leeks lengthwise with a sharp knife, beginning about 1 inch from the root end and cutting toward the green end. Leave root end attached. Swish leeks repeatedly in a basin of cold water to remove grit. Alternatively, trim roots and ragged tops. Slice leeks and place in plenty of water, then drain. Repeat a few times. The slices do not absorb water or lose flavor and the process is faster.

Have a great day



  1. Thanks Mike. I feel thoroughly dragged at the moment. Matt forced me to go bowling this aft - waste of time LOL.

  2. I hope you will soon feel at the top of the world again.

  3. Not exactly on top of the world, but well up the climb. Thanks Marilyn.