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Lacking Carbs in Your Diet?


Should I try adding some leftover rice and potatoes, too?

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  1. No, use the mashed potatoes for a mashed potato sandwich! LOL
    I wonder what drinky-poo Aunt Sandy would recommend with those calzones?

    1. How's that any heavier in carbs than a potato piroshki?

      2 Replies
      1. re: paulj

        It's not much. Both are "carb on carb". Piroshki's are small little things though - easier to have only a couple along with something else.

        1. re: sedimental

          I've had some that are big enough to make lunch.

      2. the first thing i thought of when i saw this was Potato Pizza...and gee, guess what they have as a "Similar Recipe" suggestion on the page? ;)

        6 Replies
        1. re: goodhealthgourmet

          I love me some carbs...but I can't do it. The only real carb on carb meal for me is after Thanksgiving when I put stuffing in my turkey sandwich...otherwise, it just feels wrong.

          1. re: sedimental

            oh i wasn't *recommending* it, i just made the mental connection :) i've cut starches & grains out of my diet almost completely, so there's no chance you'd ever catch me eating something like that...it doesn't even appeal to me in the slightest.

          2. re: goodhealthgourmet

            If my pancreas were alive it would be screaming. lol

            1. re: lynnlato

              ha! do you watch The Next Food Network Star? there was a woman on a few years ago (Season 4, i think) who made mashed potato pizza - literally pizza dough with mashed potatoes as the topping - and said it was low carb! it was hilarious.

              1. re: goodhealthgourmet

                Ohmagawd - I just had to dose a few units of insulin just reading that. Ha!

                A few years ago, I remember suburban housewives in my area were hosting mashed potato parties. Literally globs of mashed potatoes, served in martini glasses with a smorgasbord of toppings to choose from. Nasty stuff.

                1. re: lynnlato

                  Oh, I remember those! "Mash-tini" bars were one of the big things that caterers were doing when I was planning my wedding.

          3. Lol. But it doesn't have any added sugar, added fat, or added salt. It should be healthy for me right?


            2 Replies
            1. re: Altarbo

              About the same as spaghetti and meatballs, with a side of garlic bread.

              1. re: paulj

                Don't forget to wrap it up with a little tiramisu!

                A Greek chef with a great restaurant here in town went on a local morning program recently and cooked. What did he make? Spaghetti tacos. I about fell out of my chair. I was SO disappointed because he actually does amazing greek & italian inspired dishes in his restaurant. He touted the tacos as a healthy dish that would appeal to the whole family. Apparently he got the idea from an episode of iCarly. Ugh.

            2. My college roomate used to make a "bread sandwich"

              Two slices of toast with a slice of bread sandwiched inbetween.

              8 Replies
              1. re: ipsedixit

                Be interesting to do a panini (yeah, I could technically say panino but it feels wrong to do that in English) that way.

                My roommate in college told me the only Chinese food she'd ever had was a chow mein sandwich. Really?

                1. re: chowser

                  That kinda reminds me of a friend in high school that used to mix his entire plate of food together..."Hey, it all goes to the same place anyway"....
                  So right...but oh, so wrong. :)

                  1. re: sedimental

                    Which would be the antithesis of my niece who can't have any food touch on her plate. I even bought her cafeteria trays as a joke, and she uses them in her apartment.

                  2. re: chowser

                    Nathan's in Coney Island used to make chow main sandwiches although apparently the original is credited to a restaurant in Fall River, MA. Never had the slightest appeal to me, though.




                    1. re: rockycat

                      I had never heard of it but they were from Falls River. Funny/

                    2. re: chowser

                      I used to make fried rice sandwiches.

                      Get a big crusty french baguette, split it down the middle, stuff it with fried rice, squirt a good amount of ketchup and/or Sriracha, and go at it.

                        1. re: sedimental

                          It actually is.

                          Now that I think about it, it might be time to whip up some fried rice and find myself a nice baguette ....

                  3. okay, i just saw this in an ad for Idaho Potatoes as i was leafing through the current issue of Food & Wine, and i HAD to share:


                    hey, at least it's got plenty of high-fat cheese to balance out the carbs!

                    14 Replies
                    1. re: goodhealthgourmet

                      where do we get the idea that you shouldn't use potatoes or other starches as fillings or toppings of bread and doughs? Why do these fillings or toppings always have to be meat based?

                      Or to put it another way, what is wrong with having several starches in a meal?

                      1. re: paulj

                        Starches are not known to be full of vitamins. It's about nutritional balance. Starch on starch "dishes"are not found in most cuisines of the world- because they would be very heavy, hard on the pancreas, will make you fat if eaten (like that) at each meal.

                        No one said that a topping needs to be meat - in fact- it should have some healthy veg along with protein to be balanced. How much nutritional balance do you think would be in a potato pizza? About as much balance as in a meatloaf sandwich filling wrapped in ham.

                        1. re: sedimental

                          What about the heavy use of rice and noodles in most Asian cuisines? Potatoes in the Irish diet of the 19th century? Wheat (bread) in most of Europe in the 17th? What changed when Sicilians immigrated to the USA - more starches or more meat?

                          I've read that Italians use sauce and meat more sparingly on pasta than Americans. Ecuadorian cooking is known for its t for "its starch consumption of products like potato, bread, rice, and yuca." (often 2 or 3 of those in a meal). http://en.wikipedia.org/wiki/Ecuadori...
                          USA meat consumption (per capita) is among the highest in the world

                          "Our food ranking system qualified potatoes as a very good source of vitamin C, a good source of vitamin B6, copper, potassium, manganese, and dietary fiber."

                          Potatoes could improve the nutritional profile of pizza, it they replace the high fat and salt pepperoni and sausage, and reduce the use of cheese.

                          1. re: paulj

                            That is stretching it a bit- but you go ahead and "nutritionally improve" your starches with more starch if you want. I don't think that is what most people choose to do, that is why starch with starch is more unusual than not. But hey, Sandra Lee is still popular- someone is certainly piling spaghetti in their calzones!

                            1. re: paulj

                              Potatoes could improve the nutritional profile of pizza, it they replace the high fat and salt pepperoni and sausage, and reduce the use of cheese.
                              we'll have to agree to disagree on this one. i don't see how removing the fat and protein and packing on more starch is an "improvement," nutritionally speaking. i'm not advocating piling on extra pepperoni and sausage, but a *moderate* amount of cheese makes it far more nutritionally balanced than potatoes.

                              1. re: goodhealthgourmet

                                It may not have as much protein as a slice with meat, but protein deficiency is not a widespread problem among pizza lovers. A vegetarian might want to add a layer of refried beans to that potato pizza. :)

                                1. re: paulj

                                  That's not going to help anyone's pancreas survive the stress of that meal..

                            2. re: sedimental

                              Are you trying to say that Sandra Lee's concoctions don't make sense? I think she's looking out for our well being! One episode she was making hot dogs, and she wrapped them in bacon to "sneak some protein in" the dogs! We need calories to live, and who can argue with protein? Sandra Lee is trying to save your life! Did you see her Kwanzaa cake? She put apples and "acorns" on it. What's healthier than apples and "acorns".


                            3. re: paulj

                              where do we get the idea that you shouldn't use potatoes or other starches as fillings or toppings of bread and doughs?
                              i never said that. heck, i grew up eating potato knishes.

                              Why do these fillings or toppings always have to be meat based?
                              i never said that either.

                              what is wrong with having several starches in a meal?
                              in my personal opinion, it's unnecessary, and when done on a regular basis, unhealthy. Americans in particular eat far too many starchy foods at the expense of things like leafy greens and fibrous vegetables, and the last thing most of us need is an excuse to eat even more of them. i'd pose the reciprocal question to you: why do people feel the need to eat so much starch at every meal?

                              the point of the OP was that the dish in question seemed excessively starch-heavy and over the top. as for the recipe i linked, i think the pizza would be terrific without the potatoes...as would a potato-based dish with the mushrooms and cheese, but no crust. IMO, crust *AND* potato is just overkill.

                              1. re: goodhealthgourmet

                                Notice that I wrote "where do we get the idea" - The WE was meant to refer to many Americans (myself included), not specifically you. Isn't the whole point to this thread the idea that there is something wrong about putting one 'starch' inside another? Why did you link the potato pizza recipe? Because it is starch overkill or because it is a way of improving the nutritional balance of pizza?

                                1. re: paulj

                                  Why did you link the potato pizza recipe? Because it is starch overkill or because it is a way of improving the nutritional balance of pizza?
                                  i linked to it because we were discussing potatoes on pizza farther up-thread just yesterday, and it was the first thing that came to mind when i saw the ad.

                                  1. re: paulj

                                    It's not wrong; there are no food SS that will storm in and carry you away in the middle of the night for making jambalaya burritos, potato sandwiches, or bean pasta. It makes me smile though. You can't eat a diet heavy in refined carbs and expect to feel/look good.

                                    The dish seems very Sandra Lee. It doesn't seem tastier than eating the spaghetti solo. It's not healthier. It seems like the point of the recipe is that its easy; and it's harder than just reheating the spaghetti. Sandra lee is a silly person that makes silly food. (Anthony Bourdain says evil not silly) If you're not familiar with the show check out her Kwanzaa cake and meatloaf videos on youtube.

                                    I like brown sugar bacon, but I wouldn't eat it every day. And wouldn't be offended if people found it silly that I candied the bacon.

                            4. Carb on carb action is definitely popular in the UK and many Commonwealth countries. There's the good old English chip butty - i.e. a sandwich filled with hot chips (basically french fries that are cut thicker).

                              Also, in New Zealand, a popular kiddys' sandwich filling when I was growing up was marmite with potato chips (crisps) and a popular treat at kiddys' birthday parties was pizza topped with tinned spaghetti. A popular item at fish & chip shops is a potato fritter - a slice of potato dipped in batter and deep fried.

                              4 Replies
                              1. re: Billy33

                                Yes, those recipes are easily things that Sandra Lee would endorse! I imagine there is a Sandra Lee (with followers) on every continent. She enjoys the "semi-homemade" approach to food -and often advocates opening up a can of something to feed children. "Tinned spaghetti on pizza" ..mmmmmm......would be right up her alley!

                                1. re: Billy33

                                  That just made me homesick. I want potato fritters immediately, with some Wattie's for dipping.

                                  I was going to add that a big thing in student residences was the pie sanwich - a meat pie between two slices of toast-thick white bread with tomato sauce. Oh Big Ben, how you have forsaken me.

                                  1. re: ultimatepotato

                                    Any fritter is a good fritter! Personally, I am holding out for a deep fried twinkie.

                                    1. re: ultimatepotato

                                      @ultimatepotato: That meat-pie sandwich is such a brilliant idea. I've never heard of it but it just makes so much sense! A friend of mine (female) does the girly variation on the meat-pie sandwich - she puts two mince savouries in a bap; I thought it was a new and radical idea but seems I was wrong.
                                      Hey, I see you're in London - surely your local chippie would cut some potato slices and fry and batter them for you? Or you could ask them to batter some chips...?