(Not the best photo, but hey…I was camping!)
I find myself wondering: Are my kids the only kids in the world that dislike potatoes? McDonalds has to deep fry the potatoes and cover with salt to get kids to fall in love with them. Neither of my kids like them. Period. Until, that is, I used a pressure cooker to cook them. I have found that the pressure cooker cooks some veggies amazingly well. Red potatoes are one of them. The potatoes come out tender and full of flavor. The texture is perfect and they are moist. Best of all, you do not need any oil and they cook up quickly! They are perfect for camping too, as they store well in an airtight container in the cooler filled with ice for 3-4 days. Since I was already bringing macaroni salad camping, I was not about to make potato salad. Yet, I figured that cooked potatoes would travel well and would be worth bringing. And I was right, serving pre cooked potatoes at room temperature makes for a hearty lunch for hungry campers.
Around the same time, I had started combining chickpeas with various veggies in my food processor. Why did I do such a thing? Well, I really wanted the kids to eat more garbanzo beans and I figured there must be a way for me to make them into something else besides hummus. Unfortunately, I made a lot of gross concoctions that will not be seen on this blog (or anywhere else!). Then I combined the chickpeas with our standard guacamole recipe, and served it on rice cakes…the whole family ate it up! I then happened to read one of my favorite food blogs Straight Up Food and saw that Cathy loves to combine her chickpea-avocado spread with potatoes. I tried the combo, it worked great, and I knew that it would work great for our camping adventures! (Note: My spread is much more basic than hers is. I often find that my kids like very basic flavors with minimal spices. Many of the recipes I find online are not directed at kids taste buds).
Here is the pressure cooker I purchased on Amazon. I’ve been using it every day for 6 months now, and it is well worth the investment.
- 10 red potatoes, cut in half
- 1/2 cup of water per cup of potatoes
- 2 ripe avocados, peeled and seeded
- 2 cups of cooked chickpeas
- 1/2 tsp of onion powder
- 1/2 tsp of unrefined sea salt
- 1/4 tsp pepper
- A few tsp of water to get the mixture to mix well
- Place the potatoes and the appropriate amount of water into the pressure cooker. Cook on high for 5 minutes. Quick release the pressure.
- Mix the rest of the ingredients in a food processor fitted with the S blade. Add as much water as is necessary to get the mixture to puree well. The finished mixture should be creamy with some very small pieces of beans remaining.
- Put a couple of potato halves on a plate and cut them into pieces for the kids. Serve the chickpea guacamole on top of the potatoes.
- Even in an airtight container, the mixture turns a bit brownish just like guacamole does. I just mix it up with a spoon, and it looks/tastes just fine.
- Texture matters here. Be sure to get the finished product creamy, or the kids may not eat it.
- This is essentially our basic guacamole recipe (which we eat a few times a week) with 2 cups of chickpeas and a few tsp of water added to it. The kids love our basic guacamole. They will not eat guacamole that contains lemon and spices, which is more tailored to a mature set of tastebuds.Put a couple of potato halves on a plate and cut them into pieces for the kids. Serve the chickpea guacamole on top the potatoes.Put a couple of potato halves on a plate and cut them into pieces for the kids. Serve the chickpea guacamole on top the potatoes.