The Bakerys of the Future

Hot Baguettes-Baker and entrepreneur Jean-Louis Hecht has come up with a brilliant way to provide Parisians with one of their favorite foods-fresh warm baguettes-around the clock.  Hecht has installed Paris's first vending machine that bakes and dispenses baguettes.  The loaves of bread are partially baked before they're put in the machine.  They finish baking automatically when a customer orders from the machine.  When are they coming to the U.S.?

What a clever idea!

Now for a recipe.  This is from my Amazon storefront.  One of my readers pointed out to me that they couldn't get on it-neither could I.  So I contacted Amazon and this is where you go to see my inventory-something for everyone.  www.amazon.com/shops/oneofakindcookbooks 

This cookbook sells for S7.99 "Stuffed Spuds" 100 Light Meals in a Potato by Jeanne Jones.  Here's one for our vegetarians and one for our meat eaters.  Great book.

Guacamole  Stuffed Spud

This baked potato is a delightful surprise.  Not only is it delicious and certainly different, but it considerably reduces the calories per spoonful of guacamole because potatoes are so much lower in calories than avocados.

2 baked potatoes

1 large ripe avocado, peeled and seeded

1 tbsp freshly squeezed lemon juice

2 tbsp finely chopped onion

3/4 tsp salt

1/4 tsp ground cumin seed

1/4 tsp chili powder

1/4 tsp garlic powder

1 tbsp light sour cream

1 large tomato, diced

Dash of Tabasco

Chopped green onions, for garnish

Cut a thin slice from the top of each potato.  Remove the pulp from the potatoes being careful not to tear the shells.  Place the potato pulp in a mixing bowl and mash'; cover and chill. 

Mash the avocado until there are no lumps.  Add the lemon juice, onion, salt, cumin, chili power, garlic powder, and sour cream; mix well.

Add avocado mixture to the mashed potatoes and mix thoroughly.  Fold in the diced tomato and Tabasco and stir lightly until thoroughly mixed.  Heap the mixture into the potato shells and garnish with chopped onions.  Yes, this is served cold!

Makes two servings.  Each servings contains approximately 425 calories, 3 mg cholesterol, 24 gram fat, 922 mg sodium.

BLT Stuffed Spud

2 baked potatoes

1/4 cup nonfat, cholesterol-free mayonnaise dressing

4 slices Canadian bacon, cooked and diced

1 large tomato, diced

1 cup finely chopped lettuce

Cut a thin slice from the top of each potato.  Remove the pulp from the potatoes, being careful not to tear the shells.  Crumble the potato pulp.  Combine the potato with the mayonnaise..  Add the diced bacon, tomato and lettuce.  Toss thoroughly.  Stuff back into the potato shells.

Makes two servings

Each serving contains approximately 294 calories, 28 mg cholesterol, 4 gram fat, 1193 mg sodium

I told you that I was going to have a layover in Jackson, MS.  Of course, that day they had a snowstorm and I was snowed in.  Hopefully on my next layover on Wednesday, the weather will be nicer and I will have a chance to explore the planetarium 2 blocks from my hotel.

Happy Cooking!