NBC (WEAU-TV’s) monthly feature “Harvest of the Month” is hosted by Ruth Chipps, MS, RDN, CD

View the collection of recent Harvest of the Month features – Click Here

RUTH FOOD BLOG

By Ruth Lahmayer Chipps, MS, RDN, CD

My husband Jeremy said this is the best bread he’s ever had.  It’s incredibly easy to make. The beauty of this technique is that you never have to touch the dough and get sticky hands. It’s as easy as stir it and forget it! The outcome is truly rustic/European style bread with crusty outside and moist sour-dough texture inside. Additionally, baking your own artisan breads is economical and your guests will be wowed with the aroma. Experiment with different variations and enjoy!

Once you have the technique down, try substituting 1/3 of the flour for whole wheat flour and adding walnuts, dried cranberries, ground cardamom and cinnamon.  Another variation is to add Kalamata olives and garlic chunks (dried) along with the cheese. You can also toss in ground flaxseed, rolled oats and a few sesame seeds for part of the flour. Recently, I’ve baked the bread in our AGA TC-3 which resulted in an amazing loaf! Learn more at www.kitchenicons.com

Experiment and enjoy!

Artisan Parmesan Bread (Knead-Free)

1. In a large glass or ceramic bowl, combine flour, yeast, salt and pepper. Add cheese and use non-stick rubber spatula to stir together. Gradually add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. You may need more or less water depending on type of flour. Spread oil lightly along sides of bowl to prevent sticking and cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.

2. Dough is ready when its surface is dotted with bubbles and almost doubles in bulk. Lightly release the dough from the edges of the bowl using the non-stick spatula and form it roughly into a loaf. Cover the bowl again with plastic wrap and allow to rest and rise again for about 2 hours.

4. At least a half-hour before dough is ready, put a 6- to 8-quart heavy covered pot (Dutch oven, cast iron, enamel, Pyrex or ceramic) in oven as it heats to 450 degrees. When dough is ready, carefully remove pot from oven. (I use oven gloves…be careful pot is VERY hot). Use the spatula to gently loosen the dough from edges of the bowl and turn dough over into the hot pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Sprinkle with cornmeal or bran if desired. Use pot holders to cover with the lid (it’s hot!) and bake 30 minutes, then remove lid and bake another 15 minutes, or until loaf is beautifully browned. Cool on a rack.  Variation note: when using whole wheat flour, you may not need the last 15 minutes of baking. Tap on the top of the loaf to be sure it is golden brown (not dark brown) and firm. The bread will have a sourdough texture and consistency.

Note: It’s important to be very careful with removing the pot and the lid!—it is extremely hot. I always use heat-resistant oven gloves.

Yield: One 1½-pound loaf.

Serve immediately or slice loaf and keep in freezer. Pull out by slice as needed and toast.

It’s peak season and these recipes are the perfect way to enjoy your farmers market finds or garden harvests:

Tomato Gazpacho

Mexican Chicken Salad

Black Bean Veggie Quessadilla Casserole

Lemon Blueberry Zucchini Cake

See the post at Kitchen Icons

My AGA Home Blog explores the topic of preserving nutrients by choosing the right cooking method.  Ruth Lahmayer Chipps, AGA owner is featured in the article.

Read it here:

Another post featuring health AGA meals and recipes is here.

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Osthoff Resort in Elkhart Lake, Wis.

Elkhart Lake Wisconsin is an amazing destination location.

Read the recent article published in the St. Paul Pioneer Press

It’s all about the opportunities for great food, tropical blue lakes, hiking, biking, fishing, golfing and fun at a world-famous four mile race track called Road America.

And if you are a race fan or just like thrilling action-drama movies, get ready for the upcoming epic called Rush. It’s a Ron Howard film destined to be one of the best new films this year.

Ruthfood Blog by Ruth L. Chipps, MS, RD

RUTHFOOD BLOG by Ruth Lahmayer Chipps, MS, RD

If you’re fortunate to have received a harvest of squash from your garden or the local farmer’s market, here’s a tasty soup recipe that can be made with any variety. Butternut is a favorite, with its light creamy tan exterior color, characteristic hourglass shape and rich golden-orange interior. Another variety to enjoy is the decorative sweet dumpling squash which looks like a mini multi-colored pumpkin.

Consider prepping the squash by cutting into eight chunks, remove the seeds and roast the pieces at 375 degrees for about 45 minutes with a sprinkle of salt & pepper and a drizzle of olive oil. Another option is to pierce the whole squash in a few places with a knife and bake whole until a fork is easily inserted. Cut and remove the seeds after it is cooled. Leftover pieces can be refrigerated and used another day in this tasty soup:

Super Squash Soup

2 tbsp. olive oil
1 ½ t. fresh minced garlic
¾ c onion, chopped
¼ c. red pepper, chopped
¼ c. green pepper, chopped
2 tsp cumin (more if you like it)
¼ t. white pepper
2 (14 oz .) cans low sodium chicken broth (or homemade – if you have it)
2 c. cooked or frozen/thawed squash (butternut, sweet dumpling, or other variety)
¼ c. half & half (optional) – could substitute milk.
Hot pepper sauce to taste.

Heat stock pan; add olive oil and lightly saute garlic, onion, red and green pepper. Add remaining ingredients (except half and half) and heat. You’re the cook – adjust seasonings as needed. Just before serving add the optional half & half and heat to serving temperature (do not boil.) Sprinkle the desired amount of hot pepper sauce.

Serve with sliced seasonal fresh local apples.

To your health,

Ruth

RUTHFOOD BLOG By Ruth Lahmayer Chipps, MS, RD

As Valentine ’s Day approaches, consider making this delicious granola for your sweetheart that provides heart health benefits and incredible ginger-infused flavor. Pair it with yogurt and fresh fruit for a tasty breakfast; add to parfaits and use as a topping on ice cream or frozen yogurt. My mom (Grandma) has perfected this tropical pina colada granola recipe over the years to maximize taste and minimize added fat and sugar.

Method: Turn oven to 400 degrees. In a large pan, melt the butter (in oven). Add the oil, coconut, orange and pineapple extracts. Add the oats, almonds, coconut, honey/brown sugar. Bake until slightly brown on top, stir, bake again until slightly brown, 2 or 3 times until as crisp as you want it. Take out, allow to cool, then add the dried fruit and ginger. Store in an air-tight container in the refrigerator. Enjoy for breakfast and as a topping on ice cream or frozen yogurt.

Good Taste, Good Health!

By Ruth Lahmayer Chipps, MS, RD

RUTHFOOD BLOG

Black eyed peas are a traditional food served on New Year’s Day in Southern States. Eating black eyed peas on January 1^st is thought to bring good luck and a prosperous future. You may have also heard of the hip hop band, The Black Eyed Peas, who will entertain during the upcoming Super Bowl XIV halftime show, as well as the New Years Eve Celebration in Times Square.

When it comes to edible black eyed peas, they are a legume which works well in many dishes, especially soups. They provide protein and soluble fiber (helpful with cholesterol reduction). Black eyed peas are one of many legumes considered a foundation of the Mediterranean Diet – a heart healthy eating approach.

Here’s to a Happy New Year with Black Eyed Peas & Cilantro Soup!

Black Eyed Peas & Cilantro Soup

Ingredients:

Method:

If using dried beans, rinse beans and place in a pan, cover with cold water and bring to a boil; Cook for 5 minutes. Remove from heat, cover and let stand for 2 hrs. Drain the beans, return to the pan, cover with fresh cold water, then simmer for 35-40 minutes or until the beans are tender. Drain and set aside. Heat the oil in a pan, add onions, garlic and jalapenos and cook for 5 minutes or until onion is soft. Add the cumin, cardamom, tomatoes, and stock plus half of the cilantro. Add the beans and simmer for 20-30 minutes. Stir in the lemon juice plus remaining cilantro. Sprinkle with feta cheese and serve with pita bread.

Have a happy, healthy and bountiful new year!

Ruth