Warm Up with Harvest of the Month Winter Squash Soup

Butternut Squash Soup
Makes 7 servings (1 c. each)
Ingredients:

2 T. Butter (or olive oil)
¾ c. Onion, chopped
¼ c. Red pepper, chopped
¼ c. Green pepper
2-14 oz. Cans chicken broth or vegetable broth
2 c. Cooked or baked squash or more (butternut, acorn, hubbard or other)
¼ c. Half & Half (or low-fat milk)
2 tsp. Cumin (or more)
1-1/2 tsp. Fresh minced garlic (or 1/2 t. granulated garlic)
¼ tsp. White pepper
1/8 tsp. hot pepper sauce

Method:
Brown onion, red and green pepper in the 2 Tbs. butter on medium heat, until soft and tender. Add stock and simmer slightly. Add squash, cut in bite size pieces and the cream. Heat only (do not boil). For a thicker soup, puree in blender or use an immersion blender.

Serve with slices of granny smith apple if you wish.

Hestan Nanobond cookware was provided for this segment. The five quart essential pan was used for Squash Soup. More here

Turn Up the Heat with Tasty Turnip Tots!

Tasty "Smashed" Turnip Tots

Turnips take center stage with lower carbohydrate profile and texture similar to potatoes.

Ingredients:
2 pounds turnips, peeled and cut into 2-3 inch pieces (or potatoes)
1/4 cup olive oil, plus extra as needed
1/2 granulated garlic
2T parmesan cheese

Optional dressing:

3 tablespoons olive oil
3 tablespoons fresh lemon juice
2 tablespoons chopped fresh parsley leaves
1 tablespoon chopped fresh thyme leaves
2 lemons, zested
Kosher salt and freshly ground black pepper

Directions:
For the turnips or potatoes:

Put in an 8-quart stockpot with enough cold water to cover by at least 2 inches. Bring the water to a boil over medium heat and cook until the tender, about 20 to 25 minutes. Drain in a colander and allow to dry for 5 minutes.

Using the palm of your hand, gently press until lightly smashed.
In an 11 or 12 in. skillet, heat 1/4 cup of oil over medium-high heat. Sprinkle potatoes with garlic. In batches, add the potatoes and cook, without stirring, until the bottoms turn golden brown, about 5 to 8 minutes. Using a spatula, turn the potatoes over and cook, drizzling with oil, if needed, until golden brown on the other side for another 5 to 8 minutes. Sprinkle with Parmesan cheese.
For the optional dressing: In a small bowl, whisk together the oil, lemon juice, parsley, thyme, and lemon zest. Season with salt and pepper, to taste.
Spoon the dressing over the potatoes and toss gently until coated. Season with salt and pepper, to taste.
Transfer the potatoes to a serving bowl and serve.

Disclosure: Hestan Culinary Cookware was provided for this segment.

Hestan Culinary Nanobond skillet (11 inch) was used in this recipe. Learn more

Kitchen Icons Hosts Harvest of the Month - NBC-TV News Segment

The August feature is "Summer Squash.” in a new outdoor location “under the pergola.” on the @Hestan Deck at Kitchen Icons with @HestanCulinary cookware.

Roof-top Garden Cooking at Kitchen Icons with Ruth Lahmayer Chipps, MS, RDN and Hestan ProBond & Nanobond Cookware

Zucchini Tomato Toss is the featured recipe

JacksonInAction.org is a healthy living coalition in Jackson County, Wisconsin. One of their iniatitives is “Harvest of the Month,” which features a different produce item and a monthly news segment on WEAU-TV (NBC).

Formerly the segment was a live news feature but COVID-19 brought studio guest limitations—along with the opportunity for a “new” taped segment.

The monthly feature is now taped on location at Kitchen Icons studios with host Ruth Lahmayer Chipps, MS, RDN, CD and uploaded to WEAU-TV’s web portal. The feature airs on the 4 p.m. newscast. Watch for upcoming dates.

Disclosure: Hestan Culinary product was provided for the testing of the featured recipe.