Sizzling Sauteed Maple Bacon Brussels Sprouts!

Watch it on NBC-TV Here

Maple Bacon Skillet Brussels Sprouts

Ingredients:

1 Tbsp. olive oil
Approx. 1- 1 1/2 lb. fresh Brussels sprouts
1/2 medium red onion, sliced thin
1 Tbsp. minced garlic
1-2 bacon strips, cooked (not fully crisp), cut in small pieces
Salt and pepper, to taste
¼ cup walnuts, roughly chopped
2 tsp maple syrup (optional)
¼ cup dried cranberries

Instructions:

Clean and trim Brussels sprouts and cut in half.
Preheat medium sized/11 inch skillet to medium high temperature.
Add olive oil.

Add Brussels sprouts and allow to brown and caramelize.
Add remaining ingredients except cranberries.
Saute for approx. 10 min. until Brussels sprouts are tender and golden brown on the edges.
Stir in dried cranberries and serve.

Ruthie Chipps, MS, RDN, CD, Host of “Harvest of the Month” on NBC-TV

Harvest of the Month is taped on the Hestan deck at Kitchen Icons. Hestan Nanobond skillet was provided for this segment.

The segment airs monthly on NBC-TV (WEAU) Eau Claire, Wisconsin.

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Cranberries Get a Boost in this Ginger Sauce

Watch Harvest of the Month Cranberries on NBC-TV

Ginger Cranberry Sauce. Recipe and photo: Ruth Chipps

Cranberry Ginger Sauce

Ingredients:

• 12 ounces fresh cranberries rinsed and drained (about 3.5 cups)

• ½ cup water

• 1/3 cup maple syrup or to taste

• Juice of ½ navel orange (2 to 3 tablespoons) or to taste

• 1 teaspoon cinnamon

• ½ teaspoon ground ginger or 2 tsp. fresh ginger root, minced

• 1 tsp. grated orange zest

Method: Add ingredients into saucepan. Stir occasionally so the sauce doesn't stick. Cook until cranberries start to burst and the mixture thickens, about 10 minutes.

Let cool before serving. Can be served at room temperature or chilled.

“Harvest of the Month is an initiative of www.Jacksoninaction.org. This non-profit healthy living community coalition aims to educate consumers on menthods to include more fruits and vegetables in their eating pattern.”

Harvest of the Month is taped on-location at Kitchen Icons. View previous topics on our MEDIA PAGE.

Butternut Squash Salad With Maple Dijon Dressing

Butternut Squash Salad with Maple Dijon Dressing.

1 medium-sized butternut squash (peeled and cubed)
2 Tbsp. olive oil
salt + black pepper
1 Tbsp. butter
1/4 cup pecans
2 Tbsp. brown sugar
2 cups baby spinach or arugula (chopped) 1/2 c sliced apples (Granny Smith or other)
1/4 cup dried cranberries
2 Tbsp. feta cheese

For the Maple Dijon Dressing:
1 Tbsp. Dijon mustard
2 Tbsp. maple syrup
2 Tbsp. apple cider vinegar
2 Tbsp olive oil or other
Salt and pepper to taste

Method:
Preheat oven to 400 degrees and position a rack in the center of the oven.
Toss butternut squash cubes in 1 1/2 Tbsp. olive oil and 1/8 tsp salt and 1/4 tsp pepper. Roast for 15-20 minutes or until just tender.
While roasting, prepare pecans by heating an 11 inch skillet over medium heat. Once hot, add butter, brown sugar and pecans. Toss or stir until toasty and fragrant, being careful not to burn. Remove from skillet.
Transfer to a plate to cool, spreading to make sure they don’t stick together.
Chop or loosely tear greens and add to a serving bowl along with the apples, cranberries and feta. Once butternut squash is done, toss it right into the bowl along with the pecans.
Lastly, prepare the dressing by combining ingredients. Pour over salad and serve.

WATCH ON NBC-TV

Harvest of the Month appears on NBC-TV (WEAU) with Host, Ruth Chipps.

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Outdoor Cooking Features Skillet Apple Pie with Hestan Nanobond Skillet

Skillet Apple Pie. Ruth Chipps

Skillet Apple Pie

Skillet Apple Pie
September is the time to enjoy the crisp and refreshing taste of apples. This month, we lightened up traditional apple pie with a quick and easy skillet saute.

Ingredients:

3 apples (about 3 cups, chopped). Honey crisp, Gala, McIntosh, Granny Smith or other variety.
1 Tbsp. butter (or coconut oil)
2 Tbsp. water 1 Tbsp. maple syrup
½ tsp ground cinnamon or Apple pie spice
⅛ tsp salt
1/4 c. granola
1/4 c vanilla yogurt or ice cream

Method:

Cut apples into pieces (about ½-1” cubes).

Heat skillet and add butter, allowing to melt.

Put apple pieces into a skillet with 2 Tbsp. water. Cover the pan and cook over medium heat for about 5 minutes, stirring occasionally, until the apples become slightly soft and water is absorbed.

Cook for another 5 minutes, stirring every minute or so, until the apples become soft.

Add maple syrup, cinnamon and salt. Stir until well mixed.

Cook for about 5 more minutes, stirring every minute until the apples reach your desired softness. Remove from heat and serve topped with vanilla yogurt or ice cream. Top with a sprinkle of granola.

Harvest of the Month on WEAU-TV (NBC) was taped on location at Kitchen Icons and airs monthly on WEAU Newscast. Hestan Nanobond 11 in skillet was provided for this segment.

Cooking Outdoors - Summer Squash Tots

August is the month of Summer Squash and Kitchen Icons was the set for the NBC-TV Harvest of the Month segment. The featured recipe was “Summer Squash Tots” and this tasty treat is a healthier twist on tater tots.

Kitchen Icons Outdoor Kitchen Set featuring Hestan 12 Foot Outdoor Living Suite.

Hestan Culinary Nanobond 11 inch skillet was utilized and provided for this segment.

Summer Squash Tots

INGREDIENTS

• 3 medium yellow summer squash or zucchini, shredded

• 1/2 tsp salt

• 2/3 cup panko bread crumbs

• ½ cup sharp cheddar cheese or other variety - finely grated

• 2 eggs

• 1 tsp cornstarch

• 2 Tbsp. fine minced onion

• ½ tsp garlic powder

• ¼ tsp ground black pepper

• 1/4 tsp. dried parsley or 2 T fresh parsley

• 3 Tbsp. Olive oil and non-stick spray

METHOD:

OPTIONS: For Cooktop use 11 in skillet or to bake, preheat oven to 425 degrees. Spray/oil a standard size cookie sheet with nonstick spray.

Place grated zucchini (can use food processor) in a bowl, add ½ teaspoon salt and mix well. t Put the grated squash in a colander (or use a cheesecloth). Let sit while you prepare the rest of the ingredients.

In a mixing bowl add breadcrumbs, cheese, eggs, cornstarch, onion, garlic, pepper and parsley.

Rinse the grated squash to remove salt and use your hands to squeeze all the extra liquid from the grated squash in the colander. You should have about 1 cup of liquid for every pound of squash you use. Discard the liquid.

Using a large spatula, mix the ingredients together until combined.

Using a tablespoon for uniform measurement, scoop zucchini and form into tots. For pan frying, flatten the tots.

If baking, place onto the prepared baking sheet. Lightly spray tops with oil.

Place into the oven and bake until golden brown and crisp, about 18-22 minutes.

For cooktop, heat an 11 in. skillet to medium hot. Spray with nonstick spray and add 3 Tbsp. Olive oil. Pan-fry tots on each side until brown on each side.

Serve immediately alongside your favorite dip (ketchup, marinara or ranch).

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Cool Cooked Cucumbers Burst with Flavor

Cucumber & Egg Scramble. Recipe & Photo: Ruthie Chipps

Cucumbers are the featured Harvest of the Month item with host Ruthie Chipps, MS, RDN, CD on NBC-TV (WEAU). Hestan Culinary cookware (11 inch Nanobond skillet) is used.

Cucumber & Egg Scramble

Ingredients:
1 Tbsp. dark sesame oil (or olive oil)
1 lb. cucumbers (about 2-3 cucumbers)
1 teaspoon minced garlic
2- 3 medium to large eggs
2 Tbsp. feta cheese (optional)
2 Tbsp. fresh Cilantro, minced
pepper

Method:
Peel cucumbers (either peel off all the skins or leave some skin on). Slice in half lengthwise, then cut the cucumbers into thin slices on a bias.
Place cucumber slices in a bowl and toss with 3/4 teaspoon of salt. Set aside for 20 minutes.
Beat the eggs and season with a pinch of salt. Set aside.
After 20 minutes, rinse the cucumber slices under running water, drain and spread them on some paper towels to absorb excess water.
Place a pan over medium high heat. Once the pan is hot, add oil and cucumbers and saute for 1-2 minutes. Add minced garlic and cook one minute.
Push cucumber slices to one side of the pan. Add beaten eggs to the empty side of the pan. Let the bottom of the eggs set, then stir-fry and toss cucumbers with eggs briefly. Add optional feta cheese. When the eggs are cooked transfer to a serving plate. Sprinkle with freshly cracked pepper. Serve as a lunch or breakfast dish.

Disclaimer: Hestan Culinary cookware was provided for this segment.

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Sugar Snap Peas With an Asian Twist

This month—a sweet and crunchy delight from the garden is the highlight of Kitchen Icons outdoor cooking event featured on NBC-TV News (WEAU).

Gingered Sugar Snap Peas with Sprouts

Delicious, crisp garden snap peas are infused with fresh ginger and garlic. Featured on WEAU-TV 13 (NBC) Harvest of the Month.

Hestan Culinary Nanobond - 11 inch skillet was provided for this segment.

Gingered Sugar Snap Peas & Sprouts

Ingredients:

1 Tbsp. dark sesame oil
1 Tbsp freshly grated ginger
2 garlic cloves, minced
1/2 lb. fresh sugar snap peas, strings removed
1 Tbsp. sesame seeds or chopped peanuts (optional)
1/3 cup bean sprouts (or a combo of chickpea, lentil and bean sprouts)
2 Tbsp. low sodium soy sauce

Instructions: Heat an 11 inch skillet to medium heat. Add ginger and garlic and saute about 2 minutes until fragrant. Add the sesame seeds (or other nuts) and cook for another minute. Add the sugar snap peas and saute for about 3 minutes then add the sprouts and soy sauce and continue to cook another minute or 2 until the peas are crisp-tender. Serve immediately.

Gingered Sugar Snap Peas with Sprouts. Photo and Recipe: Ruth Chipps

Harvest of the Month in May features LETTUCE

Kitchen Icons demonstration kitchen is utilized in this NBC-TV segment called “Harvest of the Month.”

Here’s the recipe

Garlic Parmesan Romaine Salad

Ingredients:

• 2 teaspoons Dijon mustard

• 2 Tablespoons red wine vinegar

• 1 clove garlic, minced

• 3 Tbsp. extra-virgin olive oil

• Kosher salt and freshly ground pepper (sprinkle)

• 2 hearts of romaine lettuce, chopped

• 3 Tbsp. shredded Parmesan

• 1/4 c. Tomatoes, chopped

Directions:

Whisk the mustard, vinegar and garlic in a small bowl. Whisk in the oil. Sprinkle the vinaigrette with salt and pepper. Add tomatoes and toss the lettuce with the vinaigrette. Serve immediately.

Serve as a side dish salad or a main course by adding protein such as salmon, chicken or boiled eggs.

More Harvest of the Month recipes

Next Month - Snap Peas!

Plant-Rich Edamame Under the Pergola!

This Month’s “Harvest of the Month” was taped on the Hestan Deck using Hestan Culinary cookware (Nanobond 11 - inch skillet).Watch it on NBC-TV (WEAU) on Wed. April 21 at 4 pm Central

Watch Harvest of the Month Edamame on NBC-TV. Click here and click again.

“Harvest of the Month” is taped on Kitchen Icons Hestan Deck. This month’s focus is “edamame.” Learn more about Harvest of the Month here: www.JacksonInAction.org/recipes

Hestan Outdoor Living Suite - Available from Kitchen Icons

Plant-Rich Edamame Fried Rice

Edamame is essentially "young green soybeans."  They must be cooked prior to eating and the "pod" is not edible. Look for edamame in the frozen vegetable section and Asian section of grocery stores. It's rich in protein, fiber and other nutrients.

Ingredients:
2 C. cooked rice or 1 medium head of cauliflower
2 Tablespoons dark sesame oil
1 Large carrot, cubed
2 Eggs, beaten
1/4 C. Green onions, chopped
2 Cloves garlic, minced
1 C. frozen edamame
3 Tablespoons soy sauce
1/2 C. peanuts or cashews
1/4 C. cilantro, minced

Directions:
Use previously cooked rice or cook fresh rice. Alternate: Shred cauliflower by running the florets through a food processor.
Heat a medium to large skillet to medium heat.
Add sesame oil.
Add in the carrots, and sauté until tender.
Add in the rice (or cauliflower) and more oil if needed.
Add in the green onions, garlic and edamame, and sauté for a minute.
Increase the heat to medium. Cook rice (or cauliflower) til soft, but not mushy.
Add in the eggs and try to coat and stir until fully cooked.
Add the peanuts or cashews and soy sauce, mix well,
Toss in the cilantro and remove from heat.

Serve as a main course (recipe is naturally rich in protein from the edamame, eggs and nuts). Balance with a fresh green salad.

Recipe and photos: Ruth Chipps

Disclosure: Hestan Culinary cookware was provided for this video shoot and photography sessions.

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Going Green - National Nutrition Month - Green Beans

Watch Harvest of the Month on NBC-TV

Go GREEN with GARLICKY SKILLET GREEN BEANS

NGREDIENTS

2 Tablespoons extra virgin olive oil or dark sesame oil
½ teaspoon red pepper flakes, or to taste
1.5 pounds green beans, trimmed
2 cloves garlic, minced
1/4 teaspoon coarse kosher salt
2 Tablespoons water
2 Tablespoons sliced almonds, pine nuts or walnuts.

INSTRUCTIONS

Heat oil in a large skillet (11 inch) over medium-high heat. Add red pepper flakes and stir to coat the pepper in the oil.

Add green beans and cook, stirring often until the beans are blistering and browning in areas, 5 to 7 minutes. Add garlic and salt and cook, stirring constantly until the garlic is fragrant and browning, about 30 seconds. Add water and immediately cover. Cook covered until the beans are bright green and crisp tender, 1 to 2 minutes. Serve immediately.

Health Tip: Fruits & Vegetables and Cancer Prevention Prevention:  Low fat diets rich in fruits and vegetables (foods that are low in fat and may contain dietary fiber, vitamin A, or vitamin C) may reduce the risk of some types of cancer, a disease associated with many factors.

March is National Nutrition Month - a time to celebrate healthy eating and Registered Dietitian Nutritionists.

• Registered Dietitian Nutritionists (RDN) are the food and nutrition experts who can translate the science of nutrition into practical solutions for healthy living.

The View from Kitchen Icons

Hestan

Midwest

Under the Pergola

Harvest of the Month on NBC-TV is taped on a Hestan 12 ft. Outdoor Living Suite Using Hestan Culinary Cookware

GET THE RECIPE: Mediterranean Carrot Chickpea Toss

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