Sweet Potato Cranberry Saute is Holiday Favorite

Harvest of the Month is a feature on WEAU-TV 13 News (NBC) featuring Ruth Chipps, MS, RDN, CD

Sweet Potato Fun Facts

Sweet potatoes are the official vegetable of North Carolina! Sweet potatoes are commonly confused with yams. . Sweet potatoes are roots, where as regular potatoes are tubers, or underground stems. Our first president, George Washington, grew sweet potatoes on his farmland.

Hestan Culinary

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Hestan Outdoor Living Suite Available from Kitchen Icons

Hestan Culinary cookware (11 in Nanobond Skillet) was provided for the testing of this recipe.

Sweet Potato Cranberry Saute

Ingredients:

2 Tbsp Unsalted butter or olive oil
2 Large sweet potatoes, washed, peeled and cubed
1/2 c. Orange juice
1 t. Powdered ginger
1 t. Cinnamon
1/2 c. Orange juice
1/2 Cup Cranberries - frozen or fresh
1/4 Cup Pecans or pistachios
3 Tbsp. Pepitas (pumpkin seeds) optional
2 Tbsp. honey
2 Pinches salt
Fresh mint for garnish.
Instructions

Preheat 11 in skillet. Add butter or oil. Add cubed sweet potatoes and saute.
Cook for 1 minute, then add orange juice, ginger powder, cinnamon powder and saute everything for 4-5 minutes or until potatoes are cooked (stir every minute). Add cranberries, salt and saute.
Cook for another minute. Add chopped nuts and mix together. Add honey.
Mix everything and cook another minute.
Turn off the heat and transfer to a serving bowl. Serve hot and enjoy.

Nutrition Information: Yield: 4 Serving Size: 1 cup.

Amount Per Serving: Calories: 217 Total Fat: 19g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 31 mg Sodium: 102 mg Carbohydrates: 36g Fiber: 6g Sugar: 18g Protein.Nutrition Information:

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Swiss Chard White Bean Stew Heats Up the Hestan Deck

Harvest of the Month on WEAU-TV “Swiss Chard” on Oct. 30, 2020

October Harvest of the Month on WEAU-TV (NBC) features Swiss Chard - a nutritious leafy green vegetable that is perfect in salads, soups and side dishes. Harvest of the Month is a healthy living initiative. View more articles and videos here: www.JacksonInAction.org/blog

Photo: Foodiegirl; StockSnap

SWISS CHARD WHITE BEAN SOUP Photo: Ruthie Chipps

Swiss Chard White Bean Stew

This mediterranean dish is simple and satisfying, providing great flavor along with good nutrition

Ingredients:
3 slices bacon, cut in 1-inch pieces optional)
1 medium onion, halved, thinly sliced
1, 15 oz. can diced tomatoes (2 c.)
1, 15 oz. can Cannellini or navy beans, liquid included (2 c.)
4 cups loosely chopped Swiss Chard leaves with stems removed and chopped into 1 inch pieces (or packed torn spinach)
5 teaspoons Balsamic or red wine vinegar
2 Tbsp. Fresh minced herbs such as parsley, basil or thyme. (Can substitute 2 teaspoons dried herbs.)

Method:

1. Optional: In a 3 quart saucepan, cook bacon pieces until crisp. Remove bacon to paper towel to drain. Leave bacon fat in pan.
2. Add onions to bacon fat (or heat pan first then add 2 Tbsp. olive oil then add onions); add chopped chard stems and cook 3 minutes until tender, about 3 minutes.
3. Stir in beans and tomatoes. Cook and stir over medium heat until heated.
4. Stir in Swiss Chard leaves or spinach; cover and cook until just wilted, about 30 seconds.
5. Add vinegar. Stir in optional cooked bacon and fresh herbs.
Makes 5 servings
Approx. nutrition information per 1 c. Serving. 190 Calories, 7g Fat, 21g Carb., 6g Fiber, 12g Protein

Photo: Ruthie Chipps

“Enjoy Swiss chard raw or cooked. It can be utilized as a substitute for spinach in many recipes”

—Ruth Lahmayer Chipps, MS, RDN, CD

Swiss Chard Stew Prepared in Hestan Culinary Nanobond Three quart saucepan. Photo: Ruthie Chipps

Swiss Chard Nutrition

*This Luscious leafy green green may help reduce risk of cancer and reduce blood pressure.

*The leaves and stalks provide an abundance of vitamins, minerals and natural health-promoting compounds.

*Swiss Chard has three times the recommended daily intake of Vitamin K and 44 percent of the recommended amount of vitamin A.

Hestan Culinary Cookware was provided for this recipe. Location: Kitchen Icons Hestan Deck featuring the 12 foot Hestan Outdoor Living Suite.

Plums Jubilee Recipe Sizzles with Hestan Culinary

Ruth Chipps, MS, RDN, Host of Harvest of the Month on WEAU-TV 13 (NBC)

Sept. 30, 2020

“Harvest of the Month” on WEAU-TV 13 (NBC) Eau Claire, Wis./Minneapolis, Minn. featured a warm and flavorful plum recipe developed by Registered Dietitian Nutritionist Ruthie Chipps. The brandy-infused Plums Jubilee dessert lit up the day with flames and flavor. Hestan Culinary Cookware (11 in. NanoBond Skillet) was used on the 12 foot Hestan Outdoor Living Suite.

Plums Jubilee was prepared in an 11 inch Hestan Culinary NanoBond Titanium skillet

Plums Jubilee

This sweet and tart dessert is a healthful way to enjoy the season. Inspired by the classic Cherries Jubilee recipe, this variation incorporates both fresh and dried plums.

Ingredients (Four Servings):

• 1 lb Fresh plums (can substitute peaches and/or grapes)

• 2 Tbsp. Butter

• 2 Tbsp. Brown sugar

• 2 Tbsp. Honey

• ¼ c Orange juice

• ¼ c. Brandy or orange liquor (optional)

• ¼ c. Dried plums, fine chopped

• 1 Tbsp. Sliced almonds or walnuts (optional)

• 2 Tbsp. Granola

• Ricotta honey cream: Stir together 1c. part skim ricotta, ¼ c honey and ½ t. vanilla

Method:

• Cut fruit and remove pits. Cut into slices

• Melt butter, stir in brown sugar and honey until hot

• Add sliced plums and cook about 4 minutes.

• Add orange juice and optional brandy or liquor. Note: Be careful, as liquor will become a flambe if cooking on a gas range and pan is tilted. You can also ignite the liquore by using a hand-held long handled lighter. Stand back from the pan when igniting the flambe and always keep a fire extenguisher nearby in the kitchen.

• Cook another 3 minutes until sauce reduces partially. Fruit will stay slightly firm.

• Serve with a dollop of ricotta honey cream and sprinkle with dried plums, sliced nuts and granola

• (Disclosure: Hestan Culinary product was provided for testing of this recipe.)

Sealed rims with rolled edges allow for easy spill-proof pouring

Hestan NanoBond cookware performs in very high temperatures on outdoor grills (up to 1050 degrees F.)

Plums Jubilee Recipe and Photo: Ruth Chipps

Tune in next month for cooking with Swiss Chard

Race Driver James French is a James Hunt Look-Alike from “Rush” Movie

Article is a re-print originally posted on CNN I Report September 26, 2013

By Jeremy Chipps |  Wisconsin

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“ CNN PRODUCER NOTE FoodAnd Track shared the story of James French, a 21-year-old racer pursuing driving as a career and studying motor sports engineering in college. French says he’s been watching races all his life and started driving when “my dad got me a go-kart for my fifth birthday.” - rachel8, CNN iReport producer”

He’s not English, he’s a “French” and he’s in a rush with his race cars. James French of Sheboygan, Wisconsin, is one of America’s fastest young race car drivers and he carries a striking resemblance to English driver James Hunt in Ron Howard’s new movie about European racing in the 1970’s called Rush. More info. here from Wikepedia.

As a wee lad, James French got his start in motorsports at age five, racing go karts on a challenging hill-side course (Motorplex at Road America). He entered the field of sports car club racing at 16 and now at the ripe age of 21, he’s strapping GoPro cams to his 1997 Jordan F1 car and his C Sports Racer—documenting top speeds of 200+ mph on the famous track near his home: Road America – a 14-turn course set in scenic countryside of the Kettle Moraine region in Eastern Wisconsin near Elkhart Lake.

The release of the film Rush in 2013 brought out an infusion of racing fans to tracks and to cinemas—igniting drivers as well. The story is the real-life rivalry of two accomplished Formula 1 drivers, James Hunt (Chris Hemsworth) and Austrian Niki Lauda (Daniel Brühl). Thrills are chronicled both on and off the track, culminating in a fierce battle for the 1976 German Grand Prix Championship.

I discovered James French while shooting video at Elkhart Lake’s Road America track during the Fall Vintage Weekend (VSCDA). James and his racing veteran father, Brian, were competing against each other in a field of race cars.(On that day, they were driving their two classic Formula 1’s). The dueling father and son drivers were both roaring around the track at breakneck speeds. For me it was reminiscent of my childhood days when my own father took me to watch motor races in Germany, France and England—places like Silverstone, Goodwood and Le Mans. It was the ultimate experience of my youth, but seeing James French and his father scream around the track-- like in the movie Rush--accelerated my enthusiasm to learn more about this young speedster. My visit with the young driver before the race helped me learn that the junior French may have speed skills like James Hunt, but off the track, he’s a far cry from the philandering “Hunt the Shunt.” James French is a reserved, family-focused, fourth year college student studying motorsports engineering at Indiana University (IUPUI). When I posed my standard question about his plans for dinner, he quietly replied, “Whatever my mom makes me.” Brilliant.

I watched the 50th anniversary of the SCCA National Runoffs at Road America on Sept. 21- 22, 2013. The father and son team were challenging each other again in their two other cars—both C Sports Racers, with top speeds of 160+mph. James started near his father, then jettisoned past three other drivers to place third in the CSR Division. As he returned to the paddock he was told he'd just won added awards: Hawk Fastest Race Lap, Sunoco Hard Charger and the GoPro Hero Move of the Race (in leaping from sixth to win third). After the track turned cold, I viewed James’ GoPro camera files and re-lived the race, imagineering myself into the cockpit with my own name, ‘Jeremy James’ boldly imprinted on the car. Dreamy. You can too—view the race from James’ cockpit here: http://youtu.be/-r4-GoI1FBY

My quest for high speed experiences was initially heightened in July 2013 during Road America’s summer Vintage Racing event (The Hawk with Brian Redman) where I met two world champion professional McLaren F1 drivers who raced in the same era as James Hunt and Niki Lauda. Englishmen Brian Redman and David Hobbs took time to talk shop and shared a few stunning race stories of their famous championship days. David attended an early screening of the movie Rush and stated it was quite a realistic depiction of that historic time. Like Redman and Hobbs, James French has the right stuff. He's got the technique, discipline and stamina to be a champion--on the brink of launching into what could be the beginning of a promising professional racing career. The key to success in this industry, as I’ve been told, is sponsorship, skill and track time. I look forward to following James French as his success grows and I’m grateful to the ‘French’ fellows, who along with Ron Howard’s movie Rush, have helped me re-live racing once again on one very hot track. 

Photos by Charles Merker using a Nikon D90 with a Tamrom 18-270mm F/3.5-6.3 Di II VC PZD lens. The cockpit video (linked below) was filmed by driver James French on a GoPro. http://youtu.be/-r4-GoI1FBY

Learn more about Jame French on Wikipedia Here and visit his Facebook Page Here

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.

Plein Air Artist Festival Launch Event In La Crescent, MN Wetlands

The vista from Kitchen Icons location with emergent wetlands in South La Crescent, MN and Houston County bluffs in the background.

www.betweenthebluffs.com

Jon Erickson, 2018 Award Winner

Plein air painting is the experience of painting in nature without the four walls of a studio. The 2019 Seventh Annual Plein Air Painting Between the Bluffs festival and competition includes over 30 regional artists who compete for best original landscape art--all painted outdoors and between the bluffs of the Coulee Region. More details are at www.betweenthebluffs.com.

“We are interested in challenging regional artists with producing fine art within the confines of a two week period. Each artist must paint their work outdoors within a 15 mile radius of downtown La Crosse,” explained Mike Martino, local artist and one of the organizers of the event. “This year our first painting venue will highlight the wetlands in the skunk hollow region of the south La Crescent bluffs. Part of our goal is to capture pristine locations in nature through art, highlighting the beauty of the region and the importance of protecting these areas.”

Note: The media attended a private kick-off event at Kitchen Icons location in the skunk hollow wetlands on Tuesday Sept. 10th.

The festival includes these public events:

Artists “Quick Paint “Competition Saturday Sept. 14. The public is welcome to observe the artists painting at the north end of Riverside Park, La Crosse at the International Gardens. Artists will compete to produce their work of art in a two hour window. Event begins at 10 a.m. and judging will be at noon with prizes awarded at 12:30 p.m. A delegation of Chinese professional artists will be attending the event and painting the beautiful scenery in what will be an unprecedented cultural collaboration in the love of art.

The Gallery Reception and Art Sale is the main event of the Plein Air Festival on Friday September 20 from 6pm to 9pm at Studio Gallery,1311 Market Street, La Crosse. Admission is free and the paintings from the competing artists will be on display. All of the paintings will be original works of art created in the previous two week period within a 15 mile radius of Downtown La Crosse. Featured locations include La Crescent's skunk hollow wetlands, La Crosse city scapes, farmhouses, the Mississippi river, secluded coulees and other locations chosen by the artists. This is a rare opportunity to view beautiful bluffland scenery in an artist’s rendition. The public can meet the artists and their work is also for sale . The winning paintings will be announced by nationally-known artist and judge Richard Abraham.(www.richardabraham.com)

Note: The 18 professional Chinese artists will also be in attendance at the Sept. 20th. show. They are having a companion show/sale event at the Pump House in La Crosse the same night from 5-7 p.m. There may also be a Trolley running between the two events.

Between the Bluffs Plein Air Festival is supported by the La Crosse Arts Initiative, Studio Gallery and other local organizations and individuals. Full list is available on the event website below.

Last year’s winners and more information about the festival is available here: www.betweenthebluffs.com

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1) Friday Newspaper- La Crosse Tribune – Plein Air Kick Off plus Chinese artists.

https://lacrossetribune.com/news/local/la-crosse-area-art-festival-to-highlight-plein-air-painting/article_af09cf82-2f31-5405-9077-6fbcbe06e424.html

2) WKBT – TV Launch Story

https://www.news8000.com/plein-air-painting-festival-returning-to-la-crosse/

3) 9.11.19 kick off at La Crescent. WXOW – TV 19 ABC

https://wxow.com/news/2019/09/11/festival-features-local-landscape-inspired-artwork/

4) Quick paint event: La Crosse Tribune

https://lacrossetribune.com/news/local/plein-air-between-the-bluffs-quick-paint-participants-whip-up/article_5336060d-cb2e-5d16-8958-4003a314cacc.html

PUMP HOUSE – CHINESE ARTISTS EVENTS:

5) WKBT New 8 ABC La Crosse

https://www.news8000.com/news/chinese-painters-arrive-in-la-crosse-ahead-of-art-exhibition/1121680709

6) La Crosse Tribune: Making Masterpieces / Chinese in La Crescent

https://lacrossetribune.com/news/local/making-masterpieces-visiting-artists-find-inspiration-in-la-crescent-countryside/article_e7653182-b929-5b64-b21a-223fd2dcc020.html

7) Pump House Show a rare treat

https://lacrossetribune.com/entertainment/pump-house-show-a-rare-cross-cultural-treat/article_fe432e3e-ce45-5174-9775-6b2f3d662c37.html

PUMP HOUSE – CHINESE ARTISTS EVENTS:

8) WKBT New 8 ABC La Crosse

https://www.news8000.com/news/chinese-painters-arrive-in-la-crosse-ahead-of-art-exhibition/1121680709

9) La Crosse Tribune: Making Masterpieces / Chinese in La Crescent

https://lacrossetribune.com/news/local/making-masterpieces-visiting-artists-find-inspiration-in-la-crescent-countryside/article_e7653182-b929-5b64-b21a-223fd2dcc020.html

Events Calendar Postings

https://lacrossetribune.com/calendar/community/between-the-bluffs-plein-air-artists-show-sale/event_d24847d4-d0c6-11e9-8bc7-ff6e3ccd6e5f.htmlI

https://lacrossetribune.com/calendar/community/between-the-bluffs-plein-air-artist-quick-paint-competition-with/event_510ae69c-d0c4-11e9-a870-53c54235cd09.html

Explore La Crosse / Events:

https://events.time.ly/22agtu1/33084685

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Wood Fired Pizza Oven - Form and Function

Cooking pizza and other foods such as muffins, breads, lasagna and pies takes the flavor profile to another level. Extra bonus: During the cooler months—it’s a great place to hover for extra warmth and aroma.

Clementi Wood Fired Pizza Oven from Italy - Pizza never tasted so good.

Hestan Wins Again! TWO Twice VIP Awards in 2018

Check out the gorgeous award winning products from Hestan Outdoor and Hestan Outdoor.

Hestan received the TWICE VIP (Very Important Product) Award for the second year in a row.

This year, Hestan's Outdoor Living Suite and Pro Style Bottom Mount Refrigerator were winners. The awards are based on votes by retailers and distributors as the “best of” in their category.

TWICE is  a trade magazine for professionals in the consumer electronics and appliance industries.  Hestan has received 12 awards overall and the 5th award for the Hestan Outdoor product line since debuting in March of 2016. It's the first award for the new Indoor product which is launching this year.

Hestan Products are available from KitchenIcons.

More details at www.Hestan.com

NatureKast Wins 2017 VESTA Award

The Vesta Awards by Hearth & Home magazine recognizes and honor companies for their innovation in product design and/or technology. 

NatureKast won the 2017 award for best Outdoor Room Furnishings category.

See the winners for 2017

 NatureKast provides luxurious outdoor cabinetry that is not hampered by weather.

Learn more here

Contact KitchenIcons to incorporate NatureKast into your outdoor living space.  608-317-5700

Pergola Roof Transforms Patio

Adjustable louvered roof provides new opportunities for this concrete patio by Kitchen Icons.

Installation progression of the new adjustable louvered roof.

Praise for removable griddle / American Range Performer 30"

Kitchen Icons has tested the American Range 30" Performer plus the "Removable Griddle" option which also just arrived. See photos attached. The results are excellent.

For larger ranges a custom inserted griddle or charbroiler is available permanently, yet in the case of a smaller range (like 30") this gives you about 12"x17" of usable griddle space. We loved how when done simply wash and stowe away or set back on the range! Season the griddle just as you would a new wok!!

For the grilled sandwich,  Swiss & Irish cheddar cheeses are layered with tomatoes, apple wood peppered bacon onto fresh sourdough. Served with side of guacamole salsa.

Results are stupendous,  as you can see in the pics. Note the clever top vent on the removable griddle which pushes hot air over top of your product while grilling. Ingenious Americans!!

Another great victory by American Range. Some the finest cooking equipment available anywhere. Professional restaurant stuff in people's homes!

It's all about the tools, accessories and the specifications. Add super fresh food, sprinkle in a little training and you've arrived in style affordably!

Wolf--eat your heart out! This American Perfomer 30" nailed it. Next time we may even order the accessories in "triple dipped" chrome. Just too much fun.

Now to install the 20" stainless steel high back shelf. Next week perhaps a review of the stunning new Fhiaba Brilliance refrigeration unit that just came in from Italy. Showroom #2 taking shape.

http://www.americanrangeresidential.com/

Broccoli Bounty

The Kitchen Icons Rooftop Garden is already producing gorgeous organic vegetables. Tonight, the broccoli was ripe and plentiful. 

Summertime in Minnesota is precious and fresh garden goods are always best.  Eating produce within minutes of harvesting is amazing.  By the way, our Rooftop Garden is located just above us when we are in the underground kitchen where the AGA is located.   Very soon we will be building the Roof Top Grilling Garden with exquisite grilling equipment, like Hestan.

The following Broccoli Bounty recipe is Thai-inspired.  Toss in a variety of garden produce and enjoy! 

BROCCOLI BOUNTY GINGER PEANUT SALAD

INGREDIENTS:

4 cups broccoli, peel stems, then chop stems and broccoli into small pieces

1 c. bok choy (or other cabbage)

4 large green onions, sliced

1/2 c. red bell peppers, chopped 

½ cup cilantro, chopped

½ cup peanuts, chopped

4 tablespoons 100% peanut butter

3 teaspoons chili garlic sauce

2 tablespoons soy sauce

2 tablespoons honey or maple syrup

1 tablespoon lime juice

1 tablespoon dark sesame oil

INSTRUCTIONS

Combine broccoli, bok choy, green onion, cilantro and peanuts into a bowl.

Combine peanut butter, chili garlic sauce, soy sauce, honey, lime juice and oil into a small bowl and whisk until smooth.

Toss vegetables with ½ the sauce mixture until coated, then add more as desired.

Photo courtesy motherrimmy.com