Developed by Carlene Thomas, RDN, LD

Ingredients
Parsnip Purée
1 cup pureed parsnip
1½ tablespoon olive oil
2 large parsnips
⅛ cup + 1 tablespoon vegetable or chicken stock
Salt and pepper to taste

Soufflé
3 tablespoons butter
⅛ cup whole wheat breadcrumbs
4 tablespoons freshly grated parmesan
1 cup skim milk
1 bay leaf
1 bunch thyme
1¾ tablespoons whole-wheat flour
3 egg yolks
4 egg whites (at 2 tablespoons each)
½ teaspoon salt

Directions

1. Wash and slice parsnips into ⅓-inch rounds. Toss in olive oil, salt and pepper and put on a small baking pan in the oven at 400°F for 12 minutes.
2. Flip parsnips after 12 minutes and roast for another 6 minutes. Parsnips will just be starting to turn golden brown as they are removed from the oven. Allow to cool slightly.
3. To purée, add ⅛ cup chicken stock to a food processor and pulse until there are no chunks. (Purée will be thick with some fibers.)
4. With 1 tablespoon of butter and a paper towel, coat the interior of the ramekins making sure to butter the base, crease and walls. Mix breadcrumbs and 2 tablespoons parmesan in a bowl and use to coat buttered ramekin interiors.
5. In a small pot, add milk, bay leaf and thyme, and cover and simmer on low for 10 minutes to infuse herb flavors. Strain herbs, pour milk into a measuring cup and set aside. In the same pot, add butter and allow to melt.
6. Add whole-wheat flour and whisk. Cook for one minute to remove floury taste. Slowly pour in herb infused milk, whisking to avoid lumps.
7. Continue whisking on medium for three to five minutes until sauce begins to thicken. In a separate, medium-size bowl, place three egg yolks, beaten. Add half of the white sauce to the bowl of egg yolks and whisk vigorously.
8. Add remaining white sauce and combine. Whisk in the parsnip purée and ¼ teaspoon of salt and the remaining 2 tablespoons grated parmesan.
9. In a standing mixer, beat egg whites to stiff peaks. Into the mixer bowl, fold in one-third of the combined white sauce and parsnip purée at a time, making sure to dig to the bottom to fold in.
10. Spoon in soufflé mix to each ramekin, filling three-quarters of the way. Smooth tops with back of spoon.
11. Set oven to 400°F. Place ramekins on a pan with edges. Pour water into the pan to reach ¼ inch up sides of ramekins. Bake for 25-30 minutes until the tops are golden brown.
12. Top with remaining salt and pepper and serve immediately.

Nutrition Information
Serves 5.
Serving size: 8 ounces

Calories: 257; Total fat: 16g; Saturated fat: 7g; Cholesterol: 137mg; Sodium: 474mg; Carbohydrates: 18g; Fiber: 3g; Sugars: 6g; Protein: 11g (Note: Bay leaf and thyme bunch not included; insignificant contribution.)

Carlene Thomas, RDN, LD, is a private practice and nutrition consultant in Northern Virginia. She is a Stone Soup blogger and author of healthfullyeverafter.co.

Salt & Vinegar Rutabaga Fries with Old Bay Dipping Sauce

Developed by Emily Cooper, RDN

Ingredients
Rutabaga Fries
1½ pounds rutabaga, peeled and cut into ½-inch thick wedges
2 cups + 2 tablespoons white vinegar, divided½ cup water
2 teaspoons + 1 teaspoon kosher salt, divided

Dipping Sauce
½ cup ketchup
1 teaspoon Old Bay seasoning
1 teaspoon hot sauce

Directions

1. Place rutabaga wedges into a large heat-safe bowl with tight fitting lid.
2. In a medium saucepan, combine 2 cups of the vinegar, water and 2 teaspoons of salt in a medium saucepan. Bring to a boil over a high flame. Remove from heat and pour over prepared rutabaga.
3. Secure lid onto bowl and store in the refrigerator for 2 to 4 hours.
4. Preheat oven to 425° F. Coat two 12×16-inch baking sheets with non-stick cooking spray and set aside.
5. Drain rutabaga wedges in a large colander and spread evenly on prepared baking sheets. Bake for 25 minutes, flipping wedges halfway through to brown evenly.
6. Meanwhile, combine all of the sauce ingredients in a small bowl and set aside. Remove fries from oven and transfer to a large mixing bowl.
7. Toss with remaining vinegar and salt. Transfer to a serving plate alongside dipping sauce.

Nutrition Information

Serves 4.
Serving size: 1 cup fries and 2 tablespoon sauce

Calories: 97; Total fat: 0g; Saturated fat: 0g; Cholesterol: 0mg; Sodium: NA*; Carbohydrates: 21g; Fiber: 3g; Sugars: 14g; Protein: 2g; Potassium: 550mg; Phosphorus: 87mg (Note: Assumed 25% absorption of marinade.)

*Some salt is discarded with water when rutabaga is drained; unable to calculate amount of sodium absorbed.

Emily Cooper, RDN, is based in New Hampshire. She is a Stone Soup blogger and the author of SinfulNutrition.com.

Carrot Butter

Developed by Alexandra Caspero, MA, RD, CLT

Ingredients
1 pound carrots
3 tablespoons olive oil, divided
½ cup macadamia nuts
¼ cup fresh orange juice
½ teaspoon cinnamon
2 teaspoons maple syrup
½ teaspoon vanilla extract
Salt and pepper to taste

Directions

1. Preheat oven to 425°F.
2. In a large bowl, toss together roughly chopped carrots, 1 tablespoon of olive oil and a pinch of salt and pepper. (I use ¼ teaspoon salt and ⅛ teaspoon pepper)
3. Arrange carrots in a single layer on a baking sheet or stone and cover with aluminum foil. Bake for 15 minutes.
4. Remove pan from oven, remove foil and return carrots to the oven to cook for an additional 25-30 minutes until golden brown and soft.
5. Remove from oven and let cool slightly.
6. Place chopped carrots in a food processor along with macadamia nuts, cinnamon, maple syrup and vanilla extract. Pulse until combined.
7. With the food processor blade running, slowly drizzle in the fresh orange juice and olive oil. The carrots should be creamy and spreadable. Depending on the strength of your food processer, you might need to add a little more orange juice.
8. Season to taste with salt and pepper. Enjoy on toasted crostini, hearty crackers or as a unique pizza sauce.

Cooking Tip

• Used steamed carrots and your butter will be ready in half the time.

Nutrition Information
Serves 8.
Serving size: ¼ cup

Calories: 141; Total fat: 12g; Saturated fat: 2g; Cholesterol: 0mg; Sodium: 104mg; Carbohydrates: 10g; Fiber: 2g; Sugars: 6g; Protein: 1g; Potassium: 181mg; Phosphorus: 33mg

Roasted Beet Butter

Developed by Alexandra Caspero, MA, RD, CLT

Ingredients
1½ pounds beets
2 tablespoons olive oil, divided
2 tablespoons balsamic vinegar, divided
½ cup hazelnuts, toasted and skin removed
¼ cup vegetable broth or water
5 ounces goat cheese
Salt
Pepper

Directions

1. Preheat oven to 400°F.
2. Wash and scrub beets, removing leaves if attached. Place beets on a large piece of foil and drizzle with 1 tablespoon each of the olive oil and balsamic. Wrap tightly and place in the oven to roast.
3. Beets are done with they can be easily pieced with a knife, about 50-90 minutes depending on the size of the beets.
4. When done, remove from oven and let cool slightly. Remove skin with a paper towel or by running the beet under cool water and rubbing skin off.
5. Quarter beets and place in a food processer with the hazelnuts. Pulse to combine.
6. Add the goat cheese and remaining balsamic vinegar and olive oil. Pulse to combine.
7. Run the food processor and slowly add vegetable broth until the mixture becomes fluffy and smooth. You may not need all the vegetable broth. The beets should be smooth and spreadable.
8. Season to taste with salt and freshly ground pepper.
9. Spread on crostini, crackers, as a sandwich spread, or tossed with hot pasta.

Nutrition Information
Serves 20.
Serving size: ¼ cup

Calories: 144; Total fat: 11g; Saturated fat: 4g; Cholesterol: 11mg; Sodium: 206mg; Carbohydrates: 8g; Fiber: 2g; Sugars: 6g; Protein: 5g;

Low in fat and calories, many roots serve as good sources of fiber, which promotes healthy digestion and may help prevent heart disease and certain types of cancer. Fiber also can help control blood sugar levels for people with diabetes and aid in weight management due to increased satiety.

Root vegetables like jicama, turnips and rutabaga are high in vitamin C, which aids in the absorption of iron and helps keep connective tissue and gums healthy. Beets and parsnips are particularly good sources of folate, which aids in producing DNA and RNA and lowers the risk of delivering a baby with neural tube defects. Carrots are also excellent sources of vitamin A from beta carotene (which is absorbed better when vegetables are chopped and cooked in oil).

Many root vegetables (especially parsnips, celeriac and rutabagas) contain potassium, which blunts the effect of salt on blood pressure and may reduce the risk of developing kidney stones and possibly bone loss. Radishes, rutabagas and turnips hail from the cancer-fighting cruciferous family and contain phytonutrients such as sulphoraphane and dithioithiones that bolster antioxidant defenses in cells and contribute to a healthy immune system.

Some root vegetables (carrots, radishes, daikon, beets, celery root and young turnips) can be eaten raw, thinly sliced and served with a low-fat dip or in a crunchy sandwich or shredded into a creative raw slaw. Other root vegetables are best when roasted, baked, steamed, pressure-cooked, sautéed, fried or pureed. Add a splash of citrus or vinegar for a complementary flavor.

Beets

Beets are an excellent source of folate and a good source of potassium. While known for their garnet-red color, beets range in color from deep red to white. The smaller the beet, the tenderer it will be. Wash gently just before use and peel skin after cooked.

Burdock Root (Gobo)

Burdock root is usually sliced and added to stir-fry but it also can be eaten raw. Choose young, firm roots no more than one inch in diameter and do not wash until ready to use. While it’s cultivated mostly in Japan, where it’s called gobo, it does grow wild throughout Europe and the U.S.

Carrots (pictured: middle)

Believe it or not, they’re not always orange: Carrots can be white, yellow, purple or red. Avoid storing near apples, which emit ethylene gas that can give carrots a bitter taste. This versatile root vegetable can be eaten raw or cooked in almost any manner imaginable.

Parsnip (pictured: top)

The first frost of the year converts this creamy-white root’s starch to sugar and gives it a pleasantly sweet flavor. Most often boiled and mashed like potatoes, parsnips are a good source of folate and fiber.

Parsley root (pictured: bottom)

The root tastes like a cross between carrot and celery with a hint of celery root. Choose firm roots without soft spots and with feathery, bright green leaves. Best used in soups and stews or enjoyed on its own as a vegetable.

Celeriac (Celery Root)

An excellent source of vitamin K, celeriac also provides calcium and potassium. This somewhat ugly, knobby, brown vegetable has a taste that is a cross between strong celery and parsley.

Daikon

Daikon, a large Asian radish with a sweet and tangy flavor, has a crisp texture and creamy white or black skin. Choose those with shiny (not dull) skin. Commonly used in salads, shredded as a garnish or in stir-fry dishes.

Jicama

Hailing from Mexico and South America, this large, bulbous vegetable is available year-round at Latin American markets and most other grocery stores. With a sweet, nutty flavor, it can be steamed, baked, broiled or fried for a good source of fiber and vitamin C. Always peel before using.

Radish

High in vitamin C, radishes also provide potassium and folate and range in color, shape and flavor (mild to peppery). Choose young, fresh roots that are firm, never withered or shriveled. Soak them in ice water for a couple of hours before eating for added crispness. While not common, they also can be cooked.

Rutabaga

A member of the cabbage family, rutabaga resembles a large turnip and may actually be a cross between turnip and cabbage. Choose those that are smooth, firm and heavy for their size. Always peel rutabaga then steam, sauté, boil or roast.

Salsify (Oyster Plant)

This root is often used in savory pies and soups and resembles a delicately flavored oyster with nuances of artichoke hearts. Choose firm, full salsify and remember to wrap in a plastic bag and store in the refrigerator to preserve the flavor

Turnips

Select small, firm turnips for a more delicate flavor and texture. As turnips age, their taste becomes stronger and woodier. If sold with greens attached, look for bright-colored, fresh-looking greens (remove them and store those separately). Turnips can be mashed, pureed, stir-fried or used raw in salads.

Now that you know about roots, get 4 rootsy recipes

In the pantheon of sweet sauces, egg-y rich crème anglaise and caramel sauce reign. While crème anglaise and caramel sauce rely on skill and science, a simple chocolate sauce is more forgiving — as are fruit sauces, generally whisked up from cooked fresh fruits.

Crème Anglaise

Recipe by Jill Melton, MS, RD

A simple mixture of egg yolks, milk or cream, sugar and vanilla, crème anglaise is great to make when you have an abundance of egg yolks. But egg yolks are tricky and prone to curdling, so a few pointers: Whisk the egg yolks with the sugar just before adding to the custard, or else the yolks will become sticky and leave little clumps of yolk in the sauce. Once the hot milk is steeped with the vanilla, you need to temper the egg yolks. This means adding a small amount of hot milk to the yolk mixture, stirring, and then adding that mixture back to the hot milk. It’s also necessary to heat slowly and stir fairly constantly to prevent curdling. Lastly, be patient. Crème anglaise cannot be rushed! A slow, low heat will create a silky sauce.

Ingredients
2 cups 2% low-fat (or whole) milk
½ vanilla bean, split lengthwise
4 egg yolks
¼ cup sugar
Pinch of kosher salt

Directions

1. Scrape vanilla seeds into milk in a saucepan. Heat over medium heat. Do not let boil.
2. Remove from heat and let steep with vanilla 30 minutes.
3. Reheat milk mixture. Whisk eggs and sugar and salt in a medium bowl. Pour ¼ of hot milk mixture into egg mixture. Whisk.
4. Return egg mixture to milk in saucepan. Cook 5 minutes or until thick and thermometer registers 180°F.
5. Remove from heat. Chill.
6. Serve with fresh berries, particularly fresh raspberries for an elegant dessert.

Nutrition Information
Serves 4.
Serving size: ¼ cup

Calories: 82; Total fat: 3g; Saturated fat: 2g; Cholesterol: 97mg; Sodium: 48mg; Carbohydrates: 10g; Fiber: 0g; Sugars: 9g; Protein: 3g; Potassium: 95mg; Phosphorus: 89mg

Note: Vanilla bean not included; insignificant contribution.

Berry Balsamic Coulis

Recipe by Jill Melton, MS, RD

The simplest fruit sauce is typically called a coulis (koo-LEE), a purèe of raw fruit, typically berries.

Ingredients
12 ounces fresh or frozen raspberries or strawberries
¼ cup balsamic vinegar
1⁄3 cup powdered sugar
Pinch of salt

Directions

1. Place berries in blender or food processor. Pulse until smooth.
2. Add vinegar and sugar. Pulse until smooth.
3. Serve over pound cake, angel food cake, ice cream or pudding.

Nutrition Information
Serves 5.
Serving size: ¼ cup

Calories 64; Total fat 0g; Saturated fat: 0g; Cholesterol: 0mg; Sodium: 33mg; Carbohydrates: 15g; Fiber: 1g; Sugars: 13g; Protein: 1g; Potassium: 119mg; Phosphorus: 19mg

Butterscotch Bourbon Sauce

Recipe by Jill Melton, MS, RD

Ingredients
4 tablespoons butter
2⁄3 cup light brown sugar
½ cup heavy cream
Pinch of kosher salt
1 tablespoon vanilla
1-2 tablespoons bourbon

Directions

1. Combine butter, sugar, cream and salt in a heavy saucepan. Bring to a boil, stirring occasionally until the sauce is smooth and thickened. Remove from heat.
2. Add vanilla and bourbon. Stir. Let cool.
3. Store in refrigerator. Serve over pears, apples or ice cream.

Nutrition Information
Serves 24.
Serving size: 2 tablespoons

Calories: 118; Total fat: 8g; Saturated fat: 5g; Cholesterol: 24mg; Sodium: 18mg; Carbohydrates: 12g; Fiber: 0g; Sugars: 12g; Protein: 0g; Potassium: 26mg; Phosphorus: 8mg

Note: Bourbon not included; insignificant contribution.

Rich Chocolate Coffee Sauce

Recipe by Jill Melton, MS, RD

Use a high-quality milk or dark chocolate — at least 60% cocoa butter. Add a pinch of hot red pepper for a kick!

Ingredients
1 cup half and half
1 tablespoon espresso powder
5 ounces chocolate, chopped
2 tablespoons butter
2 teaspoons vanilla

Directions

1. Combine the cream and the espresso. Stir well and heat over medium heat until hot. Do not boil.
2. Remove from heat and whisk in the chopped chocolate. Blend until smooth.
3. Add butter and vanilla and whisk until glossy and smooth.
4. Chill.

Nutrition Information
Serves 24
Serving size: 2 tablespoons

Calories: 114; Total fat: 9g; Saturated fat: 5g; Cholesterol: 13mg; Sodium: 10mg; Carbohydrates: 7g; Fiber: 1g; Sugars: 5g; Protein: 1g; Potassium: 103mg; Phosphorus: 51mg

Note: Assumed dark chocolate 60-69% cacao solids.

Developed by Lauren O’Connor, MS, RDN

Ingredients
Pie Filling:
2 medium Granny Smith apples, peeled, cored, chopped
2 medium Bosc pears, peeled,  cored, chopped
1½ tablespoons cornstarch
2 tablespoons fresh squeezed lemon juice
¼ cup 100-percent pure apple juice (not from concentrate)
½ teaspoon ground cinnamon
1⁄16 teaspoon (a pinch) ground nutmeg
1⁄16 teaspoon (a pinch) ground cloves or allspice
½ cup frozen cranberries

Pie Crust:
1¼ cup all-purpose flour
2 tablespoons toasted wheat germ
½ teaspoon baking powder
½ teaspoon fine sea salt
4 tablespoons unsalted butter, cold, cut into small pieces
1⁄3 cup Greek yogurt, plain, non-fat
3 to 4 tablespoon ice water
1 tablespoon milk (for browning crust)

Directions

1. To prepare pie crust, combine flour, wheat germ, baking powder and salt in a food processor. Add in cold butter pieces until the mixture starts to resemble coarse crumbs.
2. Add yogurt and blend well. Add water one tablespoon at a time until dough is firmly together, but not sticky. It should start to form a ball.
3. Remove and mold into 5-inch disc, seal in plastic wrap and refrigerate for about an hour.
4. Roll out dough on a large floured, flexible cutting board until it is uniformly 1⁄8-inch thick. Carefully place into 8-inch greased pie tin so dough overlaps edges.
5. Set onto foil lined baking tray and set aside. (Note: May be substituted with store-bought frozen puff pastry dough.)
6. Preheat oven to 350°F.
7. Combine apples and pears into a mixing bowl. In a separate mixing bowl, whisk together cornstarch, lemon juice, apple juice and spices. Add cornstarch mixture to the fruit and stir well. Gently toss in cranberries.
8. In a saucepan over medium heat, simmer the fruit mixture until it starts to thicken. Pour into prepared pie crust.
9. Fold overlapping pastry over the fruit filling until a window of fruit is visible in the center. Brush pie crust evenly with milk for a golden finish.
10. Bake for 45 minutes to 1 hour until crust is browned and juices are bubbling.

Cooking Tip

• Fruit filling measures approximately 3½ to 4 cups. This amount should fit amply into your dough-lined pie crust tin without overflow. You can reserve any excess filling for a tasty stewed fruit dish— the filling is delicious on its own.

Nutrition Information
Serves 8
Serving Size: 1 slice (1⁄8 of 8-inch pie)

Calories: 193; Total fat: 6g; Saturated fat: 4g; Cholesterol: 16mg; Sodium: 183mg; Carbohydrates: 32g; Fiber: 3g; Sugars: 10g; Protein: 4g; Potassium: 160mg; Phosphorus: 70mg

Lauren O’Connor, MS, RDN, is a menu planner, writer and nutritional consultant in Los Angeles. She is a Stone Soup blogger and author of www.nutri-savvy.com.

Vegan Beet Cake with Chocolate Avocado Frosting

Developed by Michaela Ballmann, MS, RD, CLT

Ingredients
Cake (wet ingredients):
1 cup roasted beets, pureed (about 3 to 4 small, .75lb raw)
1 cup unsweetened soy or other non-dairy milk
1 tablespoon apple cider vinegar
1⁄3 cup coconut oil, melted
3⁄4 cup coconut sugar, evaporated cane sugar or other granulated sweetener
2 teaspoons vanilla extract

Cake (dry ingredients):
1 1⁄2 cups whole-wheat pastry flour
1⁄2 cup unsweetened, natural cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1⁄4 teaspoon salt

Frosting:
2 medium ripe avocados, peeled and pitted
1⁄2 cup unsweetened cocoa powder (alkalized/Dutch for deep chocolate color)
1⁄3 cup maple syrup or other liquid sweetener (can increase to 1⁄2 cup to taste)
1 teaspoon vanilla extract
1⁄4 teaspoon salt
2 tablespoons coconut oil, melted, optional for a stiffer frosting

Directions

1. Preheat oven to 400°F.
2. Clean and scrub beets, trim ends and dry. Wrap in foil and roast for 50-60 minutes. Allow to cool. Puree in a food processor or using an immersion blender.
3. Reduce oven to 350°F. Grease two 8-inch cake pans (or one 9-inch springform pan).
4. Add vinegar to milk and stir. Set aside to curdle.
5. In a large bowl, sift together dry ingredients and set aside. In a separate bowl, use a hand or stand mixer to cream coconut oil and sugar.
6. Add pureed beets, milk and extract. Mix until smooth.
7. Add the wet mixture to the dry ingredients and stir just until combined. Pour into the greased pans.
8. Bake for 20-25 minutes (up to 30 minutes for a 9-inch cake) or until cake pulls away from the sides and a toothpick inserted into the center comes out clean.
9. Allow to cool in pan for 5 minutes. Turn out onto cooling rack to cool completely before frosting.
10. Assemble and top with cacao nibs if desired.
11. To make frosting: Add all ingredients to a food processor or bowl with mixer. Process for several minutes, scraping down sides, until completely smooth. Chill in fridge to thicken for 15 minutes or until ready to serve.

Cooking Note:

• While roasting beets is preferred for a sweeter flavor, the beets also can be peeled, cut into chunks and boiled for 30 minutes or pressure cooked at 15psi for 4 minutes.

Nutrition Information
Serves 16
Serving size: 1 slice (1⁄16 of 8-inch, 2-layer cake)

Calories: 186; Total fat: 9g; Saturated fat: 5g; Cholesterol: 0mg; Sodium: 217mg; Carbohydrates: 27g; Fiber: 5g; Sugars: 16g; Protein: 3g

Note: Optional ingredients not included in analysis.

Michaela Ballmann, MS, RD, CLT, is a California-based practitioner specializing in food sensitivities. She is a Stone Soup blogger and author of Wholify.com.

Fresh Pear and Cardamom Cake with Buttercream Frosting

Developed by Cara Anselmo, MS, RDN, CDN

Ingredients
Cake:
Canola oil to line cake pans (about 1 teaspoon)
1 cup canola oil
1½ cups granulated sugar
4 large eggs
1 tablespoon vanilla extract
2 cups all-purpose flour
1 cup whole-wheat pastry flour
2 teaspoons baking powder
1 teaspoon ground cardamom
½ teaspoon salt
1½ cups fresh hard pears (about 4 medium pears such as Bartlett, Bosc, D’Anjou), peeled, coarsely grated or shredded, and drained to remove excess liquid*

Frosting:
3 cups confectioner’s sugar
1 cup (2 sticks) salted butter, room temperature
½ teaspoon ground cardamom
1 teaspoon vanilla extract
1 tablespoon whole milk or cream

Directions

1. Preheat oven to 350°F.
2. Lightly coat the sides and bottoms of two 9-inch round cake pans with oil. For the cake: In a large stand mixer, combine oil, sugar, eggs and vanilla at low speed for one minute, then beat on high for another minute.
3. Add flours, baking powder, cardamom and salt and mix at low speed to incorporate.
4. Add pears and mix to incorporate. Finished batter will be thick.
5. Divide batter evenly between two cake pans. Tap pans on countertop to remove air bubbles.
6. Bake 35 minutes or until golden and toothpick inserted in center of cake comes out clean. Allow to cool away from heat for 30 minutes, then remove cakes from pans by running a knife along edges and gently inverting onto wire racks.
7. When cakes have cooled completely, you may wish to slice the slightly domed top from the cake that will be the lower layer with a long serrated knife, so that when the cakes are stacked, they will lie flat against each other.
8. Frosting: In a large stand mixer, combine sugar, butter and cardamom. Mix at low speed for 1 minute or until combined.
9. Add vanilla and milk/cream to incorporate, then beat on high for another 3 minutes or until smooth throughout. Wait until cakes have cooled completely before frosting.
10. This recipe makes enough frosting to cover full top and sides of cakes plus one layer between cakes.

Cooking Tip

• Choose pears that are hard and slightly under-ripe for easier grating and less moisture. After grating, place pears into a strainer and press with back of a large spoon to drain liquid. Reserve the juice for drinking or other later use.

Nutrition Information

Serves 12
Serving size: 1 slice (1⁄12 of 9-inch, 2-layer cake)

Calories: 683; Total fat: 37g; Saturated fat: 12g; Cholesterol: 103mg; Sodium: 206mg; Carbohydrates: 86g; Fiber: 3g; Sugars: 61g; Protein: 5g
Cara Anselmo, MS, RDN, CDN, is a nutritionist and certified yoga instructor in New York City. She is a Stone Soup blogger and author of CaraAnselmo.com.

Cherry Almond Pudding

Developed by Sara Haas

Ingredients
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1⁄2 cup granulated sugar
2⁄3 cup low-fat milk
1⁄2 teaspoon almond extract
1⁄4 cup sliced almonds, toasted
1 can (14 1⁄2 ounces) pitted tart cherries
1⁄2 cup granulated sugar
2 tablespoons Kirsch (optional)
2 tablespoons butter

Directions

1. Preheat the oven to 350°F and coat a 9×9-inch pan with non-stick cooking spray. In a mixing bowl, whisk together the flour, baking powder, salt and the first amount of sugar.
2. Add the milk and almond extract to the flour mixture and stir until just combined.
3. Fold in the sliced almonds.
4. Pour mixture into the prepared baking pan. Pour the cherries and juice into a sauce pan.
5. Add the remaining sugar and the Kirsch and bring to a boil. Stir and cook, continuing to boil until sugar is dissolved, about 1 ½ to 2 minutes.
6. Remove from the heat and add the butter.
7. Stir until melted, then spoon mixture over the crust.
8. Bake for about 35 minutes or until top is golden and a toothpick inserted in the center comes out clean. Serve warm.

Nutrition Information

Serves 12
Serving size: 1 piece (1⁄12 from 9×9-inch pan)

Calories: 150; Total fat: 3g; Saturated fat: 1g; Cholesterol: 6mg; Sodium: 139mg; Carbohydrates: 29g; Fiber: 1g; Sugars: 20g; Protein: 2g; Potassium 80mg; Phosphorus: 54mg

Note: Optional ingredients not included; assumed 1% milk.

Contributing Editor Sara Haas, RDN, LDN, works at Roche Dietitians and the Centered Chef in Chicago. She is a Stone Soup blogger.

Bread is a significant symbol in many religions, with numerous nods to it in the Old and New testaments. It even inspires poetry. Omar Khayyám, 11th century Persian mathematician and astronomer, included the well-known verse, “A jug of wine, a loaf of bread, and thou,” in one of his poems.

There also are a number of secular connotations for the word. For example, “bread” (as well as “dough”) is slang for money. A “bread line” refers to people waiting for food from a charitable organization or public agency – akin to today’s soup kitchen or food bank. A person’s “bread and butter” refers to one’s main source of income. The “breaking of bread” means to eat a meal with others. And bread is called the “staff of life” because it’s considered a mainstay of the diet throughout history, all over the world.

Bread is one of mankind’s first “processed” foods. In pre-historic times, a mix of ground grains and water could be cooked on hot stones, making a type of flatbread. Ancient Egyptians are believed to have cultivated wheat and developed a grinding stone called a quern, which crushed grains into coarse flour. The first leavened bread likely happened by accident, when yeast from the air mixed with the combination of flour and water; however, yeast production became a profession in itself in ancient Egypt. Archeological digs have excavated bread ovens and tools, and bread loaves of varying shapes and sizes have been unearthed in tombs and burial sites.

White breads were especially popular among the ancient Romans and Greeks, for whom a lighter color bread indicated higher quality. Over time, milk, eggs and butter were sometimes added to the dough, along with fruit, sweeteners and other ingredients. The art of baking was held in high regard; a representative of the Guild of Bakers held a seat in the Roman Senate.

By the Middle Ages, bread had spread into Asia and the rest of Europe, with different cultures using whichever grains were common in their regions. For example, the Vikings mainly made bread from rye, while China’s steamed breads were often made from rice, sorghum and other indigenous grain flours. Kings and landlords employed staff solely dedicated to baking bread, while poorer people typically brought their dough to a communal oven.

The Industrial Age ushered in the beginning of today’s commercial breads. Mass production of yeast began and Charles Fleischman started selling yeast to bakers, and then to the public, within a few short years. Flour mills appeared in Europe and America, and bread moved from being a homemade product to a commercially produced staple. In 1930, Wonder Bread — that soft, white bread in the famous white package with red, blue and yellow circles — became the first commercially-produced sliced bread. In the 1940s, thiamin, niacin, riboflavin and iron were added to enriched flour and hence, into breads, in a public health campaign to ward off nutrient deficiency diseases such as beriberi and pellagra. In 1998, folic acid was added to the list of required nutrients to enrich commercial breads to help prevent birth defects.

Today, many bread manufacturers are expanding product lines made with gluten-free flours or starches, xanthan gum and emulsifiers to mimic breads containing gluten, while others are exploring reduced-sodium formulas. Consumers are also looking for breads that offer bonus nutrition, such as added fiber, calcium and vitamin D. On the flip side, bread is the No. 1 source of sodium in the American diet. While its per-serving sodium (80 mg to 230 mg per slice) pales in comparison to that of other foods, people tend to eat multiple servings of bread throughout the day.

But while Americans sure o love their bread, research indicates we’re on the pathway to making healthier choices when it comes to navigating the bread aisle. A recent survey indicated that 56 percent of consumers are cutting back on white bread, while more consumers are seeking whole-grain and multi-grain breads. Could bread manufacturing and consumption be coming full circle to its humbler, simpler beginnings?

Do Know Your Loaves?

Despite their different textures, shapes and flavors, breads can generally be classified into three categories: yeast breads, flat breads and quick breads. Here are samples from around the world of each type:

Yeast Breads

Yeast breads use yeast as the leavening agent to help dough rise. Some examples include: brioche (rich French bread); baguette (long, thin loaf French bread with crispy crust); bauernbrot (German sourdough bread); challah (braided Jewish Sabbath bread); cherniy hleb (Russian black bread); kulich (Eastern Orthodox sweet Easter  bread); and pan de jamón (Venezuelan stuffed bread of ham, raisin and olive bread).

Flat Breads
Flat breads are thin and flat breads, as the name implies. Some may be leavened (such as Italian foccacia, Greek pita or Native American frybread, that are cooked in oil), while others do not include a leavening agent of any sort. Examples of other flat breads include: naan (Indian tandoor-baked bread); lavash (Middle Eastern thin flatbread); tortillas (corn or wheat Mexican round flatbread); bammy (Jamaican cassava flatbread); lefse (Norwegian potato flatbread); and matzah (Jewish cracker-type bread).

Quick Breads
These breads do not require kneading or rising time, since a leavening agent (baking powder or baking soda, for example), helps the dough rise quickly when it’s combined with a liquid. Eggs may also help leaven quick breads. Examples of quick breads include popovers (American version of the English Yorkshire pudding that is a hollow, light and airy roll); buttermilk biscuits (Southern American favorite that uses buttermilk); soda bread (Irish soda-leavened bread); cornbread (American quick bread that contains corn meal. Other variations include Johnnycakes, corn pone and hushpuppies); and Boston brown bread (early American steamed bread traditionally baked in a can and sweetened with molasses).

Why an Oven's Fuel Source Matters

There are two main fuel sources for ovens: electric and gas. Electric ovens are usually considered better at distributing heat evenly, but with a dryer heat. Gas ovens, on the other hand, tend to heat and cool quicker than electric and provide a moister heat. Whereas there once were significant performance differences between the two types of fuels, technological advances have brought them closer.

Wood, one of the original sources of heat in ovens, is regaining status as the popularity of wood-fired brick ovens increases. Once found only in trendy restaurants, wood ovens are branching out beyond commercial kitchens and allowing anyone to become a backyard pizzaiolo! Just keep in mind that this fuel source takes time and patience to heat and control.

The sun is another source of fuel for ovens, particularly where other resources are scarce. But solar ovens aren’t just for the camping crowd… Well-constructed solar ovens can easily reach needed baking temperatures; however, cooking times can vary depending on cloud cover.

5 Types of Ovens to Choose From

Conventional Oven
The conventional oven has been the mainstay in homes for decades, and can be used for nearly all types of baking including pies, cakes, roasts, vegetables and delicate items like soufflés or meringues.

Not only is it versatile, but it’s the least expensive and can be found with a range or as a separate wall oven. Wall ovens are often stacked, giving the cook extra baking space, especially useful at Thanksgiving.

Convection Oven
The convection oven uses a fan to circulate hot air in the oven, allowing foods to cook more evenly, at a lower temperature and in less time. Bakers especially rave about the way breads and cookies bake crisp on the outside and chewy on the inside. Generally, foods will cook about 25 percent faster in a convection oven than in a conventional oven, and you can fill it without the worry of cool spots because the hot air is moving all around. Look for convection ovens with three heating elements: at the top of the oven, the bottom of the oven and one near the fan in the back. This ensures that hot air is blown into the entire oven cavity. Turn off the fan when baking foods such as muffins, for which the forced air would cause peaks.

Combi Oven
The darling of the foodservice industry for many years, the combi is essentially a convection oven that includes the added ability to inject steam, baking foods faster and more evenly. In recent years, countertop and range models have been introduced for the home kitchen, enabling recreational cooks to steam, proof, incubate, dehydrate and bake foods with one appliance. The combi also makes quick work of reheating leftovers without the mushy side effects of a microwave.

Brick Ovens
As ovens evolve through technology, many professional chefs and home cooks have developed a fondness for the original baking vessels. Wood-fired brick ovens found in backyard kitchens are contemporary versions of early ovens made of brick or stone, in which food was placed directly on a hot slab or against the oven wall. The allures of these ovens are many. Intense heat of up to 800 degrees Fahrenheit allows for baking a thin, crispy pizza crust; smoky flavor infused from the chosen wood (maple, applewood or pecan wood are favorites) makes any roast delicious; and breads have a crunchy exterior but chewy interior. Variations of the wood-fired brick or clay ovens also are found across culinary cultures, from the clay tandoor ovens of India to Native American horno, made of mud brick and perfect for baking traditional Pueblo or Adobe bread.

Dutch Oven
While not an oven in the traditional sense, the Dutch oven (also called a camp oven) is a thick-walled cooking vessel with a tight-fitting lid that retains heat like a clay or brick oven and can be used for baking exceptional bread. The enclosed space retains the moisture from the dough resulting in a crispy exterior and chewy interior in each loaf. Whatever oven you choose, remember that just opening the oven door for a peek inside can drop the temperature by 25 to 50 degrees Fahrenheit, and leaving the door open for 30 seconds while you rearrange racks or rotate batches can cause a temperature drop of 100 to 150 degrees Fahrenheit. Now fire up your oven and slide in your favorite bread loaf, casserole, roast or sweet treats for cozy nights as the winter weather rolls in.

In addition, you also get 3 grams total carbohydrate with 2 grams from fiber.  Hemp seeds are a naturally sodium-free food. Each serving contains 6 grams of fat (1 gram saturated) with no cholesterol. Hemp seeds also are a good source of iron, magnesium, phosphorous, and vitamin E and provide potassium and calcium.

How to Cook with Hemp Seeds
Hemp seeds can be eaten raw or sprouted, ground into meal or made into milk or oil. Hemp seeds have a warm, nutty flavor that works well in savory and sweet dishes alike. You can sprinkle hulled hemp seeds over yogurt or oatmeal or try them baked into breads or stirred into soups and stews. Toss them in a salad or stir-fry. You can also substitute them for pine nuts in pesto. Hemp protein powder is great in smoothies or added to baked goods.

However, it has an earthy flavor and texture that may need to be balanced out depending on taste. Hemp milk may be used in place of cow’s milk for drinking or in recipes. Because hemp seed oil cannot be heated to high temperatures, it is best in salad dressings or drizzled over soup or vegetable dishes.

Using Hemp Seeds in Foodservice
Hemp seeds, protein powder, milk and oil all can be purchased in bulk. Because hemp seeds are sold raw, they need to be kept in an airtight container in a cool, dry place. Having adequate refrigerated space for storage after opening is important, as hemp products, with the exception of protein powder, need to be refrigerated after opening. Serve hemp seeds in hot cereal or cooked into breads, muffins, and other baked goods. They also can make a nice addition to salads and grain dishes. Swap hemp milk for dairy milk in recipes for a soy-free, nut-free dairy alternative.

Jessica Cording, MS, RD, CDN, is a registered dietitian and writer based in New York City.

Pumpkin Hemp Seed Bread

Recipe by Jodie Shield

Ingredients
1 2⁄3 cups white, whole-wheat flour
1 cup sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
¾ teaspoon salt, optional
½ teaspoon baking powder
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
2 large eggs
1 cup canned pumpkin
½ cup hemp seed oil
½ cup water
½ cup hemp seeds, raw shelled
½ cup dried cranberries, optional
Nonstick vegetable spray

Directions

1. Preheat oven to 350°F.
2. In a large bowl, combine the flour, sugar, baking soda, cinnamon, salt (if using), baking powder, nutmeg and cloves.
3. In a medium-size bowl, whisk the eggs, pumpkin, oil and water.
4. Stir wet ingredients into dry ingredients just until moistened. Fold in hemp seeds and cranberries (if using).
5. Coat a 9×5-inch loaf pan with nonstick spray. Pour batter into greased pan.
6. Bake at for 60 minutes or until a toothpick inserted in the center comes out clean.
7. Cool in pan for 10 minutes before moving to a wire rack.

Cooking Note

• To dial down the nutty hemp flavor, use sunflower or canola oil in place of hemp seed oil.

Nutrition Information
Serves 18.
Serving size: One ½-inch slice

Calories: 208; Total fat: 9g; Saturated fat: 1g; Cholesterol: 21mg; Sodium: 92mg; Carbohydrates: 27g; Fiber: 3g; Sugars: 12g

Contributing Editor Jodie Shield, MEd, RDN, LDN, is based in Chicago. She is the author of HealthyEatingforFamilies.com.

Around the world, scientists and engineers use the metric system for medicine and research, and many businesses use it for trade. But when it comes to recipe development, there is no universal standard for measuring ingredients — which can be problematic whether you’re a dietitian with foreign clients or a blogger with an overseas audience.

There are currently three systems at play:

• American cooks (and a few Caribbean countries) use U.S. Customary Units, which measure ingredients primarily by dry volume (teaspoons, tablespoons, cups and pounds) and liquid volume (fluid ounces, pints, quarts and gallons).
• Cooks from most other countries use a modern form of the metric system (the International System of Measurement), which measures food in weight (grams) and fluids in liters.
• To complicate things further, some British cooks use a combination of the imperial system and metric system because England is still in the process of converting its standard.

Where does that leave those of us trying to think outside geographical borders? Here are some pointers for preparing and sharing recipes:

Look for a Country of Origin
When you discover a recipe in a book or online, it is helpful to know in which country it was published if the measurement system being used isn’t readily obvious (more likely in the case of family favorites or recipes that have been passed down).

Invest in Multi-system Cooking Utensils
Digital scales offer metric conversions at the touch of a button. Many liquid measuring cups come with U.S. and metric system measurements, and there also are measuring spoons, dry measuring cups and cookware indicating both systems.

Use a Conversion Tool
You could use a table and a handheld calculator, but there are a plethora of conversion tools to help you do the math. To avoid inaccurate proportions, make sure you convert all of the recipe ingredients — otherwise, you could end up with inaccurate proportions. Lastly, not all conversion calculators are food specific — but here are a few tools to try:

• Convert-Me.com (free online tool)
• Kitchen Calculator PRO (Apple app)
• Smart Chef Conversions Kitchen Calculator (Apple app)
• Kitchen Converter (Android app)
• Kitchenmate Cooking Converter (Apple app)
• Kitchen Conversions (a free widget you can add to a blog or website to allow consumers to convert ingredients).

In reality, baking is a very precise form of cooking, and exact ratios and measurements are the key to a recipe’s success. Aside from an obvious challenge of measuring “a pinch of salt” or a “splash of lemon juice,” even cups, tablespoons and teaspoons — acceptable forms of measurement — can be inaccurate. The most precise method for measuring dry ingredients is by weight. Unlike cups or tablespoons, which measure by volume, kitchen scales allow for an exact measure, regardless of how the ingredient is cut, packed or scooped. Simply put, one ounce always weighs one ounce.

Scales can make anyone a more efficient cook. Instead of having to use (and clean!) multiple measuring cups and spoons, ingredients can be weighed in one bowl. A kitchen scale also can simplify the process of changing a recipe’s yield, in addition to being a safe activity for a child “sous chef” so they may play an active and meaningful role in preparing family meals.

Besides baking and cooking, kitchen scales are a helpful tool in managing certain diets. Someone diagnosed with kidney disease may be instructed to limit protein intake at each meal, but without a scale, this can be a difficult and frustrating task that may result in non-compliance. Scales are also an excellent way to better understand portion sizes and portion control. Weighing pasta, steaks, potatoes and other foods can provide a meaningful number to associate with an image.

Considering a good kitchen scale can cost as little as twenty-five dollars, it can practically pay for itself by preventing multiple recipe attempts caused by inconsistent measurements, thus reducing waste and food costs.

It may be a while before converting ingredients to weight measures becomes standard for magazines, websites and other recipe publishers, and “pinches” and “splashes” will probably remain a part of the cooking and baking vernacular for some time. However, kitchen scales offer home cooks the ability to produce great recipes with the speed and consistency of professional chefs.

3 Kitchen Scale Tips

Chef Tom Beckman, instructor at Le Cordon Bleu Chicago, offers three tips for kitchen scale users:

• Make sure batteries are fully charged. If the batteries are old, the scale will not give accurate results.
• Scale ingredients using a clean, dry bowl to achieve the most precise measurements.
• Tare the scale back to zero each time a new ingredient is weighed. It’s easy to forget when bowls are changed or multiple ingredients need to be weighed.

Berndt, an athlete herself, was very interested in how food and nutrition influenced performance, energy and health. “It seemed natural to put my love for food, nutrition, and athletics together," she says. So, in 2009, she opened Hybrid Athletic Club, a full service gym, along with Fit Fresh Cuisine, an all-healthy restaurant, under one roof. Her Hybrid Health Plan has helped hundreds of participants dramatically improve their health, not only by dropping significant amounts of weight, but also by reversing risk of diseases such as type two diabetes, and by getting off medications for hyperlipidemia, hypertension, diabetes and depression.

What led to your career in nutrition and dietetics?
I grew up in a rural setting with a family of green-thumbs, agriculture enthusiasts, farmers and foodies. We had a very large garden — from which we canned and froze our own produce — an apple orchard, and honey bees for fresh honey, all of which we sold at the local farmer’s market. As a family, our passion for enjoying a good meal is the sum of our love for the land, our commitment to sustainable agriculture, and eating locally.

Tell us about your work and how it fulfills a need in your community.
Our Hybrid Health Plan program includes 12 weeks of targeted, progressive, functional fitness training five days a week in a small group setting with a trainer. This fitness training is combined with Fit Fresh Cuisine’s calorically controlled, fresh, and locally sourced meal plan program. Over time, participants receive fewer meals per week and gradually incorporate making their own meals with the support of our demonstrations and materials. The dual approach uniquely offers accountability, efficiency and support lending to dramatic health transformations. 

How has your work made a difference in your community?
Helping people reach their goals in a timely, efficient manner builds a tremendous amount of satisfaction and further strengthens their commitment to continue a healthy lifestyle. Hundreds of participants have dramatically improved their health not only dropping significant amounts of weight, but also by reversing risk of diseases such as type two diabetes, and by getting off medications for hyperlipidemia, hypertension, diabetes and depression.

In 2012, the buzz about our program interested the not-for-profit insurance company, Group Health Cooperative, to such an extent they provided full reimbursement for 104 of their members to participate in the Hybrid Health Plan and in addition, provided 25 percent reimbursement for Fit Fresh Cuisine’s meal plan program for the entire 12-week period. The anticipated results were evident and this partnership continues to grow into 2013.  

Looking ahead, how would you like to see your project develop or grow?
This year we brought the Hybrid Health Plan to children and teens through Hybrid’s Next Generation. We are very excited to be working with the youth to educate them about fitness and nutrition so they may lay a strong foundation for health. 

Further, Fit Fresh Cuisine has launched a line of healthy salad dressings extending our reach to make healthy eating convenient and delicious. It is very rewarding to see our products available in a wide variety of grocery stores.

“It is a fact that nutrition starts from the period of life conception up to the end of the life cycle,” she says. That’s why it’s so important to her to provide access to healthful foods to the nearly 2,500 older adults with limited income and younger people with disabilities who she serves.

Fishburn, who started her dietetic career in the Philippines, says the most important work she does is implementing health interventions related to obesity in older adults, and addressing multiple chronic diseases like diabetes, heart disease, stroke, hypertension, osteoporosis, osteoarthritis and cancer through healthy meals, nutrition education and counseling.

Tell us about your work. Who are your audiences? What need does this work help serve?
I am employed at Meals on Wheels of San Francisco (MOWSF) currently serving a population of 2,351 homebound seniors 60 years old and over; 80 younger adults with disabilities and 86 home delivered groceries clients. I also serve 29 clients enrolled in the San Francisco Transitional Care Program, which is a two-week meal program for newly hospital discharged patients, in contract with several health insurance groups in San Francisco. MOWSF is a non-profit agency with a mission to provide isolated homebound seniors in San Francisco with nutritious meals, daily human contact, and supportive services to prevent their premature institutionalization. 

In my role I provide nutrition counseling and education to homebound seniors who are at high nutritional risk due to their health, nutritional history, dietary intake, prescription medications, chronic illnesses and physiologic functions related to age. My goal is to provide ways and means to improve their nutritional status and decrease medical complications to further maintain their independence. I also perform client visits as requested by high risk clients.

In addition, I help provide accurate and culturally sensitive nutrition information and instructions to seniors to promote better health and arrange nutrition lectures to a non-profit agency (Filipino Cancer Survivors group) in San Francisco.

Overall, I create care plans that include interventions, expected outcomes and monitor strategies. 

What inspired you to undertake this work?
As a member of the health care profession I felt the need to immerse myself to provide proper nutrition to maintain the health of the booming geriatric population in San Francisco. I also believe that enormous numbers of older adults lack access to food needed, with limited income, and our MOWSF is very instrumental and proactive in looking after the clients’ welfare. Most importantly, I provide and implement health interventions related to obesity in older adults, and address multiple chronic diseases like diabetes, heart disease, stroke, hypertension, osteoporosis, osteoarthritis and cancer through healthy meals, nutrition education and counseling.

What do you personally find most rewarding about your efforts?
It is very rewarding, and I feel the sense of professional accomplishment and success when I am able to motivate a client to change his or her dietary habits. I also get feedback from clients stating how their health has improved with our services, by getting all the needed diet instructions related to their health problems and all needed health information. When a client shows her appreciation for what I have done, I feel gratified and fulfilled knowing I have accomplished my goal.

What about food, diet, nutrition or health drew you to this field?
I’ve always believed in the big impact of proper nutrition on the health of an individual. It is a fact that nutrition starts from the period of life conception up to the end of the life cycle. I truly enjoyed my hospital experience as a clinical dietitian before I migrated to the U.S. from the Philippines, because I had the chance to interact with all members of the health profession. Our profession offers unlimited opportunities to work in any chosen scope of practice. I chose the field of community nutrition.

Product Reviewed
CDN (Component Design Northwest) Chocolate Tempering Thermometer

I was incredibly excited to review this thermometer, because seriously, who doesn’t like having a good reason to play with chocolate?

I have many food sensitivities, and so do my clients. However, chocolate-covered pomegranate seeds, chocolate-covered clementine slices, and lots of other chocolate-covered nuts and seeds are an allergen-friendly way to make a quick, easy and elegant dessert. I was certainly curious if this could help me improve my kitchen magic.

First, I dipped the clementine slides in tempered and un-tempered chocolate. The hazelnuts got the same treatment, and I sprinkled some coarse sea salt on them, too. In the photo below of the clementine slices, the tempered slices are on top. The tempering gives a smoother and less streaky consistency.

For the hazelnuts in the photo below, the difference was much more visible. The tempered chocolate (on the bottom) is smooth and glossy, while the un-tempered chocolate (above) has unattractive white splotches and streaks. Also, the non-tempered chocolate would melt on my hands when I picked up a piece to eat, while the tempered chocolate didn’t.

I won’t lie; both tempered and un-tempered treats were tasty — but we eat with our eyes too. Tempered chocolate treats are much more attractive, and less messy.

The thermometer insert gives a lot of fascinating info on the science behind why different temperatures cause differing quality of appearance, and I appreciated that background info as well.

Tempering with a thermometer does take extra time and effort. For a foodie like me, or someone who knows the secret of how simple and easy it is to do chocolate dipped goodies, it’s well worth that time, especially when I’m giving away dipped fruit as a gift. I definitely will be using this thermometer again, and know that it’ll come in handy.

Product Reviewed
Emile Henry Bread Cloche

Does baking bread intimidate you?

Yeah, it used to make me shake in my boots as well. Now, after using the Emile Henry Bread Cloche, I realize how silly that thought is.

OK, now you might be wondering: What is a bread cloche? It is a bell-shaped baking vessel that helps trap in steam to create the most delightful crust on your bread. It is reminiscent of baking your loaf of bread in an old-fashioned brick oven without all the fuss. Who doesn’t think that sounds absolutely incredible?!

And here’s a fun fact: if you are using whole grain ingredients, you can even think of bread as healthy. I loathe white bread’s lack of nutrients, so I wanted to see if it was possible to make a delicious loaf of 100 percent whole grain bread that any picky eater would enjoy. I have been semi-successful in the past but using the bread cloche took my whole wheat bread to a whole — pun intended — new level. The crust…oh, the crust on this bread! The crust on this bread is hard to accurately put in words. It’s magical, both crispy and chewy at the same time with a moist interior.

After making my first loaf of bread in the efficient and beautiful Emile Henry Bread Cloche, I couldn’t get over how amazing bread could taste and how easy it could possibly be to make. All you need are a few simple ingredients to bake utter doughy heaven: white whole wheat flour, yeast, salt, sugar and warm water. Once I found the perfect whole wheat bread recipe, I decided I’d explore other add-ins. My favorite is a jalapeno-cheddar version. It makes fabulously flavorful sandwiches, is a snazzy addition to a ho-hum breakfast, and is the perfect accompaniment to a warm bowl of soup. Feel free to come up with your own combinations; the possibilities are endless!

Just resigning this baking device to bread-making seemed like a crime, so I became determined to find other uses for the bread cloche. Seeing as the bread cloche is a nice tool for baking, I thought it might work to roast chicken too. Boy was I right! This baby makes a mean roasted chicken and vegetable dinner. The first time I did it, I couldn’t take pictures fast enough before we devoured it, so I had to try again. This time I used pork, and it was fantastic too. It’s my new favorite simple method for cooking pork.

Using this bread cloche just makes whole wheat bread feel fancy without the fancy process,  and lends the most rewarding results. It’s also a great tool for making a healthy whole wheat pizza crust. Not a big bread fan? You can use this for roasting lean meats since the bell of the bread cloche helps hold in the moisture.

It’s a multifunctional healthy cooking tool that’s sure to become a favorite, and this is coming from someone who has to be very selective about their prized cooking tools since I have such limited kitchen space. Luckily, it’s so pretty; I never want to put it away. I seriously can’t wait to keep exploring more ideas with my magnificent red bread cloche.

Jalapeño Cheddar Whole Wheat Bread

Recipe by Meme Inge, MS, RD, LDN

Ingredients
7 ounces warm water
2 teaspoons dried yeast
2 teaspoons sugar or honey
350 grams white whole wheat flour (about 2.5 cups)
1 teaspoon salt
½ cup minced jalapeños (about 2 to 3 peppers)
3 ounces (or ¾ cup) reduced-fat sharp cheddar cheese
Cornmeal, optional

Directions

1. Stir together the warm water, yeast and sugar. Set aside for 5 minutes, or until it starts bubbling.
2. Whisk together the flour and salt.
3. Pour the yeast mixture into the flour and knead for about 2-3 minutes. Cover with a tea towel and let rise for 1 to 1-1/2 hours in a warm area.
4. Punch down the dough, stir in the jalapeños and cheese, and knead for about 1-2 minutes.
5. Sprinkle the surface of the bread cloche with a little bit of cornmeal. Shape the dough into a ball and place on top on the cornmeal, if using, on the bread cloche. Let rise for 1 hour.
6. Preheat the oven to 460*F. Using a knife or baker’s blade to make a few slices in the top of the dough for steam to escape. Cover the bread cloche, and put in preheated oven. Bake for 40 minutes; remove cover and let cook another 5-15 minutes until done. Carefully remove from oven, and let cool slightly before serving.

Cooking Notes

• Any cheese, nuts, seeds, herbs, spices, vegetables and/or fruit will work in your bread. Just use about 1 to 1 1/2 cups of desired add-ins. Pick those with a lower water content to keep the correct consistency of the bread. For example, mushrooms release a lot of water during the cooking process, so it’s best to sauté them prior to adding in the dough.

Rosemary Pork Tenderloin & Onions

Recipe by Meme Inge, MS, RD, LDN

Ingredients
1 (1 to 1.25 lb.) pork tenderloin
1 tablespoon olive oil
3 tablespoons red wine or apple cider vinegar
1 teaspoon minced rosemary
1 teaspoon salt
¼ teaspoon black pepper
⅛ teaspoon cayenne pepper
2 onions, chopped
3 cloves garlic, sliced
2 sprigs fresh rosemary

Directions

1. Put the pork, olive oil, vinegar, rosemary, salt, black pepper and cayenne pepper in a zip top bag or sealable container. Marinate for at least 30 minutes and up to 90 minutes.
2. Meanwhile, cover the base of the bread cloche with chopped onions and sliced garlic. Preheat the oven to 375*F.
3. Remove pork from marinade and let excess drip off. Top the onions and garlic with the pork tenderloin. Add the rosemary sprigs around the pork. Cover, and bake in preheated oven for 35 to 45 minutes until pork is done.
4. Slice pork and serve with onions and garlic.
5. Serves 4

Product Reviewed
Emile Henry Grilling / Baking Stone

Wow! The Emile Henry Grilling/Baking Stone is one solid, heavyweight contender to my usual baking trays. (It certainly gave my biceps a workout just lifting it out the box!)

To test out the Emile Henry Grilling/Baking Stone, I choose to make a pizza. Pizza has a lot of room for creativity — it can be made with a variety of sauces, toppings and even crusts — some of my favorite non-traditional “crusts” include focaccia and one with an egg base. If you are out of traditional staples, have no fear, get creative with the items you have in stock. (For instance, pumpkin puree substitutes well for tomato sauce. One of my latest “ice-box” creations is a fall pizza with pumpkin puree, mushrooms, broccoli, spinach and mozzarella.)

Besides having room for creative use of your stocked items, a homemade pizza can be quite healthy if you include plenty of veggies and limit excess cheese and fatty, rich meats. If you choose your ingredients wisely and chop certain ones finely, the distribution of flavors can be quite pleasing. For example, a pinch of rosemary can go a long way in terms of aroma and flavor.

So how did I choose to dress a pizza to test the Emile Henry Grilling/Baking Stone? I choose a harvest theme, featuring butternut squash, basil, rosemary, thyme and well-distributed bits of goat cheese.

A Satisfying Result
I have never used a baking stone, and was pleasantly surprised with the consistency this Emile Henry one delivered. It evenly baked the pizza crust with a delightful crispness throughout (there was no gushy center or over-cooked outer edges).

I even tested the same recipe three times with a basic pizza dough I had purchased from my local bistro / market. In fact, the crust was so perfect, I even bought some extra dough to make crispy crackers lightly seasoned with olive oil, low-fat shredded mozzarella, rosemary and a pinch of salt. It’s a crispy delight!

Ease of Use
Simply put, the Emile Henry Grilling/Baking Stone is easy. To save preparation time, I used a light cooking spray and rolled my dough topped with a Silpat liner directly onto the stone. I removed the Silpat liner, added my pizza toppings, and placed it in a preheated 425-degree oven.

It took between 12 and 15 minutes for an evenly heated pizza with a perfectly crispy crust. To achieve a more toasted crust, I covered the toppings in foil (exposing only the outer edges) for an additional 3 minutes.

Simple Harvest-Baked Pizza

Recipe by Lauren O’Connor, MS, RDN

Ingredients
Olive oil cooking spray (to lightly grease stone)
Traditional basic pizza dough
2 teaspoons olive oil
1-2 ounces crumbled goat cheese
Handful of baby spinach
4 Brussels sprouts chopped
1/2 cup of diced butternut squash
2 teaspoons pine nuts
Chopped fresh or dried basil, rosemary and thyme

Directions

1. Preheat oven to 425°F.
2. Roll dough flat onto lightly greased stone
3. Add fresh veggies and cheese.
4. Drizzle with olive oil and top with pine nuts and seasonings.
5. Bake for 12 to 15 minutes, or until crust golden brown. After 10 minutes, you can cover toppings with foil so the outer edges of crust can bake to golden color without overcooking the veggies.

Product Reviewed
Pure Komachi 2 Bread Knife by KAI

Please note: Several loaves of bread were harmed in the writing of this article.

Bread can be a peculiar item to slice. There’s the accidental mashing when slicing through white bread. There’s the muscular strength required to fight through a crusty loaf of Italian bread (which gave meaning to the adage, “the best thing since sliced bread.”)

A better option for cutting bread is a serrated knife, which has a cutting edge with several small points that come into contact with the food being cut.  The serrated edge reduces the surface area being cut, while a smooth sawing motion ensures making soft or crusty breads a breeze to slice.

The Pure Komachi 2 Bread Knife by KAI — under the SHUN cutlery brand — is a great serrated knife for slicing bread or tomatoes. The knife is a colorful addition to any kitchen and is also made out of durable high-carbon stainless steel. The lightweight knife also is easy to grip.

This knife was equally effective at making thin slices of tricky Italian bread for a crostini recipe as it was going through a loaf of sticky cinnamon raisin bread.

Overall, the cost and aesthetically pleasing knife makes a great addition to any kitchen from the chef to novice cook.

Product Reviewed
J.K. Adams Dowel Rolling Pin

My mom’s kitchen — where I grew up learning about cooking and baking — is equipped with an American style-wooden rolling pin. It’s the kind that rolls on ball bearings between two handles. My siblings and I made many a Christmas cookie using that rolling pin. For this review of the J.K. Adams Dowel Rolling Pin, I used a traditional-style rolling pin for the first time.

Since my past experience was with a rolling pin with handles, I found that my fingers seemed to be in the way at first using the J.K. Adams Dowel Rolling Pin. I had to adapt to an open hand position while using this different style of rolling pin. After rolling out a batch of (delicious!) homemade tortillas, I learned some of the advantages and disadvantages of a dowel rolling pin.

Advantages

• It was easier to feel the dough beneath the pin and therefore ensure even rolling.
• I could use the tapered ends to better tame the edges of the dough if they were curling up than if I were using a rolling pin with handles

Disadvantages

• The finish on the J.K. Adams Dowel Rolling pin wasn’t all that smooth.

Registered dietitians are always encouraging parents to invite their children to be more involved in meal prep, and using a rolling pin is an easy and safe task for children. If used to make a healthy dish, rolling pins can be a tool to encourage adventurous eating.

For instance, if served a pizza on a whole wheat crust, a child might be hesitant to try it because it looks different than delivered pizza. However, that same child is more likely to chow down on a homemade whole wheat crust that they helped to create.

Ready to get rolling? Give these whole-grain tortillas a spin!

Soaked Whole Wheat Tortillas

Recipe by Holly Larson, RD

Ingredients
2 cups whole-wheat flour
1/4 cup canola or olive oil or butter
3/4 cup water (plus 1 to 2 tablespoons more if the dough seems dry)
1 tablespoon apple cider vinegar
1 teaspoon salt

Directions

1. Cut oil or butter into flour until evenly distributed. Add water and mix until you have soft dough. Add 1-2 extra tablespoons of water if dough is too flakey or dry.
2. Cover bowl with plastic wrap and let rest on your counter for 12-24 hours.
3. When ready to make tortillas, add salt and knead a few times to mix in. Let dough rest for 5 minutes.
4. Divide dough into eight equal portions and roll into small balls.
5. Preheat dry skillet over medium-high heat. Roll out each tortilla. In the preheated skillet, cook tortillas, one at a time, for about one minute total – flipping halfway through. Do not overcook.

Baking homemade bread always sounds like a great idea. But when I think of getting out the large bread maker, making space on the counter top, and waiting four hours for it to bake…those loaves at the grocery store look pretty appealing. The Lékué Bread Maker solves the dilemma of homemade bread in two ways: you can make yummy homemade bread for your family and friends without a four-plus hour-long process, and you don’t have to make room for a giant appliance on your kitchen counter.

The convenience of this product is amazing. Since the Lékué Bread Maker is constructed out of silicone, it is foldable and takes up much less space in your pantry than a traditional bread maker. The recipes that come with the bread maker also recommend using the product as a mixing bowl for ingredients, decreasing your clean up time. And to make clean up even easier, it also can be cleaned in a dish washer!

For those with celiac disease or gluten sensitivity, several of Lékué’s featured recipes are gluten-free. And, conveniently, these do not take as long to prepare as traditional bread maker gluten-free breads. However, one word of warning: Lékué is a European company, and they list ingredients in metric measures and have non-specific directions. Be sure to have a food scale on hand or use your web browser for some conversions.

The nutritional bonus of this bread maker over a traditional bread baking pan lies in the fact there is no need to add fat to grease the Lékué Bread Maker. Finished cooled loaves comes very easily out of the bread maker simply by peeling the bowl away from the sides of the bread. If you typically purchase your bread, note that a loaf of this homemade bread is on the smaller side, so consider making more than one loaf to feed a family for a week, or place two to three Lékué bread makers in the oven at the same time.

Gluten-Free Chickpea Bread with Rosemary and Sundried Tomatoes
(Using a Lékué Bread Maker)

Recipe by Brittany Chin, RD, LD

I adapted this recipe from the Lékué website (using a food scale for conversions). This product is great for those cooking for families, college students with small kitchen, or anyone who is looking to try out something new in the kitchen!

Ingredients
1½ cups Bob’s Red Mill garbanzo and fava flour
¾ cup + 1 tablespoon corn starch
¼ cup potato starch
1 teaspoon salt
1 teaspoon sugar
1 teaspoon dried yeast
½ tablespoon chopped fresh rosemary
½ cup sundried tomatoes, chopped
1 cup warm water
2 tablespoons extra virgin olive oil
1 egg white

Directions

1. Mix all ingredients from flour to olive oil inside the bread maker with a wooden spoon until mixture is smooth and ingredients are evenly spread throughout. If you have trouble mixing in the bread maker, place bread maker in a large aluminum bowl for stability.
2. Using an electric mixture whip egg white on low-medium speed until stiff peaks form (peaks with tips that stand straight when the beaters are lifted).
3. Using a spatula, fold the egg white into the dough.  Mix using a stand or electric mixer on high for 3-5 minutes.
4. Close the bread maker, and set aside for 30 minutes. Preheat oven to 400°F. Bake for 30 minutes, remove from the oven and let cool in bread maker for an additional 20 to 25 minutes.

RDN Score
3 out of 5

Synopsis of the App

Before I Eat, Moment in the Zone provides a collection of audio sessions and other resources designed to encourage mindful eating.

Pros

• Starts with an app tutorial.
• Create a personal plan complete with reminders using the existing sessions and resources in the app.
• Introduces Think HALT-B: Hungry? Angry/Anxious? Lonely/sad? Tired? Bored?
• Offers tips to counter popular emotions that trigger emotional eating.
• Coached moments provide valuable insight and information.
• Daily journal section allows for easy tracking and identification of events leading to and following eating occasions such as what you were thinking, how you were feeling and how you ate.
• Progress is not just black and white. Goal achievement is measured on a scale from 1 to 5 stars.
• Track eating goals, future goals and general progress directly from the app.
• Library of sessions designed to work through eating urges, handle specific situations, handle outcomes and get guidance and motivation.
• Draw a random daily idea to use as a reward for meeting your goals. Reward ideas include 15 minutes of guilt free TV, $10 towards a vacation fund and the option to add your own rewards. Rewards can be used now or later.
• “Take 5” option provides a semi-structured way to collect your thoughts and relax or be inspired by random quotes.

Cons

• Graphics and fonts are uninspiring.
• Sessions and coaching moments are all audio with some as long as nine minutes – which may be too long for some to people to commit.

Bottom Line
Before I Eat, Moment in the Zone may help those who struggle with emotional eating. With access only a few clicks away, this app can be the “panic button” you need to help control the urge to eat when you’re not really hungry.

RDN Score
5 out of 5

Synopsis of the App
Fly lets you shoot and creatively edit videos directly from your iPhone.

Pros

• Simple and easy to use
• Edit like a real producer with options to cut and include shots from different “cameras.”
• Simply tap to start and stop video and sound recording and use a slider to adjust volume.
• Add split screen and picture in picture effects with a few taps of the screen.
• Swipe for special effects such as a dissolve transition.
• Put several devices to work and use the multi-cam feature to create multi-angle videos in just minutes.
• Customize and add preloaded or imported background music and voiceovers.
• Import, store and trim up to 100 clips in the clips editor.
• Easily share final videos to Tumblr, Instagram, Facebook or YouTube directly from the app.
• Save videos to the camera roll or email them with one click.
• Use the high quality image import/export option when top quality is a priority.
• Buy bundled essential pro features or select individual features as needed.

• Interactive tutorial takes you step by step through the basic and pro features available.
• New users get complimentary access to pro features to craft their first video.
• Most features work without an Internet connection.
• View other “fly” videos to inspire creativity.

Cons

• Videos are limited to 5 minutes. (Time limit is generous for most Internet videos though.)
• Limited to just 4 videos at a time in the editor.
• Available on Apple only for now.

Bottom Line
Fly is a feature-rich video editing app that can help you produce interesting and professional looking videos without the price tag and complicated editing process. The basic app is pretty bare bones. It’s worth it to spring for the pro features to get the most from the app. 

RDN Score
4 out of 5

Synopsis of the App
A creative outlet to channel the need for speed, Hyperlapse transforms real time footage into time-lapse videos.

Pros

• Incredibly simple and easy to learn.
• Shoot 10-45 minutes of real time video footage (shooting time depends on device).
• Choose video speeds 1 to 12 times faster than the original recording.
• Easily start and stop recording with one button.
• Videos are automatically stabilized to give a cinematic appearance.
• Save videos directly to camera roll making it easy to recall and share.
• Seamlessly share to Facebook and Instagram directly from the app.
• Upload to YouTube, Vimeo and other platforms directly from the camera roll.
• Pack in a ton of visual information in a short period of time.
• No sign up or account required.

Cons

• Available for devices running iOS7 and up only. Android app may be in the works.
• No editing or filters available through the app.
• No clear way to use this app with existing video footage.

​Bottom Line
This app is so simple you’ll think you’re missing something. Hyperlapse is ideal for food vloggers who want to share quick prep, food tips and kitchen hack videos via Instagram, Facebook, YouTube, blogs and other outlets. This easy app can help you fit right in to today’s fast paced landscape of memes and micro videos.