Frances Largeman-Roth – Food & Nutrition Magazine https://foodandnutrition.org Award-winning magazine published by the Academy of Nutrition and Dietetics Thu, 11 Jun 2020 18:28:48 +0000 en-US hourly 1 https://foodandnutrition.org/wp-content/uploads/2017/04/cropped-Favicon-32x32.png Frances Largeman-Roth – Food & Nutrition Magazine https://foodandnutrition.org 32 32 Celebrate National Beer Day with Chocolate Stout Bread https://foodandnutrition.org/blogs/stone-soup/celebrate-national-beer-day-with-chocolate-stout-bread/ Fri, 07 Apr 2017 12:42:17 +0000 https://foodandnutrition.org/?p=339 ]]> Today is National Beer Day. Sure, you can kick back with a cold one at the end of the day to celebrate. Or you could get more creative and try baking or cooking with beer. Stout gives an amazing boost of flavor to baked goods with its deep, bitter notes. Celebrate National Beer Day with Chocolate Stout Bread - chocolate stout bread This not-too-sweet bread is wonderful with a schmear of almond butter.

Stout Bread with Chocolate

Makes one loaf

Adapted from Eating in Color: Delicious, Healthy Recipes for You and Your Family

Ingredients

  • 1 cup all-purpose flour
  • ½ cup whole-wheat flour
  • ¼ teaspoon salt
  • 1 teaspoon baking soda
  • 1 tablespoon ground flaxseed or chia seeds
  • ½ cup dark brown sugar
  • ½ teaspoon ground cinnamon
  • ½ cup stout
  • ½ cup whole-milk vanilla yogurt
  • 1 large egg, whisked
  • ¼ cup liquid coconut oil
  • 1 teaspoon vanilla extract
  • ⅓ cup semisweet chocolate chunks or chips
  • cooking spray

Instructions

  1. Preheat oven to 350°F.
  2. Combine flours, salt, baking soda, flax or chia seeds, brown sugar and cinnamon in a large bowl. In another bowl, stir together stout, yogurt, egg, coconut oil and vanilla. Make a well in the center of the dry ingredients and add wet ingredients. Stir well with a spatula, then stir in chocolate.
  3. Spray a 9-by-5-inch loaf pan with cooking spray and pour in bread mixture. Bake for 40 minutes, until top of the loaf feels dry and a sharp knife inserted into the middle comes out clean.
  4. Let cool for 10 to 15 minutes in the pan. Remove loaf and slice.
]]> Caramelized Red Onion and Fig Pizza https://foodandnutrition.org/blogs/stone-soup/caramelized-red-onion-fig-pizza/ Fri, 13 Jan 2017 17:57:29 +0000 https://foodandnutrition.org/?p=657 ]]> Most of us don't get enough fresh fruits, vegetables or whole grains in our diets. Recipes like this one help you brighten up your plate in a fun, easy way. For more great ideas on making delicious pizza at home, check out these eight tips from Food & Nutrition.

Caramelized Red Onion and Fig Pizza Caramelized Red Onion and Fig Pizza -

Makes one 10-inch pizza

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • ½ medium red onion, thinly sliced
  • 2 tablespoons balsamic vinegar
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 pound whole-wheat, room-temperature pizza dough
  • ½ cup crumbled feta cheese
  • 1 cup shredded mozzarella
  • ½ cup chopped dried mission figs
  • ¼ cup chopped walnuts
  • ¼ teaspoon dried oregano

Directions

  1. Preheat oven to 500°F. Place a pizza stone or rimmed baking sheet in the oven.
  2. In a sauté pan, heat oil over medium heat. Add onion and cook for 12 minutes, until translucent. Add vinegar, salt and pepper and stir, cooking for more 5 minutes. Turn off heat and set aside.
  3. Roll out dough between two pieces of parchment paper to a diameter of 10 inches. Remove top sheet of parchment paper and cover dough evenly with cheeses, figs, walnuts, onions and oregano.
  4. Reduce oven temperature to 450°F and transfer the pizza, on parchment paper, to the pizza stone or baking sheet. Bake for 12 minutes, until cheese is golden and crust is crisp. Let rest for 5 minutes before slicing into 8 wedges and serving.

Note: If you have sensitive eyes like mine, try putting the red onion in the freezer for 15 to 20 minutes before slicing.

]]> Pistachio Butter — It’s Time! https://foodandnutrition.org/blogs/stone-soup/pistachio-butter-time/ Wed, 21 Sep 2016 23:35:26 +0000 https://foodandnutrition.org/?p=834 ]]> I’ve often wondered why no one manufactures pistachio butter. Perhaps it’s because pistachios are quite low in fat compared to other nuts, and would therefore create a very dry butter. Or maybe it’s because they are usually a bit pricier than other tree nuts and peanuts. Whatever the reason, as a longtime fan of pistachios, I decided that it was high time that someone made it … and why shouldn’t that person be me? Tweet this

When I added the pistachios to my food processor, they indeed created a paste that was on the dry side. But the addition of coconut oil did the trick and the mixture came together into a velvety butter than can — and should — be spread on toast and used like other nut butters. Pistachio butter also can be used in savory applications and is amazing when mixed with hummus!

Homemade Pistachio Butter Tweet this

Recipe by Frances Largeman-Roth, RDN 

Ingredients

  • 16 ounces shelled pistachios (raw or roasted)Pistachio Butter — It's Time!
  • 2 tablespoons virgin coconut oil
  • ¼ to ½ teaspoon sea salt

Directions

  1. Add pistachios to the bowl of a food processor and process for 2 minutes until mixture comes together.
  2. Add coconut oil and ¼ teaspoon salt and process for another 30 to 40 seconds, until mixture becomes creamy. Taste and add more sea salt if desired.
  3. Transfer to a glass jar or other lidded container. Keep refrigerated for up to 2 weeks.
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