The one thing that stands out for me in this recipe?  The fact that my beloved meat-and-potatoes husband, J, knew I was making something with squash.  I’m a proud  wife.  If only I could get him to eat it.

He couldn’t quite name the other vegetable in this fancied-up version of a classic dish – Butternut Squash and Sunchoke Mac & Cheese.  Admittedly, I don’t think I would have been able to either, had I not ordered the vegetable from my weekly Buying Club where each item is individual labeled and packaged.

The sunchoke, or Jerusalem artichoke, debuted it’s nutty flavor in my kitchen this past week; roasted, salted and lightly oiled with a cubed sweet potato.  To me, the flavor meanders between a potato, a water chestnut,  and a sweet onion — all things enjoyed by my taste buds.   So I figured, why not puree  with a butternut squash to add a little depth to everyone’s favorite pasta and cheese dish.

Sunchokes are rich in vitamin C, phosphorus, and iron, as well as inulin, a carbohydrate linked with good intestinal health due to its prebiotic (bacteria promoting) properties.  Inulin is added to many commercially-produced foods to inject fiber and create a “healthier” product, often used to replace some of the fat and sugar or to modify texture and taste (see other functional uses and potential health benefits here).  It is usually extracted from chicory root or Jerusalem artichoke by chopping and mixing the root with water to make a wet pulp.  The water is evaporated and the final product is spray dried to create inulin powder, ready for use in pre-packaged products.  All that to say, sunchokes are healthy and an excellent vegetable for your winter produce rotation.

The roasted winter produce makes this sweeter than your average mac and cheese; the velvety, rich texture of this dish makes it feel so decadent,  yet it’s nutritious and satisfying on so many levels.  The dish comes together pretty quickly once the sunchokes and squash are pureed.  And while this certainly tastes fantastic as a stove-top mac and cheese, I think the bit of breadcrumbs browned and crunchy from the oven is just the thing to take this recipe over the edge — in a good way.

This is sure to be another cold weather favorite; in fact, it lasted me through the work week, re-heated with some fresh spinach just because you can’t go wrong with a little added green.  Although that wouldn’t help my case with J…

Butternut Squash and Sunchoke Mac & Cheese

Adapted from The Way the Cookie Crumbles recipe.

For more information on the locally acquired ingredients, please click on the ingredient hyperlinks, below.

Ingredients:

• 1/2 small butternut squash (I used the top half – no seeds)
• 2 medium sunchokes, peeled
• 12 ounces elbow macaroni
• salt
• 1/4 tsp pepper (or more to taste)
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 teaspoon Dijon mustard
• 1 3/4 cups 2% milk
• 1/4 cup vegetable stock
• 4 ounces Muenster cheese, shredded (1 cup)
• 4 ounces mild cheddar cheese, shredded (1 cup)
• Optional: whole wheat bread crumbs

Directions:

1. Adjust oven rack to the middle position and heat the oven to 425 degrees. Peel the sunchokes (as able, they are knobby little things) and cut the squash in half lengthwise.  Lay squash cut side down, with sunchokes, on a foil-lined baking sheet. Bake for 25-35 minutes, or until a butter knife inserted into the flesh meets no resistance.
2. Scoop flesh from the squash and mash it with a fork.  Mash sunchokes as well.  You may want to puree in a blender or food processor – I used the attachment on my Cuisinart hand blender and pureed in batches.
3. Meanwhile, bring a large pot of water to a boil over high heat. Once it boils, add about a tablespoon of salt and the pasta. Cook the pasta until it’s tender. Drain and return the pasta to the pot.
4. Melt the butter in a medium saucepan over medium heat. Once the foaming subsides, add the flour and mustard. Whisk constantly for 1 minute, then gradually whisk in the milk. Bring the mixture to a simmer over medium heat, whisking frequently, then lower the heat to medium-low and simmer for 5-6 minutes, until the mixture has the consistency of heavy cream.
5. Add the pepper, cheeses, ½ teaspoon table salt, and the squash, stirring until the cheese melts.
6. Pour the sauce over the drained pasta and stir thoroughly. Serve immediately, or, pour into an 8″ square baking dish, top with bread crumbs and finish under the oven broiler for about 10 minutes or bubbly with brown edges.

• Recommendation: Use oils to replace solid fats where possible (in order to increase one’s intake of monounsaturated and polyunsaturated fatty acids, which have been shown to reduce heart disease risk). I used a saturated, i.e. solid, fat to saute my vegetables (butter).  -1 point.
• Recommendation: Increase intake of fat-free or low-fat milk and milk products, such as milk, yogurt, cheese, or fortified soy beverages. Okay, so Muenster cheese isn’t the leanest choice in the dairy aisle.  -1 point
• Recommendation: Choose a variety of protein foods, which include seafood, lean meat and poultry, eggs, beans and peas, soy products, and unsalted nuts and seeds. The star of this dish, chickpeas, are full of protein, folate and fiber.   +1 point
• Recommendation: Increase whole-grain intake by replacing refined grains with whole grains. Fiber-rich whole grain bread sops up the vegetable broth and creates contrasting texture to the crunchy chickpeas. +1 point
• Recommendation: Increase vegetable and fruit intake. As a legume, chickpeas are technically a vegetable.  Onions add flavor. +1 point
• Recommendation: Choose foods that provide more potassium, dietary fiber, calcium, and vitamin D, which are nutrients of concern in American diets. I’m hitting these nutrients with the cheese, the bread, and the chickpeas.  +1 point

So it looks like I tipped the nutritional scale in my favor, striking a balance between tasty yet wholesome.  But shouldn’t I get points for buying local and ensuring the quality and treatment of ingredients?  The butter is from Maplehofe Dairy, where happy, pastured cows not subjected to hormones or antibiotics live.  Pastured cows have been shown to have higher levels of conjugated linoleic acids (CLA) a beneficial fatty-acid.  (For more information on the locally acquired ingredients, please click on the ingredient hyperlinks, below.)

The Dietary Guidelines are all about balance, enjoying your food, but eating less of it.  A healthy lifestyle is all about give and take, just make sure you don’t take too much, and too often.  :-)

(For interesting commentary on the new Guidelines, check out Marion Nestle’s blog, the New York Times article, and/or the Huffington Post.)

Chickpea & Bread Soup

Adapted from Bitchin’ Camaro blog

Ingredients:

• 2 tbsp. unsalted butter (or olive oil)
• 1/2 yellow onion, finely diced
• 2 cups chickpeas (or one 15 oz. can chickpeas, drained and well rinsed), soaked overnight
• 3 cups vegetable stock
• 2 cups whole grain bread, cubed into small pieces
• 2 – 3 oz. shredded cheese (I used Muenster cheese, but use your melted favorite. Or, omit all together.)

Directions:

1. Set a medium heavy pot over medium heat and add 1 tbsp. of butter or olive oil.  Saute the onions for 10 minutes, or until they’re soft and almost brown. Remove the onions to a bowl and set aside.
2. Add the rest of the olive oil to the pot, then the chickpeas. Toast the chickpeas until they’re golden on all sides, about 20 minutes. Resist the urge to stir them too often, or they won’t toast well. You should hear the chickpeas popping in the heat. Give them a good stir occasionally to make sure they’re not sticking, but don’t worry too much if they do.
3. Once your chickpeas are golden and toasted, add the stock, using a wooden spoon to scrape any chickpea residue from the bottom of the pot.  Add the onions back into the pot and simmer for 5 minutes. Stir in the bread.
4. Ladle the soup into oven-safe dishes or small pots. Sprinkle each one with cheese and place them under your oven’s broiler for 5 minutes, or until the cheese is melted and browned. Remove carefully and serve immediately.

(You may need to add more stock depending on your preference for the thickness of the soup.)

Growing up, grilled cheese sandwiches meant orange-rimmed, melted slices of Muenster cheese hugged tightly between two slices of buttered white bread.  This comfort food classic is a childhood favorite and cemented Muenster as my cheese of choice.

Unfortunately, I have yet to find Muenster cheese at a local farmer’s market or though the Philadelphia Winter Harvest buying club.  What I have found is celeriac, or celery root, a funky root vegetable with little physical resemblance to the familiar and graceful celery stalk.  But beauty is only skin-deep, and like the creepy kohlrabi that I experimented with last winter, it’s uses are plentiful and its flavor mild, warm, comforting – perfect for cold, snowy weather, no stranger to the Philadelphia region this month.

So while I work on adjusting celeriac’s rustic image, Walmart is working on improving theirs.  They recently announced an initiative to introduce healthier foods over the next five years by reducing sodium, sugar, and trans-fats in its Great Value brand.  The company also promised lower prices of fruits and vegetables, a controversial statement since just last October, they promised to sell $1 billion globally in food sourced directly from small, medium, and local farmers in an effort to bolster farmland and community.  How will this impact the bottom line of farmers that supply these products?

There’s been a strong call for the food industry to clean up its act (read about their most recent food label initiative) and this move by Walmart sets the stage for fellow food manufacturers and sellers to follow suit.  I enjoyed Jane Black’s viewpoint at The Atlantic recognizing that food is personal and Americans like what they like, whether its healthy or not.  If Walmart reformulates their popular, inexpensive products, millions of faithful shoppers may just reap the long-term health benefits.  But public health experts such as Marion Nestle, Professor in the Department of Nutrition, Food Studies, and Public Health at New York University, remain skeptical, cognizant of Walmart’s for-profit status and somewhat vague, overall implementation plan.

So while Walmart’s image remains spotty, let’s tackle a subject with a rosier upside – celeriac slices layered among potatoes, onions and cheese in this recipe for Celeriac Gratin.  Though celery root is not as starchy as a potato, it can be used similarly in recipes, such as mashed, roasted, and fried.  It’s an excellent source of vitamins K and C, and a good source of vitamin B6, phosphorous, and fiber.

One of the things I miss about not belonging to a CSA is the weekly surprise selection of fresh produce, forcing me to experiment with new foods at times.  So when I saw celeriac listed on the product list for my weekly buying club, I figured it was the perfect opportunity to try something new.  I enjoyed this recipe and plan to make it again with some spinach for added color and texture, and maybe even try a different cheese (doubtful).

If you’re a fan of cheesy, creamy, and healthy comfort food (and great leftovers), this recipe’s for you — especially if you’ve never tried celeriac before.  It’s comfort food, sophisticated.

Celeriac Gratin

Adapted from Jamie Oliver’s recipe.

Please click on the links below for more information on the local farmers who made this recipe possible.

Ingredients:

• 1 medium potato, peeled and sliced into 1cm slices
• 1 /2 large celeriac (about 315 kg), peeled and sliced into 1cm slices
• 1/2 onion, peeled and finely sliced
• sea salt and freshly ground black pepper
• 2 cloves of garlic, peeled and finely chopped
• 1 cup Muenster cheese, grated (or your favorite cheese)
• 3/4 cup low-fat milk

Directions:

1. Preheat your oven to 400°F.
2. Place the potatoes, celeriac and onion in an oven-safe baking dish.  Season with salt and pepper.
3. Add the garlic, cheese, and milk.  Try to move everything around to mix all the flavors (my dish was a bit too crowded for this step, truth be told! Still turned out great.)
4. Bake in the preheated oven for about 40 minutes, or until tender and golden.

While variety may be the spice of life, I’d argue that spices enhance life, particularly the life of one’s cooking.  Indian cuisine is practically built around spices (not to mention fresh vegetables), making it a nourishing and unique alternative to lunch or dinner.  Food is often prepared with turmeric, a spice that offers researched health benefits that include protection against liver damage and certain types of cancers, anti-inflammatory and infection-fighting properties.  Admittedly, since I’m not a fan of hot, spicy foods, my only exposure to Indian cuisine is the occasional episode of Aarti Party on The Food Network.  Until now, as I realize that using spices does not necessarily make a food spicy.

I used fast-cooking whole wheat couscous as the platform in this recipe to inject a bit of Indian flavor.  The earthy, vibrant turmeric mixes with the nutty, citrusy coriander (which has its own list of health benefits) to create a colorful base for this nutritious and filling side dish.   I even used one of my several kitchen-related Christmas gifts– a coffee/spice grinder that quickly pulverized the coriander seeds to a fine powder (thanks, Mom!).

While the spiced couscous is certainly delicious on its own, why not infuse a bit more texture and nutrition with kale, winter’s favorite farmers’ market vegetable.  Kale adds vitamins A, C and K and a host of other health benefits to supplement the whole wheat couscous.  Turns out kale chips and soup are not the only wise uses for this vegetable.

And I have to wonder if kale may be one of the those “green leafy vegetables” that will be introduced in school lunches thanks to the new rule proposed by the United States Department of Agriculture (USDA) in an effort to tighten school nutrition standards.  In a valiant (and long overdue) effort to combat childhood obesity, the government looks to decrease the amount of starchy vegetables while increasing the leafy green and orange ones, reduce sodium, establish calorie limits, increase whole grain and bean offerings, and minimize trans fats.

So as the USDA looks to add variety to school kitchens across the country, I’m adding a little variety of my own by “spicing” things up.  Take that, snow.

Spiced Whole Wheat Couscous with Kale

Adapted from Not Just Recipes’ Couscous and Kale

Thanks to Livengood’s Organic Produce – courtesy of Philadelphia Winter Harvest – for providing the local ingredients in this recipe!

Ingredients:

• 1 cup whole wheat couscous (I used Rice Select)
• 1 ¼ cup chicken broth (you can use vegetable broth)
• 2 Tbsp. olive oil
• 1 tsp. ground coriander
• 1 tsp. ground turmeric
• 3 cloves garlic, thin sliced
• 1 medium sized bunch of kale, stems removed and leaves coarsely chopped
• 1/4 tsp. ground nutmeg
• Salt and freshly ground pepper to taste
• Optional: 1/4 cup finely grated Mozzarella or Parmesan cheese

Directions:

1. In a medium to large pot, bring to boil the chicken broth. Sprinkle turmeric and coriander over the boiling broth and stir in couscous.
2. Reduce heat to medium and simmer per couscous package directions (about 5 to 10 minutes), stirring occasionally, until couscous is cooked through and broth is mostly absorbed. Place in mixing bowl and set aside.
3. In large skillet over medium heat, heat olive oil. Add the sliced garlic and saute for a minute or two until it begins to soften.
4. Stir kale into garlic, cover and cook for about 10 minutes more. Kale will reduce considerably.
5. Stir kale mixture into couscous along with nutmeg and cheese if using.  Season with salt and pepper as desired.  Serve warm or at room temperature.

Consider this Butter Beans with Caramelized Onions and Bacon recipe from The Kitchn a practice run.  Granted, butter beans are not peas, and peas are not beans, but they are both classified as legumes, or vegetables that produce pods which split open along a seam to reveal a row of seeds.  Despite growing up on Mom’s lentil soup at least twice a month, I feel I don’t eat beans and peas often enough these days; specifically the dried type, which require overnight soaking, an extra (albeit very easy) step that undoubtedly prevents myself and others from frequent preparation.  I actually have to think ahead?

Well it’s time to face the soak.  Cheap, versatile and packed with protein, fiber and folate, legumes lead Meatless Monday’s fortress of recipe ideas.  Last year, my New Year’s resolution was to create more ’whole food’ meals, relying less on processed, pre-made products.  This blog is a testament to that success.  This year, I resolve to eat less meat and feature my creations at CC&T.  I hope to balance my love for pulled pork sandwiches and my meat-infatuated husband with my desire to protect the environment, our health, and our wallet.

This recipe actually pays homage to my New Years resolutions of 2010 and 2011.  Caramelized onions are sweet and perfectly paired with a relatively mild butter bean, which is the mainstay of this dish.  Crunchy bacon tops a mound of vegetables to provide just enough salty, savory bite to satisfy a reformed meat-eater.  Fresh, local, whole ingredients, less meat – and I bid farewell to  2010.

Happy New Year!

Florida Butter Beans with Caramelized Onions and Bacon

From The Kitchn’s Florida Butter Beans with Caramlized Onions and Bacon

Please click on the links below for more information on the local farmers who made this recipe possible.

Serves 4

Ingredients:

• 1/2 pound butter beans (aka baby lima beans), soaked overnight
• 4 slices bacon, diced (see note in Step 2)
• 2 1/2 medium yellow onions
• 2 celery stalks, diced
• 2 garlic cloves, finely chopped
• Salt
• 3/4 teaspoon chopped fresh thyme leaves
• Freshly ground pepper

Directions:

1. Put the beans and their soaking water in a stockpot and add more cold water if needed to cover the beans by 1 inch. Bring to a boil. Reduce the heat to low and simmer, partially covered, until the beans are beginning to soften, about 1 hour.
2. In a medium, heavy skillet over medium heat, sauté the bacon until the fat is rendered and the bacon is beginning to brown, 8 to 10 minutes. Remove with a slotted spoon and drain on paper towels.  (You can omit this step if you choose to make this a vegetarian dish, and use butter or oil to coat the pan to saute the vegetables in Step 3.)
3. Pour off all but 2 tablespoons of the bacon fat from the pan and reserve. Chop half of an onion and add to the pan over medium heat. Add the celery and garlic and sauté until the vegetables are soft and fragrant, about 10 minutes. Add to the beans, reduce the heat to low, cover, and simmer until the beans are tender, 1 to 1 1/2 hours. When the beans are nearly soft, season them with salt.
4. Meanwhile, cut the remaining 2 whole onions in half, then cut into thin slices. Wipe out the skillet with a paper towel, pour in 2 tablespoons of the reserved bacon fat, and set over medium-low heat. Add the sliced onions and a few pinches of salt. Cook, stirring, until the onions wilt. Reduce the heat to low and cook, stirring occasionally, until the onions are medium brown, soft, and caramelized, 45 minutes to 1 hour. Add 2 tablespoons water and stir to loosen any browned bits on the bottom of the pan. Add the thyme and season to taste with salt and pepper. Add the bacon to the caramelized onions and heat gently.
5. Top each serving of beans with some of the caramelized onions.

Do you ever think to yourself, “Man, I’m so sick of cookies?”

Me neither.

This time of year, food-based web sites are overrun with tempting cookie recipes, each pledging the perfect addition to a holiday get-together.  Homemade cookies also make a great gift for tireless host or hostesses, friendly co-workers, and anyone you want to show your appreciation.  This year, in true city-girl-turns-surburbia-queen, our list of cookie recipients expand to include the mailman and trash men.  These Ginger Cookies are a simple and spicy way to say “Thanks” this holiday season.

This recipe comes from the January 2011 issue of Bon Appetit, and I made a few adjustments based on ingredients on-hand.  I subbed in whole wheat pastry flour for 1 cup of all-purpose to maintain lightness while increasing fiber content.  I substituted maple syrup for molasses, and I did not have fresh or crystallized ginger (shame on me, I know) so I increased the amount of ground ginger just a smidge.   The ginger is subtle in this recipe; while I do love the flavor of ginger and its many purported health benefits, I’m not a fan of things too gingery.  The cookies are both tender and crunchy, remaining relatively low in calories (approximately 55 calories each).

I wish everyone Happy Holidays with superfluous good food and smiles.

Ginger Cookies

Adapted from Bon Appetit’s Triple-Ginger Cookies, January 2011.

Please click on the links below for more information on the local farmers who made this recipe possible.

Ingredients:

• 1 cup whole wheat pastry flour
• 1 cup all purpose flour
• 2 teaspoons baking soda
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1 cup turbinado or demerara sugar (plus more for rolling)
• 3/4 cup butter
• 1/4 cup maple syrup
• 1 large egg

Directions:

1. Preheat oven to 350°F. Line 2 rimmed baking sheets with parchment.
2. Whisk flours, baking soda and spices in a medium bowl.
3. Using electric mixer, beat sugar and shortening in large bowl until fluffy. Beat in maple syrup and egg.
4. Fill small shallow bowl with raw sugar. Using moist hands, shape 1 teaspoonful dough into ball; roll in raw sugar. Place on prepared sheet. Repeat with remaining dough, spacing cookies 2 inches apart.
5. Bake cookies until golden and dry-looking, about 15 minutes. Cool on sheets.
   

   Our Christmas Tree

Small-scale local food producers were  a clear point of contention through the bill’s long journey in Congress, even when I first covered this legislation back in March.  But bill provisions introduced by Senators Tester and Hagan protect small, local food producers and processors; which, according to the Food Safety News web site, are:

“farmers and food producers averaging less than $500,000 in sales who sell most of their food directly to consumers, restaurants, and retailers (and not third party distributors) within the state or within 275 miles or within state lines.  The exemption aims to lessen the regulatory impact on small business–many of which are part of the local food movement–that may have difficulty absorbing the costs of complying with new federal regulations and should be left under the purview of state and local regulatory agencies.”

The bill also mandates that a food tracing system be created to help efficiently locate the source of contamination in the event of a foodborne-illness outbreak; and food importers must now verify the safety of all imported goods to ensure they are in accordance with U.S. food safety guidelines.  While funding for this bill is still under question, this bill certainly seems a great victory for public health — and spinach, peanuts, and eggs, just to name a few.

Fad diets proclaim the dangers of carbohydrates, banishing the bread basket to the corner to sulk.  But the truth is, carbohydrates provide the body with the fuel it needs for normal organ function and physical activity.  Of course, quantity and quality deserve consideration; some kinds of carbohydrates are far better than others.  Grains intact from foods such as whole wheat bread, brown rice, whole oats, and lesser known gems such as quinoa and bulgur, contain B vitamins, Vitamin E, magnesium, iron and fiber to help reduce the risk of heart disease by decreasing cholesterol levels and blood pressure.

There’s been recent scrutiny over ‘ultra-food processing’ and its contribution to obesity rates.  Making food at home, especially baked goods, helps to ensure that salt, sugars and fats — which can be used to improve flavor of processed, pre-packaged foods — are used with discretion.  You control the ingredients, including how many and how much.   Home cooks typically don’t have the collection of emulsifiers and stabilizers that food manufacturers rely on to preserve taste, texture and shelf life.

Take a look at the ingredients in Wonder Bread, soft, 100% Whole Wheat:

Whole wheat flour, water, wheat gluten, high fructose corn syrup, contains 2% of less of: soybean oil, salt, molasses, yeast, mono and diglycerides, exthoxylated mono and diglycerides, dough conditioners (sodium stearoyl lactylate, calcium iodate, calcium dioxide), datem, calcium sulfate, vinegar, yeast nutrient (ammonium sulfate), extracts of malted barley and corn, dicalcium phosphate, diammonium phosphate, calcium propionate.

That’s a long list for something that inherently consists of flour, yeast and salt.

But there’s no need to pass up a slice at dinner or relegate yourself to lettuce wraps.  Why not make your own bread — it’s easy with this No-Knead Bread Recipe from The New York Times.

I’ve been meaning to try this recipe since I laid eyes on it over a year ago — it took a weekend with a nasty cold and a bit of cabin fever to finally get around to it.  Patience is key here; as the dough rests overnight for best results. Yet it’s big pay-off with little effort…and only four ingredients.

The bread is tender, sweet, moist with a crusty exterior, rivaling any artisan bread you’d find at the farmer’s market or a fancy restaurant. (Although next time I’ll make sure the dough has a bit more height before baking it so the slices stand up to sandwiches.)  Sliced and lightly toasted, it’s the perfect dipping tool with homemade chicken soup to help combat a cold – and the cold weather.

No-Knead Bread

Adapted from the New York Times Recipe.  Although I enjoyed this descriptive pictorial from Steamy Kitchen – and, as suggested, I took the liberty of substituting some of the all-purpose flour with 100% whole wheat.

Time: About 1½ hours plus 14 to 20 hours’ rising

Ingredients:

• 2 1/4 cups all-purpose or bread flour, more for dusting
• 3/4 cup whole wheat flour
• ¼ teaspoon instant yeast
• 1¼ teaspoons salt

Directions:

1. In a large bowl combine flours, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice.  Cover loosely with plastic wrap and let rest about 15 minutes.
3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, put dough seam side down on towel and dust with more flour. Cover with another cotton towel and let rise for about 2 hours.  When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven.  Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is okay. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes.  Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned.  Cool on a rack.

Yield: One 1½-pound loaf.

The holidays seemed to kick into high gear shortly after Halloween this year.  Perhaps one of the several costumed witches that rang our doorbell that night in search of candy unknowingly casted a spell that stripped me of my multi-tasking, busy-bee behaviors that led me to this blog in the first place.  As families expand, the holiday season just seems to follow suit (waistlines notwithstanding).

But it’s this recipe that cracked the curse.  In the spirit of the season, I’ve been baking a lot – and it hasn’t always been healthy (after all, a Thanksgiving dessert selection just isn’t complete without a little bit of chocolate).  I redeem myself with this health-packed concoction that drafts a new player in my baked goods line-up these days – biscotti.  Crunchy, subtly sweet, hearty; a perfect vehicle to pack your favorite seasonal ingredients, like these  fiber-loaded Pumpkin Cranberry Biscotti made with whole wheat and spelt flours. (Serious Eats just posted a helpful tutorial for using all-purpose flour alternatives.)

‘Tis the season for pumpkin and cranberries.  Pumpkin, while a great doorstep ornament for Fall, should not be overlooked for its flavor, versatility and nutrition.  Their natural sweetness exalted by large amounts of antioxidants and beta-carotene to help strengthen our immune system and reduce the risk of cancer and other diseases.  Cranberries contain ellagic acid, a phytochemical that scavenges carcinogens out of our body.  They’re packed with 18 compounds that are linked to fighting both infection and inflammation.

While not necessarily seasonal, flaxseed is a great addition or substitute* (see Recipe Note, below) not only in baked goods, but in oatmeal, soup, yogurt, and even chili or meatballs.   I substituted some of the flour in the original recipe with ground flaxseed meal to provide heart-protective omega-3 fatty acids and numerous other health benefits. I love putting flax into breads and muffins not only for its nutritional properties, but for the nutty flavor it imparts without actually adding nuts.

This biscotti is both crunchy and chewy at the same time, with notes of ginger and cinnamon that celebrate the holiday season.  So don’t feel you need to go to your local coffee-house to taste delicious biscotti; add these to your line-up and you’ll wonder why you didn’t play them sooner.

For those who are following my mission to acquire locally grown and humanely raised foods whenever possible, this winter I’ve joined Farm to City‘s Philadelphia Harvest buying club.  I’m able to purchase all types of seasonal produce, meats, grains, dairy and a variety of jams, jelly and honey from a host of local farmers.  I choose my purchases each week and buy as little or as much as I need, so there’s less chance of waste and I can even pick out items to make J happy.  Every Thursday I pick up my provisions at Suburban Station before jumping on the train home.  Check out the hyperlinks in the recipe below for more information on the local farmers.

Pumpkin Cranberry Biscotti

Adapted from Simply Recipe’s Pumpkin Biscotti

Makes about 15 smallish biscotti

Ingredients:

• 1 1/2 cups of whole wheat flour
• 1/2 cup spelt flour
• 1/2 cup ground flax meal
• 1/2 cup of turbinado sugar
• 1 teaspoon of baking powder
• 1 teaspoon of cinnamon
• 1/4 teaspoon of ginger
• Pinch of salt
• 1/2 cup honey
• 1 egg *
• 1/2 cup of cooked pumpkin purée
• 1 teaspoon of vanilla extract
• 1/2 cup cranberries, chopped
• 1 tbsp extra virgin olive oil (for moisture)

Directions:

1. Bake whole pumpkin at 400 °F for one hour.  Allow to cool and then scoop out flesh and mash to make purée.
2. Preheat oven to 350°F. Sift together the flour, salt, sugar, baking powder, and spices into a large bowl.
3. In another bowl, whisk together the egg, pumpkin, and vanilla extract. Add cranberries.
4. Pour the pumpkin mixture into the flour mixture. Give it a rough stir to generally incorporate the ingredients.  Add the olive oil and mix. The dough will be crumbly.
5. Flour your hands and a clean kitchen surface and lightly knead the dough so it comes together.
6. Lightly grease a baking sheet or line it with parchment paper.
7. Split the dough in half and form two logs for bite-size biscotti.  Loaves should be relatively flat, about 1/2 inch high.  Bake for 20-25 minutes at 350 F until edges are slightly brown and center is firm to the touch.  (Alternately, you can form the dough into one large log bout 15-20 inches by 6-7 inches and bake for 22-30 minutes).
8. Let biscotti cool for 15 minutes.  Using a serrated knife cut into 1 inch wide pieces. Turn the oven to 300 F and bake for an additional 15-20 minutes. Cool completely.
9. Biscotti may be still a tad moist and chewy, so if you prefer it crisp let it sit uncovered overnight in a dry space. Serve and enjoy.

Makes approximately 15 cookies.

* Recipe Note - Flaxseed can be used as an egg substitute to create vegetarian recipes or looking to eat fewer eggs. 1 tbsp of ground flaxseed + 3 tbsp of water = 1 egg.

The vacation was anything but restful.  We toured the streets of both Nashville and Memphis, reveling in historical music scenes while enjoying pulled pork sandwiches, fresh gumbo with andouille sausage, and a handful of dive bars (“Hello” to Karen and Russell at Ernestine and Hazel’s).  The weather was a flawless 70 degrees and sunny, a stark contrast to the Nor’easter that smacked Philadelphia in our absence.   And as we turn the calendar to November, I find comfort in an old pair of sweatpants, a cup of hot chocolate and this reason to turn on the oven: Sweet Potato Fries.

Sweet potatoes from my Summer CSA (which comes to an end this week!) were first to be prepared upon arrival home from Graceland’s precinct.  Sweet potatoes are a cold weather mainstay and their nutritional profile is compelling – rich in dietary fiber, potassium, and vitamins C, B6 and A, in the form of beta carotene.

Beta carotene is actually converted to vitamin A in the body, and there are a number of factors that determine just how well our body absorbs this nutrient.  In the case of the sweet potato, a study published in the journal, “Plant Foods for Human Nutrition,” found that deep-frying this root vegetable was the most effective cooking method for optimal retention of beta carotene (followed by steamed/boiled, baked, and raw).  Since vitamin A is a fat soluble vitamin, it makes sense that frying in oil (fat) may increase its absorption.

My featured sweet potato fries recipe doesn’t fry them (I’m courageously ignoring the deep fryer in our garage), but roasts them in a fair amount of extra virgin olive oil, salt, pepper, and a sprinkle of cinnamon and sugar.  Simple and much healthier than the deep-fried kind.  I even enjoyed them re-heated the next day.  Sweet potato fries are a great canvas for your favorite seasoning – make them spicy (with chili powder or cayenne pepper), savory (garlic, Parmesan and rosemary), or sweet.  Just add a bit of olive oil to help protect your eyes and skin, along with your digestive, respiratory and urinary tracts — thanks to the beta carotene.

There are many types of sweet potatoes, my oven unveiled both the Japanese and Beauregard varieties in the fry form.  The Beauregard is a popular variety in supermarkets and contains the trademark orange flesh, which is sweeter and more moist than its white counterpart, the Japanese sweet potato.  (Keep in mind that sweet potato varieties with dark orange flesh have more beta carotene than those with light coloured flesh.  Also, keep the skin on to reap the fiber benefits.)  The drier texture of the Japanese sweet potato can make for a burnt fry, so be sure to monitor cooking times closely if you choose this variety.

Sweet Potato Fries

Ingredients:

• 2 medium sweet potatoes, scrubbed, skin on
• 2-3 Tbsp extra virgin olive oil
• 1 tsp kosher salt
• 1/2 tsp fresh ground pepper
• Cinnamon sugar to taste

Directions:

1. Heat oven or toaster oven to 400 degrees F.
2. Slice sweet potatoes to your desired French fry shape; thicker fries will take a little longer to roast.
3. Place on cooking sheet and drizzle with olive oil and sprinkle with salt, pepper, cinnamon sugar.  Toss with hands to evenly coat.
4. Roast for about 20 minutes (monitor closely, oven times vary!) turning once during roasting.
5. Fries are done when they are soft to the fork with lighly browned skins.

Recipe Note: For crispier fries, try this trick from La Fuji Mama:  Soak potatoes in salt water for several minutes after slicing.  When cooking, move them to the highest rack in the oven once they are soft, then increase the temperature to 475 degrees F for the last 5 minutes.