Throwback Thursday: Sweet Potato Gnocchi with Tomatoes, Capers & Sausage

"Throwback Thursday: Taking you back through the past 6 years by highlighting some of my favorite blog posts"

By: The Food Hunter

We have pasta at least once a week; which means I'm always on the look out for new weeknight friendly recipes to try.

I found the recipe below online and just happened to have sweet potato gnocchi in the pantry. I know it's an odd thing to just happen to have...but it's true.

This sauce is a keeper.  Quick, easy and delicious.  If you don't happen to have sweet potato gnocchi laying around I think the sauce would go equally well with just about any pasta. Try it for yourself and let me know.

Sweet Potato Gnocchi with Capers, Tomatoes, and Italian Sausage
Adapted from Pasta Sfoglia - Serves 2
(printable recipe)

2 cups of sweet potato gnocchi
2 tablespoons of olive oil
1 clove of garlic, thinly sliced
1/4 tablespoon of capers, washed
1 link of mild Italian sausage, cut into small pieces
1 cup of diced tomatoes
splash of white wine
salt and pepper
1/4 cup of pasta water

1. olive oil to skillet and heat. Add garlic, sausage, and capers and cook for 3-4 minutes. Add the tomatoes, salt, pepper, and wine. Cook for 2 minutes. Take off heat and cover.

2. Bring a pot of well salted water to a boil. Add the gnocchi. They will sink to the bottom. After the gnocchi rise to the surface, let them cook a minute more. Scoop them out with a wire mesh skimmer or what-have-you and put on plates or bowls.

3. Add pasta water to the tomato mixture and stir. Pour over hot gnocchi and serve

Finding The Right Gift Has Never Been Easier; Plus a Giveaway!

By: The Food Hunter

It's almost that time of year, ok maybe I'm pushing it a bit, but the Holiday Season will be here before you know it. And if you're anything like me you will be scrambling at the last minute to find that unique gift for that special someone on your list.  There's always at least one person that has everything and offers up no suggestions.

Well I'm about to make the gift giving process a lot easier for you.  UncommonGoods is a really cool website offering; you guessed it...very unique items.  Shopping has never been easier. Browse categories like dining & entertaining, jewelry, and home and garden. Maybe you are looking for handmade gifts like these or something for the wine enthusiast on your list; either way uncommon goods has you covered.  And just think; all this from the comfort of your home.

Founded in 1999 and headquartered in Brooklyn, New York, UncommonGoods is an privately-owned
retailer that endeavors to feature unique designs and handcrafted gifts created in harmony with the
environment and without harm to animals or people.

I recently partnered with UncommonGoods and they sent me this cool bread and oil board. Handcrafted, from solid sugar maple, with a special indentation for the provided ceramic dipping bowl, this board will be perfect for showcasing bread at my next get together.

With the holidays right around the corner I suggest you meander over to UncommonGoods and take a look around.  I'm sure you'll find something for everyone on your list.  Or maybe you'd like a bread board like mine?  UncommonGoods is giving one lucky blog reader a bread board of their very own. Enter below:



a Rafflecopter giveaway

White Bean & Spinach Soup

By: The Food Hunter

Brrrr....I'm so ready for some "fall foods" and  the chill in the air is finally conducive to soup weather. This time of year I will make large pots of soup on the weekends and package it up for a grab and go lunch option during the week.

This particular soup is chuck full of spinach, carrots and sustainable white beans. But don't hesitate to switch them out for some of your favorites.  That's the thing I like about soup you can change the recipe up in an instant just by adding different veggies.

White Bean & Spinach Soup
(printable recipe) 

1 (15-ounce) can low-sodium cannellini beans, drained and rinsed
4 carrots, shredded
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 10oz packaged of cremini mushrooms, sliced
2 whole tomatoes diced
3 cups chopped baby spinach leaves
4 cups of chicken stock
Olive oil

In a small saute pan heat oil over medium heat. Add mushrooms and cook until fork tender about 10 mins. Remove from pan and set aside. Do the same with the bell peppers.

In the meantime bring stock to a boil in large pot. Add all of the vegetables and the beans and simmer about 20 mins. Season with salt and pepper to taste and serve.

Pumpkin Pie Body Scrub

By: Leah Bieszczad

Are you a spice hoarder? Would you hesitate to show a guest your spice cabinet? How many of those spices did you purchase during the Reagan Administration? I will confess the nutmeg in my spice cabinet has seen many Thanksgivings come and go. The shelf life of spices may vary and they never really “spoil” like other foods, but when it comes to the flavoring of your food, you may not be happy with the results. Over time spices lose their zest and potency. Some people toss their spices every six months, others every year or so, but if you are one of those spice hoarders, below is a guide on when to toss.

Ground spices (nutmeg, cinnamon, curry): 2 to 3 years
Herbs (basil, oregano, parsley): 1 to 3 years
Seasoning blends: 1 to 2 years
Whole spices (cloves, peppercorns, cinnamon sticks): 4 years
Seeds: 4 years (except for poppy and sesame seeds, which should be discarded after 2 years)
Extracts: 4 years (except for vanilla, which will last forever)

Don’t feel guilty about tossing old spices; opening up the real estate in your spice cabinet gives you room to try out something new. If by chance, some of the spices you are replacing are pumpkin pie spice, nutmeg and cinnamon, try out this Pumpkin Pie Scrub for your body. Although the scrub is edible, it is made for the body so the age of your spices won’t matter. The fall scent is amazing and lingers long after use and the coconut oil hydrates the skin to leave it healthy and soft.

Pumpkin Pie Body Scrub
(adapted from Decor & The Dog)

1 cup of brown sugar (lightly packed)
1/4 cup of white sugar or raw sugar
1 teaspoon of cinnamon
2-3 teaspoons of pumpkin pie spice
¼ teaspoon of nutmeg
4-5 tablespoons of oil-coconut, olive or almond (I prefer coconut)

Combine all the above sugars and spices. Slowly add oil and mix until well blended. You do not want a runny scrub rather a wet sand feel. This recipe fills one small canning jar.

Measurements can be adjusted depending on jar size. You are not baking so exact measurements are not necessary!

Throwback Thursday: Greek Chicken Rollatini

"Throwback Thursday: Taking you back through the past 6 years by highlighting some of my favorite blog posts"

By: The Food Hunter

As you can imagine I read a lot of food blogs on a daily basis. Some I read to keep up with new trends, some for the cooking advice/information they offer and some for their great recipes.

The recipe below is one I found on Cinnamon Spice & Everything Nice...a blog I read for all of the reasons above. I would highly recommend checking out Reeni's blog; she has some delicious recipes like the one below.

I've actually made this one several times it's that good.  One thing I really like is the way it incorporates so many herbs. I was able to use all fresh from my garden which really made the flavors stand out.

Feta and Olive Chicken Rollatini with Israeli Couscous Salad 
(printable recipe)

Marinade
1 Lemon, juiced
4 cloves Garlic, chopped
1/3 cup Olive Oil
2 teaspoons Dijon Mustard
1 teaspoon Oregano
1 teaspoon Thyme
1 teaspoon Basil
1/2 teaspoon Salt
1/4 teaspoon Black Pepper
1 pound Chicken Cutlets, (4)

Ladolemono (adapted from How to Roast a Lamb)
1/4 cup Lemon juice, fresh squeezed
1 tablespoon Dijon Mustard
1 tablespoon Oregano
Kosher or Sea salt and Fresh Black Pepper
1/2 cup Extra-Virgin Olive Oil

Chicken Filling
4 - 5 ounces Feta
heaping 1/2 cup chopped Olives, green and/or black, chopped
toothpicks

Couscous
1 small Onion, diced
Olive oil for sauteing
4 cloves Garlic, minced
1 + 1/2 cup Israeli Couscous
1/2 cup Grape tomatoes, sliced in thirds
1/2 cup Cucumber, diced
1/2 cup Olives, green and/or black, chopped
1/3 cup fresh Parsley, chopped
Sea salt and Fresh Black Pepper

1. Early in the day or a few hours before cooking whisk all the marinade ingredients together in a large shallow dish. Add the chicken and coat well on both sides. Refrigerate.

2. To make the ladolemono combine lemon juice, mustard, oregano, salt and a few grinds of black pepper in a small bowl. Whisk to blend and drizzle in olive oil. Refrigerate. It will separate so whisk well before serving.

3. Preheat oven to 400 degrees. Lightly grease a 9x13 baking pan. To make the filling use a fork to mash the feta cheese. Add the olives and gently mash them into the mixture, don't completely mash them just incorporate them into the feta. Take a chicken cutlet and using 1/4 of the mixture spread it from one end to the middle of the cutlet. Roll up and hold together with toothpicks. Repeat with the rest of the cutlets. Bake for about 20 minutes depending on the size of the cutlets(165-174 degrees).

4. Meanwhile in a large skillet saute onion in 2-3 tablespoons oil over medium-low heat until tender and translucent. Add garlic, saute until fragrant. Add couscous and more oil if needed. Saute couscous for 2-3 minutes. Add 1 and 1/2 cups of water. Bring to a simmer and cover. Simmer slowly for 10-12 minutes until water is absorbed. Turn off heat. Stir in tomatoes, cucumber and olives. Put lid back on and let sit for 5 minutes. Stir in parsley and season with salt and pepper.

5. Serve chicken over the couscous drizzled generously with ladolemono.

James Beard Foundation Taste America

By:The Food Hunter

This past weekend I was privileged to attend the James Beard Foundation Taste America dinner; a national culinary festival exploring local cuisine in 10 cities from coast to coast. Several local James Beard award winning chefs worked together to provide guests with an amazing dinner from start to finish.

For those that don't know:

"James Beard was an educator, prolific cookbook author, pioneering television personality and a promoter of American cuisine long before "farm to table" and "American regional cooking" were part of our culinary lexicon. He was a tireless traveler, bringing his endorsement of good food and recipes prepared fresh, wholesome American ingredients to a country just becoming aware of its own culinary heritage."

This may not mean much to some, but to a foodie like myself, attending a James Beard Foundation event is a huge deal. So I canceled plans with family and friends, put on my favorite "little black dress" and tracked down a fellow foodie to join me; all to dine with local talent under the Phoenix night sky.

Held al fresco on the grounds of the Westin Keirland Resort; the setting couldn't be more perfect. The evening started with some hearty hors d'oeuvres and creative cocktails.  Some highlights:

Chef Robert McGrath treated us to an oyster bar which included oysters prepared three different ways; fried, fresh and grilled. I loved the idea of trying the three versions together and quickly decided that the grilled oyster with garlic parsley butter and cornflake gremolata was my favorite.

Chef Chris Bianco served a cavatelli made with local durum flour adorned with delicious market green onions in a light cream sauce.  Last but not least Chef Janos Wilder from Tucson served my favorite dish of the hour: the cholla bud escabeche with queso ranchero.



It was hard to believe that with all this food we still had a 4 course plated dinner, paired with wine, ahead of us.  If Chef Nobuo Fukuda creation didn't get you on taste; it definitely won you over with it's presentation.  Each type of fish from the yellowtail to the octopus was paired perfectly and presented with grace.

Next up was Chef Vincent Guerithault's baby spinach and roasted butternut squash salad which was lightly dressed in a balsamic vinaigrette; simple elegance.




The main course was a braised beef short rib topped with cherry tomatoes and chimichurri.  Created by Taste America All Star Chef Suzanne Gohn from LA, this fork tender beef was sitting on top of a round of corn bread and served with cavolo nero.

The grand finale of the evening, was a dessert tower of passion fruit filled white chocolate with a side of raspberry sorbet presented by Chef Christopher Gross.

I can't begin to express how honored and delighted I was to attend this culinary feast put forth from chefs right in our own backyard.  How very lucky we are to have so much talent in one city.  Special thanks to MMPR for giving me the opportunity to attend this gala.

A Fresh Look At One Of America's Top Appliances & a Giveaway

By: The Food Hunter

Not Your Mother's Slow Cooker by Beth Hensperger and Julie Kaufmann takes a new look at cooking with the Crockpot.  It offers over 350 recipes using fresh, wholesome ingredients, and modern flavors to demonstrate how invaluable the slow cooker is as a tool for entertaining. The recipes are all designed to serve anywhere from 6-20 people and focus on various entertaining styles.

Not Your Mother's Slow Cooker starts with an introductory chapter about the slow cooker and it's many sizes, shapes and uses.  It's then broken down into categories; punches, sauces, vegetables, poultry and fruit desserts to name a few.

With so many classic and innovative recipes it was hard to choose which to make. After much deliberation I finally decided on the Split Pea Soup with Ham. This is something I've made in the past but never in a slow cooker. The results were perfect.

The Hamilton Beach programmable slow cooker turned making this soup into a breeze.  Offering three cooking modes; program, probe and manual, this slow cooker allows you to "set it & forget it" by automatically shifting to a warm mode when the cooking time is up. 

The Hamilton Beach is also perfect for entertaining both at home or away. The probe option makes it ideal for cooking large cuts of meats for parties; and the clip locked secure lid has such a tight seal there is never a need to worry about spills when traveling/transporting.

The Virtual Potluck Group has teamed up with Hamilton Beach to offer 8 readers (one from each of our blogs) a chance to win a slow cooker and cookbook of their very own. Enter below and be sure to check all of the VP blogger pages for additional ways to enter.

Split Pea Soup with Ham
(printable recipe)

Serves 8 to 12
Cooker: Large round or oval
Setting and Cook time: LOW for 13 to 15 hours;

meat shredded and bay leaves, thyme, salt, and pepper added at 12 hours
3 cups dried green split peas, rinsed and picked over
10 cups water or chicken broth
1 ham bone or 2 meaty ham hocks, rinsed
2 medium-size yellow onions, diced
3 large carrots, diced
2 ribs celery with leaves, diced
2 bay leaves
1/2 teaspoon dried thyme or 1 1/2 teaspoon chopped fresh thyme
salt and freshly ground black pepper to taste

1. Place the split peas in the slow cooker along with the water, ham bone, onions, carrots, and celery. Stir to combine. Cover and cook on LOW until the peas are completely tender, about 12 hours.

2. Skim off any scum that comes to the top. Remove the ham bone, let it cool a bit, then strip off the meat. Discard all fat and bone. Shred the meat and return it to the soup. Add the bay leaves and thyme and season with salt and pepper. Cover and simmer on LOW 1 to 3 hours longer.

3. Puree the soup in the cooker using an immersion blender, or in batches using a blender or food processor. Add more salt and pepper if necessary. Serve hot.

a Rafflecopter giveaway

"Let's Talk Turkey" & A Circulon Roaster Pan Giveaway!

By:Brandi O'Neil

When The Food Hunter asked if I wanted to try roasting a turkey, I was a little intimidated. Every Thanksgiving you hear horror stories about turkeys gone wrong; and how you have to wake up at sunrise to make sure the turkey is done on time. But I had faith in the Food Hunter and she assured me that this wouldn't be the case. She has taught me so much about cooking over the years; and with the promise of a new Circulon Roasting pan to cook with, I was in.

The Circulon Roasting Pan is non-stick and has a removable rack which made this entire process just that much easier. It was deep enough to hold my turkey and would have been perfect for added side vegetables (next time for sure).

My recipe, which is a combo of several different recipes, is listed below and according to the critical and honest judges (mother and mother-in-law) my first attempt at a roast turkey was a huge success! There was no early morning wake up and no horror story to be told. Clean-up was a breeze; the beautiful Circulon Roasting Pan didn’t need to soak or even be scrubbed. All it took was a simple wipe with the sponge and it was spotlessly clean.

I love this pan and I know you will too!!! Be sure to enter below for your chance to win a Circulon Roasting Pan just in time for Thanksgiving!

Want more chances to win....head on over to Circulon's Facebook page and enter the "Talk Turkey" Giveaway for a chance to win one of 5 additional roasters. (hint: your chances of winning increases with friend referrals)  You'll also find tons of recipes and tips to make your turkey day go off without a hitch.

Roast Turkey with Herbs
(printable recipe)

For the Brine:
(adapted from Emeril Lagasse)
1 cup salt
1 cup brown sugar
2 oranges, quartered
2 lemons, quartered
6 sprigs thyme
4 sprigs rosemary

To make the brining solution, dissolve the salt and sugar in 2 gallons of cold water in a non-reactive container (such as a clean bucket or large stockpot, or a clean, heavy-duty, plastic garbage bag.) Add the oranges, lemons, thyme, and rosemary.

Prepare the brine and use on thawed turkey for 4 to 24 hours, I did for about 18 hours.


For the Turkey:
(adapted from allrecipes.com)
1 – 16 pound whole turkey – thawed
¾ cup olive oil
3 tbs minced garlic
2 tbs chopped fresh rosemary
1 tbs chopped fresh basil
1 tbs Italian seasoning
1 tsp black pepper, salt to taste

Preheat oven to 325 degrees F (165 degrees C).

In a small bowl, mix the olive oil, garlic, rosemary, basil, Italian seasoning, black pepper and salt. Set aside.

Rinse inside and out and then pat turkey dry. Remove any large fat deposits. Loosen the skin from the breast. This is done by slowly working your fingers between the breast and the skin. Work it loose to the end of the drumstick, being careful not to tear the skin.

Using your hand, spread a generous amount of the rosemary mixture under the breast skin and down the thigh and leg. Rub the remainder of the rosemary mixture over the outside of the breast. Use toothpicks to seal skin over any exposed breast meat.

Place the turkey on a rack in a roasting pan. Add about 1/4 inch of water to the bottom of the pan. Roast in the preheated oven 4 to 5 hours, or until the internal temperature of the bird reaches 180 degrees F (80 degrees C).

a Rafflecopter giveaway

My New Food Addiction

These days I am totally addicted to roasted carrot fries; so much so that I am pretty much roasting a  bag every few days. They are really simple to make and a great snack for all day grazers like myself. The natural sweetness of the carrots helps curb my sugar cravings and the added sprinkle of salt is perfect for when I want something savory.

This isn't the best photo but honestly they don't stay around long enough for me to take one...they are that good!  Try them...I think you'll agree.

Baked Carrot Fries

Carrots
Olive Oil
Salt & Pepper

Preheat oven 350 degrees.
Peel carrots into thick slices.  Drizzle with olive oil and sprinkle with salt and pepper to taste.
Place in a single layer on a cookie sheet.  Bake for about 20-30 mins. or until desired doneness.
Let cool, remove from pan and store in the refrigerator till ready to eat.

Armitage Bistro Scottsdale: A Review

By: The Food Hunter

Armitage Bistro is a premium wine and cocktail lounge located on DC Ranchs' Market St in North Scottsdale. The interior, with it's large dark wood bar, oversize conversational couches and dim lighting, lends itself to being perfect for a romantic evening. While the exterior patio screams to me: girls night out. As a whole I think the space would make a wonderful setting for a party; which I'm told happens a lot. (restaurant buyouts are a popular option)

The menu at Armitage is conducive for sharing; offering things like olives, bruschettas, & cheese boards. There's also soups, a few salads and even some sandwiches. But what I think sets it apart from other area wine bars are the chef plates. More of an entree type dish these 5 plates seemed to me to stand out as being something different.

Since I wasn't sure where to start with ordering I followed the suggestion of Matt, the owner, and got a bunch of different things to try. Matt is very passionate about his restaurant and the food and wine it puts forth. It was refreshing talking to him and hearing how the menu ingredients are purveyed from local sources year round. Which means that items are constantly changing-up to fit the season.

While chatting with Matt my guests and I shared the baked brie, topped with agave nectar and stone fruit. Brie is one of my favorites and the warm fruit compote really made this special.

 
We followed that with a bruschetta board; a trio bruschettas cut in 3 pieces making it super easy to share. We choose the: spinach with artichoke & Asiago (spinach dip on bread), mozzarella, tomato & basil (simple classic) and the asparagus with Proscuitto & Havarti.

From there we moved on to the sliders; mini burger buns topped with sliced prime rib and sauteed mushrooms. Served with a side of au jus and horseradish the sliders were fun to eat.

We could've easily stopped there and been content; but I'm really glad we didn't since the Blackened Ahi Tacos were definitely the winner amongst us that night. The plate included three tacos each with several nice size pieces of perfectly seared Ahi Tuna topped with a apple jicama slaw and drizzled with sirachi sauce.

Though food is always front and center in my mind let's not forget that Armitage is a wine bar.  They offer an extensive list of hand picked wines by both the bottle and the glass. If you are feeling a little intimidated about which wine to order, you can always enjoy one of their wine flights. Three different pours of a particular type of grape allows you to taste wines you are unfamiliar with before committing to a glass or bottle.  I love the idea behind wine flights; I think it helps take the pressure off ordering.

Armitage also offers happy hour seven days a week with food and drink specials from 4pm-7pm and from what I hear an amazing Sunday brunch with live music from 10am-2pm.

Between the atmosphere, food and wine selection Armitage provides the perfect backdrop for just about any affair. So grab a friend or maybe a few and make your way to Armitage for your next night out or event.

Armitage Bistro
20751 N. Pima, Suite 120
Scottsdale, AZ 85255
480.502.9740
www.armitagewine.com

Cuisine type: Wine bar; sharable & large plates available
Price Range: $11-$26
Atmosphere:casual
Additional information: Small party packages & restaurant buy outs available

Stuffed Steak with Goat Cheese & Mint Couscous

By: Leah Bieszczad

Are you one of those people like me that enjoy spending your free time perusing cookbooks and looking for new ways to make the foods you love? I was lucky enough to have the opportunity to get my hands on the new cookbook, The Book of Steak from Parragon Books' Love Food Line.
If you luxuriate in a good steak, gorgeous photographs and tempting recipes you should give this book a gander. The book begins with helpful information on steak cuts, cooking time and buying options; followed by recipes broken down by cut of meat and scrumptious sides. I welcomed the wide range of cuts, variety of flavors and options presented in the book. The recipes are clearly written and offered ideas on how to cook cuts I would usually avoid. I only wish they would have included a few dessert recipes.

After numerous rounds through the book back and forth, I decided to attempt to make the Stuffed Steak with Goat Cheese and Mint Couscous. I wasn't sure how I would like the pairing of the mint couscous with the steak and goat cheese, but it turned out to be a great combination. I sweet-talked my local butcher into cutting the slit down the sirloin for me and it was easy to stuff  with very little of the stuffing escaping during the grilling process. I accompanied the meal with steamed broccoli and a bottle of Cabernet; and it was a savory success.

Stuffed Steak with Goat Cheese & Mint Couscous
(printable recipe)

2 sirloin steaks;10 ounces each
1 tablespoon of olive oil
salt and pepper to taste

Goat Cheese Stuffing
1 garlic clove, crushed
1 package of goat cheese
6 cherry tomatoes, chopped
2 tablespoons chopped flat leaf parsley
1 tablespoon olive oil
1/2 teaspoon pepper
1/2 teaspoon salt

Mint Couscous
1/2 cup couscous
1 tablespoon extra-virgin olive oil
small bunch flat leaf parsley, chopped,
small bunch mint, chopped
juice and zest of 1 lemon
1 shallot, finely, chopped
1 large tomato, chopped


1. To make the goat cheese stuffing, place all of the ingredients into a small, nonmetallic bowl and mix well. Set aside.

2. On a cutting board, season the steaks generously with salt and pepper and rub with olive oil. With a sharp knife, cut a slit in the non-fatty side of the steaks to create a pocket (do not cut through the whole steak). Fill the pockets with the stuffing mixture and set aside.

3. To make the couscous; place the couscous and olive oil in a small heatproof bowl and cover with boiling water. Cover the bowl the plastic wrap and let stand for 2 minutes. Remove the plastic wrap and break up the grains with a fork until light and fluffy. Add the remaining ingredients, season with salt and pepper, mix well and set aside.

4. Preheat the ridged grill pan over medium- high heat and cook the steaks for 5 minutes on each side for medium or until cooked to your liking. Set the steaks aside to rest for 5 minutes before serving with the couscous.

Rumiano Cheese Celebrates Non-GMO Month with A Sweepstakes

By: The Food Hunter

October is Non-GMO month and Rumiano Cheese, a family owned and operated cheese company in California is celebrating by giving 1 lucky winner a year's worth of Non-GMO cheese. (enter here)


You may be wondering why all the hoopla: well Rumiano which has been producing cheese for over 90 years is the first in the world to achieve the Non-GMO project verification. What does this verification mean?

"The verification seal indicates that the product bearing the seal has gone through our verification process. Our verification is an assurance that a product has been produced according to consensus-based best practices for GMO avoidance:

• We require ongoing testing of all at-risk ingredients—any ingredient being grown commercially in GMO form must be tested prior to use in a verified product.
• We use an Action Threshold of 0.9%. This is in alignment with laws in the European Union, where any product containing more than 0.9% GMO must be labeled. Absence of all GMOs is the target for all Non-GMO Project Standard compliant products. Continuous improvement practices toward achieving this goal must be part of the Participant’s quality management systems.
• After the test, we require rigorous traceability and segregation practices to be followed in order to ensure ingredient integrity through to the finished product.
• For low-risk ingredients, we conduct a thorough review of ingredient specification sheets to determine absence of GMO risk.
• Verification is maintained through an annual audit, along with onsite inspections for high-risk products." (taken from the non-GMO Project website)

The company's philosphy is simple "It all comes down to good people, good ingredients, and good products" and I think Rumiano's has this down. The cheeses which come in several varieties are wholesome, high quality and great tasting.  I sampled the mozzarella and the mild cheddar and was impressed with both. The cheese is available at most Whole Foods Markets and online.

Not only do you have a chance to win a year's worth of cheese directly from Rumiano Cheese (enter here) but I'm going to give 5 lucky readers a chance to win a free block of cheese. That's right I'll be picking 5 winners at the end of the month. So be sure to get your entrees in (see below).



a Rafflecopter giveaway

I Love Fall & Pumpkin Whoopie Pies

By: Jenny Rabun

Its fall and for me that means pumpkin. I've been busy in the kitchen the past few weeks playing with recipes that call for fresh pumpkin. When I say fresh pumpkin I truly mean it. I get baking pumpkins from my local grocery store and I make my own puree. Don't get me wrong I'm ok with using canned pumpkin, but I really enjoy roasting my own at home and making it as fresh and healthy as possible.

I recently came across a recipe on the Facebook page of Solution For Every Day Problems for Pumpkin Whoopie Pies with Maple Cream Cheese frosting. This is something I'd never tried before but I decided what the heck, sounds yummy, let’s give it a try!! Not only were they phenomenal but they were a HUGE hit with my family and friends. Since this was my first time making this recipe I followed the directions to the letter.

Pumpkin Whoopie Pies with Maple Cream Cheese Filling
(adapted from Solutions for Everyday Problems)
(printable recipe)

For the Whoopie Pies:
3 cups all-purpose flour
2 tablespoons cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground ginger
½ teaspoon ground nutmeg
1 cup granulated sugar
1 cup dark brown sugar
1 cup canola or vegetable oil
3 cups chilled pumpkin puree (see recipe below)
2 eggs
1 teaspoon vanilla extract

For the Maple-Cream Cheese Filling:
3 cups powdered sugar
8 ounces cream cheese, at room temperature
4 ounces (½ cup) unsalted butter, at room temperature
3 tablespoons maple syrup
1 teaspoon vanilla extract

1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper or a silicone baking mat.

2. In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, ginger and nutmeg. Set aside.

3. In a separate bowl, whisk the granulated sugar, the dark brown sugar, and the oil. Add the pumpkin puree and whisk to combine thoroughly. Add the eggs and vanilla and whisk until combined.

4. Gradually add the flour mixture to the pumpkin mixture and whisk until completely combined.

5. Use a small cookie scoop or a large spoon to drop a rounded, heaping tablespoon of the dough onto the prepared baking sheets, about 1 inch apart.

6. Bake for 10 to 12 minutes, making sure that the cookies are just starting to crack on top and a toothpick inserted into the center of a cookie comes out clean. The cookies should be firm when touched. Remove from the oven and let the cookies cool completely on a cooling rack.

7. To make the filling, beat the butter on medium speed until smooth with no visible lumps, about 3 minutes. Add the cream cheese and beat until smooth and combined, about 2 minutes. Add the powdered sugar a little at a time, then add the maple syrup and vanilla and beat until smooth.

8. To assemble the whoopie pies: Turn half of the cooled cookies upside down. Pipe or spoon the filling (about a tablespoon) onto that half. Place another cookie, flat side down, on top of the filling. Press down slightly so that the filling spreads to the edges of the cookie. Repeat until all the cookies are used. Put the whoopie pies in the refrigerator for about 30 minutes to firm up before serving.


Pumpkin Puree

1.Take a small baking pumpkin, cut it in half and remove all insides.

2. Place on baking/cookie sheet cut-side up, sprinkle with a touch of sea salt and about 1 tsp. of cinnamon. Cover with foil.

3. Bake at 400 degrees for about an hour (depending on size) until tender when poked with a fork.

4. Let cool 15-20 min. Spoon meat of pumpkin into a medium size bowl.

5. Mix in 2-3 Tablespoons of all natural applesauce, 1 tsp. of nutmeg, and ¼ tsp. of fresh ground cloves. I use a hand blender but any mixer or food processor would work equally well.

Usually yields about 2 c. pumpkin puree, depending on the size of the pumpkin.

A Few Cool Things I Learned About Whole Foods Market & A Give Away

By: The Food Hunter

I recently got a behind the scenes tour of the new Whole Foods Market on Camelback, here in Phoenix. I learned so many things about one of my favorite stores and this great new location that I just had to share with you. So here we go:

1. Did you know that 70% of the world's fair trade is sold at Whole Foods Market. Products like: coffee, flowers, wine, produce, chocolate, sugar, teas and body care products all have Fair Trade options under the Whole Foods "World Trade Program"  What exactly is Fair Trade? 

 "It's a global trade model and certification that allows shoppers to quickly identify products that were produced in an ethical manner. For consumers, Fair Trade offers a powerful way to reduce poverty through their everyday shopping. For farmers and workers in developing countries, Fair Trade offers better prices, improved terms of trade, and the business skills necessary to produce high-quality products that can compete in the global marketplace. Through vibrant trade, farmers and workers can improve their lives and plan for their futures. Today, Fair Trade benefits more than 1.2 million farming families in 70 developing countries across Africa, Asia and Latin America."

2. Whole Foods Market was the first retailer to offer Marine Stewardship Council (MSC)-certified seafood and their farmed fish standards are one of the highest in the industry. Fresh seafood is delivered 6 days per week.

3. All eggs sold and used in the Whole Foods Market stores are cage free. 

4. The new Whole Foods Camelback has a full service restaurant and bar called Twenty Highland Tavern that features a rotating selection of over 30 craft beers and six wines on tap and a couple of specialty cocktails. Food items include things like pizza, sushi and sandwiches

5. Along with the traditional salad/food bar found at most Whole Food Markets the Camelback location also has local rotisserie chickens, a wok bar (pick your own veggies and they will stir fry) and a full in store bakery making fresh bread daily. The bakery will also offer savory croissants, and a new line of French Macaroons (I love Macaroons)

October is Fair Trade month at Whole Foods Market, so be sure to check out all the wonderful Whole Trade items at your local store and if you live in Phoenix you should definitely stop by the new Camelback store.  

Now for the fun part... 

a Rafflecopter giveaway

Apple Raisin Crumb Cake

By:The Food Hunter

Raisins are a great low fat on-the-go snack option.  They are easy to take with you, stay fresh a long time and taste yummy. As antioxidant filled stewards of essential nutrients like iron, potassium, calcium and B vitamins, Multiple Organics' Thompson Seedless Raisins earn an A+ when it comes to being fat-free, cholesterol free and low in sodium.

California grown Multiple Organics' raisins are certified organic, kosher and non-GMO. They are lightly coated in organic sunflower oil and taste delicious. I was recently given some of these raisins to use in my favorite recipes. I think raisins are great eaten alone but I have to admit they pack a flavorful punch when added to things like trail mix, oatmeal, baked goods and even salads.

Searching the internet I came across this Apple Raisin Crumb Cake on Food &Wine and knew immediately it would be the perfect recipe to showcase the Multiple Organics' Thompson Raisins. 
The recipe is super simple to make and really a treat to eat.

 Apple Raisin Crumb Cake
(adapted from Food & Wine)
(printable recipe)

For the Apples
2 tablespoons unsalted butter
3 Honeycrisp or Cortland apples (1 1/2 pounds), peeled and cut into 1/3-inch pieces
1/2 cup raisins
1/2 cup sugar
1 teaspoon fresh lemon juice

In a large skillet, melt the butter. Add the apples, raisins, sugar and lemon juice and cook over moderately high heat, stirring often, until the sugar is dissolved, about 5 minutes. Continue to cook the apples over moderate heat, stirring occasionally, until they’re very soft and caramelized, 20 to 30 minutes; add water by the tablespoonful if the apples get too dry. Let cool to room temperature.

For the Streusel
3/4 cup all-purpose flour
1/4 cup plus 2 tablespoons light brown sugar
1 tablespoon finely chopped pecans
6 tablespoons cold unsalted butter, cut into cubes

In a medium bowl, combine the flour, sugar and pecans. Rub the butter into the mixture until coarse crumbs form.

For the Cake
4 tablespoons unsalted butter, plus more for greasing
1 1/2 cups all-purpose flour, plus more for dusting
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground allspice
Pinch of kosher salt
3/4 cup sugar
1 large egg, beaten
2/3 cup buttermilk

Preheat the oven to 350°. Butter and flour a 9-inch square baking pan. In a medium bowl, combine the 1 1/2 cups of flour with the baking powder, baking soda, allspice and salt. In another medium bowl, using a handheld electric mixer, cream the 4 tablespoons of butter with the sugar until fluffy and pale yellow, about 3 minutes. Beat in the egg until incorporated. At low speed, beat in the buttermilk and the flour mixture in 3 alternating batches, ending with the flour mixture. Fold in the apples.

Scrape the batter into the prepared pan and smooth the surface. Sprinkle the streusel evenly over the batter and bake for about 45 minutes, until a cake tester inserted in the center comes out clean. Transfer the cake to a rack and cool completely. Serve with whipped cream.

Evo: "It Begins and Ends With The Customer"

By: The Food Hunter

Located in Old Town Scottsdale Evo is a relatively new restaurant that focuses on giving customers what they want; a place to recharge their soul with good tasting food. Unwind and relax with friends in either the main dining room, bar/lounge or outdoor patio. Wherever  you choose you will be treated to the fine Italian influenced cuisine of Chef Jeff Caswell.

Pastas and pizza doughs are made from scratch and fresh/local produce are used in both the meals and to enhance the beverages.  All of these little details that make dining at Evo something special.

During my recent visit I had the opportunity to sample several of the dishes on Evo's menu. My favorite and probably the favorite of our entire group was the Evo Salad;  flash fried then baked brussel sprouts and kale mixed with pears, pancetta and chevre is the perfect combination of flavors.
 

The crispy pork belly appetizer with fregola, white bean puree and a quail egg was also quite good.

We also tried the bruschetta of grilled beef and asparagus; with just a hint of truffle oil.

The homemade pasta, in a fresh cherry tomato sauce was light and refreshing. We added a side of meatballs which wasn't necessary but was a nice addition.

I really enjoyed the roasted chicken with grilled radicchio, cherry tomatoes and fingerling potatoes.

Dessert was a dark chocolate tart, sprinkled with sea salt on a bed of marshmallow creme with a side of nutella. Need I say more.

Evo gets a thumbs up in my book for both  food and customer service...stop in and see for yourself they are open till 2am every night!


Evo Scottsdale
4175 North Goldwater Boulevard Scottsdale, AZ 85251
Phone: (480) 265-9814
E-mail: info@evoscottsdale.com

You may have noticed some changes around here lately...

There's a new look and feel to the blog these days that I hope you're enjoying.  I've added a page called "News" where you can stay current on all things food related.  I've included my twitter feed so you can keep up to date with my tweets. And I've taken on three new staff writers to be able to bring you more content and variety.

Let me introduce you:

Brandi O'Neil
---Raised in Arizona but with Midwest roots; she prefers cooking-in to a night out. Brandi is a late bloomer in the kitchen…but catching up fast.

Leah Bieszczad
---Born a Texan and proud of it Leah claims to rarely miss a meal.  She considers herself a bit of a foodie with a specialization in Southern Cuisine.

Lynn Stevens

--Registered dietitian and mother of three children, Lynn finds herself often in the kitchen (by choice AND necessity).  She enjoys food and the constant search for those foods that strike the perfect balance between taste, health, nature, and sustainability.

Davinia Perrin

--Born and raised in the Valley of the Sun, she was inspired by her beloved Grandmother, who prepared a delicious homemade supper every day.  She enjoys preparing healthy home cooked meals for her family, but isn’t afraid to splurge on just the right occasion.

 

 Look for their posts starting soon...

***Now how about we do a little giveaway; just because.  Leave a comment below, welcoming these three lovely ladies, and you will be automatically entered to win a gift pack of Louisiana Fish Fry straight from Baton Rouge.***

Want extra chances to win...follow me on facebook and/or twitter and leave another comment here letting me know you did.   Contest ends midnight Oct. 9, 2013