Sunday, January 31, 2016

Pork Italiano Sandwich for #SundaySupper

By: The Food Hunter

The "Big Day" is just around the corner and I'm excited to share with you this easy recipe; perfect for a game day get together. Football games are notorious for unhealthy food snacking which is why I like to serve my guests sandwiches that will fill them and keep them from mindlessly munching on junk food while cheering on their favorite team.

Roast Pork Italiano is a sandwich I grew up eating in South Philadelphia, and one that is a real crowd-pleaser.  The meat can easily be made ahead and heated up on game day.


Pork Italiano Sandwich
Serves 8

2 tbsp. ground fennel seeds
1/2 cup fresh parsley
1/4 cup fresh thyme
1 tsp. crushed red pepper
1 7lb pork shoulder, butterflied
2 sprigs rosemary, chopped
6 garlic cloves, minced
4 cups organic beef stock
1⁄2 cup red wine
1 medium yellow onion, thinly sliced
1 bay leaf
1⁄2 cup tomato paste
slices of provolone cheese
rolls

Heat oven to 450°. Combine fennel, rosemary, parsley, thyme, garlic and crushed red pepper in a small bowl; set aside. Open pork shoulder and spread with half of herb mixture. Season with salt, and pepper. Roll up pork and tie with kitchen twine at 1inch intervals. Season out-side with remaining herb mixture and salt & pepper. Transfer to a roasting pan and roast until browned, about 40 minutes.

Remove pan from oven, add stock, wine, onion, bay leaf and paste. Reduce oven temperature to 325°and cover roasting pan with aluminum foil. Cook until internal temperature of pork reaches 165°, about 2 hours. Set aside to cool.

Transfer pork to cutting board. Remove bay leaf and strain juice into a saucepan. Slice pork into large pieces and add to juice to reheat.

For the Broccoli Rabe
2-3 bunches broccoli rabe
olive oil
2 cloves garlic, thinly sliced
1-2 tsp. crushed red pepper

Bring a large pot of salted water to a boil, and add broccoli rabe. Cook, stirring, until just tender, 2–3 minutes. Drain, and dry thoroughly with paper towels. Heat oil in a large skillet. Add garlic and cook until translucent. Add broccoli rabe and crushed red pepper, stirring, until crisp and warmed through, about 4 minutes. Set aside.

Place provolone on bottom half of each roll, and top with pork and some juice. Add broccoli rabe and serve.

 Looking for additional Game Day #SundaySupper ideas: 

 Appetizers and Sides
Main Dishes
Desserts and Drinks

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It's easy. You can sign up by clicking here: Sunday Supper Movement.

Wednesday, January 27, 2016

Kona Deep Water A More Effective Way To Hydrate Naturally

By: The Food Hunter

Living in the desert, and being active, it's important for me to stay hydrated and at the same time fuel my workouts with electrolytes. That being said when it comes to food and drink I'm an all natural kind of girl and not willing to drink a beverage that has been artificially enhanced even if it means my performance will suffer.



That's why I was intrigued by Kona Deep water. A Hawaii based company, Kona Deep offers hard to obtain deep ocean water that is naturally rich with electrolytes. Unlike other performance waters that have to add in their electrolytes Kona Deep has nothing added or artificial in it. The purity of the water is the result of the extreme cold and darkness found below the oceans surface. It is my understanding that Kona Deep uses a unique method to bring the water to the surface and desalinate and bottle it at the source.



Refreshing, light, and completely additive free, Kona Deep is an effective way for me to get the hydration to sustain my healthy, active lifestyle. If you workout or just want a high performance beverage that is completely pure it's time to #RethinkYourWater options and give Kona Deep a try.

New to the Arizona market, Kona Deep is currently available in two sizes, at Sprouts Farmer's Market, AJ's Fine Foods and Basha's locations throughout the state of Arizona. Not in Arizona or Hawaii, Kona Deep is also available online at amazon.com. Be sure to follow them on Twitter and Facebook  for all the latest information.


***As part of my partnership with Kona Deep, I get to pick one of my followers to win Kona Deep bottled water!***


And the winner is: Nancy! Please send me your mailing address. 


a Rafflecopter giveaway 
 
*Open to USA residents only, must be 18 to enter. NO PURCHASE NECESSARY TO WIN. Chances of winning are dependent upon the number of entries received. This promotion is in no way sponsored, endorsed or administered by, or associated with, Twitter*

This post is sponsored by FitFluential on behalf of Kona Deep.

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Monday, January 25, 2016

Greek Yogurt Hummus On-The-Go

By: The Food Hunter

Working a 9 to 5 job, over an hour from home, means that most days I eat breakfast and lunch on-the-go. The fact that I "brown bag" two meals a day can sometimes be a challenge for my healthy eating goals, but fortunately I've come up with a few ideas to keep things interesting.

One of my favorite grab-&-go lunches is fresh veggies and homemade hummus. Unlike traditional hummus which uses tahini to make it creamy I use Greek yogurt. Not only does the yogurt give it a nice texture it also provides extra protein and a tangy taste.

Healthy Hummus On-the-go snack

Just as important as the food I'm eating is the way I pack it for transport. Using a wide mouth Ball Canning jar, makes this a fun to eat and easy to transport lunch. Ball brand jars has been providing quality preserving products since 1884 and is a reliable company like Stonyfield Yogurt; one whose products you can feel comfortable about.

Greek Yogurt Hummus

1 can chickpeas, drained & rinsed
3-4 tablespoons Stonyfield Greek Yogurt
3-4 tablespoons water
3 tablespoons olive oil
1 teaspoon cumin
1 teaspoon garlic powder
salt
crush red pepper
carrots, cut into sticks
celery, cut into sticks

Add all ingredients to a food processor and blend until smooth, add more yogurt or water until you reach desired consistency. Taste, for seasoning. Best serve chilled or at room temperature. Place desired amount into a wide mouth Ball brand jar and top with carrots and celery or your favorite vegetable.

I have an ongoing relationship with Stonyfield as a member of the Clean Plate Club. I receive product, coupons and compensation for posts featuring their products. As always, all opinions are 100% my own

Friday, January 22, 2016

A Rishi Tea Giveaway in Honor of National Hot Tea Month


By: The Food Hunter

January is National Hot Tea month and a great time for tea drinkers and non-tea drinkers alike to branch out and taste something new. If you are a novice tea drinker I suggest starting with one of the four most popular types: black, green, white and herbal.

I tend to like white teas for their delicate subtle floral taste, and green teas for their sweet herbaceous flavor. That's not to say that I don't drink and enjoy other varieties. One of the things I like most about drinking tea is that there are so many options, making it fun to experiment.


An important thing I've learned is that properly storing tea leaves is a necessity to keep them tasting fresh. Tea leaves are porous and tend to absorb moisture and nearby aromas. The best way to store them in between uses is inside an airtight container kept in a dry, cool and dark place.

I've recently partnered with Rishi Tea, a state of the art tea distributor based out of Milwaukee, to learn more about their teas and storage options. According to Rishi green and white teas, tend to lose their freshness most quickly so it is even more important to store them correctly. Rishi offers wonderful tins that are a balance of both beauty and function. They not only protect tea from the elements but are also decorative and perfect for displaying on your counter or office desk.

In an effort to get more people drinking tea Rishi is generously offering 5 lucky Food Hunter's Guide Readers a chance to win a sample pack of teas along with two beautiful storage tins.



a Rafflecopter giveaway

I received product, coupons and/or compensation for posts featuring these products. As always, all opinions are 100% my own 

Monday, January 18, 2016

Red Wine & Porcini Braised Short Ribs with Polenta & A Butcher Box Giveaway

By: The Food Hunter

Butcher Box is a new meat subscription service that delivers 100% grass beef directly to your door every month. Each kit includes an array of carefully prepared cuts of meat as if you visited a butcher. Also included are recipe cards for suggestions on how to prepare the various cuts.


I recently received a Butcher Box for review purposes. Included in my box were: short ribs, ground beef, bacon, top sirloin and sirloin tips. Altogether each box contains enough meat for 15-20 meals based on 6-8 ounce portions. At $129 per box it seems like a great value to me.

Want to try a Butcher Box for yourself...now's your chance. One lucky reader will have a Butcher Box delivered to them free of charge. Enter the giveaway below!


Red Wine & Porcini Braised Short Ribs with Polenta
4-5 lbs beef short ribs
olive oil
1 leek, thinly sliced
1/2 cup carrots, diced
1/2 cup fennel, thinly sliced
1/4 cup celery, diced
1 Tbs fresh thyme, chopped
2 bay leaves, dried
1-2 Tbs tomato paste
1/4 oz porcini mushrooms, rehydrted in water (save water for sauce)
1/2 cup dry red wine
1 cup chicken stock
1-2 tsp red wine vinegar
salt and pepper

Position a rack in the center of the oven and heat the oven to 325°F.

In an 8-quart Dutch oven, heat 2 Tbs. olive oil over medium heat. Season beef short ribs with salt and freshly ground black pepper. Add half of the ribs to the pot (or as many as will fit without overlap), and cook, turning with tongs, until nicely browned on all sides, 3 to 4 minutes per side. Transfer the ribs to a platter and repeat with the remaining ribs. Pour off all but a thin layer of fat from the pan.

Add 1 Tbs. olive oil to the pan. Add leeks, celery, fennel and carrots, season with salt and pepper. Cook, stirring and scraping up any browned bits on the bottom of the pan, until the vegetables are soft and lightly browned, 6 to 8 minutes.

Add bay leaves, re-hydrated porcini and thyme. Cook, stirring, until fragrant, about 1 minute. Make a spot in the center of the pan and add tomato paste, cooking until fragrant and brownish in color.

Pour 1/4 cup of wine into the pot and deglaze; stirring to scrape up any browned bits

Transfer all the ribs (and any juices that have accumulated) back into the pot. Combine the rest of the red wine, stock, mushroom soaking liquid and 1 cup of water, and mix well. Pour the liquid over the ribs so that they are submerged as much as possible. Bring the liquid to a simmer, cover, and place in the oven. Cook, turning the ribs with tongs about every 30-35 minutes, until they are fork tender, about 2-3/4 hours.

When finished transfer the ribs to a serving platter. Leave the sauce in the pot for a few minutes to cool and with a shallow spoon, skim off as much of the fat as possible from the surface. Season the sauce to taste with salt and pepper, and add 1 to 2 tsp. of red wine vinegar to finish.

Serve the ribs on top of polenta with the sauce spooned over.

Friday, January 15, 2016

Dinner In A Movie: The Hateful Eight

By: The Food Hunter

It's time for another Dinner In A Movie!


The Hateful Eight, directed by Quentin Tarantino, is a mystery of sorts set in the Old West. At first glance you may not think this movie appropriate for my Dinner In A Movie series but one of the most dramatic scenes in the movie involves stew. Without giving too much away, this movie which takes place mostly in one room, is the story of a group of eight colorful strangers who take shelter from a storm at Minni's Haberdashery. Working towards a brutally violent climax the characters one by one reveal their story.



Though there was never a recipe given in the movie, this Jamie Oliver shin stew recipe is what I imagine they might have been eating. A rich and succulent stew that is fairly easy to make and tastes better the longer it sits. Each spoonful is loaded with flavorful vegetables and meat so tender it melts in your mouth.



Hearty Shin Stew
(courtesy of Jamie Oliver)


olive oil
2 red onions, peeled and roughly chopped
3 carrots, peeled and roughly chopped
3 sticks celery, trimmed and roughly chopped
4 cloves garlic, peeled and minced
a few sprigs fresh rosemary
2 bay leaves
1 small handful dried porcini
1 stick cinnamon
1 shin of beef, bone-in and cut into 5 inch thick piece
sea salt
freshly ground black pepper
1 tablespoon flour
1 28 ounce can of plum tomatoes
⅔ bottle Chianti

Preheat your oven to 350ºF. In a heavy-bottomed ovenproof saucepan, heat a splash of olive oil and gently fry the onions, carrots, celery, garlic, herbs, porcini and cinnamon for 5 minutes until softened slightly.

Meanwhile, toss the pieces of beef in a little seasoned flour, shaking off any excess. Add the meat to the pan and stir everything together, then add the tomatoes, wine and a pinch of salt and pepper.

Gently bring to a boil, cover with tinfoil and a lid and place in your preheated oven for 3 hours or until the beef is fork tender.

Taste and check the seasoning, remove the cinnamon stick and rosemary sprigs and serve.

Tuesday, January 12, 2016

Arizona Inn Tucson: A Lovely Place to Celebrate A Special Occasion

By: The Food Hunter

Wedding anniversaries should be a special time of love, dedicated to your other half. However finding the perfect gift for such an occasion can often be challenging. This year for our anniversary we spent a romantic afternoon/evening at the Arizona Inn in Tucson and it was by far the perfect celebration of our love.


The historic Arizona Inn, built in 1930, is located in a residential neighborhood close to the University of Arizona. This family owned and operated inn consists of 92 casita style rooms. strategically spread out over 14 acres of well maintained gardens.



The boutique hotel maintains its old school charm while offering guests all the amenities of a modern resort including: free WiFi, complimentary bicycles, a 60 ft. heated pool and a newly remodeled exercise facility.



Upon arrival we were greeted by attentive staff members, who immediately made us feel at home, and escorted us to our deluxe suite. The recently remolded suite, which is entered from a private patio, featured a large walk-in closet, nice-sized modern bath and numerous pieces of vintage furniture.



The Inn's library, which was beautifully decorated for Christmas during our stay, is the perfect gathering to intermingle with guests or enjoy a quiet morning reading. 


Guests are treated to a complimentary afternoon tea daily in the library. The tea service features various pastries made fresh each day, tea sandwiches, classic scones with fresh jam & clotted cream



and an assortment of hot beverages.



Dinner is served in the main dining room from 5:30-9:30 nightly. Before dinner I would highly suggest a stop at the Audubon Bar for cocktails and live piano music.



There is also a beautiful patio for al-fresco dining when weather permits.



We started dinner with tiny BLT's. A twist on the classic BLT, they were a delicious combination of bacon, arugula, tomato jam and bacon mayo served on cheddar biscuits.



The smoked salmon appetizer served with capers and red onion cream cheese mousse on rye points was stellar.



That evening's amuse bouche, served with warm herbed bread, was a small bite of mozzarella & fresh tomato.



For my main course I choose the fresh fileted Chilean Seabass served on top of fingerling potatoes and a delicious red pepper sauce. A great choice for any seafood lover.


My husband ordered the Filet Oscar which was served with a crab claw relish, béarnaise sauce and garlic mashed potatoes. The steak was cooked to perfection and a nice change of pace to the traditional lump crab meat topped Oscar.



After such a delightful meal there was not much room for dessert so we decided to share a maple panna cotta topped with pecan sandy crumble. The perfect ending to our meal.



The Arizona Inn, which is less than 2 hours from Phoenix,  is a wonderful getaway from the daily grind and a lovely place to celebrate a special occasion.



Arizona Inn
2200 E Elm St,
Tucson, AZ 85719
800 933-1093


This experience was provided complimentary but all opinions are my own. 


Friday, January 8, 2016

Creamy Tomato Soup With Pasta & A Sprouts Giveaway

By: The Food Hunter

Craving soup, but think you don't have the time to make a fresh pot....think again! This wholesome tomato soup comes together quickly using ingredients you can easily find at your local Sprouts market.

The pasta in this recipes makes it hearty enough to serve for dinner while the chopped vegetables makes it extra delicious. Fresh and fast, this comforting soup is a great way to put a healthy meal on the table in just under 30 minutes.


Creamy Tomato & Pasta Soup

1 cup minced celery
1 cup minced carrots
1/2 cup minced onion
2 tablespoons olive oil
4 cups chicken stock
15 ounces canned crushed tomatoes
1 1/2 cups ditalini or other small pasta
Salt and pepper

1/2 cup fresh basil, minced
1/4 cup cream

Heat olive oil in large pot, add carrots, onions and celery and cook until tender.
Add stock and crushed tomatoes and bring to boil.
Add pasta and cook to al dente following package instructions.
Add basil and cream and stir to combine.
Pour into bowls and serve.


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Wednesday, January 6, 2016

New Approach to Food In The New Year & Pasta with Broccoli Rabe & White Beans

By: The Food Hunter

The start of the new year tends to be a time of reflection and goal setting especially, when it comes to our eating habits. More often than not our thoughts are directed towards what can be eliminated from our lives to make us healthier. This year I urge you to take a new approach and instead of eliminating just eat well!

When it comes to living a healthy lifestyle I'm a firm believer of everything in moderation. I eat a well-balanced diet most days, yet I'm not afraid to occasionally indulge in a cocktail, slice of pizza or bowl of ice cream. I strongly encourage you to do the same!

Don't set yourself up for failure by making certain foods "off-limits" just realize you need to be kind to your body and eat healthy whenever possible. This will continue to be my approach to healthy eating going forward into the new year and I hope it will also become yours.

The entire family will love this healthy vegetarian dish. Don't want to eat vegetarian...you can always add sausage to round out the dish.


Pasta with Broccoli Rabe & White Beans

1 pound rapini, washed well and trimmed
8 ounces dried pasta
1 cup chicken stock
1 cup water
1 (16 ounce) can canellini beans, drained and rinsed
Parmesan cheese
1/2 teaspoon crushed red pepper


Bring a large pot of salted water to a boil. Add broccoli rabe and cook for 2 minutes. Remove with a slotted spoon, reserving water. To the water, add the pasta and cook according to package directions.

Meanwhile, heat a large saucepan over medium heat. Add stock and water and simmer for 5 minutes. Add the beans and simmer for another 2 minutes. Add the pasta, broccoli rabe, and crushed red pepper. Stir until well to combine. Remove from heat and serve with Parmesan cheese.



Sunday, January 3, 2016

Pasta & Sausage in a Quick Tomato Suace #SundaySupper

By: The Food Hunter

January is National Sunday Supper Month and what better way to celebrate than with a delicious dinner spent with family and friends.

Sunday supper at our house always involves pasta; either with or without meat. This easy recipe is a family staple that comes together quickly leaving you plenty of time to enjoy each others company. So may I suggest you gather your family around the table and share a meal together. What starts as one time will easily and quickly become a way of life!



Pasta & Sausage in Quick Tomato Sauce
serves 4

4 sausages, removed from casings & crumbled
1/2 red onion, thinly sliced
1/4 cup tomato paste
1 1/2 cup of chopped tomatoes or tomato puree, reduced by half
1/2 cup of pecornio
1/4 cup fresh basil, chopped
1 lb pasta
crushed red pepper to taste

Heat olive oil in a large pot, of medium heat. Add sausage and onion and cook stirring until sausage is brown about 6 minutes. Make a spot in the center of mixture and add tomato paste and red pepper flakes and cook, stirring, about 1-2 minutes. Add reduced tomato sauce and remove from heat.

In the meantime bring 6 quarts of salted water to a boil in a large pot. Add pasta and cook until al dente. Drain, reserving a 1/2 cup of pasta water. Add pasta and 1/4 cup of reserved water to the sauce and toss to coat over medium heat. Add more water as necessary to make sure the pasta is well coated. Stir in the pecorino and basil and serve immediately.

Looking for additional #SundaySupper ideas: 

Appetizers and Soups

Main courses

Side dishes

Desserts



Help us celebrate National Sunday Supper Month by entering the Idaho® Potato Let's Poutine recipe contest, sponsored by the Idaho Potato Commission, with prizes of $500, $200 and $100, plus a ticket for each winner to Food Wine Conference 2016. All the rules and conditions for entry can be found on our Sunday Supper Movement website.

Sunday Supper MovementJoin the #SundaySupper conversation on Twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat.
To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It's easy. You can sign up by clicking here: Sunday Supper Movement.