Pasta With Zucchini, Tomatoes & Fresh Basil

By: The Food Hunter
 
The tasty combination of zucchini & fresh tomatoes is perfect served over pasta for a quick week-night meal. Ready in under 30 minutes, you don't even need a recipe to make this flavorful dish.
 

Follow along with the video below to see how quick and easy it all comes together.

Pasta With Zucchini, Tomatoes & Fresh Basil
Serves 2

1 garlic clove, sliced thin
1/2 a large zucchini, cut into 1/4-inch-thick half moons

1 cup cherry tomatoes, halved
2 Tablespoons basil, chopped
2 Tablespoons extra-virgin olive oil
1 teaspoon red pepper flakes
salt
1/2 lb pasta
Parmesan cheese

Bring 6 quarts of water to a boil and add 2 tablespoons of salt.

Heat olive oil in a 12 to 14-inch sauté pan. Add the zucchini & cook stirring occasional, until soft. Season lightly with salt. Add the garlic and red pepper flakes and cook until fragrant. Remove from the heat.

Drop the pasta into the boiling water and cook until al dente. Drain the pasta and toss into the pan with the zucchini. Place the pan back on the heat. Add the tomatoes, season with salt, and cook about 1-2 minutes.

Add pasta to the pan and stir to combine. Add basil and a splash of olive oil (just enough to lightly coat the pasta).

Spoon into serving bowls and serve with grated parmesan cheese.

Wild Blueberry Pie With Pecan Crust

By: The Food Hunter

Last weekend I had every intention of making a pecan dessert of some sort and then I saw Mario Batali posted a Wild Blueberry Pie recipe from his upcoming cookbook and I knew I had to give it a try.

Since I was planning on pecans, and had already bought them, I decided to make a pecan crust to accompany his wild blueberry filling. What a delicious combination...this was by far the best blueberry pie I have ever eaten.

Wild Blueberry Pie With Pecan Crust

For the crust  
(slightly adapted from Emeril Lagasse)
2 cup flour
1/2 cup ground pecans
2 tablespoons sugar
1 teaspoon salt
1 1/2 sticks butter, cold
7 tablespoons ice water

In a mixing bowl, combine the flour, pecans, sugar, and salt. Mix well. Add the butter and mix until the mixture resembles coarse crumbs. Add the water and mix again. Wrap in plastic and refrigerate for at least 30 minutes.

Remove the dough from the refrigerator and place it on a lightly floured surface. Cut the dough into two equal parts. Roll one out on the floured surface into a circle about 12 inches in diameter. Gently place it into a 9 by 2-inch deep-dish pie pan.  Roll out 2nd half of dough for a top.

For the filling
(slightly adapted from Mario Batali)
5 cups wild blueberries, fresh or frozen, washed and stems removed
¼ cup all-purpose flour
½ cup sugar
1 teaspoon lemon juice
2 teaspoons cinnamon
1½ tablespoons cold unsalted butter, cut into small cubes

Preheat the oven to 400°F.

Gently toss the berries with the flour, cinnamon and sugar. Sprinkle with lemon juice. Let stand 10 minutes.

Pour the berries into the pie shell. Scatter the butter over the berries. Place the second crust over the pie and crimp the edges to seal. With a sharp knife, cut a few slashes in the top crust to vent. Bake for 45 to 50 minutes, until the crust is brown and the filling bubbles up through the vents.

Cool completely before serving.

Yogurt Dipped Nut Butter Pretzel Sandwiches

By: The Food Hunter

If you follow me on social media you most likely already know that I am about to embark on a 15 day food tour of Italy's Umbria & Tuscany regions. This is not my first visit to the area but I am super excited because it will be my first time enjoying the area as a local....shopping, cooking and eating. Since I will have limited WiFi I will only sporadically be sharing on facebook, twitter and instagram and will have more details of my adventures when I return.

Before I go I wanted to leave you with a healthy snack recipe featuring Stonyfield Yogurt & Justin's Nut Butters. (Justin's offer's naturally delicious almond butter, hazelnut butter, and peanut butter) Both are brands that I enjoy on a regular basis to keep me full and fueled specially when traveling.

Airport nibbles are often not the healthiest so I always make certain I have something nutritious stowed in my carry-on when I travel. Yogurt Dipped Nut Butter Pretzel Sandwiches are just that. These salty-sweet goodies are a great way to combat hunger mid-flight or anytime a craving sets in.

Yogurt Dipped Nut Butter Pretzel Sandwiches

1 bag of mini pretzels
1 jar of your favorite Justin's Nut Butter (I used peanut butter)
1 cup of Stonyfield Greek Yogurt Plain
confectioners sugar
1/2 teaspoon vanilla

Preheat oven to 250 degrees. Prepare a metal rack on top of a baking sheet.

Mix yogurt with confectioners sugar a little at a time until you reach desired sweetness. (I used about 1 tablespoon per 1 cup of yogurt).

Dollop a small sized spoon of nut butter onto one pretzel and top with another to make sandwiches.

Dip the sandwiches into the yogurt mixture and place on your rack, allowing the yogurt to drip into the baking sheet. Once all the pretzels are ready place the baking sheet in the oven and turn it off, leaving the door slightly ajar.

It will take about 2 hours for the yogurt to harden. Pretzels can be eaten immediately or stored in the refrigerator for about a week.

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 

Summer Bolognese

By: The Food Hunter

If you are looking for a pasta dish that is fresh, delicious and perfect for the hot days of summer this is it. Summer bolognese is a lighter version of the classic tomato laden bolognese sauce popular throughout the US. It's a no-fuss pasta dish that features fresh tomatoes, basil and kalamata olives along with sausage and pecorino cheese.
 

Summer Bolognese
(adapted from Donna Hay)
(printable recipe)

1lb angel hair
¼ cup olive oil
1 lb Italian sausage, casings removed
3 cloves garlic, crushed
1 teaspoon crushed red pepper flakes
salt
2 tablespoons tomato paste
½ cup dry white wine
2 tablespoons red wine vinegar
1 lb cherry tomatoes, halved
½ cup Kalamata olives
2 tablespoons fresh basil, minced
finely grated pecorino cheese

Cook the pasta in a large pot of salted boiling water for 10–12 minutes or until al dente.

In the meantime heat olive oil in a large, skillet over high heat. Add the garlic, sausage and crushed red pepper flakes. Cook, for 6–8 minutes or until sausage is browned breaking up large pieces with a wooden spoon. Add the tomato paste and cook for 4–5 minutes. Add the wine and vinegar and cook, stirring occasionally, until the liquid is reduced slightly.  Add the tomatoes and olives.

Pour sauce over pasta and toss to combine. Top with fresh basil and sprinkle with pecorino cheese to serve.

Spinach & Watermelon Salad With Pecan Lime Vinaigrette

By: The Food Hunter

With the abundance of fruit and vegetables available everywhere, summer is the perfect time to feast on fresh, easy to prepare salads. This quintessential summer recipe mixes the sweet flavor of watermelon with savory feta and pecans giving you a fun healthy dish everyone will love.

Spinach & Watermelon Salad With Pecan Lime Vinaigrette
5 cups watermelon, cubed
1 8-ounce package of baby spinach
1/2 cup feta cheese, crumbled

Pecan Lime Vinaigrette
1/2 cup of olive oil
1/4 cup fresh squeezed lime juice
2 teaspoons of fresh mint, chopped
1/4 cup chopped pecans, toasted
salt & pepper to taste

Whisk oil & lime juice until it begins to emulsify. Add pecans and mint, stir to combine. Season with salt & pepper to taste. 

In a large bowl mix spinach with watermelon and feta cheese. Toss with Pecan Lime Vinaigrette and serve.

Italian Scrippelle

By: The Food Hunter

One of my favorite treats growing up was my grandmother's scrippelle, a traditional Italian dish saved for special occasions. Thin egg crepes are filled with grated pecorino, rolled tightly cigar style and sliced into ribbons. The sliced scrippelle are served swimming in bowls of homemade chicken soup.



Italian Scrippelle
Makes approximately 26

6 eggs
1 tbsp salt
1 1/4 cup flour
3 cups water
2 cups freshly grated pecorino cheese

Beat eggs good. Add dry ingredients and beat again. Add water to the flour and eggs mixture. It should be foamy on top. Let this sit approximately 5 minutes.

Heat a crepe pan over medium heat. Holding the pan in one hand, spoon in about 1/4 cup of the batter. Rotate the pan to completely so that the bottom is covered with batter. Cook for 35 to 45 seconds or until the edges of the crepe lifts away from the pan when you shake it.

With a spatula, flip the crepe over and cook for another 20 to 30 seconds. The crepe should be very lightly browned on both sides. Transfer the cooked crepe to a plate. Stir mixture before making the next crepe.


Once they have cooled fill with grated pecorino cheese and black pepper. Tightly roll & refrigerate until ready to serve.


Serve with fresh chicken soup.

Chickpea Ratatouille

By: The Food Hunter

The upcoming summer games has me thinking more than ever about how easy it is to prepare healthy international cuisine on a daily basis. Take for instance the classic French Ratatouille; a recipe that mixes the best of your summer bounty into a rustic meal.

Too busy to cook during the week? Chickpea Ratatouille can easily be made ahead and reheated for those nights when you need a home-cooked dinner on the table quickly. This hearty stew is delicious served hot or cold; on its own or over rice.

Thanks to #TeamFarberware & their PURECOOK™ Ceramic Non Stick Cookware cooking healthy weeknight meals is super easy. The PURECOOK™ Ceramic set heats fast and evenly, is oven safe up to 350 degrees and comes with shatter resistant lids. What's really nice is this beautiful set is stain resistant and dishwasher safe!

Enter below for a chance to win a  PURECOOK™ set of your own! Then head over to Farberware to grab the full recipe for this healthy dish that makes vegetables the winner!

Looking for additional recipes and cool giveaways? Be sure to check out Faberware Cookware on Facebook and Instagram and follow #MyFamilyCooks on Twitter. 


a Rafflecopter giveaway
 

I have an ongoing relationship with Farberware and will receive product and/or compensation for posts featuring their items. As always, all opinions are 100% my own. This giveaway is sponsored by Farberware and open to US residents only. The winner will be chosen using random.org and notified via email. Winner will have 48 hours to respond and in the event they do not, another winner will be chosen.

Mockmill Grain Mill Attachment

By: The Food Hunter

I am working with Mockmill to offer you an $80 discount good through August 31, 2016, so if you're thinking about a grain mill, now's the time.

I've been making my own bread for years and have always wanted to try my hand at milling my own flour. Why would I want to mill my own flour? For one it is more nutritious and also it tastes better. The whole grain kernels produce a nuttier, natural, and more complex flour. Naturally, when I was offered an opportunity to test the Mockmill grain mill attachment I couldn't resist.

The Mockmill is a ceramic grinding stone attachment that fits on a variety of mixers, including Kenmore, KitchenAid and Electrolux brands. Its adjustable settings allows you to pick the texture of flour you prefer; from course to fine.

The Mockmill makes grinding a breeze. At the rate of 2 ounces per minute with the flip of a switch you can have fresh milled flour in your desired coarseness in no time.

Want to try the Mockmill grain mill for yourself? Now through August 31, 2016 Mockmill is running a special promotion for Food Hunter's Guide readers! (that's you). Order using my special coupon code: foodhuntersguide and get the following amazing deal:

A Mockmill grain attachment

One Flour Power cookbook

2lb bag of rye

2lb bag of oat groats

2lb bag of red fife

2lb bag of spelt

The price of all this is $179 (with the foodhuntersguide discount), which is a steal since the Mockmill itself sells for $229.

You ONLY get this deal if you click on this link that leads to the two special promotional packages. The price for the package will say that it's $259 until you go to checkout and use the promotion code foodhuntersguide to get $80 off.

This discount is only good through August 31, 2016, so if you're thinking about a grain mill, now's the time.

Toasted Pecan Caramel Apple Layer Cake

By: The Food Hunter

Who says caramel apples are just for fall? This delicious spiced cake, is super moist from the applesauce baked in the batter and extra tasty from the toasted Pearson Farm pecans mixed throughout. Serve it at your next summer event and you will instantly be reminded that cooler fall weather is just around the corner.



Toasted Pecan Caramel Apple Layer Cake
 (printable recipe)

For the Cake:
2 ½ cups all-purpose flour
1 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2-3 teaspoons ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground cloves
1 cup unsalted butter, cut into small cubes, at room temperature
2 cups granulated sugar
1 egg
2 1/2 cups unsweetened applesauce
1 1/2 cups Pearson Farm chopped pecans, toasted

Preheat oven to 325 degrees F. Grease two 9 inch round cake pans, line the bottoms with parchment paper, grease and flour the parchment, tapping out any excess flour.

In a large bowl, sift together the flour, baking soda, baking powder, salt, cinnamon, allspice and cloves.

Using an electric mixer on medium speed, beat the butter until creamy, about 4 minutes. Add the sugar and beat until light and fluffy, about 3 minutes. Add the eggs, one at a time and beat until combined.

Reduce the mixer speed to low and add the flour mixture to the bowl in three parts, alternating with the applesauce, beginning and ending with flour. Scrape down the sides and bottom of the bowl after each addition.

Divide the batter equally between the prepared pans and tap lightly on the counter to release any air bubbles. Bake about 50 minutes or until a toothpick inserted into the center of the cake comes out clean. Transfer the pans to a wire rack and cool for 20 minutes. Turn the cakes out onto the rack, remove the parchment, and allow to cool completely.

Trim the top of each layer to create flat surfaces. Place one cake layer on a serving platter and spread with 1/2 of the buttercream. Place in freezer or refrigerator for at least 10 minutes. Top with a thin layer of caramel sauce and toasted pecans.

Add the top cake layer and frost with the remaining buttercream. Refrigerate again before adding a layer of caramel sauce on top. Sprinkle with the remaining toasted pecans. Refrigerate until ready to serve.


For the Caramel Buttercream:
3/4 cup granulated sugar
2 ½ teaspoons all-purpose flour
3/4 cups whole milk
3 tablespoons heavy cream
¾ cup unsalted butter, softened but still cool, cut into small pieces
1/2 teaspoon vanilla extract
1/2 cup caramel

In a medium saucepan, whisk the sugar and flour together. Add the milk and cream and cook over medium heat, whisking until the mixtures comes to a boil and has thickened, about 10 to 15 minutes.

Transfer the mixture to the bowl of a standing mixer fitted with the paddle attachment. Beat on high speed until cool. Reduce the speed to low and add the butter and vanilla and mix until thoroughly incorporated. Increase the speed to high and continue mixing until it becomes light and fluffy. Add the caramel sauce and mix again. Refrigerate at least 15 minutes before using.


For the Caramel:
1 cup sugar
6 tablespoons unsalted butter, at room temperature, cut into pieces
1/2 cup heavy cream, at room temperature

Add the sugar to a large heavy saucepan. Heat over medium-high heat, whisking. The sugar will begin to form clumps as it starts to melt. Stop whisking once it has completely melted.

Continue cooking until the sugar has reached 350 degrees F. This can happen quickly so be careful.

As soon as the caramel reaches temperature, add the butter all at once and whisk until completely melted. Remove the pan from the heat and slowly pour the cream into the caramel and whisk until it is all incorporated.

Set aside to cool for at least 15 minutes before using.

I have an ongoing relationship with Pearson Farms and  receive product and/or compensation for posts featuring their items. As always, all opinions are 100% my own.

Why Use Infinity Jars? #Ad

By: The Food Hunter

I try to eat as healthy as possible and by that I mean I eat the least amount of processed foods that I can. I make a lot of my own condiments, grow my own herbs and have even tried my hand at making my own vermouth and bitters. All of these things though require proper storage in order to stay fresh for any length of time.

You can imagine then how happy I was to receive a variety of Infinity Jars to try out. The Infinity jars come in many different shapes and sizes making it easy to find the perfect fit for just about all your needs. The screw-top jars are perfect for preserving things like herbs, teas and trail-mix or granola. While the glass bottles are ideal for storing a variety of liquids. They also have bottles with pour spouts which are convenient for housing oil and vinegar.

The Infinity jars are made of a premium imported European glass that is deep (almost black) violet in color. This type of pigmented glass blocks out harmful light and odors; keeping your products fresher, longer.

Keeping the jars organized is easy with the customizable stick-on labels that are included with each order. So far I’ve used the Infinity bottles to preserve homemade spirits and the screw-top jars to keep homemade spice blends fresh. With over 20 different style of jars it is easy to find the right one for your particular needs.

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