Scandinavian Rye Muffins

 By: The Food Hunter

These mini muffins are similar to the classic Swedish rye bread known as Limpa bread. The muffins are sweetened with both brown sugar and molasses and include hints of orange and anise. They are delightful spread with butter.

Traditionally these muffins would include caraway, anise and cumin seeds, however I prefer them as written below. To make them more authentic add a 1/4 teaspoon of each of the seeds to the recipe. This makes 24 mini-muffins and can easily be doubled. 

The dough can be made a day in advance and chilled in the refrigerator. Cold dough should be taken out 1 hour in advance of rolling. 

 

Scandinavian Rye Muffins

1½ teaspoons active dry yeast

1½ teaspoons packed light brown sugar

1 cup warm water (105-115°F)

⅔ cup rye flour

1¾ cups plus 1 tablespoon all-purpose flour

1½ teaspoons finely grated fresh orange zest

¾ teaspoon salt

¼ teaspoon anise extract

1/4 teaspoon vanilla extract

2 tablespoons unsalted butter, melted and cooled, plus additional for greasing

2 tablespoons molasses (not blackstrap)

 

Step 1

Stir together yeast, brown sugar, and ¼ cup warm water in a large bowl until yeast is dissolved. Let stand until foamy, about 15 minutes.

Step 2

Whisk together rye flour, 1 cup all-purpose flour, zest, salt. Add flour mixture along with melted butter, molasses, extracts, and remaining ¾ cup warm water to yeast mixture and beat with an electric mixer at medium speed 5 minutes. Reduce speed to low and add ½ cup all-purpose flour, beating until combined. Add remaining ¼ cup plus 1 tablespoon all-purpose flour and beat until incorporated. (Dough will be very sticky.) Scrape down dough from side of bowl with a  rubber spatula and let rise, covered tightly with plastic wrap, in a draft-free place at warm room temperature until doubled in bulk, about 1½ hours. 

If planning to bake the next day place covered dough in refrigerator.

Step 3

Put oven rack in middle position and preheat oven to 350°F. Butter muffin pans.

Step 4

Stir down dough (it will be too sticky to punch down). Divide dough evenly among 24 muffin cups, about a rounded tablespoon per cup. Let dough rest, uncovered, in a draft-free place at warm room temperature 30 minutes.

Step 5

Bake until muffins are puffed and a wooden pick or skewer inserted into center comes out clean, 25 to 35 minutes. Turn out muffins onto a rack and cool to warm or room temperature.

 

Apple Spelt Muffins

By: The Food Hunter

These Apple Muffins are incredibly moist and loaded with apples. The recipe is simple to make and uses common ingredients found in most pantries. I recommend Bob's Red Mill spelt flour which can typically be found in the baking aisle of most grocery stores. 

If you are looking for a reason to buy apples this recipe is it. The muffins bake up super moist and are chock-full of cinnamon flavor. I could literally eat one or even two every day!

 

Apple Spelt Muffins

• 1 1/2 cups Spelt flour
• 2-3 tsp cinnamon
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 cup light brown sugar
• 1 egg (beaten)
• 1/4 cup oil
  
• 1/2 cup milk
• 4 apples, finely chopped
• 1 tsp vanilla
• pinch of salt 
• cinnamon sugar
  

Step 1
Heat oven to 375 prepare a muffin tin. Peel, core and finely dice apples

Step 2 

Mix all dry ingredients together in a large bowl

Step 3
Whisk together the egg, oil and vanilla in a small bowl until combined. Combine both wet and dry until smooth.

Step 4
Scoop mixture into muffin tin. This will fill 6 muffin size or 12 cupcake size. 

Step 5

Top each muffin with some cinnamon and sugar and bake for 20-25 minutes. Cool for 10 minutes.

 

Fresh Strawberries with Almond Cream Cheese Spread

By: The Food Hunter

I joined a book group in my new neighborhood and needed a snack to bring to our first meeting. Not knowing anything about the ladies that would be attending I decided to play it safe and make a healthy treat for everyone to share.

Fresh strawberries are a favorite of mine and paired with an almond cream cheese dip makes them that much better. Nielsen-Massey's New Pure Organic Almond Extract made this combination extra special. Crafted with certified organic ingredients and the same level of passion and attention to detail as all of their other products this extract is top notch.

Fresh Strawberries with Almond Cream Cheese Spread

8 ozs cream cheese
1-2 tablespoons of cream (enough to thin the dip) 
1 teaspoon Nielsen-Massey's New Pure Organic Almond Extract
Sliced almonds

Mix on low speed until creamy. Top with sliced almonds and refrigerate until cold.

Sweet Peas and Mint Topped Hummus

By: The Food Hunter

Traditional hummus is a good-for-you food made with chickpeas and heart healthy olive. It's full of nutrients and when eaten in moderation it's a wonderful addition to a healthy diet.

A simple twist that I will often do, is to top hummus with sweet green peas and chopped mint. This provides extra protein and fiber that will keep you feeling full longer.



Sweet Peas and Mint Topped Hummus

1 can chickpeas
1/4 cup extra-virgin olive oil
1 garlic clove
1-2 tablespoon lemon juice
1-2 teaspoons cumin
fresh mint, minced
1 cup frozen baby sweet peas, thawed

Place first 5 ingredients in a bowl of food processor and process until smooth puree is formed, scraping down sides as necessary, about 30 seconds total.  Season to taste with salt and pepper.

Transfer hummus to serving bowl, top with peas and mint. Serve immediately.

Cheesesteak Bruschetta #SundaySupper

By: The Food Hunter

A new year means a new beginning and I'm excited to get back into the Sunday Supper Movement events that are hosted every Sunday by various taste-makers around the web. This week the group is featuring lean beef recipes. Beef often gets a bad reputation as an unhealthy food, but lean beef can make for some healthy and delicious recipes. 

Growing up in Philadelphia, I'm no stranger to the Philly cheesesteak and though I don't eat them often I do enjoy the taste every now and again. Not being able to find the perfect roll to host this particular sandwich is the reason I came up with serving the thin beef smothered in caramelized onions bruschetta style.

Cheesesteak Bruschetta

For the Steak 1/2 lb rib-eye steak, sliced thin
Salt and freshly ground black pepper
1/4 lb sharp provolone cheese

Season rib-eye with salt and pepper. In a large skillet over medium-high heat, add the beef and cook until brown, shredding the beef with tongs or a spatula as you go. Remove from heat

For the Onions
1 tablespoon oil
1/4 large red onion, sliced thin 
Kosher salt and freshly ground black pepper

Heat oil in a large skillet, over medium-high heat. Add onions and cook, stirring frequently, until softened and browned in spots, about 8-10 minutes. Season to taste with salt and pepper.

For the Bruschetta
1 loaf bread, sliced
1/4 lb sharp provolone cheese

Top bread with steak and sprinkle with provolone cheese. Put in a toaster oven or broiler just long enough that the cheese begins to melt. Remove top with onions and serve.


Looking for additional #SundaySupper ideas: 

Appetizers, Soups, and Salads

• Baked Kibbeh with Yogurt Sauce by Food Lust People Love
• Black Pepper Beef with Broccoli and Noodles by Sunday Supper Movement
• Italian Wedding Soup by Hardly A Goddess
• Lighter Tex-Mex Albondigas Soup by The Weekend Gourmet
• Sirloin Quinoa Salad by Gluten Free Crumbley
• Spaghetti and Meatball Soup by Cricket’s Confections
• Steak Taco Salad Wonton Cups by Caroline’s Cooking
• Thai Steak Salad with Noodles by Positively Stacey
• Warm Steak Salad by Food Done Light

Lean Ground Beef Recipes

• Cheeseburger Stew by Our Good Life
• Cheesesteak Bruschetta by The Food Hunter’s Guide to Cuisine
• Clean Eating Meatloaf by Feeding Big
• Clean Eating Sloppy Joes by A Mind “Full” Mom
• Old Fashioned Porcupine Meatballs by Turnips 2 Tangerines
• Shepherd’s Pie by Simple and Savory
• Smothered Hamburger Steaks by Grumpy’s Honeybunch
• Spaghetti Squash with Chili by Recipes Food and Cooking

Mains

• BBQ Filet Beef Tips by The Freshman Cook
• Beef Broccoli Pasta by Wholistic Woman
• Beef Ddukboki (Non-Spicy Sautéed Korean Rice Cakes) by kimchi MOM
• Beef Steak Fajitas by Asian In America
• Beef Vegetable Stir-Fry by Cindy’s Recipes and Writings
• How to Make Homemade Beef Pho (Pho Bo) by Cosmopolitan Cornbread
• Skinny Beef Enchiladas with Creamy Avocado Sauce by Mindy’s Cooking Obsession

Sandwiches and Wraps

• Asian Steak Lettuce Wraps by The Chef Next Door
• My Big Lean Greek Beef Wrap by Go Epicurista
• Slow Cooker Tuscan French Dips by A Kitchen Hoor’s Adventures
• Spicy Beef Lettuce Wraps by Pies and Plots
• Spicy Beef Tacos by Hezzi-D’s Books and Cooks
• Steak and Eggs Wraps by Eat, Drink and be Tracy

Steaks

• Baked Chicken Fried Steak by Dizzy Busy and Hungry
• Chile Lime Flank Steak Tacos by The Redhead Baker
• Filet Mignon with Roasted Vegetable Salad by A Day in the Life on the Farm
• Flank Steak Roulades by That Skinny Chick Can Bake
• Flank Steak with Chimichurri by Monica’s Table
• Roasted Garlic Sirloin Steak with Rosemary by Cooking Chat
• Swiss Steak by Palatable Pastime

Join 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.

Greek Yogurt & Coconut Sugar Fruit Dip

By: The Food Hunter

When I'm craving something sweet I prefer to eat healthy and homemade, as I'm sure you already know, rather than processed. A fruit dip made of wholesome Greek yogurt and Bob's Red Mill coconut sugar fits the bill.

Coconut sugar is an all-natural alternative to refined sugar that imparts a slight caramel flavor into whatever it is mixed with. Believe it or not it doesn't taste like coconut at all. I've used it in baked goods and no-one was the wiser.

Paired with your favorite fruit this healthy dip is easy to whip up at the spur- of-the-moment and will quickly satisfy your sweet craving.

Greek Yogurt & Coconut Sugar Fruit Dip
8 ounces Stonyfield Greek yogurt
1-2 teaspoons Bob's Red Mill coconut sugar
strawberries, or your favorite fruit
Mix together the yogurt and coconut sugar. Serve with fresh fruit for dipping.

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

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 

Falafel Pistachios

By: The Food Hunter

Falafel is a Middle Eastern dish made from mashed chickpeas or fava beans that are flavored with traditional spices, then formed into balls and deep-fried. Take those same familiar spices, mix them with pistachios, and you have a seriously delicious and addictive pop-in-your-mouth snack.

Falafel Pistachios
(adapted from Epicurious) 
(printable recipe)
 
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon dried ground basil
1 tablespoon dried ground marjoram
1 tablespoon dried ground rosemary
2 1/2 teaspoons turmeric
2 cups garlic cloves,thinly sliced
2 cups olive oil
crushed red pepper, depending on your taste
4 cups unsalted pistachios in the shell
1 teaspoon salt

Combine the first six ingredients in a small bowl. Set aside.

Pour olive oil into a medium-size heavy skillet and heat over medium-high heat. Add the garlic slices and cook until light golden brown. Remove garlic and reserve the cooking oil.

Add the crushed red pepper to the oil. Set over medium-high heat. Add the pistachios and sauté for 1 to 2 minutes. Add the spice mixture and salt and stir until the pistachios are coated and heated through, 3 to 4 minutes. Remove from heat. Transfer to a serving bowl. Serve warm or at room temperature.

Roasted Chickpeas & Pumpkin Seeds

By: The Food Hunter

While most of us don't think about pumpkin seeds on a regular basis we should. They pack a lot of nutritional value into a small package making them a healthy portable snack. Add to this the numerous health benefits of chickpeas and you have yourself a stellar on-the-go snack.

Though the recipe can easily be made with canned chickpeas it is worth the extra effort of using dried.



Roasted Chickpeas & Pumpkin Seeds
(adapted from Men's Health Magazine)

1 cup dried chickpeas
1/2 cup celery, cut into large pieces
1/2 cup carrots, cut into large pieces
1/2 cup onions, cut into large pieces
1 garlic clove, peeled & left whole
1/2 cup pumpkin seeds
olive oil
crushed red pepper
salt

1. Soak the chickpeas overnight in water, covering by 3 inches. The next day, in a medium pot over medium heat, add the beans, celery, carrots, onions, and garlic, and 3 cups water. Cook until the beans are tender, about 55 minutes, adding more water if needed. Allow the beans to cool. Drain and dry the beans with paper towels. Discard the vegetables and garlic.

2. Preheat your oven to 250°F. Transfer chickpeas to half a baking sheet. On the other side, scatter the pumpkin seeds. Bake everything till crunchy, about 20 minutes.

3. In a medium pot, add an inch or so of olive oil. Heat the oil until it reaches a steady 375°F. Using a slotted spoon, transfer the chickpeas to the oil and fry until very crispy, 2 to 3 minutes. With a slotted spoon, transfer the chickpeas to a plate lined with paper towels. Once cooled slightly, toss them with the pumpkin seeds and sea salt. Makes 2 to 3 servings.

South Philly Style Soft Pretzels

By: The Food Hunter

April is National Soft Pretzel month and being a Philadelphia native that is a big deal. Soft pretzels are a huge part of the Philadelphia food culture. Although not invented in Philly, there was a time you could find them being sold out of a push-cart on nearly every street corner. Growing up we had "pretzel boys" who walked up and down the street singing "fresh pretzels" as loud as possible. Soft pretzels were even sold in schools during recess.

In 2003, Governor Ed Rendell (from Philadelphia) declared April 26th National Pretzel Day to acknowledge the importance of this delicious snack to the state's history. It's only natural than that Pennsylvania is the highest producer of pretzels in the nation and Philadelphia residents consume the most pretzels per year.

Most Philadelphians prefer their pretzels perfectly brown, lightly crisp on the outside and chewy inside. Food grade lye is used to accomplish this. Though you can substitute baking soda the results are not the quite the same. The lye changes the pretzel's flavor and color in a way that can't be explained without tasting it.

Eaten on the run, topped with mustard or not, soft pretzels are one of the most recognizable Philly foods.In honor of this fabulous "snack food" I am sharing a recipe for Philly Style Soft Pretzels as part of this month's Progressive Eats dinner.

South Philly Style Soft Pretzels
15 ounces (3 cups) bread flour
1/2 tablespoon dark brown sugar
1 tablespoon unsalted butter
1/2 tablespoon yeast (active dry)
1.75 teaspoons Kosher salt
1/2 cup food grade lye

Pretzel salt or coarse sea salt

In a mixing bowl (or bowl of a mixer), stir together brown sugar, butter, yeast, 2 cups warm water and half the flour. Add kosher salt and remaining flour and stir just until mixture comes together in a shaggy mass.

Turn out onto counter (or attach dough hook to mixer) and knead for 8 to 10 minutes, until smooth and supple. Cut into 12 pieces and let rest 5 minutes.

Roll out each piece into a rope about 22 inches long. (For traditional shape, the ends should be thin and the center fat.) Lift both ends, twist them around each other once, then bring ends back and press them on either side of fat “belly,” at about 4 o’clock and 8 o’clock. Then gently spread out ends of pretzel. Transfer shaped pretzels to an ungreased baking sheet. 

Let rest at room temperature for 30 minutes, then refrigerate at least one hour or overnight.

Heat oven to 425 degrees. In a deep bowl, wearing latex gloves, make a solution of 1/2 cup lye and 10 cups water (or 1 part lye to 20 parts water); pour lye carefully into water to avoid splashing. 

Dip each pretzel in solution, turning it over for 10 to 15 seconds, and place back on baking sheet. Sprinkle pretzels with salt. Bake about 15-20 minutes or until deep brown. Remove to a rack and allow to cool.

Welcome to Progressive Eats Pretzel Party, our virtual version of a Progressive Dinner Party.

If you're unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.

We have a core group of 12 bloggers, but we will always need substitutes and if there is enough interest would consider additional groups. To see our upcoming themes and how you can participate, please check out the schedule at Creative Culinary or contact Barb for more information.

Pretzels as an Ingredient

• Almond Pretzel Bread Pudding from All Roads Lead to the Kitchen
• Beer & Pretzel Cupcakes from Stetted
• Chocolate Peanut Butter Pie with Pretzel Crust from Creative Culinary
• Margarita Pie with a Pretzel Crust from The Wimpy Vegetarian
• Peanut Butter, Pretzel, Chocolate Chip Energy Bites from Healthy Delicious
• Pretzel and Mustard-Crusted Fish Fillets from Mother Would Know
• Triple Berry Pretzel Dessert from Miss in the Kitchen

Pretzels from Scratch

• Bread Pretzels with Beer Cheese from Pastry Chef Online
• Gluten Free Pretzel Dogs from The Tomato Tart
• Homemade Philly Style Soft Pretzels from The Food Hunter's Guide to Cuisine
• Pretzel Bites with Honey Mustard Dip from The Redhead Baker
• Pretzel Rolls from That Skinny Chick Can Bake

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.

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

Healthy Pumpkin Parfaits

By: The Food Hunter

Who else is "Pumped Up For Pumpkin?" It's mid-October and the pumpkin craze seems to be in full force. It's hard not to jump on the bandwagon when stores are showcasing it everywhere.

Me, I'm a pumpkin puree, create my own recipe, kind of girl which is exactly what I did when I got several cans of pumpkin to work with from Sprouts Farmer's Market.

These Pumpkin Parfaits are filled with good for you pumpkin puree and Greek yogurt. They are perfect for breakfast and also make a healthy afternoon snack. Fulfill your pumpkin craving with this easy to make treat.

Pumpkin Pie Parfaits

1/4 cup Greek Yogurt
1/4 cup Pumpkin Puree (I used Sprouts brand)
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon cinnamon
1 teaspoon honey
1 teaspoon vanilla

Mix pumpkin puree and next 6 ingredients together. Layer small cups with Greek yogurt and pumpkin puree mixture, alternating. Top with homemade granola.

I have an ongoing relationship with Sprouts.. I receive product, coupons or compensation for posts featuring their products. As always, all opinions are 100% my own.

Coconut Cashew Trail Mix

By: The Food Hunter

Trail mix is a great snack for on-the-go, outdoor enthusiasts like myself. I will often eat a small amount to fuel a hike or other outdoor activity. It's an energy packed snack that is quick, tasty and portable. Making my own trail mix allows me to control the ingredients and therefore the amount of calories and nutrition I get with each serving.

Trail Mix is simply a combination of nuts, seeds, and dried fruit. What's fun is that you can mix & match ingredients for something different. I will often flavor my mix with extracts to give it a distinct taste; coconut being one of my favorites to use. Below is one of my go-to combinations but it can be changed up anyway you like. Have fun with it!



Coconut Cashew Trail Mix
(printable recipe)
1 cup raw cashews
1 cup raw pecans
1 cup raisins
1 cup sunflower seeds
1 tsp vanilla extract
1 tsp coconut extract
2 T coconut oil
1 tsp sea salt

Preheat oven to 350 degrees

Mix all the dry ingredients in a bowl. In another bowl stir together the oil & extracts until combined.
Pour liquid mixture into the bowl with the dry ingredients and mix until everything is coated.

Spread the mixture onto a lined baking sheet. Bake for about 20 minutes, stopping to shake the mixture around every 10 minutes.

Let  cool completely before storing.

Parmesan Roasted Chickpeas

By: The Food Hunter

It's no secret that I like to indulge in a cocktail from time to time; and quite honestly in between sips I like to nibble on savory, salty snacks. Nothing over the top when it comes to nibblers; I like to keep them small, tasty and somewhat healthy. Pretzels and nuts are both good options but I prefer roasted chickpeas. These versatile legumes have a mild nutty flavor that can easily be enhanced with both sweet or savory seasonings depending on your mood.

In the past I've made them spicy with chili powder and paprika this time I seasoned them with fresh garlic and Parmesan cheese. They were full of flavor and paired perfectly with my cocktail!



Garlic Parmesan Roasted Chickpeas
1 Can Chickpeas, Rinsed & Dried
2 Tbsp. grated Parmesan cheese
1 clove garlic, minced
Olive oil
Salt & pepper

Preheat the oven to 400 degrees F.

Make a paste with the Parmesan, minced garlic and olive oil, using the back of your fork. Toss the chickpeas with the paste until evenly coated. Arrange on a baking sheet in a single layer. Place the sheet into the preheated oven and bake for 30-40 minutes or until the chickpeas are crisp.

Remove from the oven and serve when ready.

Cheesesteak Stromboli

By: The Food Hunter

Growing up in Philadelphia where cheesesteak is the signature sandwich I like to think I'm somewhat of an authority on how it should be made. Thinly sliced rib-eye steak is the meat traditionally used to make this delicious sandwich. If you can't find rib-eye sliced thin a trick is to partially freeze a thicker piece, which will make it easier to cut and pound to desired thickness.

The type of cheese used in a cheesesteak is equally important as the meat. Most people would say cheese wiz is the cheese to use. I'm not even sure if wiz can be considered cheese, but that is a topic for another post. My cheese of choice is provolone.

Bread is the final component. A cheesesteak should be served on a long thin roll which is not too soft but definitely not hard. Since moving to Arizona I have not been able to replicate the bread to make the perfect cheesesteak so when I'm craving one I will usually do a Stromboli instead. For those of you that aren't familiar a Stromboli is pizza dough filled with ingredients rolled jelly roll style and baked in the oven.



Cheesesteak Stromboli
(printable recipe)

1 lb rib-eye steak, sliced thin
Salt and freshly ground black pepper
flour
olive oil
pizza dough
1/4 lb sliced deli provolone cheese

Directions

Preheat the oven to 400 degrees F.

Season rib-eye with salt and pepper. In a large skillet over medium-high heat, add the beef and cook until brown, shredding the beef with tongs or a spatula as you go. Once cooked, remove from the heat and allow to cool before making the Stromboli.

On a clean, dry work surface sprinkled with flour, roll out the pizza dough. Once the dough is rolled out, lightly oil it and season with salt and pepper. Layer the sliced cheese, leaving a 2-inch border on all sides and top with the cooked beef. Roll jelly roll style and place on a sheet pan. Bake until brown, about 20 minutes. Remove from the oven and let rest for 5 minutes. Cut and serve.

Spicy Kale Chips

Guest Post By: Paulding & Company

Founded by mother-daughter duo Tracy and Terry, Paulding is a full catering kitchen based in San Francisco boasting vast opportunities for bonding and excitement. Teaching people to cook, and cook well, is where this business had it's beginnings. Today they host a variety of culinary based services, such as cooking class, group events, and private parties.

These days, kale is all the rage! Here is a delicious, yet healthy snack that has tons of flavor and not a lot of calories. These cheesy crunchy chips are a tasty alternative to potato chips and much better for you. Be sure to purchase ultra-fresh organic vegetables for this, to make it even healthier.



Spicy Kale Chips
2 ½ cups of raw cashews
1 large red bell pepper
2-3 red Fresno peppers
1-2 tsp lemon juice (to taste)
2 tsp sea salt
2 Tbs. nutritional yeast
3 bunches curly kale

Soak the cashews in water for 3-4 hours. Combine with the stemmed and seeded peppers, lemon, salt and yeast in a blender. Puree. Taste the mixture, and if it needs it, add more salt or lemon.

Strip the stems from the kale leaves-you can do this easily by holding the end of the stem in one hand, and firmly running the other hand up the sides of it, dislodging the leaf. The tough part of the stem will come off, leaving the tenderer part intact.

In a large bowl, combine the Kale with the blended mixture, using your hands (evenly) as possible distribute the mixture. Lay the leaves onto a dehydrator racks, crowding them but not stacking them. Dehydrate at 105° F for 12-16 hours, until very crisp. Store in sealed zip bags. If you don’t get them dry enough they will soften in the bag.

If you don’t have a dehydrator they can be laid out on a rack or over a pan in the oven with the temperature set as low as possible. The time to dehydrate will be greatly reduced, probably to about an hour or even less.

The chips will be a tasty snack!

Sheila G's Brownie Brittle Popcorn

There's been a lot of hype lately about Sheila G's Brownie Brittle (well at least in the foodie world) and I was lucky enough to have a few bags sent to me for sampling.  My first impression of these wafer thin snacks was a good one. I mean how can you go wrong with something that tastes like a brownie but has the crunch of a chips.

What's even better....it comes in flavors.  So you can enjoy such tastes as, salted caramel or mint chocolate chip. And while these wonderful little bites of chocolate goodness are enough on their own I just had to push it a little bit.  Mixed with some melted chocolate and poured over fresh popped popcorn these brownie edges are totally irresistible.

Sheila G's Brownie Brittle Popcorn

9 cups popped popcorn
1 bag of Sheila G's Brownie Brittle (I used the chocolate chip)
24 oz. semi-sweet chocolate chips (I think white would work great too)

Melt chocolate microwave until smooth. In the meantime crush brownie brittle by hand. I suggest leaving it on the larger size.

Mix brownie brittle with popcorn. Drizzle melted chocolate over top and stir to combine.

Let it set in the fridge for about an hour.

Yogurt & Granola Covered Frozen Bananas

I hike most weekends and I'm usually looking for a healthy snack when I'm done.  Last weekend I decided to chop up some bananas and freeze them as a post workout treat. Before freezing I dipped each one in Greek yogurt and homemade granola.

One bite and I was hooked, the combo was great.  Move over chocolate; I've replaced you with yogurt and granola.

Quick Homemade Granola

1 3/4 cups rolled oats
1 cup dried tart cherries, chopped
1/2 tsp sea salt
1 tsp ground cinnamon
3/4 cup honey, heated
1 Tbsp vanilla
4 Tbsp olive oil
1 cup chopped pecans

Preheat oven to 350 degrees.

In a large bowl stir together dry ingredients.  In another bowl whisk together heated honey, oil, and vanilla.

Add the liquid mixture to the oats mixture and stir until evenly coated. Firmly press mixture into an 8X8 pan that has been lined with foil and sprayed with cooking spray.

Bake in preheated oven for 30-40 minutes or until browned at the edges but still slightly soft at the center. Let cool completely in pan on a wire rack.  Using the foil lift the mixture from the pan and transfer to a cutting board. Peel off foil and either cut into bars or crumble.

Dried Tart Cherry Granola Bars: Brown Bag Series #9

By: The Food Hunter

Dried tart cherries are a great source of antioxidants. They've been known to reduce muscle soreness, and fight heart disease and can even help you sleep better at night as they contain melatonin.  I try to eat them on a regular basis either mixed in my oatmeal or in granola.

Granola bars are so versatile. You can use the same base recipe, switch up a few key ingredients and have a completely different bar.  This particular recipe combines pecans and dark tart cherries...two of my favorite things.  These bars are a delicious, easy to make on the go snack..that fit well in your brown bag.

 

Dried Tart Cherry Granola Bars 

1 3/4 cups rolled oats
1 cup dried tart cherries, chopped
1/4 cup wheat germ
1/2 tsp sea salt
1 tsp ground cinnamon
1/4 cup sesame seeds
1/4 cup pumpkin seeds
3/4 cup honey, heated
1 Tbsp vanilla
4 Tbsp olive oil
1/3 cup nut butter ( I used almond)
1 cup chopped pecans

Preheat oven to 350 degrees.

In a large bowl stir together oats, cherries, wheat germ, salt, seeds, cinnamon and pecans.  In another bowl whisk together honey, oil, nut butter and vanilla..

Add the liquid mixture to the oats mixture and stir until evenly coated. Firmly press mixture into an 8X8 pan that has been lined with foil ans sprayed with cooking spray.

Bake in preheated oven for 30-40 minutes or until browned at the edges but still slightly soft at the center. Let cool completely in pan on a wire rack.  Using the foil lift the mixture from the pan and transfer to a cutting board. Peel off foil and cut into 15 bars.

Trail Mix Snack Bars: Brown Bag Series #8

By: The Food Hunter

Snack bars are fun to make and even more fun to eat. They are portable on the go food that packs a lot of punch into a small space. I came across these bars in a new cookbook called Clean Eating For Busy Families, by Michelle Dudash and I am loving them. They can easily be made in advance and stored in the fridge for an on the go pick me up.

One nice thing about these bars is that they are easily adaptable. You can switch out the nuts or the fruit for something different every week. Or add some nut butter or maybe chocolate chips to spice things up a bit.




Quick Fix Trail Mix Snack Bars

 (adapted from Clean Eating For Busy Families)

1 cup raw cashews

¼ cup dried tart cherries or other dried fruit

1 cup toasted pepitas

½ cup raw sunflower seeds

1/3 cup raw sesame seeds

3 tablespoons flaxseed meal

½ teaspoon salt

¼ cup honey

1 teaspoon vanilla extract

Preheat oven to 300/  and coat a 9X9 pan with cooking spray.  Finely chop cashews and dried fruit in the food processor.  Put  into a large bowl.   Add pepitas, sunflower and sesame seeds flaxseed and salt. Stir to combine.  In another bowl microwave honey for a few seconds until warm. Drizzle hoey and vanilla over the nut mixture and stir until completely incorporated.  Pour the mixture into the pan and spread evenly.  Back until golden about 20 mins.  Cut into bars.