Food Hunter's Guide to Cuisine

Oregon Express....A Neighborhood Gem

2012-05-29T04:30:00.000-07:00

South Philadelphia is best known for being the area where cheese steaks originated. What most people don't know is that nestled within the old brick facades are many hidden dining gems.

Take for example Oregon Express...unless you are from the surrounding neighborhood you would probably not even notice this small store front. And what a pity that is as they serve some yummy food; their specialty being breakfast.

There is nothing fancy about Oregon Express. Space is limited and most of their business is takeout. But for those that want to sit back and enjoy the rotating clientele there are 4 indoor tables and 2 out.

The food is all made to order in the tiny kitchen off to the side and you can expect it to be good. Sandwiches come in two sizes and are very inexpensive. Coffee is fixed for you per your request and amazingly it comes out great every time.

When I'm in the city you can pretty much guarantee I will have a least one breakfast at Oregon Express. My favorite sandwich (shown above) Eggs, Cheese & Scrapple. Yes, I'm a scrapple lover...but that's for another post.

Stuffed Zucchini & The Hazan Family Cookbook

2012-05-20T18:30:00.000-07:00

Have you heard about the new Hazan Family Cookbook written by Giuliano Hazan (yes he is the son of Marcella Hazan). Rescued from a 56 year old notebook, this cookbook contains 85 family recipes influenced by both the Italian & Middle Eastern sides of the family.

What I like most about the book is that the recipes are accompanied by full page color photos and interesting tidbits about the history of each dish.

This cookbook contains simple, easy to make, everyday good food. Both novice and experienced cooks alike can appreciate the recipes and techniques found within. You'll find everything from Stuffed Zucchini (see recipe below) to Fresh Mint Chip Ice Cream to Pasta with Peppers and Pancetta. The recipes are truly a remembrance of Giuliano's growing up around the table.

Stuffed Zuchini
(courtesy of Giuliano Hazan, Hazan family favorites)

3 lbs zucchini1/2 lb ground beef
3/4 cup Arborio rice
1/8 tsp fresh grated nutmeg
salt
black pepper
1 1/2 cups canned whole tomatoes
1 garlic clove
2 Tbs olive oil

Cut of the ends of the zucchini, then cut each in half crosswise. Use an apple corer or dinner knife to scoop out the inside of each zucchini, leaving a tube shape with a 1/4 inch wall. Save the pulp for another meal.

Put the ground meat and rice in a mixing bowl. Add the grated nutmeg and season with salt and pepper. Mix well with your hands, then fill the hollowed-out zucchini with the mixture. Only fill up to about 1/4 inch from the ends to allow space for the rice to expand as it cooks.

Coarsely chop the tomatoes.

Peel and finely chop the garlic and put it with the olive oil in a shallow braising pan or a skillet deep enough to accommodate the zucchini. Place the skillet over medium-high heat. When the garlic begins to sizzle, add the tomatoes and season lightly with salt.

Once the tomatoes are bubbling add the stuffed zucchini and lower the heat to medium. Cook until very tender, 45-50 minutes. If there's still liquid in the pan when they are done, raise the heat and cook uncovered until the sauce reduces. Serve hot or at room temperature.

Italian Salsa...A Healthy Option For All Your Outdoor Events

2012-05-16T18:00:00.000-07:00

Do you find it hard to make good food choices at events like BBQ's or picnics? I know I do. The food options are so limited. Main dishes are not too bad…most events will have chicken or some sort of lean meat to eat. And if not there’s always the option to eat just ½ of a burger or skip the bun if you're watching your carbs. It’s really the sides and apps that are the hardest for me. Most are laden with mayonnaise and tons of salt; two things I'd just rather not indulge in that often.

So most of the time when I'm invited to such an event I'll offer to bring something. My go to dish for BBQ's is what I call Italian Salsa. It's perfect as a side dish to most grilled foods and great as an appetizer with some grilled pita bread. I know I can fill up on this salsa and not have to worry about eating unhealthy.

The next time you're invited to an outdoor event bring along a nice bowl of Italian Salsa and enjoy the party!

Italian Salsa
4 plum tomatoes, diced
3 large green olives, chopped
1 garlic clove, minced
1 Tbsp fresh basil, chopped
1 Tbsp balsamic vinegar
1 Tbsp olive oil
1/4 tsp salt
fresh ground pepper

Stir everything together in a bowl...let chill until ready to serve.

A Peek Inside....

2012-05-14T18:30:00.000-07:00

Ever wonder what the inside of a food lover's suitcase looks like when she comes back from her favorite food city?

Yes, that's cheese...pounds and pounds of it from Claudio's Cheese Shop in Philadelphia. There were some pastries too from Termini's but I couldn't keep the family away long enough to get a photo.

And let's not forget the Philly soft pretzels...

Trust me they are much better than the ones you get at the mall.

Philly Will Always Be Home

2012-05-09T06:15:00.000-07:00

By the time you read this post I will be on an airplane flying back home…That’s right I’m heading to Philadelphia for a nice long weekend. Yes, I know it’s been 10 years since I left but I will always consider Philly my home. I grew up there, still have lots of friends and family there and loads of good memories. I relate to the city in a way that I will never relate to any other . You can live anywhere but having that “connection” to a certain place is unique.


Philly as seen from the rooftop

What makes it special for me is the fact that I can go back anytime and always be welcomed with open arms. Within hours of landing I will be sitting around a kitchen table with some of my closest friends and it will be like I never left. It doesn't matter that we haven't seen or talked to each other in almost a year....We'll just pick up right where we left off. Knowing all of the right questions to ask and things to say.

There will be food...lots of food. Our favorite desserts from the local bakery and coffee; there's always coffee. We'll stay up until the wee hours of the night just chatting....about everything and nothing.

Us Circa 2000

Its not rocket science that brings us together rather just the comfortable feeling of being able to say what's on our minds; knowing we won't be judged. This will go on until one of us, usually me, starts to nod off at the table. But even still our conversations won't end there we'll meander to the door and linger on the porch just trying to stretch out the night and our time together for as long as we can.

We'll continue this the next night and the next and every night until its time to leave home again. Because to me Philly is still my home. I'll make my way back to Phoenix and I'll have tons of food stories to share...but my heart will always be in Philadelphia.

Artisana Nut Butter Power Balls

2012-05-01T04:00:00.000-07:00

Nut butters seem to be all the rage these days. With so many different flavors available how could you not love them. I'll admit I'm hooked. I eat some sort of raw nut butter just about every day. It's a great healthy option; either spread on crackers or mixed into smoothies.

As part of Virtual Potluck I was given the opportunity to try Artisana Nut Butters. What makes Artisana Butters stand out from the rest? Well they use 100% certified organic nuts hand crafted in small batches with no added ingredients. Their butters have a smooth almost velvety taste and are amazingly delicious.

I'll be honest I've been grinding my own nuts into butter for some time now but with Artisana's wide variety of flavors I no longer need to do that. They offer Walnut Butter, Pecan Butter, Cashew Butter, Macadamia/Cashew, Cacao Bliss, and Coconut Butter.

Now that nut butters have become mainstream I really wanted to find a unique way to use them in a recipe. I wanted to focus on turning them into an easy to reach for snack. Let's face it....we don't often have a jar of nut butter and something to spread it on just laying around. That's when I came up with making a sort of "power" ball. Incorporating the butters into a on the go snack.

Mixing the nut butter of your choice with other healthy ingredients like oatmeal, honey, and dried fruit and molding into bite sized balls you can have a great portable healthy snack option.

Want a chance to win some Artisana Nut Butter of your choice. Leave a comment on this post by midnight 5/6/2012 and you will be entered to win an 8oz jar of your favorite flavor. For extra chances to win be sure to visit the roundup of VP posts.

Nut Butter Power Balls

2 1/2 cups rolled oats
1/3 cup dried cranberries, or cherries chopped
pinch salt
1/2 cup raw nut butter of your choice
1 tsp vanilla
1/4 cup flax seeds (optional)
2 Tbsp honey

In a food processor, pulse 1/2 cup of the oats until powdery. Transfer to a dish. In the same processor bowl pulse the remaining oats until finely chopped. Mix in the rest of your ingredients until combined. Form dough into balls and roll in the ground oats to coat. Store in the refrigerator for at least one hour.

One Crazy Weekend

2012-04-26T16:30:00.000-07:00

Have you ever had a weekend that was so bad it took you nearly 4 days to talk about it? A weekend where everything that could possibly go wrong did? A weekend that you hope you never have to relive?

This past weekend was exactly that kind of weekend for me. I'm still not even sure where to begin telling this story. How about with my mother's unscheduled surgery (don't worry she's ok) on Thursday. Or the over-turned tanker on the only road leading out of town. Forcing us to spend nearly 5 hours sitting in a parking lot. How's that for together time.

Then there's the plumber that showed up for his 10am appointment on Friday and was still working on what was supposed to be a minor job Sunday night. Did I mention the missing house keys oh and the dent in the car from accidentally backing into a tree? Believe me when I tell you; this is just the tip of the iceberg.

To me the worse happened on Sunday night when we finally had time to cook a decent meal and realized we didn't have some of the key ingredients. I had made these yummy sausage and spinach filled ravioli's and the plan was to make a butter sage sauce for them. Pretty hard to do without sage. Talk about being frustrated.

At this point I was ready to throw in the towel....give up entirely and just go to bed. But the foodie in me kicked in and I was able to salvage at least one aspect of the weekend. I took stock of what we had on hand...which wasn't very much and put together a cool little sauce. I diced up our last tomato and sauteed it in some olive oil. I added some white wine we had in the fridge and some small pieces of mozzarella. (yes, we just happened to have mozzarella) I cooked this all down, added some grated Parmesan and made a nice gooey cheese sauce. Not exactly butter sage but yummy....and after the weekend I had yummy is all that really matters.

So Many Savory Spice Shop Spices; So Little Time....

2012-04-16T05:00:00.000-07:00

Do you get overwhelmed when you walk up the spice aisle of the grocery store? Do you know how to use things like extracts and salts in recipes?

Well the Virtual Potluck group has embarked on a journey and we'd like to take you along. We have partnered with the Savory Spice Shop and have cooked our way through every section of their store. Each of us focused on a different category...mine is extracts.

We hope that by the time you are done reading all 12 of our posts you will have a better understanding and appreciation of spices and how they can be used to change the ordinary to the extraordinary when cooking.

What is going to make this event even more fun for you is that each blogger is offering a cool Savory Spice Shop gift set from their specialty. That means 12 different gift sets, to 12 different winners. So be sure to visit the entire group. I guarantee you it will be worth it. Here's a look at what you can win...see below for details on how to enter.

So let's get started....I told you my focus is on extracts. Why extracts? Well I love to bake and extracts are a way to enhance the flavor of baked goods without changing structure. So technically you can start with one basic recipe and by just switching out the extracts have a different product each time.

The Savory Spice Shop has a great line of extracts all of which are gluten free and contain no added sugar. They use only the best essential oils and naturals flavors and guarantee their extracts to be bake and freeze proof. Which means there's never a loss of flavor.

When I started browsing through the extract section online I'll admit I was a bit overwhelmed...there is quite a large selection of flavors to choose from. So to make it easy on myself I decided to start with the finished product. I knew I wanted to do a cake sundae of sorts...and I knew that chocolate had to be involved.

This helped a lot...I decided to randomly choose 3 flavors that would work well with chocolate and go from there. My picks: cherry, almond and pistachio. The first thing I did when my extracts arrived was taste them. This might seem odd but I needed to know what to expect before I could start using them. I was not disappointed. Each one of them had a very distinct flavor not chemically like some extracts i've tasted in the paste.

I decided I was going to find a way to use all three in my recipe; and I did. That is how I came up with my spumoni sundae. It's layers of chocolate cherry cake and pistachio ice cream topped with almond whipped cream.

Spumoni Sundae

The Chocolate Cake

9 tablespoons unsweetened cocoa powder
1½ cups cake flour
½ teaspoon salt
1 teaspoon baking soda
¼ teaspoon baking powder
4 ounces (1 stick) unsalted butter, at room temperature
1½ cups granulated sugar
2 large eggs, at room temperature
½ cup water
½ cup whole milk
2 teaspoons cherry extract

Adjust the oven rack to the center of the oven and preheat the oven to 350 degrees.

Butter two 9″ x 2″ cake pans and line the bottoms with circles of parchment paper.

Sift together the cocoa powder, cake flour, salt, baking soda, and baking powder in a bowl.

In the bowl of a standing electric mixer, or by hand, beat together the butter and sugar about 5 minutes until smooth and creamy. Add the eggs one at a time until fully incorporated.

Mix together the water, cherry extract and milk. Stir half of the dry ingredients into the butter mixture, then add the milk mixture. Finally stir in the other half of the dry ingredients.

Divide the batter into the two prepared cake pans and bake for 25 minutes, or until a toothpick inserted into the center comes out clean.

Cool completely.

The Pistachio Ice Cream

2 cups heavy cream
1 cup whole milk
3/4 cup sugar
1 vanilla bean
1 teaspoon pistachio extract
2 drops of green food coloring (optional)

Pour 1 cup of the cream into a medium saucepan and add the sugar. Scrape the seeds from the vanilla pod into the saucepan and add the pod to the pot.

Warm over medium heat, stirring, until the sugar is dissolved. Remove from heat and add the remaining cream, the half-and-half, and the pistachio extract.

Add green food coloring if using.

Chill mixture thoroughly in the refrigerator, for at least eight hours or overnight.

When ready to churn, remove the vanilla pod (reserve the bean for another use), then make in your ice-cream maker according to the manufacturer’s instructions. Freeze on a flat sheet pan

The Almond Whipped Cream
1 cup (240 ml) heavy whipping cream
1/2 teaspoon almond extract
1 sugar

Place your mixing bowl and whisk in the freezer for about 15-30 minutes. Then place all the ingredients in the cold bowl and beat until stiff peaks form.

If not using immediately, cover and refrigerate.

The Assembly
Using a cookie cutter the size of your cup cut pieces of chocolate cake and pistachio ice cream. Save the excess for another use. Press cake and ice cream into glass. Gently pipe whipped cream on top. Garnish with crushed pistachios if desired.

*****Contest Details*****

There's several ways you can win:

1. Go to the Savory Spice Shop Facebook page, click the Virtual Potluck link, and choose an extract from the extract section that you would like to try...come back here and let me know what it is (mandatory)
2. Leave a comment on this post.
3. Like the Savory Spice Shop on Facebook come back here and tell me you did
4. Follow me on Facebook
5. Comment on one or more of the other VP bloggers and let me know
6. Follow @SavorySpiceShop on Twitter...let me know

Contest ends midnight EST on Saturday 4/21/2012

Good Luck!

Eat Well with Fresh & Easy

2012-04-12T05:30:00.000-07:00

As part of my 2012 Build A Better Me Project I have been making an effort to "Eat Well".... literally. Over the past few months I have been periodically testing various products from Fresh & Easy "EatWell" line. For those of you that don't know Fresh & Easy is a UK based food store located in Arizona, Nevada and California. Their primary goal is to provide high quality, nutritious food at reasonable prices.

In 2010 Fresh & Easy came out with their EatWell line, in response to customer feedback for more nutritionally balanced meals. In return each product contains 25% of the daily value for calories, fat, saturated fat and sodium based on a 2000 calorie diet. And like all Fresh & Easy products, they contain no artificial colors or flavoring, no high fructose corn syrup and no added trans fat.

No more excuses for not eating healthy, the EatWell line includes well over 60 grocery items and fresh meal options. There is something for everyone.

So what have I tried so far? And what are my thoughts?

EatWell Mango Strips....mango dried at the peak of freshness. They make a wonderful snack.
EatWell Organic Oaty-O's Cereal...a take on Cheerios. Kind of bland but great as breakfast bars.
EatWell Fresh Soups....name says it all. Loved every variety I tried.
EatWell Vegetable Medley...another great freeze dried snack.
EatWell White bread. Your standard bread.
EatWell Instant Oatmeal. Yum! even got my hubby eating this one.

I Wish I Knew How To Quit Him.....

2012-04-07T08:00:00.000-07:00

It’s not that I don’t want him anymore or that I don’t still find him totally irresistible…because I do. He dominates my thoughts with his yumminess and I find myself constantly dreaming of our next encounter. But I know our relationship is not healthy and I'm trying hard to make 2012 all about being healthy.

All of this sneaking around in the kitchen, stealing little tastes of him whenever I can; it cannot be good. I need to get serious about this: my one vice. So what do I do? How do I break myself from the hold he has on me?

Everything in moderation is what I always say. Let's face it I will never want to give him up completely and hopefully I never have too. So maybe instead of making my favorite Nutella Swirl Pound Cake or Nutella Blondies on Easter I will indulge in my honey with these cute miniature somewhat healthier Nutella Nests.


Photo courtesy of Leah Bieszczad

Coconut Nutella Nests
(recipe courtesy Leah Bieszczad)

14 ounces sweetened shredded coconut
14 ounces sweetened condensed milk
1 teaspoon pure vanilla extract
2 extra-large egg whites, at room temperature
1/4 teaspoon salt
Nutella

Preheat the oven to 325 degrees F.

Beat egg whites until frothy. Then mix in the condensed milk, salt and vanilla. Fold in coconut.

Drop the batter onto sheet pans lined with parchment paper in shape of nests. (Add more coconut if the dough is hard to shape)

Bake for 15-20 minutes, until golden brown.

Once cooled, put a dollop of Nutella in the middle of macaroon and add candied eggs

Chicken with Artichoke Hearts, Olives & Caper; Lodge Cast Iron CookbookGiveaway

2012-04-04T02:00:00.000-07:00

Regardless of all the changes that have been made to modernize cookware one product still stands the test of time....cast iron. And Lodge has been a leader in the cast iron cookware industry since 1896. Lodge is a family owned company and the only domestic maker of cast iron.

What's so great about cast iron cookware? For one thing they are a relatively inexpensive and high preforming kitchen tool that if cared for correctly lasts a lifetime. And you can cook just about anything in them. To prove that Lodge has put together a wonderful cookbook; The Lodge Cast Iron Cookbook. This book is a treasure trove of timeless yummy recipes. (be sure to scroll down to find out how you can win your very own copy)

One of the higher quality cookbooks I've seen in a long time, The Lodge Cast Iron Cookbook includes over 200 recipes from notable chefs. You'll also find stories throughout that have been passed along through generations. It's a cookbook I think everyone should have in their collection. Want to learn more about this cookbook head over to 30AEats for a Virtual Potluck round up of recipes.

One of my favorite recipes in this book is Bon Appetit contributing editor Dede Wilson's Chicken with Artichoke Hearts, Olives and Capers. Served over rice this is an easy to make hearty meal the entire family will love.

Chicken with Artichoke Hearts, Olives and Capers

2 boneless, skinless chicken thighs
Salt and freshly ground black pepper
1 tablespoon olive oil
1 garlic clove, minced
1/2 teaspoon fresh thyme leaves, minced
1/4 cup dry red wine
1/2 28-ounce can diced tomatoes
1 tablespoon balsamic vinegar
1/2 can artichoke hearts, quartered
1/4 cup green olives, cut in half
2 tablespoons drained capers
fresh flat-leaf parsley for serving

Season the chicken with salt and pepper to taste. Heat the oil in a 5-quart cast iron Dutch oven over medium-high heat. Brown chicken, 4 minutes total. Remove browned chicken pieces to a platter.

Add the garlic and thyme and cook 1 minute. Add the wine and bring to a boil, scraping the bottom of the pan to loosen browned bits and incorporate them into the liquid. Stir in the tomatoes and vinegar.

Return the chicken to the pan and add the artichokes, both kinds of olives, and the capers. Cover and simmer over medium-low heat until the chicken is done, about 30 minutes. Sprinkle with the parsley and serve.

*****Want a copy of the Lodge Cast Iron Cookbook to add to your collection? Here's what you have to do:****

Leave a comment on this post and let me know your thoughts on cast iron. For an additional entry comment on one of the other VP posts and come back here telling me you did.

Contest ends midnight EST 4/8/2012. Good Luck!

Backyard BBQ in March

2012-03-28T06:30:00.000-07:00

Summer is right around the corner and with that comes BBQ season. Unless of course you live in Phoenix like myself and pretty much BBQ all year long. This past weekend we had some friends visiting from back east where even though it's been on the warmer side lately barbequing just isn't happening yet. So we decided to give them a little taste of summer during their stay.

Hubby smoked a brisket on our Big Green Egg. I made a tomato salad with garden fresh tomatoes. We did corn on the cob with basil butter and an awesome potato salad with bacon. We lit the tiki torches out back and were able to enjoy all the yumminess of summer in mid March.

Tomato Salad
3 large tomatoes cut into slices
1 cucumber diced
1 red onion thinly sliced
1 tsp garlic powder
2 Tbsp chopped fresh basil
salt & pepper to taste
3 Tbsp olive oil
3 Tbsp red wine vinegar
3 small ice cubes

Mix all ingredients together in a large bowl...toss. Add ice cubes and let melt before eating.

Potato Salad with Bacon
4 slices bacon
5 Yukon gold potatoes, small diced
Dry rub (see below)
Dressing (see below)

Cook bacon in skillet over medium high heat until crispy, about 8-10 minutes. Remove from pan, drain on paper towels and crumble.

Add potatoes and dry rub mix to the skillet tossing to coat. Place coated potatoes on a baking sheet and place in a 425 degree oven. Cook for 45 minutes or until crispy.

Transfer potatoes to a bowl and toss with dressing...stir in bacon and serve warm.

Dry Rub
2 tsp salt
1 tsp pepper
1 tsp paprika
1 tsp garlic powder
1 tsp thyme
1 tsp fresh rosemary

Mix together all ingredients

Dressing
5 Tbsp mayonnaise
2 Tbsp Dijon mustard
2 tsp. Worcestershire sauce

Mix together all ingredients.

Seasons 52 Spring Menu Sampling & Recipe

2012-03-26T05:30:00.000-07:00

In an area of Phoenix that screams sophistication (the Biltmore) resides Seasons 52 a fresh grill and wine bar offering guests a unique dining experience that provides positive lifestyle benefits.

Seasons 52, strategically named for the fact that the menu is inspired by the seasons, 52 weeks a year, strives to feature only the freshest ingredients at the peak of ripeness. It's claim to fame though is that every delicious menu item is under 475 calories, a concept that is "right for the times"

As I mentioned the menu changes seasonal and last week a colleague and I were fortunate enough to have a preview of the new spring menu. Let me just say everything we tasted was very much enjoyed. With appetizers like the Artichoke & Goat Cheese Flatbread and Artichoke Stuffed Artichoke (see recipe below); it's easy to tell that the chefs are inspired by this seasons produce.

The menu favorite seemed to be the Lamb T-bone Chops served with truffle mashed potatoes and a red wine glaze. How do they get those mashed potatoes so creamy with no butter. Low fat sour cream is the secret.

Looking for fish...the Columbia River Steelhead Trout, accompanied by basmati rice and cherry tomatoes was a great option.

And don't forget the award winning Mini Indulgences, 9 classic desserts in individual serving cups allowing guest to have a nice taste of their favorites with out over doing it.

Seasons 52 spring menu is innovative and fresh and truly captures the flavors of springtime. You can enjoy some appetizers and a glass of their signature Strawberry Kir Royal on the patio or dinner in the contemporary dining area. Whatever you choose I imagine you won't be disappointed.

ARTICHOKE-STUFFED ARTICHOKE

Ingredients:

3 quarts water

1 tablespoon Kosher salt

2 each artichokes (med-large)

¼ cup yellow onion, peeled, ¼” diced

2 teaspoons fresh garlic, minced

1 teaspoon extra virgin olive oil

1/8 cup sun-dried tomato, chopped fine

6 ounce jar marinated artichokes,
drained and chopped (save 1/8 cup of juice)

2 tablespoons fresh parsley, chopped

2 tablespoons Italian breadcrumbs

2 tablespoons basil pesto

1½ teaspoon creamy Caesar dressing

½ teaspoon coarse ground mustard

½ teaspoon Old Bay seasoning

1/3 cup shredded Italian cheese blend

Extra virgin olive oil for brushing

Drizzle of balsamic glaze

Procedure:

· Preheat oven to 350°F.

· In large pot, add 3 quarts water and 1 tablespoon Kosher salt and bring to boil.

· Trim ½” off top of artichokes; trim ¼” off stem and trim spikes off the leaves. Add trimmed artichokes in the boiling water and cover for approximately 20-25 minutes until done. Remove from heat and place artichokes in refrigerator to cool.

· In sauté pan, heat 1 teaspoon olive on medium-high heat for 1 minute. Sauté onion and garlic for 2 minutes. Add sun-dried tomatoes and marinated artichoke. Stir to combine and remove from heat. Add all other ingredients and mix well. Place mixture on sheet tray and allow to cool.

· Remove artichokes from refrigerator and split in half. Scrape out choke and inner leaves with a tablespoon. Place artichokes cut side up on sheet tray and brush with olive oil. Fill each piece with ¼ of the artichoke stuffing mixture. Top each piece with 1 tablespoon shredded cheese and bake in 350°F oven for 20-30 minutes until heated through. Drizzle balsamic glaze over the artichokes.

· Serve as a side dish.

Bite Size Appetizer Option:

· Follow procedure above but do not trim spikes off of artichokes before cooking. Once artichokes are cooked, remove larger leaves and fill each one with some stuffing mix. Top with cheese and lay out on a sheet tray for heating in 350°F oven. Plate on serving platter and drizzle with balsamic glaze.

Note: leftover artichoke heart may be used for salads or garnish.

Serves: 4

Seasons 52
Biltmore Fashion Park
2502 E Camelback Rd
Phoenix, AZ 85016
(602) 840-5252

Healthy Hummus

2012-03-22T05:30:00.000-07:00

With all my talk lately about healthy eating I couldn't help but share this wonderful recipe for "healthy hummus" created by Pritikin Longevity Center and Spa's Executive Chef, Anthony Stewart.

Chef Anthony has won five gold medals in top culinary competitions for his masterful use of foodstuffs. When not in the kitchen he's in the classroom inspiring Pritikin guess to have fun with food.

This heart healthy recipe has no added fat and is under 45 calories per 2 Tbs serving. Add some fresh carrots or celery for dipping and you have yourself a great snack.

Healthy Hummus
(Courtesy of Chef Anthony Stewart)

1 can of garbanzo beans, rinsed and drained
2 Tbs fresh lemon juice
1 clove garlic, minced
1 tsp fresh parsley, chopped
1 tsp crushed red pepper
1/4 cup celery, chopped
1/2 tsp Dijon mustard

Place all ingredients in a food processor. Process until pureed. If mixture is too thick add 1 tablespoon water, pulsing to combine.

Serve with veggies or crackers.

Coombs Farms Maple Syrup Roasted Carrots & Asparagus

2012-03-19T05:30:00.000-07:00

I'm all about eating veggies. And if it takes putting a little maple syrup on them to get your family to love them....then I'm all about that too. Whatever works is how I look at it.

Organic good quality maple syrup is the key. Coombs Family Farms has been producing 100% pure organic maple syrup for seven generations. Naturally gluten free and made without any artificial flavors, preservatives or thickeners; their syrup is amber in color and ripe with flavor.

A few weeks back my Virtual Potluck group was asked to use Coombs Family Farms maple products in a recipe (be sure to check out all of those recipes here). When most people think maple syrup they automatically think breakfast...more specifically pancakes. Not me I actually eat my pancakes dry...I know I'm odd.

When I hear the word maple syrup my mind automatically thinks carrots. So I decided what's good for carrots is good for asparagus...right?

Maple Syrup Roasted Carrots & Asparagus
1 pound carrots, peeled, trimmed and cut into 3-inch pieces
1 pound asparagus, cut into 3-inch pieces
2 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt
1/2 cup organic maple syrup

Preheat oven to 400F.
Mix carrots and asparagus with olive oil, salt and maple syrup until thoroughly coated.
Bake for 30-45 minutes or until vegetables are caramelized and tender.
Serve.

Virtual Mad Men Dinner Party

2012-03-17T22:12:00.000-07:00

It's almost time for the Season 5 premiere of Mad Men which airs Sunday, 3/25. Are you a Mad Men fan? I sure am. And what better way to celebrate than with a dinner party; virtual of course. A great bunch of food bloggers (you can get the entire list here) are coming together on 3/18 to bring you some of Don Draper's favorite foods and drinks that have been included in the Unofficial Mad Men Cookbook, written by Judy Gelman and Peter Zheutlin.

There are over 70 recipes in the cookbook and we'll be featuring a bunch of them on our blogs. We'll also be tweeting about these yummy retro dishes on 3/25 at 8pm EST using the hashtag #PartyLikeAMadMan So be sure to join us.

The Unofficial Mad Men cookbook is more than just a cookbook it's packed with period detail; every recipe authentic to the time. It provides an inside look at Manhattan's most legendary restaurants and bars. And all recipes include commentary from the Mad Men episode they appeared on.

The book is divided into categories like any other cookbook. Including one for classic cocktail recipes. What better way to get into the Mad Men "spirit" So pour yourself a drink and getting ready for Season 5.

The Manhattan
(courtesy of the Oak Bar at the Plaza Hotel NY)

2 ounces rye whiskey
1/2 ounce sweet vermouth
2-3 dashes Angostura bitters
Maraschino cherry for garnish

Pour whiskey, vermouth and bitters into a mixing glass with ice cubes and stir well.
Strain into a chilled cocktail glass. Garnish with the cherry.

Old Fashioned
(courtesy of The Grand Central Oyster Bar, NY)

1 orange slice
1 maraschino cherry
1 teaspoon sugar
few drops of Angostura bitters
a splash of soda water to muddle
2 1/2 ounces rye or bourbon

In a mixing glass, muddle orange slice, cherry, sugar, bitters and a little soda water. Make sure to break up cherry and orange until flavors are released
Add rye or bourbon and serve over rocks, if desired

Rusty Nail
(courtesy of the Dubin Bar and Tap Room, NY)

1 1/2 ounces whiskey
1/2 ounce Drambuie

Pour whiskey and Drambuie into a mixing glass and stir. Pour into a rocks glass over ice.

Zuppa di Verdure all'Agliata...AKA Vegetable Soup

2012-03-14T05:00:00.000-07:00

I've said it before and I'll say it again....I Love Soup! I eat it just about every day for lunch. For me it's an easy way to sneak some healthy veggies into my diet and fills me up fast.

Some days I'll have a hearty meat & veggie soup and other days it will be an all veggie puree. I usually make large batches of several types so that I have variety throughout the week.

Zuppa di Verdure all'Agliata has recently become one of my favorites. Adapted from a Lidia Bastianich recipe the amounts and kinds of vegetables in this yummy soup can easily be adjusted to match your tastes. Any way you look at it this is a healthy all around good for you soup.

Zuppa di Verdure all'Agliata...AKA Vegetable Soup
(adapted from Lidia Bastianich)

1⁄3 cup packed basil leaves
1⁄4 cup extra-virgin olive oil,
plus more for drizzling
1/4 cup minced fresh flat-leaf parsley
4 cloves garlic
1⁄2 medium onion, cut into chunks
8 oz. red new potatoes, cut into 1⁄2" cubes
3 stalks celery, minced
2 cups carrots, minced
2 cups plum tomatoes, cored and minced
Kosher salt, to taste
5 oz. spinach, trimmed and rinsed
(about 2 loosely packed cups)
1 cup fresh or frozen green peas
Freshly ground black pepper, to taste
Freshly grated Grana Padano or Parmesan,
for serving

1. Place half the basil, 2 tbsp. oil, parsley, garlic, and onions in the bowl of a food processor and process until slightly chunky. Heat remaining oil in an 8-qt. pot over medium-high heat and add herb–garlic mixture. Cook, stirring often, until no liquid remains, about 5 minutes. Add potatoes, celery, carrots, and tomatoes. Cook, stirring often, until vegetables are golden brown, about 6 minutes. Add salt and 4 cups water and bring to a boil. Reduce heat to medium-low; cover and cook, stirring occasionally, until vegetables are tender, about 20 minutes.

2. Stir in spinach,and peas and cook until greens are wilted and just tender, about 10 minutes; season with salt and pepper and stir in remaining basil. To serve, ladle soup into bowls, sprinkle with Grana Padano, and drizzle with oil.

Shanks & Veggies... One Last Hooray Before Summer Sets In

2012-03-08T05:30:00.000-07:00

It's only early March but temperatures have already reached into the 80's here in Phoenix. Which means there are not many days left to really enjoy hearty stew like meals like Roasted Pork Shanks and Vegetables. Let's face it once the summertime rolls around and temperatures go into the triple digits I'm going to be making a lot more lighter...quicker meals. Won't be turning on my oven much that's for sure.

So before it gets to be too late in the season wherever you live I would recommend giving this recipe a try. You can easily substitute veal shanks and add more vegetables depending on your taste. Have fun with it.

Roast Pork Shanks & Vegetables

4 pork shanks
flour for dredging
olive oil
3/4 cup white wine
3 cups carrots,cut in large dice
2 cups celery,cut in small dice
1 cup onion,cut in small dice
3 cups potatoes, cut in large dice
3 zucchini, chopped in large dice
2 cups stock

Rinse shanks under cold water and pat dry with paper towels. Season with salt and pepper and dredge in flour. Heat 4 tablespoons of oil in a large, heavy bottomed pan. Add the shanks and cook over high heat until they are golden brown. Transfer shanks and juice to a roasting pan. Place in preheated 400 degree oven for about 20 minutes. Add the wine and cook for another 40 minutes.

Meanwhile, heat 2 tablespoons olive oil another pan and saute the vegetables over medium high heat for about 7 minutes. When the shanks have been in the oven for an hour add your vegetables and their cooking juice and cook 1 hour more, periodically basting with stock.

Serve hot with shanks surrounded by vegetables.

Buffalo & Beans

2012-03-05T02:00:00.000-07:00

I remember eating pork & beans as a kid. It was one of the few things my dad cooked for us. He was famous (at least in our house) for this yummy dish. His secret ingredient…maple syrup. I’ve come a long way since those pork & bean days. But for some reason I’ve been thinking of them a lot lately or maybe just thinking of my dad. So much so that when the Buffalo Guys sent the Virtual Potluck group various buffalo sausages to review I knew immediately I would try my own version of pork & beans…aka…buffalo & beans.

The Buffalo Guys, Peter & Ken, started their business in 2000 with the idea of providing the people with a responsibly raised superior tasting meat. Today they sell their range raised buffalo to hundreds of stores nationwide. Their sausages do not include any fillers, MSG or nitrates and they never use growth hormones. In general buffalo meat is lower in calories, fat and cholesterol in comparison to beef, chicken or pork.

Interested in trying some yummy products from the Buffalo Guys? Through the end of March receive 15% off your sausage order when you use the code VIRTUALPOTLUCK.

Be sure to check out all of the other recipes from the VP crew over at Diabetic Foodie.

Buffalo & Beans
1 lb buffalo bratwurst, cut crosswise into slices
1 can of Great Northern Beans
1 medium onion, cut into large dice
1 celery stalk, cut into large pieces
2 carrots, cut into large dice
1 tsp fresh thyme, chopped
2 bay leaves
1/4 cup tomato paste
3 garlic cloves, sliced thin
3 cups stock
1 lb cubed pork steak

Add all ingredients to a large dutch oven over medium heat. Cover and let cook about 3 hours, stirring periodically. Remove bay leaf before serving.

Stop Trying To Get Skinny & Start Getting Healthy

2012-02-27T06:00:00.000-07:00

I've been obsessed with my weight most of my life. I tried diet after diet with little to no success. I was eating low-fat prepackaged foods that tasted horrible. I was always hungry and always craving things I wouldn't "allow" myself to eat.

Finally I said enough is enough...and that's when things started to change. I stopped worrying about how much I weighed and what I could and couldn't eat. I felt free for the first time in my life. I learned to eat when I was hungry and more importantly to stop when I was full. I stopped eating processed foods and I stopped thinking of food as fattening. Don't think for a second that all I eat is fruits and veggies...I eat everything you see me post about...just in moderation.

I've also started working with a trainer which has helped me focus my workouts and get more out of my routine. Every little bit helps. Below is an article, written by fitness trainer Tyler Webb, about how focusing on your body composition vs. your weight is more beneficial for attaining your ideal body.

"Tyler Webb graduated from Nebraska Wesleyan University where he got a degree in Health and Fitness studies. He's currently the General Manager/Exercise Physiologist at Life Start Fitness in Phoenix Arizona. Tyler's philosophy on fitness is: "it's not about working out harder; but rather working out smarter" You can follow Tyler on Twitter or Facebook for more fitness tips"

Your Ideal Body is Measured by Composition Not Weight

There’s a common misconception that needs to end now. We have become slaves to our scales, while we should be slaves to our body’s composition. Day in and day out millions of Americans wake to find themselves mindlessly heading to their scale, only to see a disappointing arbitrary number waiting for them. After the initial let down and discouragement, each and everyone one of us signs a new pact with ourselves that we are going to stop this onslaught of our bodies and do something to fix it TODAY! As you can tell from the obesity numbers (12 states with over 30% of their population being obese) we are failing miserably by utilizing scales and weight alone. It’s time for a change in how we perceive and monitor our bodies.

Body composition, simply put, is the breakdown of our weight into two categories, lean tissue and fat tissue. Body composition is read as a percentage and is most commonly referred to as our body fat percentage. These numbers are vitally important in our quest to good health, well-being and looks. They are much more important than that number on the scale. As we look around we see countless different body types, sizes and shapes. Yet, traditionally we are all held to the same standard of X amount of weight equals healthy and X amount of weight equals obese etc. This type of categorization is unbearably wrong and needs to be stopped.

If I were to walk down the street I could find three individuals that all weigh 200 lbs. yet only one would be healthy, one fat and one obese. How is this possible you ask? The first individual would be 200 lbs. of solid muscle and very little fat. The second individual would be a habitual fitness individual. In and out of fitness centers daily with little or no change to their body in years. They are slaves to the scale and always hover around the 200 lb mark but a body composition test would reveal that while they are “fit” they also have a higher percentage of body fat therefore raising their risk factors for an array of cardiovascular diseases at the same time not giving them the body they want. The third individual is a small heavy set individual. On first glance you might not think they are “obese” because of their stature, but after a body composition we come to realize they have a very high percentage of body fat. Risk factors for disease jump and results never come. These three individuals prove that according to the scale they should all be the same person, but after further more accurate analysis we see the common misconceptions that arise.

How do you fix these misconceptions and start seeing results? For you to finally see results it is important to have a working knowledge of the norms for body composition and to seek a professional to help you understand your personal numbers. A professional would be able to determine weaknesses and strengths of your exercise routine and nutrition patterns. They could then prescribe an exercise plan to help guide you in the path to finally achieving your desired body. Stop mindlessly wandering through your fitness regimen and start seeking professional advice. Our bodies are highly adaptable and ready for the change once we swallow our pride and realize that we might need a little help or jump start from someone else.

Veal Osso Bucco with Gnocchi

2012-02-24T11:30:00.000-07:00

Pound for pound veal contains less calories and ½ the fat of beef; it’s lean, tender and just plain delicious in my opinion. So when Mountain States Rosen contacted me to review some of their veal products of course I said yes. Mountain States Rosen has been producing veal that is free from hormones and artificial tenderizers for over 45 years and prides themselves in having top quality meat.

One of the cuts of veal I received was the shank....and what better thing to make than osso bucco. osso buco is Italian for "bone with a hole" (osso bone, buco hole), a reference to the marrow hole at the center of the cross-cut veal shank.

Often paired with risotto; osso bucco makes a nice slow cooked one-dish meal. It also works well with gnocchi as in the recipe below.

Veal Osso Bucco with Gnocchi
serves 2

2 veal shanks
flour for dredging
olive oil
1/2 red onion, diced
2 celery stalks, peeled & thinly sliced
2 garlic cloves, crushed
4 anchovies, rinsed
1 cup red wine
1/2 cup chicken stock
1/2 lb gnocchi

Preheat oven to 275. Dredge the shanks with flour, shaking off any excess. Choose a large oven safe pot with a lid and set over moderately high heat. When hot add some olive oil to coat the bottom of the pan. Add the shanks and brown on both sides. Remove from the pot and season with salt and pepper. Set aside.

Add more olive oil to the pan. Add your celery and onion and cook over medium heat until soft, about 10 minutes. Add the garlic and anchovies and stir 1 minute. Add the red wine and bring to a boil, scraping up any browned bits from the bottom. Finally stir in your stock.

Return the veal to the pot and bring to a gentle simmer. Cover with parchment paper then the pot lid. Bake in the over for about 3 hours, or until the meat is fall off the bone tender. Periodically check to make sure the liquid is simmering gently.

Serve with gnocchi and top with gremolata. (recipe below)

Gremolata

handful of parsley
1 garlic clove, peeled
zest of 2 lemons

Chop all of the ingredients and combine in a small bowl.

Fun with SoCal Avocados

2012-02-20T05:30:00.000-07:00

Growing up in South Philadelphia we never ate avocados. I don't even remember eating guacamole until I was away at college. I'm not sure if it was a cultural thing or a neighborhood thing. But looking back and talking with old friends it was something none of us ever ate.

I'm sure this skewed my opinion of these uber healthy pear shaped fruits (yes, they are fruits not veggies) because until recently I saw them as basically just fillers for sandwiches and such; nothing special. This all changed in late January when my Virtual Potluck group teamed up with SoCal Avocados and we were all shipped a box of 20 hand picked avocados to create recipes with.

SoCal is a small family owned avocado ranch in Southern California. They grow several varieties of avocados (who knew there was more than one kind) including the well known Hass. My box of avocados included 4 varieties and a description card to help distinguish each by shape, texture and taste. You can read more about the different types on thier web page....and I suggest you do because it's really quite interesting. SoCal also offers a avocado of the month program be sure to check it out. Want to WIN some SoCal avocados.....keep reading for details.

This was probably one of the most enjoyable and enlightening food projects I've worked on. I was determined to experiment and bring avocados into the forefront of my diet. And why not the health benefits are amazing. They have no cholesterol, they provide over 13 grams of fiber, are low in carbs and can help you lose weight when you choose them over other sources of fat.

So what did I make with all these avocados? I started with a Caesar dressing...experimenting on substituting avocado for the egg in my favorite recipe. It worked well...maybe even better than the original. I moved on to ice cream. I've heard people talk about avocado ice cream in the past and thought why not. I pureed the avocado, mixed it with cream, sugar and some rum until I got the taste and consistency I desired. Topped with crushed pistachios the finished product was good...different for sure. (see recipe below)

My favorite dish by far though was the Avocado Fennel & Beet Salad. Thin slices of fresh fennel, avocado and red beets layered over a bed of peppery arugula and drizzled with olive oil and a pinch of lemon juice. This was heaven in a plate.

Avocado Fennel & Beet Salad
1 SoCal avocado; peeled and sliced
1 package Melissa's Peeled Baby Red Beets; sliced
1 fennel bulb; thinly sliced
1 bunch arugula
lemon juice
olive oil
salt & pepper

Place arugula on a serving platter mix with shaved fennel. Top with alternating layers of avocado and beets. Drizzle with olive oil and fresh squeezed lemon juice. Season with salt and pepper to taste.

Avocado Rum Ice Cream
3 SoCal avocados
4 tablespoon rum
1 1/2 cups whole milk
1/2 cup sugar
1 cup heavy cream
crushed pistachios

Peel and pit the avocados. Add the avocados, milk, and sugar to a blender and puree. Transfer the mixture to a medium mixing bowl, add the heavy cream and rum; whisk to combine. Place the mixture into the refrigerator and chill about 4 hours.

Process the mixture in an ice cream maker according to manufacturer's directions. For soft ice cream, serve immediately. If desired, place in freezer for 3 to 4 hours for firmer texture. Top with crushed pistachios.

CONTEST
SoCal has agreed to send one lucky reader a box of avocados to try. All you have to do is visit their site and choose the avocado you would most like to try. Come back here and let us know and you'll be entered.

Want a few extra entrees.... Follow me on Facebook or Twitter and let me know here. Already a follower...thanks! How about following one of the other VP bloggers or SoCal

Contest ends 2/26/2012 at midnight EST.

Kashi Honey Sunshine Cereal Bars

2012-02-15T06:24:00.000-07:00

With my crazy schedule sitting down to eat breakfast is not always an option. Between my morning workouts and my hour long commute into the office I often don’t think about breakfast until around 10:00am. At that point enjoying a bowl of cereal and skim milk at my desk is not plausible. So when Kashi agreed to work with the Virtual Potluck group and sent us samples of 3 different breakfast cereals (Cinnamon Harvest, Berry Blossoms and Honey Sunshine) I couldn’t help but think to myself…what should I do?

If you’re not familiar with the Kashi brand they’ve been around for 25 years and produce great tasting products that are also nutritious, minimally processed and free of highly refined sugars, and artificial additives. Of the three we were given my favorite was the Cinnamon Harvest, with only 3 ingredients it definitely fits into my Build a Better Me campaign; to eat less processed foods.

Trying to come up with a way to fit cereal into my morning routine I was inspired by a post I saw on Cinnamon Girl’s blog for Breakfast Bars. Using the Kashi Honey Sunshine Cereal as the base I experimented with different add-ins until I found the perfect combination.

Kashi Honey Sunshine Cereal Bars

Ingredients
butter, for greasing the pan
flour, for dusting pan
2 cups Kashi Honey Sunshine Cereal, coarsely chopped
3/4 cup sliced almonds
2/3 cup dried pears, coarsely chopped
1 teaspoon coconut extract
2/3 cup semi-sweet chocolate chips
2 tablespoons whole wheat flour
1/3 cup honey
2 large egg whites, room temperature
1/2 teaspoon salt
1/2 teaspoon vanilla extract

Instructions
Heat oven to 300°F. Line an 8x8 baking pan with parchment, grease and flour.
In a large bowl mix cereal, almonds, dried fruit, chocolate chips and flour.
In a separate bowl whisk together honey, egg whites, salt,coconut and vanilla. Pour over cereal mixture and combine well.
Add to the baking pan and pat down evenly and well using your hands.
Bake about 45 minutes until bars are dry on top and light golden around the edges. Cool completely, lift out of pan and slice with a serrated knife into bars or squares.

Paglia e Fieno....Is More Than Just The Pasta

2012-02-13T05:38:00.000-07:00

Paglia e Fieno means hay and straw in Italian and refers to the combination of egg and spinach pasta dough used in the recipe. Almost any sauce would be delicious with this pasta combination but I really enjoyed what Domenica Marchetti made in her book Glorious Pasta (I love this book). It's a smooth sauce that mixes porcini mushrooms, sausage, peas and heavy cream.

Since you probably don't have fresh spinach and egg pasta on hand at all times...don't feel like you can't make this sauce . Any pasta will work...fresh of course is always preferred.

Paglia e Fieno
(recipe courtesy of Domenica Marchetti)

1 cup dried porcini mushrooms 3/4 cup boiling water
3 tbsp extra-virgin olive oil
1 lb chicken sausages (I used pork)
1/4 cup dry white wine
1 lb mixed fresh mushrooms such as cremini, shiitake, and baby bella, stems removed and caps cut into quarters
1/2 tsp kosher or fine sea salt
Freshly ground black pepper
2 tbsp minced fresh flat-leaf parsley
2 tbsp unsalted butter
11/2 cups heavy cream
2 cups fresh peas or thawed frozen peas
1 lb pasta
Freshly grated Parmigiano-Reggiano cheese for serving

Put the porcini in a small heatproof bowl and pour the boiling water over them. Let stand for 20 to 30 minutes, or until softened. Drain the porcini in a fine-mesh sieve lined with damp paper towels/absorbent paper or cheesecloth/muslin, reserving the liquid. Chop the mushrooms coarsely and set the mushrooms and liquid aside separately.

Warm 1 tbsp of the oil in a large frying pan placed over medium heat. Remove the sausages from their casings and pick them apart over the frying pan, allowing the chunks of sausage to drop directly into the pan. Sauté, using a wooden spoon or silicone spatula to break up the large pieces of sausage, for 15 to 20 minutes, or until no trace of pink remains and the meat is cook through and just beginning to brown. Raise the heat to medium-high and pour in the wine. Cook for about 1 minute, or until most of the liquid is evaporated. Remove from the heat and transfer the sausage to a bowl.

Wipe the frying pan clean with paper towels/absorbent paper. Put the remaining 2 tbsp oil in the frying pan and place over medium heat. Stir in the reserved porcini and the fresh mushrooms and cook, stirring frequently, for 10 minutes, or until the liquid that the mushrooms release has evaporated and they are tender. Sprinkle in the salt, a generous grind of pepper, and the parsley and mix well.

Add the butter to the frying pan, and when it has melted, return the sausages to the frying pan, stirring to combine them with the butter and mushrooms. Raise the heat to medium-high and pour in the reserved porcini liquid. Cook for 3 minutes, or until the liquid is nearly evaporated. Reduce the heat to medium and pour in the cream. Bring the sauce to a simmer, reduce the heat to medium-low, and cook until the sauce is nicely thickened. Stir in the peas and cook for just a couple of minutes, or until heated through but still bright green. Turn off the heat and cover to keep warm while you cook the pasta.

Bring a very large pot or a stockpot of water to a rolling boil and salt generously. When the sauce is ready, add the pasta to the boiling water, stir to separate the noodles, and cover the pot. . Drain the pasta in a colander set in the sink, reserving about 1 cup of the cooking water. If the frying pan is large enough, transfer the pasta to the frying pan and gently toss the pasta and sauce to combine thoroughly, adding a splash or two of the cooking water if necessary to loosen the sauce. Otherwise, return the pasta to the pot and spoon about two-thirds of the sauce over it. Gently toss the pasta and sauce to coat the noodles evenly, adding a splash or two of the cooking water if necessary to loosen the sauce. Transfer the dressed pasta to a warmed serving bowl and spoon the remaining sauce over it. Sprinkle with the Parmigiano and serve immediately.

Virtual Potluck Goes Paleo

2012-02-08T09:30:00.000-07:00

Actually we’re reviewing and giving away (that’s right a give away) Paleo People Granola; a wheat free, gluten free, awesomely delicious snack food.

Paleo People granola comes in 4 flavors: Apple crisp, Cacao Nut, Banana Nut, and Cappuccino Crunch. Each one is loaded with clusters of nuts, seeds and fruits. They make a perfect on the go/eat anywhere snack food.

All of the VP bloggers below will be giving away a variety pack of granola that includes a 5oz package of each flavor. So be sure to stop by all of their blogs for additional chances to win.

Donna from Cookistry

Heather from Farmgirl Gourmet

Shelby from Diabetic Foodie

Susan from 30AEats

Matt from Thyme in Our Kitchen

Vanessa from Groovy Foody
Tara from Tara The Foodie
Milisa from Miss in the Kitchen

***Contest runs through midnight EST 2/12/2012.
All you have to do to enter is leave a comment on this post and tell me why you'd like to try Paleo Granola. Of course if you want to friend me on facebook or follow me on twitter that's always welcome...but not required to win. *****