Monthly Archives: October 2016

Baked Eggs in Mini Bell Pepper Cups

baked-eggs-pepper-cupsI had bell peppers on my list.  Not these sweet little things, but the grown up kind. When I laid eyes on these, somehow the big guys lost their appeal.   I’m a sucker for cute little things.

As soon as I got them home, I started thinking about what I could do with them.  The obvious was mini stuffed peppers or filling them with dip and sticking a few veggies in them.   Then I went a completely different direction…  I love the idea of these for a brunch.   With the holidays right around the corner, these would be a perfect bite for Christmas morning or the day after Thanksgiving when any major cooking is off the table.  The evening before, slice the lids from your peppers and wrap them up for the refrigerator overnight.  In the morning, crack an egg into each pepper and slide into the oven.  How’s that for easy and minimal cleanup?!

These are also perfectly portable, just toss a couple in a container and off to work or school you go! I’d much rather eat this than a dry granola bar.  Looking for a light meatless supper?  It’s got you covered there too!  They are also a good size for little hands, no silverware necessary.  

baked eggs - Pook's PantryBack to brunch: I love the idea of a platter filled with a dozen of these, with different spices or seasonings, on a bountiful table for everyone to help themselves.  (READ: I’m not waiting on you!)

Small servings work especially well for someone like me who is perfectly content to make a meal of several appetizers.  I like to taste a few different things instead of having one entree!  This allows me to have one baked egg and also a few other treats, which is really my goal in life…  to try everything I can get my hands on.baked-eggs-in-mini-bell-pepper-cups
Be creative!  Try different combinations, different herbs, etc.  Scallions, tarragon, chives and dill are great herbs for eggs.  Curry powder, hot sauce,  HP sauce (from UK) and of course hollandaise, if you’re feeling fancy, are delicious on eggs.  Another option is putting a little cheese or bacon in the bottom of the cup, or whisking it all together and making an omelet baked in the pepper cup.  Whatever your favorite egg combination, make it delicious!Baked Eggs - Pooks Pantry

Baked Eggs in Mini Bell Pepper Cups
Yields 4
Individual Baked Eggs in Mini Bell Pepper Cups
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Prep Time
5 min
Cook Time
18 min
Total Time
23 min
Prep Time
5 min
Cook Time
18 min
Total Time
23 min
Ingredients
  1. 4 Mini Bell Peppers
  2. 4 Medium Eggs
  3. seasonings of your choice
Instructions
  1. Preheat oven to 400°F. Slice top off pepper and set aside. Remove seeds and membrane from pepper. Crack 1 medium egg each into mini bell pepper.
  2. Set on a baking sheet or in a glass baking dish and bake for 16 - 18 minutes, until whites are set, but yolks are still a bit runny.
  3. Season with salt and pepper, curry powder, herbs, hot sauce, etc. Whatever tickles your fancy!
Notes
  1. Small or medium eggs work best in mini bell pepper cups. Large eggs will overflow!
Pook's Pantry http://www.pookspantry.com/
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Roasted Idaho® Fingerling Potatoes with Shishito Peppers and Asian Spices

togarashi-spiced-fingerlings-ppThis post is sponsored by Idaho® Potatoes, all opinions are mine!
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Last month, I was invited to join Idaho® Potatoes on their Harvest Tour 2016.   What a privilege! I had never been to Idaho before and to be honest, I wasn’t exactly sure what to expect.  I had arrived a few days before the rest of the bloggers to stay the weekend in Boise with L and her husband D.  The 48 hours spent in Boise felt like twice as long because L had planned so many incredible things for us.  We had the most incredible time in Boise and I seriously can’t wait to go back.  If you’ve never been, GO.  I know most people would think “Really?!”  “Boise?!”  Yes.  Boise.  The food was on par, we rode bikes everywhere we went and had some fantastic wines.  I may have to do a follow up post on Boise, because I loved it so much.  I’m sure that it had much to do with L, her outstanding itinerary and her wonderful husband who is such a love.
Onto the HARVEST TOUR!!!!

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Swamp Monster Slow Cooker Jackfruit Gumbo

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jackfrui-swamp-gumbo

Halloween is fast approaching and if you are a fan of this fun holiday, you’re in for a treat (not a trick).    My friend Kathy has written a new cookbook full of fun, vegan Halloween food.   Her blog Healthy Slow Cooking is full of healthy options and is my “go to” source for vegan recipes. Whether you follow a vegan diet or not, there is something that everyone can enjoy.

I wanted to share this recipe with you because jackfruit is probably a fairly unfamiliar ingredient to most people.   I find it at my local Asian market.  Sometimes they sell the whole fruit, but more often it’s cut into pieces.  

jackfruit
A whole fruit can weigh as much as a small child, so getting a piece at the market is a much better option!  The best option when you don’t need 40 pounds of jackfruit: canned for convenience.

I love Kathy’s unique spin on this classic recipe.  If you are trying to eat less animal protein or you are curious about a vegan diet or you just want to try something new,  I would wholeheartedly recommend this and any other recipe by Kathy.   

Swamp Monster Slow Cooker Jackfruit Gumbo
Serves 4
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For the main gumbo
  1. 4 cups water
  2. 4 cups sliced okra (fresh or frozen)
  3. 3 cups diced tomatoes or 2 (14.5 ounce) cans
  4. 1 cup minced bell pepper (any color)
  5. 3 cloves garlic, minced
  6. 1 can (20 ounce) young green jackfruit in brine, rinsed with seeds removed *
  7. 2 large vegan sausages (Italian, Chik’n Apple, or Andouille), cut into quarters lengthwise and sliced
  8. 2 bouillon cubes (vegetable or vegan chicken flavor)
  9. 2 tablespoons Cajun seasoning blend (see recipe at bottom)
  10. 3 bay leaves
For finishing
  1. 1 cup chopped spinach, kale or other mild green
  2. just enough water to puree, about 1/4 cup
  3. salt and pepper, to taste
  4. more Cajun seasoning blend, to taste – optional
For serving
  1. steamed rice (white, brown or forbidden)
  2. hot sauce
Make Your Own Cajun Seasoning Blend
  1. If you’re looking for a salt-free version or just can’t find it in your area, this little recipe will keep you in spicy goodness for awhile. The best part is you can make it as spicy or mild as you like!
  2. 2 teaspoons paprika
  3. 2 teaspoon thyme
  4. 2 teaspoons oregano or marjoram
  5. 1 teaspoon garlic powder
  6. 1/2 teaspoon onion powder
  7. 1/2 to 1 teaspoon cayenne pepper
  8. 1/4 teaspoon black pepper
  9. 1/4 teaspoon allspice
  10. 1/8 teaspoon cloves
  11. Combine all the ingredients well and store in a lidded container. You can also use a spice grinder to make it look more like store-bought.
Instructions
  1. In the morning: Add all the main gumbo ingredients to your 4 quart slow cooker. Cook on low 7 to 9 hours.
  2. 15 minutes before serving: Add the greens to a blender with a little water and purée until smooth. Then add salt, pepper and more Cajun seasoning if needed.
  3. Remove bay leaves and serve gumbo topped with the green “swamp” purée and a scoop of rice.
  4. * shred the jackfruit with your hands – it will happen easily as you remove the large seeds.
Notes
  1. This chunky stew is full of okra, tomatoes, vegan sausage and stringy jackfruit. One of my testers, Robin Fetter of The Real Vegan Housewife, says the soup had “an awesome foamy green effect on top” when she served it immediately, but that the green became less bright after twenty minutes. She highly recommends puréeing the greens into the soup.
Pook's Pantry http://www.pookspantry.com/

Below is a link to the Kindle edition of Kathy’s book!

11 of My Very Best Fall Recipes

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Crisp fall air and leaves turning shades of red and burnished orange, the crackle of them under your feet as you walk down the street with hands snuggled deep inside your pockets.    Autumn is by far my favorite season.  The temperatures begin to cool down at night, calling for an extra blanket or a down comforter.    This is something I miss now that I live south of the Mason Dixon line.  It’s only been 3 and a half years, but I doubt I’ll ever really get used to the lack of (distinguishable) seasons.

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