Category Archives: Vegetarian

Stove-Top Island Spice Popcorn with Coconut Oil and Turmeric

Pook's Pantry - Island Spice Popcorn

Popcorn.  It’s a movie theater staple and it is practically mandatory snacking for movie nights at home.  Heck, it’s even dinner sometimes.  While I’m not knocking butter and salt, I like to dress mine up a bit more.  I open the spice cabinet and put together concoctions that would make Harry Potter’s head spin. Popcorn doesn’t have to be Plain Jane,  it can be “Revved Up Rita” and this popcorn definitely turns it up a notch. 

We are old school in this house.  Popcorn is made on the stove.  We get out the big pot, pour the kernels in with a little oil and “shake, shake, shake” while we peer through the glass lid waiting for the magic to happen.  Freshly popped corn tastes so much better than the microwave kind.  It’s really not a hassle and it takes about 5 minutes longer than the bag.  You can use this seasoning on any popcorn, whatever your preferred popping method.  

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Loquat Cardamom Jam

Loquat Cardamom Jam | Pook's Pantry
Loquat jam is sweet and tart, slightly floral and absolutely delicious.   Loquats are more commonly referred to as “Japanese plum” and they are high in pectin, which makes them ideal for jams.   

Three months after I moved to Florida, I went to visit my aunt and uncle who live here part of the year.  My Aunt Ramona made loquat jam and asked if I would like to try it.  Of course I replied with a resounding “YES”, as I am never one to refuse food.

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Instant Pot Tomatillo-Poblano White Beans

Tomatillo Poblano White Beans

Beans are the perfect introduction to the Instant Pot.  If you are new to the Instant Pot craze, or even if you’ve had yours for a while now, these beans will make their way into your regular rotation.  Tomatillo Poblano White Beans are my new favorite thing.  I made them a few weeks ago when there was some football game.  Everyone was making *quite* the fuss over it. Well, I had promised nachos for this sporting event and I delivered BIG thanks to these beans.  I warmed some tortilla chips in the oven, sprinkled a few things on them and then heaped these beans on top.  It was so dang good!!!

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Healthy Homemade Banana Pumpkin Dog Treats

Pumpkin Banana Dog Treats - Pook's Pantry
My dog is spoiled, but I’m guessing yours is too.  Healthy, homemade banana pumpkin dog treats are quick and easy to make, plus they only have four ingredients!  For less than $5, you can make approximately 100 treats, which is a much better deal than store bought.

Our pets are like family.   We do everything we can for them, right?  Which is why I make treats for her instead of buying them when I have the time.   Sugar has always had a very sensitive stomach and sometimes store bought foods/treats have given her tummy issues.   For example, when she was a puppy I went through NINE different dog foods before I found one that didn’t make her sick.  Eventually, the vet suggested that I cook vegetables for her and mix them with her dog food.  Sugar has been on this diet for a few years now with no issues, so I’m quite happy.  She eats what we eat most of the time, so it’s not really any extra work.  Chicken, broccoli, cucumbers, sweet potatoes, apples, bananas, etc.  She eats better than some of my friends!

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Winter Market Buddha Bowl - Pook's Pantry

Winter Market Buddha Bowls with Potato, Quinoa and Beets

Winter Market Bowl Idaho Potato - Pook's Pantry
This post is sponsored by Idaho®Potatoes. All opinions are my own.

Potatoes.  Everyone loves them and they are available year round.  However, I’m sure you get stuck in the same potato rut like I do.  You need new ideas!  Well, this one is our new “Go-To”.  It has tons of veggies, it’s healthy, it’s gluten-free and if you leave the egg off, it’s vegan.
We all have a piece of that or a hunk of this in the fridge just waiting to get used up in something , right?  Here is the perfect way to use up a few of those ingredients that are hanging out patiently awaiting their destiny.

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Curried Cauliflower with Golden Raisins

Curried Cauliflower with Golden Raisins and GingerCurried cauliflower with golden raisins and ginger is a great side for chicken or steak, but it can stand on its own as  a meatless meal.

We are eating more vegetables these days.   Also, we are eating healthier.  At least, we are trying to eat healthier (when I’m not eating cookies).  I love vegetables, I honestly prefer them over meat most of the time.  However, they can be boring  if you never jazz them up.  Otherwise, we’d eat them without complaint.  A little spice can go a long way.  For example – curry powder.

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Winter Vegetable Soup

Winter Vegetable Soup l Pook's PantryThis post is sponsored by Idaho® Potatoes. As always, all opinions are my own.

It’s winter.  That means comfort food.  But, we’re also trying to eat a little healthier too, right? We’re making an effort to eat more vegetables because we want to get more bang for our buck in the nutrition department.  I’ve got you covered.  This soup is nearly fat free, it’s low in calories and contains a ton of vitamins, minerals and fiber.  While you are cozied up in the house, it’s the perfect time to put on a pot of this hearty winter vegetable soup.

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Crash & Burn Potatoes

Crash & Burn Potatoes l Pook's Pantry
This post is sponsored by Idaho® Potatoes. All opinions are my own.

If you are looking for a new way to serve potatoes, this is it!  I made these a few days ago with the intention of saving them for dinner that night.  I have news for you, they didn’t survive the afternoon.  We ate a few and then we ate more.   We even ate them cold because they were delicious.  Normally, the phrase “crash & burn” has a negative connotation to it, but not in this case. These little spuds are smashed (flattened) and roasted until super crispy then bathed in a spicy cinnamon malt vinegar sauce.  Hence, the name Crash & Burn Potatoes.

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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!
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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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