Tag Archives: cooking

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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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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Sweet & Spicy Slow Cooker Chicken

Sweet & Spicy Slow Cooker ChickenA little bit sweet, with garlic and ginger, and as spicy you’d like it, this fragrant, saucy chicken dish is made in a slow cooker. It’s super simple and requires very little hands-on time. Serve over rice with a generous squeeze of fresh lime juice.

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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!
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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11 of My Very Best Fall Recipes

fall-recipe-roundup

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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Blueberry Buttermilk Bundt Cake

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Blueberry Buttermilk Cake

I love my “swirly” bundt pan, but it’s a tad smaller than the average bundt and I always have leftover batter.  This may not seem like an issue, but sometimes I don’t want to make extra cupcakes or little cakes.  I just want One Big Bundt!  So, after dropping a few subtle hints and finally telling my Mom that I was planning a heist and the prize was her Classic Bundt pan… Voila!  She told me that one was on it’s way to me!  Thanks, Mom!  (sometimes, a girl needs to resort to extreme measures) Continue reading

Potato Dill Biscuits

Potato Dill Biscuits

Remember a few months ago when I went to a food conference and was assigned as brand ambassador for Idaho Potatoes?  They asked me to come up with a recipe using dehydrated potatoes and after bouncing around a few ideas, we settled on this biscuit.   Biscuits

When I was in the “testing phase” of this recipe, The Girl asked me why would I use dehydrated potato instead of leftover homemade mashed potato.  She had a good question and I figured if she was wondering that, someone else would be too.  Here’s the answer:
Other than Thanksgiving (when all of us make extra on purpose), when do you have extra mashed potato hanging around?  Not very often, I’m guessing.  Also, I don’t want to wait for the occasion to have them just to make these biscuits and furthermore, I don’t want to make them just to wait for them to get cold so I can make biscuits out of them.   All that being said, the biggest reason for using the dehydrated potato instead of leftover mashed:  THEY WORK BETTER!  I kid you not,  the biscuits are amazing.
If you’ve had potato bread or rolls, you know that sweet smell and soft, fluffy texture that can only be found by using potato. It works in breads, so it stands to reason that it would be great in a biscuit as well. And it is.

I wanted to flavor these biscuits with some kind of herb and dill was my first choice.  If you aren’t a fan of dill, swap it out for rosemary, thyme or whatever herbs you prefer.Potato Dill Drop Biscuits PP
The texture of the potato biscuit is fluffy and tender. The crust is beautifully golden and when you break them open, they smell of sweet, buttery mashed potato. You can’t beat that.

Potatoes do not have gluten (the protein that gives bread its chewy texture), so these biscuits remain tender and moist.  They are a smidge denser than regular biscuits, but are by no means heavy.  They are my new “go-to” biscuit.  They are easy as can be, because it is a simple drop biscuit, which means no rolling out and cutting dough.  I’ve made a rather big batch and froze about half of them to use in another recipe that will be coming soon!  I’ll give you a hint: breakfast.
I’m already planning ahead for the holiday season and these potato dill biscuits will be on our table this year. I can already imagine stuffing them with turkey for a little afternoon snack…
Potato Dill Biscuits PP
Thank you again, to Idaho Potato® for sponsoring this post! They are wonderful to work with and it allows me to share tasty recipes with you!

Potato Dill Biscuits
Yields 8
A simple and delicious drop biscuit.
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Ingredients
  1. 1- 3.4 oz. package Honest Earth® buttery home-style dehydrated potatoes
  2. 7 ounces all-purpose flour (about 1 ½ cups)
  3. 1 ½ tablespoons baking powder
  4. 1 ½ teaspoons salt
  5. ½ teaspoon white pepper
  6. 2 large eggs + 1 yolk
  7. ½ cup light cream + 2 tablespoons for brushing on top
  8. 1 ½ sticks cold unsalted butter, diced
  9. 1 tablespoon dill
Instructions
  1. Preheat oven to 425°F and line a sheet pan with parchment paper. Set aside.
  2. In a small bowl: combine cream, eggs and yolk. Whisk to combine thoroughly. Set aside.
  3. In the bowl of a stand mixer, with the paddle attachment: Combine flour and diced butter and let mixer run until mixture resembles coarse crumbs, about 4 – 5 minutes. Add dehydrated potatoes, baking powder, dill, salt and pepper.
  4. Mix for a few seconds until it is combined.
  5. Pour cream mixture into bowl of mixer and mix until just combined, do not overmix.
  6. Remove bowl from mixer and with a rubber spatula, fold dough from bottom of bowl to the top to make sure all of the flour mixture has been incorporated.
  7. Using a 3-ounce scoop, portion 8 biscuits onto the sheet pan. Brush tops with cream and sprinkle with coarse sea salt, if desired.
  8. Bake for 18 – 20 minutes, cool on pan for 10 minutes before moving to a cooling rack to cool completely.
Pook's Pantry http://www.pookspantry.com/
Here are a few affiliate links to items used (and loved!) in this recipe.   Your price doesn’t change, but I get a few pennies if you purchase through the links below.

Sheet Pans
Parchment Paper
Kitchen Scale

Thank you for spending a little time with me today 🙂

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Potato Dill Biscuits - Pook's Pantry

Blueberry Crumb Cake

blueberry cake PP
Did you know that July is National Blueberry Month?  Let’s make a cake and celebrate!
Last week, I was flipping through an old book and 2 things fell out onto my lap: this recipe and an old black & white photo from a birthday party.

That’s the story of my life.  I’m usually a fairly organized person,  but little scraps of paper plague my existence.  I find them everywhere.  I mean, literally everywhere.  I scribble down notes or ideas and shove them into a bag or toss them onto the dining room table or kitchen counter.   I’m staring at a handful of them as I type this…crumb cake
I’ve given this recipe a permanent home now, which makes me quite pleased because this cake happens to be one of my very favorite things in all the world.   In my humble opinion, crumb cakes are absolutely one of the recipes that should be in everyone’s back pocket.  A good crumb cake is a crowd pleaser. Have you ever met someone that didn’t like crumb cake?  Me either.  
It almost guarantees you’ll get another invite if you bring it to someone’s house.  Ask my friends, I’ve taken it a few times  😉Blueberry Cake
This cake has a Very Generous crumb topping, which is mandatory in my book.  The cake itself is surprisingly light, but sturdy enough to support a hefty amount of fresh blueberries.   Get them while they are in season, because those plump little blueberries are best in the summer months!

Blueberry Crumb Cake
Serves 9
A fruit-packed cake topped with a buttery, crunchy crumb
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
For the Cake
  1. 1 1/2 cups AP flour + 1 tsp for blueberries
  2. 1 1/2 tsp baking powder
  3. 1/2 tsp baking soda
  4. 1/2 tsp salt
  5. 1 tsp vanilla (preferably vanilla bean paste)
  6. 1/2 stick unsalted butter (4TB), softened
  7. 2/3 cup sugar
  8. 1 large egg
  9. 1/3 cup buttermilk (room temperature)
  10. 2 cups blueberries, washed and patted dry
For the Crumb Topping
  1. 1 cup AP flour
  2. 1/2 cup packed light brown sugar
  3. 1 tsp salt
  4. 1 stick (1/2 cup) cold unsalted butter, cut into small pieces
Make the Crumb Topping
  1. In a medium bowl- mix flour, sugar and salt. Using your fingers, work the butter into the mixture until you have large crumbs. Do not make them too small! Otherwise, the topping will not be crunchy, yummy chunks of buttery goodness on top of your cake... It will melt into the cake.
  2. Chill until you are ready to sprinkle on the cake.
Make the Cake
  1. Preheat oven to 350°F.
  2. Butter and flour a 9x9 baking dish.
  3. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. In a separate medium bowl, cream the butter and sugar together until light and fluffy. Add the egg and beat until combined.
  4. Add 1/3 of the flour mixture, beat until just combined. Add 1/2 of the buttermilk, beat until combined. Repeat once more, ending with the last 1/3 of the flour mixture.
  5. In a small bowl, toss blueberries with the teaspoon of flour and gently fold into the batter.
  6. Batter is thick, so being gentle is important! Spoon batter into the baking dish and use an offset spatula if necessary to level the top.
  7. Sprinkle the crumb topping evenly over the entire cake and bake for 45 minutes or until tester comes out clean.
  8. Cool completely before slicing!
Notes
  1. This is a versatile cake, the blueberries can be swapped out for other berries (like blackberries!) or even stone fruits like cherries or peaches.
  2. It also freezes beautifully for those days when you need just a little something.
Pook's Pantry http://www.pookspantry.com/
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Arugula, Butternut & White Bean Salad with Maple Vinaigrette

butternut arugula salad

A few months ago, we were in Vancouver for our honeymoon. Whenever we tell people that we spent our honeymoon in Vancouver, it goes one of two ways: If they’ve never been, they automatically ask “Why Vancouver?” and for those that have been, it’s usually a smile and a sigh. They get it. There’s a reason I had to tell you a bit of backstory… I planned for MONTHS for this trip. Every single detail, including activities and eating. Ok, it was mostly eating… One of the “must do” activities was biking the perimeter of Stanley Park.  The weather did not cooperate with us and it rained almost every single day of our trip.  

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