Tag Archives: gluten free

Instant Pot Shiner Bohemian Black Lager Beer Beef Chili

beef & beer chili

Chili.  It’s a crowd pleaser for a reason and it just got even better.  With the addition of dark beer and an Instant Pot,  it’s magical.  Chili that tastes like it lazily simmered away half of the afternoon in 30 minutes.

My original intention with this chili was bison instead of ground beef, however I didn’t embrace the idea of a $12 serving of chili.  When did that happen?  I’m used to paying a little more for food, but the price of bison has gone up quite a bit since the last time I purchased it. Once I regained my composure and the mothers of young children took their hands away from the delicate little ears, I set off toward the ground beef.   

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Roasted Chicken and Vegetable Sheet Pan Supper

Sheet Pan Supper – Chicken and vegetables roasted all together on one pan for a super easy dinner with minimal cleanup.  Meals like this are a lifesaver during hectic evenings when you need to get dinner on the table without a lot of effort. 

Also known as “clean out the fridge dinners” around here.  You know how it goes, you’re running around trying to get everything done, making sure you have clean clothes, the dog is staring at you like “Um, hello… Could I get some food down here too?”.  You open the fridge to find some carrots, peppers and maybe a few other veggies.  Onions, potatoes and tomatoes are always on hand, so you are halfway home.  If you don’t eat meat, or if it’s a “meatless Monday”, you’re done.  Otherwise, a couple of chicken breasts thrown on with the veggies and some seasoning makes this a slam dunk in record time. The most time consuming part of this is chopping the vegetables.  If I know that I’m facing a busy week, I chop veggies ahead of time and store them in the fridge.  

I really love meals like this because I always have bits of veggies in the fridge.  Not enough to actually serve as a side by themselves, but if I put them all together- I’m in business.  This is also the perfect way to use up those vegetables that are on the verge of being tossed out.  No one wants to waste food, so a sheet pan supper is the way to salvage what you’ve already bought!

The best part of a sheet pan supper- only 1 pan to wash and if you line it with parchment paper, it’s a snap.  Use this as a basic jumping off point.  If your family doesn’t like certain veggies, change them out.  This is a suggestion and it’s what I had in my fridge.  It changes quite literally every time I make this.  One week, it could be broccoli and Brussels sprouts and the next I might only have a few root vegetables.   The proteins change as well – try shrimp or a beautiful piece of salmon or cod in place of chicken, just remember to adjust cooking times.  

A word about the Sheet Pan 

If you have a jelly roll pan or a flat cookie sheet (no sides), those aren’t sheet pans and they may warp.   A heavy-duty commercial grade sheet pan is best.  If you don’t own one, you need to buy one (or 3) immediately.  For less than $15, this workhorse of the kitchen will be a lifesaver.  In restaurant kitchens, a sheet pan is probably the most used item.  It will last you forever if you take care of it. 

Used in this Recipe:
Sheet Pan
Parchment Paper

Sheet Pan Supper
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Prep Time
15 min
Cook Time
45 min
Prep Time
15 min
Cook Time
45 min
Ingredients
  1. 2 - 4 boneless, skinless chicken breasts
  2. 2 bell peppers, chopped
  3. 4 carrots, peeled, sliced in half and chopped into 2" pieces (I used rainbow carrots)
  4. 1 large sweet onion or 5 shallots, peeled and chopped
  5. 2 russet potatoes, washed and diced into 1" pieces
  6. 1 large sweet potato, washed and diced into 1" pieces
  7. 1 1/2 cups grape or cherry tomatoes
  8. a few sprigs of fresh thyme or rosemary
  9. kosher salt and black pepper to taste
  10. 2 tbsp. canola oil
Instructions
  1. Preheat oven to 375°F. Line sheet pan with parchment paper.
  2. Toss carrots, sweet potatoes and russet potatoes with half of the oil and a sprinkle of salt and pepper.
  3. Place on sheet pan and put in the oven. Roast until about halfway done, roughly 20 minutes. Toss remaining veggies with 1 tsp. oil, salt & pepper. Drizzle remaining oil over chicken breasts and season with salt & pepper.
  4. Remove tray from oven and add chicken and the rest of your veggies. Tuck sprigs of thyme or rosemary between vegetables and lay on top of chicken.
  5. Return tray to oven for 25 - 28 minutes, or until chicken is done. If your chicken breasts are on the smaller side, start checking them at 24-25 minutes. If they are large, you may need the full 28 minutes.
Notes
  1. We add ingredients to the sheet pan in stages because it doesn't all cook at the same time. Potatoes & carrots take a bit longer, so they need a head start.
  2. If you use seafood instead of chicken, remember to cut baking time by roughly half. Shrimp will cook in about 10-12 minutes (medium size) in a hot oven with convection. Portions of fish will need a few minutes longer.
  3. *All ovens are different! You may have to adjust a few minutes on either side of cooking times if your oven runs cool or hot.
Pook's Pantry http://www.pookspantry.com/
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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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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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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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A Peck of Pickled Peppers

 

Banana Peppers

My banana pepper plants have been rather prolific and for this I am grateful.  As most of you who are regular visitors to this little space already know,  I went a little overboard in planting.  I have a tendency to overdo things and this was no exception. 

IMG_4293

Spending so many years living in an apartment with zero outdoor space, I may have gone a little crazy when I realized that I could grow some of my own food.  This had been a goal of mine for a very long time (growing food, not going crazy… that ship has sailed).  

I am fascinated by the entire process of planting a seed, taking care of it and watching it grow into something that will actually feed you.  

The very first time I had a banana pepper was on a pizza, my Freshman year in college.  A small group of us had descended on the pizza place next to campus.  We were there under the pretense of “studying” I’m sure.  There were pool tables, dart boards (which I became quite skillful at playing), air hockey tables; all the things one thinks of when looking for an appropriate place to “study”.

Anyhow, there we were and one of the guys went to order our pizza and when the waitress came to the table and set it down in front of us, I noticed that it had peppers on it.  Not wanting to draw any attention to myself, I dug right in but in my head was this little voice shouting “are you nuts?!”. 

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My Tomatoes Runneth Over…

If you are a tomato person, you will want to check back here from time to time and here’s why:  I have an exploding tomato population.  As someone said to me a few days ago, this is not a bad problem to have! 
So let me just tell you now that for the next few months, there will likely be a number of recipes here using tomatoes…  Salsas, tomato tarts, tomato jam, tomato soup, etc.

Sometimes I am hesitant to put recipes here that I think will be too simple or maybe you just won’t find that interesting.  Recently, there was a discussion amongst a few of my foodie friends regarding the subject of “overdoing” food. 
Example: a cookie inside of a brownie inside of a cupcake inside of a pie, then deep fried and topped with caramel and chocolate sauces, whipped cream and sprinkles.
Obviously this is a gross exaggeration, but you catch my drift. Continue reading

Lentil Soup

I know what you’re thinking.  Another soup recipe?  Seriously?!   In my defense, I didn’t mean to… Honestly.   This bag of lentils was meant for a “higher purpose” other than another batch of soup.  I had seen a recipe in one of the numerous food magazines that arrives at this address using lentils.  It looked so good.  It was all gloss and glamour, the kind of photo that belongs tucked inside of a black plastic wrapper.  You know the kind of photo I’m talking about.  It made lentils look sexy and that my friends is no easy task.

Well, that was my intention.  And then a cold front came through.  Goodbye sexy lentils and hello lentil soup.  So you see, it really isn’t my fault at all that I’m posting yet another soup recipe.  Blame Mother Nature, she can take it. Continue reading