Tag Archives: low fat

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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Soba Noodles and Stir-Fried Vegetables

Soba Noodles with Stir Fried Vegetables - Pook's Pantry

Soba noodles with stir-fried vegetables is a quick, easy and delicious healthy option for meatless Monday, or any day of the week.  Soba noodles cook in a only a few minutes, the veggies get a quick sauté and dinner is done.  From fridge to fork in less than 20 minutes – faster if you prep vegetable the night before.

It’s another New Year and once again, after the gluttony that was Thanksgiving and Christmas overindulgence, it’s time to rein it back in.  One way that we have decided to do that around here is sticking to a “meatless Monday”. 

While we were whooping it up in Vancouver a few months ago, we had a warm soba noodle appetizer at our favorite sushi restaurant.  It was loaded with seafood and unbelievably delicious.  I wanted to have something reminiscent of that salad, but suitable for a vegetarian dinner.   The only restriction I gave myself (aside from the seafood) was that I had to use what I had in the kitchen.    It wasn’t like there was a “rule” in play…  I just didn’t feel like going to store.  Out of sheer laziness, deliciousness was born!

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