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Pot Saucepan

Recipes made in Pot Saucepan

Roasted Bell Peppers Cream Soup

Add to ❤ Favorites This roasted bell peppers cream soup is one of those soups that is silky-smooth. The thickness as well as the texture comes from the potatoes. The leeks and red bell peppers, both bring out a sweetness to this soup. A perfect combination. Ingredients for 8 servings 3 bell peppers. I used 2 red and 1 yellow 4 tablespoons unsalted butter 2 cups diced leeks, white and light green part only 5 cups potatoes, peeled and diced 6 cups chicken broth 1 sprig fresh thyme 1 cup heavy cream, warm salt and pepper fresh chives for garnish Read the Instructions here

Chicken Larb

Add to ❤ Favorites Larb Gai is a traditional dish from Thailand and Laos that is basically a meat salad. It’s featured on Thai restaurant menus and is a popular street food dish. Typically larb is made with ground chicken or pork and flavored with lime, garlic, chili peppers, palm sugar, fish sauce, and rice powder. It’s an explosion of flavor with spicy, sour, sweet, and salty notes in every bite. Larb is typically served with sticky rice, lettuce, and lots of fresh herbs. Ingredients for 4 servings Chicken Larb 1 and 1/2 tablespoons coconut oil (can use olive oil) 2 teaspoons finely minced garlic (~2 cloves) 1 tablespoon minced ginger (~1 inch piece) 1 cup thinly sliced green onions (white and green parts) (~4-6 onions) 1 pound ground chicken (darker meat will be more tender and flavorful) Quick Sauce 2 tablespoons regular (all purpose, not light) soy sauce 2 tablespoons lime juice and 1 teaspoon zest zest (~1 large lime) 1 tablespoon Sambal Oelek (ground chili paste)  1 tablespoon light brown sugar, not packed Fine sea salt and pepper Toppings 1/4 cup EACH: chopped mint, chopped cilantro, chopped basil 3 Persian cucumbers (or 1 English cucumber) 1 tablespoon EACH: rice vinegar, olive oil, lime juice Coconut Lime Rice (optional) 1 cup basmati rice 1 and 1/2 cups full fat coconut milk 1/2 cup water 1 large lime (~1 teaspoon zest and 2 tablespoons juice) For serving (optional): Lettuce leaves, additional lime wedges Read the Instructions here

Chicken fajitas

Add to ❤ Favorites This is the recipe for making chicken fajitas, not tortillas, and it calls for just a few ingredients because the key here are the spices. You will be in mexican heaven. Ingredients for 4 servings 21 oz (600 gr) chicken breast1 white onion2 garlic cloves1 red bell pepper1 yellow pepper1 orange pepper10 mushrooms fresh3 tsp oregano dry3 tsp cumin powder1 tsp chili flakes1 tsp hot paprika1 tsp cayenne pepper1 1/2 tbsp (0.80 oz) (22 gr) brown sugarSalt and black pepper to taste2 limes or lemons Read the Instructions here

Vegetarian Enchilada Casserole

Add to ❤ Favorites This vegetarian enchilada casserole is basically like a Mexican lasagna – layers of hearty corn tortillas filled with black beans, corn, peppers, green chiles, and plenty of shredded cheese! Garnish with a drizzle of sour cream and fresh chopped cilantro for a family dinner your kids will love! Ingredients for 15 servings 1 tablespoon olive oil 1 red onion, diced 1 red pepper, diced 4 cloves garlic, thinly sliced 1.5 teaspoons cumin 1.5 teaspoons chili powder 1 (15 oz.) can black beans, drained and rinsed 1 (15 oz.) can corn, drained 1 (7 oz.) can fire roasted diced green chiles 1 (28 oz.) can enchilada sauce 12 corn tortillas 8 oz. shredded pepperjack cheese, divided Kosher salt fresh cracked pepper Garnish: fresh chopped cilantro sour cream diced tomatoes sliced jalapeno Read the Instructions here

Mexican Stuffed Shells

Add to ❤ Favorites These quick and easy vegetarian Mexican Stuffed Shells are filled with black beans, corn, red pepper, red onion, quinoa, enchilada sauce and PLENTY of melty pepper jack cheese. Garnish with all your favorite taco night toppings and get ready for your family to ask for seconds! Ingredients for 40 stuffed shells 12 oz. jumbo shells, cooked al dente 1 tablespoon olive oil 1 small red onion, diced 1 red pepper, diced 1 (15 oz.) can black beans, drained and rinsed 1 (15 oz.) can corn, drained 2 cloves garlic, thinly sliced 1 cup cooked quinoa 2 teaspoons cumin 1 teaspoon chili powder 1 teaspoon chiles in adobo 8 oz. shredded pepperjack cheese, divided 4 oz. shredded cheddar cheese 28 oz. can enchilada sauce Garnish: sour cream fresh chopped cilantro sliced jalapeno Read the Instructions here

Tomato Sauce Recipe

Add to ❤ Favorites This quick and easy Tomato Sauce recipe, made from store-cupboard ingredients, is fantastic with pasta and is at the basis for a wide range of other sauces. Ingredients  2 tablespoons vegetable or olive oil1 large onion2 cloves of garlic2 tins of tomatoes1 bay leafSalt and pepperA little sugar (optional) Read the Instructions here

Chinese Noodle Soup

Add to ❤ Favorites A simple, delicious Chinese noodle soup with a broth that you’d swear came from your favourite Chinese restaurant! This is a midweek version so it’s made with store bought soup broth rather than a made from scratch broth. Ingredients for 2 servings BROTH 3 cups chicken stock/broth, low sodium 2 garlic cloves , smashed 1.5 cm / 1/2″ ginger piece, cut into 3 slices (optional, but highly recommended)1 1/2 tbsp light soy sauce , or normal all purpose soy sauce 2 tsp sugar (any)1 1/2 tbsp chinese cooking wine 1/4 – 1/2 tsp sesame oil , toasted (optional) TOPPINGS & NOODLES180g / 6oz fresh egg noodles 2 large bok choy or other vegetables of choice (use any blanchable veg)1 cup shredded cooked chicken (or other protein of choice)1 scallion / shallot , green part only finely sliced (optional garnish) Read the Instructions here

Pesto Mushroom Bolognese Lasagna

Add to ❤ Favorites A twist on this slow-cooked Italian-style favorite. This mushroom bolognese style sauce is laced between sheets of lasagna, creamy pesto ricotta, and topped with gooey cheese. Ingredients for 6 servings 1 pound fresh mushrooms, chopped 1 fennel bulb (stalks + fronds if available), diced.  1 large carrot, peeled + grated (about 1/3 c.) 4 cloves of garlic, grated 1 cup dry white wine 1 (28 ounce) can diced or crushed tomatoes 1/4 cup tomato paste 2 teaspoons dried herbs Salt + Pepper 2 cups whole milk ricotta cheese 1 cup whole milk  1 box lasagna noodles 2 cups Fontina or Provolone cheese Fresh mozzarella, torn Freshly grated Parmesan or Asiago cheese Flat leaf parsley, finely chopped  Simple pesto 2 cups mixture of power greens salad blend, (baby kale, arugula, spinach, swiss chard), flat-leaf parsley, and fennel fronds.  2 tablespoons nuts or seeds, I used almonds 1 clove garlic 1/2 cup Parmesan 1/2 cup good quality olive oil Read the Instructions here

Mushroom Bolognese

Add to ❤ Favorites This mushroom bolognese is made with carrots, mushrooms, tomato puree, and spaghetti. The ultimate vegan dinner recipe made in under 30 minutes! Ingredients for 3 servings 1 cup mushrooms2 cups tomato puree3 carrots peeled and cut in ribbons1/2 cup onions finely diced2 garlic cloves finely minced1 tbsp parsley dried or fresh1 tbsp Italian seasoning dried1 tbsp agave syrup or sugar to taste1/2 lb spaghettisalt and pepper to taste Read the Instructions here

Easy Thai Pork and Noodles Recipe

Add to ❤ Favorites This Easy Thai Pork and Noodles Recipe is a simple and quick dinner that can be made in 30 minutes. It uses pantry items like spaghetti noodles, soy sauce, peanut butter and boneless pork (pork tenderloin) and frozen broccoli. Ingredients for 6 servings 6 pieces boneless pork * about 2 lbs of pork tenderloin 1/2 500 g -pkg of spaghetti noodles or use leftover spaghetti 1/2 cup crunchy peanut butter * I use reduced fat peanut butter 2 tbsp hot chili garlic sauce 1 tbsp soy sauce 2 tsp rice vinegar 1/3 cup chicken broth 500 g – bag of frozen broccoli florets *or use fresh 2 green onions, chopped Garnish chopped green onions Read the Instructions here

Lemon garlic shrimp scampi

Add to ❤ Favorites Easy to make shrimp scampi recipe Ingredients for 2-3 servings 8 oz. linguine4 Tbs. Olive oil½ cup butter one stick6 cloves garlic minced1 small shallot minced1 ½ Lg. shrimp peeled with tail onsalt and pepper freshly ground¼ cup dry white wine½ tsp. crushed red pepper flakes optional4 Tbs. lemon juice fresh¼ cup parsley chopped1 lemon sliced for garnish1 Tbs. parsley for garnish1 Tbs. parmesan cheese grated Read the Instructions here


Add to ❤ Favorites I hesitate to call this pasta dish a recipe. I’ve been making this forever. I hope you find it as comforting as I do. Enjoy! Ingredients for 2 servings 8 oz long pasta–spaghetti, bucatini, linguine, etc1/2 cup reserved pasta cooking water2 T extra-virgin olive oil1/4 teaspoon freshly ground black pepper1/4 teaspoon pepper flake1 teaspoon Italian seasoning (crushed in the palm of your hand)1/4-1/2 teaspoon garlic powder1 teaspoon lemon pepper1/4 cup Parmesan cheese (green can is fine) Read the Instructions here