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Pot Saucepan

Recipes made in Pot Saucepan

Paleo Dark Chocolate Orange Fudge

Add to ❤ Favorites Ingredients for a 8×8 pan 2 cups raw cashews (preferably soaked and dehydrated first) 1/4 cup coconut butter or coconut manna or coconut cream concentrate 1/2 cup coconut oil (this is my favourite brand) 1/3 cup honey (or use maple syrup for vegan) 1 tsp organic vanilla extract (this is the brand I use) zest from 1 navel orange (1 packed TBSP) juice from 1 navel orange (1/4 cup) 1/3 cup organic cacao powder or cocoa powder pinch of sea salt Read the Instructions here  

Mexican Jalapeno Cheddar Croquettes

Add to ❤ Favorites Super crispy little potato bombs filled with cheddar and jalapeño. Ingredients for 20 croquettes Croquettes 3 cups mashed potatoes 2 tbsp sour cream 1 large egg 1 tsp kosher salt 1/4 tsp black pepper 1 1/2 cups shredded cheddar cheese 1/3 cup chopped pickled jalapeños 2 tbsp chopped chives canola oil for frying Breading 3/4 cup ground corn tortilla chips see note 1/4 cup panko breadcrumbs 1/2 tsp chilli powder 2 large eggs 3 tbsp milk 1/3 cups all purpose flour salt and pepper Read the Instructions here  

Eggs Benedict with Grana Padano & Prosciutto di San Daniele

Add to ❤ Favorites A rich brunch treat, with the classic English muffin, poached egg and hollandaise sauce given an Italian twist with Grana Padano cheese and Prosciutto di San Daniele. Ingredients for 1 serving 1/2 English muffin Butter 1 egg 2 slices Prosciutto di San Daniele 5-6 thin slices Grana Padano A vegetable peeler is perfect for slicing the cheese. 2 tbsp hollandaise sauce Use ready made for convenience. Extra Proscuttio di San Daniele and Grana Padano for garnishing Salt and pepper to taste Read the Instructions here  

Gently Spiced Rice Pudding

Add to ❤ Favorites Homemade rice pudding gently spiced with ginger and freshly grated cinnamon. This easy recipe can be made with your favourite milk, dairy or dairy-free and will surely become a family favourite. Ingredients for 2-3 servings 100g/½ cup pudding rice 600ml/2½ cups almond or coconut milk 50g/¼ cup caster sugar 1 tsp vanilla extract a generous pinch of ground ginger a generous pinch of freshly ground cinnamon (or ground cinnamon) Read the Instructions here  

Chunky Monkey Porridge

Add to ❤ Favorites If you love Ben and Jerry’s Chunky Monkey ice cream, or you are a fan of dessert for breakfast, then put this porridge on your breakfast menu this week. Ingredients for 2 servings 60g oats/ 0.6 Cup (I use rolled oats) 350ml/ 1.5 Cup cashew milk 4 tbsp cocoa powder 2 tbsp pure maple syrup 1 banana, sliced 20 peanuts, chopped Read the Instructions here  

Aubergine Goulash

Add to ❤ Favorites Goulash is a Hungarian stew. This is not a traditional goulash recipe!  Some use beans, some use potatoes, or pasta, or peppers… and obviously the traditional version uses meat too. Ingredients for 3-4 servings 1 tbsp oil 1 large aubergine (eggplant), cut into 1 inch dice 2 carrots, sliced ¼ white cabbage, thinly sliced 400g (~ 1⅓ cups) good quality tinned tomatoes 500ml (~ 2 cups) vegetable stock 400g tin kidney beans, drained (240g, or ~ 1¼ cups, when drained) 1 tbsp smoked paprika 70g (~ 1 cup) uncooked pasta Black pepper To serve (optional): sour cream, crusty bread Read the Instructions here  

Coconut and Lime Chicken with Mixed Asian Vegetables

Add to ❤ Favorites A light and healthy meal that utilizes pan-frying, this coconut and lime chicken with mixed Asian vegetables is perfect for a weeknight dinner! Ingredients for 4-6 servings 2 – 2 1/2 lbs boneless, skinless chicken breasts 1 tbsp. coconut oil Salt and pepper Sauce 1 (400mL) can coconut milk 1/4 cup vegetable broth (chicken also works!) 1/8 – 1/4 cup freshly squeezed lime juice (I used the juice of one lime.) 1 garlic clove, minced 1 tbsp. coconut oil 1 tsp. freshly chopped ginger Salt and pepper 1/4 tsp. chili flakes 1 tbsp. freshly chopped cilantro Veggies 200 g snow peas 1 portobello mushroom cap, halved and sliced 1 lb baby bok choy, washed thoroughly, white stalks sliced, green leaves roughly chopped (keep separated.) 1 zucchini, halved and sliced 1 garlic clove, minced Read the Instructions here  

Pumpkin Pie Crêpes

Add to ❤ Favorites This quick and easy dessert is perfect for Thanksgiving. Ingredients for 6 servings For the Filling: 1 cup pumpkin puree (I like E.D.Smith Pure Pumpkin) ¼ cup brown sugar ¼ teaspoon ground cinnamon ¼ teaspoon pumpkin spice ¼ teaspoon ground ginger ⅛ teaspoon salt ⅓ cup evaporated milk To Assemble the Crêpes: 6 cooked crepes 1 can whipped cream (for garnish) ground cinnamon (for garnish) powdered sugar (for garnish) Read the Instructions here  

Moroccan-Spiced Sweet Potato and Chickpea Stew

Add to ❤ Favorites Ingredients for 8-10 servings For the Ras el Hanout spice mix (or substitute a store-bought mix): 1 1/2 tablespoons ground cumin 3/4 tablespoons coriander 3/4 tablespoons ground ginger 2 teaspoons cinnamon 2 teaspoons turmeric 1 teaspoon crushed red chili (for a spicy stew), or 1 teaspoon mild paprika For the stew: 2 tablespoons olive oil 1 large onion, diced (6 to 8 ounces) 3 tablespoons grated fresh ginger 2 tablespoons ras el hanout 4 to 5 medium carrots, sliced (about 1lb) 1 medium parsnip diced (about 3/4 lb) 2 medium sweet potatoes (about 1 lb) 2 roasted red peppers (from a jar or homemade), diced 1 tablespoon grated lemon zest 1/2 cup dried apricots, roughly chopped 4 cups water or broth 1 can (15 ounces) chickpeas, rinsed and drained 6 to 8 cups baby kale or baby spinach Lemon wedges, to garnish (optional) Sliced jalapeno peppers, to garnish (optional) Chopped parsley, to garnish (optional) Vegan or regular yogurt, to serve (optional) Read the Instructions here  

Smoky Lentil Stuffed Sweet Potatoes

Add to ❤ Favorites These smoky lentil stuffed sweet potatoes really hit the spot on a chilly night at the farm and when paired with a good dinner date. Ingredients for 4 servings 4 medium size sweet potatoes 2 tablespoon coconut oil 1 medium sized yellow onion, finely chopped 2 cloves of garlic, minced 1 cup French green lentils, rinsed and picked over 1 teaspoon smoked paprika 1/8 teaspoon cayenne pepper 1 (14.5 ounce) can full fat coconut milk 1 1/2 cups water 2 tablespoons tomato paste 1 (14 ounce can) diced tomatoes salt and pepper to taste fresh lime juice minced parsley for serving Read the Instructions here  

Onion Rings, Arugula, and Blue Cheese Steak Sandwich

Add to ❤ Favorites Ingredients for 2 sandwiches Onion Rings: 1 medium yellow onion 1 cup flour Salt Fresh cracked black pepper ¾ to 1 cup buttermilk Horseradish sauce: ¼ cup sour cream 1 tsp horseradish ½ tsp Worcestershire sauce Salt Sandwich: 12-14 oz steak (ribeye, sirloin, or NY strip) Salt Fresh Cracked Black pepper 4-5 Tbsp blue cheese crumbles Arugula Fried onions Horseradish sauce 2 8-inch sesame baguettes Read the Instructions here  

Hot Chocolate Fudge

Add to ❤ Favorites Creamy hot chocolate fudge made in just ten minutes with real hot chocolate and mini marshmallows — no candy thermometer required! Ingredients for an 8×8 pan 1 14-oz can sweetened condensed milk (396g) 1 cup semisweet chocolate chips (175g) 1 cup milk chocolate chips (175g) 1 Tablespoon butter 1 pouch hot chocolate mix I used a .73 oz Swiss Miss packet ½ teaspoon vanilla extract 1 1/2 cup mallow bits* divided (60g) Read the Instructions here