Samantha Potter » Vancouver Food Blog

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Weekend breakfasts are our favourites.  Maybe because you can have the laziest mornings with the most delicious breakfasts (that are DEAD easy to make! Contributing greatly to those lazy mornings) but most likely it’s because of the sleep-ins!  Until you know me… you cannot even understand how much I LOVE sleeping (just to be clear, it’s a lot!).  Anyways, point being, you can sleep in and still host quite the breakfast feast, especially if you find easy recipes and just make it seem fancy (presentation, how you cook the items, etc.)….  A great example: egg in the hole… anyone? You cut a hole in your toast and cook it and an egg in a pan… so easy, so delicious, SO fancy-looking!  Just in case I’ve lost you, I will make sure I show you later.  Pancakes… again, so easy, so delicious, and SO fancy looking, especially these ones.  When you pour the batter into your pan, they effortlessly end up in perfect rounds.  

Hopefully they make your Sunday’s easy!

Gluten Free Ricotta Pancakes
Serves 4
An easy Sunday morning breakfast
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. 1 cup ricotta cheese
  2. 1/2 cup milk
  3. 2 large eggs (separated)
  4. 2/3 cups all purpose gluten free flour (Bob's Red Mill)
  5. 1 tsp baking powder
  6. 1/4 tsp salt
  7. oil for cooking pancakes
  8. toppings of your choosing (strawberries, raspberries, butter, syrup, etc.)
Instructions
  1. In a large bowl, mix ricotta cheese, milk, and egg yolks until well combined.
  2. Whisk in the flour, baking powder, and salt until a smooth batter is formed.
  3. Whisk the egg whites in a separate bowl until foamy and fold into the ricotta mixture.
  4. Heat a small amount of oil on a large non-stick frying pan.
  5. Cook the pancakes for about one minute, until golden brown and flip.
  6. Cook for another minute.
  7. Serve warm.
Adapted from Nigella
Adapted from Nigella
Samantha Potter http://samantha-potter.com/

 

Over the past year and a bit I’ve been getting a ton of questions asking if I was still cooking.  Fair question, it’s only been since NOVEMBER of 2014 that I last posted anything on this thing! 

For those of you wondering, of course I’ve been cooking, we eat at home almost every weeknight… but no I’ve not been blogging… why?  Tons of reasons, but the main one is time limitations.  Blogging is not a quick and easy thing (like these wheat-free chicken nuggets… but we will get to those in just a minute!).  It takes tons of trial and error to get your recipe right, even more time to get your photos right (and I like eating my food HOT!), and then, you guessed it, more time to write up your post.  I do, however, miss sharing recipes of delicious foods we’ve discovered so here is my attempt to get back to it… starting with these little golden nuggets. 

I ask to have these almost every night… I am obsessed.  Likely, it’s because I can actually eat these chicken nuggets but it might be the crunch factor of the corn flakes.  I always thought that chicken nuggets would need to be deep fried to get that crunch but these guys are healthier than that.  They are baked.  They also take ten minutes to prep and twenty minutes of baking time… just make a salad or something similar while they are cooking and dinner could be ready in 30! 

Wheat Free Chicken Nuggets
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Ingredients
  1. 2 pounds boneless, skinless chicken breast, cut into 2 inch pieces*
  2. 1 packet ranch seasoning and salad dressing mix
  3. 1/2 cup gluten free flour (I used Bob's Red Mill All Purpose GF Flour)
  4. 1 cup corn flake crumbs** (or 1 cup of crushed corn flakes)
  5. 2 eggs, beaten
Instructions
  1. Preheat oven to 425°F and line a baking tray with tin foil.
  2. Get three smaller bowls. In the first, add the ranch packet and flour, whisk to combine well. In the second, add the corn flake crumbs and in the third, add the beaten eggs.
  3. Once your chicken is cut into pieces, take some chop sticks (optional, but it saves your hands from a HUGE mess) and dip each piece into the bowls. First, the flour mixture, then the egg mixture, followed by the corn flakes. Make sure the chicken is well coated in each of the bowls, but especially the corn flake crumbs as that will give you the crunch.
  4. Place the chicken on the baking tray and bake for 20 minutes.
  5. Remove from oven and let cool for 5 minutes.
  6. Serve with dips of your choosing (ranch is my favourite with this! Other great options include BBQ sauce, ketchup, and hot sauce)
Notes
  1. * Chicken pieces can be any size you want, as long as you are consistent. If you want 4 inch pieces, just make sure all of your pieces are generally the same size for even cooking
  2. ** These can be found at most grocery stores in with the bread crumbs (https://www.kelloggsfamilyrewards.com/en_US/products/kellogg-s-corn-flake-crumbs-product.html)
Adapted from Damn Delicious
Adapted from Damn Delicious
Samantha Potter http://samantha-potter.com/

Brussel sprout haters: don’t hate until you’ve tried these!  Seriously, what you’re lacking with your typical brussels is crisp.  These, my friends, have crisp and therefore, they are the best (yes, that is good logic).  I get that you don’t like the ones covered in cream or butter or whatever… they can just be kind of mush-like and “blah”.

So, these should be at your Thanksgiving dinner next weekend… just try them and if you don’t like them you’re crazy someone else is sure to eat them.

Parmesan Lemon Brussel Sprouts
Serves 4
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Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Ingredients
  1. 2 lbs brussel sprouts, washed and trimmed
  2. 3 tablespoons capers
  3. 2 tablespoons lemon juice
  4. 1 tablespoon olive oil
  5. 2 garlic cloves
  6. 1/2 cup grated parmesan cheese
  7. 1 teaspoon flaky sea salt
  8. 1 teaspoon freshly ground pepper
Instructions
  1. Preheat oven to 450°F.
  2. In a bowl, combine brussel sprouts, capers, lemon juice, and olive oil.
  3. Line a baking sheet with parchment paper and spread the brussel sprout mixture evenly on the baking sheet.
  4. Bake for 30 minutes.
  5. Remove from oven and evenly add the grated parmesan cheese, sea salt, and ground pepper over top the brussel sprouts and bake for an additional 15 minutes until the cheese looks crispy.
  6. Let cool for 5 minutes prior to serving.
Samantha Potter http://samantha-potter.com/

Do you want to know a secret?

Thanksgiving is my favourite holiday. Don’t get me wrong Christmas is a super duper close second and for highly similar reasons as Thanksgiving. However, during the Holiday season there is a large divide between different beliefs (which there is nothing wrong with by the way). Thanksgiving is much more inclusive and is something that most people can celebrate together.

So, to state the obvious, Thanksgiving is a really good excuse to sit and reflect on how amazing our lives our and how much we have to be thankful for. Additionally, the FOOD!!! OH, the food. The turkey, gravy, mashed potatoes, and pumpkin pie (or in this case, cheesecake) induced comas that happens after your meals is possibly the most comforting feeling (albeit not comfortable). Plus sharing a delicious meal with family and loved ones… well, let’s face it, there is nothing better.

I’m lucky enough in that I get two Thanksgivings to celebrate each year, one Canadian and one American (everyone should take to celebrating both, just saying). So, this past Canadian Thanksgiving I made this pumpkin cheesecake and it was SO good, a perfect ratio of pumpkin to cheese. Can’t beat that. To all my Yankee friends, this should be on your Thanksgiving table this year.

Pumpkin Cheesecake
Serves 8
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Prep Time
15 min
Cook Time
45 min
Total Time
1 min
Prep Time
15 min
Cook Time
45 min
Total Time
1 min
Ingredients
  1. 1 cup gluten free gingersnaps
  2. 3/4 cup pecans
  3. 1/3 cup melted butter
  4. 2 - 8 oz packages of cream cheese, room temperature
  5. 3/4 cup white sugar
  6. 2 teaspoons vanilla extract
  7. 3 eggs
  8. 1 cup canned pumpkin
  9. 1 1/2 teaspoons ground cinnamon
  10. 1/2 teaspoon ground nutmeg
  11. 1 teaspoon freshly ground cloves
Instructions
  1. Preheat oven to 350°F. Cover the base of your spring foam pan in tin foil and fill a roasting dish (that will fit your spring foam pan) with water (optional*).
  2. In a food processor, combine gingersnaps and pecans. Pulse until finely ground.
  3. In a small bowl, combine the finely ground gingersnaps and pecans with the melted butter and mix well. Press the combined ingredients evenly into the bottom of a spring foam pan.
  4. Bake in the oven for 10 minutes and let cool when the ten minutes is up.
  5. While your crust is baking, combine cream cheese, 1/2 cup of sugar, and vanilla in a medium bowl until very very VERY smooth. Crack one egg and combine well with the mixture. Repeat two more times.
  6. Remove one cup of your cream cheese mixture and set aside.
  7. To the remaining mixture, add the pumpkin, cinnamon, nutmeg, ground cloves and remaining sugar (1/4 cup). Mix well.
  8. Spread pumpkin mixture evenly into the spring foam pan and then add the cream cheese mixture that was set aside one spoonful at a time. Swirl with a knife to create the marbled effect.
  9. Place your spring foam pan into your roasting pan and bake for approximately 45 minutes (until the top no longer moves when you shake it).
  10. Let cool for at least two hours before serving.
Notes
  1. *Lining your pan with tin foil and baking in water is optional however, it helps eliminate any cracking that you can get with cheesecakes.
Adapted from All Recipes
Adapted from All Recipes
Samantha Potter http://samantha-potter.com/

Where did October go?!  Seriously… November..?! Already?!  I guess on the plus side that means ski season is right around the corner! In addition to American Thanksgiving (PS- really good treat for your holiday dessert coming up on the blog next week!!!) as well as Christmas!!!  Basically what I’m trying to say is that time is flying, and I don’t think anyone is questioning that. 

I know I personally can get into routines and just go into straight ‘zombie mode’ and not even realize what I am doing.  I can go multiple hours without checking in to see what’s going on and when I try to remember back to certain things I will have NO idea what I just did.  That’s when my ‘zombie mode’ gets bumped up to ‘blackout mode’ (without any assistance from wine).  Lately however, I have been trying to check in with myself and recognize what I’m doing, why I’m doing it, and if I’m enjoying it.  It’s helping time slow down (barely, by the way), but it’s bringing my awareness back to what’s happening in the moment and when I do that it’s so much better than blackout mode –  I feel less tired, more alert, and excited about what’s happening.  Give it a go!

I was super alert while making this dish.  FYI – acorn squash is HARD to cut so do not cut yourself!!! But it does make a pretty side dish!

Feta & Roasted Acorn Squash Salad
Serves 4
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Prep Time
10 min
Cook Time
50 min
Total Time
1 hr
Prep Time
10 min
Cook Time
50 min
Total Time
1 hr
Ingredients
  1. 1 large acorn squash, sliced in 1 inch thick circular shapes
  2. 2 tablespoons olive oil
  3. 1 tablespoon sea salt
  4. 1 tablespoon fresh ground pepper
  5. 1 tablespoon thyme (extra for garnish if you want)
  6. 1/2 cup feta cheese
Instructions
  1. Preheat oven to 475°F.
  2. Evenly spread olive oil over acorn squash and sprinkle with sea salt, ground pepper, and thyme.
  3. Bake for approximately 45 minutes or until golden in colour and a fork can slide through it easily.
  4. Let cool for 5 minutes.
  5. Transfer to plate and garnish with feta and thyme.
  6. Serve warm.
Samantha Potter http://samantha-potter.com/