Wednesday, October 29, 2014

{recipe} Halloween Pumpkin Pot Luck Recipe Round Up

Happy Halloween! We hope your fall inspired potluck party planning has been inspired by our pumpkin inspired recipes. Here they are again:

{Pumpkin Soup}

{Pumpkin Tofu Coconut Curry}
{Pumpkin Quinoa Chicken}
{Brussel Sprouts}
{Pumpkin Pie Sponge Cake}

Tuesday, October 28, 2014

{recipe} Halloween Pumpkin Potluck: Pumpkin Pie Sponge Cake

This fantastic pumpkin holiday dessert is an amazing treat from the Wonderbag!  A cross between pumpkin bread and pumpkin pie, this sponge cake will surprise and delight your guests.  Serve with ice cream, absolutely divine.

Prep Time: 15 mins
Stove Top Time: 30 mins
Wonderbag Time: 3 hours 
Serves: 6

  • ½ cup of safflower oil
  • ½ cup of sugar
  • ½ cup of packed brown sugar
  • 2 eggs (beaten)
  • 15oz can of pumpkin
  • 1½ cup of flour
  • ¼ tsp of salt
  • ½ tsp of cinnamon
  • ½ tsp of nutmeg
  • 1 tsp pumpkin pie spice
  • 1 tsp of baking soda
  • canola oil spray (for greasing)
  • parchment paper, aluminum foil, paper towels

Blend the oil and both of the sugars into a large bowl.  Stir in the beaten eggs and canned pumpkin. Add the remaining dry ingredients and mix thoroughly.

Generously grease a 2 liter (8 cup) glass or ceramic bowl (that will fit into your 5-6 quart pot).  Pour the batter mixture into the prepared bowl.

Layer 8 paper towels (to trap condensation), a16 inch square of parchment paper and a 16 inch square of foil. Place the layers paper towel side down onto the bowl and cover tightly. The foil should completely cover the bowl and towels should not fall inside of the boil.

Place a flameproof trivet into the base of your pot. Place the bowl of batter on top of the trivet and fill with water so that it reaches half way up the sides of the bowl. Bring it to the boil over high heat for 30 minutes.  Place the pot into your Wonderbag and seal for 3 hours. 

To Serve: Unwrap and carefully invert onto a plate.  Slice into 8 pieces, serving flat side up with ice cream.

Sunday, October 26, 2014

{recipe} Halloween Potluck: Brussel Sprouts

This recipe does a fantastic job of holding the flavor and texture of these wonderful fall sprouts.  We often call the Wonderbag “the magic veggie bag” for its fantastic ability not to overcook or over steam vegetables.  A perfect accompaniment to a fall potluck! 

Prep Time: 5 mins

Stove Top Time: 10 mins

Wonderbag Time: 4-5 hours 
Serves: 6


  • 1 ½ pounds brussel sprouts
  • 6 tablespoons butter
  • 2 tablespoon Dijon mustard
  • ½ tsp kosher salt
  • ½ tsp black pepper
  • ¾ cup chicken or vegetable broth


In a 4-quart pot, add butter, mustard, salt and pepper.  Heat until butter melts. 

Wash and trim the ends off of each brussel sprout, and cut in half. Add sprouts into the pot, stir to distribute sauce evenly.  Add broth, cover and bring to a boil for 10 minutes.  Place the lidded pot to your Wonderbag for 4 to 5 hours.

To Serve: Stir well to evenly distribute sauce.

Recipe Credit: Stephanie O’Dea, adapted by Heidi Otto

Friday, October 24, 2014

{recipe} Halloween Pumpkin Potluck: Pumpkin Quinoa Chicken

Next in our series of Halloween Potluck inspired recipes is a fantastic fall recipe that will fulfill all of your pumpkin and yam cravings when the weather starts getting cooler.  A quick weeknight meal that is not only delicious, but nutritious with the addition of quinoa.  A hit for kiddos and adults alike!

Prep Time:  5 minutes

Stove Top: 20 minutes

Wonderbag Time: 2 ½ to 3 hours
Servings: 6


  • 2 Tbsp olive oil
  • 2 tsp chopped garlic
  • 1 ¼ pound boneless, skinless chicken thighs
  • ½ tsp pumpkin pie spice
  • 2 Tbsp minced dry onions or onion powder
  • Salt and pepper
  • 2 bay leaves
  • 2 cups chicken stock
  • 4 cups yams, cubed (rinse yams but no peeling required)
  • 28 oz can diced tomatoes or 4 medium diced tomatoes
  • 1 cup pumpkin puree, canned
  • 1 cup artichokes in oil, drained & coarsely chopped
  • 1 cup quinoa, dry


In a 5-6 quart pot, heat olive oil, add garlic and sauté for 1 minute.  Add chicken thighs to pot and brown lightly on both sides, about 2 minutes.

Add pumpkin spice, onion powder, salt, pepper and bay leaves to pot, stir to combine.

Add chicken stock, yams, tomatoes, pumpkin puree, and artichoke hearts, bring to a boil for 5 minutes.  Add the quinoa, place the lid on your pot and gently boil for an additional 10 minutes.

Place the lidded pot in the Wonderbag for 2 ½ to 3 hours.  Season with salt and pepper to taste.

Recipe Credit: iFoodReal, adapted by Heidi Otto

Tuesday, October 21, 2014

{recipe} Halloween Pumpkin Potluck: Pumpkin Tofu Coconut Curry

The perfect fall dish with just the right amount of spice to enhance the rich flavors of pumpkin and yams. This recipe is vegetarian and uses tofu, but is also fantastic with chicken (just lightly brown with the onion and garlic and complete the recipe as below).  Can be used as a side or main dish and makes the perfect addition to a potluck or holiday meal.

Prep Time: 15 mins
Stove Top Time: 20 mins
Wonderbag Time: 3 to 4 hours 
Serves: 6

    2 Tbsp olive oil
    ½ large onion, diced
    1 garlic clove, minced
    3 carrots, cut into 1-inch pieces
    3 cups sweet potatoes, peeled and diced into 1-inch cubes
    16 oz medium soft tofu, cut into 1-inch cubes
    Juice of 1 lime
    1-15 oz can of unsweetened coconut milk (full fat, not light)
    1-15 oz can pumpkin puree (not pumpkin pie filling)
    1 cup vegetable stock
    ½ Tbsp curry powder
    ¼ tsp tumeric powder
    2 tsp garam masala
    ½ tsp Kosher salt
    ¼ tsp ground black pepper

Heat olive oil in 5-6 quart pot.  Add onion and garlic, sauté for 5 minutes, until soft and golden brown.  Add the carrots, sweet potatoes, tofu, and lime juice and cook for another five minutes.

Add the coconut milk, pumpkin puree, vegetable stock, curry powder, tumeric powder, garam masala, salt, and pepper. Stir together until well combined and spices are evenly distributed. Cover and bring to boil for 10 minutes.

Place the lidded pot into your Wonderbag for 3 to 4 hours.

To Serve: Pour 1-2 cups of curry over ½-1 cup of Jasmine rice.

Note: Do not omit any of the spices as they are all essential for this curry to taste as prepared.

Recipe Credit:  Julie at Table for Two, adapted by Erica Henderson

Thursday, October 16, 2014

{recipe} Halloween Pumpkin Potluck: Pumpkin Soup

{Recipe & Photo Credit: Heidi Otto}
Halloween is the official start of the holiday season. The air is turning crisp and there is a buzz in the air of spending time with friends, family and community. It's the perfect time to bring people together for a Halloween inspired potluck party (idea: everyone brings a dish that uses "pumpkin" in the ingredients). 

This month, we will be posting pumpkin recipes for your Wonderbag. These recipes are perfect to bring to a potluck, serve at a party or to enjoy before trick-or-treating. Do you have a recipe idea? We'd love to hear about it! Please email your recipe to

To kick off the series, our first recipe is Pumpkin Soup. Pumpkin Soup is so perfect for fall days when the weather is cooling. Using a sugar pie pumpkin adds a special richness to the soup that is sure to delight ghouls and goblins alike.

Prep Time: 15 mins
Stove Top Time: 20 mins
Wonderbag Time: 4-5 hours
Serves: 6

    2 Tbsp olive oil
    2 cloves of garlic, minced
    ½ cup onion, diced
    2 pound sugar pie pumpkin, peeled, seeded and cubed
    1 tsp curry powder
    1 tsp cumin
    Salt and pepper
    4 cups chicken broth
    ½ cup heavy cream
    ¼ cup pumpkin seeds (pepitas)


Heat olive oil in 4-6 quart pot.  Add onion and garlic, sauté for 5 minutes, until soft and golden brown. 
Add the pumpkin, curry, cumin and salt and pepper, stirring well to combine.
Add the chicken broth, cover and bring to a boil for 15 minutes.
Place the lidded pot into your Wonderbag and seal for 4-5 hours.  After set time, remove pot from bag and blend mixture using a hand blender.  Additional chicken broth can be added for desired consistency.

To Serve: Drizzle with cream and garnish with 1 Tbsp of pumpkin seeds.

Tip:  If fresh pumpkin is not available, 8 cups of pumpkin puree can be substituted.

Wednesday, October 8, 2014

{recipe} Campbell's Slow Cooker Sauce: Tavern Style Pot Roast

Another Wednesday has torn through our house like a tornado... Morning bus drop off, busy day of work and errands and the troops are home and stating "I'm hungry". What's a busy mom to do?  Today over my (second) morning cup of coffee, I prepared a stew dinner using Campbell's Tavern Style Pot Roast slow cooker sauce. And - voila - dinner was piping hot and cooked perfectly by 5:30 p.m.

  • 1 packet of Campbell's Slow Cooker Sauce: Tavern Style Pot Roast
  • 1lb stew meat, cubed
  • 1.5 cups baby carrots
  • 4 red potatoes,cut in quarters
  • 1 can of green beans
  • 1 tbsp oil (I used avocado oil)
  • In a 3.5qt pot (it will fill to the top), brown the meat in a table spoon of oil 
  • Stir in slow cooker sauce
  • Add potatoes and carrots, stir
  • Add in can of green beans and their juices, stir
  • Allow to simmer for 15 minutes covered, then transfer to your Wonderbag
  • Allow to cook for 3-7 hours (depending on your time line)