Sunday, September 28, 2014

{recipe} Campbell's Slow Cooker Sauce: Moroccan Spiced Stew

{photo & recipe credit: Campbell's Kitchen}

I'm a busy working mom of two, so I generally try to prepare for dinner when I'm prepping my family to get out the door in the morning. Then when the kids get home from school and the statement of "I'm hungry!" starts to be heard through the house - VOILA! - I'm prepared with dinner in the Wonderbag.

This week I decided to prepare the Campbell's Slow Cooker Sauce Moroccan Spiced Stew, which can be purchased in a virtual bundle with the Wonderbag on I was very pleased with the outcome and had to make very small alterations to adapt to prepare in the Wonderbag.

  • In a lidded pot (2-3 quart), brown the cubed chicken with the oil
  • Add slow cooker sauce and allow to simmer with lid on for 10 minutes
  • Place in Wonderbag to finish cooking for 3-5 hours
  • When ready to serve, prepare cous cous per box instructions, serve stew over cous cous

Monday, September 22, 2014

{recipe} Smoked Sausage Cassoulet

{recipe and photo credit:}

Fall is here, but the weather is still a little bit warm in the Pacific Northwest. But the trees are turning and there is a certain, unmistakeable smell of fall in the air. Despite the warm weather, we are still busy with school, homework and after school activities, so I like to kick our week off with a hot meal at home that can feed my troops one more night during the week. Through some internet research to find something new, I stumbled upon this Smoked Sausage Cassoulet recipe that was a hit in our household.

  • 2 bacon slices, chopped (I used turkey bacon)
  • 2 cups of chopped onion
  • 1 tsp of dried thyme
  • 1/2 tsp of dried rosemary
  • 3 garlic cloves, minced
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 (14.5 oz) cans of diced tomatoes (drain one can, leave juices of other can)
  • 2 (15 oz) cans of Great Northern Beans, rinsed and drained
  • 1 lb lean pork loin, cubed and trimmed
  • 1/2 lb smoked sausage, sliced (I used turkey sausage)
  • 8 tsp fresh grated Parmesan cheese
  • 8 tsp fresh chopped flat leaf parsley
  • In a 3.5 qt lidded pot, cook bacon slices and onions in bottom of pot (leave drippings)
  • Once cooked, add pork loin cubes and brown
  • Once browned, add sliced sausage, rosemary, garlic, thyme and allow to cook through
  • Pour in diced tomatoes, beans, salt and pepper and stir to combine
  • Cover pot and bring to boil, allow to cook for 15 minutes
  • Place in Wonderbag and allow to finish slow cooking for 2 - 5 hours
  • Top with Parmesan cheese and parsley

Monday, September 8, 2014

{recipes} Recipe Roundup: Tailgating

Football season is officially here and 'tis the season for tailgates and game-day food. Wonderbag is a perfect too to prepare your favorite dips and appetizers. Here are a few of our favorites.

{Game Day Hot Wings}

{Ham & Cheese Dip - photo credit}

{Spinach Artichoke Dip}

Monday, September 1, 2014

{recipe} Wonderbag Garden Party Recipe Round-Up

In August we shared four beautiful summer recipes prepared in the Wonderbag with your fresh garden bounty. Here is a quick round up of the recipes, we hope you will entertain your friends with these delicious recipes before summer winds down completely.

Appetizer Course: Garden Fresh Ratatouille
Soup Course: Fresh Tomato Gazpacho with Garlic Croutons
Main Course: Chicken Marbella with Parsley Rice with Pine Nuts
Dessert: Blackberry Peach Cobbler

Tuesday, August 26, 2014

{recipe} Wonderbag Summer: Blackberry Peach Cobbler

Recipe credit: Jerilyn Brusseau

This farmhouse style Blackberry Peach Cobbler filling topped with almond crumble is an amazing Wonderbag success! This recipe is the perfect finale to your garden party.

Serves: 8

  • 3-4 fresh peaches, sliced ½” thick to make 3 cups
  • 3 cups fresh or frozen blackberries
  • ½ cup granulated sugar
  • 3 tablespoons cornstarch
  • 4 tablespoons honey
  • 1 teaspoon cinnamon
  • 1 teaspoon lemon juice
  • Zest of one half lemon
  • 1 cup apple juice
  • Reserved peach juice + additional apple juice to make 1 cup
  • Almond crumb topping
    • 2 cups finely ground almonds, or almond flour, ground extra fine in food processor
    • 4 tablespoons butter
    • 1 teaspoon vanilla
    • ½ teaspoon cinnamon
    • 1 tablespoon honey


  • Rinse blackberries, place in bowl. Sprinkle with 1/4 cup of the sugar and let stand one hour, reserving the accumulated juice. 
  • Peel and slice peaches into ½” thick slices. Sprinkle with remaining ¼ cup sugar and let stand one hour, reserving the accumulated juice. 
  • Place cornstarch and honey in 4-5 quart Dutch oven.
  • Slowly whisk mixture to make a thick paste. Add one cup apple juice plus accumulated blackberry juice, plus peach juice and additional apple juice to measure one cup.
  • Cook over medium heat, stirring constantly until the mixture is thick and clear. 
  • Stir in blackberries, cook three minutes.
  • Fold in sliced peaches, lemon juice, lemon zest, plus additional cinnamon to taste.  Continue cooking over medium heat until mixture is bubbling lightly.
  • Reduce heat to medium low and continue to cook slowly 10 minutes until 180°.
  • Top with Almond Cinnamon Crumb Topping (recipe follows) and place immediately in Wonderbag for 3-4 hours.
  • Remove and place under broiler for 10-30 seconds to brown lightly.
  • Serve warm with whipped cream, whole cream poured over or vanilla ice cream on the side.

  • Grind almonds extra fine in food processor for best texture.
  • Place in small bowl and work in cold butter with finger tips.
  • Add vanilla, cinnamon and honey.
  • Using two forks, toss mixture lightly to mix thoroughly and retain light texture.
  • Sprinkle lightly over surface of hot blackberry peach mixture and place in Wonderbag immediately.

Suggestion: Add 4 tablespoons toasted almonds, coarsely chopped, to topping.  

Thursday, August 21, 2014

{recipe} Wonderbag Summer: Chicken Marbella

Recipe Credit: Jerilyn Brusseau, adapted from Silver Palate Cookbook

This recipe is tasty and tender, the perfect dinner course following the Garden Fresh Ratatouille and Tomato Gazbacho courses. You are sure to impress your friends. Pairs perfectly with a pinot noir.

Servings:  8-10

Difficulty Rating: 1

Prep Time:  5-10 minutes (plus overnight marinating)

Stove Top: 15 minutes

Wonderbag Time: 3-4 hours


  • 4 chickens, 2 ½ lbs each, quartered (6-7 lbs boneless thighs/breasts)
  •  1 head of garlic, peeled and finely pureed
  • ¼ cup dried oregano
  • coarse sea salt and freshly ground black pepper to taste
  • ½ cup red wine vinegar
  • ½ cup olive oil
  • 1 cup pitted prunes
  • ½ cup pitted Spanish green olives
  • ½ cup capers with a bit of juice
  • 6 bay leaves
  • 1 cup brown sugar
  • 1 cup white wine
  • ¼ cup Italian parsley or cilantro, finely chopped


  • In a large bowl, combine chicken pieces, garlic, oregano, pepper and coarse salt to taste, vinegar, olive oil, prunes, olives, capers and juice and bay leaves. Cover and let marinate, refrigerated over night.
  • Place chicken with marinade in large pot over medium heat. Pour in white wine and sprinkle with brown sugar.
  • Slowly bring to soft boil for 10-15 minutes.
  • Place in Wonderbag 3-4 hours. Remove, check temperature and be sure chicken is cooked through.
  • Transfer chicken, prunes, olives and capers to a serving platter.
  • Moisten with a few spoonfuls of pan juice and sprinkle generously with parsley or cilantro. Pass remaining pan sauce in a sauceboat.
  • To serve Chicken Marbella cold, cool to room temperature in cooking juices before transferring to serving platter. If chicken has been chilled, allow it to return to room temperature before serving. Spoon juice over chicken. 
  • Serve over Parsley Rice with Pine Nuts

{recipe} Wonderbag Summer: Parsley Rice with Pine Nuts

Recipe Credit: Jerilyn Brusseau, adapted from Silver Palate Cookbook

Servings:  6-8

Difficulty Rating: 1

Prep Time:  5 minutes

Stove Top: 10 minutes

Wonderbag Time: 2-3 hours


  • 2 cups uncooked long grain rice
  • 4 cups water or Chicken Stock (Wonderbag)
  • 1 tablespoon sea salt
  • 8 tablespoons (one stick) butter, cut into 8 pieces
  • 1 ½ cups finely chopped Italian parsley
  • 3 tablespoons pine nuts


  1. Bring the water or stock to a boil in a heavy lidded pot. Stir in the rice and salt, return to a soft boil for 5 minutes, covered.
  2. Remove from heat and place in Wonderbag for 2-3 hours.
  3. Uncover the pot, add the butter and parsley (do not stir) and cover. Let stand 5 minutes in Wonderbag.
  4. Uncover pot, add pine nuts, toss rice with fork to mix in the butter, parsley and pine nuts. Serve immediately.