Kats’ Kitchen

Honey Pear Bread September 11, 2015

Filed under: Bread,Breakfast — stacielk @ 10:45 am
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Hi!  I’m not sure if I should welcome you back or myself back.  It’s been a long 7 months!  Since my last post our family has welcomed a new little pumpkin to the family.  She is a month now and I’m ready to get my baking hat back on!  Honestly, I think it’s been 2 months since I’ve baked anything!  (and I can’t blame the Summer heat, the 90 degree days usually don’t turn me away from starting up my oven :) I’m ready to get back to it.  I can’t promise how much I’ll be posting but I’m happy to be getting this one on my blog!

Pear bread.  Never even thought of making this until my neighbor, who has a pear tree in their yard, delivered a bag full of pears.  Too many pears to eat, although they are delicious fresh!  So I went on a quick search for some pear recipes and came across this one.  It turned out fantastic.  The spices together with the sweet chunks of pear went well together. Besides a cut in my hand and forgetting to set the oven timer, the bread was a success!

My house smelled wonderful as the loaves baked in my oven.  Like Fall.  Mmmm.  Enjoy!

 

Honey Pear BreadPEAR BRD

1 1/4 cups packed light brown sugar
1/2 cup coconut oil
1/2 cup applesauce
1/4 cup honey

2 splashes milk (about 1/8 cup)
3 eggs, lightly beaten
1 T vanilla extract

1 1/4 tsp salt
1 tsp baking soda
3 tsp ground cinnamon
1/2 tsp ground cloves
1 tsp ground ginger
1/2 tsp ground allspice
2 cups all purpose flour
1 cup whole wheat flour
3 TB ground flax meal (dry)

4 cups of very firm pears, chopped

Preheat oven to 350F.  Grease 3 medium loaf, 1 large loaf pans or muffin tins.

In a bowl, combine brown sugar, coconut oil, applesauce and honey.  Stir together.  Stir in the eggs and vanilla to incorporate.

In another bowl, combine salt, baking soda, cinnamon, cloves, ginger, allspice, all-purpose and wheat flours, and flax meal.  Mix dry ingredients well.

Gently fold honey mixture into dry ingredients, just until completely moistened.  Gently fold in pears.

Pour batter into prepared pan(s) and bake 40-50 minutes for medium loaves, 60 for large or 18-23 for muffins (please check as needed with a toothpick)

Recipe adopted from Chew Out Loud

 

Brie May 4, 2011

Filed under: Main Dishes,Miscellaneous — stacielk @ 4:46 am
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I headed out to Trader Joe’s a few weeks back and picked up some brie cheese.  I really love any kind of cheese but this one is especially good.  Here is one of my favorite ways of eating brie:

Take a tortilla, spread some honey mustard (or honey & mustard if you don’t have a combined version) on top and top with a few pieces of thinly sliced ham.  On top of that cut up your brie into thin-medium slices and lay it on the ham.  Cut some apple  in thin pieces and lay a few on top of the brie and top it all off with some walnuts (toasted walnuts if you have time and patience).  Then roll up the tortilla and there you have it, a delicious unique wrap made in the comfort of your own home.

I love brie with pears also!  On a whole wheat bagel, do pretty much the same exact thing that I did to the tortilla replacing the apple with pear, without rolling it up of course.

Enjoy!

 

Soup and Salad January 31, 2011

Filed under: Salad,soup — stacielk @ 1:31 am
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I really like French Onion Soup but don’t make it very often.  I think it’s because I don’t think it’s a very nutritious or filling soup, but now having it again, it is very filling!  The bread on top probably helps.  This recipe is so simple.  I took it right off of the back of the Sherry Cooking Wine that I bought awhile back.  I really also enjoy this salad.  I’ve made it previously.  I love how the almonds taste when toasted along with the pear and feta cheese flavor.  To toast the almonds.  Just throw some on a pan and place in a 350 degree oven for 7-10 minutes, stirring after 3-4 minutes and watching carefully so they don’t burn.

French Onion Soup

4 T butter

2 medium onions, very thinly sliced

1 T flour

1/2 cup Sherry Cooking Wine

1 qt low-sodium beef broth

Gruyere or Parmesan Cheese

Country-style bread, sliced

In saucepan, brown onions in butter and sprinkle with flour.  Cover and simmer over low heat, 20 minutes, stirring occasionally.  Deglaze with wine.  Meanwhile, heat beef broth.  Add to onions and boil slowly until onions are tender.  SPread cheese on toast and melt under broiler.  Pour soup into bowls, top with toast.  Serve immediately.  Serves 4

Recipe from Holland House

Pear Feta Salad

Spring Mix Lettuce

Pear

Walnuts, toasted

Feta Cheese, crumbled

Raspberry Walnut Vinaigrette, or dressing of choice

Layer lettuce in bowl.  Place toasted walnuts, cut up pear on top.  Sprinkle with feta cheese and drizzle with dressing.