Pear and Green Tomato Cake

This recipe makes two tender, warmly spiced cakes or loafs with crispy edges perfect for dessert, breakfast or snacking. 

Ingredients:

3 cups flour

1/4 tsp baking powder

1 tsp baking soda

1 cup sugar

1 cup brown sugar

1/4 tsp allspice

1 tbsp cinnamon

1 tsp salt

2 eggs

1 cup vegetable oil

1 tsp vanilla

1 1/2 cups shredded green tomato, remove excess liquid

1/2 cup chopped pears

Stir the flour, baking soda, baking powder, both sugars, allspice, cinnamon and salt together in a large bowl. Set aside. In another bowl mix the eggs, vegetable oil, vanilla and shredded green tomato together and add to the dry ingredients. It will be a little crumbly. Fold in the chopped pears. Grease 2 pans... either 2-9X5" loaf pans or 1 loaf and 1-9"round or 8X8" square. Spoon the batter into the prepared pans and bake at 350°F. The loaves will take 55-60 minutes to bake but if you choose to bake in cake pans start checking for doneness at 40-45 minutes. Cool 10 minutes in pans then remove and cool completely on racks. 

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Sweet and Savory Pork and Pears

This seasonal plate brings an unexpected sweet note from the pears that works perfectly with the pork.

Ingredients:

2 boneless pork loin chops, 1/2"- 3/4" thick

salt and pepper to taste

1 tsp fennel seed

1 tsp dry thyme

1 tbsp olive oil

1 1/2 cups fresh diced pear

2 tbsps chicken broth

1 tbsp maple syrup

1 tbsp apple cider vinegar

1 tsp dry ground mustard

Season pork with salt, pepper, fennel seed and dry thyme and leave at room temperature for 30 minutes. Heat olive oil in a skillet to medium high and brown the pork 3-4 minutes per side. Remove to a plate. In the same skillet, reduce the heat to medium low. Add the pears and a little more thyme and sauté about 4 minutes until lightly browned. Then stir in the chicken broth, maple syrup, apple cider vinegar and ground mustard. Start simmering on medium heat and return the pork to the pan, cooking 2-4 minutes to an internal temperature of 140°F.  Serves 2.

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One Pan Gnocchi and Sausage

Crispy gnocchi with Italian sausage, peppers and onions all in one pan for an easy dinner and even easier clean-up! 

Ingredients:

5 oz shelf stable gnocchi

3 oz Italian sausage, slice 1/2" thick

1 cup sliced red and yellow bell pepper

1/2 small onion, sliced

1 tbsp olive oil

1/2 tsp garlic powder

1/2 tsp dry rosemary

salt and pepper to taste

splash of red wine (optional)

Mix everything together, except the wine, and spread in a 10" cast iron pan. Place in a 425°F oven for 20-23 minutes tossing halfway through the cooking time. Remove from oven and give it a splash of red wine to de-glaze the pan. Serves 1 

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Fresh Pear Crumble

Juicy pears mixed with warm spices and topped with crispy crumble. Just a comfy fall dessert. 

Ingredients:

4-5 cups sliced pear, 1/4-1/2" thick

1/4 cup brown sugar, divided

1/2 tbsp lemon juice

1/4 cup oats

1/2 tsp ground star anise

1/2 tsp cinnamon

1/4 tsp salt

1 tbsp butter, melted 

Preheat oven to 375°F and butter an 8 X 8" square baking dish. Cut pears and sprinkle them with 2 tsps brown sugar and a drizzle of lemon juice. Mix together gently and spoon into prepare dish. Combine the oats, the rest of the brown sugar, star anise, cinnamon and salt in a food processor and pulse a few times. Add the melted butter and pulse until crumbly. Distribute evenly over pears and bake for 30 minutes, a little longer if your pears are very firm. Serve warm with whipped cream, vanilla Greek yogurt, ice cream or just plain warm crumble. Serves 4

Adapted from: weightwatchers.com/ca 

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Rustic Sourdough Discard Bread

Discard no more! If you feel like you waste a lot discarding from your starter this bread is for you. Nice crust with a chewy center.

Ingredients:

1 cup discard (straight from the fridge)

2 tbsps dark rye flour

2 tbsps warm water

300 g (1 1/2 cups) warm water

400g flour (I used 1/2 cup dark rye and 2 1/2 cups bread flour)

10 g salt

semolina flour to sprinkle 

Combine the discard, 2 tbsps rye flour and 2 tbsps warm water in a jar. Cover loosely and place in the microwave with a glass of hot water. Leave to double 5-6 hours. 

Then, to the doubled starter add 300g warm water, 400g flour and salt. Mix together then let rest 10 minutes. With wet hands stretch and fold then cover and sit on the counter for 30 minutes. Repeat stretch and fold/30 minutes rest 2 more times. After the last 30 minutes turn out on a well floured surface and shape into a ball.  Sprinkle semolina on a large piece of parchment and sit the dough in the center. Lift into a bowl similar sized to the Dutch oven you will use. Cover top of bowl with plastic wrap. (You can refrigerate the dough overnight then return to room temperature for 2 hours) Or just sit the bowl on the counter 1-2 hours to double. Heat oven with Dutch oven inside to 450°F. Score top of bread with a sharp blade. If dough is too loose try putting it in the freezer for 15 minutes. Once scored bake covered for 30 minutes. Remove lid and bake another 15 minutes. The internal temperature should be 205°F.

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Small Batch Tender Peanut Butter Cookies

When you just feel the need for peanut butter cookies. Craving satisfied! 

Ingredients:

1/2 cup + 2 tbsps all purpose or almond flour

1/4 cup peanut butter

2 tbsps maple syrup

1/2 tsp vanilla

Preheat oven to 350°F and line a baking sheet with parchment. Mix everything together and roll into 6 balls. Press with a fork. Get help from little hands where possible. Bake for 10-12 minutes. Makes 6 cookies 

The way to a man's heart 😋

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Creamy Shrimp Crepes

Light and creamy shrimp crepes are a fancy little mid-week idea for dinner or make them for a special brunch.  

Ingredients:

4 - 6" crepes

10 oz (1 1/2 cups) 31/40 size shrimp

2 tbsps butter

1/2 cup diced onion

1/4 cup parmesan (divided)

1 tsp dry parsley

1/4 tsp salt

1/8 tsp pepper

Sauce:

1 1/2 tbsps butter

1 1/2 tbsps flour

1 cup milk

2-3 tbsps shredded cheddar

salt and pepper to taste

1/4 cup 10% cream

1 egg yolk

Start by making the sauce. In a small saucepan melt 1 1/2 tbsps butter. Whisk in the flour then the milk and simmer on medium low to medium until lightly thickened, about 3-4 minutes. Add the cheese and stir to melt. Beat the egg yolk with the cream and pour into the saucepan mixing along with the salt and pepper, 1 minute. Cover and set aside. Melt 2 tbsps butter in a skillet  on medium and sauté the diced onion until tender, 2-3 minutes. Add the shrimp and cook 3-4 minutes, flipping halfway until opaque and pink. Add 6 tbsps of the sauce, 2 tablespoons parmesan, parsley, salt and pepper. Heat through. Divide filling onto 4 crepes and roll up. Lay seam side down in a buttered baking dish. (Helpful hint: use the foil from your butter to butter the baking dish. You can save and collect them in the freezer for many uses!) Top with the remainder of the sauce and sprinkle the rest of the parmesan. Bake at 375°F for 15 minutes. I used some chia seed micro greens to garnish. Serves 2  

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