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Pears Baked in Creme

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

I love pie!

It is the one dessert I look for on evert dessert cart or in anyone's home. But I have to be honest, commercial baked goods, while they taste great, they no longer sit well in my gut. And now as we have taken to enjoying whole foods in all forms, I eat as little refined white flour foods as possible. I make a great whole wheat pie crust, it is nutty and delicious. But it too, will soften and not be as crisp as I like my pie crust to be.

I know, I am picky about pie.

Then add in the problem (and boy is this a problem!) that my dear husband prefers cake over pie. I am totally fine with that at holiday time, just means more pie for me! But for the other 363 days of the year, it doesn't look good for pie....

But it is not just the crust that I love about pie. It is the fillings as well. And like tripping over a stone that you didn't see in the yard, it came to me unexpectedly, that the filling could be baked without the crust and enjoyed for dessert also. When I picked myself up after falling over that idea, although not bruised, I felt pretty silly that I had not thought of that genius realization before now.

They say knowledge is power, so let's get baking!

The name of this dessert is a play on words, as there is no cream. The only dairy is the butter scattered over the top. It is a frugal recipe from many many years ago and for those of us who are dairy challenged, it is a delicious treat to enjoy!

Pears Baked in Creme, non-dairy and delicious!
Pears Baked in Creme

Pears Baked in Creme
adapted from: Pear Creme Pie
350-degree oven

6 firm pears, peeled, cored, and cut into lengthwise slices
nutmeg or cardamom if desired

1 egg
1/4 c flour
3/4 c sugar
dash salt
2 t vanilla

1 1/2 T butter cut into small dice


Place the pear slices in a deep dish pie pan. Sprinkle with the nutmeg or cardamom if desired.


Beat the egg, flour, sugar, salt and vanilla to a thick batter. Drop in spoonfuls over the top of the pears and spread gently over the top.

Note: You will not be able to cover the pears completely, and it does not matter, this mixture makes the filling around the pears.


Scatter the butter over the top. Bake 45-55 minutes or until done in your oven. You may also pop this baked dish under the broiler for a few moment to "brulee" the top, watch carefully!

Pears Baked in Creme, a delicious non-dairy dessert.

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!

PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!

this post shared with:
weekend cooking @ beth fish reads

Simply Delicious 5 Ingredient Banana Bread!

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

As with all families, last week we set out to attend a memorial service. We were asked to bring a dish for the potluck that was going to be offered directly after the service. We had a 2 1/2 hour journey ahead of us to reach the community center where the service was being held. I wanted to contribute and yet I wanted to bring something that would be easy to transport and not require refrigeration.

Quick bread is a good choice for many reasons. It can be made with healthy ingredients, it does not, in fact, need refrigeration and for those with not much of an appetite, it is enjoyable with a cup of coffee or tea as you sit and reminisce. You could definitely add some chocolate chips or chopped nuts, but this simple, moist version was just the ticket to sit and sip and enjoy the company of others.

I hope you give this simple quick bread a try, it is delicious, moist and good on any day you serve it. We doubled the recipe in order to take 2 loaves for sharing.

Simply Delicious 5 Ingredient Banana Bread
Simply Delicious 5 Ingredient Banana Bread

Simply Delicious 5 Ingredient Banana Bread
by the seat of my pants
350-degree oven

3 bananas, mashed
2/3 c sugar, can use part brown
2 eggs
1/3 c coconut oil, melted and cooled
2 c whole wheat self-rising flour

Mash the bananas, stir in sugar, then eggs. Add cooled coconut oil, then fold in the self-rising flour.

Simply Delicious 5 Ingredient Banana Bread

Turn into a stand loaf pan, bake 45-55 minutes or until done in your oven. Let cool in pan 10-15 minutes, turn out onto a cooling rack or cotton toweling. Let cool completely.

Wrap well, let rest 24 hours before slicing.

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!

PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!

this post shared with:

weekend cooking @ beth fish reads

Chicken (or Pork) and Vegetables Skillet Meal

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

With more focus on cooking up easy meals, yet keeping with my kitchen philosophy of whole foods and lots of vegetables, I have come up with a few dishes that we have enjoyed time and time again. As is the outcome for food that you enjoy regularly cooking it becomes a process and from there a recipe (of sorts!) is created. That is how Savory Rice Stew was created, not only delicious, it is so easy making it perfect for those busy days or simply days you want to relax.

This next meal is lighter with a large emphasis on vegetables! I have made it with pork chops and again with chicken thighs, and each time, dinner was wonderful. You can, of course, offer a side dish of potatoes, pasta or rice. If dinner guests were coming I would join you in that addition to the table. But for the two of us most nights, dinner has become simple and this skillet dinner is just the ticket.

Chicken and (or Pork) Vegetables Skillet Meal

This recipe is more a process, feel free to substitute your favorite seasoning. We have come to enjoy the simple flavors of garlic salt, fresh ground pepper and smoked paprika for this meal. This skillet meal will serve 2 or 3 folks, double if you have company coming!

Chicken and (or Pork) Vegetables Skillet Meal
Chicken and (or Pork) Vegetables Skillet Meal

Chicken and (or Pork) Vegetables Skillet Meal
by the seat of my pants
350-degree oven

4 chicken thighs
OR
2 large pork chops

2 t olive oil, butter or bacon drippings
garlic salt
fresh ground pepper
smoked paprika

4 large carrots - cut 1/2 inch thick on the diagonal

2 large handfuls of spinach leaves

Brown the chicken or chops in the fat of choice using a cast iron skillet. Season with the garlic salt, fresh ground pepper, and the smoked paprika. Turn, and season the second side. Let cook a moment or two to sear the second side.

Push meat aside, add carrots and toss in the drippings that have accumulated in the pan. Arrange the meat to the edges of the pan and the carrots in the center. Bake 40-45 minutes or until done in your oven.

Remove skillet from oven, return to the stovetop and turn the burner on to medium-high.

Remove the chicken or pork chops from the pan and place on a serving platter.


Add spinach to the pan with the carrots and stir-fry to cook and wilt down the spinach, you only need to cook briefly to soften the spinach.


Place vegetables on the platter with the meat, and serve.

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!

PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!

this post shared with:

weekend cooking @ beth fish reads

Three Cup Chicken and Spinach

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

We just finished binging on Parts Unknown, the Anthony Bourdain Netflix series about countries and the foods eaten there. To be honest, the name has a double meaning, not only are some of the locations unknows, so is some of the food.....especially those dishes related to animal proteins. And that is all I shall say about that. Granted I was not familiar with many of the fruits, vegetables, and grains, but they do not offer me the same desire to say "no thank you" had I been offered a serving of what was being cooked.

One dish that caught my fancy was a simple dish cooked by a street vendor in Asia, and the woman referred to it as "3 cup chicken". While her large kettle fed hundreds of folks the method was still just equal parts of the following ingredients, Mirin (rice wine), soy sauce, and toasted sesame oil.


And I have to tell you that toasted sesame oil is one of my favorite flavors in the world, or at least on the same shelf as all my other favorite flavors in the world. I can be a bit fickle when talking about my favorite flavor....

The process is quick, makes a delicious dinner and is different enough that the family will love it also. You can make the meal as complicated as you like with cooked rice and maybe some Asian pickled vegetables to enjoy on the side, or go simple like we did with just the stir-fry and fresh pears baked quickly and drizzled with honey for dessert. Either way, a delicious dinner will be on your table in quick order.
Three Cup Chicken and Spinach
Three Cup Chicken and Spinach

Three Cup Chicken and Spinach
inspired by: Parts Unknown, with Anthony Bourdain

2 T soy sauce
2 T Mirin
2 T toasted sesame oil
4 chicken thighs, cut into 1-inch pieces
4 large handfuls of fresh spinach leaves
coconut oil or oil of choice for frying

Combine soy sauce, Mirin, and toasted sesame oil. Add cubed chicken and let sit at room temperature for 30-45 minutes or prepare in the morning and keep in the refrigerator until ready to make dinner.


Heat coconut oil in a large flat bottom pan, when hot add chicken along with the marinade that clings to the chicken (most will go in the pan, there will only be about 2 T left behind), stir and fry until chicken is almost done and most of the liquid has evaporated.


Add spinach and continue to stir until spinach is wilted adding the remaining marinade to season the chicken.


Keep the heat on high to boil out the moisture that cooks out of the spinach. Take care not to scorch or burn the mixture. Serve immediately, dinner is served.

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!

PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!

this post shared with:

weekend cooking @ beth fish reads
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