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Ginger Pear Cobbler with Caramel Sauce

I count myself lucky to have the kind of friends that give me their extra garden produce. I am especially lucky that one of these friends gave me a bag full of fresh Brookings-grown pears that were already peeled and sliced. Now that is a true friend! (Thanks Sarah!) After a bit of experimentation, I am pleased with this saucy pear cobbler with a not-to-sweet cakey topping. You could easily use apples or peaches in place of pears, though I think the ginger suits pears best. Don’t skip the caramel sauce! It’s from The Pioneer Woman and is so delicious.

Ginger Pear Cobbler

Pear Filling Ingredients:

  • 2 tbsp melted butter
  • 2 lbs peeled and sliced pears, about 4 cups
  • 1/2 cup brown sugar
  • 1/4 cup flour
  • 1/2 tbsp lemon juice
  • 1 tsp fresh grated ginger
  • 1/2 tsp cinnamon
  • 1/8 tsp cardamom
  • 1/8 tsp nutmeg

Cobbler Topping Ingredients:

  • 1 cup flour
  • 1/4 cup sugar
  •  2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 tsp allspice
  • 3/4 cup milk
  • 2 tbsp melted butter
  • 1 egg, stirred to break the yolk
  • 1 tbsp coarse sugar

Instruction:

  1. Preheat oven to 375º. Pour first 2 tbsp of melted butter into the bottom of a 3 quart dish. Swirl around until the inside of the dish is covered
  2. Mix remaining pear filling ingredients in a medium mixing bowl. Stir until sugar dissolves into the pear juice. Pour into the prepared baking dish.
  3. Mix cobbler topping ingredients excluding coarse sugar in a medium bowl. Stir until just combined. Spoon over pear mixture. Sprinkle with coarse sugar.
  4. Bake for 35-40 minutes or until cobbler topping is set and golden brown. You may want to put a sheet pan under the baking dish to catch any drips when the pear filling starts bubbling.

Easy Caramel Sauce – From The Pioneer Woman

  • 1 cup brown sugar
  • 4 tbsp butter
  • 1/2 cup cream
  • 1 tablespoon vanilla
  • Pinch of salt

Instruction:

  1. Mix all ingredients in a medium saucepan over medium-low to medium heat. Cook while whisking gently for 5 to 7 minutes, until thicker. Turn off heat. Serve warm or refrigerate until cold.If sauce is thin, just continue cooking for a few more minutes.

Veggie Noodle Lo Mein

Prep time:  20 minutes

Cook time:  20 minutes

Total time:  40 mins

Serves: 4 servings

Ingredients:

  • 2 Tablespoons olive oil
  • 2 baby bok choy, or 1 large bok choy, thoroughly washed, thinly sliced
  • 1 large red bell pepper, thinly sliced length-wise
  • 1 large carrot, peeled, ends removed and spiralized into noodles.  If your carrots aren’t big enough to spiralize thinly slice
  • 8 oz mushrooms.  I prefer baby portobello or crimini mushrooms, washed and sliced
  • 4-8 zucchini (around 2 lbs), spiralized into noodles – I find the medium size works best, but you could also do the fine or angel hair size
  • 1 tsp sea salt

Aromatics:

  • 3 tsp Ellbee’s Asian Zing Garlic
  • 3 Tablespoons ginger, minced
  • Whites of the green onions sliced below

Sauce:

  • 1 ½ Tablespoon cornstarch
  • 4 ½ Tablespoons soy sauce
  • 1 1/2 Teaspoon toasted sesame oil
  • 1 1/2 Tablespoon mirin
  • 2 tsp brown sugar

Toppings:

  • 1 bunch of green onions, thinly sliced.  Separate the sliced greens from the whites.  Use the whites in the aromatics above, reserve the greens for topping at the end

 

Instructions:

  1. Make sure all your veggies are prepped before starting the stir fry.
  2. In a small bowl, combine cornstarch and soy sauce until cornstarch is dissolved.  Add in sesame oil, mirin and brown sugar.  Set aside
  3. Preheat a very large skillet (at least 15″) over medium high heat. When the pan is hot but not smoking, add 1 Tablespoon of the olive oil into the pan along with the garlic, ginger, and whites of the green onions.  Stir fry for 1-2 minutes until fragrant and the green onions have wilted.  
  4. Increase heat to high.  Add mushrooms and stir fry for 3-4 minutes.  Add bok choy, bell pepper, and carrots. Stir fry for an additional 4-5 minutes, or until the veggies are starting to soften.
  5. Transfer the stir fried veggies to a large serving bowl
  6. Place the stir fry pan back over high heat, and add the remaining 1 Tablespoon of oil to the pan. Add the zucchini noodles to the pan and stir fry just until the noodles are beginning to soften, around 5 minutes.  Drain off the excess liquid.  
  7. Add the veggie mixture to the noodles and toss completely to combine. Add the salt and sauce mixture, stir to coat and simmer for approximately 5 minutes.   Taste and adjust seasonings.  Remove the pan from the heat.
  8. Transfer to serving bowl, top with the greens portion of the sliced green onions, and serve. 

Notes:

  • You can easily add a cooked protein (chicken, shredded pork, etc) if desired.  Add the cooked protein in Step 4 with the mushrooms and other vegetables.