dark molasses pear bread

Molasses Pear Bread

Molasses Pear Bread

a little over a month ago,
while going about my business on a thing called Work,
a work much entrenched in judging resumes,
i realized that i needed to work on mine.
it had been a rather disappointing summer,
career-wise,
and rather than harp about it,
i decided to do something about it.

tl;dr; i applied for a job,
i started said job last week.

happy autumn,friends.

Molasses Pear Bread

dark molasses pear bread
adapted from epicurious

*note: i’ve been sitting on this recipe for years, playing around with ingredients, adding and subtracting here and there, following the recipe exactly to not at all. it’s delicious with tea, or an after dinner treat.

1 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp cinnamon
1/8 tsp ground allspice
1/4 tsp salt
1/4 cup + 2 TBL olive oil
1/4 cup coffee
1/2 cup packed brown sugar (actually, i don’t pack it in too hard, sweetness level up to you)
1/2 cup molasses
3 large eggs
1/4 cup grated peeled ginger, or if you’re lazy, minced as fine as you can manage
1 Bosc pear, diced
sprinkle of cocoa powder, about 1/4 – 1/2 a tsp

preheat oven to 350°F with rack in middle. grease loaf pan, set aside.

mix together flour, baking soda, cinnamon, allspice, and salt in a small mixing bowl, set aside

add the coffee with olive oil, set aside.

using a stand mixer, beat the brown sugar with molasses. add in the eggs, one at a time, mixing well. throw in the dry mixture until just combined. next add in the liquid with ginger.

pour into prepared loaf pan.

in bowl, add the pear pieces, sprinkle with cocoa powder. scatter the pieces over the batter. (the cocoa powder should help a little from keeping the pieces from sinking to the bottom of the pan. it works sometimes.)

bake for 35-40 minutes. cool.

serve sliced with a spot of tea.

BAM!

Molasses Pear Bread

4 years ago: carrot bread
3 years ago: three bean chili
2 years ago: apparently i didn’t do shit.
1 year ago: lemongrass chicken & rice soup

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anniversary | blueberry slab pie

Blueberry Slab Pie

this post was created in partnership with Green Valley Organics.

yesterday: i loved you.
today: i love you.
tomorrow: i will love you.
all wishes, 11:11, eyelashes, blowing out birthday candles,
they revolve around you:
your health
your happiness
your safety
sometimes i say it out loud,
other times i yell it out,
and more often than not,
i act it out
and show it to you,
because i love you so.

blueberries are your favorite,
and you are my favorite,
so i stashed freshly plucked blueberries
in the freezer,
for this occasion.

happy anniversary sweet beloved,
i love you.

Blueberry Slab Pie

this post is sponsored by green valley organics. all thoughts and opinions are my own. the first time i discovered this product, i damn near cried. dairy can be in my diet again without any adverse impact. basically, they’re making my dairy dreams come true. thanks so much for supporting the sponsors that keep morestomachblog up+running, toot-free.

blueberry slab pie
makes 1 slab pie, for two hungry lovers

*note: our wedding favors were homemade blueberry-lemon jam that we had picked. this pie has the same flavor profile. it’s nice on its own, but with some vanilla ice cream, it’s divine.

pie dough:
2 cups AP flour
healthy pinch salt
1/4 tsp baking powder
10 TBL butter, frozen and cut into small pieces. i use green valley organics
1 container (8oz) cream cheese, frozen and cut into small pieces. i use green valley organics
4 tsp apple cider vinegar
3-4 tsp ice cold vodka

filling:
3 cups blueberries, i used frozen, picked from hybridoma farms
1/2 cup sugar
2 TBL cornstarch
1 tsp cinnamon
pinch salt
1 lemon, zested and juiced, plus more zest from another lemon but that’s optional
1 egg, lightly beaten
healthy sprinkle of sugar

to make dough:
in a food processor, add the flour, salt, baking powder, butter and cream cheese. pulse until the mixture is mealy. while pulsing, add the cold liquids until the dough forms. dump the mixture onto a plastic wrap, wrap tightly and fridge for at least 30 minutes.

when ready, divide the dough in two. wrap one of the halves and put in fridge. on a very lightly floured piece of parchment, on a clean surface, roll the dough out as thin and evenly as you can, try not to cry. you’re aiming for 12×12″ square. place parchment on baking sheet, and fridge.

repeat the rolling out steps with other half of dough. again fridge it.

meanwhile, preheat oven to 400F.

in a bowl mix together the frozen berries, add the zest, sugar and juice of lemon. mix it well. now add in the cornstarch to sop up most of the liquid.

crack an egg into a small bowl, whisk real quick and set aside.

from the fridge take out the ugliest sheet of rolled dough. that’ll be the base. very carefully spoon out the berries onto the dough. aim to keep about 1/2″ border around the edge. the berries had started to thaw so it was a tad juicy so i was careful with only spooning the berries and not the juice.

grab the other rolled dough layer. if you’re fancy, cut out designs to vent. very carefully transfer the dough over top the berries and seal the edges by pinching the two layers together, or using a fork to pleat them together.

brush the top with the egg wash and sprinkle with sugar

bake for 40-45 minutes, turning about half way. i did have to foil it part way through, and then taking off the foil the last 5 minutes.

cool pie before cutting.

serve as is or with ice cream.

BAM!

Blueberry Slab Pie

previous anniversary sweetness:
chocolate tahini cake + rosemary infused buttercream – dairy free
6″ chocolate cake – vegan
meringue roulade with shaved chocolate and salty-sweet peanuts – dairy free

spicy korean chicken stew

spicy korean chicken stew - dak-bokkeum-tang

for about 24 hours 2 weekends ago
the temps dipped,
and for that amount of time
i made two comfort dishes that usually make appearances
around january.
obviously, it was a season fake out,
and my kitchen inclination was also a fraud.

this stew is technically not authentic.
i tried it once at a korean restaurant
and it was much too spicy for my taste buds,
and unfortunately, for my stomach.
i tempered the spice by omitting the korean pepper flakes
and adding the ssamjang.
fraudulent dish or not,
it was still very good.

spicy korean chicken stew - dak-bokkeum-tang

spicy korean chicken stew – dak-bokkeum-tang
adapted from beyond kimchee
serves 4-6

*note: this is a stew, and if it weren’t for the fact that i was going to style to take pix, i would’ve thrown it all together and called it rustic. the veggie cutting can be rough & un-fancy.

package of chopped up chicken meat, i had a mix of bone in, skin on drumsticks and bone out/skin off thighs, about 3-4 lbs total
3-4 medium carrots
1 onion, chopped
3-4 medium potatoes, cleaned and chopped
2-3 cups kelp stock or chicken stock is fine

for the seasoning paste:
2 tablespoons Korean chili paste Gochujang, i used this
1 TBL Korean Seasoned Soybean Paste Ssamjang, i used this
4 TBL soy sauce
1 TBL oyster sauce
1 TBL maple syrup
3 garlic cloves, minced
1 tsp pureed ginger
2 TBL rice wine

for garnish:
2 green scallions, chopped

in a stew pot, make the seasoning paste. taste if you need more spice, etc. add the chicken pieces and mix to coat. set aside on stove.

in a medium sauce pan add a piece of kombu or kelp or seaweed to 2-3 cups of water. bring to a gentle boil. cover and simmer on low for about 15-20 minutes.

strain the kombu/kelp/seaweed out and pour the remaining liquid into stew pot with chicken. you’re aiming to barely cover the chicken, if needed add more water or you may not need all the stock.

turn heat to medium hot and simmer for about 10 minutes.

add in the onion and carrots, submerging the pieces and allow to simmer for additional 10 minutes.

last add in the potatoes and cook for about 15 – 20 minutes.

the sauce will thicken as it reduces. at this point, everything is cooked through and tender, how much sauce you want is up to you.

garnish with chopped green scallions, serve with steamed rice.

BAM!

spicy korean chicken stew - dak-bokkeum-tang

4 years ago: chicken masala
3 years ago: quinoa sushi rolls
2 years ago: vietnamese seafood noodle soup
1 year ago: crunchy quinoa salad with miso-tahini dressing

bento love

Variety Bento

autumn is in the air —
i vacillate between
excitement for
mustard yellows & crunchy leaves
and
utter dread for
dreary cold temps.
today marks the first day of school
for most kids in MD,
which means traffic is up,
the campus is packed,
and the kids in my building
aren’t seemingly training for the
gymnastics olympic team at 1pm.

Variety Bento

in favor of transparency here,
i’ve been in a food rut.
i’m not my usual excited self on market day,
most evening dinners have been veggies on toast,
i’m spotty with the breakfast thing
and while i still pack our lunches 4/5 days,
more often than not,
it’s PB&Honey sandwiches
or pasta salad.
just punch me with all this food blogger burnout already.

Variety Bento

enter the bento.
i tinkered with it a little last summer,
then lost interest
and for reasons beyond me
picked up the interest again.
i like the portion control,
and honestly,
how pretty it looks.
if that’ll get me out of my slump,
i’ll take it.

Variety Bento

resources & inspiration: (these are not affiliate or sponsored links)
glass bento containers
sushi maker
bentoparty
shisodelicious

B.O.T.C.H. Cream Cheese Spread

BOTCH Cream Cheese Spread

this post was created in partnership with Green Valley Organics.

in college i had a secret job.
secret because i wasn’t allowed to work
during the school term,
it was deemed that i was to focus on studying,
#TigerParents
but i deemed that i needed to focus
on how to pay covers into bars/frat parties.
#Priorities
i worked at a bagel shop
right off campus
where i learned the subtle art
of slapping on full fat cream cheese for sorority girls.
#AlphaAlphaKissMyAss
this was in the time before
real dietary restrictions,
like gluten-free or nut allergies for others,
and most notably for me, lactose intolerance.

for a time i didn’t eat bagels,
due to the over-saturation of the stuff,
but also due to not being able to consume it
slathered with full fat cream cheese.
now, both are back in my life.

happy end of july,
hello august,
we are sweaty, but well,
hope you are too, friends.

BOTCH Cream Cheese Spread

this post is sponsored by green valley organics. all thoughts and opinions are my own. the first time i discovered this product, i damn near cried. dairy can be in my diet again without any adverse impact. basically, they’re making my dairy dreams come true. thanks so much for supporting the sponsors that keep morestomachblog up+running, toot-free.

B.O.T.C.H Cream Cheese Spread
*note: this cream cheese is softer than that of regular cream cheese. if you’re using a regular cream cheese, leave container out for 15-20 min to soften a bit.
**note: this was a super popular flavored cream cheese at the shop, but the original recipe uses fresh tomatoes, dried chives and red or white onions. due to the wetter consistency of this product, i went dry with the tomatoes and made sure the chives and spring onion were wiped dry after washing.

1 container of green valley organic lactose-free cream cheese
1/3 cup of crumbled bacon
1/4 cup fine chopped spring onion
1/3 cup rough chopped dried sun-dried tomatoes (not in oil!)
1/4 fresh chives, finely chopped

in a stand mixer whip/cream the cream cheese a bit, not too much, it is soft already but you want it pliable enough to take on the added ingredients.

add all the ingredients in the bowl and mix it real quick, just enough to combine everything together.

transfer mixture to a container with a lid.

fridge, covered, to firm up.

spread on your favorite bagel or toast.

if you’re feeling fancy, it makes a great sub for mayo in a generic BLT sandwich.

BAM!

BOTCH Cream Cheese Spread

4 years ago: green tomato & mint chutney
3 years ago: homemade thai iced tea
2 years ago: not a damn thing
1 year ago: chilled somen noodles with cold mushroom broth