Hi! I'm Sarah. Welcome to Bear Kitch. Around here we relish in cooking with ease. Making healthy recipes that are approachable and most importantly, fun! So put on your chef's hat and stay a while.
All in meals
Ah comfort food. What we all need right now. I could truly eat French Onion soup anytime of year. As a vegetarian, I have a hard time doing so (albeit it probably for the best), because of the beef broth. Traditional French Onion Soup commonly uses beef broth, a whole lot of butter, and sugar. Nothing wrong with a decadent soup every now and then, but on standard day, this recipe’s a bit more fitting.
I hope everyone is staying safe and healthy during these uncertain times. We have been in “shelter in place” for about a week now and I cannot. stop. cooking (and baking). Call it stress, or abundance of time, but I have been spending even more time in my kitchen than usual.
If you’re like me and tend to boycott salad this time of year, let this brussel sprout number change your mind. The salad itself only requires four ingredients, and the dressing is super easy to make. I love to double, or triple the dressing and save the extras for later.
My weekday meals are usually a) whatever I can throw in my crockpot, or b) some sort of veggie + some quinoa or rice. Not as exciting and elaborate as you may think. On the weekends is when I do most of my cooking and experimenting in the kitchen.
Ah pancakes. A forgotten art form. I was visiting my family recently and my sister made pancakes for my nephew. I don’t think I’ve had pancakes in a solid five years, and I forgot how good they are!
I’ve been experimenting with some healthy pancake recipes that omit the white flour and butter. After some trial and error, I finally made some awesome healthy pancakes of my own!
Summer is here. Which means it’s socially acceptable to eat thick pieces of cheese and call it a salad. I mean who doesn’t love a good caprese salad!? What sets this recipe apart from your standard caprese is the pine nuts and sweet balsamic glaze. I brought this to bookclub recently and it was gone within ten minutes. Which just so happens to be the time it takes to make!
I was watching the Food Network the other day (this is my life now), and queen Ina Garten was doing a parchment paper fish that looked…amazing. Like all things she makes. I loved the idea of a healthy, easy recipe that has virtually no cleanup! I’ve made parchment recipes before and have loved the tender, fall apart results.
Ah zoodles… one of the most popular food trends from the last few years. For those of you unfamiliar with zoodles, they are spiralized zucchini that serve as a low carb replacement for noodles. Zoodles are a great weeknight recipe base. You can really get creative with them. Think of your favorite pasta recipes and simply replace the pasta with zucchini noodles.
Over the weekend I was at my local market and they had an herb crusted salmon in the deli section. I immediately had flashbacks of when my mom used to make Ina Garten’s Roasted Salmon with Herbs. It was a family favorite every time. I created my own rendition of this recipe because while I love salmon, it can get a bit bland, and the herbs really enrich the filet.
Jackfruit has become very popular in the vegan/vegetarian world as a natural meat substitute. The ‘meat’ from this fruit is very similar texture to that of a pulled pork or chicken. So, it’s easy to use in pulled pork BBQ sandwiches, salads, tacos…you name it.
I often get asked what my go-to weeknight meals are. I love making stuffed peppers because they are healthy, easy, filling, and yield leftovers for meals throughout the week. I also love stuffed peppers because you can get really creative with them!
With the weather getting colder and colder, I have been craving basically anything hearty. I hosted a game night last weekend, and wanted to make something easy, warm, and filling. I saw a tortellini soup recipe that looked delicious, and I decided to make my own, but in a crockpot for maximum ease. It was an absolute hit!
Winter is coming… JK it’s already here. Is it just me or did we go from fall to full blown winter within the past week? With the cold weather, it’s officially time to breakout the crockpot.
I am low key obsessed with my crockpot year round, but especially during the winter. I love tossing everything in there before work and coming home to a nice warm meal (and plenty of leftovers).
I’m a biiiigg fan of enchiladas. But then again, who isn’t? I’m also a big fan of easy, one pot meals that yield oodles of leftovers. Again, who isn’t?
This quinoa enchilada bake is a lightened up version of classic vegetarian enchiladas. Replacing the tortillas with quinoa, and way less cheese than traditional enchiladas.
My all time favorite cuisine to cook/eat? Italian food. Hands down. My heritage is predominantly Maltese, so I grew around a lot of Italian influenced food. That being said, I typically steer away from cooking Italian because it’s so carb heavy. Shame…
I’m always looking for recipes that take On my most recent trip to Costco I purchased a wok (even though I went there for paper towels)… Anyway, I have been searching for a recipe to make in my wok, but honestly I don’t typically cook Asian cuisine, so I stepped a bit outside of my comfort zone…
Last week I was walking home from work and the noticed the air was crisp and the leaves were turning. I had the sudden urge to make something quintessential to fall and comforting for dinner. When I got to the store spaghetti squash immediately caught my eye…
Fall is upon us, which means it's time to a) pretend to like football, b) bust out the pumpkin spice, and c) make some dang chili. I love making chili because there are so many different variations of the classic recipe. You can feed a hefty amount of people with just one pot of chili, or have your meals prepped for the week…
Last week I had the sudden urge to make a ton of homemade pie dough to have in my freezer for future baking endeavors. Yes, these are my Friday nights now. However, I have a mixed relationship with homemade dough. I once spent 3+ hours trying to perfect a pie crust that just would not roll out without falling apart…
