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 tagged easy
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.
World’s easiest appetizer? These antipasto skewers might take the cake. With Superbowl right around the corner I’ve been brainstorming some easy, crowd pleasing recipes. I think I overdid it last year with the Mac n Cheese bar…
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!
Happy New Year! With every new year comes resolutions, majority of which revolve around being healthier. I always try to eat relatively healthy, but after the holidays I am need of some serious detoxing. One of my resolutions is to pay attention to ingredients, and make simpler, whole foods.
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 remember having baked eggs at brunch a few months ago and thinking, "I could make this!" Baked eggs have become a full proof breakfast staple in my household. This is one of those dishes that you can get creative with…
This recipe is a lightened up version of your classic spinach and artichoke dip, and takes all of twenty minutes to make. The red pepper flakes add a nice kick, and the lemon zest a nice tang.
Summers in San Francisco are pretty much non existent, and these foggy nights have had me craving some spicy ramen. There's just nothing quite like ramen on a cold night…
As a pescatarian, buddha bowls are my jam. What is a buddha bowl? Basically a buddha bowl is a balanced, plant-based meal... in a bowl…
Tuna has always been one of my favorite fish to cook (and eat). Tuna salad? Yep. Spicy tuna roll? Sign me up. Seared ahi? Fire up the cast iron! And these days, who doesn't put avocado mash on..everything…
Need a quick, easy, delicious and aesthetically pleasing appetizer? Pop by the cheese aisle (I'm giving you an excuse here) and snag some burrata.
