Pecan Pear Muffins

My mother-in-law had ordered a beautiful fruit basket that included a few pears. They ripen fast, so I decided to make some pear muffins. This is the first of 3 that I would like to try. The other 2 are Honey Pear and Ginger Pear muffins. Maybe later this year, I'll buy some more pears and give them a try. These pears were very sweet, so I'm thinking I will add a granny smith apple to give it some tang. Otherwise, they turned out well.

https://www.tasteofhome.com/recipes/pecan-pear-muffins/

Upside Down Gingerbread Pear Cake (AIP, dairy-free, gluten-free)

Once again, my attempt to make AIP desserts. When it comes to cakes and pastries, I haven't found one that has the texture I like. This one turned out good in flavor but grainy and didn't rise like a cake. The cake looked beautiful though and I'll probably try a regular version (with flour and eggs). Appreciate the friends and hubby who were willing to try it with me. It didn't go to waste. :)

http://eathealthrive.ca/upside-down-gingerbread-pear-cake-aip-paleo/

Korean Style BBQ (Bulgogi) Non-spicy

While scrolling Facebook, I came across this one. Traditional Korean BBQ is very spicy, so I appreciated this non-spicy version. I did add red pepper flakes and broccoli and served with rice. The hubby added Sriracha to his for the kick he enjoys. I'll definitely make this one again. A fun recipe to serve guests. :)

https://m.facebook.com/story.php?story_fbid=1889978077881530&id=1737181656494507

INGREDIENTS
700 grams rib eye steak, or any other well-marbled, tender cut
½ onion, cut into chunks
3 cloves garlic
½ pear, peeled and cut into chunks
1 spring onion, cut into chunks
3 tablespoons brown sugar
1 teaspoon black pepper
⅓ cup soy sauce
3 tablespoons sesame oil
½ onion, cut into thin slices
1 tablespoon canola oil
2 spring onions, sliced into ½ centimeter rounds, to garnish
1 teaspoon sesame seeds, to garnish
Rice, to serve
Korean side dishes (banchan), to serve (optional)

PREPARATION
Slice the beef as thinly as you can, then set aside in a large bowl. Having frozen or cold beef makes the slicing easier.
In a blender or food processor, blend the onion chunks, garlic, pear, spring onion pieces, brown sugar, pepper, soy sauce, and sesame oil until smooth.
Pour the marinade over the beef, add the onions, then mix evenly. Cover with cling film and marinate for at least 30 minutes in the fridge.
Heat canola oil in a skillet over high heat.
Being careful not to crowd the pan, sear the marinated beef and onions until browned, then sprinkle with the spring onions and sesame seeds.
Serve with the rice and side dishes!

Rustic Pear and Apple Galette

We spent our anniversary in the charming little old mountain mining town of Ouray, CO last weekend. All over town there were 130 year old apple and pear trees ripe for the picking so we brought some home. I harvested the seeds and decided what would be more perfect than a rustic pear and apple galette! In truth, it's the first galette I've ever made and am already in love. They are so easy to make and have that country, pioneer beauty. Definitely right up my alley--I can always make things taste good...it's the pretty part that's a challenge. I'm looking forward to growing these heirloom plants on our property and have someone else enjoy them in another 130 years. :)

http://www.thekitchn.com/recipe-rustic-pear-and-apple-galette-34650