Poached Pears

PoachedPears005

Poached Pears with Frozen Custard and Orange Slice Garnish  Picture by Connie Cockrell

Lots has happened to me since my last post in June. July held the Payson Book Festival for which I am the director, then August is prep for the Northern Gila County Fair which is the weekend after Labor Day. Then, well, I was just tired.

But, news! In August I began eating the Paleo Diet. I love it! I lost 15 pounds in August alone. If you don’t know what the Paleo Diet is, a quick explanation is that you stop eating grains and dairy. You can Google it for a more complete explanation. I have Celiac Disease which is closely related to Hashimoto’s disease. With that, you should also stop eating sugar (well, we all should anyway), caffeine (which I gave up years ago), and raw cruciferous veg (cooked is ok). So that’s what I’ve done.

I don’t feel deprived at all, despite my strong love of anything pasta. But it was making me feel bad so, while I may make the very seldom choice to go gluten-free pasta, it’s gone! Now I eat as clean as possible (meaning organic, grass-fed meat, organic veg, organic fruit. It helps that I have my own pear, apple, and peach trees, and grow a lot of veg in my small garden.

The pears are where this blog comes in. My Bartlett pears became ripe the end of September. They’re not a soft pear. I was having my brother-in-law and his girl for supper and was thinking about dessert. At first, I thought about an avocado-chocolate mousse, (more on that next month), but then I was looking at all of my lovely ripe pears and decided poached pears would be a better choice.

Don’t get me wrong, I’m not really missing anything on my new diet, but a girl does like the occasional sweet, am I right?

Serves 4 – 6.

PoachedPears001

Hardware and Ingredients  Photo by Connie Cockrell

Hardware

Cutting board

Knife

Saucepan

 

PoachedPears002

Juicing the Oranges  Photo by Connie Cockrell

Ingredients

4 pears, peeled, cored, cut into quarters or sixths

3 navel oranges, 2 juiced (1/2 cup or more if extra juicy), 1 sliced into rounds

5 – 6 whole cloves

1 tsp vanilla (Pictured is a bottle of homemade vanilla my friend Dee gave me for Christmas. It’s almost gone. ☹)

PoachedPears003

Cutting up the pears  Photo by Connie Cockrell

Directions:

Put the pears, vanilla, orange juice, orange slices, and cloves in the saucepan. The recipe I was using didn’t call for any other liquid and I saw that the pears were not fully submerged. Thinking that if they were going to poach they needed more liquid, I added water to just cover the pears.

PoachedPears004

Everything in the pot, heating up  Photo by Connie Cockrell

Bring to a boil, then lower to a simmer for 20 minutes.

Check to see if the pears are completely tender. If not add another 5 to 10 minutes or more until they are.

I made my pears early in the day and after the mixture cooled, refrigerated it until time for dessert. However, you can plate this warm as well.

I served it with Culver’s vanilla custard (broke my diet a little there) and the pears.

For the picture, I did decorate with an orange slice but when I served it to my guests, I left the orange off. I thought it looked a little mushy and not nice to eat. The orange gives the pears a nice floral note and the cloves a little warm spicy flavor. Yum.

Enjoy.

Notes: Culver’s vanilla custard, as of this writing, is gluten-free. I figured the 1/4 cup I ate wouldn’t break the Paleo diet too much.

 

Thanks for stopping by Chicklets in the Kitchen. Do you have a favorite dessert to serve guests? Please tell us about it in the comments box below if you feel so inclined.

My name is Connie Cockrell and I write SciFi, Fantasy, Mysteries, and a lot of other things and you can find links to all of my books at www.ConniesRandomThoughts.com.

Advertisements

Avocado Pesto: A Chicklets in the Kitchen Post

Avocado Pesto

I was scrolling through the channels the other day and landed on Food Network’s Trisha Yearwood’s show, Trisha’s Southern Kitchen. She had a vegetarian guest on and they were making Avocado Pesto Toast (http://www.foodnetwork.com/recipes/trisha-yearwood/avocado-pesto-toast). I didn’t copy the recipe down and I didn’t go back to look it up when I made this for dinner but my recipe and hers is pretty close.  Next time I’ll remember the lemon. That would be even better.

Why avocado pesto? Some people, my daughter included, find a full basil pesto too much. Basil is a powerful flavor and it can be overwhelming. Cutting down on the basil with avocado (or Swiss Chard, Spinach, Arugula, Asparagus, or some other green) is a really good alternative. The avocado lends the sauce a smooth, rich mouth feel and is good for you too!

The best thing is that this is a no cook sauce and serves 2 – 4.

the ingredients

Hardware

Blender

Serving Bowl

Pot for Spaghetti

 

Ingredients

2 oz package of pine nuts

1 package fresh basil (about 1/2 cup) stems removed

1 cup shredded parmesan

1 4oz package avocado (guacamole that is just avocado) (or 1 whole fresh avocado)

1 Tblsp minced garlic

1/2 cup extra virgin olive oil

Salt and Pepper to taste

Lemon juice (2 Tblsp Optional)

In a large pot, cook 12oz spaghetti according to package directions.

It’s All in the Blender

While the water comes to a boil and you cook the spaghetti, add the pine nuts, cheese, garlic, basil and guacamole to the blender.

Add the oil and pulse to puree.

Blend until smooth drizzling in the olive oil. Add the lemon juice if you so desire. If it’s too thick, add up to 1/2 cup of water. Adding more oil can make the pesto too greasy and the avocado is already pretty fat.

It’s smooth and creamy!

(Note: I probably should have spun the dry pine nuts a few times to break them up first, then added the basil, then the rest but, it all worked out in the end.)

Time to Mix it Up!

Drain the cooked pasta, put in serving bowl, add the pesto and toss to coat.

Enjoy.

My hubby loved the meal. He didn’t find the basil overpowering and the avocado gave the meal a nice rich feel.

Thanks for stopping by Chicklets in the Kitchen. Do you have a favorite pesto supper? Please tell us about it in the comments box below if you feel so inclined.

My name is Connie Cockrell and I write SciFi, Fantasy, Mysteries, and a lot of other things and you can find links to all of my books at www.ConniesRandomThoughts.com.

Introducing Myself With One More Chicken Recipe

Butternut Squash and Roses by Randy Cockrell

Butternut Squash and Roses by Randy Cockrell

Hi, my name is Connie Cockrell and I’ve been invited by the wonderful ladies of Chicklets in the Kitchen to participate on their blog. I write SciFi, Fantasy, Women’s Fiction and a lot of other things and you can find links to all of my books at http://www.ConniesRandomThoughts.wordpress.com.
I suffer from Celiac disease and my husband is lactose intolerant. That means I cook most of our food at home. I’ve also begun modeling my diet after the Paleo Diet to help both of us lose weight and feel healthier. And like any author, sometimes the freezer gets a little bare. The other night I had chicken breast thawed. Pre-Paleo, I might have butterflied those open, pounded them thin and turned them into a scaloppini, this particular night, I was sticking to the Paleo plan.
What is that, you might ask. It’s a diet that’s free from grains and dairy, as it is believed hunter/gatherers may have eaten. I don’t stick to it strictly, moderation in everything, but I stayed pretty close with the chicken breast.
I rubbed them with olive oil, salt, pepper and finely chopped rosemary (from my garden!). Then pan fried them until done. I deglazed the pan with a little white wine and let that reduce. I removed the cooked breasts and added plain, non-fat Greek yogurt to the reduced pan juices. Over low heat I stirred it to combine and put the chicken back in the pan. Yes, yogurt is a dairy but you only use two or three tablespoons. Like I said, I’m not crazy strict about it. The side dishes were green beans and cherry tomatoes from the garden. It was delicious. Sorry, I didn’t think to take a picture but you can see my garden where I have a nice crop of trellised butternut squash.
Thanks for stopping by Chicklets in the Kitchen. Please tell us about your garden or favorite chicken go to meal in the comments box below if you feel so inclined.