Roasted Pears with Blue Cheese & Cranberries

Lately, most of the dinners chez nous are a fairly consistent staple of Dairy meets Starch, they have Love Child.  This is because it’s easy, because it’s filling, and because I’d like my pre-ice cream meal to be complementary to the main event.  Obvi.

Even when the husband might be thinking we could incorporate some more meat or veggies, he’s smart enough to know not to comment.  Ever.  There are some definite perks to pregnancy.

However.  Every once in a while, you do crave the green stuff.  Ina here, to the rescue.

Roasted Pears with Blue Cheese & Cranberries 

(adapted from Ina Garten)

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  • 2 ripe pears
  • juice from 2 lemons
  • crumbled blue cheese
  • big handful dried cranberries
  • big handful nuts – walnuts, pecans, or almonds
  • 1/3 cup apple cider or 1/4 apple cider vinegar
  • if using apple cider and not apple cider vinegar, splash balsamic
  • big dollop of honey or 3 big tablespoons brown sugar
  • 1/4 cup olive oil
  • arugula (we used Bibb lettuce, but this would definitely be better with the bite from arugula)
  • salt, pepper (optional)
  1. Preheat oven to 375 degrees F.
  2. Peel the pears and slice in half lengthwise; remove the core.  Cut just a small slice off the back – this will keep it steady on the baking pan.  Toss with about half the lemon juice and place in a small baking dish, core side up.
  3. Mix together the blue cheese, nuts, and cranberries in a small bowl and top the pears with the mixture.  Mix together the cider, balsamic, honey/sugar and pour over the pears, reserving a bit of the liquid.
  4. Bake pears for 25-30 minutes & pull from the oven.  Make a dressing by whisking together the rest of the lemon juice, the olive oil, and the reserved basting liquid.  Serve the pears on top of the arugula with the dressing.

The Verdict:

This is delicious.  Eat it.  Feel healthy.  And then, to the ice cream.

 

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Cheesy Polenta & Mushroom Chickpea Medley

So.  It’s Friday and I still haven’t posted my menu plan for the week.  This is because March is #crazypants and there IS no menu plan.  I’ve been eating cereal for dinner.

March is regularly the month where work becomes a little more insane than usual, and cooking/exercising/sleeping/being a nice person (sometimes, I do try to be one!) goes by the wayside.  Planning, schmanning.

And then yesterday, we had a glorious snow day, and I scrounged around in the pantry and came out with this heaping bowl of comfort – inspired by Cooking Light.

IMG_3152Cheesy Polenta & Mushroom Chickpea Medley

  • olive oil
  • 2 cartons mushrooms, sliced
  • 5 garlic cloves, minced
  • 1 large red onion, sliced
  • leaves from about 10 fresh thyme sprigs
  • about 1/2 cup white wine
  • 3 tablespoons or so balsamic vinegar
  • 1/2 cup veggie or chicken stock
  • salt, pepper, crushed reds
  • 1 can chickpeas, rinsed and drained
  • 1 box instant polenta and…
    • 4 1/2 cups water
    • blue cheese
    • a little pat butter
    • salt, pepper
    • about a cup of parmesan
  • topping: parsley (note: this would probably be heavenly tossed with a little arugula, which I did not have on hand)
  1. In a large, deep skillet, heat olive oil over medium high heat.  Add mushrooms, onion and thyme; cook down about 4-5 minutes.  Add garlic and cook an additional 3-4 minutes.  Add white wine and vinegar, cook down a few minutes.  Add broth and season with salt and pepper.  Add chickpeas, bring the whole thing to a boil, reduce heat and simmer.
  2. For the polenta, bring your water to a roiling boil.  Add the polenta slowly – whisk swiftly so it doesn’t clump!  Remove from heat after it thickens and add your cheese.  I added the blue cheese cream from the steaks we had for Valentine’s Day as well as a hefty about of parmesan.  Season with salt and pepper.
  3. Place the polenta at the bottom of a bowl, top with the mushroom mixture, a little bit of parmesan and the parsley.

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The Verdict:

This is basically just comfort food in one bowl.  March: bring it on.