Poached Pear

I have almost completed my journey through winter produce with this Part 5: the pear.  I have to admit that I am not fond of raw pears.  When I received my box from Washington's Green Grocer this past week, I almost gave my friend who shares the box with me all of the pears.  However, I knew that my adventure through winter produce needed to include me finding a way to enjoy one. 

Wondering what I can do with one pear, I saw that I had some day or two old red wine on my counter and an tangelo in my fridge.  So I thought, I'm going to do a poached pear! I thought that the process would be difficult considering the delicate nature of the pear and how posh a poached pear sounds.  But really, the process was super simple and the leftover poaching liquid turns into a fantastic sauce.

As you probably can see by now with my cooking, I am not one for exact measurements, so the numbers below are approximations.  You can change the spices based on what you have on hand!  If you make more than one pear, just increase the surface area of the pot so that you can put all the pears in at the same time, as well as increase the liquid slightly.  To finish the whole thing off, I paired the pear with tart Greek yogurt and crunchy almonds.  It really is the perfect combination of textures, flavors, and sweet tooth satisfaction.

Ingredients
1 Pear
1/2 bottle dry red wine (cabernet or merlot)
1/8 cup sugar
orange zest (use a veggie peeler to get a good 1"x3" piece for easy scooping out later)

juice of orange
1 cinnamon stick (or 1 tsp ground)
1 tsp vanilla extract (the real stuff, not the artificial flavoring)
pinch of nutmeg
2 T Fage Greek yogurt (optional)
1 t Sliced yogurt (optional)

Directions

• Put all of the ingredients but the pear in a small pot. Bring to a boil, then turn the heat down to medium and simmer for 5 minutes.
• While the liquid is simmering, take a veggie peeler and peal the pear, leaving the stem on the top intact.

• After the liquid has simmered, put in the pear and poach it for 15-20 minutes, turning every 5 minutes for even color.  You will know the pear is finished when you can stick it with a knife and it goes in easily, but is still slightly firm.
• Remove the pear and set aside to cool. Keep the poaching liquid on medium heat and reduce the liquid by half to make a slightly thickened sauce.  This should take approximately 15 minutes.  Once thickened, remove from heat and allow to cool.
• Once everything reaches room temperature, put the pear in a bowl or on a plate, spoon some of the sauce on the pear, and serve with Greek yogurt & sliced almonds.

Butternut Squash Soup

I know, I know.  I've already done a post on butternut squash.  But I got a great new box of fruits and veggies from Washington's Green Grocer and I really wanted to use what I had! In the box was a medium butternut squash and some granny smith apples, so I decided to try my hand at using this combination in a soup.  I am so excited about the results that I can't wait to share the recipe with you all!

Making soup is one of my favorite ways to save money.  You can use standard soup ingredients (onions, garlic, olive oil, carrots, etc) that you should have in your pantry and make different soups based on the additional ingredients you have in your fridge. Although a butternut squash and apple soup may sound weird, their combination is timeless.  The apple brings out the natural sweetness of the squash while not making it too sweet.  The touch of sour cream on top of each bowl adds not only to the soup's presentation, but the tart cream compliments the sweet soup to balance the flavors.

So with a few ingredients that you may not have in your pantry (butternut squash, leeks, & apples) along with your usual pantry items, you should be able to make a comforting, elegant soup for just a little pocket change.

Butternut Squash Soup
Ingredients:
1 tsp olive oil
1 tsp butter
1 medium onion, chopped
3 cloves garlic, minced
1 medium leek, cleaned and chopped
1 medium butternut squash, peeled and cubed

1 medium granny smith apple, cored and cubed

1 cup shredded carrots (or one large carrot chopped)

salt and pepper to taste

1/4 tsp nutmeg
4 cups (1 box) chicken stock

sour cream (optional)

Directions:

• Put the olive oil and butter into a large soup pot on medium-high.  Once the butter is melted, add the onion and garlic. 

• While the onions and garlic are cooking, chop the rest of your ingredients.  The butternut squash is a bit tricky, so be careful or buy the pre-cut squash.  For the leeks, cut them in half, then chop into tiny moons.  Leeks hold a lot of "grit" in them, so after you cut them, place them in a big bowl of water.  The grit will fall to the bottom while the leeks float.  Scoop out the leeks from the bowl and place in a strainer (dumping everything into the strainer will also move the grit, so don't dump it all!)

• After you have chopped all your ingredients, put them into the hot pan.  Season the veggies with salt, pepper, and nutmeg.  

• Add the chicken stock, cover, and bring to a simmer.  This should cook for 30-40 minutes, or until you can easily stick a knife into the butternut squash.

• Once the soup is fully cooked, use an immersion or stand blender to puree the soup.  If using the stand blender, make sure to do small batches and to keep the hole in the top of the lid open.  Place a towel over the hole to protect yourself just incase some of the hot liquid should come out.  Make sure to start blending on a low speed, then move to high until you get a smooth consistency.

• All that's left is to check your seasonings and serve!  

Blood Oranges

My favorite winter produce has finally arrived!!!!

I was craving some fruit, so I visited my local Whole Foods to grab some produce that does not need refrigeration (to see why, see my last post).  I walked into the produce section to discover a large pile of blood oranges.  My winter produce adventure is almost complete with this Part 4: the blood orange!

Now, some of you may be saying...."Ewww, blood oranges? What does she mean by blood?" Well, this name really comes from the color of the juice.  Although the outside looks like a normal, average orange, the inside shows a deep red color.  The blood orange has a sweeter, less tart taste than a naval orange and I feel it has less acidity.  For this reason, those who usually cannot eat a navel orange may find the blood orange more palatable.

The price at Whole Foods was $1.25 per orange, which is not as economical as other winter citrus fruits.  However, as I'm obsessed with this fruit I don't mind to pay the price for a few.  As more people try blood oranges for themselves, the more available they will become in local groceries and at a lower price.

So try this exotic orange next time you go to the store.  You can mix the juice with club soda for a fancy drink or eat it as is.  Just be careful when peeling and eating this delicious fruit, or your fingers may just be stained red...

Is Butternut Squash Buttery?

Part 3 of my winter produce pursuit is the butternut squash.  I think the the first time I tried butternut squash and really enjoyed it was at the Taste of Georgetown a few years ago.  Clyde's had a butternut squash soup with creme fraiche and duck confit...oh my goodness, my mouth died and went to heaven! 

Still, that does not mean I cannot enjoy butternut squash from the comfort of my own home.  I have made my own butternut squash soup, but have not been able to perfect the smooth consistency which the best butternut squash soups have.... Still, below is my new favorite recipe.  It is a butternut squash pasta bake with ricotta cheese.  When roasted, the squash almost "melts like butter" to make an awesome sauce.  I call it my grown up version of mac & cheese, and trust me, it is super tasty, comforting, and healthy.

Butternut Squash Pasta Bake

Adapted from WeightWatchers.com

Ingredients 

1.5 cup dry whole wheat pasta (I prefer rotini because it catches all the sauce!)

boiling water to cook pasta
20 oz butternut squash, peeled and cubed (Trader Joe's sells this exact thing)
1 1/4 Cup milk
2 T all-purpose flour
2 t minced garlic
1/2 t table salt
1/4 t black pepper
1 T fresh thyme, chopped
1/3 cup grated Parmesan cheese
1/4 cup walnuts
1/2 cup ricotta cheese (I use fat free, but any kind if fine)

Directions

• Preheat oven to 375°

• Coat a baking sheet with cooking spray.  Place squash on prepared baking sheet; roast until tender, about 20 to 30 minutes.  

• While she squash is roasting, place a medium pot of water on the stove to boil.  Once the water comes to a boil, heavily salt the water and place pasta in the pot.  Cook until 'al dente' or while it's still firm and not squishy.  I cook my pasta from a minute under the time on the package since the pasta will continue to cook in the oven.  Drain, and set aside in the original pan, covered.

• Mash the butternut squash with either a hand masher, or in a ziplock bag.  I like mine to still be a bit chunky, but you can get it completely smooth by using a blender instead.

• In a medium saucepan, whisk together milk, flour, garlic, salt and pepper.  Bring to a boil over medium-high heat, whisking frequently; reduce heat to low and simmer until the sauce has thickened (about 2 minutes).

• Remove the sauce from the heat; add in the mashed squash and thyme, then toss with the pasta to coat.

• Transfer the pasta mixture to a baking dish, dot with spoonfuls of ricotta and then sprinkle with Parmesan cheese and walnuts.

• Bake until the top is lightly browned in a few spots and bubbly, about 15-20 minutes, and enjoy!

Clementine "Cuties"

Today I dive a bit further into my discovery of awesome winter produce with another of my favorites, the clementine.

I usually associate clementines with Thanksgiving as my Aunt always brings them to Kentucky from Texas.  The large box usually does not last long as we sit around the kitchen table, talking about life as we peel.  Clementines are a great snack since they are small, keep well refrigerated or on the counter, and are easy to peel.  I did not see them in my local grocery until early December, and you can definitely find them just about any where now.  I'm taking several to work as a healthy afternoon snack since I know they will not go bad as quickly as other fruits.

I have not found many recipes using clementines, save the usual jelly, jam, or sauce.  However, like the pomegranate I think that clementines are best enjoyed in their raw, unaltered form.  So if you're looking for a fresh fruit to eat this new year, look no further than this small citrus fruit!

The Not-So-Elusive Pomegranate

I start my dive into Winter produce with the pomegranate.  Granted, this is the easiest fruit to conquer, but it was also the only one I could find in the store this week.  I like to eat the seeds as is, but they also are great on salads, cooked down for sauces, and added to smoothies.

A few years ago, no one even talked about the pomegranate, but with its healthy benefits, pomegranate products are popping up everywhere.  To enjoy this winter fruit without spending a fortune, I suggest buying the whole fruit.  I think the reason most people buy pomegranate products and not the fruit itself is that they do not know how to eat it or open it!  Well, after this post you will no longer have that excuse!  Here is a step by step look at how to open a pomegranate:

First, you need three things: 1) the pomegranate, 2) A bowl filled with water, & 3) A knife and cutting board.

Cut off the top and bottom of the pomegranate.  Cut enough to reveal the white pith and not to cut into the seeds.  Next "score" the pomegranate's skin, cutting from the top to the bottom as shown below. 

Once you have scored the pomegranate, put the whole pomegranate into the bowl of water and gently open the pomegranate along your cuts.  Doing this under water prevents any juices from spraying on your clothes and staining them.  After you open the pomegranate, proceed to removing the white pith from the seeds. 

I throw away the outside skin as I go, but as you can see below, the pith floats to the top while the seeds fall to the bottom of the bowl.  From here you can scoop off the pith, then drain the water.

You are left with juicy pearls of pomegranate goodness.  I transferred the seeds to a Tupperware container.  I would suggest eating them within 3-4 days, so if you aren't ready to eat your pomegranate, simply wait tocut it.

Sure, you can buy the seeds out of the skin, but at Trader Joe's they cost double for half the amount of seeds! With just a little time and effort, you can enjoy this winter fruit for far less.