My mom used to make this for me as a quick treat when I was younger. I thought it was such a fancy dessert as a kid. Little did I know it was just three ingredients and 45 seconds in the microwave. What can I say, I was easy to please.
After a weekend of eating and eating and eating and eating. Oh, did I mention, we ate this past weekend? I needed a small, easy snack when we got home tonight. In addition to the gigantic Thanksgiving meal, I also hit up all my favorite restaurants back home while we were there. Not to mention the bags full of food we took with us for the car ride (never can have too many snacks! No…can definitely have too many snacks…) and the pounds of food my mother sent with us to take home. I need a break from eating (except I’m kind of hungry right now), or maybe some salads or something.
Anyways…this is a quick and easy snack. It’s also a nice warm bite to have as the temperatures drop and I refuse to turn the heat on (when did I become my mother??).
Also, we’re moving and my mother just sent us home with 40 lbs of fondant, 8 lbs of powdered sugar, 25 lbs of flour, and 2 lbs of brown sugar. Expect lots of cakes, cookies, baked goods, or pictures of the remnants of baked goods in the upcoming month as I try to get rid of all this stuff so we don’t have to haul it our new house.
Easy Poached Pears
- 1 pear, peeled and cut in half, or canned pears
- 3 Tbsp cranberry juice
- sprinkle of cinnamon
- Place the pear halves on a dish.
- Drizzle with the cranberry juice and sprinkle with cinnamon.
- Microwave for 45 seconds until the pears are warm all the way through.
This week, Andrew and I headed down to Jen and Evan’s for Sunday night dinner. When we walked in from the bitter cold (seriously, apparently it’s winter now), their apartment was warm and toasty and filled with a delicious smell. It didn’t take us long to sit down for a seasonally appropriate meal of lamb ragu and roasted brussels sprouts. (Also, did everyone else know it’s brusselS, with an ‘s’ at the end? I definitely did not.)
The lamb ragu is Greek style which is sort of unexpected but quite delightful. I feel like it makes the meal seem a bit less heavy. There’s a lovely sprinkling of cinnamon as well which adds a warm touch. The ragu was topped with some feta cheese and freshly chopped mint and parsley. I ate two bowls in a hurry.
It was a great way to end a weekend and start off a short week. Thanks Jen and Evan!
- 2Tbsp extra virgin olive oil
- 1 1/2 pounds ground lamb
- Fine sea salt and black pepper
- 2 sprigs fresh oregano, leaves finely chopped (about 1 tablespoon)
- 4 cloves garlic, finely chopped
- 1 onion, finely chopped
- 1 large fresh bay leaf
- 1 cinnamon stick
- 1 small red chili pepper, finely chopped
- 3 Tbsp tomato paste
- A small handful of pitted kalamata olives, finely chopped, or 2 tablespoons black olive tapenade
- 1 cup dry white wine
- 1 1/2 cups whole milk
- A few grates fresh nutmeg
- 1 pound ziti pasta
- 1/2 pound brick Greek feta cheese, drained and finely crumbled
- A handful each of flat leaf parsley and fresh mint, finely chopped
- Heat the olive oil in a large pot over high heat. Brown the lamb until it's a deep brown.
- Add a generous amount of salt and pepper, oregano, garlic, onion, bay leaf, cinnamon stick, and red chili pepper and cook for 7-8 minutes until it's softened.
- Add the tomato paste and olives and stir for about 30 seconds.
- Add the white wine to deglaze the pan and then add the milk and nutmeg. Reduce the heat to a simmer and leave it while you make the pasta.
- In another large pot, cook the ziti until it is al dente. Drain the pasta, but reserve 1 cup of the pasta water for later. Return the pasta to the pot it was cooked in with half of the crumbled feta.
- Discard the bay leaf and the cinnamon stick from the ragu. Add the ragu to the pasta and stir, using the pasta water to help stir it.
- Serve with crumbled feta, mint, and parsley.
Adapted from Rachael Ray