- ¾ cup white whole-wheat flour
- 2/3 cup old-fashioned oats
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 1/8 teaspoon salt
- 6 tablespoons unsalted butter, chilled and cut into ½ inch squares
Preheat oven to 350 degrees F. Butter an ovenproof dish that is approximately 13 X 9. Mix the seven ingredients in a medium bowl. Add the butter and rub in with fingers until moist clumps form. Keep aside.
- 2 pounds ripe yet firm pears, peeled, cored and sliced thin
- Juice of one lemon
- ¼ cup sugar
- 1 tablespoon all purpose flour
Toss the pears with the lemon juice, sugar and flour. Transfer the filling to the ovenproof dish. Sprinkle topping over. Bake the crumble until pears are tender and the topping is golden brown- about 40 minutes. Cool for a few minutes before serving with vanilla ice cream.
Pears are not one of my favorite fruits. I like eating them in tarts and cakes but somehow they never end being part of my weekly grocery shopping. A friend had a bag full of Pears and gave me a few to take home. I didn’t know what to do with them- I guess I could have eaten them raw but that didn’t appeal to me. I felt they were asking to be cooked and served as a savory dish. I started looking on the web for ideas. I also thought it would be nice to find a chicken dish- people are always looking for a different chicken dish to make. I finally found a chicken dish that was cooked in a skillet and included a pear salsa! I decided to add a pear sauce with the chicken that I made in the same skillet as the chicken. The salsa was quite easy to make especially since it didn’t include any special ingredients. It was delicious with the chicken and the pear sauce went really well with the whole dish. I daughter ate the chicken without the salsa- I made a pasta dish for her with corn and peas with a little cheese- she said it tasted like macaroni and cheese with veggies in it! Overall it was a successful dinner!
- 2 large Anjou or Bosc pears, peeled, cored, cut into ½ inch cubes
- 1 red bell pepper, diced and seeded
- ¼ cup red onion, chopped fine
- 2 medium serrano or jalapeno peppers, seeded and chopped
- ¼ cup fresh lemon juice
- 2 teaspoons honey
- 2 teaspoons salt
- ½ cup cilantro, chopped
Mix all ingredients except cilantro in medium bowl. Let stand at room temperature 1 hour. Stir in cilantro.
- 1 pound chicken cutlets
- ½ cup all purpose flour
Sprinkle chicken with salt and pepper. Place flour in wide shallow bowl with 1 teaspoon salt and ½ teaspoon pepper. Dredge chicken in flour, shaking off excess. Place on baking sheet.
- 2 tablespoon extra-virgin olive oil
- 2/3 cup chicken broth
- 2/3 cup pear nector
- 2 teaspoon Dijon mustard
In a large frying pan, heat the olive oil. Add the chicken breast pieces and cook until brown and cooked through, about 3 minutes per side. Transfer to plate; tent chicken with foil to keep warm. Add broth to frying pan and bring to boil, scraping up browned bits. Stir in pear nectar, mustard. Boil until thick enough to coat spoon, about 4 minutes. Taste for seasoning. Serve with salsa.