Have yourself a very peary Christmas! (Butternut Squash and Pear Soup)

It's all done.  Christmas shopping that is.  A pile of gifts are to my right and a heap of wrapping paper is to my left.

Is it just me or was Christmas kind sneaky this year?  Seriously, it feels like it came out of nowhere.  Not that I am complaining.  I adore Christmas.  The lights, the music, the laughter, the story of a baby born long ago... it truly is the most wonderful time of the year.

Some other things I love about Christmas:

Peppermint everything
The smell of Christmas trees
Mannheim Steamroller

Wreaths on the door
Rain coming down (yes, rain and not snow... California!)
Giving presents

Fudge
Christmas cookies
Mistletoe

What a minute -- I have never actually been kissed under the mistletoe before!  Guess I better grab that many of mine and make some Christmas magic happen! ;)

And last, but not least, SOUP!  It has always been one of my favorite dishes, and I hope it forever more shall be...

How about you?  What are your favorite things from this season?

BUTTERNUT SQUASH AND PEAR SOUP
Recipe from Everyday Food, Dec. 2012

ingredients

• 2 tablespoons extra-virgin olive oil, plus more for serving
• 1 medium yellow onion, diced large
• 1 small butternut squash (about 2 pounds), peeled, seeded, and diced large
• 2 pears, peeled and diced large
• Salt and pepper
• 1/4 cup low-fat plain Greek yogurt
• Chopped fresh chives, for serving

directions

1. In a medium pot, heat oil over medium-high. Add onion and cook until translucent, 6 minutes. Add squash, pears, and 4 cups water; season with salt and pepper. Bring to a boil; reduce to a rapid simmer and cook until squash is soft, 20 to 25 minutes.
2. In batches, fill a blender halfway with soup and puree with yogurt until smooth (use caution when blending hot liquids), transferring to a clean pot as you work. Season with salt and pepper; serve with chives and a drizzle of olive oil.

COST: $$4.42   COST PER SERVING (6): $0.74

Pear & Arugula un-Flatbread (The Quest for the Perfect Flatbread, Part 1)

There's a little something that I do when I find something I really like at a restaurant:  I try to figure out what they did to make it taste so darn good.  See, I have this idea that if some cook in a restaurant can do it, so can I.  The problem is that other than the Olive Garden, most restaurants aren't willing to tell you how they do it.  (The Olive Garden, however, posts many of their recipes online, which if you ask me is quite wonderful.)  This means that if I try something that I really really REALLY want to have at home I am then on the quest to make it happen.  Which would be how I learned to make some great avgolemono soup... but that is for another post, another time.  This particular quest that I am on right now is how to make the pear and arugula flatbread from this place:

Have you tried this stuff???  This flatbread is so incredibly delicious that I cannot even explain it to you.  It is, wow... top notch.  Top notch.  But alas, there is no recipe out there for it so it is up to me to find out how to do it.

First, I played around with my toppings.  We tried pears with arugula and blue cheese broiled on toast.  It was nice, but I was missing something.  So I went back to The Cheesecake Factory, ordered myself some of that flatbread, and realized I needed caramelized onions.

That was easy.  So easy.  I had never caramelized onions before, but now I feel a whole new world is opened up to me.  I want to put caramelized onions on burgers, on fish, on everything.

My husband told me it made the house smell like In-n-Out.  That means it was a success ;)

Then I needed to find out how to make flatbread.  According some website I found via a Google search, I could make flatbread with pizza dough. 

Well. 

Maybe it worked for them, but not for me.  My flatbread, as yummy as it was, was not FLAT bread, but Puffy bread.  But that's OK... I am on the right start and I am not done yet.  I will make the perfect pear and arugula flatbread sometime soon, I promise you that.

In the meantime, I don't mind enjoying Pear and Arugula Puffy-bread and I thought you might enjoy it, too ;)

 
THIS TIME --

INGREDIENTS:
1 pack fresh pizza dough
1 pear, chopped
1 cup arugula
1/2 cup soft cheese
3T olive oil
1/2 white onion
salt and pepper to taste

DIRECTIONS:

1. Follow directions for pizza dough or flat bread dough for prep. 
2. To caramelize onions, chop the onion into slices.  Cook with 1T of olive oil over medium-low heat, stirring often.  Let cook for about 30 minutes.
3. When pizza dough is ready, spread out in shape you want and spread 2T of olive oil on top.  Put all toppings on the dough and cook for 8-10 minutes on 400F.

COST:  $5.20          COST PER SERVING --
                                       As the main dish (2): $2.60
                                       As a side (4): $1.30

A Very Peary Christmas (Pear Smoothies)

For the past week I have been drinking a banana smoothie for breakfast everyday.  I found this great, easy recipe and tried it.  A total winner.  But this morning when I went to get my banana to throw in the blender I came to a big block in the road: there were no bananas left.  This wouldn't have been a problem but I already had all the other ingredients in the blender, ready to be whirred together.  So I looked at my fruit basket:  oranges, tangerines, limes, and a tomato.  Nothing that would go well with milk, peanut butter, oats, and honey.  Quite a problem.  Until I remembered that I had a special delivery yesterday: a box of pears.

Not only did I get a box of pears from family, I received this beautiful pear ornament from one of my students.  I don't think I have had more than three pears in my house -- not "at a time" but ever.  I have never really been a pear person, but between that pear h'orderve dish I made up yesterday (I am starting to drool just thinking about it...) and all these pears sitting on my table and hanging on the tree, I guess this was the Christmas that I was destined to become a pear person.  So, I grabbed a pear and dropped it in the blender. 

Want one?  It is simple.  Take two tablespoons of oats (like Quaker Oats) and blend them until they become a powder.  Add one cup milk, one pear (cut up), one and half tablespoons of peanut butter (I do half Skippy/half healthy junk), and a smidgen of honey.  Blend.  Enjoy.  And share with a friend because it makes two servings.

There we have it, another winning pear recipe.  I think I have to blame The Cheesecake Factory for my sudden love of pears.  Have you tried their pear/blue cheese/arugula flat bread?  Oh.My.Word.  To die for.  Last time we went I ordered two of them.  Yes, two of them.  That was it, nothing else.  I could only eat one, but I had a great lunch waiting for me the next day.  You will probably be seeing my attempt to recreate that sometime soon.  After all, I have a lot of pears to get through!

To you and yours, I hope you... well, see for yourself :)  (Yes, I am a corn-dog sometimes.)

COST: $1.30          COST PER SERVING (2): $0.65

Pears with Bleu Cheese and Arugula

My oh my. 

You will DEFINITELY want to make these little bad boys for your next get together.

These are quite possibly the tastiest and easiest h'orderves I have ever tried.  They take no special technique, which makes someone like myself (AKA someone who abhors anything requiring fine motor skills) able to do these.

Shoot, if you can finger paint you can make these -- they are that simple.

First, you need four ingredients:

Three pears, creamy bleu cheese, prosciutto, and arugula.  Turkey bacon works, too, if you don't like prosciutto.  You just need to cook it first, but the rest of the instructions are the same.

Cut the pears into eight wedges.  Smear cheese on top.  Layer two to three pieces of arugula.  Wrap in your meat. 

Ta-da! 

I told you it was simple ;)

**If you are making them in advance, toss the sliced pears in fresh lemon juice before hand so they don't brown.

I found another great thing about Christmas break: the fact that I can take pictures when their is sunshine outside!  Finally I can do real pictures.  Sure, I may have looked like a fool walking to the park carrying a plate of h'orderves, a bowl of arugula, a pear, and a camera slung over my shoulder... not to mention my beautiful outfit of sweaty gym clothes and a post-Zumba hair-do.  Whatever.  I walked with my head held high knowing I would get some good pictures that my little apartment could not provide -- and I offered an h'orderve to anybody staring at me.  That shut it down real quick ;)

Recipe from Real Simple, January 2008

COST: $9.70                 COST per piece (24): 41 cents