Thursday, February 7, 2013

Canned pears are not to be underestimated.

Here's what I hate about feeding a baby. On Tuesday and Wednesday, said baby LOVES pears. Not fresh pears you've peeled and chopped, mind you. He loves the canned pears you've painstakingly chosen due to their low sugar content and own-juice marinating they've been doing. (No heavy syrup, thanks.)

Whatever. He wants to eat something other than cheese, peas, or yogurt. I. don't. care.

On Thursday, you offer him these same pears, but since they have been refrigerated, or because they've been open for more than 6 hours, or simply because babies are just kind of jerks sometimes, damnit, he's not having ANY of it.

And so you find other things to do with the can of sliced pears. (And the juice. Don't drain too quickly)

Blue Cheese Topped Pork Chops with Pear and Blue Cheese Arugula Salad  
Salad from a Sandra Lee Recipe (serves 2 large servings)
 2 tbsp pear juice
1.5 tbsp Olive Oil
.5 tbsp Balsamic Vinegar
Pinch each salt and pepper
Several cups Baby Arugula (4? What's in a bag?)
About 8 pear slices (slice the canned slices in half)
2 tbsp blue cheese
2 tbsp candied pecan pieces (whatever you find that look good. Mine were honey glazed)

Combine pear juice, oil and vinegar and S&P. Toss with Arugula. Top with pear, blue cheese and pecan.

Blue Cheese Pork Chops
 Two boneless pork chops
salt and pepper
dried thyme
blue cheese
Spray oil

Season each chop well with S&P and thyme. (A good pinch of each)
Cook over high heat for 3 minutes until brown, and then flip. Cook another 3 minutes, then add a 1/4 of water of so, cover, and cook another 6-8 minutes or so until cooked through. When almost done, sprinkle blue cheese on top, cover (with heat off) and let sit a few minutes until cheese has mostly melted.

Served with multi-grain rice. Because E usually will eat the leftovers.

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