COOKED PEARS RECIPES

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SIMPLE VEGETARIAN SLOW-COOKED BEANS RECIPE: HOW TO …



Simple Vegetarian Slow-Cooked Beans Recipe: How to … image

When I have a hungry family to feed, these tasty beans with spinach, tomatoes and carrots are a go-to dish. This veggie delight is frequently on our menu. —Jennifer Reid, Farmington, Maine

Provided by Taste of Home

Categories     Side Dishes

Total Time 04 hours 15 minutes

Prep Time 15 minutes

Cook Time 04 hours 00 minutes

Yield 8 servings.

Number Of Ingredients 11

4 cans (15-1/2 ounces each) great northern beans, rinsed and drained
4 medium carrots, finely chopped (about 2 cups)
1 cup vegetable stock
6 garlic cloves, minced
2 teaspoons ground cumin
3/4 teaspoon salt
1/8 teaspoon chili powder
4 cups fresh baby spinach, coarsely chopped
1 cup oil-packed sun-dried tomatoes, patted dry and chopped
1/3 cup minced fresh cilantro
1/3 cup minced fresh parsley

Steps:

  • In a 3-qt. slow cooker, combine the first 7 ingredients. Cook, covered, on low 4-5 hours or until carrots are tender, adding spinach and tomatoes during the last 10 minutes of cooking. Stir in cilantro and parsley.

Nutrition Facts : Calories 229 calories, FatContent 3g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 672mg sodium, CarbohydrateContent 40g carbohydrate (2g sugars, FiberContent 13g fiber), ProteinContent 12g protein.

SHEET-PAN ROASTED CHICKEN WITH PEARS AND ARUGULA RECIPE ...



Sheet-Pan Roasted Chicken With Pears and Arugula Recipe ... image

In this hearty sheet-pan meal, thick pear wedges and chicken thighs seasoned with earthy, warming spices are roasted until soft and tender. During the last five minutes, crunchy sunflower seeds are scattered on the pan to sizzle in the pan juices, gaining a salty flavor that balances out the sweetness of the pears. A final topping of arugula soaks up any lingering juices and turns this into a full-on meal. Using firm, not-quite-ripe pears prevents them from becoming mushy and falling apart during the cooking process. Swap baby spinach for the arugula and sherry vinegar for the lemon juice, depending on what you have on hand. Serve any leftovers on a bed of fresh arugula, dressed with lemon and olive oil.

Provided by Yasmin Fahr

Total Time 40 minutes

Yield 4 servings

Number Of Ingredients 12

6 skin-on, bone-in chicken thighs (2 1/2 to 3 pounds)
Kosher salt and black pepper
1/2 teaspoon red-pepper flakes
1 teaspoon cumin
1 teaspoon coriander
1 tablespoon grated fresh ginger from a 2-inch piece
3 tablespoons olive oil
2 firm, semi-ripe Bartlett or Bosc pears, cored and quartered lengthwise
2 tablespoons raw, unsalted sunflower seeds
2 packed cups baby arugula
1 lemon, halved
1/4 cup fresh cilantro leaves and tender stems, roughly chopped (optional)

Steps:

  • Heat the oven to 450 degrees with a rack in the center.
  • Pat the chicken dry and trim excess fat and skin. Sprinkle all over with 2 teaspoons salt, and season with pepper. In a small bowl, mix together the red-pepper flakes, cumin, coriander, ginger and oil. On a sheet pan, rub the chicken and pears all over with the mixture. Arrange chicken skin-side up and pears skin-side down. Cook until the chicken is cooked through (165 degrees at the thickest part) and the pears are tender, 25 to 30 minutes. During the last 5 minutes, add the sunflower seeds to the pan. If there’s a lot of fat when finished cooking, tilt the pan and spoon it off until there’s a light coating on the surface of the pan.
  • Scatter the arugula on top, and squeeze the juice of 1/2 lemon over the pan. Season with salt and pepper to taste. Top with herbs, if using. Cut the remaining lemon half in quarters and serve.

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