Steamed Pears

*this apparently an old, popular home remedy in Korea for common cold and flu, especially good for relieving fever, sore throat, and cough.

Steamed Pears

Recipe from HERE

Not-so-ripe Pears (Asian pear suggested is best)

Spoonful of honey

Cinnamon stick

Ginger

Pine nuts (optional, I didn't use)

Dried Korean dates (optional, I didn't use)

Wash the pear, cut off the top, scoop out the core with a melon baller to form a little bowl inside the pear. Be careful not to puncture through the bottom of the pear. Put in a spoonful of honey, a couple of thin slices of ginger, and a cinnamon stick along with a couple of scooped out pear pieces (or any other optional ingredients). Place the pear in a bowl to catch any drop of pear juice that seeps out during steaming. Steam for about an hour or until the pear is completely soft.

Lemon Garlic Tilapia

Lemon Garlic Tilapia (or most any fish)

Recipe from allrecipes.com

4 Tilapia Fillets

3 Tbsp fresh lemon juice

1 Tbsp butter, melted

1 Clove garlic, finely chopped (I cooked it over a stove for a bit)

1 tsp dried parsley flakes

Pepper to taste

Preheat the oven to 375. Spray a baking dish with a non-stick cooking spray. Rinse tilapia fillets under cool water, and pat dry with paper towels. Place fillets in baking dish. Pour lemon juice over fillets, then drizzle butter on top. Sprinkle with garlic, parsley, and pepper. Bake in preheated oven until the fish is white and flakes when pulled apart with fork, about 30 minutes.

Caramelized Pears

Caramelized Pears

Recipe from HERE

Not-So-Ripe Pears

Sugar

Ice cream

Wash, core, and peel pears. Cut each pear into 8 even-sized wedges. Set aside.

Heat a large pan over high heat.

While the pan is heating, place the sugar into a flat bowl (or plate). Lightly coat the pears with the sugar.

Once the pan is hot, place the pears, flat-side-down, into the pan. Let cook until the bottom begins to caramelize and brown. Swirl the pan a bit to slide the pears around. The juices from the pears will help prevent the sugar from overheating and burning. (If you are using a gas stove, just make sure the flame isn't coming up the sides of the pan, or the sugar will have a tendency to burn and taste bitter.)

Once the first side is golden and caramelized, gently turn each wedge over. Continue to cook until both sides are golden and caramelized.

Once the pears are done, remove them from the pan immediately. Serve with ice cream.