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County Faretasty fresh By SHARON K. GHAG The Modesto Bee (MCT) Pears are one of the sig- nature fruits of autumn, and a nice change of pace from summer's delicate fruits and berries. Though there are thou- sands of varieties, Bartletts are the best known. They're recognized by their shapely bottoms and long necks. They arrive rock-hard at the grocery store. Most pears ripen off the tree, and Bartletts are no exception. They're picked in August and Sep- tember when mature but still firm and available through December-Janu- ary, according to the USA Pears Web site, www.usa- pears.com. Given time, Bartletts turn from green to yellow and their flesh from crunchy and tart to creamy and super sweet and juicy — perfect for eating out of hand. If the neck near the stem yields when pressed, it means the pear is on its way to ripening. what's needed for these recipes. Softer pears will turn mealy as they cook. Pears can be used in place of apples in any recipe. The advantage of using pears is that they let other flavors shine. That means you can really taste the touch of car- damom and apricot jam in the pie. Pears also have more fiber than apples: 5 grams to an apple's 3 grams. A medium-size pear, though, has more calories: 98 calories versus an apple's 81. ——— chips tartar PEAR CHIPS Makes 20 to 30 pear Ingredients: 3⁄4 cup sugar 1⁄4 teaspoon cream of 1 cup water degrees. Firm, ripe pears are & Pears: They're in supply, so enjoy them now Stealth health: Smoothies put more nutrients into breakfast (MCT) — We're normally all for involving kids in food prep, 1teaspoon ground cinna- mon, 1/3 cup cold unsalted butter, cut into small pieces and 11⁄2 cups chopped wal- nuts. Using fingertips, blend ingredients until crumbly and sprinkle evenly on bat- ter before baking. This recipe is from "Piece of Cake! One-bowl, No-Fuss, From-Scratch Cakes," by Camilla V. Saulsbury (Robert Rose, $29.95). ——— PEAR PIE Makes 1 pie Ingredients: preserves 5 cups firm ripe Bartlett pears (about 6 or 7) 4 tablespoons apricot meg and cardamom 1/3 cup granulated sugar 1/3 cup brown sugar 1⁄4 teaspoon each nut- 21⁄2 to 3 tablespoons quick-cooking tapioca 3 tablespoons butter Unbaked pastry for 2- MCT photo Pears can be used in breads, chips, salsa, and pies. Slice Mandoline sliced the pears quickly and evenly. ——— PEPPERY PEAR SALSA Makes 6 8-ounce jars Ingredients: 1 cup white vinegar 8 cups coarsely chopped cored, peeled pears Complete Book of Home Preserving," by Judi Kingry and Lauren Devine (Robert Rose, $19.95). ——— PEAR CAKE Serves 16 Ingredients: 3 red bell peppers, seed- ed and coarsely chopped 3 green bell peppers, seeded and coarsely chopped spice 2 underripe pears Instructions: Preheat oven to 225 In a medium size saucepan, combine the sugar, 1 cup water and 1⁄4 teaspoon cream of tartar and bring to a boil. Lower the heat and continue to simmer while slicing the pears. Slice the pears 1/16-inch thick using a mandoline. Immediately immerse the pear slices in the boiling sugar. When the syrup has resumed a rapid boil, remove the slices with a slotted spoon to a plate. When cool enough to han- dle, place slices on a pan lined with parchment paper. Make sure slices don't touch or overlap. Bake 40 to 50minutes, rotating pans halfway through baking. Once chips take on a dry appearance, remove one from the oven and allow to cool on the counter. If it's crispy once it's cooled, it's ready. two weeks, or longer if refrigerated. The chips will keep for This recipe is from "The Sweet Life: Desserts From Chantrelle," by Kate Zuck- erman (Bullfinch Press, $35). A KuhnRikon Quick Red Bluff Garden Club Is Brewing Up "A Bewitching Affair" Program & Luncheon Featuring Floral Design House of Design Sat., Oct. 27, 2012 Carlino's Event Ctr., Rolling Hills Casino Kate Gleim Reserved Tickets $25.00 Last date to purchase is October 16, 2012 SOLD OUT! Tickets: Kathy 527-9403 Diane 824-5661 House of Design 909 Jefferson St. Red Bluff 1 cup granulated sugar 2 tablespoons salt 2 teaspoons dry mustard 1 teaspoon turmeric 1⁄2 teaspoon ground all- 1⁄2 teaspoon freshly ground black pepper Instructions: Prepare canner, jars and lids. In a large steel saucepan, combine vinegar and pears. Add red and green peppers, sugar, salt, mustard, turmer- ic, allspice and black pep- per. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring fre- quently, until slightly thick- ened, about 5minutes. Ladle hot salsa into hot jars, leav- ing 1⁄2-inch headspace. Wipe rim. Center lid on jar. Screw band down until resistance met, then increase to finger-tip tight. Place jars in canner, ensur- ing they are completely cov- ered with water. Bring to a boil and process 8-ounce and pint jars for 20 minutes. Remove canner lids. Wait five minutes to remove jars. Cool and store the salsa. This recipe is from "Ball C & C PROPERTIES flour 13⁄4 cups all-purpose powder 1 cup granulated sugar 21⁄2 teaspoons baking 1⁄2 teaspoon salt 2 large eggs extract 1 cup sour cream 1⁄2 cup unsalted butter 11⁄2 teaspoons vanilla chopped firm ripe pears Non-stick baking spray Instructions: In a bowl, whisk togeth- 21⁄2 cups coarsely butter and vanilla to flour. Using an electric mixer on medium-low speed, beat for 1minute, until blended. Scrape sides and bottom of bowl with a spatula. Beat on medium for 1minute. Gently stir in pears. Spread batter evenly in 13-by-9-inch baking pan sprayed with nonstick bak- ing spray with flour. Bake in preheated oven at 350 degrees for 45 to 50 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached. er flour, sugar, baking pow- der and salt. Add eggs, sour cream, 8049 Hwy 99E, Los Molinos, CA "Your Family Supermarket" (530) 384-1563 crust pie degrees. Line pie plate with half the pastry. Mix pie ingredients, dot filling with butter and top with remain- ing crust. Vent the top of the pie. Bake 40 to 50 minutes. Check for doneness by sticking a fork into the fruit and checking for tender- ness. Instructions: Preheat oven to 350 but we're going to ask that you go ahead and bar the kitchen door for this one. Del Sroufe, the man behind "Forks Over Knives — The Cookbook," is going to get your kids to start their day with kale. They just can't know it. Sroufe, like the documen- tary his cookbook accompa- nies, touts the benefits of a whole-foods, plant-based diet. His mean green smoothie is a nutrient-rich, fiber-filled, antioxidant-packed dream. But Jamba Juice it ain't. How do you turn your child's morn- ing smoothie — a relatively healthy option — into a break- fast powerhouse? You sneak stuff in. Sroufe's recommenda- tions, with tips for making them palatable: KALE Cancer-risk lowering, packed with 45 flavonoids and rich in cal- cium, magnesium and vitamins B6, A, C and K, kale is a wise addition to all of our diets. Worth breaking out the surreptitious moves, in other words. "You really don't notice the taste," he swears. "The thing is, you see it." So prepare it behind their backs and serve it in a stainless steel container with a tight-fitting lid and a colored straw. Oh, the actu- al prep: Remove the ribs of the raw leaves, chop it finely and toss it in the blender. (This works equally well with spinach.) DATES If it's not the world's healthiest food, it's at the top of the list. Almost all of Sroufe's smoothie recipes call for Medjool dates. (Medjool are the larger, sweeter variety.) "They're a fiber-adding sweetener with a bunch of vitamins and minerals, versus sugar, which is just empty calories," he says. Swap out your smoothie's sugary yogurts and juices for unsweetened almond milk and { cup of pitted, coarsely chopped dates or 2 tablespoons date syrup. CHIA SEEDS remain firm when baked into a pie. The juices in this pie will not bubble up as in a peach or cherry pie, so less tapioca will result in a juicer filling. Pears will soften but Wednesday, October 10, 2012 – Daily News 5A omega-6s, calcium, protein and 11 grams of fiber per ounce. "You've got to grind them really well," Sroufe says. "With kids, especially, it's all about texture." He recommends using a good-quality spice mill or, if you're flush with cash, a Vitamix. COCONUT WATER Proponents push this stuff for its electrolytes, potassium and magnesium. It's also low in sugar, which makes it a good substi- tute for fruit juice. Sroufe pairs it with other tropical flavors like pineapple and mango. One cup will provide plenty of liquid to juice up your smoothie. These little guys are all the rage, celebrated for omega-3s, We accept EBT, Credit or Debit Fill your freezer with your favorite cut of meats Saturday, October 13 Annual Fall Meat Bonanza 8am-5pm • #2 New York Strip Loin $2.99 lb. • Beef Tri-Tip Fully Trimmed (In the Bag) This cake is delicious — not too sweet — without a crumb topping. Camilla V. Saulsbury suggests a crumb topping made with 1⁄2cup all-purpose flour, 1⁄2 cup packed light brown sugar, 1-800-287-2187 (530) 527-2187 741 Main Street, Suite #2 Red Bluff, CA 96080 An Independently owned and operated Member of Coldwell Banker Residential Affiliates. FORECLOSURES AND HOMES UNDER $200,000 2 BD 2 BA 1000 SQ.FT. 2 BD 2 BA 1344 SQ.FT. 3 BD 2 BA 1157 SQ.FT. FOR 24/7 PROPERTY INFO CALL 1-888-902-7253 $9,499 Prop Code 4249 2 BD 2 BA 1440 SQ.FT. 1.01 AC $44,900 Prop Code 4369 2 BD 2 BA 1104 SQ.FT. $27,500 Prop Code 4209 $39,500 Prop Code 4729 3 BD 2 BA 1560 SQ.FT. 0.48 AC $65,000 Prop Code 4899 3 BD 2 BA 1643 SQ.FT. 0.129 AC $80,800 Prop Code 4199 3 BD 2 BA 945 SQ.FT. 0.07 AC $84,900 Prop Code 4159 2 BD 2 BA 1456 SQ.FT. 4.5 AC $85,000 Prop Code 4099 3 BD 1 BA 1216 SQ.FT. 1.16 AC $99,900 Prop Code 4849 3 BD 2 BA 1176 SQ.FT. 0.249 AC $100,000 Prop Code 4879 2 BD 1 BA 768 SQ.FT. 0.127 AC $109,000 Prop Code 4379 2 BD 1 BA 884 SQ.FT. 0.21 AC $110,000 Prop Code 4059 3 BD 2 BA 1721 SQ.FT. 0.83 AC $119,900 Prop Code 4699 3 BD 2 BA 1248 SQ.FT. 1.99 AC $122,900 Prop Code 4909 Multi Unit 3 BD 2 BA 1144 SQ.FT. 1 AC $59,000 Prop Code 4319 $59,900 Prop Code 4009 3 BD 2 BA 1152 SQ.FT. 2.99 AC $135,000 Prop Code 4079 2 BD 1 BA 884 SQ.FT. 0.37 AC $138,500 Prop Code 4939 3 BD 1 BA 1036 SQ.FT. 0.132 AC $139,500 Prop Code 4679 1 BD 1 BA 1080 SQ.FT. 0.149 AC $148,000 Prop Code 4099 3 BD 2 BA 1080 SQ.FT. 0.141 AC $149,500 Prop Code 4289 3 BD 2 BA 1424 SQ.FT. 0.14 AC $150,000 Prop Code 4929 3 BD 2 BA 1493 SQ.FT. 0.09 AC $155,000 Prop Code 4019 4 BD 2 BA 1572 SQ.FT. 0.276 AC $175,000 Prop Code 4969 3 BD 2 BA 1392 SQ.FT. 0.15 AC $175,000 Prop Code 4449 5 BD 2 BA 2492 SQ.FT. 0.144 AC $189,000 Prop Code 4529 3 BD 2 BA 1716 SQ.FT. 4.95 AC $195,000 Prop Code 4169 3 BD 2 BA 1468 SQ.FT. 0.55 AC $198,000 Prop Code 4979 3 BD 2 BA 1224 SQ.FT. 0.262 AC $199,000 Prop Code 4229 $124,900 Prop Code 4619 TEHAMA COUNTY REAL ESTATE TEAM • OPEN 7 DAYS A WEEK www.redbluffcoldwellbanker.com See All Tehama County Listings at • Prime Rib 1/2 or Whole Loins $5.99 lb • Ground Beef Family Pack (80/20)$2.49 lb • Pork Spareribs (In the Bag) • Boneless Pork Loins $3.99 lb $1.79 lb. $1.99 lb. New Crop, Chilean Avocados 3 for $ 2 for $ Fresh Express Salads Caesar, Salsa or Asian Supreme 2.00 5.00 11.3-15.9 oz. 2 for $ 56 oz. 2 for $ 4 for $ Nabisco Oreo Cookies Crystal Ice Cream • Boneless Pork Tri-Tips (In the Bag) • Boneless Skinless Chicken Breasts $1.79 lb. • Foster Farms Chicken picnic packs $1.09 lb. • Pork Ribletts 10 lb. box • Cooked Tail off Prawns (30-60 count) 2 lb. bag • Bacon Ends 15 lb. box Produce Specials Fresh Pumpkin $3.99each "Great for Carving" Large, Navel Oranges Quilted Northern Bathroom Tissue 6 Double Rolls $ 3.99 6.00 7.00 Bar-S Franks 16 oz. 5.00 Keystone Beer 18 packs $ Natural or 10.99 + crv facebook.com/nuwaymarket Grocery Specials Gain Liquid 99¢ lb Landry Detergent 50 oz. $ Crystal Geyser Water 4.99 Sourdough Sliced 32 oz. $ Gallon 89¢+crv San Luis 2.99 Soft Drinks 20 packs - 12 oz. cans $ Coca-Cola 5.99 + crv $1.79 lb. $12.99 ea. $10.99 ea. $24.99 ea. New Crop, Jazz Apples $ Red, Ripe Roma Tomatoes 1.59 lb 99¢ lb 18 oz. boxes 2 for $ 8-10.5 oz. 2 for $ Quaker Life Cereal 7.00 Lay's Potato Chips 5.00 Sara Lee Classic 20 oz. or Rainbo Large 24 oz. breads $ 3 for $ 4.00 Pepsi Soft Drinks 2 Liters 1.99 + crv 12 packs $8.99 + crv Prices good Coors or MGD Beer Oct. 10-16, 2012