The printouts have one great drawback - they are printed on that shiny paper using thermal printing that is nice and cheap, and it shows because the ink wears off in nothing flat. Usually this is not an issue, all the recipes have a little blurb "courtesy of:..." at the top so I can pretty much always find it later online to bookmark if I really liked it.
But the following recipe, while it says Courtesy of USA Pears, is not found on the USA pears website. So I thought I would both share this tasty fairly simple recipe with you all and put it online so I can bookmark it for when the paper copy I have becomes unreadable.
2 ripe pears (1 peeled and cored, 1 pureed) (My note - I never bother to peel)
1 Tbsp vegetable oil
1 C. Onion, diced
1 Tbsp curry powder (I use a fairly sweet one; it does not specify)
1 tsp. garlic, minced
1 tsp. salt
3/4 tsp. ground ginger
3/4 tsp. ground cinnamon
1/4 tsp. ground pepper
1 1/2 lb boneless skinless chicken breast halves, cut into 1" cubes
14 oz coconut milk
1/3 cup raisins
What to do -
1) Heat oil in large frying pan over medium heat. Add Onion, curry powder, garlic, salt, ginger, cinnamon, and pepper and saute 5 min, stirring occasionally, until onions are transparent.
2) Add chicken, and continue to saute another 5 min, stirring occasionally until browned. Add the pureed pear, coconut milk, and raisins. Simmer for 5 minutes. Cut remaining pear into 1/2 inch cubes and add to curry. Simmer for 5 more minutes and serve.
Their serving suggestions are steamed rice (which is what I tend to do), Naan or warm pita bread and hummus, and Iced Chai tea. Recommended wine pairing is Riesling/Rhine or Pouilly-Fuisse (I don't tend to drink wine as an everyday thing, but if a recipe recommends a wine I'll let others know about it).
I found this recipe to be easy and tasty. It serves 4 (and I think that is realistic since my husband and I always have leftovers, which we don't always for some recipes that supposedly serve 4) and reheats well the next day for lunch.