Cooking in Pajamas

Adapted from Kitchen of Friends . 3-4 riped Bosc pears, peeled but do not remove the stems 2 c. Red wine (your choice) 1/4 c. Grand Marnier 2 Cinnamon Sticks 3 Tbsp Sugar 2-3 slices Mandarin orange (or 1-2 slices Navel orange) [ Note: I used Bartlet pears because it's what I have at home.  But when they are perfectly ripe (like mine was), they are very soft to handle once they are poached.  Therefore, I highly recommend using the Bosc pears (as most recipes do) for a firmer flesh that will make it easier to work with and gives a better texture when they are consumed.] Arrange the pears in a sauce pan. Combine the red wine, Grand Marnier, cinnamon sticks, sugar and orange slices.  Pour over the pears.  Bring to a simmer. Allow the pears to simmer in the wine sauce for approximately 30 min.  Rotate or bast the pears occasionally with the sauce. Carefully transfer the poached pears to another dish and allow the pears to cool to room temperature. Discard the cinna

Adapted from An Edible Mosaic . Roasted Vegetables Olive oil Salt & pepper Your favourite vegetables (this is what I used) 4 medium size onions, halved 1 large green pepper, quartered 2 tomatoes, halved 1/2 cucumber, quartered 10-12 white mushrooms Quinoa Mixture 1 c. Red quinoa 1-2 c. Water 1 clove Garlic, minced 1 can (680 mL) Thick tomato-based pasta sauce Sprinkle of oregano Sprinkle of allspice Cream Sauce 2 tbsp Butter 2 tbsp Flour 1.5 c. 1% or 2% Milk 2 Egg yolks, lightly beaten Pinch of nutmeg Salt & pepper 2-3 sprigs Fresh basil, chopped (optional) 1 pkg Shredded cheese (I used PC Tre Formaggi Shredded Italian Cheese ) Preheat broiler. Brush both sides of the vegetables with olive oil.  Arrange the vegetables in a single layer on the baking sheet.  Season with salt and pepper. Bake for 12- 15 min, flip the vegetables 1/2 way through. Note: You can also preheat the oven to 400°F and bake the vegetables for 40 min, flipping them 1/2

Adapted from Sweet Life . 3 Avocados, medium size, seeded and peeled 1 cup half-and-half or light cream 1/2 c.  Honey or 2/3 c. Powdered sugar 2/3 c. Fresh squeezed lemon juice Zest from 1 lemon 15-20 Fresh basil leaves Blend the avocado, lemon juice, lemon zest and basil leaves in a blender until smooth. Add the cream and honey.  Blend again until well combined. Note: Adjust the amount of honey to your taste.  Start with 1/3 cup and slowly add more to sweeten the avocado mixture. Divide the avocado mixture into containers.  Cover and freeze for a few hours or overnight. Before serving, let stand at room temperature for 15-20 minutes. My comments: I don't own an ice-cream machine and I have no interest in buying one. Knowing me, an ice-cream machine will likely have the same fate as a pasta maker in this house: used a few times and then live out the rest of its life in some dark corner at the top shelf, never to be seen again. However, I've always wante