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FareShare Gazette -- April 2005 Recipes

FareShare Gazette -- April 2005 Recipes comes together with Garlic Minced, Cinnamon, Curry Powder, Red Pepper Flakes, and Salt. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 3 clove
• 1 tsp
• 3/4 tsp
• 1/4 tsp
• 3/4 tsp
• 3/4 tsp
• 3/4 cup
• 2 tbsp
• 1 tbsp
• 4 tbsp
• 3 cup
• 3 cup
• 2 1/2 lb
• 3 tbsp

Method (preview)

1. 1

   Place the onions and garlic into a large pot with 1/4 cup water.

2. 2

   Cook, covered, over low heat until tender, about 10 to 12 minutes, adding more water as necessary to prevent scorching.

3. 3

   Stir in the turmeric, cinnamon, curry, cumin, nutmeg, red pepper flakes, salt and pepper.

4. 4

   Cook for 3 minutes.

5. 5

   Stir in the sweet potatoes, bell pepper, eggplant and broth.

6. 6

   Raise the heat to medium and bring to a boil.

7. 7

   Reduce heat to low and simmer, covered, for 5 minutes.

8. 8

   Add garbanzo beans and tomatoes, and simmer, covered, until sweet potatoes are tender, about 45 to 60 minutes, stirring occasionally.

9. 9

   Garnish with fresh cilantro before serving.

10. 10

    Preheat oven to 300 degrees F. Put bread on a baking sheet and put into oven for two hours (bread should be thoroughly dried out, the drier the better).

11. 11

    While drying the bread, make the mushroom asparagus mixture.

12. 12

    In a saute pan at medium heat, add the olive oil.

13. 13

    Add the onions and cook until soft.

14. 14

    Add the garlic and cook for another minute.

15. 15

    Add the asparagus and cook until it turns bright green.

16. 16

    Add the mushrooms and cook until they soften (about three minutes).

17. 17

    Cover with half of the mushroom asparagus mixture and then cover with half of the grated cheese.

18. 18

    Butter the top of the rest of the bread and arrange on top of the first layer.

19. 19

    Cover with the remaining asparagus mixture and then the cheese.

20. 20

    Mix the eggs and the half and half thoroughly and pour evenly over the assembled casserole.

21. 21

    Cover well with cling wrap then top the casserole with weights. (Two one-gallon containers of milk work well for this.)

22. 22

    Refrigerate overnight.

23. 23

    Remove the strata from the refrigerator and let rest for 20 minutes.

24. 24

    Preheat the oven to 325 degrees F. Bake, uncovered, for 50 to 60 minutes.

25. 25

    Remove and let the strata sit for 15 minutes before cutting and serving.

26. 26

    NOTES: This elegant dish is perfect for your holiday breakfast.

27. 27

    If you want, add a cup of a good thick ham, diced to the asparagus mushroom mixture.

28. 28

    Once you have this recipe down, you can experiment using other vegetables.

29. 29

    Place the potatoes in a large pot.

30. 30

    Cover them with water.

31. 31

    Sprinkle in about 2 teaspoons salt.

32. 32

    Bring the water to a boil.

33. 33

    Cook for 30 to 35 minutes, until the potatoes are fork-tender.

34. 34

    Meanwhile, in a medium skillet heat the oil over medium heat.

35. 35

    Add the shallots, onion and shiitake and cremini mushrooms.

36. 36

    Turn the heat to medium-low and saut� for 25 to 30 minutes, stirring with a wooden spoon every few minutes to make sure the shallots are not sticking to the pan.

37. 37

    The mushrooms will be nicely browned.

38. 38

    When the potatoes are soft, drain them. Mash them with a hand masher, potato ricer or electric mixer until they are fluffy and smooth.

39. 39

    Immediately add the margarine so it melts into the potatoes.

40. 40

    Season with salt and black pepper to taste.

41. 41

    Add the mushroom-shallot mixture with the oil it was cooked in.

42. 42

    Serve warm.

43. 43

    NOTES: These mashed potatoes can be prepared 2 hours ahead. Cover and keep them at room temperature. Rewarm over low heat, stirring frequently.