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FareShare Gazette -- April 2006 Recipes

FareShare Gazette -- April 2006 Recipes is built on Ground Beef, Water, Canned Tomato Sauce, Canned Tomato Paste, and Sugar. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1 lb
• 3/4 cup
• 8 oz
• 6 oz
• 2 tsp
• 1 clove
• 1 tsp
• 1 cup
• 3/4 cup
• 1 tsp
• 1 tbsp
• 1 tbsp
• 1 tbsp
• 2 tbsp
• 2 cup
• 1/4 cup

Method (preview)

1. 1

   In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.

2. 2

   Transfer to a slow cooker.

3. 3

   Add the next eight ingredients; mix well.

4. 4

   Cover and cook on low for 4 hours or until heated through.

5. 5

   Add rice; cover and cook 10 minutes longer.

6. 6

   Serve over tortilla chips with toppings of your choice.

7. 7

   Cut the peaches in half and remove the pits.

8. 8

   Combine the mascarpone and pecans in a small bowl. Chill in the refrigerator until required.

9. 9

   To serve, brush the peaches with a little oil and place on a grilling rack over medium hot coals.

10. 10

    Grill for 5 to 10 minutes or until hot, turning once.

11. 11

    Transfer the peaches to a serving dish and top with the mascarpone mixture.

12. 12

    Drizzle the maple syrup over the peaches and filling; serve immediately.

13. 13

    Grind saffron to powder using mortar and pestle.

14. 14

    Transfer to small measuring cup. Stir in 1 tablespoon hot water.

15. 15

    Reserve 1 teaspoon for recipe.

16. 16

    Transfer remaining saffron water to sealed container; refrigerate for other use.

17. 17

    In small bowl, soak barberries in hot water to cover 15 minutes. Drain; discard any pebbles.

18. 18

    In large bowl, combine eggs, salt, baking powder, pepper and 1 teaspoon liquid saffron.

19. 19

    Whisk until light and frothy.

20. 20

    Whisk in flour, then barberries and walnuts.

21. 21

    Add cilantro, dill, parsley, chives and romaine.

22. 22

    Stir well.

23. 23

    Heat oil in 10-inch skillet on high heat.

24. 24

    Add egg mixture.

25. 25

    Immediately reduce heat to low.

26. 26

    Cover; cook 15 minutes or until eggs have risen and are fairly solid.

27. 27

    Cook, covered, 10 to 15 minutes, until set.

28. 28

    Remove to cutting board.

29. 29

    Cut into wedges.

30. 30

    Iranians would serve this with sabzi khordan, a plate of stemmed herbs such as mint, basil and tarragon, along with small radishes and green onions.