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FareShare Gazette -- April 2007 Recipes

FareShare Gazette -- April 2007 Recipes is built on Whole Grain Pastry Flour, Salt, Canola Oil, Cold Butter, and Ice Water. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

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

Method (preview)

1. 1

   In a food processor, combine the flour and 1/4 teaspoon of the salt.

2. 2

   Pulse until blended.

3. 3

   Add the oil and butter.

4. 4

   Pulse until the mixture resembles a fine meal.

5. 5

   Add the water, 1 tablespoon at a time, as needed, and pulse just until the dough forms large clumps.

6. 6

   Form into a ball and flatten into a disk.

7. 7

   Cover and refrigerate for at least 1 hour.

8. 8

   Preheat the oven to 425 degrees F. Coat a 9-inch pie plate with cooking spray.

9. 9

   Place the dough between 2 pieces of waxed paper and roll into a 12-inch circle.

10. 10

    Remove the top piece of paper and invert the dough into the pie plate.

11. 11

    Peel off the second piece of paper.

12. 12

    Press the dough into the pie plate and up onto the rim, patching where necessary.

13. 13

    Turn under the rim and flute.

14. 14

    Chill in the refrigerator.

15. 15

    Meanwhile, in a large bowl, whisk the brown sugar, egg, egg whites, vanilla extract, cinnamon, ginger, nutmeg and the remaining 1/8 teaspoon salt until well-blended.

16. 16

    Whisk in the pumpkin and milk.

17. 17

    Pour into the chilled crust.

18. 18

    Bake for 15 minutes.

19. 19

    Reduce the temperature to 350 degrees F. Bake for 25 minutes or until a knife inserted off-center comes out clean.

20. 20

    Cool on a rack.

21. 21

    Whisk together all the ingredients in a large skillet or saucepan over medium heat.

22. 22

    Bring to a gentle simmer.

23. 23

    Cook until the sauce has thickened slightly, about 3 minutes.

24. 24

    Pour or spoon the sauce over cooked meat.

25. 25

    October 2006. Formatted by Chupa Babi in MC: 11.11.06

26. 26

    1. Bring the vegetable broth to a simmer in a large saucepan over low heat.

27. 27

    Add the tofu and salt; simmer for 5 minutes.

28. 28

    Remove the tofu from the pan with a slotted spoon to a paper towel-covered plate to drain.

29. 29

    Combine 1/2 cup of the barbecue sauce, the oil, brown sugar and jerk seasoning in a large bowl.

30. 30

    Place the tofu in the bowl and toss to coat with the marinade.

31. 31

    Marinate the tofu in the refrigerator for 2 hours or overnight.

32. 32

    Place the tofu on a baking sheet.

33. 33

    Brush with the remaining 1/2 cup barbecue sauce.

34. 34

    Broil the tofu for 7 to 10 minutes or until the top starts to bubble.

35. 35

    Combine all ingredients in an airtight container.

36. 36

    Shake to mix.

37. 37

    Store in a cool, dry place.

38. 38

    This spicy mix adds a burst of flavor to many recipes.

39. 39

    The blend of African, Amerindian, and European cooking gave rise to Afro-Caribbean cuisine.

40. 40

    Marinating the tofu infuses the otherwise bland soy product with flavor.