FareShare Gazette -- April 2008 Recipes

Name: FareShare Gazette -- April 2008 Recipes
Ingredients: 8 ounce Pad Thai Noodles; 2 tablespoon Olive Oil; 2 teaspoon Garlic; 3/4 cup Onion Sliced; 1/2 cup Celery; 1/4 cup Julienned Carrots; 1/4 cup Red Bell Pepper; 3 tablespoon Unsalted Dry Roasted Peanuts Chopped; 2 tablespoon Thai Fish Sauce; 1 tablespoon Rice Vinegar; 2 teaspoon Soy Sauce; 1 teaspoon White Pepper; 2 1/4 cup Bread Flour; 1/2 cup All Purpose Flour; 1 tablespoon Baking Powder; 1/4 cup Extra Virgin Olive Oil; 1 teaspoon Shortening Or Oil; 2 teaspoon Kosher Salt; 1 tablespoon Garlic Powder Granulated; 1 tablespoon Dried Parsley Flakes Powdered; 1/4 cup Turbinado Sugar Or Light Brown; 1 tablespoon Evaporated Milk; 2/3 cup Water; 3 cup Flour; 1 teaspoon Salt; 1 teaspoon Sugar; 1 teaspoon Yeast; 1 tablespoon Oil

FareShare Gazette -- April 2008 Recipes is a home-style recipe made with Pad Thai Noodles, Olive Oil, Minced Garlic, Onion Sliced, Thinly Sliced Celery, and Julienned Carrots.

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Ingredients

8 oz
2 tbsp
2 tsp
3/4 cup

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Method (preview)

1
The larger leaves can be used fresh but are not suitable for drying; chop up the leaves and freeze them with water in ice cube trays for use after the season is over.
2
The sprouted seeds can also be used as long as they are not cooked; eat them as a snack or add the sprouted leaves to salads.

The seeds are a component of many curry powder mixtures.

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