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FareShare Gazette -- December 2004 Recipes

A home-style FareShare Gazette -- December 2004 Recipes made with All Purpose Flour, Curry Powder Divided, Salt, Pepper, and Unsweetened Pineapple Juice. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 2 1/2 tbsp
• 1 tsp
• 1/2 tsp
• 1/4 tsp
• 3/4 cup
• 2 cup
• 1 tbsp
• 1/2 cup
• 2 tbsp
• 1/2 cup
• 1/2 tsp
• 1/4 tsp
• 1 dash
• 1 cup
• 1/2 tsp
• 1/4 tsp
• 2 tbsp
• 1 cup
• 6 tbsp
• 6 tbsp
• 1/4 tsp
• 2 tsp
• 1 cup
• 1 cup
• 2 tbsp
• 3/4 tsp
• 1/2 tsp
• 9 tbsp
• 1 cup
• 1 tbsp
• 2 tsp
• 1/2 cup
• 2 tbsp
• 1/2 cup
• 2 oz
• 1 tbsp
• 1 tsp
• 6 tbsp

Method (preview)

1. 1

   Place the chicken between two sheets of heavy-duty plastic wrap and flatten to 1/4-inch thickness, using a meat mallet or rolling pin.

2. 2

   Combine the flour, coconut, 1/2 teaspoon curry powder, salt and pepper; stir well.

3. 3

   Brush both sides of each chicken breast with the egg white; dredge in the flour mixture.

4. 4

   Set aside.

5. 5

   Coat a large nonstick skillet with cooking spray; add 1 teaspoon of the margarine.

6. 6

   Place over medium-high heat until the margarine melts.

7. 7

   Stir in the remaining curry powder.

8. 8

   Add the banana and saute two minutes or until the banana is lightly browned.

9. 9

   Remove the banana from the skillet and set it aside.

10. 10

    Wipe the drippings from the skillet with a paper towel.

11. 11

    Coat the skillet with cooking spray; add the remaining margarine.

12. 12

    Place over medium-high heat until the margarine melts.

13. 13

    Add the chicken and cook two minutes on each side or until browned.

14. 14

    Add the pineapple juice and green onions.

15. 15

    Cover, reduce the heat and simmer ten minutes or until the chicken is tender.

16. 16

    Meanwhile, heat oil in a large skillet over medium-high heat.

17. 17

    Sprinkle both sides of chicken with salt and pepper.

18. 18

    Add to skillet and cook until firm, 4 to 5 minutes per side.

19. 19

    Transfer cooked chicken to serving plate; keep warm.

20. 20

    Add chicken broth and jerk sauce to skillet and bring to boil; boil 1 minute.

21. 21

    Pour over chicken.

22. 22

    Sprinkle with green onions. Serve with couscous, Pineapple Salsa and lime wedges.

23. 23

    PINEAPPLE SALSA: While chicken is cooking, combine pineapple, red pepper, chutney and cilantro in bowl. Stir to combine. Makes 4 cups.

24. 24

    Mix together ricotta, cocoa powder, vanilla extract and sugar substitute.

25. 25

    Serve chilled, topped with espresso powder and chocolate chips.

26. 26

    Add water, 1 tablespoon at a time, until it forms a stiff dough.

27. 27

    Place on ungreased cookie sheet and bake at 375 F. until they just start to brown - 12 to 15 minutes.

28. 28

    Bring just to a boil.

29. 29

    Whisk in the egg yolk and then whisk into the hot-cream mixture.

30. 30

    Whisk over medium-low heat until thick, about 2 to 3 minutes.

31. 31

    Remove from heat and stir in vanilla.

32. 32

    Transfer to a bowl; lay a piece of waxed paper directly onto surface of hot custard to keep it from forming a skin.

33. 33

    Let cool to just warm.

34. 34

    Cover bowl with plastic wrap and refrigerate for 2 to 3 hours.

35. 35

    To make cookies, preheat the oven to 400 degrees F. Lightly spray several baking sheets with non-stick spray.

36. 36

    Whisk together the flours, baking soda and salt in a small bowl.