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FareShare Gazette -- December 2006 Recipes

FareShare Gazette -- December 2006 Recipes is built on Long Grain Brown Rice, Hot Water, Cayenne Powder, Freshly Ground Black Pepper, and Kidney Beans. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1 cup
• 2 1/2 cup
• 1/4 tsp
• 1/4 tsp
• 12 oz
• 15 oz
• 1/2 cup
• 1 cup
• 1 1/2 tsp
• 2 cup
• 1/2 tsp
• 1/4 tsp
• 2 tbsp
• 3/4 lb
• 1 tbsp
• 1/2 cup
• 1/2 tsp
• 2 tbsp
• 1 tbsp
• 3 tbsp
• 3 cup
• 1/4 cup
• 1 tbsp
• 1/2 tsp
• 15 oz
• 1 lb
• 1 tsp
• 1 tbsp
• 1 tsp
• 2 tbsp
• 2 tbsp
• 1 tbsp
• 1 tbsp
• 2 tbsp
• 1 tsp
• 1 pkg
• 3/4 cup
• 1 cup
• 3 cup
• 1 cup
• 2/3 cup
• 3 cup
• 1 tbsp
• 2 tbsp
• 1 tsp
• 1 cup
• 3/4 cup
• 1 cup
• 1/4 tsp
• 1/4 tsp
• 12 tbsp
• 2 tbsp
• 2 oz
• 2 tbsp
• 1 1/2 cup
• 1/2 lb
• 2/3 cup
• 1 tsp
• 1 1/2 cup
• 1/2 lb

Method (preview)

1. 1

   In a small saucepan, combine the rice, water and a pinch of salt.

2. 2

   Bring to a boil, then cover, reduce to a simmer and cook 25 minutes.

3. 3

   After the rice has cooked for 15 minutes, heat a large skillet over a medium-high heat.

4. 4

   Add the bacon and bay leaf and cook until the bacon begins to shrivel and the fat melts, 2 to 3 minutes.

5. 5

   Add the onion, green and red bell peppers, garlic, cayenne powder, cumin, black pepper, oregano and paprika.

6. 6

   Add the sausage and saut� another 2 minutes.

7. 7

   Drain about half the liquid from the can of beans, then add the beans and remaining liquid to the skillet.

8. 8

   Add the rice and any remaining water in the pan.

9. 9

   Mix well, cover, reduce heat to medium-low and cook another 5 minutes.

10. 10

    Beat butter, granulated sugar, egg and vanilla in large bowl until well blended.

11. 11

    Stir together flour, baking soda and salt; add alternately with milk to butter mixture, beating until well blended.

12. 12

    Shape dough into 1-inch balls.

13. 13

    Roll in red sugar, granulated sugar, powdered sugar or a combination of any of the sugars.

14. 14

    Place on ungreased cookie sheet.

15. 15

    Bake 8 to 10 minutes or until edges are lightly browned and cookie is set.

16. 16

    Remove from oven; cool 2 to 3 minutes.

17. 17

    Press a candy piece into center of each cookie.

18. 18

    Remove from cookie sheet to wire rack.

19. 19

    Cool completely.

20. 20

    Place a large pot of water over high heat; bring to a boil.

21. 21

    Add noodles; boil for 10 minutes, stirring to prevent sticking.

22. 22

    Drain noodles and briefly rinse under cool water to prevent sticking; set aside.

23. 23

    Place a very large nonstick skillet over medium-high heat.

24. 24

    Add 1 tablespoon of oil and onions; cook, without stirring for 3 minutes, and then continue to cook, stirring occasionally, for another 7 minutes.

25. 25

    Add rosemary and water; scrape up any food from bottom of pan using a wooden spoon.

26. 26

    Cook until water evaporates, about 2 to 3 minutes.

27. 27

    Add soda and cook until onions are nicely browned and soft, about 3 to 4 minutes; remove to a large bowl and set aside.

28. 28

    Coat same skillet with cooking spray; place over medium-high heat.

29. 29

    Add mushrooms and cook, without stirring, until they start to brown, about 2 to 3 minutes; sprinkle with salt and stir.

30. 30

    Continue to cook mushrooms, stirring occasionally, until liquid evaporates and mushrooms are browned, about 3 to 4 minutes; add to onion bowl. (If mushrooms are too cramped in skillet, either use 2 skillets or cook them in 2 batches.)

31. 31

    To make sauce, place same skillet over medium heat.

32. 32

    Add remaining 2 tablespoons of oil and butter; allow butter to melt.

33. 33

    Add flour, stirring constantly with a wooden spoon, until combined, about 1 minute.

34. 34

    Add milk, a little at a time, stirring to prevent lumps; bring to a boil.

35. 35

    Stir in garlic and cook, stirring continuously, until thick, about 3 to 4 minutes.

36. 36

    Add nutmeg and 2 tablespoons of cheese; stir to combine and set aside.

37. 37

    Bake for 20 minutes; change oven temperature to broil.

38. 38

    Broil until top of lasagna is crispy, about 2 to 3 minutes.

39. 39

    Remove from oven and let rest for 10 to 15 minutes before slicing into eight pieces.

40. 40

    Yields 1 piece per serving.

41. 41

    Double the recipe, tightly wrap one lasagna in aluminum foil and freeze it for another night.

42. 42

    To defrost, remove lasagna from freezer and place it in the refrigerator the night before you want to serve it.

43. 43

    Bake, covered, in a preheated 350F oven until heated through, about 20 to 25 minutes.