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FareShare Gazette -- December 2008 Recipes

FareShare Gazette -- December 2008 Recipes is built on Coconut Milk, Chicken Stock, Madras Curry Powder, Fish Sauce, and Lime Juice. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 cup
• 1/2 cup
• 1 tbsp
• 1 tsp
• 2 tbsp
• 2 cup
• 1 cup
• 1/2 lb
• 3 1/2 cup
• 1/4 tsp
• 1/8 tsp
• 1 cup

Method (preview)

1. 1

   Place onions, garlic and ginger in a pot, in about 1 tablespoon oil. (I use olive oil/peanut oil 50/50 mix, for all cooking.) Simmer this for about 8 minutes.

2. 2

   Add the curry powder; cover and simmer for about 15 minutes on slow heat then add the chicken (or turkey) stock and the coconut milk, keeping back about 1/4 cup.

3. 3

   Add the red pepper and the jalapeno and simmer this all for another few minutes.

4. 4

   If too much liquid, add one tablespoon of cornstarch to the remaining coconut milk and stir that in until it all thickens.

5. 5

   Add the fish sauce, lime juice and the turkey.

6. 6

   After this has cooked for another 5 minutes, taste for salty or not and adjust seasonings.

7. 7

   Lastly add the Garam Masala, stir well into the curry and serve with rice.

8. 8

   Bring everything except turkey to a boil in a soup pot.

9. 9

   Cook for about 35 - 40 minutes until barley is tender; add turkey towards the end to heat it up, and then add some parsley or cilantro just prior to serving.

10. 10

    In a large saucepan, cook sausage over Medium heat until no longer pink; drain. Add the potatoes, carrots, turnips, onion, water, salt and pepper.

11. 11

    Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Stir in tomatoes; heat through.

12. 12

    Tip. Shape leftover pork sausage into patties and cook up for breakfast.