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FareShare Gazette -- February 2005 Recipes

FareShare Gazette -- February 2005 Recipes comes together with Salt, Dark Soy Sauce, Coconut Milk, Chicken Stock Homemade If, and Fish Sauce. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1 tbsp
• 2 tbsp
• 1 can
• 2 cup
• 1 tbsp
• 1 tbsp
• 2 tbsp

Method (preview)

1. 1

   Place eggs in heavy kettle with ample water to cover (approximately 6 cups).

2. 2

   Bring to a boil.

3. 3

   Turn heat to low and simmer 20 minutes.

4. 4

   Remove eggs from kettle and immerse in cold water for 5 minutes.

5. 5

   Return the eggs to the kettle.

6. 6

   Add seasonings and spices.

7. 7

   Bring to a boil then simmer for another hour.

8. 8

   Turn off the heat and leave the eggs in the tea leaf mixture.

9. 9

   Put all the chopped and sliced peppers, garlic, onion and ginger into a good sized pot that has been heated with the oil; simmer for a few minutes.

10. 10

    Add the chicken stock and the coconut milk; bring to just below the boil, but do NOT let it boil, just simmer for about ten minutes.

11. 11

    Add the tofu cut into about one-inch cubes; add the fish sauce (Nam Pla), the sugar and if you want it really hot, add a little red chile paste.

12. 12

    Amount Measure Ingredient -- Preparation Method

13. 13

    Spring Mix -- Mesclun or other greens

14. 14

    Drain and rinse the artichoke hearts and hearts of palm.

15. 15

    Cut the artichoke hearts into quarters (if they are not already cut) and slice the hearts of palm into 1/2-inch (1 cm) rounds.

16. 16

    Combine the artichokes, hearts of palm, tomatoes and vinaigrette in a bowl and toss gently so as not to separate the hearts of palm into individual rings.

17. 17

    Gently mix with spring mix or mesclun.

18. 18

    NOTES: (This actually will serve more than four. The leftovers will keep well for several days in the refrigerator)