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FareShare Gazette -- February 2007 Recipes

Make FareShare Gazette -- February 2007 Recipes at home with Mustard Oil, Black Mustard Seeds Ground To A Powder, Salt, Olive Oil, and Sugar. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 tbsp
• 2 tsp
• 1/4 tsp
• 1 tbsp
• 1 tsp
• 3 tbsp
• 1/4 cup
• 1/4 cup
• 3 tbsp
• 2 tbsp
• 1 cup
• 1/2 stick
• 1 tbsp
• 1 cup
• 2 tbsp
• 1 1/2 cup
• 2 tbsp
• 1/2 cup
• 1/4 cup
• 1 can
• 3 tbsp
• 1/2 tsp
• 1/4 tsp
• 4 oz
• 2 tsp
• 2 cup
• 3 tbsp
• 2 1/2 tbsp
• 2 tbsp
• 1 tsp
• 2 tbsp
• 5 cup
• 1 1/2 tsp
• 1/4 tsp
• 1/3 cup
• 1/4 cup
• 1/4 cup
• 1/3 cup
• 2 tsp
• 1 tbsp
• 1 can
• 1 cup
• 1 1/2 cup
• 10 oz
• 2 tbsp
• 1/2 cup
• 4 cup
• 1 tsp
• 1/2 tsp
• 2 lb
• 6 oz
• 4 cup
• 2 tbsp
• 1 tsp
• 1/4 tsp
• 1/4 cup
• 1/2 cup
• 2 cup
• 2 tbsp
• 2 tbsp

Method (preview)

1. 1

   Bring 3-4 tablespoons water to a boil in a large, deep sided pan.

2. 2

   Add the slivered greens.

3. 3

   Cover and turn heat to medium low, and steam until the greens are tender but still retain their color, 4-5 minutes.

4. 4

   If using spinach, you need only a minute or two.

5. 5

   To puree the greens: do this in batches.

6. 6

   Place about 2 tablespoons water and about 2 cups of cooked greens in a blender.

7. 7

   Place the pureed greens in a sieve about 2.

8. 8

   Rest the sieve over a tall tumbler to catch the drippings.

9. 9

   With the back of a large spoon, press down on the greens to squeeze out moisture.

10. 10

    About a cup of liquid will be released into the tumbler.

11. 11

    When no more moisture comes out, set the greens aside.

12. 12

    Heat oil in a skillet over medium low heat.

13. 13

    Add mustard paste and green chilli and stir a few times, keeping the skillet partially covered if the mustard paste starts to splatter.

14. 14

    Add the greens and salt and stir a few times.

15. 15

    Add coconut and mix well.

16. 16

    Remove from heat.

17. 17

    Serve about 2 tablespoons per person on top of boiled rice.

18. 18

    Bring a large pot of water to a boil.

19. 19

    Add the mustard greens and cook for 15 minutes or until tender (you can also steam them).

20. 20

    Before draining, reserve 2 tablespoons of the cooking water.

21. 21

    In a non-stick frying pan, heat the oil over low heat.

22. 22

    Add the carrots and celery and cook, stirring occasionally, for 5 minutes or until the carrots start to soften.

23. 23

    In a small bowl, combine the sugar, ginger and nutmeg.

24. 24

    Add the mustard greens to the frying pan along with the sugar mixture and the reserved cooking water.

25. 25

    Cook, stirring constantly for about 3 minutes or until heated through.

26. 26

    Serve immediately.

27. 27

    Wash steaks thoroughly and pat dry.

28. 28

    Trim all fat, sinew and bone from the steaks and cut into small pieces, no larger than 2 or 2 1/2 inches.

29. 29

    Heat oil in a heavy, oven-proof sauce pan and saut� onions for a few minutes.

30. 30

    Add venison and stir to brown on all sides, cooking for about 5 - 7 minutes.

31. 31

    Add beer and red wine - it should be enough to cover the meat mixture.

32. 32

    Cook for about 10 minutes on medium heat, stirring frequently.

33. 33

    Add vinegar and enough water to cover if necessary.

34. 34

    Cover and bake at 350F for about 1 hour or until meat is tender; do not let it cook dry.

35. 35

    Remove from heat and let cool.

36. 36

    Hard boil three eggs while the doing the rest of the process. Cool quickly, peel and chop.

37. 37

    Remove the venison from the sauce pan, reserving the sauce.

38. 38

    Shred the venison in a food processor, a little at a time until completed.

39. 39

    Return about 1 cup of the reserved sauce to the pan.

40. 40

    Add the olive oil and bring to temperature.

41. 41

    Add the shredded venison.

42. 42

    To this add the chopped onion, crushed garlic and chopped mushrooms.

43. 43

    Cook for about 10 minutes or until onion is soft.

44. 44

    Stir in soy sauce and Worcestershire sauce, stirring and scraping bottom of the pan to loosen all the bits of meat.

45. 45

    Remove from the heat; stir in chopped hard-boiled eggs, then salt and pepper to taste.

46. 46

    Drain excess juices into the reserved sauce; keep meat mixture warm.

47. 47

    On a lightly floured board or counter top, roll out two of the pastry crusts.

48. 48

    Neatly place about 1/2 cup meat mixture at 4 locations around each crust, evenly spaced.

49. 49

    Now roll out and place the pastry crusts from the second package over the first crusts and meat piles.

50. 50

    Using your hand, gently mold the top crust down over the meat piles.

51. 51

    Using a pizza cutter, gently cut the piles apart.

52. 52

    Using a fork, press the edges of the pastries together, sealing them.

53. 53

    Place on ungreased baking sheets; pierce tops in several places to let steam escape.

54. 54

    Continue this process until you have all shells filled.

55. 55

    Brush the tops of the pastries with the remaining egg whites.

56. 56

    Bake, uncovered, in a 450 F. oven for about 20 minutes or until golden in color.

57. 57

    While pastries are baking, return the reserved sauce and juices to the sauce pan.

58. 58

    Reheat, add about 1/2 stick butter and a tablespoon of flour to thicken the sauce slightly.

59. 59

    Taste and adjust seasoning.

60. 60

    Place rice, beans, lemon juice and 2 cups water in a large saucepan; bring to a boil.

61. 61

    Cover and simmer for 20 minutes.

62. 62

    Stir in dill and season to taste with pepper.

63. 63

    Saute vegetables until soft but not browned.

64. 64

    Add Chorizo and smoked ham.

65. 65

    Stir in remaining ingredients (except shrimp).

66. 66

    Cook until thickened; just before serving stir in shrimp.

67. 67

    Serve over rice.