← All recipes

FareShare Gazette -- February 2007 Recipes

FareShare Gazette -- February 2007 Recipes comes together with Chicken Stock Or Water, Long Grain Brown Rice Or Wild Rice, Coarse Salt, Baby Lima Beans, and Sunflower Seed Oil Or Corn Oil. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 3 cup
• 1 cup
• 1 pinch
• 2 cup
• 1/4 cup
• 1 cup
• 1/4 tsp
• 1/2 cup
• 1 cup
• 1 tbsp
• 1 tsp
• 2 cup
• 1 tsp
• 1/2 tsp
• 1 tbsp
• 2 tbsp
• 1 tbsp
• 2 tbsp
• 1 tbsp
• 1/2 cup
• 3 cup
• 3 cup
• 1 tbsp
• 3/4 cup
• 1 tsp
• 1 tsp
• 2 tbsp
• 1/2 cup
• 1/2 tsp
• 1/3 cup
• 2 clove
• 1 tsp
• 1 dash
• 1 cup
• 4 tbsp
• 1/2 cup
• 2 tsp
• 1 cup
• 1/4 cup
• 1 1/4 cup
• 1/2 cup
• 1 tsp
• 4 slice

Method (preview)

1. 1

   In a large, deep pot over medium heat, bring the chicken stock or water to a rolling boil.

2. 2

   Sprinkle in the rice and a pinch of salt, then lower the heat.

3. 3

   Cover and steam for 20 minutes.

4. 4

   Gradually add the squash, lima beans, peppers and corn; stir well.

5. 5

   Cover and steam for an additional 20 minutes.

6. 6

   While this mixture cooks, warm the oil in a medium cast-iron skillet over medium heat.

7. 7

   Add the garlic and onions, stirring briskly and cooking for about 5 minutes until garlic and onions are just glistening and translucent but not brown.

8. 8

   Add the remaining seasonings; stir thoroughly and remove from the heat.

9. 9

   Stirring thoroughly, add these ingredients to the steaming rice and balance the seasonings and liquids.

10. 10

    Steam for a final 5 minutes, covered.

11. 11

    Fluff and serve.

12. 12

    Cream butter, sugar and eggs. Add sour milk, vanilla, flour, soda, salt, chopped apples and nuts. Pour in loaf pan.

13. 13

    Mix topping ingredients (#11-15) with fork and crumble over top of bread.

14. 14

    Bake in loaf pan in preheated 325 degree F oven for 1 hour.

15. 15

    Using one sheet of phyllo dough, paint half with melted butter, fold in half, then in a triangle, then fold over the small piece in excess of the triangle, brushing phyllo with butter before each fold.

16. 16

    Place four small stalks of asparagus with the bottom of the stalks toward the point of the triangle.

17. 17

    Place two tablespoons Fontina on top of asparagus - fold up bottom point, then fold over each side, encasing the cheese.

18. 18

    Brush the entire pocket and asparagus with melted butter - repeat with the remaining phyllo and asparagus.

19. 19

    Place on a sheet of parchment paper and refrigerate until ready to serve.

20. 20

    Heat an oven to 375F. place asparagus pockets in oven and bake until golden and the cheese begins to melt.

21. 21

    Remove from oven, let sit for two or three minutes and serve.

22. 22

    Avocados are seldom cooked as they contain a tannin that makes them bitter if exposed to heat for any length of time but they are sometimes added at the last minute to thicken and flavour soups and stews.

23. 23

    Salad: Mix all ingredients and chill. Pass with avocado dressing.