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FareShare Gazette -- February 2007 Recipes

A home-style FareShare Gazette -- February 2007 Recipes made with Extra Virgin Olive Oil Divided, Salt, Freshly Ground Pepper, Reduced Sodium Chicken Broth, and Lite Coconut Milk. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 4 tsp
• 2 lb
• 1/4 tsp
• 1 pinch
• 14 oz
• 3/4 cup
• 2 lb
• 2 can
• 1 can
• 1/4 cup
• 2 tbsp
• 1 cup
• 1 tsp
• 1/2 cup
• 6 oz
• 2 tbsp
• 1 can
• 1 tbsp
• 1 cup
• 1 cup
• 2 cup
• 2 can
• 13 oz
• 1 tsp
• 1/4 cup
• 1 cup
• 1/4 cup
• 3 tbsp
• 1/4 tsp
• 2 cup
• 1/4 tsp
• 3/4 cup
• 2 tbsp
• 2 tbsp
• 2 tbsp
• 2 tbsp
• 3/4 cup
• 1/4 cup
• 1/4 cup
• 2 cup
• 2 tsp
• 1/4 tsp
• 1/2 tsp
• 4 tbsp
• 1/2 cup
• 2 tsp
• 1 cup
• 1 tsp
• 1 cup
• 3 cup
• 1 tsp
• 1/4 tsp

Method (preview)

1. 1

   Heat 2 teaspoons oil in a Dutch oven over medium-high heat.

2. 2

   Add chicken, salt and pepper and saut�, stirring often, until cooked through, about 5 minutes.

3. 3

   Transfer to a medium bowl and set aside.

4. 4

   Heat the remaining 2 teaspoons oil in the pot over medium heat.

5. 5

   Add onion and bell pepper and cook, stirring occasionally, until softened, 3 to 5 minutes.

6. 6

   Add tomatoes, parsley and garlic, reduce to a simmer and cook, stirring occasionally, until thick and bubbly, 10 to 15 minutes.

7. 7

   Meanwhile, place dried shrimp (if using) in a food processor and process until finely ground.

8. 8

   Transfer to a small bowl.

9. 9

   Add peanuts to the processor and process until finely ground.

10. 10

    Combine the ground shrimp (or fish sauce), if using, with the ground peanuts.

11. 11

    Add broth, coconut milk and the peanut mixture to the pot.

12. 12

    Increase heat to medium, bring to a simmer and cook, stirring occasionally, until slightly thickened, 10 to 15 minutes.

13. 13

    Add the reserved chicken and cook until heated through, about 2 minutes.

14. 14

    Cover and refrigerate for up to 3 days or freeze for up to 1 month.

15. 15

    Place first 3 ingredients in a crockpot on medium-low heat.

16. 16

    Meanwhile, brown meat and onion until meat is crumbly.

17. 17

    Drain and add to crockpot.

18. 18

    Stir until melted and hot.

19. 19

    Serve with tortilla chips.

20. 20

    Combine butter, sugar and vanilla. Add eggs. Stir in flour. Add remaining.

21. 21

    Pour into shell. Bake at 350F. for 30-40 minutes.

22. 22

    NOTES: You'll love this chocolate chip cookie in a pie. Serve this warm with a generous dollop of vanilla ice cream.

23. 23

    1. Combine onion, cider, stock and salt in a large pot; bring to a boil.

24. 24

    3. Simmer for 10 minutes, making sure to stir often and check for tenderness.