FareShare Gazette -- February 2008 Recipes
A home-style FareShare Gazette -- February 2008 Recipes made with Black Pepper, Wine Vinegar, Salt, Cinnamon Stick, and Cider Vinegar. Add it to your meal plan and shop the whole list in one go.
Illustrative photo
Ingredients
- 1/2 tsp
- 2 tbsp
- 1/2 tsp
- 1/2 pc
- 1 1/2 tsp
- 1/4 cup
- 1/2 cup
- 2/3 cup
- 1/2 tsp
- 4 tbsp
- 1/2 tsp
- 1 1/2 tbsp
- 3/4 cup
- 2 1/4 cup
- 1 1/2 tsp
- 1 tbsp
- 3 cup
- 3 cup
- 1 1/2 tsp
- 1/2 tsp
- 2 cup
- 2 tsp
- 2 tbsp
Method (preview)
- 1
Juice the oranges and lime.
- 2
Finely chop chilies and garlic.
- 3
Place citrus juices, chilies, garlic, oregano, cumin, black pepper, vinegar and salt in blender and puree until smooth.
- 4
Toasting the chiles and garlic.
- 5
Roast the garlic cloves on a griddle or heavy skillet over medium heat, turning frequently, until blackened in spots and very soft, about 15 minutes.
- 6
Remove, cool, skin and roughly chop.
- 7
Soaking the dried chiles.
- 8
Break the chiles into a small bowl, cover with boiling water, weight with a plate to keep submerged and soak 30 minutes.
- 9
Drain, tear into smaller pieces, place in a blender jar and add the garlic.
- 10
Finishing the Adobo.
- 11
Add the chiles along with the oregano, thyme, salt, vinegar and 3 tablespoons water.
- 12
With a long series of blender pulses, reduce the mixture to a paste.
- 13
Run the blender for a few seconds until the mixture clogs, then scrape down the sides with a spatula and stir; repeat a dozen times or more until the mixture is smooth.
- 14
Don't add water unless absolutely necessary or this marinating paste won't do its job well.
- 15
Strain the paste through a medium-mesh sieve into a noncorrosive container with a tight-fitting lid.
- 16
Cover and refrigerate.
- 17
Considerations.
- 18
After soaking the chiles, they can be put through a foley food mill to remove the skins and the seeds.
- 19
Add this puree along with the garlic to the small blender jar and proceed.
- 20
If this is done, the mixture is put together in a small blender jar and pulsed, scraped down and mixed very well the final sieving can be eliminated.
- 21
Adobo with powdered chiles: For a darker, stronger tasting adobo made without the tedious series of blender runs, roast the chiles and garlic as directed above, then pulverize the chiles with the cinnamon, cloves, pepper, bay leaves and cumin in several batches in a spice grinder; sift through a medium-mesh sieve.
- 22
Skin the garlic and mash it to a smooth paste.
- 23
Mix with the powdered chile mixture, oregano, thyme, salt, vinegar and 6 tablespoons water.
- 24
Place all ingredients in your machine's fully assembled pan and in the order specified by your machines manufacturer.
- 25
Select the Basic or White cycle and press start.
- 26
After the first 10 minutes of kneading check the dough, it should form a smooth round ball that when touched with your finger is tacky.
- 27
Cover cucumbers and onions with salted water (salted at the rate of 1/4 cup per quart of water). Let set for 1 hour; drain.
- 28
Boil remainder of ingredients, add cucumbers and onion. Boil 10 minutes, put in hot jar. Seal. Process in hot water bath 10 minutes.
- 29
In a blender, liquefy tomatoes, garlic and onion.
- 30
Push through a sieve into a 4-cup measuring cup.
- 31
Add water to tomato mixture to equal 4 cups of liquid.
- 32
Heat oil in a pan and add rice.
- 33
Cook rice for a few minutes stirring constantly until the rice changes color. (It's best not to let the rice brown.) Add tomato mixture, Knorr Swiss and bring to a boil.
- 34
Cover, reduce heat and simmer for 10 minutes.
- 35
Remove top and stir rice well.
- 36
Cover and cook another 10 minutes until done.
- 37
Delicious!! (You can add corn, green beans or chopped carrots when the mixture starts to boil if you want the rice to be a bit heartier!)
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