← All recipes

FareShare Gazette -- February 2008 Recipes

A home-style FareShare Gazette -- February 2008 Recipes made with Onion, Green Pepper, Salad Dressing, Pork Loin Roast Approximately, and Panko Bread Crumbs. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1/2 cup
• 1/2 cup
• 2/3 cup
• 4 lb
• 1 1/2 cup
• 1 cup
• 3 tbsp
• 2 tbsp
• 1 tsp
• 2 tsp
• 2 tsp
• 1/2 cup
• 1/2 tsp
• 1 cup
• 1/2 cup
• 1 tsp
• 1 tbsp
• 1 tbsp
• 2 clove
• 14 1/2 oz
• 8 oz
• 1 cup
• 2 lb
• 14 1/2 oz
• 14 oz
• 1 tbsp
• 1/4 tsp
• 1/4 tsp
• 1 cup
• 1/4 cup
• 15 oz
• 1 can
• 10 oz
• 1/2 cup
• 2 tbsp
• 1 1/2 cup
• 6 tbsp
• 1 lb
• 2 cup
• 1/3 cup
• 1/3 cup
• 1/2 cup
• 1/2 cup
• 1 tsp
• 1 cup
• 3 cup
• 14 oz
• 10 3/4 oz
• 2/3 cup
• 1/4 tsp
• 3 cup
• 2 tbsp
• 1/2 tsp
• 4 tbsp
• 1 1/2 lb
• 1/2 cup
• 8 oz
• 1/2 cup
• 3 tbsp
• 8 tbsp

Method (preview)

1. 1

   Drain and flake salmon; remove any skin and bones. Add remaining ingredients. Dilute salad dressing with pickle liquid and add to salmon.

2. 2

   Mix thoroughly. A teaspoon of herb seasoning may be added, if desired.

3. 3

   Amount Measure Ingredient -- Preparation Method

4. 4

   Sprinkle about half of the panko bread crumbs over the pork slab and combine the rest of the panko with the onion, apple, spinach, sausage, and bacon.

5. 5

   Mix thoroughly and then stir in the beaten eggs.

6. 6

   Spread the stuffing mixture over the pork slab up to about 1/2-inch from the edges and about 1/2-inch deep (roughly).

7. 7

   Carefully roll the pork slab up, as you would a jelly roll cake.

8. 8

   Tie rolled roast with string in 4 places around the roast and once around the long way.

9. 9

   Combine the brown sugar and cumin and rub it over the top and sides of the rolled pork roast.

10. 10

    Place the rolled roast in a heavy baking pan or dish.

11. 11

    Add about 1/2 inch of water to the pan and bake at 450F for about 30 minutes.

12. 12

    Check the water (do not let the pan cook dry) and reduce the temperature to 375F.

13. 13

    Continue cooking until the internal temperature reaches 165F, about another 1 1/2 hours.

14. 14

    Check the water lever occasionally during this period.

15. 15

    If the meat begins to brown too much, cover with foil until done.

16. 16

    Remove from pan to a cutting board and let rest for about 10 minutes.

17. 17

    Slice carefully and arrange pieces on a serving platter.

18. 18

    Serve at once.

19. 19

    Mix all the ingredients in a bowl and blend until well incorporated.

20. 20

    Place in a mortar and grind twenty to thirty times (or pulse in food processor).

21. 21

    Refrigerate for 4 hours or overnight to allow flavors to blend.

22. 22

    Combine all ingredients thoroughly.

23. 23

    Pack into a small crock.

24. 24

    Serve immediately or cover with a thin film of olive oil and refrigerate for up to a week.

25. 25

    Heat the oil in a large skillet over medium heat.

26. 26

    Add the onion and carrot; cover and cook until softened, about 5 minutes.

27. 27

    Stir in the garlic, oregano, cumin and saffron; cook for 2 minutes longer.

28. 28

    Transfer the vegetable mixture to a lightly oiled 4- to 6-quart slow cooker.

29. 29

    Add the tomatoes, stock, bell pepper, green beans and chickpeas; season with salt and pepper; cover and cook on Low for 6 to 8 hours.

30. 30

    About an hour before the end of cooking time, stir in the rice; cover and cook on Low until tender.

31. 31

    About 10 minutes before serving, stir in the salsa, peas and olives; cover.

32. 32

    Taste to adjust the seasonings before serving.

33. 33

    If you want to make this recipe with regular white or brown rice, cook the rice separately and add to the slow cooker near the end of the cooking time.

34. 34

    You will also need to reduce the amount of stock in the recipe by one cup.

35. 35

    Turmeric may be substituted for the saffron to add color.