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FareShare Gazette -- February 2008 Recipes

Make FareShare Gazette -- February 2008 Recipes at home with Uncooked Rice, Dried Minced Onion, Salt, Powdered Chicken Soup Base, and Dried Minced Celery. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 4 cup
• 1/4 cup
• 1/2 tsp
• 4 cup
• 1/4 cup
• 1/2 tsp
• 4 cup
• 2 tbsp
• 2 tbsp
• 2 tbsp
• 1 tsp
• 4 cup
• 4 cup
• 1/2 cup
• 1/4 cup
• 1/2 cup
• 1 tbsp
• 8 oz
• 1/4 tsp
• 1/8 tsp
• 3 tsp
• 1 tsp
• 1 tbsp
• 1 tbsp
• 3 cup
• 2/3 cup
• 1 pinch
• 2 1/2 oz

Method (preview)

1. 1

   Amount Measure Ingredient -- Preparation Method

2. 2

   Onion Rice Mix 4 cups uncooked rice

3. 3

   Vegetable Rice Mix 4 cups uncooked rice

4. 4

   Combine the ingredients specified for each mix. Store in different glass jars or tightly closed containers on pantry shelf for up to 4 months.

5. 5

   Mix 1 cup of any of the rice mixes with 2 cups liquid, either water, juice, broth or a combination.

6. 6

   Place the rice, liquid and butter on high heat and bring to a rolling boil.

7. 7

   Immediately reduce the rice for 10 to 15 minutes or until all liquid is absorbed.

8. 8

   1. Whisk broth, vinegar, marmalade, mustard and cornstarch in a small bowl.

9. 9

   Sprinkle chicken with salt and pepper.

10. 10

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

11. 11

    Add the chicken and cook until golden, about 2 minutes per side.

12. 12

    Transfer to a plate and cover with foil to keep warm.

13. 13

    Add the remaining 1 teaspoon oil and shallot to the pan and cook, stirring often, until the shallot begins to brown, about 30 seconds.

14. 14

    Whisk the broth mixture and add it to the pan.

15. 15

    Bring to a simmer, scraping up any browned bits with a wooden spoon.

16. 16

    Reduce heat to maintain a simmer; cook until the sauce is slightly reduced, 30 seconds to 1 minute.

17. 17

    Add the chicken; return to a simmer.

18. 18

    Cook, turning once, until the chicken is heated through, about 1 minute.

19. 19

    Remove from the heat and stir in orange zest.

20. 20

    Uses - Add to soups, sauces and stews; use for cooking rice and grains; add a little when reheating leftovers to prevent them drying out.

21. 21

    They can help you perform weeknight miracles: they cook in a flash and unused extras can easily be frozen.

22. 22

    Serve this dish with some brown rice to soak up the sweet-and-tangy orange sauce.

23. 23

    Amount Measure Ingredient -- Preparation Method

24. 24

    1 tablespoon dry onion soup mix Ground cumin to taste

25. 25

    Curry powder to taste 20 wonton wrappers

26. 26

    1. Simmer sweet potatoes with a little water until very soft. Drain and mash with butter, milk, onion soup mix, cumin and curry powder.

27. 27

    Place about 3/4 of a teaspoon of the sweet potato mixture into the center of each wonton wrapper.

28. 28

    Brush the edges with sesame oil, fold into a triangle and press the edges to seal.

29. 29

    Place the samosas on a baking sheet.

30. 30

    4. Bake in preheated oven for 10 minutes, then turn over and bake for 5 minutes more.

31. 31

    Prep Time: 20 Minutes. Cook Time: 25 Minutes.

32. 32

    Ready In: 45 Minutes.

33. 33

    Amount Measure Ingredient -- Preparation Method

34. 34

    Cream to serve -- optional

35. 35

    Combine the coffee, milk, rice, ginger, cayenne pepper and Splenda in a medium heavy-bottomed pan.

36. 36

    Simmer gently, uncovered, stirring frequently, for about 40 minutes or until the mixture thickens and the rice is tender.

37. 37

    Stir in the chocolate and orange zest; mix well.

38. 38

    Not suitable to freeze.