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FareShare Gazette -- February 2010 Recipes

A home-style FareShare Gazette -- February 2010 Recipes made with Oil, Julienned Bell Peppers, Onions, Ground Pork, and Rice Vinegar Or White Vinegar. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 tbsp
• 1 1/2 cup
• 1 1/2 cup
• 1 tbsp
• 1 lb
• 2 tbsp
• 1/4 cup
• 1/3 cup
• 2 tbsp
• 1 tbsp
• 1 cup
• 1 cup
• 1 1/2 cup
• 4 tbsp
• 1 lb
• 1 tbsp
• 1/2 cup
• 1 pinch
• 2 tbsp
• 1 tsp
• 1/4 cup

Method (preview)

1. 1

   Serve it as an entree on pasta, rice, couscous or cooked bulgur.

2. 2

   Lettuce leaves from head or iceberg lettuce can also be used as your wrapper, just remove any of the core or veins from the lettuce."

3. 3

   In a medium frying or wok, heat up 1 tablespoon of oil on high.

4. 4

   Add peppers and onions.

5. 5

   Reduce heat to medium high and saut� for 3 to 5 minutes, stirring frequently.

6. 6

   Season with salt and pepper and cover and continue to heat until vegetables are soft and lightly browned.

7. 7

   Remove from frying pan to a plate or bowl and cover to keep warm.

8. 8

   Add 1 tablespoon of oil to the same frying pan or wok and heat.

9. 9

   Add ground pork and saut� for a minute, using the back of a wooden spoon to break down the pork and prevent it from clumping.

10. 10

    Add the garlic and ginger and continue to saut� for another five minutes, until the pork is cooked through.

11. 11

    Remove excess fat and place cooked pork on the plate or bowl with the cooked peppers and onions.

12. 12

    Cover to keep warm.

13. 13

    De-glaze the frying pan with two tablespoons of vinegar.

14. 14

    Add black bean sauce, Hoisin sauce and water and stir on medium high heat until the mixture comes to a bowl.

15. 15

    Add the cooked vegetables and pork and stir to thoroughly mix sauce into these ingredients.

16. 16

    Heat through, adjust seasonings and serve.

17. 17

    Feel free to add your favourite vegetables to the above such as shredded carrots, sliced mushrooms or bok choy and saut� with the peppers and onions as per the method above.

18. 18

    If you don't have black bean sauce or Hoisin sauce at home, create your own dark sweet sauce by using ingredients such as vinegar, molasses or birch syrup and honey.

19. 19

    Bring the ingredients to a boil and adjust seasonings.

20. 20

    Heat the oil in a saut� pan over medium-high heat.

21. 21

    Stir in the onions and garlic; saut� until translucent and fragrant then season with salt and pepper.

22. 22

    Add the asparagus and saut� until just tender.

23. 23

    Remove from heat and let cool.

24. 24

    In a small bowl, whisk together the eggs, heavy cream, dill and cheeses.

25. 25

    In a separate bowl, add Panko, paprika and butter. Mix well to combine.

26. 26

    Place asparagus in casserole dish. Pour the egg mixture over the asparagus and top with the Panko, spreading evenly.

27. 27

    Place in the preheated oven and bake until casserole is set and the bread crumbs are golden brown, about 20 minutes.

28. 28

    In a small bowl, mix the 1/2 cup of flour, egg and salt and mix in enough milk to give the batter a creamy thin consistency (should coat a spoon).

29. 29

    Add the olive oil to the batter.

30. 30

    In a heavy-bottomed frying pan, heat the olive oil. Dip eggplant in batter and fry in hot oil until golden brown.