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FareShare Gazette -- July 2007 Recipes

FareShare Gazette -- July 2007 Recipes comes together with Olive Oil, Chicken Thighs Boned, Garlic Minced, Chicken Stock, and Paella Rice Uncooked. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1 cup
• 3 lb
• 3 tbsp
• 2 can
• 6 cup
• 2 tsp
• 1 tsp
• 6 oz
• 7 oz
• 1 tbsp
• 1 1/2 tsp
• 1/8 tsp
• 1 lb
• 1 tbsp
• 1 cup
• 1/4 cup
• 1 tbsp
• 1 tsp
• 1 lb
• 1 tbsp
• 1/8 tsp
• 1/2 cup

Method (preview)

1. 1

   In an 18-inch paella pan heated on the grill, brown the sausage in about 4 tablespoons olive oil.

2. 2

   Remove and keep warm.

3. 3

   Add additional oil as necessary, brown the chicken; remove and keep warm.

4. 4

   Add additional oil as necessary, saut� the shrimp quickly; remove and keep warm.

5. 5

   Keeping these ingredients warm can be accomplished by reserving them in a metal container on the side of the grill but off direct heat.

6. 6

   Add additional oil as necessary, add minced garlic and stir for a couple of minutes.

7. 7

   Add the chopped onion and bell pepper and brown slightly.

8. 8

   In the meantime bring stock to a boil and dissolve saffron in the boiling stock. Remove from heat and set aside.

9. 9

   Add rice to the paella pan and cook until slightly golden and transparent, stirring frequently.

10. 10

    Add wine, stock and clam juice to the pan.

11. 11

    Add seasonings.

12. 12

    Return the meat mixture to the pan.

13. 13

    Add the mussels and clams.

14. 14

    Mix thoroughly.

15. 15

    Cover, reduce the heat and cook slowly until the liquid is absorbed (about 30 minutes).

16. 16

    Add the peas, cover and cook for another couple of minutes.

17. 17

    2. Combine tuna, 1/3 cup red peppers, onion (or scallions) and capers in a large bowl.

18. 18

    Combine yogurt, basil, oil, lemon juice, garlic, salt, pepper and the remaining 1/3 cup red peppers in a blender or food processor.

19. 19

    Puree until smooth.

20. 20

    Cook pasta until just tender, 10 to 14 minutes or according to package directions.

21. 21

    Drain and rinse under cold water.

22. 22

    Add to the tuna mixture along with the red pepper sauce; toss to coat.

23. 23

    Dissolve NotStarch in 1 tablespoon soy sauce.

24. 24

    Add beef and toss to coat.

25. 25

    In bowl, combine sauce ingredients.

26. 26

    In frying pan, heat 2 tablespoons water and saute peppers, broccoli, pea pods and garlic 3-4 minutes until crisp- tender.

27. 27

    Remove from skillet.

28. 28

    Heat oil in skillet and add beef, half at a time; stir fry 2-3 minutes until outside is no longer pink.

29. 29

    Return veggies and all beef to skillet and add sauce.

30. 30

    Cook minute or two until all heated.

31. 31

    Slice tenderloin and pound each slice flat.

32. 32

    Saute in oil few minutes until done and remove from pan.

33. 33

    Saute red pepper in little oil til crisp-tender.

34. 34

    Reduce heat; add in rest of ingredients. Simmer until warm and serve sauce over pork.

35. 35

    Heat water, extract and Splenda until boiling. Add guar gum and let stand.