FareShare Gazette -- July 2006 Recipes
FareShare Gazette -- July 2006 Recipes is built on Olive Oil Divided, Chicken Broth, Rice Valencia, Salt, and Butter. Save it, add the ingredients to your shopping list, and cook it tonight.
Illustrative photo
Ingredients
- 3 tbsp
- 28 oz
- 1 3/4 cup
- 1 tsp
- 2 tbsp
- 1 cup
- 3 tbsp
- 1/2 tsp
- 1/2 tsp
- 3/4 cup
- 1/2 cup
- 1/2 cup
- 1 lb
- 2 tbsp
- 3 clove
- 2 tbsp
- 1/2 cup
- 2 tbsp
- 2 tbsp
- 6 tbsp
- 3 tbsp
- 1 3/4 cup
- 8 cup
- 1 tbsp
- 5 tbsp
- 1 1/2 tsp
- 1/2 tsp
- 2 cup
- 1 tbsp
- 2 1/2 lb
- 2 cup
- 1 tbsp
- 1/2 tsp
- 4 1/2 tsp
- 1/2 cup
- 1 tsp
- 1/2 cup
- 1 cup
- 1/4 cup
- 1 tsp
- 1/2 cup
- 2 tsp
- 4 1/2 cup
- 1 tbsp
- 1 tsp
Method (preview)
- 1
Remove casings from chorizo, and slice. Heat 2 tablespoons oil in a large
- 2
Dutch oven over medium heat. Add Chorizo, and cook 5 minutes or until browned, stirring often. Remove chorizo; drain on paper towels.
- 3
Add chicken to pan; cook 5 minutes on each side or until browned. Remove skin and bones, coarsely chop chicken and set aside.
- 4
Add onion and bell peppers to pan; cook, scraping bits from bottom of pan, 7 minutes or until vegetables are tender.
- 5
Add garlic, and cook, stirring constantly, 1 minute.
- 6
Add broth and next 4 ingredients.
- 7
Bring to a boil; cover, reduce heat and simmer 25 minutes or just until rice is tender.
- 8
Meanwhile, heat remaining tablespoon of oil in a large skillet over medium- high heat until hot.
- 9
Add scallops, and cook 3 minutes on each side or until browned.
- 10
Remove from pan; set aside and keep warm.
- 11
Add shrimp, and cook 3 minutes, stirring frequently, until shrimp turn pink. Remove from pan; set aside and keep warm.
- 12
Melt butter in skillet, add shallot, and cook 2 minutes, stirring often.
- 13
Add white whine, scarping bits from bottom of pan.
- 14
Add mussels; cover and cook 2 minutes or until mussels are open, discarding any that do not open.
- 15
Gently stir reserved chicken, scallops, shrimp, oysters, and peas into rice. Top with mussels, pouring the cooking liquid over rice.
- 16
Boil potatoes in lightly salted water 15 minutes or until tender; drain and cool slightly.
- 17
Cook bacon in a medium skillet over medium-high heat 3 minutes or until crisp.
- 18
Remove bacon, reserving drippings in skillet.
- 19
Add bell pepper to skillet; saut� 4 minutes or until tender.
- 20
Add garlic, cook 1 more minute and turn off heat.
- 21
Place cooled potatoes on a lightly greased jelly-roll pan.
- 22
Drizzle with olive oil, and sprinkle with cumin, salt and pepper.
- 23
Top with bacon, cooked bell pepper and garlic, green onion and cheeses.
- 24
Broil 5 minutes or until cheese melts.
- 25
Cook the pasta and drain well.
- 26
If a cold dish is desired, rinse under cold running water to cool.
- 27
In a small pot over medium-low heat, heat peanut oil.
- 28
Add scallions, ginger, garlic and chili paste and cook, stirring, for 1 minute.
- 29
Add brown sugar, peanut butter, soy sauce, vinegar and 6 tablespoons hot water.
- 30
Stir until sugar is dissolved and mixture smooths out.
- 31
Remove from the heat. If necessary, add additional hot water, 1 tablespoon at a time, to achieve the desired consistency.
- 32
Return the noodles to the pot in which they were cooked, add the sesame oil and toss to coat.
- 33
Add as much of the peanut sauce as desired and toss again to coat.
- 34
Transfer to a serving bowl or individual plates and sprinkle with additional scallions, sesame seeds, cucumber and cilantro or mint. (May cover and refrigerate up to several hours.)
- 35
Amount Measure Ingredient -- Preparation Method
- 36
Boil lentils: In a 2-quart pot, add 2 cups warm water.
- 37
Set pot on high heat.
- 38
Rinse and pick through lentils, discarding any debris.
- 39
Add lentils to pot.
- 40
Let water reach a rapid boil, then reduce heat to medium-high.
- 41
Let boil uncovered until lentils are fork tender, stirring occasionally, about 15 minutes.
- 42
Drain lentils in sieve, rinsing under cold water.
- 43
Set lentils aside.
- 44
Method A: Stove-top method for cooking basmati rice: In a 5-quart nonstick pot, add 6 cups warm water.
- 45
Let water boil rapidly.
- 46
Meanwhile, rinse and pick through rice, discarding any debris.
- 47
Add rice and 1 tablespoon salt to rapidly boiling water.
- 48
Stir.
- 49
Let boil uncovered until rice is tender with a very slight firmness in center, about 8 minutes.
- 50
Drain rice through colander over sink.
- 51
Rinse gently and thoroughly with cold running water to remove any starch residue.
- 52
Leave cooled, rinsed rice in colander to drain.
- 53
Method B: Automatic rice cooker method for cooking basmati rice: Rinse and pick through rice, discarding any debris.
- 54
Cook basmati rice plus 1 tsp salt as you would long grain white rice according to your rice-cooker�s manufacturer instructions.
- 55
Basmati rice will cook quickly about 10-12 minutes.
- 56
Rice should come out as loose grains.
- 57
Gently break apart any clumps and set aside.
- 58
Heat a 5-quart nonstick pot to medium.
- 59
Add 2 tablespoons olive oil, onions and carrots.
- 60
Saut� 3 minutes.
- 61
Add raisins, ginger, garlic.
- 62
Saut� another 3 minutes.
- 63
Add Persian spice mix and turmeric.
- 64
Cook spices for 1 minute.
- 65
Add drained lentils.
- 66
Thoroughly combine ingredients.
- 67
Carefully add drained rice to pot.
- 68
Sprinkle with 1 teaspoon salt and 1/2 teaspoon ground black pepper.
- 69
Gently fold all ingredients to combine, trying not to crush rice grains.
- 70
The towels will capture condensation while the rice steams.
- 71
Be sure towels do not reach burner.
- 72
Securely place pot lid over towels.
- 73
Let rice mixture steam over medium heat 3-5 minutes until water is evaporated.
- 74
Remove lid and towel.
- 75
Gently fold rice from the bottom up.
- 76
Leave rice uncovered.
- 77
Serve warm with roasted vegetables, roasted meats or your favorite stew.
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