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FareShare Gazette -- May 2007 Recipes

FareShare Gazette -- May 2007 Recipes comes together with Rice Medium Or Long Grain, Olive Oil, Onion, Tomato Paste, and Turkish Red Pepper Paste. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1/4 cup
• 2 1/2 tbsp
• 1/2 cup
• 3/4 tsp
• 3/4 tsp
• 1/4 tsp
• 1/4 tsp
• 1 tsp
• 3 tbsp
• 6 tbsp
• 8 tbsp
• 1 cup
• 2 tbsp
• 2 tsp
• 1/2 tbsp
• 1/2 lb
• 1 tbsp
• 1 clove
• 3/4 cup
• 1 cup
• 3 cup
• 1 cup
• 2 clove
• 1/8 tsp
• 1 1/4 tsp
• 1 lb
• 1 1/2 tbsp

Method (preview)

1. 1

   1. Soak the black-eyed peas according to package directions. Drain, rinse and cook in plenty of water until almost tender, 30 minutes.

2. 2

   Place the meat and 1 tablespoon of the oil in a 4-quart casserole.

3. 3

   Cover and cook over medium-high heat for 5 minutes, stirring occasionally.

4. 4

   Reduce the heat to medium, add the onion, and continue cooking, covered, 2 minutes more.

5. 5

   Stir in the tomato and pepper pastes and 1/2 cup water.

6. 6

   Bring to a boil, cover and cook at a simmer for 20 minutes.

7. 7

   To the casserole, add the rice and the drained black-eyed peas.

8. 8

   Simmer, covered, for 5 minutes.

9. 9

   Stir in the greens; continue cooking over medium heat until the greens, rice and peas are all tender, about 10 minutes longer.

10. 10

    Remove from the heat and stir in salt to taste.

11. 11

    Heat the remaining 1 1/2 tablespoons oil in a small skillet, add the hot red pepper and black pepper and allow to sizzle gently.

12. 12

    Immediately drizzle over the bean mixture and stir to combine.

13. 13

    Tip into a shallow serving dish and serve warm with wedges of lemon.

14. 14

    2. While the lentils cook, saut� the garlic in olive oil until just tinged with pale gold (you want to eliminate the raw taste).

15. 15

    4. Refrigerate over night to let the flavors blend, and adjust the seasonings again.

16. 16

    Preheat the oven to 300�F and place an oven safe dish containing warm water on the lowest rack to provide steam.

17. 17

    Fold in yogurt cheese, egg whites, flour and vanilla until well combined.

18. 18

    Pour into a non-stick spring form pan and bake on the highest oven rack for one hour.

19. 19

    Turn off the oven and allow the cheesecake to cool for 30 minutes with the door ajar.

20. 20

    Remove from oven and chill for at least 2 hours before serving.