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FareShare Gazette -- November 2005 Recipes

FareShare Gazette -- November 2005 Recipes comes together with Cooking Oil, Butter, Potatoes, Salt, and Coconut Milk. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 tbsp
• 1 tbsp
• 1 lb
• 1 tsp
• 14 oz

Method (preview)

1. 1

   Amount Measure Ingredient -- Preparation Method

2. 2

   [if you want added zing don't remove the seeds and their membrane]

3. 3

   Heat a large deep pan or a large saucepan to a medium heat; add the oil and butter.

4. 4

   Put the potatoes into the pan and stir or toss to coat; sprinkle with the salt.

5. 5

   Cover the pan and cook gently for about 10 minutes or until the potatoes start to soften.

6. 6

   Add the minced garlic, minced jalapeno and the Italian seasoning.

7. 7

   Stir and cook for a few more minutes.

8. 8

   Add the chicken stock and coconut milk; cover and cook for another 10 minutes or until the potatoes are cooked.

9. 9

   Taste and adjust the seasoning if necessary.

10. 10

    Just before serving add the red peppers and the parsley. Stir and cook a moment longer, just until all is heated.