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FareShare Gazette -- November 2006 Recipes

This FareShare Gazette -- November 2006 Recipes recipe uses Fresh Breadcrumbs, Coarse Salt, Black Pepper, Cayenne Pepper, and Water. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

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

Method (preview)

1. 1

   1. Make the yogurt sauce: In a bowl, whisk together the yogurt, mint, salt, black pepper and cayenne. Refrigerate until ready to serve.

2. 2

   Make the meatballs: Preheat the oven to 400F.

3. 3

   3. In a large bowl, combine the lamb, breadcrumbs, mint, parsley, scallions, garlic, cumin, coriander, egg, salt, black pepper and cayenne.

4. 4

   Roll the meat mixture into balls about 1 inch in diameter.

5. 5

   Place on the baking sheet, and bake for about 10 minutes, turning occasionally, until browned and firm.

6. 6

   4. Serve the meatballs hot or at room temperature with the chilled yogurt sauce.

7. 7

   Place quinoa in strainer.

8. 8

   Rinse under cold running water until water runs clear; drain.

9. 9

   Mix quinoa, 2 cups water, and salt in heavy medium saucepan.

10. 10

    Bring to boil.

11. 11

    Reduce heat to medium-low, cover, and simmer until quinoa is just tender and almost all water is absorbed, about 20 minutes.

12. 12

    Drain.

13. 13

    Set aside. (Quinoa can be made 1 day ahead.

14. 14

    Cool, then cover; chill.)

15. 15

    Melt butter in large nonstick skillet over medium heat.

16. 16

    Add leeks; saut� until beginning to soften, about 5 minutes.

17. 17

    Add broth.

18. 18

    Cover; simmer until leeks are tender, about 5 minutes.

19. 19

    Add quinoa and oil; stir until heated through, about 5 minutes.

20. 20

    Stir in tomatoes, onions, basil, and lemon juice.

21. 21

    Season with salt and pepper.

22. 22

    1. Soak the chickpeas in water to cover by 2 inches overnight.

23. 23

    Drain the chickpeas and place in a saucepan with water to cover by 1 inch.

24. 24

    Add the garlic, salt and lemon zest.

25. 25

    Cover and cook at a low boil until the chickpeas are tender, about 1 1/2 hours.

26. 26

    Reserving the cooking liquid, drain the chickpeas.

27. 27

    In a food processor, combine the chickpeas, lemon juice and sesame oil, and puree, adding as much of the chickpea cooking liquid as necessary to get the desired consistency.

28. 28

    Serve at room temperature or chilled.

29. 29

    Serve the hummus with cut-up vegetables.

30. 30

    1. Preheat the broiler. In a small bowl, combine the lime juice, oil and hot pepper sauce.

31. 31

    3. Broil 6 inches from the heat for 2 to 3 minutes per side or until lightly browned and crisp. Drain on paper towels.