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FareShare Gazette -- November 2006 Recipes

This FareShare Gazette -- November 2006 Recipes recipe uses Salt, Canola Oil, Chinese Spice Powder, Granulated Sugar, and Soy Sauce. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

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

Method (preview)

1. 1

   In a large stockpot, bring water and salt to a boil.

2. 2

   Add greens and stir to submerge.

3. 3

   Boil greens for 12-15 minutes, stirring occasionally for even cooking.

4. 4

   When greens are done, drain them in a colander.

5. 5

   Heat oil in a large saut� pan with a lid.

6. 6

   Add drained greens, 5- spice powder, sugar and soy sauce, stirring well to combine.

7. 7

   Stir and saut� greens for another 5 minutes, until moisture is evaporated and flavors are combined.

8. 8

   Preheat oven to 350F. Coat a small baking dish with cooking spray.

9. 9

   Bring the broth to a boil in a saucepan, add the couscous; cover the pan and remove it from the heat.

10. 10

    Meanwhile, bring a large pot of water to a boil.

11. 11

    Cut the stems and top half inch off the bell peppers and scoop out the seeds and membranes.

12. 12

    Boil trimmed peppers for 5 minutes, then drain them upside down.

13. 13

    Heat oil in a nonstick skillet.

14. 14

    Add onion, zucchini, yellow squash, fennel seeds, oregano and salt.

15. 15

    Cook, stirring frequently, for 5 minutes or until vegetables are softened.

16. 16

    Remove from heat; stir in the tomatoes and chickpeas.

17. 17

    Using a fork, scrape the couscous into the skillet and toss with the vegetables.

18. 18

    Stir in the crumbled feta.

19. 19

    Place peppers upright in the baking dish and fill them with couscous.

20. 20

    Bake 15 minutes.

21. 21

    Serve immediately.

22. 22

    Place couscous in medium bowl. Pour boiling water over; stir to blend.

23. 23

    Cover bowl; let stand until water is absorbed, about 10 minutes.

24. 24

    Fluff with fork.

25. 25

    Mix in zucchini, bell pepper, onion and cumin.

26. 26

    Pour vinaigrette over; toss to combine.

27. 27

    Season to taste with salt and pepper. (Can be prepared 3 hours ahead.

28. 28

    Cover; let stand at room temperature.)

29. 29

    Mix all ingredients except cream cheese, eggs and green onion. Cover and refrigerate at least 2 hours.

30. 30

    Spread cream cheese on serving plate.

31. 31

    Spoon bean mixture evenly over cream cheese.

32. 32

    Arrange eggs on bean mixture in ring around edge of plate; sprinkle with green onion.

33. 33

    Heat the oil and butter in a soup pot.

34. 34

    Add the onion and saut� over medium-high heat, stirring frequently, until golden, about 10 minutes.

35. 35

    Add the carrots and chicken broth.

36. 36

    Bring to a simmer, and then add the bay leaves, paprika, and curry powder.

37. 37

    Cover and simmer gently until the carrots are tender.

38. 38

    Remove the bay leaves.

39. 39

    Do this in batches, putting the puree into another pot or serving bowl that can be heated on top of the stove (such as Corning or Pyrex).

40. 40

    Return the carrot puree to the stove top over very low temperature to keep it from sticking and burning.

41. 41

    Add a stick of butter to the puree to increase its richness.

42. 42

    Stir in enough milk to give the soup a slightly thick consistency, about two cups.

43. 43

    Add the shredded carrots and bell peppers.

44. 44

    Season with salt and pepper and serve or, cover and let stand off the heat for 1 hour or so before serving, then heat through.