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FareShare Gazette -- November 2006 Recipes

FareShare Gazette -- November 2006 Recipes is built on Sugar, Cooked Rice Chilled, Water, Tomato Juice, and Uncooked Rice. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1 1/2 cup
• 3 cup
• 1 1/2 cup
• 1/2 cup
• 1 cup
• 1/2 tsp
• 7 oz
• 2 tbsp
• 1/2 tsp
• 2 tbsp
• 1/4 cup
• 3 tbsp
• 1/3 cup
• 2 1/2 tsp
• 1 1/2 tbsp
• 2 tsp
• 1 1/4 tsp
• 3 oz
• 29 oz
• 1 cup
• 2 tbsp
• 2 tsp
• 3/4 cup

Method (preview)

1. 1

   Chop almonds in food processor until finely ground.

2. 2

   Add coconut and sugar; process until coconut is finely minced.

3. 3

   Add rice; pulse to blend.

4. 4

   Add egg whites; pulse to blend.

5. 5

   Spoon mixture evenly into madeleine pans or miniature muffin tins coated with cooking spray, filling to top.

6. 6

   Bake at 350 degrees F. 25 to 30 minutes or until lightly browned.

7. 7

   Cool completely in pans on wire rack.

8. 8

   Run a sharp knife around each madeleine shell, and gently remove from pan.

9. 9

   Cover and refrigerate 2 hours or until serving time.

10. 10

    Serve with raspberries and whipped topping.

11. 11

    Spoon mixture evenly into madeleine pans or miniature muffin tins coated with cooking spray, filling to top.

12. 12

    Bake at 350 degrees 25 to 30 minutes or until lightly browned.

13. 13

    Cool completely in pans on wire rack.

14. 14

    Run a sharp knife around each madeleine shell, and gently remove from pan.

15. 15

    Cover and refrigerate 2 hours or until serving time.

16. 16

    Serve with raspberries and whipped topping.

17. 17

    Combine water, tomato juice, rice, basil, oregano and salt in 2- to 3-quart saucepan.

18. 18

    Bring to a boil; stir once or twice.

19. 19

    Reduce heat; cover and simmer 15 minutes or until rice is tender and liquid is absorbed.

20. 20

    Stir in artichokes, red peppers, olives, parsley, lemon juice and black pepper.

21. 21

    Cook 5 minutes longer or until thoroughly heated. Sprinkle with cheese.

22. 22

    Insert the metal blade.

23. 23

    Pulse to chop the peanuts, about 10 times.

24. 24

    Remove and reserve.

25. 25

    With the machine running, drop the garlic and ginger down the feed tube to chop, about 5 seconds.

26. 26

    Scrape the work bowl; process 5 seconds longer.

27. 27

    Add the peanut butter, sugar, rice vinegar, hoisin sauce and Tamari.

28. 28

    Process until smooth, about 10 seconds.

29. 29

    Scrape down the sides of the work bowl.

30. 30

    With the machine running, add the sesame oil in a steady stream through the feed tube; process until emulsified, about 10 to 15 seconds.

31. 31

    Remove and reserve.

32. 32

    The dressing may be made several days ahead.

33. 33

    Cover well and refrigerate.

34. 34

    Let sit for 30 minutes at room temperature before using.

35. 35

    Clean the work bowl.

36. 36

    Use light pressure to slice.

37. 37

    Arrange the peppers in the large feed tube, cut side down; use medium pressure to slice.

38. 38

    Arrange the Napa cabbage in the feed tube, cut side down.

39. 39

    Use medium pressure to slice.

40. 40

    Arrange the bok choy in the feed tube; use medium pressure to slice.

41. 41

    Transfer the sliced vegetables to the bowl with the other vegetables.

42. 42

    Add the snow peas and toss the vegetables to combine.

43. 43

    Pour the dressing over the vegetables and toss to coat well.

44. 44

    Garnish with reserved chopped peanuts.

45. 45

    In a large saucepan, bring broth, water, soy sauce, garlic and 2 teaspoons of ginger to a boil over medium-high heat.

46. 46

    Add mushrooms, spaghetti and carrots; boil 5 minutes.

47. 47

    Add snow peas and baby corn; boil 2 minutes.

48. 48

    Add tofu; boil until vegetables are crisp-tender and spaghetti is al dente, about 2 minutes more.

49. 49

    Remove from heat and stir in scallions and remaining teaspoon of ginger.