← All recipes

FareShare Gazette -- November 2006 Recipes

FareShare Gazette -- November 2006 Recipes comes together with Fresh Lime Juice, Curry Powder, Salt, Black Pepper, and Vegetable Or Peanut Oil. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1 tbsp
• 2 tsp
• 3/4 tsp
• 1/4 tsp
• 2 tbsp
• 1/2 cup
• 2 tbsp
• 1 cup
• 1 tsp
• 1/2 tsp
• 1/2 tsp
• 1 cup
• 14 1/2 oz
• 2 tbsp
• 3 cup
• 2 cup
• 1 tbsp
• 1 tbsp
• 1/2 cup
• 1/4 cup
• 1/2 tsp
• 2 cup
• 1 tbsp
• 1 1/2 cup

Method (preview)

1. 1

   Amount Measure Ingredient -- Preparation Method

2. 2

   1 pound firm-ripe mango -- peeled, pitted and cut into 1/2-inch chunks -- (2 cups)

3. 3

   1 red bell pepper -- cut into 1/4-inch dice 1 fresh jalapeno chile -- seeded

4. 4

   Whisk together yogurt, lime juice, curry powder, ginger, salt and pepper in a large bowl. Add oil in a slow stream, whisking until combined.

5. 5

   Cook quinoa in a 4- to 5-quart pot of boiling salted water 10 minutes.

6. 6

   Drain in a large sieve and rinse under cold running water.

7. 7

   Set sieve with quinoa over a saucepan containing 1 1/2 inches boiling water (sieve should not touch water) and steam quinoa, covered with a kitchen towel and lid, until fluffy and dry, 10 to 12 minutes.

8. 8

   Toss quinoa with curried yogurt and remaining ingredients in a large bowl.

9. 9

   Serve warm or at room temperature.

10. 10

    Heat oil in large saucepan over medium heat.

11. 11

    Add onion; saut� until soft, stirring often, about 5 minutes.

12. 12

    Add garlic; stir 1 minute.

13. 13

    Mix in paprika and next 8 ingredients.

14. 14

    Add 1 cup water, tomatoes and lemon juice.

15. 15

    Bring to boil.

16. 16

    Add squash and carrots.

17. 17

    Cover and simmer over medium-low heat until vegetables are tender, stirring occasionally, about 20 minutes.

18. 18

    Season with salt and pepper. (Can be prepared 1 day ahead.

19. 19

    Cover and chill.)

20. 20

    Rinse quinoa; drain.

21. 21

    Melt butter with oil in large saucepan over medium heat.

22. 22

    Add onion and carrot.

23. 23

    Cover; cook until vegetables begin to brown, stirring often, about 10 minutes.

24. 24

    Add garlic, salt, and turmeric; saut� 1 minute.

25. 25

    Add quinoa; stir 1 minute.

26. 26

    Add 2 cups water.

27. 27

    Bring to boil; reduce heat to medium-low.

28. 28

    Cover; simmer until liquid is absorbed and quinoa is tender, about 15 minutes.

29. 29

    Rewarm stew.

30. 30

    Stir in half of cilantro and half of mint.

31. 31

    Spoon quinoa onto platter, forming well in center.

32. 32

    Spoon stew into well.

33. 33

    Sprinkle remaining herbs over.

34. 34

    Cook onion, celery, carrot, and fennel in butter in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until onion is softened, 5 to 6 minutes.

35. 35

    Add quinoa and saut� over moderately high heat, stirring, until lightly toasted, 2 to 3 minutes.

36. 36

    Add water and salt and pepper to taste and cook over moderately low heat, covered, until quinoa is tender and liquid is absorbed, 12 to 15 minutes.