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FareShare Gazette -- November 2007 Recipes

Make FareShare Gazette -- November 2007 Recipes at home with Cellophane Or Bean Thread Noodles, Dark Sesame Oil, Vegetable Broth, Ripe Tomatoes Seeded And Diced, and Frozen Apple Juice Concentrate. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 7 1/2 oz
• 2 tsp
• 1 cup
• 2 lb
• 1/4 cup
• 1/4 cup
• 1 tbsp
• 1 pinch
• 1/2 tsp
• 1/4 tsp
• 1/4 tsp
• 1 tbsp
• 2 tsp
• 1/2 tsp
• 1/2 tsp
• 1 tbsp
• 1/2 cup

Method (preview)

1. 1

   Amount Measure Ingredient -- Preparation Method

2. 2

   [2 3 3/4-ounce packages] or angel-hair or capellini pasta, if desired

3. 3

   [don't use cold-pressed, which is lighter]

4. 4

   8 ounces extra-firm tofu -- cut into 1/4-inch dice

5. 5

   16 ounces frozen mixed vegetables for stir-frying

6. 6

   Place cellophane noodles in a large bowl, pour over enough hot water to cover and let stand 10 minutes. Drain and set aside.

7. 7

   Meanwhile, set wok or large skillet over medium-high heat.

8. 8

   Once hot, add oil and swirl to coat pan.

9. 9

   Add ginger and stir-fry 1 minute.

10. 10

    Add tofu and stir-fry 3 minutes, until golden brown on all sides.

11. 11

    Add vegetables, broth and noodles and cook 3 minutes, until vegetables are crisp-tender and noodles are tender.

12. 12

    Serve hot.

13. 13

    Place all ingredients in large saucepan over medium heat. Simmer uncovered, stirring occasionally, about one hour or until reaching desired thickness.

14. 14

    Remove cinnamon stick and discard. Serve warm or at room temperature.

15. 15

    In a large bowl, combine all the ingredients, mixing well.

16. 16

    Form into 8 patties.

17. 17

    On a lightly sprayed nonstick indoor grill pan, grill over medium heat 5-7 minutes per side or until completely cooked.

18. 18

    1. Position rack in the lowest position; preheat oven to 400 degrees F.

19. 19

    Place oil and onion in a large skillet over medium heat.

20. 20

    Cook, stirring occasionally and reducing heat as necessary to prevent scorching, until softened and starting to turn golden, about 20 minutes.

21. 21

    Stir in vinegar.

22. 22

    Meanwhile, combine rosemary, sage, salt, pepper and nutmeg in a small dish.

23. 23

    Place turkey in a medium bowl and sprinkle the spice mixture over it.

24. 24

    Gently knead to combine.

25. 25

    Form into 4 equal balls.

26. 26

    Rub mushrooms on both sides with Worcestershire.

27. 27

    Place one turkey ball in each mushroom cap, patting down to fill the cap.

28. 28

    Place on a baking sheet.

29. 29

    Bake the stuffed mushrooms on the bottom rack until the mushrooms begin to soften, about 20 minutes.

30. 30

    Remove from the oven, spread the onion mixture over the filling and top with cheese.

31. 31

    Continue baking until the cheese is melted and golden and the turkey is cooked through, about 10 minutes more.