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FareShare Gazette -- November 2008 Recipes

A home-style FareShare Gazette -- November 2008 Recipes made with Penne Ziti Or Other Tubular Pasta, Extra Virgin Olive Oil, Fresh Green Beans Blanched, Halved Cherry Tomatoes, and White Wine Vinegar. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1 lb
• 1/2 cup
• 2 cup
• 1 1/2 cup
• 1 cup
• 1/4 cup
• 1/2 tsp
• 2 cup
• 1 tbsp
• 3 tbsp
• 1/2 tsp
• 1 dash

Method (preview)

1. 1

   Cook the penne in a large pot of salted boiling water, stirring occasionally, until it is al dente, about 8 to 10 minutes.

2. 2

   When the pasta is cooked, drain it, rinse under cold water, and place in a large bowl.

3. 3

   Toss with 1 tablespoon of the oil and add the green beans, cannellini beans, tomatoes, olives and parsley.

4. 4

   To make the dressing, combine the vinegar, garlic, mustard, salt, and pepper to taste in a small bowl.

5. 5

   Whisk in the remaining oil and add to the pasta and vegetables.

6. 6

   Toss gently to combine.

7. 7

   Taste to adjust the seasonings, if necessary.

8. 8

   3. Divide the salad greens among individual plates, top with the pasta salad and serve.

9. 9

   Dump pineapple, cranberries and sugar into heavy pot or crockpot and simmer until the cranberries are soft. Mash together using a potato masher.

10. 10

    Mix together 1 tablespoon cornstarch and 2 tablespoons water, add an equal amount of the hot sauce then mix the whole thing into the remainder of the sauce.

11. 11

    Cook for 5 minutes and process.

12. 12

    Step 5 - Add remaining ingredients, except half-and-half.

13. 13

    Cover and simmer 30 minutes, stirring occasionally.

14. 14

    If soup is to thick, add vegetable or chicken broth to thin.

15. 15

    Step 6 - Add half-and-half, and heat through. Serve warm. Makes 8 small servings.

16. 16

    While growing on the vine, pumpkins are green.

17. 17

    They turn bright orange only when fully ripe.

18. 18

    When buying a pumpkin to use for cooking or baking, select one that's unblemished and free of cracks and decay spots.

19. 19

    A fresh pumpkin should have a bit of stem left in place.

20. 20

    Store a whole, uncut pumpkin in a cool dry place and it will last for several months.

21. 21

    Add a ghost white lumina pumpkin to your fall display for striking contrast and use it later for pies.

22. 22

    The Jarradale Pumpkin is a flattened grayish-blue stingless variety from Australia.

23. 23

    Its strange coloration and unusual shape will enhance your fall displays until you're ready to bake it into a pie.

24. 24

    Crook-necked pumpkins are full of flavor, stringless, and by far the easiest pumpkin to peel and cook.

25. 25

    To process a crook-necked pumpkin, first wash it under running water to remove all traces of soil, the then dry it with a paper towel.

26. 26

    Place it on a cutting board and cut into 3" to 4" pieces.

27. 27

    Cut the hollow end that holds the seeds in half, scrape out the seeds with a large spoon.

28. 28

    Peel each the pieces with a vegetable peeler.

29. 29

    Cut into smaller pieces and cook in a large saucepan or stock pot until soft in a small amount of boiling water.

30. 30

    Begin testing for doneness after 20-30 minutes.

31. 31

    Cook until very tender.

32. 32

    The puree may be may be refrigerated up to 3 days.

33. 33

    It can also be frozen for several months.

34. 34

    Freeze in containers with the amounts needed for your favorite pumpkin recipes.

35. 35

    To cook round pumpkins, place the pumpkin on a newspaper.

36. 36

    Use a chef's knife, cut downward into the pumpkin and slice it in half.

37. 37

    Scoop out the strings and seeds.

38. 38

    Cut the halves into sections and wash.

39. 39

    Use a sharp paring knife or vegetable peeler to remove the orange skin.

40. 40

    Pumpkins can be baked instead of cooked before pureeing.

41. 41

    Place pumpkin halves, cut side down, on a shallow baking dish.

42. 42

    Bake at 350F for 30 minutes or longer, depending on the size of the pumpkin and the thickness of the pulp.

43. 43

    Test for doneness by piercing with the pulp with a fork.

44. 44

    When tender, remove from the oven and cool before handling.

45. 45

    Spoon out the baked pulp and follow the above directions for pureeing.

46. 46

    To cook a small pumpkin in the microwave, cut it in half and remove the seeds.

47. 47

    Wrap each half loosely in plastic wrap.

48. 48

    Place the halves, cut side down on a microwave safe plate.

49. 49

    Spoon out the pulp and follow the above directions for pureeing.