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FareShare Gazette -- October 2005 Recipes

A home-style FareShare Gazette -- October 2005 Recipes made with Olive Oil, Freshly Ground Black Pepper, Red Wine Vinegar, Water Chestnuts Well Drained, and Sugar. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1/3 cup
• 1 tsp
• 2 tbsp
• 8 oz
• 1 tsp
• 1/2 tsp
• 1 tbsp
• 1 tsp
• 2 cup
• 2 oz

Method (preview)

1. 1

   Combine the oil, garlic, black pepper, thyme, basil, rosemary and vinegar in a shallow dish.

2. 2

   Add salt to taste.

3. 3

   Add the lamb chops to the mixture and turn to make sure they are well coated.

4. 4

   Cover the dish and marinate the lamb for 20 to 30 minutes or in the refrigerator overnight.

5. 5

   Heat the broiler.

6. 6

   Remove the chops from the marinade and put them on a broiler pan.

7. 7

   Broil the lamb about 2 inches from the heat source for 6 to 8 minutes on each side.

8. 8

   To large pot half filled with boiling water, add broccoli, carrots, asparagus, bok choy and snow peas; blanch about 3 minutes.

9. 9

   Pour blanched vegetables into colander or remove from pot with Chinese mesh spoon; strain well.

10. 10

    In wok or large skillet, add a bit of broth or water then Add garlic, mushrooms, blanched vegetables, all remaining vegetables, sugar, salt (if desired), Hoisin sauce and curry powder.

11. 11

    Note you might want to keep cup nearby and add more liquid as needed.

12. 12

    Cook and stir quickly, 3 to 5 minutes.

13. 13

    Drizzle with wine; stir in water and cornstarch.

14. 14

    Add soaked and drained noodles; cook and stir until well mixed, about 1 additional minute.