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FareShare Gazette -- October 2006 Recipes

A home-style FareShare Gazette -- October 2006 Recipes made with Garlic Paste, Red Chili Powder, Oil For Frying, Butter Or Margarine Softened, and Sugar. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 tsp
• 1 tsp
• 2 tbsp
• 1/2 cup
• 1/2 cup
• 1/4 cup
• 1 tsp
• 1 cup
• 1/2 tsp
• 1/2 tsp
• 8 oz
• 3/4 cup
• 3 tbsp
• 1 tbsp
• 1/4 tsp
• 1 cup
• 1 tsp
• 1/2 cup
• 3 tbsp
• 3 tbsp
• 1/2 tsp
• 1 tbsp
• 4 cup
• 2 cup
• 1 can
• 1 tbsp
• 2 tsp
• 1 cup
• 1 tbsp
• 4 cup
• 28 oz
• 2 cup
• 1 tsp
• 2 tbsp

Method (preview)

1. 1

   Heat the oil in a pan, toss in the mustard seeds and fenugreek seeds.

2. 2

   Add onion and fry when they pop.

3. 3

   Add cumin seeds and garlic paste and fry some more.

4. 4

   Now add the cabbage, salt and red chili powder.

5. 5

   Stir well and add some water, cook on low flame for 10 minutes.

6. 6

   Add chopped cilantro when the cabbage is sufficiently cooked and let it cool on a rack.

7. 7

   Take samosa wraps (parat) and fill with cabbage filling.

8. 8

   Deep fry and serve with ketchup or chutney.

9. 9

   Cut up chocolate into chunks or just use 8 ounces purchased chocolate chunks.

10. 10

    Beat butter, sugars, egg and vanilla until light and fluffy.

11. 11

    Mix flour with baking soda and salt; blend into butter mixture.

12. 12

    Stir in chocolate chunks, nuts and coconut.

13. 13

    Chill 1 hour.

14. 14

    Drop dough 2 inches apart form heaping tablespoons onto ungreased baking sheets (dough will spread during baking).

15. 15

    Bake for 12-13 minutes.

16. 16

    Watch carefully to avoid overbaking on bottoms.

17. 17

    Let cool 2 minutes; remove from sheets and let cool completely on wire rack.

18. 18

    Amount Measure Ingredient -- Preparation Method

19. 19

    Crab Cakes* 3/4 cup plain bread crumbs -- (I use Panko)

20. 20

    [I keep ready in my freezer]

21. 21

    Lemon Vinaigrette* 1/2 cup olive oil

22. 22

    Place 1/2 cup (or more) bread crumbs in shallow dish.

23. 23

    Mix mayonnaise, 3 tablespoons chives, minced red pepper, Worcestershire sauce, mustard, hot pepper sauce and remaining 1/4 cup breadcrumbs in medium bowl to blend.

24. 24

    Season with salt and pepper.

25. 25

    Mix in egg.

26. 26

    Carefully add the crabmeat and mix gently until well mixed, being careful not to break up the crabmeat clumps.

27. 27

    Using 2 tablespoons for each, form crab mixture into twenty 1 1/2-inch diameter cakes.

28. 28

    Coat crab cakes with breadcrumbs in dish, pressing breadcrumbs to adhere.

29. 29

    Transfer crab cakes to baking sheet.

30. 30

    Lightly cover with melted butter (very slight amount).

31. 31

    Cover and refrigerate for at least 1 hour and up to 6 hours.

32. 32

    Heat an oven to 350F.; place crab cakes in oven and bake for 15 minutes or until they start to turn golden.

33. 33

    Remove from oven.

34. 34

    Whisk all ingredients for Vinaigrette in bowl to blend. Season with salt and pepper.

35. 35

    Combine cream and pepper in blender and puree until smooth.

36. 36

    Add seasonings and blend.

37. 37

    Transfer to small saucepan and cook over medium heat about 8 minutes until thickened.

38. 38

    For the right consistency dip spoon into sauce.

39. 39

    With your finger, draw a line through sauce on the spoon. If line remains and sauce does not spread over spoon, it is ready.

40. 40

    Cut four carrots into thick slices, cut two into matchsticks.

41. 41

    Heat the oil in a large saucepan.

42. 42

    Add the thickly sliced carrots and ginger and cook over moderately high heat, stirring, until the carrots are crisp tender and lightly browned, 6 to 7 minutes.

43. 43

    Add the onion and cook until softened but not browned, about 2 minutes.

44. 44

    Add the chicken stock, water and simmer over moderate heat until the carrots are tender, about 25 minutes.

45. 45

    Strain the cooking liquid into another saucepan, reserving the solids, discard the ginger.

46. 46

    Put the matchstick pieces of carrot in the cooking liquid and bring to boil again.

47. 47

    Strain the broth from the matchsticks and set them aside.

48. 48

    Return the carrots and onions to the broth; puree with a hand blender until very smooth.

49. 49

    Season with salt and pepper.

50. 50

    The next step is optional - you can return the matchsticks to the pureed carrot soup and heat or you can place the matchsticks in the bottom of a soup plate, garnish with parsley or cilantro; serve soup in individual pitchers to be poured over the matchsticks.

51. 51

    Amount Measure Ingredient -- Preparation Method

52. 52

    1 cup lentils -- rinsed and picked over to remove dirt

53. 53

    2 cups diced red potatoes -- cut into 1-inch cubes

54. 54

    In large saucepan, heat oil over medium heat.

55. 55

    Add onion, carrots and garlic; saute 2 minutes.

56. 56

    Add curry and bay leaves and stir to coat.

57. 57

    Add broth, tomatoes and lentils and bring mixture to boil, breaking up tomatoes as they cook.

58. 58

    Reduce heat, cover and simmer 30 minutes, until lentils are tender.

59. 59

    Add potatoes and simmer, uncovered, 20 minutes, until fork-tender.

60. 60

    Remove from heat, discard bay leaves and stir in cilantro. Season to taste with salt and pepper.