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FareShare Gazette -- October 2006 Recipes

A home-style FareShare Gazette -- October 2006 Recipes made with Long Grain Brown Rice, Frontier Coarse Grind Black Pepper, Frontier Sea Salt, Frontier Ground Cinnamon, and Vegetable Stock Or Chicken Stock. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 3/4 cup
• 1 tsp
• 1/2 tsp
• 1/8 tsp
• 4 1/4 cup
• 1/2 cup
• 1/4 cup
• 1/2 tsp
• 1 tbsp
• 3 cup
• 2 tbsp
• 2 tsp
• 1 tbsp
• 2 cup
• 2 lb
• 3 cup
• 3/4 cup
• 1/4 tsp
• 15 oz
• 1 tbsp
• 3/4 tsp
• 1/4 cup

Method (preview)

1. 1

   Combine first 12 ingredients in slow cooker.

2. 2

   Cover and cook on low 5-6 hours or until rice is tender.

3. 3

   Stir in cilantro.

4. 4

   Serve topped with a dollop of yogurt and sprinkled with scallions.

5. 5

   Heat oil in large wide pot over medium-high heat.

6. 6

   Add onions and saut� until soft, about 7 minutes.

7. 7

   Stir in garlic, cumin seeds and crushed red pepper; saut� 3 minutes.

8. 8

   Add mustard greens to pot in batches (about 1/3 at a time) and stir until each batch begins to wilt before adding next, about 3 minutes per batch.

9. 9

   Reduce heat to medium-low, cover, and cook until greens are very tender, stirring frequently, about 30 minutes.

10. 10

    Season with salt and pepper.

11. 11

    Mix in vinegar. (Can be made 3 hours ahead.) Transfer to bowl and serve hot or at room temperature.

12. 12

    Cut a slit lengthwise down the sides of the chilies. Remove the seeds.

13. 13

    Transfer the chilies to a baking sheet.

14. 14

    In a large bowl, mash tofu.

15. 15

    Add garlic, onion, rice, tomato, olive oil, parsley and salt; mix well.

16. 16

    Stuff the peppers with the rice filling and bake in a 450F. oven for 30 minutes.

17. 17

    Top each pepper with 1/4 cup shredded white Cheddar and continue baking until the cheese melts, about 3 minutes more.

18. 18

    In a large saucepan heat the oil over medium-high heat.

19. 19

    Add the onion and cook for about 3 minutes, stirring occasionally, until tender.

20. 20

    Add remaining ingredients, cover partially and bring to a boil.

21. 21

    Reduce heat and simmer for about 15 minutes, or until the potatoes are tender.

22. 22

    Cool slightly.

23. 23

    Return the soup to the pan and heat until warmed through.

24. 24

    Prick sweet potatoes with a fork in several places.

25. 25

    Microwave on High until tender all the way to the center, 12 to 15 minutes. (Alternatively, place in a baking dish and bake at 425 degrees F until tender all the way to the center, about 1 hour.)

26. 26

    Meanwhile, in a medium microwaveable bowl, combine beans, tomatoes, oil, cumin, coriander and salt; microwave on High until just heated through, 2 to 3 minutes. (Alternatively, heat in a small saucepan over medium heat.)