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FareShare Gazette -- October 2007 Recipes

Make FareShare Gazette -- October 2007 Recipes at home with Dried Beans Appaloosa Calypso, Canola Oil, Chicken Broth Or Vegetable Broth, Salt, and Pineapple Tidbits With Juice. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1 cup
• 2 tbsp
• 3 cup
• 1/4 tsp
• 8 oz
• 2 tbsp
• 1/4 cup
• 1/2 cup
• 1/4 cup
• 1/4 cup
• 1/4 cup
• 1/2 cup
• 2 tbsp
• 1 tsp
• 1/2 cup
• 1 1/2 tsp
• 1/2 tsp
• 24 oz
• 2 cup
• 2 tbsp

Method (preview)

1. 1

   1. Place the beans in a bowl. Add water to cover by 2 inches and let stand overnight. Drain and rinse the beans.

2. 2

   Place the soaked beans in a medium saucepan.

3. 3

   Add water to cover by 2 inches.

4. 4

   Bring to a boil over high heat.

5. 5

   Skim off the foam and stir in the thyme.

6. 6

   Reduce the heat to low, cover and simmer, stirring occasionally, for 1 1/4 hours or until tender.

7. 7

   Drain the beans, return to the pot, and set aside. (This may be done 1 to 3 days ahead.

8. 8

   Heat the oil in a Dutch oven over medium-high heat.

9. 9

   Add the garlic, onion, bell pepper and chile pepper (if using) and cook, stirring occasionally, for 6 minutes or until the vegetables are tender.

10. 10

    Stir in the broth, sweet potato, beans, ginger, turmeric, paprika, coriander and salt.

11. 11

    Bring to a boil over high heat.

12. 12

    Reduce the heat to low, partially cover and simmer for 25 minutes or until the sweet potatoes are tender.

13. 13

    5. Stir in the corn, cover and simmer for 5 minutes longer or until tender.

14. 14

    Remove from the heat and stir in the pineapple (with juice).

15. 15

    6. Ladle the stew into bowls and serve with lime wedges, if using.

16. 16

    Amount Measure Ingredient -- Preparation Method

17. 17

    Combine herbs in a food processor and pulse until chopped and mixed.

18. 18

    Invert bottom of a 9-inch springform pan (to create flat bottom, which will make it easier to remove cake from pan), then lock on side and butter pan.

19. 19

    Stir together crumbs, pecans, sugars, and butter in a bowl until combined well.

20. 20

    Press crumb mixture evenly onto bottom and 1/2 inch up side of pan, then chill crust, 1 hour.

21. 21

    Make filling and bake cheesecake

22. 22

    Put oven rack in middle position and Preheat oven to 350F.

23. 23

    Whisk together pumpkin, eggs, brown sugar, cream, vanilla and liqueur (if using) in a bowl until combined.

24. 24

    Stir together granulated sugar, cornstarch, cinnamon, nutmeg, ginger, and salt in large bowl.

25. 25

    Add cream cheese and beat with an electric mixer at high speed until creamy and smooth, about 3 minutes.

26. 26

    Reduce speed to medium, then add pumpkin mixture and beat until smooth.

27. 27

    Pour filling into crust, smoothing top, then put springform pan in a shallow baking pan (in case springform leaks).

28. 28

    Bake until center is just set, 50 to 60 minutes.

29. 29

    Transfer to rack and cool 5 minutes. (Leave oven on.)

30. 30

    Whisk together sour cream, sugar, and liqueur (if using) in a bowl, then spread on top of cheesecake and bake 5 minutes.

31. 31

    Cool cheesecake completely in pan on rack, about 3 hours.

32. 32

    Chill, covered, until cold, at least 4 hours.

33. 33

    Remove side of pan and bring to room temperature before serving.