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FareShare Gazette -- September 2006 Recipes

Make FareShare Gazette -- September 2006 Recipes at home with Fat Free Chicken Broth Plus, Fat Free Chicken Broth Divided, Onions, Garlic, and Pepper. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1/2 cup
• 3 tsp
• 1 cup
• 1 1/2 tbsp
• 1/4 tsp
• 5 clove
• 4 tsp
• 3 tbsp
• 6 tbsp
• 8 slice
• 1/4 tsp
• 1/4 tsp

Method (preview)

1. 1

   Pour 3 teaspoons (15 mL) of the chicken broth into the pot and heat over medium-high heat.

2. 2

   When the broth is hot add the onions and garlic; cook until lightly browned, about 10 to 12 minutes.

3. 3

   Add the sliced mushrooms; cook until softened, about 5 to 8 minutes.

4. 4

   Stir in the wine, 1/2 cup (125 mL) of chicken broth, rosemary, thyme and pepper.

5. 5

   Bring to a boil over high heat; reduce temperature to medium-high and cook, uncovered, for 15 to 20 minutes.

6. 6

   1. Combine garlic, lemon pepper and oregano ingredients for rub; set aside.

7. 7

   Combine mushrooms, onion, oil and half of the rub in medium bowl; toss.

8. 8

   Alternately thread mushrooms and onion onto six 12-inch metal skewers.

9. 9

   Finish with a lemon wedge.

10. 10

    Press remaining rub onto beef steaks.

11. 11

    Place steaks and kabobs on grill over medium heat.

12. 12

    Grill steaks, uncovered, 15 to 18 minutes for medium rare to medium doneness, turning occasionally.

13. 13

    Grill kabobs 6 to 8 minutes or until mushrooms are tender, turning occasionally.

14. 14

    3. Remove vegetables from skewers; toss with cheese. Carve steaks. Season beef and vegetables with salt.

15. 15

    Cook Time: 18 minutes

16. 16

    Prep Time: 15 minutes

17. 17

    Cook Method: grilled

18. 18

    Cook Temperature: medium

19. 19

    Trim ends from eggplants.

20. 20

    Cut each eggplant lengthwise into 3 slices; lightly coat eggplant with cooking spray.

21. 21

    Place eggplant on grill rack coated with cooking spray; grill 3 minutes on each side or until browned and tender.

22. 22

    Remove from grill; cut slices crosswise in half.

23. 23

    Place bread slices on grill rack; grill 3 minutes on each side or until lightly toasted.

24. 24

    Spread yogurt mixture evenly over 4 toast slices.

25. 25

    Top each with 3 eggplant pieces and 2 tomato slices; sprinkle evenly with salt and pepper.

26. 26

    Top each with 1/2 cup arugula.

27. 27

    Cover with remaining toast slices.