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FareShare Gazette -- September 2010 Recipes

Make FareShare Gazette -- September 2010 Recipes at home with Skinless Boneless Chicken Breast, Roasted Rice Powder, Cayenne Pepper, Lime Juice, and Fish Sauce. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

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

Method (preview)

1. 1

   Heat nonstick skillet over medium heat, no oil necessary.

2. 2

   Add chicken, stir until cooked through.

3. 3

   Remove from heat, drain excess liquid.

4. 4

   Add fish sauce and lime juice.

5. 5

   Toss all together with cilantro, onion, shallots, mint, cayenne, rice powder and ground chile/garlic paste.

6. 6

   Adjust seasoning to taste.

7. 7

   Serve immediately over lettuce leaves or thinly sliced cabbage.

8. 8

   Garnish with cilantro sprigs.

9. 9

   In a soup pot, saut� onions, garlic and bell pepper until tender. Add water, lentils and wine. Cook until lentils are just tender.

10. 10

    Add zucchini, basil, tomato sauce, rice, carrots, potatoes and thyme.

11. 11

    Continue to cook, stirring occasionally, until potatoes are fork tender.

12. 12

    Remove from heat, adjust seasonings and serve hot.

13. 13

    To make the jelly, place 3 tablespoons of cold water in a small bowl and sprinkle the gelatin over the top.

14. 14

    Let sit while you do the next step.

15. 15

    Combine the pomegranate juice and sugar in a medium saucepan and heat on medium, stirring until the sugar is dissolved.

16. 16

    Add the gelatin and stir until fully melted and combined.

17. 17

    Remove from heat and let cool for about 10 minutes.

18. 18

    Pour over the panna cotta and refrigerate until set, about 2 hours.