Recipes Included On This Page Red Curry Carrot Soup Rice Triangles Rigatoni with Mustard Green and Onions Rye Beer Bread Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Red Curry Carrot Soup Recipe By : Food and Wine 6/99 Serving Size : 6 Preparation Time :0:00 Categories : Volume 10-02 Feb 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon canola oil 6 large carrots -- peeled 2 slices fresh ginger 1 medium onion -- finely chopped 4 cups chicken stock 2 cups water 1 can unsweetened coconut milk 3/4 teaspoon red curry paste Salt and freshly ground pepper 1 scallion -- cut into matchsticks 1 tablespoon cilantro leaves 1 tablespoon basil -- chopped Cut four carrots into thick slices, cut two into matchsticks. Heat the oil in a large saucepan. 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. Add the onion and cook until softened but not browned, about 2 minutes. Add the chicken stock, water, coconut milk and curry paste to the saucepan and bring to a boil. Simmer over moderate heat until the carrots are tender, about 25 minutes. Strain the cooking liquid into another saucepan, reserving the solids, discard the ginger. Transfer the carrots to a blender and puree with 1 cup of the cooking liquid until very smooth. Return the puree to the cooking liquid, add the carrot matchsticks and cook until tender, about 3 minutes. Season with salt and pepper. Ladle the soup into bowls, sprinkle with the scallion, cilantro and basil and serve. Suggested Wine: Dry Riesling or Chenin Blanc Contributed to the FareShare Gazette by Jennie; 11 February 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 81 Calories; 3g Fat (31.2% calories from fat); 2g Protein; 11g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 1461mg Sodium. Exchanges: 0 Grain(Starch); 2 Vegetable; 1/2 Fat. * Exported from MasterCook * Rice Triangles Recipe By : Appetizers, Buffets & Parties Serving Size : 8 Preparation Time :0:00 Categories : Volume 10-02 Feb 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 salmon steak 15 milliliters salt -- (1 teaspoon) 450 grams freshly cooked sushi rice -- (1 pound/4 cups) 1/4 cucumber -- seeded and cut into thin batons 1/2 sheet yaki-nori seaweed -- cut into four equal strips White and black sesame seeds for sprinkling Grill or broil the salmon steak on each side until the flesh flakes easily when tested with a sharp knife. Set aside to cool while you make the cucumber onigiri. When the salmon is cold, flake it, discarding any skin and bones. Put the salt in a bowl. Spoon 1/8 of the warm cooked rice into a small rice bowl. Make a hole in the middle of the rice and put in a few cucumber batons; smooth the rice over to cover. Wet the palms of both hands with cold water then rub the salt evenly onto your palms. Empty the rice and cucumbers from the bowl onto one hand. Using both hands, shape the rice into a triangular shape using firm but not heavy pressure, making sure that the cucumber is encased by the rice. Make 3 more rice triangles the same way, dampening your palms and sprinkling with salt as before. Mix the flaked salmon into the remaining rice then shape it into triangles as before. Wrap a strip of yaki-nori around each of the cucumber triangles. Sprinkle sesame seeds on the salmon triangles. Set aside to cool completely before serving. Cook's tip: Always use warm rice to make the triangles. Leave them to cool completely then wrap each in foil or clear plastic wrap and store in a cool place. Makes 8. Note - These rice shapes (onigiri) are very popular in Japan; you can put anything you like in the rice so you can make a lot of variations. From Appetizers, Buffets & Parties; edited by Bridget Jones; 2006 (formerly published under the name: Appetizers, Finger Foods, Buffets & Parties) MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 1 February 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 26 Calories; 1g Fat (26.9% calories from fat); 4g Protein; trace Carbohydrate; trace Dietary Fiber; 11mg Cholesterol; 825mg Sodium. Exchanges: 1/2 Lean Meat; 0 Vegetable. * Exported from MasterCook * Rigatoni with Mustard Green and Onions Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 10-02 Feb 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 onions -- red or yellow, cut into wedges 1 tablespoon balsamic vinegar 4 tablespoons olive oil 2 fresh thyme sprigs 1 bunch mustard greens -- chopped 10 ounces rigatoni noodles -- cooked 2 garlic cloves -- crushed 1/8 teaspoon red pepper flakes -- (or more to taste) Toss the onions in a bowl with the vinegar, 1/4 teaspoon salt, 1 tablespoon of oil and the thyme. Spread the onions in a baking pan and roast for 30-40 minutes, until soft. Bring a large pot of water to a boil. Add 2 tablespoons of salt. When the water return to a boil, add the mustard greens and cook for 2 minutes until wilted. Remove the mustard greens and boil the pasta in the same water until done. While the pasta is cooking, heat the remaining 3 tablespoons of olive oil over medium heat. Add the garlic and cook for 1 minute, then add the drained mustard greens, a small amount of water and the red pepper flakes; simmer for 5 minutes. Add the onions to the pan and stir. Toss the vegetables with the pasta and season with salt and pepper. Serve. Source : Planet Organic. Formatted by Chupa Babi in MC: 10.31.06 Contributed to the FareShare Gazette by Chupa; 28 February 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rye Beer Bread Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 10-02 Feb 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups warm beer 4 ounces warm water 2 teaspoons salt 1/2 cup dark molasses 2 packages active dry yeast 3 tablespoons vegetable shortening 3 1/2 cups all-purpose flour 3 cups rye flour 2 tablespoons black cocoa In a medium bowl combine the beer, water, salt, molasses, yeast and vegetable shortening; stir this mixture and allow it to rest for a minimum of 25 minutes or until the yeast becomes active and frothy. Add the flours and cocoa to the bowl and, using a wooden spoon, stir until it forms a solid mass. Turn the dough out onto a work surface and knead it for 10 minutes, it should become smooth and firm. Place the dough in a clean bowl that is large enough to allow it to rise and set the bowl in a warm draft free area for 1 hour, or until the dough has doubled in bulk. After the dough has risen turn it out onto a work surface. Cut the dough into two equal pieces and shape them into round or oval loaves; place the loaves on a baking tray. Loosely cover the dough with plastic wrap or a damp cloth and let it rise for 30-60 minutes. Preheat an oven to 375F. After the loaves have risen brush them with an egg that has been diluted with a couple of tablespoons of water and bake them for approximately 40 minutes, or until a wooden skewer inserted into the bread comes out clean and they sound hollow when tapped on. Remove the bread from the oven place it on a wire cooling rack and allow it to cool for a 30 minutes before slicing. Yield : "2 loaves" Contributed to the FareShare Gazette by Jennie; 10 February 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - -

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