Recipes Included On This Page Larb Gai Lentil Vegetable Soup Lychee Panna Cotta (with pomegranate jelly optional) Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Larb Gai Recipe By : Jennie B. Serving Size : 4 Preparation Time :0:00 Categories : Volume 13-09 Sep 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound skinless boneless chicken breast [minced in food processor] -- * 1 tablespoon roasted rice powder 3 tablespoons fresh cilantro -- chopped 2 spring onions -- chopped 2 tablespoons shallots -- chopped 3 tablespoons mint leaves -- chopped 1/2 teaspoon cayenne pepper 2 tablespoons lime juice 1 1/2 tablespoons fish sauce 1 teaspoon garlic and red chili paste Thinly sliced cabbage or lettuce for service Fresh cilantro leaves for garnish * Do not use ground chicken from store, too much fat. Heat nonstick skillet over medium heat, no oil necessary. Add chicken, stir until cooked through. Remove from heat, drain excess liquid. Add fish sauce and lime juice. Toss all together with cilantro, onion, shallots, mint, cayenne, rice powder and ground chile/garlic paste. Adjust seasoning to taste. Serve immediately over lettuce leaves or thinly sliced cabbage. Garnish with cilantro sprigs. Cuisine: "Thai Food" NOTE: You can make your own rice powder by toasting rice in a dry skillet and then grind in your spice grinder (mine is a coffee grinder). Contributed to the FareShare Gazette by Jennie; 19 September 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 149 Calories; 2g Fat (14.4% calories from fat); 27g Protein; 4g Carbohydrate; 1g Dietary Fiber; 67mg Cholesterol; 78mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates. BACK TO JENNIE'S KITCHEN PHOTO Back to Recipe List   * Exported from MasterCook * Lentil Vegetable Soup Recipe By : adapted from 365 Vegetarian Soups by Gregg Gillespie Serving Size : Preparation Time :0:00 Categories : Volume 13-09 Sep 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium onion, chopped 3 garlic cloves, minced 1 red bell pepper, seeded and chopped 8 cups water 1 1/2 cup lentils 1 cup dry white wine 3 zucchini, diced 1 teaspoon crushed basil 24 ounces tomato sauce 1 cup brown rice 2 cup sliced carrots 2 medium red potatoes, diced 1 teaspoon crushed thyme 1/4 teaspoon crushed red pepper (or to taste) salt and pepper to taste In a soup pot, sauté onions, garlic and bell pepper until tender. Add water, lentils and wine. Cook until lentils are just tender. Add zucchini, basil, tomato sauce, rice, carrots, potatoes and thyme. Continue to cook, stirring occasionally, until potatoes are fork tender. Remove from heat, adjust seasonings and serve hot. Contributed to the FareShare Gazette by Morenna; 28 September 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Lychee Panna Cotta (with pomegranate jelly optional) Recipe By : Jennie B. Serving Size : Preparation Time :0:00 Categories : Volume 13-09 Sep 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can lychees, in syrup 2 teaspoons powdered gelatin 1 cup heavy cream 1 cup whole milk 2 tablespoons sugar Open the can of lychees and pour the lychees and syrup into a food processor. Process until smooth. There will be a lot of bits of lychee flesh and pulp, strain into a measuring cup. There should be about 2 cups of liquid. Boil this mixture until you get 1 cup of clear liquid. Place 3 tablespoons cold water in a small bowl and sprinkle the gelatin over the top, let sit while you do the next step. Combine the lychee liquid, cream, milk and sugar in a medium saucepan. Heat on medium, stirring until the sugar is dissolved and it just comes to a boil. Remove the lychee mixture from the heat and add the gelatin. Stir until the gelatin is fully melted and combined. Divide mixture among glasses and refrigerate until set, at least 2 hours. For the pomegranate jelly: 1 1/2 teaspoons powdered gelatin 1 cup pomegranate juice 1/2 cup sugar To make the jelly, place 3 tablespoons of cold water in a small bowl and sprinkle the gelatin over the top. Let sit while you do the next step. Combine the pomegranate juice and sugar in a medium saucepan and heat on medium, stirring until the sugar is dissolved. Add the gelatin and stir until fully melted and combined. Remove from heat and let cool for about 10 minutes. Pour over the panna cotta and refrigerate until set, about 2 hours. Cuisine: "Thai Food" NOTE: I didn't use the pomegranate jelly - I candied Thai basil leaves (coat with frothy egg white, dip into sugar and let dry) and served a leaf on top of the panna cotta with a large raspberry. Contributed to the FareShare Gazette by Jennie; 28 September 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - -

Back to Recipe List

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.