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FareShare Gazette Recipes --June 1999 - P's

 

 

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Peruvian Quinoa Stew
Potato Fantasy

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                     *  Exported from  MasterCook  *
                           Peruvian Quinoa Stew
Recipe By     : Moosewood Restaurant Cooks at Home
Serving Size  : 4    Preparation Time :0:00
Categories    : Cheese                           Grains
                Main Dishes                      Onions
                Peppers                          Stews
                Tomatoes                         Vegetarian
                Volume 2-6 June '99              Zucchini
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           quinoa
   1      cup           water
   2      cups          chopped onions
   2      cloves        garlic -- minced
   2      tablespoons   vegetable oil
   1      stalk         celery -- chopped
   1                    carrot, cut on the diagonal into 
                          -- 1/4" thick slices
   1                    green bell pepper -- chopped
   1      cup           zucchini -- cubed
   2      cups          canned tomatoes, undrained -- chopped
   1      cup           water or vegetable stock
   2      teaspoons     ground cumin
     1/2  teaspoon      chili powder
   1      teaspoon      ground coriander
   1      pinch         cayenne (or to taste)
   2      teaspoons     fresh oregano (or 1 tsp. dried)
                        salt to taste
                        chopped fresh cilantro (optional)
                        grated Cheddar or Monterey Jack cheese -- (optional)
Using a fine sieve, rinse the quinoa well.  Place it in a pot with the
water and cook, covered, on medium-low heat for about 15 minutes until 
soft.  Set aside.
While the quinoa cooks, in a covered soup pot, saute the onions and garlic 
in oil for about 5 minutes on medium heat.  Add the celery and carrots and 
continue cooking for 5 minutes, stirring often.  Add the bell pepper, 
zucchini, tomatoes, and water or stock.  Stir in the cumin, chili powder, 
coriander, cayenne, and oregano, and simmer, covered, for 10 to 15 minutes 
until vegetables are tender.
Stir the cooked quinoa into the stew and add salt to taste.  Top with
cilantro and/or grated cheese if desired.
Serve immediately.
Posted on FareShare 6-99 by Lyn Hillman <lynhillman@mindspring.com>
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                     *  Exported from  MasterCook  *
                              Potato Fantasy
Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Mushrooms                        Potatoes
                Side Dishes                      Volume 2-6 June '99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tb            Flour
   8      md            New potatoes
   2      tb            Butter
   2      tb            Olive oil
   4      Cloves        garlic -- minced or
                        - squeezed through a press
     1/2  c             Scallions -- chopped
   2                    Celery stalks -- finely chopped
   1      c             Mushrooms -- thinly sliced
     3/4  c             Chicken broth
   3      tb            Fresh basil chopped
   2      ts            Honey
   1 1/2  ts            Italian Seasonings -- (see separate recipe)
     1/8  t             Salt
                        Fresh parsley for garnish
  Brown flour in a dry skillet over medium heat, stirring occasionally, 
  for 8 minutes and set aside.  Boil potatoes for 18 minutes, or until 
  tender. Drain and submerge potatoes in cold water.  Slice or cube 
  potatoes and set aside.  Heat butter and olive oil in a deep skillet.
  Saute garlic for 2 minutes over medium heat.  Add scallions,
  celery and mushrooms.  Saute for 3 minutes.  Add chicken
  broth, basil, honey, Italian Seasonings, and salt.  As soon
  as liquid begins to boil, slowly whisk in flour.  Add
  potatoes and simmer for 3 to 5 minutes, or until potatoes
  are warm.  Mix thoroughly and serve at room temperature
  with sprigs of fresh parsley.    
  The author says this goes very well with lamb or beef.  
  Source:  The Garlic Cookbook, by David DiResta, Nitty Gritty Cookbooks  
  Shared with FareShare 6-99 and MM by Judi M. Phelps.
  jphelps@slip.net or jphelps@best.com
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