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FareShare Gazette Recipes -- July 2006 - P's
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* Exported from MasterCook * Paella Cubana Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Volume 9-07 Jul 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 pound chorizo 3 tablespoons olive oil -- divided 4 chicken thighs -- bone in 1 onion -- chopped 1 green bell pepper -- seeded and chopped 1 red bell pepper -- seeded and chopped 3 garlic cloves -- minced 28 ounces chicken broth -- (2 cans) 1/2 cup red wine 1/4 teaspoon annato seed paste 1 3/4 cups rice -- Valencia 1 teaspoon salt 1 pound sea scallops 1 1/2 pounds large shrimp -- peeled and deveined 2 tablespoons butter 1 shallot -- minced 1/3 cup dry white wine 1 pound fresh mussels, whole -- scrubbed 7 1/2 ounces smoked oysters, drained -- (2 cans) 1 cup frozen English peas -- thawed See http://fareshare.net/mussel_info.html for information on purchasing, storing, preparing, cooking and eating mussels. Remove casings from chorizo, and slice. Heat 2 tablespoons oil in a large Dutch oven over medium heat. Add Chorizo, and cook 5 minutes or until browned, stirring often. Remove chorizo; drain on paper towels. Add chicken to pan; cook 5 minutes on each side or until browned. Remove skin and bones, coarsely chop chicken and set aside. Add onion and bell peppers to pan; cook, scraping bits from bottom of pan, 7 minutes or until vegetables are tender. Add garlic, and cook, stirring constantly, 1 minute. Add broth and next 4 ingredients. Bring to a boil; cover, reduce heat and simmer 25 minutes or just until rice is tender. Meanwhile, heat remaining tablespoon of oil in a large skillet over medium- high heat until hot. Add scallops, and cook 3 minutes on each side or until browned. Remove from pan; set aside and keep warm. Add shrimp, and cook 3 minutes, stirring frequently, until shrimp turn pink. Remove from pan; set aside and keep warm. Melt butter in skillet, add shallot, and cook 2 minutes, stirring often. Add white whine, scarping bits from bottom of pan. Add mussels; cover and cook 2 minutes or until mussels are open, discarding any that do not open. Gently stir reserved chicken, scallops, shrimp, oysters, and peas into rice. Top with mussels, pouring the cooking liquid over rice. Description : "Paella is a Spanish dish of saffron-flavored rice with a variety of shellfish and meats. In this recipe, annatto seed paste replaces the traditional saffron. Cuban-style paella is served in a round ceramic dish, unlike the flat metal pan used in Spain." Source : "Coastal Living" S(Formatted in MC By): "Art Guyer" Contributed to the FareShare Gazette by Art; 10 July 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 496 Calories; 20g Fat (37.6% calories from fat); 40g Protein; 33g Carbohydrate; 1g Dietary Fiber; 179mg Cholesterol; 975mg Sodium. Exchanges: 1 1/2 Grain(Starch); 5 Lean Meat; 1/2 Vegetable; 2 1/2 Fat. * Exported from MasterCook * Papas Aplastadas (Crushed Potatoes) Recipe By : Coastal Living Serving Size : 4 Preparation Time :0:00 Categories : Volume 9-07 Jul 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 15 small red potato, whole -- unpeeled 4 bacon slices -- chopped 1 cup green bell pepper -- chopped 3 garlic cloves -- minced 3 tablespoons olive oil 1 1/2 teaspoons ground cumin 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 3/4 cup green onion -- chopped 1/2 cup sharp cheddar cheese -- shredded 1/2 cup Monterey jack cheese -- shredded Boil potatoes in lightly salted water 15 minutes or until tender; drain and cool slightly. Cook bacon in a medium skillet over medium-high heat 3 minutes or until crisp. Remove bacon, reserving drippings in skillet. Add bell pepper to skillet; sauté 4 minutes or until tender. Add garlic, cook 1 more minute and turn off heat. Place cooled potatoes on a lightly greased jelly-roll pan. Using the palm of your hand or the smooth side of a meat mallet, crush the potatoes (just enough to break them open). Drizzle with olive oil, and sprinkle with cumin, salt and pepper. Top with bacon, cooked bell pepper and garlic, green onion and cheeses. Broil 5 minutes or until cheese melts. Source : "Coastal Living" S(Formatted in MC By): "Art Guyer" Contributed to the FareShare Gazette by Art; 11 July 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 481 Calories; 23g Fat (41.7% calories from fat); 16g Protein; 56g Carbohydrate; 6g Dietary Fiber; 33mg Cholesterol; 553mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 3 1/2 Fat. * Exported from MasterCook * Peanut Noodles - Vegan 12 pts Recipe By : Eat This Book: Cooking With Global Fresh Flavors Serving Size : 6 Preparation Time :0:00 Categories : Volume 9-07 Jul 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound spaghetti -- or Chinese egg noodles 2 tablespoons peanut oil 2 scallions -- thinly sliced on the diagonal -- plus more for garnish 1 piece fresh ginger -- (1 inch) minced 3 cloves garlic -- minced 1 teaspoon Asian chili paste -- or to taste 2 tablespoons light or dark brown sugar 1/2 cup creamy peanut butter [may use natural peanut butter] 2 tablespoons low-sodium soy sauce -- (2 to 3) 2 tablespoons rice vinegar -- (optional) 6 tablespoons hot water -- (6 to 10) 3 tablespoons toasted sesame oil 1 tablespoon sesame seeds Cucumber slices Fresh cilantro or mint leaves Cook the pasta and drain well. If a cold dish is desired, rinse under cold running water to cool. In a small pot over medium-low heat, heat peanut oil. Add scallions, ginger, garlic and chili paste and cook, stirring, for 1 minute. Add brown sugar, peanut butter, soy sauce, vinegar and 6 tablespoons hot water. Stir until sugar is dissolved and mixture smooths out. Remove from the heat. If necessary, add additional hot water, 1 tablespoon at a time, to achieve the desired consistency. Return the noodles to the pot in which they were cooked, add the sesame oil and toss to coat. Add as much of the peanut sauce as desired and toss again to coat. Transfer to a serving bowl or individual plates and sprinkle with additional scallions, sesame seeds, cucumber and cilantro or mint. (May cover and refrigerate up to several hours.) Makes 6 servings. 20 minutes; 16 minutes to make; 4 minutes to cook. Description : "12 pts" Source : "Detroit News, Aug. 25, 2005" S(MC format by Chupa Babi): "01.05.05" Recipe from: "Eat This Book: Cooking With Global Fresh Flavors," by Tyler Florence (Clarkson Potter, $32.50). Contributed to the FareShare Gazette by Chupa; 25 July 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 340 Calories; 6g Fat (17.3% calories from fat); 10g Protein; 59g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 208mg Sodium. Exchanges: 4 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Persian Basmati Lentil Rice - Veggie Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 9-07 Jul 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup green lentils 1 3/4 cups white basmati rice 8 cups warm water 1 tablespoon kosher salt 5 tablespoons olive oil 1 small yellow onion -- chopped 3 medium carrots -- julienne into 1 1/2-inch long sticks 3/4 cup small golden raisins 1 piece fresh ginger -- (1/2-inch) minced 3 large garlic cloves == sliced 1 1/2 teaspoons Persian spice mix, advieh 1/2 teaspoon turmeric 1 1/2 teaspoons kosher salt 1/2 teaspoon ground black pepper While lentils and rice are boiling (step #2 and #3), cut and pre-measure all other ingredients. Boil lentils: In a 2-quart pot, add 2 cups warm water. Set pot on high heat. Rinse and pick through lentils, discarding any debris. Add lentils to pot. Let water reach a rapid boil, then reduce heat to medium-high. Let boil uncovered until lentils are fork tender, stirring occasionally, about 15 minutes. Drain lentils in sieve, rinsing under cold water. Set lentils aside. Method A: Stove-top method for cooking basmati rice: In a 5-quart nonstick pot, add 6 cups warm water. Let water boil rapidly. Meanwhile, rinse and pick through rice, discarding any debris. Add rice and 1 tablespoon salt to rapidly boiling water. Stir. Let boil uncovered until rice is tender with a very slight firmness in center, about 8 minutes. Drain rice through colander over sink. Rinse gently and thoroughly with cold running water to remove any starch residue. Leave cooled, rinsed rice in colander to drain. Method B: Automatic rice cooker method for cooking basmati rice: Rinse and pick through rice, discarding any debris. Cook basmati rice plus 1 tsp salt as you would long grain white rice according to your rice-cooker’s manufacturer instructions. Basmati rice will cook quickly about 10-12 minutes. Rice should come out as loose grains. Gently break apart any clumps and set aside. Heat a 5-quart nonstick pot to medium. Add 2 tablespoons olive oil, onions and carrots. Sauté 3 minutes. Add raisins, ginger, garlic. Sauté another 3 minutes. Add Persian spice mix and turmeric. Cook spices for 1 minute. Add drained lentils. Thoroughly combine ingredients. Carefully add drained rice to pot. Sprinkle with 1 teaspoon salt and 1/2 teaspoon ground black pepper. Gently fold all ingredients to combine, trying not to crush rice grains. Rice should take on a yellowish tint. Taste rice mixture. Add additional 1/2 teaspoon salt if needed. Combine 3 tablespoons olive oil and 1/4 cup water. Drizzle over rice. Do not stir. Cover pot with a folded dish towel. The towels will capture condensation while the rice steams. Be sure towels do not reach burner. Securely place pot lid over towels. Let rice mixture steam over medium heat 3-5 minutes until water is evaporated. Remove lid and towel. Gently fold rice from the bottom up. Leave rice uncovered. Serve warm with roasted vegetables, roasted meats or your favorite stew. Serves 6 Source : Filipine Chef Formatted by Chupa Babi for MC:) Contributed to the FareShare Gazette by Chupa; 6 July 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 126 Calories; 11g Fat (79.1% calories from fat); 1g Protein; 6g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 1433mg Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 2 1/2 Fat. * Exported from MasterCook * Persian Fried Chicken Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 9-07 Jul 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 teaspoon saffron 2 cups plain whole-milk yogurt 1 tablespoon chopped garlic 2 1/2 pounds boneless skinless chicken thighs 2 cups flour 2 teaspoons paprika 1 tablespoon dried mint 1 tablespoon salt -- more for sprinkling 1/2 teaspoon black pepper Oil for frying 1 cup walnut pieces 1 lemon -- cut into wedges 1. In a small bowl, combine saffron with 1 tablespoon water and let soak 10 minutes. Place in food processor with yogurt and garlic and purée until smooth and yellow. Place chicken in glass or ceramic bowl; pour yogurt mixture on top, turn to coat; cover and refrigerate at least 3 hours or overnight. 2. In a medium bowl, combine flour, paprika, mint, salt and pepper. Heat a generous half-inch oil in a deep skillet over medium heat. Drop in a bit of bread to test temperature; oil should bubble vigorously. Working in batches to avoid crowding, dredge chicken pieces in flour mixture, then fry until golden brown on both sides, about 7 minutes a side. Remove and drain on paper towels. 3. Sprinkle with salt and serve immediately, topped with walnuts and lemon wedges. Time : 45 minutes, plus 3 hours' marinating Yield : 8 servings. Source : New York Times, June 21, 2006 Adapted from "Spice: Flavors of the Eastern Mediterranean" by Ana Sortun (Regan Books) Formatted by Chupa Babi for MC: 07.03.06 Contributed to the FareShare Gazette by Chupa; 8 July 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 119 Calories; trace Fat (3.1% calories from fat); 3g Protein; 25g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 801mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat. * Exported from MasterCook * Poha Jam Recipe By : Hawaii Cooks by Maili Yardley Serving Size : Preparation Time :0:00 Categories : Volume 9-07 Jul 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 quarts pohas Water Sugar Lemon juice Husk and wash 4 quarts of pohas (if you're so lucky) and cook slowly with a little water for 30 minutes. Let stand overnight. For a cup of pulp and juice add a cup of sugar and a squeeze of lemon. Cook slowly over a low fire and stir frequently. Fifty minutes should produce signs of thickening. Bottle and don't expect it to last. From Hawaii Cooks by Maili Yardley; Charles E. Tuttle Company, Inc.; 1970. ISBN 0-8048-0878-3 MC format by Hallie. Contributed to the FareShare Gazette by Hallie; 14 July 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Poppy Stollen Recipe By : King Arthur Flour Serving Size : Preparation Time :0:00 Categories : Volume 9-07 Jul 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Sweet Bread Dough 4 1/2 teaspoons active dry yeast -- (or 2 packets) 1/2 cup warm water -- (95 degrees F) 1 teaspoon granulated sugar 1/2 cup King Arthur Unbleached All-Purpose Flour 1 cup milk, scalded 1/4 cup butter 1 teaspoon salt 1/2 cup granulated sugar 2 teaspoons vanilla extract 2 eggs -- lightly beaten 4 1/2 cups King Arthur Unbleached All-Purpose Flour [4 1/2 to 5 1/2 cups] Egg wash: 1 egg yolk -- beaten with 1 tablespoon water Confectioners' sugar icing -- optional Sweet Bread Poppy Seed Filling 2 cans poppy seed filling 1 egg -- beaten 1 teaspoon cinnamon 2/3 cup walnuts -- chopped 2/3 cup candied lemon peel The Poppy Stollen below calls for 3 steps: (1) Making the dough; (2) Making the filling; (3) Combining the first two steps and baking. Poppy Stollen You will need some Poppy Seed Filling. Roll dough into a rough rectangle approximately 12-inches x 16-inches. Spread each with poppy-seed filling, leaving 1 inch of clear space on all sides. Starting at a long side, roll up jellyroll style. Pinch ends and tuck under. Starting 1 inch from an end, slice down and completely through the rolled dough lengthwise. Turn the two resulting strands so that the filling faces up, and cross them over each other two to three times. Cover with plastic wrap and a clean towel, and let rise in a warm place until doubled in bulk. Preheat oven to 375 degrees F. Brush tops of loaves with an egg beaten with 1 tablespoon of water. Bake loaves for 30 to 40 minutes, or until a rich, golden brown. Cool on wire racks. For the Sweet Bread Dough: In a small bowl or 2-cup measure combine the yeast, warm water, 1 teaspoon sugar and 1/2 cup flour. Cover with plastic wrap and a clean towel and set aside until bubbly and very active, about 10 to 15 minutes. Meanwhile, scald the milk. Pour immediately into a large bowl and add the butter, salt, sugar, vanilla and beaten eggs. Stir to melt the butter. When the mixture is lukewarm, add the yeast mixture and mix together. Add flour, one cup at a time, until the dough comes cleanly away from the sides of the bowl. Turn the dough out onto a lightly floured surface and scrape out the bowl. Lightly oil the bowl and set aside. Knead the dough, using only enough flour to keep the dough from sticking to your hands and the board. The dough should be soft and pliable, but not sticky. (The secret to a soft, tender bread is a soft dough.) Place the dough into the oiled bowl, turn to oil all surfaces and cover with plastic wrap and a clean towel. Let sit in a warm place for about 45 minutes, or until doubled. Preheat oven to 375 degrees F. Punch down and round into a ball. Divide in half, cover with plastic wrap and let rest 10 to 15 minutes. Form into desired shapes, such as the Swedish Almond Braid, Poppy Stollen or Six- Stranded Braid. Sweet Bread Poppy Seed Filling Combine poppy seed filling, egg, cinnamon and walnuts in a saucepan over medium heat. Stir constantly to prevent sticking. Heat until mixture is thickened. Remove from heat. Add candied peel and set aside to cool. Source : King Arthur Flour Contributed to the FareShare Gazette by Claudia in response to a request; 25 July 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - |
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