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Recipes by Month November 2015 Back to Main Index | Group Protocol
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From: Art Guyer <aguyer42@myactv.net> Sent: Saturday, November 14, 2015 10:49 PM Hallie and I were talking on IRC Chat tonight and she mentioned a pasta dish she had in a restaurant this week. I think this might be a very close recipe for the dish: * Exported from MasterCook * Spaghetti with Zucchini and Pistachio Pesto Recipe By : ANNA WATSON CARL Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups basil leaves, plus more for serving 1/2 cup mint, plus more for serving 1/4 cup shelled, toasted pistachios, plus more for serving 2 teaspoons lemon zest 1 tablespoon lemon juice 1/4 cup grated Parmesan, plus more for serving 1/4 cup + 3 tablespoons extra-virgin olive oil, divided 1 zucchini, very thinly sliced (2 cups) 12 ounces spaghetti kosher salt black pepper Bring large pot of salted water to boil. In food processor, pulse together basil, mint, pistachios, lemon zest and juice, Parmesan, and 2 tablespoons olive oil. With motor running, add in 1/4 cup olive oil until it reaches creamy consistency. Heat remaining 1 tablespoon olive oil in large sauté pan. Saute zucchini for 4 to 5 minutes or until browned. Season with salt and pepper. Add spaghetti to boiling water and let cook for 8 to 10 minutes or until al dente. Drain pasta, reserving 1 cup of cooking water. Return spaghetti to pot and toss with pesto, zucchini, and 1/2 cup of cooking water. Add an additional 1/4 cup if you would like creamier pasta. Serve spaghetti in bowls with additional torn mint and basil, chopped pistachios, and grated Parmesan. Contributed to the FareShare Group by Art; 2015 www.fareshare.net - - - - - - - - - - - - - - - - - - From: Bobbie <bobbi744@comcast.net> Sent: Saturday, November 14, 2015 11:08 PM This sounds like a very interesting recipe. The combination of flavors sounds very yummy. Contributed to the FareShare Group by Bobbie; November 2015 www.fareshare.net - - - - - - - - - - - - - - - - - - From: Art Guyer <aguyer42@myactv.net> Sent: Sunday, November 01, 2015 3:32 PM This sounds like a good recipe for holiday leftovers: * Exported from MasterCook * Southwestern Sweet Potato Shepherd's Pie Recipe By : Maureen Luchejko for Cooking.com Serving Size : 6 Preparation Time :1:10 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large sweet potatoes, peeled and cut into 1-inch cubes 1/4 teaspoon ground nutmeg 1/4 teaspoon salt 1 tablespoon canola oil 1 onion, finely chopped One 16-ounce package ground turkey One 15 1/2-ounce can black beans, rinsed and drained One 14 1/2-ounce can petite diced tomatoes with zesty jalapenos 1 cup frozen thawed corn kernels 1 ounce chili seasoning mix 1 1/2 cups shredded pepper jack cheese Bring the potatoes and enough cold water to cover to a boil in a medium saucepan. Reduce the heat and simmer, uncovered, until the potatoes are fork-tender, 10 to 12 minutes. Drain the potatoes and return to the pot. Mash with a potato masher until smooth. Stir in the nutmeg and salt and set aside. Preheat the oven to 375F. Spray a 1 1/2-quart baking dish with cooking spray. Heat the oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the turkey, and cook, breaking it apart with the back of a spoon, until browned, about 5 minutes. Stir in the beans, tomatoes, corn and seasoning mix; bring to a boil. Reduce the heat and simmer, stirring occasionally, until the flavors are blended and the mixture thickens slightly, about 10 minutes. Spoon the filling into the prepared baking dish. Sprinkle the cheese over the filling. Spread the potato topping evenly over the cheese. Bake, uncovered, until the topping is lightly browned and the filling is bubbly along the edges, about 25 minutes. Tip: This casserole can be assembled up to two days ahead and baked right before serving. If you have leftover turkey on hand, you can use 2 cups cooked cubed turkey for the ground turkey. This dish freezes well and reheats beautifully. Active Time 15 minutes Total Time 1 hour 10 minutes 6 servings Note: Classic comfort food with a twist. This recipe swaps out plain mashed potato topping for a vibrant, sweet potato topping along with a zesty turkey filling with Southwestern flavors. Contributed to the FareShare Group by Art; 2015 www.fareshare.net - - - - - - - - - - - - - - - - - - |
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