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FareShare Gazette Recipes -- March 2007 - T's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

Recipes Included On This Page

Tsoureki - Greek Easter Bread

Turkey Barley Soup

Turkish Bulgur Pilaf with Chickpeas

Turkish Lamb and Mixed Fruit Pilaf

Tyler Florence Turkish Spice Mix

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* Exported from MasterCook *

Tsoureki - Greek Easter Bread

Recipe By :
Serving Size :   Preparation Time :0:00
Categories : Volume 10-03 Mar 2007

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup slivered almonds
1 cup milk
1 packet active dry yeast
1/2 cup sweet butter
1 teaspoon salt
1/2 cup granulated sugar
5 tablespoons orange juice
2 eggs -- beaten
5 1/2 cups sifted flour
2 red hard boiled Easter eggs -- (optional)
Melted butter
2 tablespoons granulated sugar
1 tablespoon grated orange rind

1. In a small saucepan, combine the milk and butter over medium heat.

2. Stir until the butter melts, then pour into a mixing bowl.

3. When lukewarm, sprinkle in the yeast, and with fingers or a heavy spoon
gradually stir in the 1/2 cup of sugar until it dissolves.

4. Add the salt, eggs, 3 tablespoons of the orange juice and the orange
rind, stirring continuously. 5. Gradually add half the flour until the
mixture begins to bubble.

6. Continue adding flour gradually by hand; the dough will be sticky, but
should not be stiff.

7. Flour your fingers lightly and knead for 15 minutes.

8. Place the dough in a large buttered bowl, brush the dough with melted
butter, cover and place in a warm area to rise until doubled in bulk
(approximately 2 to 3 hours).

9. Punch the dough down and divide into 2 parts.

10. Divide each half into 2 parts and roll each into a rope.

11. Braid the two ropes together; pinch to seal the ends if leaving long or
join together to form a long round loaf.

12. Repeat with the other half of the dough.

13. Place on a baking sheet, cover and let rise until doubled in bulk
(approximately 1 1/2 hours).

14. Prepare the glaze by mixing the remaining orange juice, remaining sugar
and the almonds in a small bowl.

15. Bake the tsourekia at 180 C (375 F) degree oven for 20 minutes.

16. Remove from the oven and brush the tops and sides of the tsourekia with
the glaze.

17. Return to the oven and bake for another 15 to 20 minutes until the
colour is a rich and shiny chestnut.

Source : www.GreekRecipes.gr Formatted by Chupa Babi in MC: 03.15.05

Note : If using the Easter eggs, tuck them into the centre when you shape
the loaves, leave until loaves have doubled and bake them with the loaf.

Contributed to the FareShare Gazette by Chupa in response to a request;
30 March 2007.
www.fareshare.net



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* Exported from MasterCook *

Turkey Barley Soup

Recipe By : A Cook's Wares Online Newsletter, 10.31.06
Serving Size : 6 Preparation Time :0:00
Categories : Volume 10-03 Mar 2007

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound ground white turkey
1 cup finely chopped onion
2 garlic cloves -- minced
1 1/2 teaspoons curry
1 teaspoon Italian seasoning
or 1 teaspoon oregano
plus 1/2 teaspoon basil
5 cups chicken broth
2 cups water
2/3 cup pearl barley
Several grinds black pepper
2 cups frozen mixed veggies
1 cup frozen green beans

Brown the ground turkey in a 5-quart stew pot. Add the chopped onion and
minced garlic; cook for about three minutes, then add the curry and Italian
seasoning or oregano and basil mixture and cook for an additional minute or
two. Add the chicken broth and water. Finally, add the pearl barley and
cook for about 40 minutes, until the barley is just about done. It will
have a little bite to it when it is almost done - something like pasta al
dente. Add about 2 cups frozen mixed vegetables and 1 cup frozen green
beans. Grind some black pepper into the soup and simmer about 15 minutes
until vegetables are done.

Serves 6.

Source : A Cook's Wares Online Newsletter, 10.31.06
Formatted by Chupa Babi in MC: 11.02.06

Contributed to the FareShare Gazette by Chupa; 2 March 2007.
www.fareshare.net



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Per Serving (excluding unknown items): 129 Calories; 1g Fat (10.3% calories from 
fat); 7g Protein; 22g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 642mg 
Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fat.


 

* Exported from MasterCook *

Turkish Bulgur Pilaf with Chickpeas

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Volume 10-03 Mar 2007

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup chickpeas -- (garbanzo beans)
4 tablespoons olive oil
or unsalted butter
1 large onion -- diced
1 large tomato -- peeled, seeded
and cut in 1/2-inch cubes
2 teaspoons salt
3 cups water or broth
2 cups bulgur wheat -- (medium to coarse)
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
2 tablespoons chopped flat leaf parsley -- or fresh mint

1. Soak the chickpeas in 1 1/2 cups cold water in the refrigerator
overnight. Drain and rinse. Place the chickpeas in a sauce pan with 1 1/2
cups fresh cold water and cook until tender, about 45 minutes. Set aside.

2. Heat the olive oil in another saucepan and add the onion. Cook over
moderate heat for 7 minutes, then add the tomato and saute for 3 minutes
longer.

3. Add the cooked chickpeas, salt and water and bring to a boil. Add the
bulgur and stir well. Cover the pan, lower the heat and simmer 20 minutes.
If there seems to be too much liquid, drain it from the pot. Season the
pilaf with black pepper and cayenne. Remove from heat and let sit covered
for 15 minutes or until dry.

Note : Lentils can be used instead of chickpeas.

Serving Size: about 3/4 cup. Number of Servings: 6

Source : FoodFit.com. Formatted by Chupa Babi in MC: 11.06.06

Contributed to the FareShare Gazette by Chupa; 27 March 2007.
www.fareshare.net



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Per Serving (excluding unknown items): 153 Calories; 10g Fat (57.9% calories from 
fat); 4g Protein; 13g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 718mg 
Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 2 Fat.


 

* Exported from MasterCook *

Turkish Lamb and Mixed Fruit Pilaf

Recipe By : Rice Gourmet
Serving Size : 4 Preparation Time :0:00
Categories : Volume 10-03 Mar 2007

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 ounces butter -- (1/2 cup)
1 medium onion -- thinly sliced
1 1/2 pound boned leg of lamb -- cut
into 1-inch cubes
3 ounces dried apricots -- (1/2 cup) soaked
overnight in cold water, drained and halved
3 tablespoons sultanas
or seedless raisins
2 teaspoons salt
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly ground black pepper
1 1/2 pints water -- (3 3/4 cups)
8 ounces long-grain rice -- (1 1/3 cups) washed,
soaked in cold water for 30
minutes and drained

In a large, deep frying-pan, melt the butter over moderate heat. When the
foam subsides, add the onion and cook, stirring occasionally, for 5 to 7
minutes, or until it is soft and translucent but not brown.

Add the lamb and cook, stirring and turning occasionally, for 5 to 8
minutes, or until it is lightly browned all over. Stir in the apricots,
sultanas or seedless raisins, 1 teaspoon of the salt, the cinnamon and
pepper.

Pour in 16 fluid ounces [2 cups] of the water and bring to the boil,
stirring occasionally. Reduce the heat to moderately low, cover the pan and
simmer the meat for 1 hour, or until the meat is tender when pierced with
the point of a sharp knife.

Meanwhile, put the rice in a medium sized saucepan. Pour over the remaining
water and add the remaining salt. Place the saucepan over high heat and
bring the water to the boil. Reduce the heat to low, cover the pan and
simmer the rice for 15 to 20 minutes. If all the liquid is not absorbed,
continue to cook the rice, uncovered, over low heat until the rice is dry.
Remove the saucepan from the heat and set aside.

Preheat the oven to moderate 350 F (Gas Mark 4, 180 C). Place one-third of
the rice in a medium-sized ovenproof casserole. Cover with a layer of one
half of the meat mixture, then top with another one-third of the rice.
Continue to make layers in this manner until all the ingredients have been
used up, finishing with a layer of rice. Cover the casserole with a lid and
carefully place it in the centre of the oven. Bake the pilaf for 20
minutes.

Remove the casserole from the oven and serve the pilaf at once, straight
from the casserole. Serve with some well-chilled white wine.

Serves 4

Source : Rice Gourmet. Formatted by Chupa Babi in MC: 11.24.02

This dish makes a delicious main meal or center meal. Serve with tossed
salad, European bread and wine. This recipe is easy to make, but can take 2
1/2 hours to prepare. This is a classic lamb dish but our vegetarian
visitors can try substituting the lamb with portabella mushroom slice.

Contributed to the FareShare Gazette by Chupa; 20 March 2007.
www.fareshare.net



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Per Serving (excluding unknown items): 472 Calories; 24g Fat (44.3% calories from 
fat); 5g Protein; 61g Carbohydrate; 3g Dietary Fiber; 62mg Cholesterol; 1311mg 
Sodium. Exchanges: 3 Grain(Starch); 1/2 Vegetable; 1 Fruit; 4 1/2 Fat.


 

* Exported from MasterCook *

Tyler Florence Turkish Spice Mix

Recipe By : Tyler Florence, Episode#: BW2D26
Serving Size :   Preparation Time :0:00
Categories : Volume 10-03 Mar 2007

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons allspice berries
2 teaspoons whole black peppercorns
2 teaspoons fennel seeds
2 teaspoons cumin seeds
2 teaspoons coriander seeds
1 piece cinnamon stick -- (1-inch)
1 teaspoon cloves

Combine the spices in a spice mill or clean coffee grinder and grind
to a powder. Store in an air-tight container.

Yields 1/4 cup.

Difficulty : Easy. Prep Time: 5 minutes.

Source : Tyler Florence, Episode#: BW2D26, Copyright  2006 Television Food
Network. Formatted by Chupa Babi in MC: 12.14.06

Contributed to the FareShare Gazette by Chupa; 7 March 2007.
www.fareshare.net



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