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FareShare Gazette Recipes -- October 2009 - C's

 

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Recipes Included On This Page

Cornmeal Pumpkin Gingerbread Cake

Cucumber Information

Curried Carrot Soup

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* Exported from MasterCook *

Cornmeal Pumpkin Gingerbread Cake

Recipe By : Gail Hall
Serving Size :   Preparation Time :0:00
Categories : Volume 12-10 Oct 2009

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups unbleached all-purpose flour
1/2 cup whole wheat flour
1 cup fine grind cornmeal
1 cup sugar
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon fresh ground nutmeg
3/4 cup unsalted butter -- cut into small pieces
2 cups puréed pumpkin -- **
2 eggs
1/2 cup light molasses
[Gail says she used dark molasses as it is what
she had in the house]
1/3 cup plain yogurt
1 1/2 teaspoons baking soda

Preheat oven to 350 F (175 C).

In a large bowl, combine the flours, cornmeal, sugar and spices. Cut in the
butter pieces with your fingers, a pastry blender or electric mixer, until
the mixture makes coarse crumbs. Set aside 3/4 cup of the crumbs for the
topping.

In another mixing bowl, combine the pumpkin, eggs, molasses, yogurt and
baking soda with a whisk. Make a well in the dry ingredients and pour in
the pumpkin mixture. Stir just until moistened. Pour into greased pan and
sprinkle evenly with the reserved crumb topping.

Bake for 45 minutes or until cake is firm and knife inserted comes out
clean. Cool the cake in the pan on a rack. Serve warm.

Yields 1 9-inch cake.

*Crème Fraîche

A traditional French thickened cream. It has a slightly nutty, tangy
flavour and can easily be made by combining equal parts of whipping cream
and sour cream. Stir well, cover and let sit in a warm place in the kitchen
for 8 to 24 hours or until very thick. Refrigerate for up to 10 days. It
can be sweetened with icing sugar or maple syrup. Unsweetened, it can be
added to soups and sauces.

**Puréed Pumpkin

It's easy to make fresh puréed pumpkin. Wash the pumpkin; leave the skin
on, cut into quarters or eighths and scoop out the seeds. In a baking pan,
place the pumpkin flesh side down and enough water for 1 inch (2.5 cm) in
height. Cover and bake at 350 F (175 C) for 1 to 1 1/2 hours or until the
pumpkin flesh is tender. Drain water and let the pumpkin cool. Peel and
discard the skin. Place the pumpkin in a food processor or blender and
blend until smooth. Can be refrigerated for a week or frozen for up to 9
months.

If you don't want to make fresh puréed pumpkin, use a 16-ounce can of pure
puréed pumpkin (not pumpkin pie filling).

"Pumpkins and Thanksgiving celebrations go hand in hand. Here is a dessert
that is easy to make and wonderful at any time of year. Bake in a round or
square cake pan, spring form pan or 2 loaf pans. Serve warm with crème
fraîche* or whipping cream sweetened with maple syrup."

This recipe is shared with permission through the courtesy of the CBC Radio
program Edmonton AM and Gail Hall. Gail Hall is well known in Edmonton as a
culinarian and food activist.
MC format by Hallie. Untried.

Contributed to the FareShare Gazette by Hallie; 10 October 2009.
www.fareshare.net



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* Exported from MasterCook *

Cucumber Information

Recipe By :
Serving Size :   Preparation Time :0:00
Categories : Volume 12-10 Oct 2009

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
(See Below)

The Amazing Cucumber

This information was in The New York Times several weeks ago as part of
their "Spotlight on the Home" series that highlighted creative and fanciful
ways to solve common problems.

1. Cucumbers contain most of the vitamins you need every day, just one
cucumber contains Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B5, Vitamin
B6, Folic Acid, Vitamin C, Calcium, Iron, Magnesium, Phosphorus, Potassium
and Zinc.

2. Feeling tired in the afternoon, put down the caffeinated soda and
pick up a cucumber. Cucumbers are a good source of B Vitamins and
Carbohydrates that can provide that quick pick-me-up that can last for
hours.

3. Tired of your bathroom mirror fogging up after a shower? Try rubbing a
cucumber slice along the mirror, it will eliminate the fog and provide a
soothing, spa-like fragrance.

4. Are grubs and slugs ruining your planting beds? Place a few slices in
a small pie tin and your garden will be free of pests all season long. The
chemicals in the cucumber react with the aluminum to give off a scent
undetectable to humans but drive garden pests crazy and make them flee the
area.

5. Looking for a fast and easy way to remove cellulite before going out
or to the pool? Try rubbing a slice or two of cucumbers along your problem
area for a few minutes, the phytochemicals in the cucumber cause the
collagen in your skin to tighten, firming up the outer layer and reducing
the visibility of cellulite. Works great on wrinkles too!!!

6. Want to avoid a hangover or terrible headache? Eat a few cucumber
slices before going to bed and wake up refreshed and headache free.
Cucumbers contain enough sugar, B vitamins and electrolytes to replenish
essential nutrients the body lost, keeping everything in equilibrium,
avoiding both a hangover and headache!!

7. Looking to fight off that afternoon or evening snacking binge?
Cucumbers have been used for centuries and often used by European trappers,
traders and explores for quick meals to thwart off starvation.

8. Have an important meeting or job interview and you realize that you
don't have enough time to polish your shoes? Rub a freshly cut cucumber
over the shoe, its chemicals will provide a quick and durable shine that
not only looks great but also repels water.

9. Out of WD-40 and need to fix a squeaky hinge? Take a cucumber slice
and rub it along the problematic hinge, and voila, the squeak is gone!

10. Stressed out and don't have time for massage, facial or visit to the
spa? Cut up an entire cucumber and place it in a boiling pot of water, the
chemicals and nutrients from the cucumber with react with the boiling water
and be released in the steam, creating a soothing, relaxing aroma that has
been shown the reduce stress in new mothers and college students during
final exams.

11. Just finish a business lunch and realize you don't have gum or mints?
Take a slice of cucumber and press it to the roof of your mouth with your
tongue for 30 seconds to eliminate bad breath, the phytochemcals will kill
the bacteria in your mouth responsible for causing bad breath.

12. Looking for a 'green' way to clean your faucets, sinks or stainless
steel? Take a slice of cucumber and rub it on the surface you want to
clean, not only will it remove years of tarnish and bring back the shine,
but is won't leave streaks and won't harm you fingers or fingernails while
you clean.

13. Using a pen and made a mistake? Take the outside of the cucumber and
slowly use it to erase the pen writing, also works great on crayons and
markers that the kids have used to decorate the walls!!

Contributed to the FareShare Gazette by Bobbie who got it from Mary Spero
who got it from the New York Times and, as usual, FareShare does not
guarantee the accuracy of this information; 29 October 2009.
www.fareshare.net

---> Another bit of information that might interest you is the fact that
cucumbers (Cucumis sativus) is a member of the squash family that was
originally domesticated in India around 1500BCE. It is one of those fruits
that is most commonly used as a vegetable. The acid content drops as the
cucumber grows in size and the sugar content increases, although it never
does actually get particularly sweet. The bitterness found in American
slicing cucumbers, which is mainly found at the stem end and just under the
skin, is due to defensive chemicals that are present mainly to discourage
pests. H.



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* Exported from MasterCook *

Curried Carrot Soup

Recipe By : Gail Hall
Serving Size : 6 Preparation Time :0:00
Categories : Volume 12-10 Oct 2009

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons butter
1/2 pound carrots -- peeled and
cut into 1/4-inch dice
1 cup peeled and diced onion
1/2 tablespoon curry powder
1 teaspoon ground ginger
1/4 pound potatoes -- peeled and
cut into 1/4-inch dice
1/4 pound kohlrabi -- peeled and
cut into 1/4-inch dice
1/2 liter chicken stock
1/2 cup orange juice

In a brazing pot or large saucepan, melt butter and sauté carrots and
onions in with curry powder and ginger. Stir and sauté until soft. Add
chicken stock. Bring to boil and add potatoes and kohlrabi. Reduce heat
to a simmer and cook until vegetables are soft (about 15 minutes). Stir
in orange juice and puree using food processor or blender. Serve soup with
a hot chutney such as Mattocks and rustic breads and butter.

Yields 6 portions.

The curried carrot soup includes harvest root vegetables of carrots,
potatoes and kohlrabi.

This recipe is shared with permission through the courtesy of the CBC Radio
program Edmonton AM and Gail Hall. Gail Hall is well known in Edmonton as a
culinarian and food activist.
MC format by Hallie. Untried.

Contributed to the FareShare Gazette by Hallie; 11 October 2009.
www.fareshare.net



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Per Serving (excluding unknown items): 88 Calories; 4g Fat (42.4% calories from 
fat); 2g Protein; 11g Carbohydrate; 2g Dietary Fiber; 10mg Cholesterol; 813mg 
Sodium. Exchanges: 1/2 Grain(Starch); 1 Vegetable; 0 Fruit; 1 Fat.
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