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FareShare Gazette Recipes -- June 2005 - H's

 

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Hallie's Orange Salad
How To Cook Jasmine Rice

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                      * Exported from MasterCook *

                          Hallie's Orange Salad

Recipe By :Adapted by Hallie from Tapas; Murdoch Books; 1998
Serving Size : 4 Preparation Time :0:00
Categories : Volume 8-06 Jun 2005

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 navel oranges
12 olives, large
1 roasted red pepper
Greek seasoning -- to taste
*Dressing*
2 tablespoons extra virgin olive oil -- (25 mL)
4 teaspoons lime juice -- (20 mL)
1 teaspoon orange juice -- (5 mL)
1/4 teaspoon granulated sugar -- (1 mL)

Cut the peel from the oranges making sure you remove all the white pith.
Break or cut the oranges into segments. Do this over a bowl to catch any
juice. Put the orange segments into the same bowl.

You can use any olives you want. I used Italian olives; half were large
green ones stuffed with sundried tomatoes and half were Kalamata. I didn't
bother counting out exact numbers, it is mainly a 'to taste' thing as far
as I'm concerned. Cut the olives into strips; add them to the oranges.

Cut a roasted red pepper into strips. I use the kind you buy in a jar
because it is more convenient for me and I like the taste. I didn't make
the strips any longer than about 2 inches (5 cm). Add to the oranges.

Add the Greek seasoning and mix lightly.

*Dressing*

Place the olive oil, lime juice and sugar into a small bowl. Mix well.

Pour the dressing over the fruit and mix lightly. Transfer the fruit to a
shallow serving dish. Cover and place into the refrigerator for about an
hour before serving.

Serves 4.

Hallie's notes: Use the juiciest oranges you can find. My method of
picking juicy oranges is to go for the heaviest ones in the size; I figure
that if they are full of liquid (juice) they should be heavier than those
of the same size that are light. There might be a better method than this
but it usually works well for me.

The original recipe I posted called for lemon juice but I substituted lime
juice for an added zing. The amount I showed in the list is just a
suggestion.

You could, if you feel so inclined, arrange the segments in the dish and
scatter the other ingredients over them but I preferred to toss everything
together as I was taking this to a potluck supper and decided an artistic
arrangement wasn't too likely to survive the transportation too well. It
looked quite attractive mixed together anyway and allowed for the flavours
to be evenly distributed throughout.

Adapted by Hallie from From Tapas; Murdoch Books; 1998.
ISBN 0 86411 882 I.

MC format by Hallie.

Contributed to the FareShare Gazette by Hallie; 23 June 2005.
www.fareshare.net

                        - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 146 Calories; 8g Fat (47.7% calories from 
fat); 2g Protein; 19g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 117mg 
Sodium. Exchanges: 0 Vegetable; 1 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.


 

                           * Exported from MasterCook *

                             How To Cook Jasmine Rice

Recipe By : From Rhonda Parkinson, Your Guide to Chinese Cuisine
Serving Size : 6 Preparation Time :0:00
Categories : Volume 8-06 Jun 2005

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups jasmine rice
1 3/4 cups water

Here's How: Find a good brand of jasmine rice, from Thailand if possible (I
use Golden Phoenix). Rinse the rice once, moving your fingers through the
rice, until the water runs pure without any milkiness. Drain. Place the
rice in a pot. Add enough water to cover the rice by 3/4 inch. An easy way
to measure the water is to use the knuckle test  the water should come up
to the first joint of your knuckle. (For 1 1/2 cups rice, I use just over 1
3/4 cups water). Bring the rice to a boil, uncovered. Turn the heat down to
the lowest setting. Cover and simmer until the rice is cooked through
(about 20 minutes). Remove the rice from the heat and allow to sit, still
covered, for at least 10 minutes. Fluff with chopsticks or a fork before
serving.

Tips : The amount of water to add can vary depending on the rice. New crop
rice  rice grown in the same year  is not as dry and needs less water.
Cooking jasmine rice in a rice cooker can be tricky. Try reducing the
amount of water called for in the rice cooker's directions - even to a
1:1 ratio if necessary.

1 1/2 cups jasmine rice gives about 3 1/2 cups cooked rice.

Cold jasmine rice is very good for making fried rice.

What You Need: Jasmine Rice, Dish to Drain Rice, Pot for Cooking,
Measuring Cup, Chopsticks or Fork

Source : "http://chinesefood.about.com/cs/ht.htm"
S(MC Format by Chupa Babi): "052505"
Yield : "3 1/2 cups cooked rice"
Start to Finish Time: "0:35"

NOTES : Long grain jasmine rice is very popular in Thai cooking. The trick
is to use less water, so that the rice is really being steamed instead of
boiled during the second half of the cooking process.

From Rhonda Parkinson, Your Guide to Chinese Cuisine

Contributed to the FareShare Gazette by Chupa; 3 June 2005.
www.fareshare.net

                            - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from 
fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 2mg 
Sodium. Exchanges: .

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