tag:www.foodfanatic.com,2005:/authors/urvashee-patel/rssUrvashee Patel2020-03-02T10:00:15-05:00tag:www.foodfanatic.com,2005:Post/46882020-03-02T10:00:00-05:002021-05-13T15:06:12-04:00Fennel Orange Salad Recipe<div class="row-fluid">
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<h3>Ingredients</h3>
<b>For the Dressing:</b>
<ul class="ingredients">
<li>1 tablespoon Honey</li>
<li>2 tablespoons Lemon Juice</li>
<li>2 teaspoons Extra Virgin Olive Oil</li>
</ul>
<b>For the Salad:</b>
<ul class="ingredients">
<li>1-2 Oranges</li>
<li>1 cup Shaved Fennel</li>
<li>15 Mint Leaves, finely chopped</li>
<li>5 ounces Mixed Greens</li>
<li>2 tablespoons Fresh Pomegranate Seeds</li>
<li>2 tablespoons Sliced Almonds</li>
</ul>
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<h3>Directions</h3>
<div id="recipe_card_desktop"></div>
<div class="directions">
<ol>
<li>
In a small bowl, whisk together the honey, lemon juice and olive oil and set aside. </li>
<li>
In a large bowl, combine the mixed greens, fennel and half the chopped mint. Toss to mix. </li>
<li>
Drizzle about half of the dressing over the greens and mix thoroughly. Mix in about half the almonds and pomegranate.</li>
<li>
Cut off the orange peel and slice the orange into segments.</li>
<li>
Transfer the greens to a large plate and arrange the orange segments on top. </li>
<li>
Sprinkle with remaining almonds, pomegranate, and mint. </li>
<li>
Add additional dressing after serving if desired.</li>
</ol>
<p>
</p>
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Urvashee Pateltag:www.foodfanatic.com,2005:Post/46382020-02-14T10:00:00-05:002021-09-27T11:08:12-04:00Bean and Cheese Taquitos Recipe<div class="row-fluid">
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<h2 class="title"><a href="https://www.foodfanatic.com/recipes/bean-and-cheese-taquitos-recipe/">Bean and Cheese Taquitos Recipe</a></h2>
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<h3>Ingredients</h3>
<ul class="ingredients">
<li>1 Jalapeño, minced</li>
<li>2 teaspoons Garlic, minced</li>
<li>1 tablespoon Lime Juice</li>
<li>2 tablespoons Hot Sauce</li>
<li>1/2 teaspoon Allspice</li>
<li>1/2 teaspoon Chili Powder</li>
<li>1/2 teaspoon Ground Cumin</li>
<li>1/4 teaspoon Salt</li>
<li>1 15 oz can Canned Black Beans, rinsed and drained</li>
<li>1/4 cup Fresh Cilantro, chopped</li>
<li>2 tablespoons Thinly Sliced Scallions</li>
<li>1 cup Shredded Mexican Cheese</li>
<li>10 Corn Tortillas</li>
<li>Olive Oil, for brushing</li>
</ul>
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</div>
<div class="clearfix">
<h3>Directions</h3>
<div id="recipe_card_desktop"></div>
<div class="directions">
<ol>
<li>
Preheat the oven to 400°F. Line a large baking sheet with parchment paper or spray it with non-stick cooking spray.</li>
<li>
In a medium bowl, mix together the jalapeno, garlic, lime juice, hot sauce, all spice, chili powder, cumin, salt and black beans. Using a potato masher or wooden spoon, mash up the mixture so that most of the beans are smashed. Add more salt if needed.</li>
<li>
Mix the scallions and cilantro into the bean mixture.</li>
<li>
Soften the tortillas by placing 2-3 tortillas at a time between two damp paper towels and microwaving on a covered plate for 20-30 seconds.</li>
<li>
Place 1-2 Tablespoons of bean filling in the center of a tortilla. Sprinkle with cheese and roll tightly.</li>
<li>
Place the tortilla seam side down on the baking sheet. Repeat with remaining tortillas and filling. Be sure to leave space between the tortillas.</li>
<li>
Brush the tortillas with oil on the tops and sides of the rolls.</li>
<li>
Bake for 12-15 minutes, or until lightly browned.</li>
<li>
Serve warm with salsa, guacamole, sour cream, ranch dip or enchilada sauce.</li>
</ol>
<p>
</p>
</div>
</div>
<h3>Notes</h3>
<p></p>
<ul>
<li>Hot sauces and jalapenos vary in spice level, so be sure to adjust the amount to your taste.</li>
<li>Try to keep the cheese in the center when filling so it doesn’t ooze out.</li>
<li>Work quickly while the tortillas are warm so you can roll tightly without forming cracks.</li>
<li>To freeze for later, bake halfway, cool and freeze in an airtight container. Bake for about 10 minutes at 400°F when ready to serve. </li>
</ul>
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Urvashee Pateltag:www.foodfanatic.com,2005:Post/45062019-12-04T10:00:00-05:002022-06-23T13:34:43-04:00Roasted Beet and Carrot Quinoa Salad Recipe<div class="row-fluid"><div class="span12">
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<h2 class="title"><a href="https://www.foodfanatic.com/recipes/roasted-beet-and-carrot-quinoa-salad-recipe/">Roasted Beet and Carrot Quinoa Salad Recipe</a></h2>
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<h3>Ingredients</h3>
<b>For the Vinigairette :</b>
<ul class="ingredients">
<li>1/2 cup Dried Cranberries</li>
<li>1 1/2 tablespoons Olive Oil</li>
<li>3 tablespoons Sherry Wine Vinegar</li>
<li>1 1/2 teaspoons Honey</li>
</ul>
<b>For the Salad:</b>
<ul class="ingredients">
<li>1 cup Quinoa, cooked and cooled</li>
<li>2 medium Beets, peeled and chopped</li>
<li>1 cup Carrot</li>
<li>2 tablespoons Olive Oil</li>
<li>5 ounces Baby Spinach, chopped</li>
<li>2 ounces Goat Cheese, crumbled</li>
<li>Sunflower Seeds, optional</li>
</ul>
<div id="recipe_card_mobile"></div>
</div>
<div class="clearfix">
<h3>Directions</h3>
<div id="recipe_card_desktop"></div>
<div class="directions">
<ol>
<li>
Preheat the oven to 400°F</li>
<li>
Whisk together the olive oil, vinegar, salt and honey. Add the dried cranberries and set aside the dressing.</li>
<li>
On a large sheet pan, toss the beets and carrots with 2 TBS olive oil, 1/4 teaspoons salt, and a pinch of pepper. Mix until all the vegetables are coated.</li>
<li>
Roast the vegetables in the oven for 20-30 minutes. Cool.</li>
<li>
Combine the quinoa, vegetables, and baby spinach in a large salad bowl. Mix in the dressing and toss well.</li>
<li>
Sprinkle with goat cheese crumbles.</li>
<li>
Serve at room temperature or chilled.</li>
</ol>
<p>
</p>
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</div></div>Urvashee Pateltag:www.foodfanatic.com,2005:Post/44422019-11-05T10:00:00-05:002021-05-13T15:06:07-04:00Tamarind Date Chutney Recipe<div class="row-fluid">
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<h3>Ingredients</h3>
<ul class="ingredients">
<li>1 cup Dates, pitted</li>
<li>1 cup Jaggery</li>
<li>1 teaspoon Ground Coriander</li>
<li>1 teaspoon Ground Cumin</li>
<li>1 teaspoon Ground Ginger</li>
<li>1/2 teaspoon Red Chili Powder, optional</li>
<li>1 cup Tamarind Paste, see notes</li>
</ul>
<div id="recipe_card_mobile"></div>
</div>
<div class="clearfix">
<h3>Directions</h3>
<div id="recipe_card_desktop"></div>
<div class="directions">
<ol>
<li>
In a medium saucepan, bring the dates and 2 cups of water to a boil. Then, let it simmer for 7-8 minutes.</li>
<li>
Add the jaggery and spices and let it simmer for another 2-3 minutes.</li>
<li>
Remove the saucepan from the heat and cool completely</li>
<li>
Transfer the mixture to a blender and blend until smooth. Transfer to a bowl.</li>
<li>
Stir in the tamarind paste. See note before adding!</li>
<li>
If you still see small pieces of dates, press the mixture through a sieve.</li>
<li>
Transfer and store in an airtight container in the refrigerator until ready to serve.</li>
<li>
Before serving, adjust the consistency of your chutney with water. You may need a thinner chutney depending on how you are using it.</li>
</ol>
<p>
</p>
</div>
</div>
<h3>Notes</h3>
<p>• Test the sourness of your tamarind paste and add it in accordingly. You may not need to use 1 whole cup. Store bought tamarind paste is often stronger than homemade.
• If you are sensitive to spicy food, skip the red chili powder or add less.
• You can also use packed seedless tamarind blocks instead of paste. If you do, 1 cup of tightly packed seedless tamarind must be boiled in the first step along with the dates and you may need to add extra water when blending.
• Recipe yields about 2 cups.
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Urvashee Pateltag:www.foodfanatic.com,2005:Post/44272019-10-15T10:00:00-04:002021-09-22T07:22:17-04:00Ragda Recipe<div class="row-fluid">
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<h2 class="title"><a href="https://www.foodfanatic.com/recipes/ragda-recipe/">Ragda Recipe</a></h2>
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<h3>Ingredients</h3>
<ul class="ingredients">
<li>1 cup Dried Green Peas, or Dried White Peas, soaked for 6 hours or overnight</li>
<li>2 tablespoons Canola Oil</li>
<li>1/2 teaspoon Black Mustard Seed</li>
<li>3 Whole Cloves</li>
<li>1/2 Cinnamon Stick</li>
<li>1 cup Diced Onion</li>
<li>1 tablespoon Minced Fresh Ginger</li>
<li>1 tablespoon Minced Garlic</li>
<li>1 cup Diced Tomatoes</li>
<li>1/2 teaspoon Ground Turmeric</li>
<li>1 1/2 teaspoons Ground Coriander</li>
<li>1 teaspoon Garam Masala</li>
<li>1/2 teaspoon Chili Powder, (red), optional</li>
<li>2 teaspoons Salt</li>
<li>1 tablespoon Brown Sugar</li>
<li>2 tablespoons Lemon Juice</li>
<li>1/4 cup Fresh Cilantro, chopped</li>
</ul>
<div id="recipe_card_mobile"></div>
</div>
<div class="clearfix">
<h3>Directions</h3>
<div id="recipe_card_desktop"></div>
<div class="directions">
<ol>
<li>
Turn the Instant Pot to sauté mode and heat the oil. When the oil becomes hot, add the mustard seeds, cloves and cinnamon stick. Let them simmer for a minute.</li>
<li>
Add the chopped onions, garlic and ginger and fry for 2 minutes</li>
<li>
Add the tomatoes, turmeric, coriander, garam masala, red chili powder, and salt and stir for 2-3 minutes until the mixture becomes soft and the spices are well incorporated.</li>
<li>
Add the peas, brown sugar and 2 cups of water. Stir.</li>
<li>
Close the lid of the instant pot, seal the pressure valve and set to manual mode 25 minutes. Let it naturally release before opening.</li>
<li>
Stir in the lemon juice and chopped cilantro.</li>
<li>
Serve alone or as a soup garnished with fresh chopped onions or over potato patties.</li>
</ol>
</div>
</div>
<h3>Notes</h3>
<p></p>
<ul>
<li>Adjust the amount of garam masala and red chili powder to your own spice level.</li>
<li>You can substitute 1 Tablespoon tamarind paste for lemon juice.</li>
<li>You can substitute 1 Tablespoon jaggery for brown sugar.</li>
</ul>
<span class="hidden-print">
<h3>Recommended</h3>
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Urvashee Pateltag:www.foodfanatic.com,2005:Post/43452019-09-03T10:00:00-04:002021-05-13T15:06:05-04:00Lentil Burger Recipe<div class="row-fluid">
<div class="span12">
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<a target="_blank" data-event="Recipe" data-event-action="Print" data-event-label="Lentil Burger Recipe" class="btn btn-primary mv-create-print-button" href="https://www.foodfanatic.com/recipes/lentil-burger-recipe/#print"><i class="fa fa-print"></i> Print</a>
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<h2 class="title"><a href="https://www.foodfanatic.com/recipes/lentil-burger-recipe/">Lentil Burger Recipe</a></h2>
<div class="bar">
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</div>
<div class="bottom">
<div class="clearfix">
<h3>Ingredients</h3>
<ul class="ingredients">
<li>1 tablespoon Oil</li>
<li>3/4 cup Finely Chopped Carrots</li>
<li>3/4 cup Finely Chopped Onions</li>
<li>1 teaspoon Crushed Garlic</li>
<li>2 cups Cooked Green Lentils</li>
<li>1 teaspoon Salt</li>
<li>2 Eggs</li>
<li>3 tablespoons Tomato Paste</li>
<li>1 teaspoon Hot Sauce, (harissa, sriracha, Tabasco, etc)</li>
<li>1/2 cup Rolled Oats</li>
<li>1/2 cup Chickpea Flour</li>
</ul>
<div id="recipe_card_mobile"></div>
</div>
<div class="clearfix">
<h3>Directions</h3>
<div id="recipe_card_desktop"></div>
<div class="directions">
<ol>
<li>
In a medium sized saucepan, heat the oil over medium to high heat. Add the onions and garlic and sauté for 1-2 minutes. Add the carrots and cook for another 2-3 minutes. Remove it from the heat and set it aside to cool.</li>
<li>
Combine 1 cup of the lentils, eggs, tomato paste, hot sauce and salt in a food processor. Process until the lentils are mashed. It does not have to be completely smooth.</li>
<li>
Add the mixture to a large bowl along with the remaining lentils and cooked vegetables. Fold in the oats and the chickpea flour.</li>
<li>
Shape the mixture into eight patties with your hands.</li>
<li>
Chill the patties for 30 minutes in the refrigerator. This will firm them up and make them easier to handle.</li>
<li>
Using a nonstick skillet, heat a 1 Tablespoon of cooking oil over medium heat. Cook the burgers on each side for 4 minutes or until golden brown.</li>
<li>
Serve on a bun with desired toppings. </li>
</ol>
</div>
</div>
<h3>Notes</h3>
<p></p>
<ul>
<li>Cook lentils according to package directions but be careful not to overcook them or they will become to mushy.</li>
<li>I recommend also using the food processor to chop the carrots and onions.</li>
<li>You can store uncooked patties in the refrigerator for 2-3 days.</li>
<li>You can vary the amount and type of hot sauce according to your taste and spice level. I used a tablespoon of harissa.</li>
<span class="hidden-print">
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Urvashee Pateltag:www.foodfanatic.com,2005:Post/42562019-07-06T10:00:00-04:002021-08-24T04:39:24-04:00Kung Pao Cauliflower Recipe<div class="row-fluid"><div class="span12">
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<a target="_blank" data-event="Recipe" data-event-action="Print" data-event-label="Kung Pao Cauliflower Recipe" class="btn btn-primary mv-create-print-button" href="https://www.foodfanatic.com/recipes/kung-pao-cauliflower-recipe/#print"><i class="fa fa-print"></i> Print</a>
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<h2 class="title"><a href="https://www.foodfanatic.com/recipes/kung-pao-cauliflower-recipe/">Kung Pao Cauliflower Recipe</a></h2>
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<div class="bottom">
<div class="clearfix">
<h3>Ingredients</h3>
<ul class="ingredients">
<li>1 head Cauliflower</li>
<li>2 tablespoons Olive Oil</li>
<li>1 tablespoon Sesame Oil</li>
<li>2 teaspoons Minced Garlic</li>
<li>1 Red Chili, sliced (fresh)</li>
<li>1/4 teaspoon Crushed Red Pepper Flakes</li>
<li>1 tablespoon Cornstarch</li>
<li>1/4 cup Soy Sauce</li>
<li>1/2 cup Water</li>
<li>2 teaspoons Apple Cider Vinegar, or White Vinegar</li>
<li>1 tablespoon Hoisin Sauce</li>
<li>1 tablespoon Brown Sugar</li>
<li>1 tablespoon Sesame Seeds</li>
<li>2 Scallions, sliced</li>
</ul>
<div id="recipe_card_mobile"></div>
</div>
<div class="clearfix">
<h3>Directions</h3>
<div id="recipe_card_desktop"></div>
<div class="directions">
<ol>
<li>
Preheat the oven to 425°F. Prepare a large sheet pan by lining it with parchment paper.</li>
<li>
Remove any outer leaves and the short stem of the cauliflower. Cut the cauliflower head in half and then into quarters.</li>
<li>
Separate the florets off each quarter by slicing them away from the core stem. Cut them into bite size pieces. Rinse and pat dry.</li>
<li>
Place the cauliflower on the sheet pan and drizzle with the olive oil. Toss with your hands to completely coat.</li>
<li>
Roast the cauliflower for about 15 minutes or until browned on the edges. Turn them halfway through with a spatula for even browning. Transfer the cauliflower to a large bowl. Keep the oven on and sheet pan aside.</li>
<li>
In a small bowl stir together the cornstarch, soy sauce, water, vinegar, hoisin sauce and brown sugar.</li>
<li>
In a small saucepan, heat the sesame oil over medium heat to get the oil hot. Then, set the heat to low and add the garlic, red chili and red pepper flakes and cook for 30 seconds. Add the soy sauce mixture and bring it to a boil. Let it simmer for 2-3 minutes until thickened.</li>
<li>
Pour the sauce over the cauliflower and mix until well combined.</li>
<li>
Transfer the cauliflower back on the sheet pan and return it to the oven for 3-4 minutes.</li>
<li>
Transfer to a serving bowl and sprinkle sesame seeds and scallions on top. </li>
</ol>
</div>
</div>
<h3>Notes</h3>
<p></p>
<ul><li>You can vary the amount of fresh red chilis and red pepper flakes according to your spice tolerance.</li></ul>
<span class="hidden-print">
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</div></div>Urvashee Pateltag:www.foodfanatic.com,2005:Post/42282019-06-15T10:00:00-04:002023-05-18T12:25:54-04:00Vegetarian Enchilada Casserole Recipe<div class="row-fluid">
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<a target="_blank" data-event="Recipe" data-event-action="Print" data-event-label="Vegetarian Enchilada Casserole Recipe" class="btn btn-primary mv-create-print-button" href="https://www.foodfanatic.com/recipes/vegetarian-enchilada-casserole-recipe/#print"><i class="fa fa-print"></i> Print</a>
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<h2 class="title"><a href="https://www.foodfanatic.com/recipes/vegetarian-enchilada-casserole-recipe/">Vegetarian Enchilada Casserole Recipe</a></h2>
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<div class="bottom">
<div class="clearfix">
<h3>Ingredients</h3>
<ul class="ingredients">
<li>12 Corn Tortillas, cut in half</li>
<li>1 1/2 cups Enchilada Sauce</li>
<li>1 cup Diced Red Bell Pepper</li>
<li>1/2 cup Diced Poblano Peppers</li>
<li>2 ounces Baby Spinach, (about 2 handfuls)</li>
<li>1 tablespoon <a href="https://www.foodfanatic.com/recipes/homemade-taco-seasoning-recipe/">Taco Seasoning</a>
</li>
<li>1/2 cup Frozen Corn</li>
<li>15 ounces Black Beans, (canned or cooked)</li>
<li>1 cup Shredded Mexican Cheese</li>
<li>Fresh Cilantro</li>
<li>1/4 cup Sliced Scallions</li>
</ul>
<div id="recipe_card_mobile"></div>
</div>
<div class="clearfix">
<h3>Directions</h3>
<div id="recipe_card_desktop"></div>
<div class="directions">
<ol>
<li>
Preheat the oven to 350°F.</li>
<li>
In a medium skillet, heat one Tablespoon of oil on medium high heat. Add the peppers and cook for about 2 minutes or until soft. Add 2 teaspoons taco seasoning and the corn and cook for another minute. Salt to taste.</li>
<li>
Add the spinach and cook on low until the spinach is wilted.</li>
<li>
In a separate bowl, sprinkle the beans with the remaining taco seasoning and scallions. Salt to taste and mix well.</li>
<li>
Spread 1/2 cup sauce on the bottom of an 8x8 or equivalent pan. Layer 8 tortilla halves across the bottom over the sauce. It’s okay for them to overlap a little.</li>
<li>
Spread 1/2 the bean mixture and 1/2 the vegetable mixture over the tortillas. Sprinkle 1/3<sup>rd</sup> of the cheese on top.</li>
<li>
Layer 8 tortilla halves on top of the cheese layer. Spread 1/2 cup of sauce on top of the tortillas followed by the remaining bean and vegetable mixture. Sprinkle with half of the remaining cheese mixture.</li>
<li>
Layer the last 8 tortilla halves over the cheese mixture. Spread the remaining sauce on top of the cheese mixture and then top with the rest of the cheese.</li>
<li>
Cover the pan with aluminum foil and bake for 20 minutes. Cool slightly before cutting into squares.</li>
</ol>
<p>
</p>
</div>
</div>
<span class="hidden-print">
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Urvashee Pateltag:www.foodfanatic.com,2005:Post/41932019-05-14T10:00:00-04:002024-02-28T12:58:06-05:00Spring Vegetable Quiche Recipe<div class="row-fluid"><div class="span12">
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<a target="_blank" data-event="Recipe" data-event-action="Print" data-event-label="Spring Vegetable Quiche Recipe" class="btn btn-primary mv-create-print-button" href="https://www.foodfanatic.com/recipes/spring-vegetable-quiche-recipe/#print"><i class="fa fa-print"></i> Print</a>
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<h2 class="title"><a href="https://www.foodfanatic.com/recipes/spring-vegetable-quiche-recipe/">Spring Vegetable Quiche Recipe</a></h2>
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<div class="bottom">
<div class="clearfix">
<h3>Ingredients</h3>
<ul class="ingredients">
<li>Pre-made Pie Crust</li>
<li>1 tablespoon Oil</li>
<li>1/4 cup Fresh Peas</li>
<li>1 Leek</li>
<li>6 spears Asparagus</li>
<li>1/2 cup Milk</li>
<li>1/2 cup Heavy Cream</li>
<li>2 Eggs</li>
<li>pinch of Ground Nutmeg</li>
<li>1/2 cup Gruyere Cheese, grated</li>
</ul>
<div id="recipe_card_mobile"></div>
</div>
<div class="clearfix">
<h3>Directions</h3>
<div id="recipe_card_desktop"></div>
<div class="directions">
<ol>
<li>
Preheat the oven to 350°F.</li>
<li>
Roll out the dough and line a tart ring or pie pan with the dough. Chill for 30 minutes.</li>
<li>
Blind bake the tart shell by laying parchment paper or foil (sized slightly larger than the pie pan) over the dough and placing pie weights or dry beans on top of the paper. Bake until the crust is light brown. Remove the parchment paper and weights. If any part of the dough looks raw, return it to the oven for a few minutes without the weights and parchment and cook until lightly browned. Let the pie shell cool. Lower the oven temperature to 250°F.</li>
<li>
Trim the asparagus tips and set aside. Thinly slice the rest of the asparagus.</li>
<li>
Thinly slice the pale part of the leek.</li>
<li>
Heat the oil in a large skillet over medium high heat. Add the leeks and cook until soft. Add the asparagus slices and tips and cook for another minute until tender. Add the peas and remove from the heat.</li>
<li>
In a medium bowl, whisk together the milk, cream, and eggs. Strain the mixture through a sieve. Add the nutmeg and then salt and pepper to taste.</li>
<li>
Cover the bottom of the pie shell with the vegetable mixture and the cheese in an even distribution.</li>
<li>
Pour the egg mixture over the vegetables and cheese. Bake for 20-30 minutes or until the filling is set.</li>
</ol>
<p>
</p>
</div>
</div>
<h3>Notes</h3>
<p></p>
<ul><li>This is enough filling if you are using an 8 or 9-inch tart ring. If you are using a pie pan, you may want to add an extra egg + 1/4 cup milk since the pan is deeper. </li></ul>
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</div></div>Urvashee Pateltag:www.foodfanatic.com,2005:Post/41642019-04-15T10:00:00-04:002021-05-13T15:06:01-04:00Italian Farro Salad Recipe<div class="row-fluid">
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<a target="_blank" data-event="Recipe" data-event-action="Print" data-event-label="Italian Farro Salad Recipe" class="btn btn-primary mv-create-print-button" href="https://www.foodfanatic.com/recipes/italian-farro-salad-recipe/#print"><i class="fa fa-print"></i> Print</a>
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<h2 class="title"><a href="https://www.foodfanatic.com/recipes/italian-farro-salad-recipe/">Italian Farro Salad Recipe</a></h2>
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<h3>Ingredients</h3>
<ul class="ingredients">
<li>1 cup Farro</li>
<li>1 teaspoon Salt</li>
<li>1/2 cup Chopped Fresh Tomatoes</li>
<li>1/4 cup Diced Onion</li>
<li>1/4 cup Chopped Bell Pepper</li>
<li>2 tablespoons Chopped Italian Parsley</li>
<li>2 tablespoons Finely Chopped Basil</li>
<li>5 ounces Fresh Mozzarella, cut into small pieces</li>
<li>1 teaspoon Minced Garlic</li>
<li>2 tablespoons Balsamic Vinegar</li>
<li>1 tablespoon Olive Oil</li>
<li>1/4 teaspoon Dijon Mustard</li>
</ul>
<div id="recipe_card_mobile"></div>
</div>
<div class="clearfix">
<h3>Directions</h3>
<div id="recipe_card_desktop"></div>
<div class="directions">
<ol>
<li>
Thoroughly rinse and drain the farro.</li>
<li>
Add 3 cups of water to a large pot along with the farro. Cover and bring to a boil over high heat. Reduce it to medium-low heat and simmer until tender. About 15-20 minutes.</li>
<li>
Drain the farro and set it aside to cool.</li>
<li>
Whisk together the garlic, balsamic vinegar, olive oil, and Dijon mustard. Add salt and fresh ground pepper to taste.</li>
<li>
Combine the tomatoes, onions, bell peppers, parsley, and basil with the farro.</li>
<li>
Mix in the dressing and then mix in the cheese.</li>
<li>
Serve the salad at room temperature.</li>
</ol>
</div>
</div>
<h3>Notes</h3>
<p></p>
<ul><li>I used Italian pearled farro. Refer to your package’s cooking directions if you use a different type.
Dijon mustard helps to emulsify the vinegar and oil. You can leave it out, if you do not have it. </li></ul>
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Urvashee Patel