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About What's happening. (Eugene, OR) 1982-1993 | View Entire Issue (Feb. 13, 1986)
KG" ! KM taMu a? 924.1, "A* ik Eer EAT BEAT i by Martha Wagner Comfort Food Comfort food: food that comforts the eater with homey, nostalgic tastes of childhood, especially craved when feeling blue or sick. The term is appearing in food magazines these days, accompanied by recipes from the good old days, recipes for biscuits and gravy, pot roast, bread pudding and the like. For me, the most comforting everyday food for the cold winter months is soup. Home isn't homey unless I have a pot of it on the stove or in the refrigerator. You don't have to be sick to find comfort in soup and you don't have to be Jewish to crave chicken soup when you are under the weather. Store-bought soups are fine in a pinch, but homemade soups are cheaper and easier to put together than many people realize. They do not require hours of stock making. Water or canned or packaged stocks will do. Soups make an ex cellent home for leftovers such as cooked pasta, beans, rice, potatoes and chicken. With a good amount of vegetables and some protein, soup can be main-dish fare. Leftover soup? No problem. Take it for lunch in a thermos or put it in the freezer. Soup not only warms the weary body and soul, it's been proven a successful diet aid. Several studies have shown that daily soup eaters con sume fewer calories than non-soup eaters. One reason is that soup has a lot of water, so it's not calorically dense. Another reason is that hot soup must be consumed more slowly than other foods, giving our bodies time to register satiety before we've overeaten. Homemade stock is the traditional beginning for homemade soups. Although you can cook up a large pot of stock at once and freeze it, it does take time. Chicken stock usually takes an hour or more and beef stock, twice as long. Fish stock takes about half an hour. A quick vegetable stock can be made by cooking vegetable scraps (carrot tips, onion bits and skin, parsley, celery and leaves, a clove of garlic, etc.) in water, seasoned with salt and pepper, for half an hour. Most basic cookbooks offer stock recipes. One problem with canned broth and bouillon is sodium — as much as a day's quota in just one cup. An obvious solution to the problem is low sodium products, increasingly available at natural food stores and some supermarkets. Another solution is to dilute regular canned stock with an equal amount of water, then cook with chopped fresh vegetables for 15 minutes. Soups made with tomatoes and/or dried beans can usually be made with water instead of stock. Despite their liquid nature, soups can be high in fat if enriched with cream, whole milk or lots of cheese. Low-fat milk or evaporated skim milk can usually replace cream or whole milk. Yogurt can replace cream or sour cream as a topping. Following are two comforting winter soup recipes, one a creamy potato soup, the other a hearty tomato-y lentil soup. Dill-Caraway Potato Soup 3 large potatoes, sliced into 1-inch cubes 1 medium leek, chopped 1 medium carrot, chopped 1 stalk celery, chopped 3-1/2 cups vegetable stock or water 1 to 2 cups milk 2 tsp. dillweed 1/2 tsp. caraway seeds freshly-ground pepper, to taste 1/2 cup plain yogurt 1/3 cup chopped fresh parsley Place vegetables and stock or water in a large soup pot. Cook over medium heat, covered, until potatoes are tender, about 20 minutes. Pour soup into blender in two batches and blend just until smooth. Return soup to pot, add enough milk for desired consistency, then the dill weed, caraway and pepper. Heat soup a few minutes more. Just before serving, stir in yogurt, but do not boil (and remember not to boil soup when reheating). Gar nish with parsley. Makes 6 servings. Note: Potato soup does not freeze well. Easy Lentil Soup 2 tablespoons olive oil 1 large onion, chopped 1 large carrot, diced 1/2 teaspoon each thyme and marjoram 4 cups vegetable stock or water 1-1/4 cups brown lentils, rinsed 1 16-ounce can whole peeled tomatoes salt or miso, to taste 2 cups chopped fresh kale or other green (optional) grated Swiss or cheddar cheese (optional) Heat oil in soup pot and saute onion until it turns clear. Add carrot and herbs and saute 1 minute more. Add stock or water, lentils and tomatoes. Cover and simmer 30 to'40 minutes or until lentils are tender. If soup is very thick, add more water. Add salt if desired or miso, creamed with a half cup of the soup. Five minutes before serving add optional greens to pot. If using cheese, place 2 tablespoons in the bottom of each bowl. Ladle soup over cheese. Makes 6 servings. Veal Factory Farming Grain-fed, milk-fed, homegrown, farm-fresh ... these adjectives are common on restaurant menus. "Milk-fed" is the description for the pale pink, tender veal served in higher-priced res taurants. The national Humane Farming Association is beginining a campaign to educate Oregonians about how this meat is raised and to discourage them from ordering it in restaurants. Traditionally, pale-pink veal was the meat of unweaned calves, but today's "milk-fed" veal animals, according to the HFA, are taken from their mothers and fed a formula of growth stimu lants, antibiotics and powdered skim milk. To en sure light-colored meat, the animals are kept anemic by withholding sufficient iron. To prevent muscle development, they are chained in tiny crates, unable to turn around, stretch or exercise. Conditions are so unhealthy, says the HFA, that only massive doses of antibiotics keep the animals alive, and the government has found illegal levels of drug residues in one out of every ten calves slaughtered. The HFA, along with the Portland-based Peo ple for the Ethical Treatment of Animals want to see an end to what they call veal factories. They also want to make people aware of the health, risks they take by eating so-called "milk-fed" veal. The campaign's initial focus is restaurants. The two groups are contacting restaurants and asking them to drop premium veal from their menus or switch their veal purchases to a humane veal pro ducer. They also want to destroy the market for the high-priced meat by encouraging people not to order it when they eat out. Later on, restaurants continuing to serve veal produced in factory type of operations may be the target of informational picketing. Similar cam paigns have been conducted by the California based Humane Farming Association in California, Washington, DC and the Boston area. Neither Oregon Home Grown Meats nor the Red Barn Grocery meat market carry veal because they don't approve of the way it's raised. Red Barn does carry young beef, 12 to 18 months old (milk-fed veal is 2 to 3 months old) which, ac cording to market manager Bill Markley, can be used in place of veal. Custom Meats doesn t carry veal because of the high price and the way in which it's raised. Manager Don Hastings urges his customers to try rabbit as a veal substitute. Rabbits are raised on grain and won't tolerate hormones, he says. In Praise of Male Shoppers You can figure out shoppers' eating habits by assessing what's in their shopping carts, but a new survey of male shoppers has delved into their psyche rather than their purchases. Men who shop for most of the household food tend to be more achievement-oriented, more con siderate and better organized than men who do not, according to the survey. They usually like to cook and frequently vacuum the house, wash the dishes, do the laundry and clean the bathroom. Nearly 800 men in 12 American cities were interviewed for the study, sponsored by Campbell Soup and People magazine. Some were married and some single. Three-fourths said they fre quently buy large amounts of groceries. Those who don't shop regularly preferred such house hold tasks as — you guessed it — taking out the gar bage. Over 65 percent of the men rated themselves as very considerate, compared to only 53 percent for the non-shoppers. More shoppers than non- > shoppers described themselves as liberated, well organized, interigent and successful. Are you in the spirit for Valentine's Day? Fall Creek Bakery-.is. The bakery's amaretto and i chocolate almond fortes are available in indi vidual “Romance Cakes," placed inside heart shaped boxes. , Newport will host its Ninth Annual Seafood • and Wine Festival Feb. 21-23, at. Sou th Beach Marina. The event will include live entertain ment, a seafood cooking competition, an amateur winemaking competition and booths of over 100 regional food and wine producers. General admis sion is $2 per persor. For more information, call the Greater Newport Chamber of Commerce at 265-8801. ' CLASSIFIEDS SI AUTO 1970 Volvo 145-S Wagon— many extras. Excellent condi tion. $1,500. 746-8899. HONDA • TUNE-UPS • BRAKES Civic Accord Prelude • ADVICE Mon.-Fri. 1:30-5:30 • By Appointment Tim DeBusk 484-4556 COMPETENT REASONABLE, with a conscience, too. westside FOREIGN AUTO Maintenance and Repair 1069 W. 3rd 484-4930 COUNTRY COOPERATIVE GARAGE EST 1973 Care & Repair of TOYOTA * DATSUN VOLKSWAGEN • SUBARU ANO OTHFAS WORKER OWNED FEMINIST COLLECTIVE 683-3780 M 3144 W. 11th, Eugene O CERTIFIED GUARANTEED WORK BUSINESS INDEPENDENT HAIRSTYLIST Work with other self-employed stylists in comfortable sur roundings. Cal Jan, 342-2289 or 343-4813,for Informa tion. COUNSEUNG COUNSELING FOR WOMEN Sexuality/Relationships/Personal Growth/Family Issues. Chris Titchenal, MA. 683-0785. Sliding scale. THERAPY GROUP for men and women who have grown up in alcoholic homes. Focus on trust, self esteem, relationships, addic tive behavior, coming to terms with one's family. Facili tator: Stephanie Miller, M.A. Psychologist Associate-Resi dent (Evelyn B. Billington, Ph.D.. supervisor). 10 week ' group begins March 12. Total fee—$120.00. Call 343 4585. Tarot readings by Cicely Send $10 to Creative Consor tium. P.O. Box 10501. Eugene, Oregon 97440. WOMEN'S GROUP Ongoing therapy support group facilitated by experienced counselor has a few openings. Group dynamics will be used to explore relationships, communication patterns, nurturance, and personal growth. JM Wolf, M.S. 345 8818. RELATIONSHIP COUNSELING I concentrate on the present, building on your strengths and helping you to encourage yourself and others. I work with individuals. parents, and couples; stepfamilies a specialty. Donna Taggart, MS, NCC. 345-4278. COUNSELING WITH GARY BBSS, RCSW Announcing opening of new Eugene office at 1210 Pearl. Certified and specializing in Process Oriented Psychology, a highly effective way of working with dreams, body prob lems. relationships, spiritual development. Insurance payments accepted. 942-8060. 895-2953._ COUNSELING-TUTORING Individuals. Couples, and Families. Academic Tutoring. Steve Katz, M.S., M.Ed. Pearl St. Counseling Services, 345-4278. Caring and experienced therapy—Bulimia, Anorexia. Weight and Body-Image problems. Barbara Weinstein, M.S. 344-7696. MITZI UNN-PSYCHIC COUNSELOR/HEALER 1* hr. readings—$25-$40 sliding scale. Rain relief, visualization, release through healing process. 345 0233. Individual and couples counseling. Relationships/sexuality my specialty. Also massage therapy with focus on emo tions and insight. Reba Townsend-Simmons, L.M.T. 342- - 5366. INCEST SURVIVORS GROUP New group forming soon. Individual counseling also aval able. For information call Beverly Holman, M.S., M.A., 683-0155 or 344-0323. WOMEN'S GROUP An opportunity for mutual support and growth. A safe place to share common life ex periences and patterns. Learn, grow, heal In a non-confrontative environment. Will Incor porate Jungian art therapy and dreamwork. Facilitator. Kathy Weinman, MA. MS. Begins Monday. February 17. 7-9 pre. $10 per week Cal 683-7473 Susan Brokaw COUNSELOR Body Image & Eating Disorders Dance/Movement Therapy 486-5804 FOR RENT Office space available In wholistic health clinic for com patible woman professional with established practice. Call Dorothy Knowles, 342-8175 or Cynthia Stockwell, 342 6500. 26 acres. Isolated mountain land, near Drain. River garden, chicken coop. Funky 2+ bedroom cabin with no electricity. $250 a month or work trade. 683-4060. Cabin for rent: 15 miles from Eugene. $50/month. No electricity. One person only. No dogs. 746-3980, 741 1317. Private office In elegant building with health care pro fessionals. $235 includes utilities. cleaning. Part-time possible. 10th & Lawrence. 485-8090. ODCCUZQUR • o<WUH Ice Cream with a Heart, , . We’ve got it! vanilla ice cream with a chocolate or berry CP center— only $2.00 Stop by and see our newly remodeled shop. Open M-Th 12-8 • Fr-Sun 12-9 943 Riyer Road • 688-9025 (NEWMANS t eckese 0 O 2 ... SPECIALS Otegoh Sbrimpmeat $4.99 lb. : Silver Salmon Steak $3.99 lb. (previously frozen) • .d Rogue Gold Sharp Cheddar $3.59 lb prices good through 211^186 - 1545 Willamette St. 344-2371 1647 Coburg Rd. . v. 683-7386
