Image provided by: University of Oregon Libraries; Eugene, OR
About The Observer. (La Grande, Or.) 1968-current | View Entire Issue (Oct. 7, 2019)
2B — THE OBSERVER & BAKER CITY HERALD MONDAY, OCTOBER 7, 2019 HOME & LIVING Pungent 5-spice powder makes for a potent quick dinner 1 tablespoon reduced- sodium, soy sauce 2 teaspoons sesame Shopping List oil, divided use To buy: ¾ pound peeled ¼ pound broccoli florets shrimp, 1 bottle Chinese rice (about 1½-cups) vinegar, 1 bottle Chinese ¾ pound shrimp, peeled five-spice powder, 1 bottle and deveined low-salt, soy sauce, 1 bottle Tribune News Service The pungent flavors of Chinese five-spice powder, rice vinegar and soy sauce combine to create this quick shrimp dinner. Chinese five-spice powder is used in many Asian dishes and includes cinnamon, cloves, fennel seed, star anise and Szechuan peppercorns. It can be found in the spice section of the supermarket. It can also be used to flavor cooked rice or sprinkle on cooked vegetables. Keep a bag of peeled, frozen shrimp in the freezer for quick dinners. They only take about 5 minutes to defrost in a bowl of cold water. sesame oil, 1 package fresh or steamed Chinese noodles, ¼ pound broccoli florets and 1 small bunch scallions. Staples: garlic, salt and black peppercorns. Linda Gassenheimer/TNS Five-spice shrimp with Chinese noodles. with a little water can be used instead of rice vinegar. •DriedChinesenoodles or angel hair pasta can be used instead of fresh Chi- Helpful Hints nese noodles. •Buypeeled,rawshrimp. •Awokorskilletcanbe •Whitevinegardiluted used to make the shrimp. BRUNCH Continued from Page 1B CINNAMON APPLE SHEET CAKE Prep: 30 minutes Bake: 50 minutes Makes: 18 pieces The firmer and fresher the apple, the better the cake. Ground cinnamon, like most ground spices, loses flavor with age. Start your fall baking season with a fresh jar. Vegetable shortening for greasing the pan 3 cups plus 2 tablespoons all-purpose flour, see note 3 large (or 6 or 7 small) Gala, Honeycrisp or SweeTango apples, about 1½ pounds total 1/3 cup packed dark brown sugar 1½ tablespoons ground cinnamon 1½ cups granulated sugar 2 ½ teaspoons baking powder ½ teaspoon salt 4 large eggs 1 cup expeller-pressed canola oil or safflower oil ½ cup freshly squeezed orange juice 1 tablespoon pure vanilla extract ½ cup powdered sugar 1. Heat oven to 350 degrees. Use vegetable shortening to •Thequickestwayto slice scallions is to snip them with a scissors. Continued from Page 1B EASY CAESAR DRESSING 2 anchovies, mashed with a fork 1 clove garlic, peeled and minced Juice of 1/2 lemon 1 teaspoon Dijon mustard 5 tablespoons mayonnaise 1 tablespoon white wine vinegar 3 tablespoons shredded Parmesan cheese Recipe by Linda Gassen- heimer Countdown •Placewaterontoboil for noodles. •Makeshrimp. heavily grease the interior of a 13-by-9-inch metal baking pan. Add 2 tablespoons flour to the pan. Working over the sink, shake the pan to coat it on all sides with flour. Shake out any excess flour. 2. Peel, core and quarter apples. Slice the apples into ¼-inch thick wedges. (If your apples are large, cut the wedges in half.) Put apples into a me- dium bowl. Stir in brown sugar and cinnamon; mix well. 3. Mix remaining 3 cups flour, granulated sugar, baking powder and salt in a large bowl. Whisk eggs together in a small bowl. Make a well in center of flour; pour in oil, orange juice and vanilla. Pour in beaten eggs. Use a large rubber spatula to gently fold the mixture just until all the flour is moistened. 4. Spread about two-thirds of the batter over the bottom of the prepared pan. Gently arrange apple mixture over the batter, being careful not to let apples touch the sides of the pan. Use the spatula to dollop the remaining batter evenly over apples (they won’t be complete- ly covered). 5. Bake until top is nicely browned and wooden pick inserted in a batter area comes out clean, about 50 minutes. Cool in pan on wire rack. 6. Stir a couple of teaspoons of water into the powdered sugar in a small bowl to make watering even though the tree may be drought tolerant. Continued from Page 1B For larger fruit and vigorous growth, European plums and prunes bloom late fertilize heavily. Orchardists give and are better adapted to areas with late Japanese plums 1 to 3 pounds of actual frosts or cool, rainy spring weather than nitrogen per year, and European plums 1 are the early-blooming Japanese plums. to 2 pounds. MostEuropeanvarietieshavemoderately Manydelightfulanddeliciousthings high chilling requirements, which rules can be made using plums and prunes. them out for areas with mild winters. Italian prunes are one of the best for You can grow plums in many soil types drying. Also use Italian prunes for prune but they do best in fertile, well-drained cake.Mixupcakebatterforawhiteor soil.Bestgrowthandfruitdevelopment yellow cake and put it in a baking pan. happen when the tree gets periodic deep Placeprunehalvesalloverthetopofthe Preheat the oven to 400 degrees. Place the red onion wedges and chicken breasts on a baking sheet. Drizzle with 2 tablespoons of the oil and half of the salt and pepper. Toss to coat and then bake for 10 minutes. Add the zucchini cubes to the pan and turn them over to coat with the oil. Return the pan to the oven and bake for an additional 10 minutes. Meanwhile, place the cubed ciabatta on a separate baking sheet and drizzle with the remaining tablespoon of oil. Sprinkle with the remaining FIVE-SPICE SHRIMP ¼ cup water 3 tablespoons Chinese rice vinegar 2 teaspoons Chinese five-spice powder 5 large garlic cloves, unpeeled PLUMS SALAD CHINESE NOODLES •Boilnoodles. By Linda Gassenheimer batter, skin side down. Sprinkle with a little cinnamon-sugar, then bake as usual. Prunecakeismoistenoughthatyoudon’t have to frost it. WithItalianorBrooksprunes,aprune butter can be made. Grind up the prunes and put them in a stock pot. Slowly sim- mer for hours just as you would apple butter. The amount of sugar you use can be minimal because of the natural sweet- ness of the prunes. If you have gardening questions or comments, please write: greengardencol- umn@yahoo.com. Thanks for reading! salt and pepper, and toast in the oven for 5 to 7 minutes, until the ciabatta has browned and the chicken on the other pan is cooked through. Re- move from the oven. In a small bowl, whisk together all the dressing ingre- dients. Arrange the lettuce on a large serving plate. Slice the chicken into bite- size chunks and place on top of the lettuce along with the cooked pasta, roasted veg- etables and ciabatta croutons. Drizzle with a little of the dressing and top with the shredded Parmesan. Recipe by Linda Gassenheimer Mix water, Chinese rice vin- egar, Chinese five-spice, garlic, soy sauce, and 1 teaspoon sesame oil together. Heat remaining 1 teaspoon sesame oil over high heat in a wok or skillet until smoking. Add broccoli and stir-fry 2 minutes. Add shrimp and sauce and toss 2 minutes or until shrimp just turn pink. Remove shrimp and broccoli to a plate and boil sauce to reduce, about 1 min- ute. Remove garlic cloves. To serve, place shrimp on noodles and spoon sauce on top. a smooth, thickish glaze. Use a large fork to drizzle the glaze over the warm cake. Serve cake while it’s still warm. Note: For a gluten-free version of the cake, Jean- ¼ pound fresh or steamed Chinese noodles 1 teaspoon sesame oil ¼ cup scallions, sliced Salt and freshly ground black pepper Bring a large saucepan with 3 to 4 quarts of water to a boil. Add the fresh noodles. Bring back to a boil. Drain noodles leaving about 2 tablespoons water in the saucepan. For dried noodles, cook for 3 to 4 minutes before draining. Return noodles to saucepan with the reserved water. Add sesame oil. Add salt and pep- per to taste. Toss well. Place on two plates and sprinkle with scallions. MariesuggestsusingBob’s RedMillGlutenFree1-to-1 BakingFlourinplaceofthe all-purposeflour.Wetestedthe cakethiswayinTribune’stest kitchen, and tasters loved the result. BLUE MOUNTAIN REP RV AIR Dealer & Factory Certified Technicians Discount for All Military & First Responders Rick Todd 360.601.2067 541.786.5095 627 E. Arch St, Union, OR 97883 Jay & Kristin Wilson, Owners 2036 Main Street, Baker City 541-523-6284 • ccb#219615 Make this the year for Alaska! Serve with extra dressing. Reprinted with permission from “Seriously Good Salads” by Nicky Corbishley; Page Street Publishing Co. 2019. Baker Valley Travel • 541-523-9353 Fiberglass & Steel Garage Doors AJ’s Corner Brick Bar & Grill Locally owned & operated • Local Beef from Clear Creek Beef Tuesday Brewsday: $1 off Draft • Build Your Own Pasta • 5 - close Wednesday Whiskey: $1 off • Happy Hour All Day Every Day Thirsty Thursday: 50¢ off Well Drinks • We have Pac 12 Network! Hours: Sun & Mon 11-8 • Tues-Thurs 11-9 • Fri & Sat 11-10 1840 Main Street, Baker City • 541-523-6099 Model 9800 N E -H I E NTERPRISES Big enough to do a large job. Small enough to care. 2122 10th St, Baker City • 541-523-6008 • ccb#155399 Gregg Hinrichsen Ins Agcy Inc Gregg Hinrichsen, Agent 1722 Campbell Street Baker City, OR 97814 Home & Auto go together. Like you & a good neighbor. Some things in life just go together. Like home and auto insurance from State Farm ® . And you with a good neighbor to help life go right. Save time and money. CALL ME TODAY. State Farm Mutual Automobile Insurance Company, State Farm Indemnity Company, Bloomington, IL State Farm County Mutual Insurance Company of Texas, Dallas, TX State Farm Fire and Casualty Company, State Farm General Insurance Company, Bloomington, IL State Farm Florida Insurance Company, Winter Haven, FL State Farm Lloyds, Richardson, TX 1601976 541-523-7778 M.J. Goss Motor Co. www.gossmotors.com Quick, Friendly Service since 1922 1415 Adams Ave, La Grande 541 541-963-4161 963 4161 Home of
