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About The Observer. (La Grande, Or.) 1968-current | View Entire Issue (Oct. 21, 2019)
2B — THE OBSERVER & BAKER CITY HERALD HOME & LIVING MONDAY, OCTOBER 21, 2019 3. Fill large skillet with water to a depth of around 1 inch. Add onion, celery, carrot and the juice and peel of 1 lemon. Bring to a simmer. Move aside some of the vegetables and lemon, and gently add the salmon; the liquid should com- pletely cover it. If it doesn’t, add more water. Cook at a simmer until fi sh is thoroughly cooked and fl akes easily, 5 minutes per inch of height. 4. Drain and serve with the cucumber dill sauce. Taste and season with a small amount of salt, if necessary. Per serving: 259 calories; 11 g fat; 3 g saturated fat; 72 mg cholesterol; 30 g protein; 10 g carbohydrate; 6 g sugar; 2 g fi ber; 113 mg sodium; 114 mg calcium 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 Hillary Levin/St. Louis Post-Dispatch/TNS Low-sodium lemon chicken ½ cup plain Greek yogurt Juice and peel of 1 lemon, plus 2 wedges of lemon ¼ cucumber, diced small ½ teaspoon dill 2 (4-ounce) salmon fi llets ¾ large onion, roughly chopped 1 rib celery, roughly chopped 1 carrot, roughly chopped 1. An hour before cooking, combine yogurt, juice of 2 lemon wedges, cucumber and dill in a small bowl. Refrigerate until use. 2. Rub fi ngers over top of salmon fi llets to detect pin bones, if any. Remove with tweezers. Hillary Levin/St. Louis Post-Dispatch/TNS Low-sodium salmon with cucumber-dill sauce LESS SALT the time will depend on the thickness of the chops. 3. Serve with the gastrique Continued from Page 1B spooned on top. It was luscious. It was fabu- lous. It was delicious. And maybe it needed just a Per serving: 352 calories; 10 little bit of salt. g fat; 5 g saturated fat; 87 mg PORK CHOP WITH GASTRIQUE cholesterol; 26 g protein; 37 g carbohydrate; 36 sugar; no fi ber; 78 mg sodium; 24 mg calcium Yield: 2 servings ¼ cup honey ½ cup cider vinegar 1 tablespoon butter ¼ large onion, sliced thin ½ large apple, sliced thin 2 pork chops 1. Heat the honey in a small saucepan over medium-low heat for 5 minutes, until it becomes a noticeably deeper shade of brown. Add the vinegar and continue to cook, swirling the pan a few times, until the sauce has thickened to the consistency of thin maple syrup. Set aside and keep warm. 2. Melt butter in a large skillet over medium-high heat. Add slices of onion and apple, and saute until onion is trans- lucent, about 3 to 5 minutes. Add pork chops and cook 3 minutes on one side, fl ip, and cook to your desired doneness; HOME — Recipe by Daniel Neman. Gastrique slightly adapted from a recipe adapted by David Lebovitz from a recipe by Bobby Flay. LOW-SODIUM LEMON CHICKEN Yield: 4 servings 3 pounds chicken, cut into serving pieces 1 tablespoon butter 1 garlic clove, peeled and crushed 3 sprigs fresh thyme or ½ teaspoon dried Juice of 2 large lemons (or 3 small) 1 teaspoon cornstarch Passenger Rail Public Forum Community Room, Cook Memorial Library La Grande; 10 am to 2 pm, Saturday, October 26 The public is encouraged to attend to learn about returning rail passenger service to Baker City and La Grande, the benefits of passenger trains, and to voice their preference for the type of service offered with the goal of creating a local advocacy group in Eastern Oregon to promote passenger rail. Sponsored by the Association of Oregon Rail and Transit Advocates (AORTA). minute. Add chicken skin-side down and cook until golden brown on the bottom. Remove garlic, fl ip chicken and cook un- til golden brown on the other side. Pour off the grease. 2. Add water to pan to a depth of ½ inch. Add lemon juice. Cover and cook at a simmer until chicken is done, around 20 minutes for white meat and 30 minutes for dark. Add more water if necessary. Remove chicken to a platter but keep the heat on under the liquid. 3. Mix cornstarch with 2 tablespoons of water in a small bowl and stir into liquid. Bring to a boil, stirring frequently, and cook until thickened. Serve over the chicken. Per serving: 443 calories; 12 g fat; 4 g saturated fat; 256 mg cholesterol; 77 g protein; 3 g carbohydrate; 1 g sugar; 1 g fi ber; 154 mg sodium; 23 mg calcium — Recipe by Daniel Neman LOW-SODIUM SALMON WITH CUCUMBER DILL SAUCE 1. Pat the chicken dry. In a large skillet with a lid, melt butter over medium-high heat. Add garlic and thyme and cook until fragrant, 30 seconds to 1 Yield: 2 servings track team on the island of Crete in a room overlooking the Mediterranean. Continued from Page 1B •highintheAlps,gazing Later came trips to Seoul, into the snow-covered moun- Barcelona, Sydney, Athens, Rome, Crete, Paris, Helsinki, tain passes where Hannibal once brought his elephants. Nagano, the Italian Alps, •walkingthroughthe Osaka, Beijing. And a few bizarre months Vatican, wowed by Michel- angelo’s Pieta (perhaps the with Tonya Harding. most beautiful human-made I wasn’t alone, not really. My mother loved the idea thing I’ve ever seen). I retired in February and of traveling, but never got the here we are back where it all chance. She died in 1977 of began. I have so much family lymphoma. So on these trips, I felt her here and my wife Leah loves the slower pace. with me: We’ve tried to immerse •embeddedwiththeU.S. Bring Amtrak Back ourselves in local life, taking the gondola up the mountain at Wallowa Lake (spectacu- lar), making a couple of trips to West Eagle Meadows (I love it up there), attending a rousing performance of “Newsies’’ in Elgin, watch- ing the July 4 fi reworks in Union,takinginthePendle- tonRound-Up. And mom is just down the road, resting in the Gekeler family plot at the cemetery next to the college. It’s good to have her so close. It’s good to be home. For more information: (817) 480-5385 Steel Commercial Doors Model 2415 N E -H I E NTERPRISES Big enough to do a large job. 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