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
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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
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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
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Gregg Hinrichsen, Agent
1722 Campbell Street
Baker City, OR 97814
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