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About The Observer. (La Grande, Or.) 1968-current | View Entire Issue (Dec. 2, 2019)
2B — THE OBSERVER & BAKER CITY HERALD MONDAY, DECEMBER 2, 2019 HOME & LIVING 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 Dreamstime/TNS Chilly nights call for cozy bowls of steaming soup (or stew or chili). SOUP Continued from Page 1B For the stew: 1 ½ pounds tomatillos (about 12 tomatillos), rinsed well and halved crosswise 2 jalapenos, halved lengthwise, stems and seeds removed ½ packed cup fresh cilantro leaves 1 tablespoon extra- virgin olive oil 1 medium yellow onion, finely chopped 4 garlic cloves, minced ¾ teaspoon kosher salt, plus extra as needed 2 teaspoons ground cumin 1 ½ teaspoons dried oregano 1 quart low-sodium vegetable broth 1 large sweet potato, peeled and cut into ¾-inch cubes (about 3 cups diced sweet potatoes) 1 (15-ounce) can black beans, drained and rinsed ½ cup pearled or semi- pearled farro Freshly ground black pepper, to taste For serving: 2 ounces crumbled goat cheese Chopped fresh cilantro leaves time, until the tomatillos and jalapenos are softened and charred in spots. Transfer them to a food processor or high-speed blender and add the cilantro. Process until nice and smooth. Meanwhile, heat the oil in a medium Dutch oven or heavy-bottomed soup pot over medium heat. When the oil is hot and shimmering, add the onion, garlic, and salt and cook for 5 minutes, or until the onion is very soft and translucent. (Be careful not to burn the garlic here! If it starts to brown, turn down the heat.) Add the cumin and oregano and cook for 1 min- ute just to toast the spices. Stir in the tomatillo puree, vegetable broth, sweet potato and black beans and bring to a boil. Lower to a simmer and add the farro. Simmer, uncovered, for 30 minutes, or until the sweet potatoes and farro are tender. Taste and season with a little extra salt or some pepper if needed. Ladle the stew into bowls, garnish with the goat cheese and cilantro, and serve piping hot. and oddly textured food is totally transformed when it is roasted, and it becomes a rich, buttery and nutty meal. High in fiber, as well as B-complex and C vitamins, the humble cauliflower is antioxidant and anti-inflam- matory — both qualities that contribute to general good health and a radiant complexion. Cauliflower is an abundant source of sulfur, which is thought to help reduce breakouts. Addition- ally, garlic and cauliflower are a pair of potent liver de- toxifiers, speeding the body’s natural elimination of stored toxins. Adding bone broth to this soup works to increase collagen-supporting benefits, while the whole dish favors a happy, detoxified liver. This meal is easy to make vegan, and it is a perfect meal for busy weeknights. bone broth ½ cup heavy cream (optional) Salt and freshly ground pepper, to taste ¼ cup freshly snipped chives, for garnish Heat your oven to 425 degrees. Toss the cauliflower, onion and garlic with 2 table- spoons of olive oil. Spread the vegetables evenly on a rimmed baking sheet. Roast for about 20 minutes, or until the cauliflower is golden brown. Remove them from the oven. Place the roasted vegetables in a medium-sized saucepan, reserving ¼ cup of the small- est floret bits and pieces for garnish. Add the broth and bring it to a simmer over medium heat. Reduce the heat to medium-low. Continue to simmer with the lid on for about 20 minutes, or until the cauliflower is quite tender. Re- — Devon Young move the pan from the heat. 1 large head cauliflower, cut into florets and stem, chopped 1 medium onion, chopped 4 to 5 cloves garlic, crushed 4 tablespoons extra-virgin olive oil, divided — From “The Dude Diet 4 cups vegetable or Dinnertime: 125 Clean(ish) Recipes for Weeknight Winners and Fancypants Dinners” by Serena Wolf (Harper Wave, $29.99) Bev’s Upholstery 5th & C Streets • North Powder, Oregon C USTOM & C OMMERCIAL ✄ Cars ✄ Boats ✄ Home ✄ Office ✄ Motorcycles ✄ Snowmobiles ✄ Golf Carts (541) 898-2421 ALL WORK GUARANTEED Garage Doors & Openers 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 See Soup/Page 3B UPGRADE 215 Elm Street La Grande • (541) 963-5440 Heat the broiler to high. Line a large baking sheet ROASTED with aluminum foil and spray with nonstick cooking CAULIFLOWER spray. Place the tomatillos SOUP and jalapenos cut side down on the prepared baking sheet. I was well into my twenties Broil for 8 minutes, turning before I learned to appreci- the baking sheet 180 degrees ate cauliflower — and I am halfway through the cooking so glad that I did. This bland CITRUS Continued from Page 1B “Eureka” and “Lisbon” are the most commonly sold lem- ons. “Meyer” lemons are not as sensitive to cold and are most likely a cross between a lemon and an orange. and we’re stuck usually with only pink. If you have garden ques- tions or comments, please write to greengardencol- umn@yahoo.com. Thanks for reading! Grapefruit There are white and pink varieties. “Marsh” and “Duncan” are both white grapefruit. “Redblush” and “Ruby” are pink grapefruit. It is becoming rare to see white grapefruit for sale. The grow- ers have discovered that pink sells better, so our freedom of choice has been taken away Plan it. Make the most of your fall in Northeast Oregon... PLAN S EARC H. PLAN. GO! http://www.lag randeobser ver.c om/ Events northwestfurnitureandmattress.com TAWNY’S TOY BOX We Wrap & Ship! 1735 Main Street, Baker City • 541-523-6526 1102 Washington Avenue, La Grande Classic, Unique, Educational & Fun Toys for All Ages 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 Hours: Sun & Mon 11-8 • Tues-Thurs 11-9 • Fri & Sat 11-10 1840 Main Street, Baker City • 541-523-6099 How you pay for Are you will earning enough for on your savings? retirement? Let's talk. talk. Gary F Anger, AAMS® Financial Advisor 1910 Adams Ave P O Box 880 La Grande, OR 97850 541-963-0519
