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About The Observer. (La Grande, Or.) 1968-current | View Entire Issue (Dec. 23, 2019)
MONDAY, DECEMBER 23, 2019 THE OBSERVER & BAKER CITY HERALD — 3B HOME & LIVING HANUKKAH remaining ½ teaspoon salt and starch, 1 ½ carb, 7 lean protein, ¼ teaspoon black pepper. 6 fat. Season the chicken gener- Continued from Page 2B ously with salt and black pep- Koenig has a recipe for them in another of her books per. Place each piece between Makes about ¾ cup. 2 pieces of plastic wrap and from 2019 (she had a busy pound lightly with a mallet to year), “Little Book of Jewish achieve a thickness anywhere Sweets.” Typically topped Note: Dukkah is an between 1/8 and ¼ inch. If with sugar or honey, Koenig Egyptian spice blend used you prefer your schnitzels to dusts them with cardamom as a topping. Hazelnuts can for a warming hint of spice — be smaller, this is the time to be swapped for almonds, halve them. her own spin. pistachios or peanuts. From: Line a sheet tray with parch- “Sababa,” by Adeena Suss- “I think people get really hung up on Hanukkah foods ment. Dredge the cutlets in the man. having to be a specifi c thing,” fl our, then the egg, then the breadcrumb mixture, shaking 1 cup hazelnuts, she said. “But what binds everything off the excess after each step preferably blanched together is the use of the oil. and pressing the crumbs in ½ cup raw white sesame seeds fi rmly on both sides. Arrange Use Hanukkah as a time to 3 tablespoons whole them on the sheet tray as you play and celebrate.” coriander seeds 3 tbsp. fi nish the breading process. whole cumin seeds If desired, wait 30 minutes 2 teaspoons freshly before frying (this helps the ground black pepper crumbs adhere better). 1 teaspoon sugar In a heavy skillet, heat the Serves 4. ½ teaspoon kosher salt vegetable oil over medium Note: To add extra season- heat for 2 to 3 minutes; the oil Preheat the oven to 325 ing to your schnitzel, add 1/4 should be hot but not smoking. degrees. cup dukkah (see recipe) to the Working in batches, lay 2 cut- Place the hazelnuts on a lets in the pan and fry until the rimmed baking sheet and breadcrumb mixture. From: underside is golden brown and toast until the nuts are lightly “Sababa,” by Adeena Suss- crisp, 2 to 3 minutes. Flip and man. browned, 9 to 10 minutes. fry for 2 to 3 more minutes. Remove from the oven and Drain on paper towels, season cool completely. If the nuts 1 cup dried regular with salt and pepper to taste, breadcrumbs have skins on them, rub them and serve hot. ½ cup panko breadcrumbs between two clean kitchen ¼ cup sesame seeds towels to remove and discard 1 teaspoon fi ne sea salt, Nutrition information per as much of the loose, papery divided, plus more serving: 750 calories, 43 g skins as possible (if you don’t for seasoning fat, 920 mg sodium, 39 g get them all, it’s OK). ½ teaspoon garlic powder carbohydrates, 8 g saturated While the hazelnuts are ½ teaspoon paprika fat, 2 g added sugars, 50 g roasting, toast the sesame ½ teaspoon freshly ground protein, 200 mg cholesterol, 3 seeds in a medium, dry skillet black pepper, divided, g dietary fi ber over medium heat, stirring of- plus more for seasoning Exchanges per serving: 1 ten, until golden and fragrant, ¼ teaspoon cayenne pepper, or more if you like it hot 2 leggs, beaten ½ cup fl our 4 (6-ounce) boneless, skinless MONEY AVAILABLE chicken breast halves Community Connection of Northeast Oregon, Inc., has ½ cup vegetable oil, for frying, Housing Rehabilitation money to loan to qualified local plus more as needed homeowners. DUKKAH CRISPY SESAME SCHNITZEL 3 to 4 minutes. Transfer to a plate to cool. Add the coriander and cumin seeds to the same skillet and toast until fragrant and the seeds begin to pop, 1 to 2 minutes. Transfer to a separate plate to cool. Grind the cumin and cori- ander in a spice grinder until powdery and transfer to the bowl of a food processor. Add the hazelnuts, pepper, sugar, and salt and process until the mixture looks like fi ne sand, being careful not to overpro- cess the nuts into paste, 15 to 20 seconds. Transfer to a bowl and add the sesame seeds. Store in an airtight container in a cool place for up to 1 month. CHEESE SAMBUSAK (TURNOVERS) Makes about 2 dozen. Note: From: “The Jewish Cookbook,” by Leah Koenig. Dough: ½ cup vegetable oil 1 egg 1½ teaspoons kosher salt 2 ½ cups fl our In a shallow dish, combine the dried breadcrumbs, panko, sesame seeds, ½ teaspoon of the salt, garlic powder, paprika, ¼ teaspoon of the black pep- per, and the cayenne. Place the beaten eggs in another shallow dish. In a third shallow dish, combine the fl our with the No Monthly Payments! For more info or to apply, contact Community Connection of Northeast Oregon, Inc 2802 Adams, La Grande or Call 1-541-963-3186 . NOW! Household Size Max Income By County See Hanukkah/Page 4B CHECK US OUT FOR STOCKING STUFFERS! $ 97 4 each Amaryllis or Paperwhites Kit #736558 • Kit contains bulb, pot and growing media •Assorted colors SAVE $ 60 20V MAX Cordless Compact Drill/Driver Kit #354814 • LED work light • includes 2 litium-ion batteries, charger, and carrying bag $ 99 97 Union County Grant, Baker Wallowa 1 $34,100 $32,200 $33,050 2 $38,950 $36,800 $37,800 3 $43,800 $41,400 $42,500 4 $48,650 $46,000 $47,200 5 $52,550 $49,700 $51,000 6 $56,450 $53,400 $54,800 6) Meet other requirements of the program. The Housing Rehab Program provides a zero-interest, deferred- payment loan up to $24,999. Typical repairs include plumbing and electrical, roofs, accessibility improvements, etc. The loan is repaid when either the property is sold, the borrower no longer resides in the residence, or upon the death of the last surviving borrower. www.ccno.org (click link for Housing Rehabilitation) of the round. Fold one side of the round over to the other to make a half-moon, pinching it tightly to seal the fi lling inside. Repeat with the remaining dough and fi lling. To make the dough: In a large bowl, whisk together the oil, ½ cup water, egg, and salt until well combined and foamy. Stir in the fl our, a little at a time, until a soft dough forms (you might not use the full 2 ½ cups). Form the dough into a disc, wrap with plas- tic wrap, and let sit at room temperature while making the fi lling. To make the fi lling: In a food processor, combine the feta, Parmesan, eggs, onion powder (if using), salt and pepper and pulse until a thick paste forms. To assemble: Pinch off a walnut-size piece of dough and roll it into a ball. Working on a lightly fl oured surface, roll it out into a 4-inch round. 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