The Observer. (La Grande, Or.) 1968-current, January 13, 2020, Page 11, Image 11

MONDAY, JANUARY 13, 2020
THE OBSERVER & BAKER CITY HERALD — 3B
HOME & LIVING
Stroganoff: Even better as leftovers
NEW
By Linda Gassenheimer
“Reflect on that great brunch your friends hosted
and฀how฀much฀you฀enjoyed฀seeing฀everyone.฀Look฀at฀
the pictures you took on your camera and breathe in
a taste of satisfaction for the quality time you got to
spend with your family,” Su wrote. “Feel gratitude for
the days off you got especially in the context where
many do not have work or the means to celebrate as
you did.”
Continued from Page 2B
Tribune News Service
Turkey stroganoff, an old Russian
standby, can be made with turkey breast
meat or leftover homemade cooked
turkey. If you use cooked turkey, add
about 2 cups at the end of the recipe.
This will allow it to warm through in
the sauce. The mixture of mushrooms,
tomato paste and mustard gives the
stroganoff sauce a tangy blend of flavors
and a thick texture. It tastes even better
the next day. If you have time, double
the recipe and save the extra for another
quick dinner.
Helpful Hints
•฀Diced฀fresh฀onions฀can฀be฀found฀in฀
the produce section of the supermarket.
•฀Any฀type฀of฀mushrooms฀can฀be฀used.
•฀Use฀a฀skillet฀that฀is฀just฀big฀enough฀ Turkey stroganoff with egg noodles.
to hold the meat in one layer. The sauce
will boil away in a larger skillet.
Countdown
•฀Place฀water฀for฀noodles฀on฀to฀boil.
•฀Make฀stroganoff.
•฀Make฀noodles.
Shopping List
¾ pound boneless, skinless turkey
fillets 1 container fat-free, 1 container
fat-free, unsalted chicken broth, 1 small
can฀tomato฀paste,฀1฀small฀jar฀Dijon฀
mustard, 1 container reduced-fat sour
cream, 1 container fresh diced onion, ½
pound sliced button mushrooms, 1 bunch
parsley (optional) and ¼ pound fresh egg
noodles.
Staples: olive oil, black peppercorns.
TURKEY STROGANOFF
Recipe by Linda Gassenheimer
¾ pound boneless, skinless turkey fillets
SQUASH
Continued from Page 1B
Cooked squash keeps
several days in the refrigera-
tor and can be frozen. This
means it’s now a weeknight
option.
The simple roasted squash
recipe below can be made
with nearly any winter
squash. Butternut is rela-
tively easy to peel and dice.
You can roast other squash
with the peel still on, but I
like to cut it into wedges so I
can easily scoop the soft flesh
away from the peel. When
roasting squash, don’t skimp
on the oil — it works to retain
the moisture in the flesh.
Stuffed squash makes a
great meatless main course or
elegant side to a roast chicken
dinner. My favorite combina-
tion of rice, green chile, corn
and cheese makes a terrific
stuffing for acorn or delicata
squash. I like the dark green
vegetable flavor of poblano
chiles in contrast to the sweet
flavor of winter squash.
When stuffing squash (or
bell peppers for that matter),
the trick is to cook the squash
to tenderness first. Then, sea-
son the squash and the filling
mixture. A few minutes in the
oven will blend the flavors
together. Alternatively, skip
stuffing the squash. Instead,
stir 3 or 4 cups of the simple
roasted butternut into the
rice filling for a hearty side
dish.
2 teaspoons olive oil, divided use
1 cup fresh diced onion
3 1/3 cups sliced button
mushrooms, (½ pound)
¾ cup fat-free, unsalted chicken broth
2 tablespoons tomato paste
2 tablespoons Dijon mustard
1 tablespoon reduced-fat sour cream
Freshly ground black pepper
2 tablespoons chopped fresh
parsley (optional)
Slice turkey into ¼-inch strips. Heat
1 teaspoon oil in a nonstick skillet over
medium-high heat. Brown turkey, about 2
minutes. Remove to a plate. Add second
teaspoon oil and onion. Saute 1 minute.
Add mushrooms and continue to saute for
2 minutes more. Add broth, tomato paste
and mustard. Mix thoroughly. Simmer 2
to 3 minutes. Taste. You may need to add
a little more mustard. There should be a
delicate blend of flavors. If using cooked
other the bulbous bottom. Peel
each of the pieces. Cut each in
half; scoop out the seeds and
fibrous pulp. Cut the flesh into
1 to 1½ inches pieces.
2. Transfer squash to a
rimmed baking sheet. Add oil;
toss to coat well. Sprinkle with
salt.
3. Roast squash, stirring
once or twice, until tender
and golden, 20 to 25 minutes.
Remove from oven. Serve
sprinkled with herbs.
Nutrition information per
serving: 201 calories, 14
g fat, 1 g saturated fat,
0 mg cholesterol, 20 g
carbohydrates, 4 g sugar, 2 g
protein, 298 mg sodium, 6 g
fiber
ACORN SQUASH
WITH CHEESY RICE
AND POBLANOS
Prep: 30 minutes
Cook: 55 minutes
Makes: 4 servings
Instead of using the mi-
crowave oven, you can bake
squash in a 350-degree oven
until tender, about 40 min-
utes. You also can use sweet
dumpling or delicata squash.
After halving the squash, cut
a small slice from the uncut
ends so the squash halves sit
level.
4 small (about 1 pound each)
acorn squash, halved,
seeds and fibers removed
2 to 3 tablespoons unsalted
butter or olive oil
1 medium-size white
onion, chopped
2
medium-size
poblano chiles,
Prep: 20 minutes
halved,
seeded,
chopped
Cook: 25 minutes
(or
1
poblano
and
1 red
Makes: 4 servings
or yellow bell pepper)
3 large cloves garlic, crushed
Wedges of acorn squash,
2 cups cooked white or brown
sweet dumpling or blue
rice OR 1 pouch (8.8 to 10.5
Hubbard (peel on) can be
ounces) fully cooked rice
substituted; after roasting,
1 cup frozen corn
scoop the soft flesh away from
kernels, thawed
the peel.
½ teaspoon salt
½ teaspoon each: thyme,
1 medium-large butternut
black pepper
squash, about 2 pounds OR 1/8 teaspoon ground allspice
2 packages (12 ounces each) 1 1/3 cups shredded
diced butternut squash
Chihuahua or Monterey
¼ cup expeller-pressed canola
jack cheese
oil, safflower oil or olive oil
3 green onions,
½ teaspoon salt
trimmed, chopped
Chopped fresh or dried herbs
¼ cup chopped fresh cilantro
Lime wedges
1. Heat oven to 450 de-
grees. Trim top (stem end) off
1. Put squash halves, cut
the butternut. Cut butternut
side down, in a single layer in
crosswise in 2 pieces — one
a microwave-safe baking dish.
the long skinny “neck” and the (Work in batches to accommo-
SIMPLE ROASTED
BUTTERNUT
SQUASH
Reevaluate your routines
Now is also a great time to assess your morning
rituals, Bray said.
“What do I want to pick up, and what’s no longer
serving me?” she posed. “Are you needing more af-
firmation? Are you needing to slow down more in the
morning?”฀See฀what฀needs฀adjusting,฀then฀commit฀to฀
what will allow you to have the best start each day.
Your evening routine might need tweaking, too,
said฀Reddick-Pollard.฀Hone฀in฀on฀how฀you฀can฀be฀bet-
ter prepared.
“The฀best฀morning฀routines,”฀said฀Reddick-Pollard,฀
“start the night before.”
Linda Gassenheimer / TNS
turkey, add it now. Return the turkey to
the sauce and add sour cream and black
pepper to taste. Mix thoroughly. Serve
over egg noodles. Sprinkle with parsley
(optional).
Get a new planner
Both readers and experts said that a new planner
can฀be฀key.฀Reddick-Pollard,฀who฀created฀a฀weekly฀
self-care planner, prefers the paper ones.
“It’s really important to write things down,” she
said. “The brain processes content differently if you
write it down versus if you type it.”
However,฀digital฀planners฀can฀also฀get฀the฀job฀done.฀
“Whatever your method is, make sure you have a
system to track your goals,” she advised. “Track what
you’ve accomplished from week to week and month to
month.”
Yield 2 servings.
EGG NOODLES
Recipe by Linda Gassenheimer
¼ pound flat egg noodles (about 2½ cups)
2 teaspoons olive oil
3 tablespoons water from noodles
Freshly ground black pepper
Don’t base your success on social media
While perusing social media, you might be inclined
to compare your own accomplishments to what you’re
seeing on your timeline. But social media posts, Bray
observed, are too curated to be a fair way to measure
that.
“Your ability to take care of yourself is one of the
greatest marks of success in my eyes,” Bray said.
“Create benchmarks along those lines instead of
comparing yourself to other people.”
Bring a large pot of water to a boil. Add
the noodles. Boil 10 minutes. Remove
3 tablespoons cooking liquid to a mix-
ing bowl and add oil to the bowl. Drain
noodles and add to the bowl. Add pepper
to taste. Toss well.
Yield 2 servings.
date your microwave oven).
Add about ½ inch of water
to the dish; cover with lid or
plastic wrap vented at one
corner. Microwave on high,
turning dish if needed, until
a fork can be inserted easily
in the flesh of the squash, 13
to 15 minutes. Keep covered
while you cook the remaining
squash. (Refrigerate cooked
squash halves up to 2 days.)
2. For filling, melt butter or
heat oil in large skillet over
medium heat. Add onion and
poblano; cook until tender, 5 to
6 minutes. Stir in garlic; cook,
1 minute. Stir in rice, corn, salt,
thyme, pepper and allspice;
heat thoroughly. Remove from
heat. Stir in cheese, green
onions and cilantro. Taste and
adjust seasonings.
3. Heat oven to 350 degrees.
Arrange cooked squash halves
cut side up in oiled baking
dishes. Sprinkle with salt
and pepper to taste. Spoon a
quarter of the filling into each
squash. Cover with a sheet of
oiled aluminum foil.
4. Bake until heated through,
about 20 minutes (longer if
squash has been refrigerated
before stuffing). Serve hot with
a squeeze of lime.
clean hands to pull away and
discard the fiber and seeds in
the center of each ring.
2. Put the rings in a single
layer in a microwave-safe
13-by-9-inch baking dish. Add
½ cup water. Cover with a lid
or plastic wrap vented at one
corner. Microwave on high un-
til nearly tender when pierced
with a fork, 5 to 6 minutes. Let
stand, covered, a few minutes.
Drain off the water. (This step
can be done up to a day in
advance; refrigerate covered.)
3. Arrange squash on a
baking sheet. Brush both sides
with canola oil. Sprinkle with
salt, pepper and spice rub.
(This can be done several
hours in advance; let stand
covered at room temperature.)
4. Heat oven to 425 degrees.
Roast squash, 10 minutes.
Flip the pieces over; roast
until edges are golden, about
10 minutes. Transfer gently
to a serving platter. Serve
garnished with a drizzle of
balsamic glaze, pumpkin seed
oil and chives.
Nutrition information per
serving: 103 calories, 7
g fat, 1 g saturated fat,
0 mg cholesterol, 10 g
carbohydrates, 3 g sugar, 1 g
protein, 5 mg sodium, 2 g fiber
Are you earning enough
on your savings?
Gary F Anger, AAMS®
Financial Advisor
1910 Adams Ave
P O Box 880
La Grande, OR 97850
541-963-0519
UPGRADE
215 Elm Street La Grande • (541) 963-5440
Nutrition information per
serving: 498 calories, 18
g fat, 11 g saturated fat,
49 mg cholesterol, 74 g
carbohydrates, 2 g sugar, 16
g protein, 535 mg sodium, 8
g fiber
ROASTED DELICATA
SQUASH RINGS
Prep: 15 minutes
Cook: 25 minutes
Makes: 4 servings
Vary the spice rub on the
squash to suit the rest of the
meal. Try everything bagel
seasoning blend, Old Bay or
pumpkin pie spice.
2 medium-large delicata
squash, about 1 ½ pounds
total, ends trimmed off
2 tablespoons expeller-
pressed canola oil,
safflower oil or olive oil
Salt, pepper
1 to 2 teaspoons
favorite spice rub
Balsamic glaze, optional
Pumpkin seed oil (or other
nut oil), optional
Chopped fresh chives or
green onion tops
1. Cut squash crosswise
into ½-inch thick rings. Use a
serrated grapefruit spoon or
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