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About The Observer. (La Grande, Or.) 1968-current | View Entire Issue (April 7, 2020)
2B — THE OBSERVER & BAKER CITY HERALD HOME & LIVING TUESDAY, APRIL 7, 2020 PANTRY In a large bowl, combine cornmeal, corn kernels, baking powder, salt and jalapeno pep- per with a spatula. Add eggs, ¾ cup cheddar cheese, milk and oil. Combine all the ingredients together well. Divide corn mixture among the muffi n cups. Top each muffi n with the remaining ¼ cup cheese. Place a pickled jalapeno on top of each muffi n, if using. Bake for about 20 to 25 minutes, until a tester inserted into the center of the muffi ns comes out clean. Makes 12 muffi ns. — Arthi Subramaniam Continued from Page 1B Canned tuna Canned tuna isn’t as popu- lar as it was in the 1950s, when it was America’s most popular fi sh. But it’s still a relatively inexpensive source of protein that can transform a pot of cooked noodles into a quick and easy casserole. Tuna also can pitch-hit for crab meat in a patty and add substance to a bed of greens. Cereal There’s nothing like an all-day-breakfast fare, espe- cially when it comes to cereal. Whether it is alt-grain, loaded with dried fruits and nuts, riff on a cookie, frosted with sugar, fl avored with chocolate or cinnamon or “burst” with yogurt, it is unfussy and satisfying. Cereal can go well Spicy corn muffi ns beyond a bowl with milk, and be used as a base for cookies, crunchy pie crusts and cheese in fruit juice instead of sugar crisps. Just think outside the syrup. box. Chips Crunchy munchies of any kind is the defi nition of comfort for some of us. There is something about the fried snack that eases the mind. In fact, there is even scientifi c research to prove it. The Jour- nal of Neuroscience published a study 10 years ago that found that “elevated levels of salt in the body lowered stress hormones.” In addition to simply munching on chips, reduce your calorie guilt by building a salad with them. Nacho salad, anyone? QUICK TOMATO CURRY This curry is on the sweet side, so you may want to halve the amount of honey. If you have boneless, skinless chicken breast in the refriger- ator or freezer, add thin slices to the sauce and cook for 8 to 10 minutes. Or, for a vegetar- ian dish, add your favorite vegetable. 3 tablespoons ghee, coconut oil or extra-virgin olive oil 1 large red onion, cut into ½-inch wedges 1 (2-inch) piece ginger, Canned fruits peeled, fi nely grated Fresh fruit lasts only so 4 garlic cloves, crushed long on your kitchen coun- Kosher salt, divided ter, and is often limited to 1 tablespoon plus 1 a certain season. Canned teaspoon garam masala pineapple, for instance, brings 1 bay leaf a taste of the tropics any ½ teaspoon crushed time of year, and can be used red pepper fl akes in both sweet and savory 2 tablespoons honey dishes. Look for one that has 1 (28-ounce) can whole no added sugar or is canned peeled tomatoes LEMONY LENTIL SOUP 1 (15-ounce) can coconut milk 12 ounces chicken, cut into strips ½ cup whole-milk Greek yogurt ½ cup coarsely chopped cilantro This soup can be made with small dry orange or yel- Darrell Sapp/Pittsburgh Post-Gazette-TNS low lentils — they both cook quickly. Cloves are optional but they add a wonderful fl a- vor. Remove them before serv- Add coconut milk and cook, its place or just plain old all- ing. If you don’t have stock or stirring occasionally until sauce purpose fl our for these dinner enough of it, use plain water. thickens, 20 to 25 minutes. muffi ns. And if you have a Taste and season with salt, if can of cream-style corn in- 2 cups orange lentils needed. stead of canned corn kernels, 3 tablespoons extra- Add chicken strips and that is OK, too. virgin olive oil reduce heat to low. Cook, partially covered, until chicken is cooked through, 8 to 10 minutes. Season with salt. In a small bowl, combine yogurt, a big pinch of salt and 2 tablespoons of water. Drizzle yogurt sauce over stew. Top with cilantro before serving. Serves 6. — Bonappetit.com Heat ghee or oil in a large wide saucepan over medium- high. Add onion and cook, turning occasionally, until undersides are golden brown, about 2 minutes. Add ginger and garlic and cook, stirring, until softened, about 2 minutes. Season with salt. Add garam masala, bay leaf and red pepper, and cook until fragrant, about 30 seconds. Stir in honey and cook until slightly If you don’t have cornmeal, caramelized, about 1 minute. use polenta or semolina in Add tomatoes along with juices and bring to a boil, smashing down on tomatoes with a wooden spoon until pieces are no bigger than 1 inch. Reduce heat to medium and cook, stirring often and scraping up browned bits from Hours M-F 9-5 Sat 9-2 bottom of pot, until sauce Take out available thickens, 8 to 10 minutes. JALAPENO CANNED CORN MUFFINS OPEN 541-663-8404 10214 Wallowa Lake Hwy. Island City UPGRADE 215 Elm Street La Grande • (541) 963-5440 northwestfurnitureandmattress.com 1 cup cornmeal 1 (8.5-ounce) can whole kernel corn 1 teaspoon baking powder 1 teaspoon salt 1 tablespoon jalapeno pepper, seeded and chopped fi nely 3 eggs, slightly beaten 1 cup shredded sharp cheddar cheese, divided ½ cup milk 1/3 cup oil 12 pickled jalapeno rings, optional Preheat oven to 375 degrees. Grease a 12-cup muffi n pan. curbside pickup Available. We are open 601 Adams Ave, La Grande Come in or Call in what you need (541) 963-8671 M-F 8-5, SAT 8-12noon 1 tablespoon butter 1 large onion, diced 2 large garlic cloves, chopped 3 black cloves, optional 1 large carrot, diced 1 teaspoon red chili fl akes Salt, to taste 8 cups vegetable or chicken broth Juice of 2 lemons Fried onions, optional Wash the lentils and drain them well in a colander. In a large pot, add oil and butter over medium heat. See Pantry/Page 3B
