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About The Observer. (La Grande, Or.) 1968-current | View Entire Issue (April 7, 2020)
PANTRY Continued from Page 2B Add onion, garlic and cloves, if using. Saute for about 2 min- utes. Add lentils and carrot, and saute. Cook until the onions are translucent, stirring occasionally, about 5 minutes. Add red chili fl akes. Season with salt, and cook for another couple of more minutes. Add stock and cover the pot with a lid. Cook soup for 15 to 20 minutes. Turn heat off and add lemon juice. Stir well. Remove the black cloves before serving. If you have a can of fried onions, sprinkle some on top before serving. Serves 6. — Arthi Subramaniam HOMEMADE FLATBREADS For a more savory fi nish, brush the fl atbreads with olive oil or melted butter, either plain or mixed with minced garlic or chopped fresh rose- mary. Serve with your favorite dip, rice dish, curry or soup. 3½ tablespoons butter ¾ cup milk 2 cups all-purpose fl our, plus more for board ½ teaspoon salt ½ tablespoon olive oil In a bowl, combine butter and milk and heat until butter is just melted, on stove or in micro- wave. In large bowl, combine butter mixture with fl our and salt. Sprinkle work surface with fl our. Then knead dough for a few minutes until it is smooth. Add extra fl our if the dough is too sticky. Wrap with plastic wrap and rest dough at room temperature for 30 minutes or so. Cut dough into 6 pieces and roll into balls. Then roll out into about 1/4-inch thick rounds on a fl oured surface. Heat oil in a nonstick pan over medium heat. Place 1 fl atbread in the pan, cook for around 1 to 1½ minutes. It should bubble up. Flip and cook the other side, pressing down if it puffs up. There should be a smallish gold- en brown spots on both sides. Stack the cooked bread and keep wrapped with a tea towel; the moisture helps soften the surface, making them even more pliable. Continue to cook with remaining pieces. Makes 6 fl atbreads. — Compiled from various websites BURGERS Continued from Page 1B Darrell Sapp/Pittsburgh Post-Gazette-TNS Peanut butter and jelly pinwheels. TOMATO RICE WITH MARCELLA HAZEN’S CHICKPEAS RED SAUCE A can of crushed tomatoes could be replaced with two 14.5-ounce cans of diced toma- toes, but increase the amount of water to 3½ cups. This might be the easiest, and best tomato sauce on earth, and it only requires three ingredients. If you like a little spice, add a pinch or two of crushed red pepper fl akes. For a less chunky sauce, give it a whirl in the blender. For a creamier sauce, add a glug or two of whole milk or heavy cream. TUNA CASSEROLE WITH ELBOW MACARONI PEANUT BUTTER AND JELLY PINWHEELS 1 large tomato cut into small wedges 4 tablespoons reduced-fat vinaigrette dressing We are here for your mental health or addictions needs. Call us, for telehealth or in-person visits. M-F: 9am - 4pm Sat/Sun: 10am - 1pm (541) 524-9070 TREE FACT: The tallest species of trees in the world include the Coast Redwood, Giant Sequoia, Coast Douglas Fir Sitka Spruce, and Australia Mountain Ash. Island City Lions Club THANKS you for sponsoring our event. Hog Wild Days is seeking VENDORS. Please call Shelia a 541-910-8377 for more information. 3 tablespoons butter 1 bag (10 ounces) marshmallows or 4 cups miniature marshmallows 7 cups crushed honey- nut frosted cornfl akes or plain cornfl akes ½ cup crunchy or creamy peanut butter ½ cup raspberry or strawberry preserves Line a 15-by-10-by-1-inch baking pan with parchment paper, leaving 1-inch paper overhanging short sides of the pan; spray with cooking spray. In a large bowl, microwave butter uncovered on high for about 45 minutes or until melted. Add marshmallows; toss to coat. Microwave 1 to 1½ minutes longer. Stir until marshmallows are completely melted and mixture is well mixed. Add cereal; stir until well mixed. Spoon into baking pan, pressing gently with hands lightly moistened with water. Transfer parchment paper with cereal mixture onto work surface. Spread peanut butter over cereal mixture. Then spread raspberry or strawberry preserves. Tightly roll up cereal mix- ture, starting with a long end, peeling away paper as you roll. Place roll on a cutting board. Using a serrated knife, cut roll crosswise into ¾-inch slices. Makes 12 to 14 pinwheels. — “Betty Crocker Cookies: Irresistibly Easy Recipes for Any Occasion” by Betty Crocker Kitchens (Houghton Miffl in Harcourt; September 2019) NACHO SALAD This salad is very accom- modating and so you can use any type of greens or onion you have on hand. ½ pound bag tortilla chips 1 (5-ounce) bag baby arugula or any type of greens 1 small onion, fi nely chopped 2 (15.5-ounce) cans pinto or cannellini beans, washed and drained 1½ teaspoons ground cumin Salt, divided 1 cup chunky salsa 1 (14.5-ounce) can diced tomatoes 1 cup cheddar cheese, grated ½ cup cilantro, optional Sour cream, optional whatever else greens you are using and onion. In a bowl, add pinto or cannellini beans, cumin and salt, to taste. Mash the beans, making sure it is chunky and has bits of beans. Spoon the beans in small mounds on top of the onion. In a small bowl, combine salsa and diced tomatoes. Stir and add salt if needed. Spread salsa over the beans. Finish the salad by sprinkling cheese and cilantro, if using, on top. Serve with sour cream, if desired. Serves 6. — Arthi Subramaniam PINEAPPLE BARBECUE SAUCE Canned pineapple isn’t only for dessert. Paired with ketchup and mustard, it makes a spicy-sweet barbecue sauce. Serve with shredded rotisserie chicken breast, roasted chicken thighs, pulled pork or slather it on top of a burger. If it’s too sweet, add a little more vinegar and a pinch or two of red pepper fl akes. 1 cup ketchup ½ tablespoon mustard 1 cup canned cubed pineapple 1 clove garlic, minced 2 tablespoons Worcestershire sauce 2 tablespoons cider vinegar ½ teaspoon salt 1 tablespoon maple syrup or honey Pinch of red pepper fl akes, optional 1/3 cup water Mix all ingredients together in a blender. Pour mixture into a small sauce pan and bring to a boil. Reduce heat to a sim- mer, and cook until it is slightly reduced and dark in color. Sauce can be stored in the refrigerator for up to 4 days. — Gretchen McKay Visit www.JohnJHoward.com D OWNLOAD OUR APP AT THE A PPLE STORE OR G OOGLE PLAY STORE La Grande Office 1207 Adams Ave., La Grande, OR 97850 541-663-9000 Baker City Office 2195 Main Street, Baker City, OR 97814 541-523-7390 In a large salad bowl, add the tortilla chips. Then layer with arugula or Here to safely assist you with your Real Estate needs You Matter! Call us today SALAD 3110 10th Street, Baker City elbows, cooked and drained 1 can condensed mushroom soup ½ cup milk or chicken broth 2 cans (about 5 ounces each) tuna in water, drained 1 cup frozen green peas ½ cup grated Parmesan cheese 2 tablespoons butter, divided ½ small onion, fi nely chopped (about ¼ cup) 1 celery stalk, fi nely diced (about ¼ cup) Coarse salt and freshly ground black pepper ½ teaspoon dried thyme Large handful of potato chips, crushed Smoked paprika, for topping (optional) Preheat oven to 350 degrees and position rack in the middle position. Coat a 13-by-9-inch casse- role dish with cooking spray. 2 cups long-grain rice Cook the noodles in salted 3 tablespoons neutral oil water until al dente according 1 large onion, fi nely chopped to package directions. Drain 3 large garlic cloves, and rinse the noodles in cold smashed and chopped water to stop them from cook- 1½ teaspoons crushed ing. chili pepper fl akes or 2 2 cups tomatoes, in addition Pour the noodles into a large small green chilies to their juices (for bowl and add soup, milk or 1½ teaspoons ground example, a 28-ounce can broth, tuna, peas and cheese. cinnamon or 2 small of San Marzano whole Toss to combine. cinnamon sticks peeled tomatoes) In large skillet over medium- 1 (15.5-ounce) garbanzo 5 tablespoons butter beans, drained 1 onion, peeled and cut in half high heat, melt 1 tablespoon butter. Add onion and celery 1 (28-ounce) can Salt and cook until softened, about crushed tomatoes Salt to taste Combine the tomatoes, their 3 minutes. Season with salt 1½ cups water juices, butter and onion halves and pepper. Add thyme and continue ½ cup cilantro, optional in a saucepan. Add a pinch or to cook until onion and celery 6 hard-boiled eggs, cut in half two of salt. Place over medium heat and are translucent, about 2 more minutes. Wash the rice at least 3 to 4 bring to a simmer. Cook, un- Pour the vegetables over times in cold water, drain well covered, for about 45 minutes. and set it aside. Stir occasionally, mashing any the tuna-noodle mixture in the bowl and mix to combine. In a Dutch oven or large pot, large pieces of tomato with a Immediately pour into the add oil over medium heat. Add spoon. Add salt as needed. prepared casserole dish. onion, garlic, chili pepper fl akes Discard the onion before or green chilies. Stir for 3 min- tossing the sauce with pasta. Sprinkle crushed potato utes. Add ground cinnamon or This recipe makes enough chips evenly over the casserole. cinnamon sticks, and stir for 2 sauce for a pound of pasta. Melt remaining 1 tablespoon minutes. — Marcella Hazen butter in microwave, and Add garbanzo beans and stir drizzle on top. Sprinkle with for 1 more minute. smoked paprika, if desired. Add crushed tomatoes and Bake, uncovered, until the salt to taste. casserole is bubbly and top Add rice and water. Taste and is golden, about 30 minutes. add more salt if needed. Serve piping hot. Cover the pot with a lid, and This recipe includes Par- Serves 4 to 6. mesan cheese and crushed reduce heat to medium-low. — Gretchen McKay potato chip topping to make Stir rice after 15 minutes and again after 5 minutes. Turn it even more yummy for kids. If you don’t have potato chips, the heat off once all the water substitute panko bread- is absorbed by the rice and crumbs or crushed cornfl akes. beans. Keep the lid on for 5 I used elbow noodles but you minutes. could use egg noodles, bow Transfer rice into a serving Forget the P&J sandwich; ties or even spaghetti. Peas treat the kids to a P&J bowl or platter. Remove the pinwheel instead. Anything cinnamon sticks. Sprinkle with give the dish some color but people can be fi nicky about goes in these pinwheels and cilantro, if using. them, so they’re optional. so substitute peanut butter Gently mix 6 halved eggs with almond or cashew butter into rice and place 6 on top. and use any fruit spread you Serves 6. 8 ounces (about 2 cups) might have. — Arthi Subramaniam medium egg noodles or Per serving: 391 calories (31% from fat), 13.4 g fat Place lettuce and tomato (3.5 g saturated, 4.8 g wedges in a bowl and add monounsaturated), 137 mg dressing. Toss to coat salad cholesterol, 45.6 g protein, 19.4 with the dressing. g carbohydrates, 3.7 g fi ber, Yield 2 servings. 364 mg sodium. Per serving: 54 calories (40% from fat), 2.4 g fat (0.2 g saturated, 0.7 g Recipe by Linda Gassenheimer monounsaturated), 2 mg cholesterol, 2.1 g protein, 8 g 4 cups washed, ready- carbohydrates, 3.1 g fi ber, 21 to-eat lettuce mg sodium. 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