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About The Observer. (La Grande, Or.) 1968-current | View Entire Issue (June 30, 2020)
TUESDAY, JUNE 30, 2020 THE OBSERVER & BAKER CITY HERALD — 3B HOME & LIVING Make your own healthy, energy-packed bars By Genevieve Ko Los Angeles Times Packed with protein and whole grains (and, of course, chocolate), these bars deliver energy and sustenance. You can wrap them to pass out or carry them around all day and slip a bite under your mask when you need a boost. This basic formula comes together easily and costs less to make than it does to buy a box of packaged bars at the supermarket. ENERGY BARS Time: 45 minutes Yields: Makes 8 bars Use your favorite dried fruit and nuts or seeds in these chewy, hearty peanut butter-based bars. You can swap other nut or seed but- ters for the peanut butter. If you’re using unsalted nuts and unsalted peanut butter, add 1 teaspoon kosher salt to the mixture. ½ cup dried fruit 1¼ cups old-fashioned or quick-cooking oats 1 cup roasted salted nuts or seeds ½ cup chocolate chips ½ cup peanut butter ½ cup fi rmly packed brown sugar ¼ cup unsalted butter, melted and cooled 1 large egg 1. Heat the oven to 325 degrees. Line the bottom and sides of an 8-inch square pan with foil. Lightly coat the foil with nonstick cooking spray. 2. To make the bars using a food processor, pulse the dried fruit if pieces are larger than raisins or dried cranber- ries. Add old-fashioned oats, the nuts and chocolate chips and pulse until the oats are broken into small pieces with some powdery bits and the nuts are coarsely chopped. Add the peanut butter, brown sugar, butter and egg and pulse until the mixture is well-mixed and comes together in a sticky mass around the blade. To make the bars by hand, chop the dried fruit into ¼-inch pieces. Coarsely chop the nuts and chocolate chips. Combine the chopped ingre- dients with quick-cooking oats in a large bowl. Add the peanut butter, brown sugar, butter and egg and mix well Geneveive Ko / Los Angeles Times-TNS Homemade energy bars. to form a sticky mass. 3. Drop the batter in large clumps to cover the bottom of the prepared pan. Wet your hands and fi rmly press the mixture to form an even layer. 4. Bake until golden brown and set, 30 to 35 minutes. The top should look dry and bounce back slightly when pressed. Cool completely in a pan on a wire rack. Using the foil, slide out of the pan onto a cutting board. Cut into eight 2-by-4-inch bars. Variations Honey Nut Energy Bars: Substitute honey for the brown sugar and proceed as above. Make Ahead The bars can be wrapped in plastic wrap and kept at room temperature for up to 1 week or in the freezer for up to 1 month. Ready for zucchini season? Use it as a pizza crust By Gretchen McKay Pittsburgh Post-Gazette You probably haven’t been inun- dated with zucchini yet because it’s too early in the season for friends and neighbors to be pawning off summer’s most bountiful backyard garden crop. However, since you can fi nd plenty of the slender green squashes in most grocery stores, now is the time to perfect your recipe for a zucchini crust pizza. It’s exactly what it sounds like — pizza made on a bed of shredded zucchini. Eggs, grated cheese and fl our bind the crust together, and the pie can be topped with whatever you like — an assortment of chopped vegetables, mushrooms, cherry tomatoes, tomato sauce and cheese and/or a simple sprinkling of grated Parmesan. ZUCCHINI CRUST PIZZA 2 cups grated zucchini (about 2 7-inchers) 2 eggs, beaten ¼ cup whole wheat fl our ½ cup shredded mozzarella cheese ½ cup shredded Parmesan cheese ½ teaspoon basil ¼ teaspoon oregano 2 tablespoons olive oil, divided Topping suggestions: sliced tomato, extra mozzarella (sliced or grated), thinly sliced garlic or peppers, mushrooms, and sliced olives. Preheat oven to 400 degrees. Spray a 10-inch pie pan or baking sheet with nonstick spray or grease with oil and coat lightly with fl our. In a large mixing bowl, stir together zucchini, eggs, fl our, mozzarella and Parmesan cheeses, basil, oregano and 1 tablespoon olive oil. Press crust into a greased pie plate (for extra-thick pizza) or spread in a circle or square on a greased cookie sheet or pizza pan. Bake for 20 minutes and then remove crust from oven. Brush with remaining tablespoon olive oil. Top with your favorite pizza top- pings and bake for another 15 to 20 min- utes, or until the crust is lightly browned and crispy at the edges and the topping is heated through. Serves 4. CRACKERS dough and roll it again into a 1/16th- inch rectangle. 4. Lift the dough from the work sur- Continued from Page 2B face and lay on the prepared baking 2. On a work surface, knead by hand sheet. Prick (dock) the entire surface until smooth, about 4 minutes, adding with the tines of a fork. With a rolling sprinkles of fl our if the dough is wet. pizza cutter, cookie cutter or a sharp Place dough in a small bowl, cover knife, cut the dough into crackers of with plastic wrap and place in the the desired size. The crackers will be refrigerator to relax for at least 1 hour broken apart after baking. or — tightly wrapped — up to 2 days. 5. Sprinkle lightly with salt. Bake in 3. Preheat oven to 400 degrees. the center of the oven until browned Divide the dough in half, keeping one and crisp, 8 to 15 minutes, depending half covered. With your hands and a on the thickness of the dough. Check heavy rolling pin, press and roll the the crackers frequently so they are not dough into a rectangle no longer baked beyond where you want them. than the length of the baking pan. 6. Remove from oven and im- The dough should be no thicker than 1/16th of an inch. Fold the dough from mediately brush with melted butter. Cool on wire racks. Repeat with the the ends to make 3 layers. Turn the DEPOT ST. Continued from Page 1B James’ father was a poor farmer and a Baptist minister. James had big dreams for his life, perhaps becoming a lawyer, but after graduating from high school in 1893 his doctor suggested that his health would benefi t from moving to a different location. His fi rst venture, a butcher shop in Colorado, failed. He then went to work as a clerk in a dry goods store known as The Golden Rule Store. By 1907 he was the owner of his own store in Kemmerer, Wyoming, and started opening additional stores. By 1913 the J. C. Pen- ney Company was born. These stores were popping up all over the United States and by 1917 La Grande had its own store located at 110 Depot St. The familiar sign on the alley side of the build- ing was painted sometime between 1917 and 1930 when the store was relocated to 1303 Adams Ave. where it remained until it was closed on June 18, 2017. The Mamacita’s sign that appears below the J. C. Penney Co. was painted in the early 1980s when the Mexican restaurant was established in this location. The upper portion on the south side of this building has another ghost sign that is diffi cult to see because of the adjoining building now TREE FACT: Always FREE Estimates 3110 10th Street, Baker City Gretrchen McKay / Pittsburgh Post-Gazette-TNS This vegetarian pizza is made with shredded zucchini, mozzarella and Parmesan cheeses and egg. There are Eucalyptus trees in Hawaii with natural rainbow-colored barks. remaining dough. These crackers will stay fresh in an airtight container for 3 to 4 weeks. Per serving: 180 calories; 11 g fat; 5 g saturated fat; 17 mg cholesterol; 4 g protein; 17 g carbohydrate; 1 g sugar; 1 g fi ber; 197 mg sodium; 56 mg calcium more as needed ½ teaspoon salt 4 tablespoons (½ stick) butter ¼ cup milk or cream Coarse salt 1. Preheat oven to 400 degrees. Lightly dust a baking sheet with fl our or put a baking stone in the oven. Put the fl our, salt and butter together — Recipe from “Bernard Clayton’s in a food processor. Pulse until the New Complete Book of Breads” by fl our and butter are combined. Add Bernard Clayton Jr. the milk or cream and process until the mixture holds together but is not sticky. 2. Roll out the dough on a lightly Yield: 4 servings fl oured surface until ¹/8-inch thick or even thinner, adding fl our as needed. 1 cup all-purpose fl our, plus Sprinkle with coarse salt. Score lightly CREAM CRACKERS standing where the paint store had been located. This privilege sign is for Wrig- ley’s Spearmint Gum. In the same year (1892) that the building was constructed, William Wrigley Jr., who was then selling baking powder, began including a free package of Juicy Fruit with a sharp knife or razor if you want to break the crackers into nice squares or rectangles later on. 3. Use a spatula, pastry blade or peel to transfer the dough to the pre- pared baking sheet. Bake until lightly browned, about 10 to 15 minutes. Cool on a rack. Serve warm or at room temperature or store in a tin for up to a couple of days. Per serving: 221 calories; 12 g fat; 7 g saturated fat; 31 mg cholesterol; 4 g protein; 25 g carbohydrate; 1 g sugar; 1 g fi ber; 338 mg sodium; 27 mg calcium chewing gum with each can of baking powder he sold. The gum became more popu- lar than the baking powder so Wrigley restructured his — Adapted from “How to Cook Everything” by Mark Bittman business and in 1893 the Wrigley brand of gum was launched with Wrigley’s Spearmint Gum. Keep looking up! Enjoy! BLUE MOUNTAIN REPAIR RV 'HDOHU )DFWRU\&HUWLÀHG7HFKQLFLDQV 'LVFRXQWIRU$OO0LOLWDU\ )LUVW5HVSRQGHUV 5LFN 7RGG 360.601.2067 541.786.5095 ($UFK6W8QLRQ25 Bringing personalized care to YOU. It ’s what we do! (541) 624-5800 • GoHOSPICE.com
