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About The Observer. (La Grande, Or.) 1968-current | View Entire Issue (Jan. 26, 2021)
TUESDAY, JANUARY 26, 2021 THE OBSERVER & BAKER CITY HERALD — 3B HOME & LIVING Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 20 minutes. Continued from Page 1B When pressure cooking is complete, It takes less than 30 minutes to let the pressure reduce naturally for prepare, from start to fi nish, and it all 15 minutes, then release the remain- takes place in one pot. Dry pasta is ing steam by moving the pressure simmered right along with the other valve to Venting. Press Cancel, then ingredients and cooks up perfectly carefully open the pot. al dente. Crumbled, store-bought To cook using the slow-cooker set- croutons sprinkled on top add great ting: With the pot still on More/High fl avor and texture and drive home Sauté, bring the mixture to a boil. the chicken Parmesan theme. This is a Press Cancel, lock the lid in place and wonderful no-fuss, busy-day meal. move the pressure valve to Venting. — Valerie Brunmeier Select Slow Cook and set the tem- perature to Less/Low. Set the cooking 2 tablespoons olive oil Voracious/TNS time for 5 to 6 hours; the chicken is 1 1/2 pounds boneless, “Milk Street Fast and Slow: skinless chicken breast, cut Instant Pot Cooking at the Speed done when a skewer inserted into a piece meets no resistance. Press Can- into bite-size pieces You Need.” by Christopher cel, then carefully open the pot. 1/2 cup diced onion Kimball. To fi nish: Using a slotted spoon, 1/2 teaspoon salt, plus more to taste transfer the chicken to a plate and Freshly ground black pepper, to taste set aside to cool slightly. Meanwhile, 2 teaspoons minced garlic — From “The Foolproof Family Slow pour the broth through a fi ne-mesh 3 tablespoons tomato paste Cooker and Other One-Pot Solutions” strainer set over a large bowl; discard 1/2 teaspoon red pepper fl akes by Valerie Brunmeier (Page Street the solids in the strainer. Let the broth 1 (14.5-ounce) can fi re-roasted Publishing, $21.99) settle for about 5 minutes, then, using diced tomatoes, undrained a large spoon, skim off and discard 6 cups low-sodium chicken broth the fat from the surface. Return the (I like Better Than Bouillon) broth to the pot. Remove and discard 8 ounces dry short pasta (fusilli, any bones from the chicken and 1 tablespoon grapeseed penne and elbow macaroni shred or chop the meat into bite-size or other neutral oil all make good choices) pieces. 1 (4-inch) piece fresh ginger 1/2 cup fi nely grated Parmesan Select Normal/Medium Sauté and (about 3 ounces), peeled cheese, plus more for garnish bring the broth to a simmer. Stir in and cut into 4 pieces 1/4 cup chopped fresh Italian parsley the bok choy and cook, stirring oc- 5 medium garlic cloves, 1 cup shredded mozzarella cheese casionally, until the stems are tender, smashed and peeled 1 cup cheese and garlic-fl avored about 3 minutes. Stir in the chicken, 1/2 cup dry sherry croutons, lightly crushed scallions, cilantro and vinegar. Taste 2 teaspoons white peppercorns and season with salt and ground Pour the olive oil into a large pot or Kosher salt white pepper. Serve drizzled with Dutch oven and place it over medium 2 pounds bone-in, skin-on chicken chile oil or sesame oil. Serves 6. thighs, skin removed heat. When the oil is hot, add the 1 pound baby bok choy, trimmed and chicken and onion. Season the mix- cut crosswise into ½-inch pieces ture with salt and pepper, and sauté — From “Milk Street Fast and Slow: 4 scallions, thinly sliced until the chicken is cooked through Instant Pot Cooking at the Speed 1 cup chopped fresh cilantro and the onion is tender, about 5 to You Need” by Christopher Kimball 2 tablespoons unseasoned 6 minutes. Add the garlic and cook (Voracious, $30) rice vinegar for an additional 1 to 2 minutes, until Kosher salt and ground white pepper fragrant. Add the tomato paste and red pepper fl akes and stir to combine Chile oil or toasted sesame oil, to serve well. Add the diced tomatoes, broth and dry pasta. On a 6-quart Instant Pot, select Bring the mixture to a boil over 3 chicken breasts, skin-on, bone- More/High Sauté. Add the oil and medium-high heat, then reduce the in (2 1/2 to 3 pounds total) heat until shimmering. Add the heat to low and simmer, covered, Good olive oil until the pasta is al dente, about 8 to ginger and garlic and cook, stirring, Kosher salt and freshly until fragrant, about 30 seconds. Pour 10 minutes. ground black pepper in the sherry and bring to a boil. Stir Remove the pot from the heat, 6 tablespoons (3/4 stick) then stir in the Parmesan cheese and in 6 cups water, the peppercorns and unsalted butter 2 teaspoons salt. Add the chicken parsley and season with additional 5 cups chopped leeks, white and thighs, arranging them in an even salt and pepper. light green parts (3 leeks) layer. Garnish individual servings with 4 cups chopped fennel, tops and To cook in a pressure cooker: Press the mozzarella cheese, crushed crou- cores removed (2 bulbs) Cancel, lock the lid in place and move tons and a little Parmesan cheese. the pressure valve to Sealing. Select Serves 6. CHICKEN SOUP CHICKEN SOUP WITH BOK CHOY AND GINGER CHICKEN POT PIE SOUP WITH PUFF PASTRY CROUTONS Step right into our office. We specialize in quality medical and surgical care for all types of foot and ankle problems. Heat your oven to 350 degrees. Place the chicken on a sheet pan, skin side up. Rub the skin with olive oil, and season generously with salt and pepper. Roast for 35 minutes, un- til a thermometer registers 130 to 140 degrees. Set aside until cool enough to handle. Remove and discard the skin and bones and cut the chicken in 1-inch dice. Set aside. Meanwhile, melt the butter in a medium heavy-bottomed pot or Dutch oven, such as Le Creuset, over medium heat. Add the leeks, fennel and carrots, and sauté over medium- high heat for 10 minutes, stirring occasionally, until the leeks are tender but not browned. Stir in the garlic and tarragon and cook for 1 minute. Sprinkle on the fl our and cook, stirring constantly, for 2 minutes. Add 1/2 cup of the sherry, the chicken stock, 4 teaspoons salt, 1 1/2 teaspoons pepper and the Par- mesan rind. Bring to a boil, lower the heat and simmer, partially covered, for 20 minutes. Add the chicken, peas and onions and simmer uncovered for 5 minutes. Remove from heat. Remove the Par- mesan rind and add the remaining 1/4 cup sherry and the parsley. Serve hot in large shallow bowls with two puff pastry croutons on top. Serves 6. PUFF PASTRY CROUTONS All-purpose fl our 1 sheet of frozen puff pastry, such as Pepperidge Farm, defrosted overnight in the refrigerator 1 extra-large egg beaten with 1 tablespoon heavy cream, for egg wash Kosher salt and freshly ground black pepper Heat oven to 400 degrees. Line a sheet pan with parchment paper. Lightly dust a board and rolling pin with fl our. Unfold the sheet of puff pastry on the board, dust it lightly with fl our, and lightly roll the pastry just to smooth out the folds. With a star-shaped or fl uted round cookie cutter, cut 12 stars or rounds of pastry and place them on the pre- pared sheet pan. Brush the tops with the egg wash, sprinkle with salt and pepper, and bake for 8 to 10 minutes, until puffed and golden brown. (Make ahead: Prepare the pastry cutouts and refrigerate. Bake just before serving.) — From “Modern Comfort Food: A Barefoot Contessa Cookbook” by Ina Garten (Clarkson Potter, $35) MINTY CHICKEN AND RICE 2 tablespoons olive oil 1 medium onion, diced 1 red chile, deseeded and fi nely chopped 1 teaspoon coriander seeds 2 teaspoons dried mint 9 ounces cooked chicken breast fi llets, cut into thin strips 1/2 cup short-grain white rice, such as paella, rinsed and drained 2 teaspoons tomato puree 2 pints chicken stock Salt and pepper Small bunch of fresh mint, fi nely shredded, to garnish Lemon wedges, to serve (optional) Heat the oil in the soup maker using the sauté function. Add the onions, chile and coriander seeds and sauté for 5 minutes until the onions are softened, stirring frequently with a spatula. Add the dried mint, chicken, rice, tomato puree and stock and mix well, then cook on the chunky setting. Season the soup to taste, then pour into warm bowls and garnish with the shredded mint. Serve with lemon wedges, if desired. — From “Ultimate Soup Maker: More than 100 simple, nutritious recipes” by Joy Skipper (Hamlyn, $14.99) Presented By Computer not running as fast as when it was new? Let us install lightning-fast solid state drive! Still running unsupported Windows 7? We’ll help you avoid critical issues by installing Windows 10! Aching Feet? 3 cups (1/2-inch) diced scrubbed carrots (5 medium) 1 tablespoon minced garlic (3 cloves) 1 tablespoon chopped fresh tarragon leaves 1/4 cup Wondra fl our 3/4 cup cream sherry, divided use 7 cups good chicken stock, preferably homemade 1 (2-by-3-inch) piece of Italian Parmesan rind 10-ounce package frozen peas 1 cup frozen whole pearl onions 1/4 cup minced fresh parsley New Name. Same Great Team. Same Exceptional Service. 51 ST Annual Northwest Ag Show !&!+Ɛѵ҄ƐѶķƑƏƑƐ FREE VIRTUAL EVENT !;]bv|;u|o-;m7|_;;vঞ1b7; "-=;|";lbm-u=ou"u;7b|v Travis T. Hampton, D.P.M. Foot and Ankle Surgeon ѴѴƒŊ -Ѵbm;Ŋro=71-ঞom-Ѵ(b7;ovştbrl;m| ;lov 541-963-0265 888-843-9090 www.GVfoot.com La Grande 1408 N Hall Street Enterprise 601 Medical Parkway Baker 3175 Pocahontas Rd. 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