The Observer. (La Grande, Or.) 1968-current, June 15, 2021, TUESDAY EDITION, Page 10, Image 10

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TUESDAY, JUNE 15, 2021
Per serving (based on 6): 196
calories; 14 g fat; 2 g satu-
rated fat; 7 mg cholesterol; 3
g protein; 16 g carbohydrate;
9 g sugar; 6 g fi ber; 578 mg
sodium; 98 mg calcium
Meanwhile, mix together
remaining ingredients in a
medium bowl.
3. Cut the chicken into
1/4-inch pieces and toss with
mayonnaise mixture. Can be
made 1 day in advance; to
— Recipe from “The freshen, add 1 tablespoon of
America’s Test Kitchen Family mayonnaise and a squeeze of
Cookbook” lemon juice.
Continued from Page 1B
In this case, the other ingre-
dients of note are red onion,
Dijon mustard and minced
sweet pickles. It’s subtle, but
there is a bit of a sweet-and-
sour vibe going on in this dish.
More important, though,
is the vinegar. Potatoes by
themselves are bland, but
these are greatly enlivened
by being tossed in red wine
vinegar with salt and pepper
while they are still warm.
The potatoes absorb the
seasoned vinegar to become
bright, lively and delightfully
A Classic Chicken Salad
is similarly easy to make. I
begin by poaching boneless,
skinless chicken breasts and
chopping them up with celery,
green onions, parsley, mayon-
naise and, for a little sprightly
pep, a couple of splashes of
lemon juice.
So far so good. But I like my
Classic Chicken Salad with
a classic twist, a sprinkling
of fresh tarragon that really
wakes up the fl avors. Fresh
basil will do the same. But if
you don’t want the trouble,
the dish is absolutely wonder-
ful without the fresh herbs,
Curried Chicken Salad
takes the same basic idea
and builds on it. It begins
with curry powder, obviously,
though not very much of it —
the curry is more a hint than
an assault. Halved grapes
deliver a hit of contrapuntal
sweetness, and toasted sliced
almonds add a little burst of
enjoyment in nearly every
I add chopped apples to
mine. I like the way they add
a bit of crunch to the salad
and some sweetness to help
tame the curry.
The Classic Egg Salad is, as
its name implies, classic. It is
not encumbered by pickle rel-
ish, green onion, sweet onion,
cream cheese (cream cheese?),
paprika or any of that extra-
neous stuff. It’s simple, clean
and basic: chopped eggs with
mayonnaise, red onion, Dijon
mustard, lemon juice and
It’s pure egg salad.
I happen to prefer creamy
coleslaw, which is to say
coleslaw with mayonnaise,
to sweet and sour coleslaw,
which has vinegar and sugar.
But the kind I like to make is
surprisingly complex precisely
because it is made with, yes,
vinegar and sugar.
It just has less vinegar and
sugar than the sweet-and-
sour version. Plus mayo, of
It also benefi ts from a clev-
er trick, courtesy of the folks
at America’s Test Kitchen.
Before making the slaw, you
toss the shredded cabbage
with a little salt and let it sit
for an hour or more. Cabbage
has a lot of water in it, and
this method draws some of
that water out, leaving more
good, undiluted cabbage
fl avor behind.
And what is a picnic with-
out pasta salad?
I like to make mine with
fresh ingredients: tomatoes,
cucumbers, red onion and
Yield: 8 servings
Hillary Levin/St. Louis Post-Dispatch-TNS
Pasta Salad with Black Olives and Feta.
1 tablespoon plus 1/4 cup
extra-virgin olive oil, divided
2 tablespoons salt
1 pound pasta, small
tubes or shells
1 cup crumbled feta cheese
3/4 cup kalamata olives
2 medium tomatoes, peeled,
seeded and diced
1 large red onion, diced
3 small (pickling) cucumbers
or 1 regular cucumber,
peeled, seeded and diced
2 bunches oregano,
leaves only, chopped
Salt and pepper to taste
1. Fill a large bowl with ice
and water, and set aside.
2. Bring 1 gallon water to a
rolling boil in a large stockpot.
Add 1 tablespoon olive oil,
the 2 tablespoons of salt and
pasta and cook until al dente,
according to the directions
on the package. Drain in a
Hillary Levin/St. Louis Post-Dispatch-TNS colander and immediately
transfer to bowl of ice water to
cool. Drain well and transfer
— Recipe from “The America’s to another bowl, and toss with
Test Kitchen Cookbook” the remaining 1/4 cup of extra-
virgin olive oil.
3. Mix all the remaining
ingredients in a bowl. Toss with
pasta, adjust seasonings and
Yield: 6 to 8 servings
Per serving: 350 calories; 24 g
fat; 4 g saturated fat; 108 mg
cholesterol; 30 g protein; 1 g
carbohydrate; 1 g sugar; 1 g
fi ber; 639 mg sodium; 17 mg
— Adapted from “The
America’s Test Kitchen Family
Yield: 6 servings
1 1/2 pounds boneless,
skinless chicken breast
Salt and pepper
1/2 cup sliced almonds
1/2 cup mayonnaise
2 tablespoons fresh
lemon juice
2 teaspoons Dijon mustard
1 teaspoon curry powder
2 ribs celery, chopped fi ne
1 cup seedless red or
green grapes, halved
1 cup apple, cut into
1/4-inch pieces
4 green onions, sliced thin
2 tablespoons minced
fresh parsley
1. Put enough water in a
frying pan to just cover the
Per serving (based on 6): 434
chicken and heat on high
chopped oregano for just the
until it simmers. Add chicken
right amount of spice. But to calories; 24 g fat; 4 g saturated
fat; 136 mg cholesterol; 9 g
and cook at a gentle simmer
be honest, what makes this
protein; 45 g carbohydrate;
until done, 10 to 15 minutes
pasta salad stand out from
10 g sugar; 5 g fi ber; 136 mg
depending on the size of the
others are a couple of other
sodium; 63 mg calcium
breasts. Cut into thickest part
ingredients, kalamata olives
of chicken to determine done-
and crumbled feta cheese.
— Recipe from “The America’s
It’s a pasta salad with a
2. Season with salt and
Per serving: 361 calories; 14
Test Kitchen Family Cookbook” 1 head red or green cabbage
decidedly Greek sensibility,
pepper, and refrigerate until
g fat; 3 g saturated fat; 17 mg
(2 pounds), cored and
the strong fl avors mixing with
chilled, about 30 minutes.
cholesterol; 11 g protein; 49 g
shredded (12 to 14 cups)
pasta to please everyone at
3. Meanwhile, toast the
carbohydrate; 5 g sugar; 3 g
your picnic or potluck and
Yield: 6 servings
fi ber; 493 mg sodium; 132 mg almonds in a skillet over
1/2 teaspoon caraway seeds
make you the star.
medium heat until golden and
1/2 cup mayonnaise
fragrant, about 4 minutes; set
1 rib celery, chopped fi ne
2 tablespoons white vinegar
1/2 cup mayonnaise
— Adapted from “City Cuisine” aside. Mix together the may-
1 teaspoon Dijon mustard
3 tablespoons minced
by Susan Feniger and Mary onnaise, lemon juice, mustard,
1 teaspoon granulated sugar
Yield: 6 to 8 servings
red onion
Sue Milliken curry powder, 1/2 teaspoon
salt and 1/4 teaspoon pepper,
2 tablespoons minced
2 carrots, peeled, seeded
and refrigerate until needed.
fresh parsley
3 pounds red potatoes (10
and grated
4. Cut the chilled chicken
1 tablespoon Dijon mustard
medium), scrubbed and
1 small onion, minced
into 1/4-inch pieces and toss
1 tablespoon fresh lemon juice
cut into 3/4-inch chunks
Yield: 6 servings
with the mayonnaise mixture,
Salt and pepper
1/2 cup red wine vinegar
1. Toss the cabbage with 1
celery, grapes, apples, green
12 hard-cooked eggs,
Salt and pepper
teaspoon salt and allow to
onions and parsley. If serving
peeled and chopped
1 3/4 pounds boneless,
3/4 cup mayonnaise
sit in a colander for at least 1
within 2 hours, stir in almonds
coarse, see note
skinless chicken breasts
1/2 cup minced sweet pickles
hour and up to 4 hours. Mean-
now; otherwise stir in almonds
1 tablespoon Dijon mustard
while, toast caraway seeds in Salt and pepper
just before serving.
Note: Do not chop the eggs a small skillet over medium
2 ribs celery, chopped fi ne
2 ribs celery, chopped fi ne
5. Can be prepared up to 1
too fi ne or they will disinte-
4 hard-cooked eggs, peeled
3/4 cup mayonnaise
heat until fragrant, about 3
day in advance and freshened
grate in the salad.
and chopped coarse
2 green onions, minced
with a spoonful of mayonnaise
3 tablespoons minced
2 tablespoons lemon juice
2. Rinse the cabbage, then
and a squeeze of lemon juice.
1. Mix the celery, mayon-
red onion
thoroughly pat dry with paper 2 tablespoons minced
naise, onion, parsley, mustard, towels. Whisk the toasted
3 tablespoons minced
fresh parsley
lemon juice, 1/2 teaspoon salt
fresh parsley
1/2 tablespoon chopped fresh Per serving: 370 calories; 23
caraway seeds, mayonnaise,
g fat; 3 g saturated fat; 90 mg
and a pinch of pepper together vinegar, mustard, sugar and
tarragon or 1 tablespoon
cholesterol; 29 g protein; 12 g
in a large bowl. Gently fold in
1. Bring the potatoes and
chopped basil, optional
1/4 teaspoon pepper together
carbohydrate; 7 g sugar; 3 g
the eggs and season with salt
4 quarts water to a simmer
in a bowl large enough to hold
fi ber; 633 mg sodium; 62 mg
and pepper to taste.
in a large pot and cook until
1. Put enough water in a
the salad.
2. Can be prepared up to 1
tender, about 10 minutes.
3. Add the cabbage, carrots frying pan to just cover the
day in advance and freshened and onions, and toss. Chill at
Drain. Gently toss the warm
chicken and heat on high until
— Adapted from “The
potatoes with the vinegar, 1/2 with a spoonful of mayonnaise least 1 hour before serving.
it simmers. Add chicken and
and a squeeze of lemon juice.
America’s Test Kitchen Family
teaspoon salt and 1/2 tea-
gently simmer until done, 10
Season with salt and pepper
spoon pepper, and refrigerate
to 15 minutes depending on
to taste.
Per serving: 276 calories; 23 g
for 20 minutes.
the size of the breasts. Cut into
4. Can be prepared up to 1
2. Meanwhile, mix together fat; 5 g saturated fat; 380 mg
day in advance and freshened thickest part of the chicken to
cholesterol; 13 g protein; 2 g
the mayonnaise, pickles and
determine doneness.
with a spoonful of mayon-
carbohydrate; 1 g sugar; no
mustard. Toss the chilled
2. Season with salt and
naise and a dash of vinegar.
potatoes with the mayonnaise fi ber; 723 mg sodium; 63 mg
pepper, and refrigerate until
Season with salt and pepper
mixture, celery, eggs, onion
chilled, about 30 minutes.
to taste.
For All your
and parsley. Season with salt
Meat processing
and pepper to taste.
Classic Egg Salad.
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Continued from Page 1B
• Summer-fruiting raspberries are ripening now.
• Spray trunks of peach trees and other stone fruits for
peach tree borers.
• Tired of the same foundation plantings? Find fresh ideas
among the dwarf evergreens in your local nursery.
• Trees and shrubs may still be fertilized before July 4.
• Softwood cuttings can be taken from trees and shrubs as
the spring fl ush of growth is beginning to mature.
• Pruning of spring fl owering trees and shrubs should be
completed before month’s end.
If you have garden comments and questions, please write to Thanks for reading!
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Foot and Ankle Surgeon
La Grande
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601 Medical Parkway
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