HOME & LIVING
B2 — THE OBSERVER & BAKER CITY HERALD
TUESDAY, AUGUST 23, 2022
temperature of 165 degrees and
the veggies are tender, about 30
minutes. If the chicken is cooked
before the vegetables are done,
transfer to a plate, cover with foil
to keep warm and allow the veg-
etables to cook a bit more. Serve
sprinkled with olives, feta, the
remaining lemon juice and more
oregano to taste. Serves 4.
MEALS
Continued from Page B1
Make a grocery list —
and stick to it. You’ll be less
likely to waste money on
something that looks good
in the store but you’ll never
use, says Hutter.
Choose store brands
over name brands, which
are almost always priced
higher. And always check
price per ounce when com-
paring prices.
If you insist on fresh,
choose vegetables and fruits
that are in season. They’re
typically cheaper and often
come from local farms.
Minimize waste by buying
root vegetables such as
sweet potatoes and carrots
and leafy veggies such as
cabbage, which have a long
shelf life.
Study the store circular
before making your list and
take advantage of what’s on
sale.
Plan some meals by cre-
atively cooking once and
serving the leftovers in
another dish. I served a big
pot of beef and bean chili in
bowls one night for supper
and inside fl our tortillas
with cheese the next day for
lunch.
Never shop when you’re
hungry (it leads to impulse
buying) and, above all,
know your budget and shop
appropriately; fail to plan
and you’re really planning
to fail, says Krieger. “You
have to know what you can
(aff ord to) spend.”
Yes, it’s tougher than
ever to eat well while
stretching those mealtime
dollars. But with planning
and persistence, it’s not
impossible.
EASY MEAT
AND CHEESE
RIGATONI
Recipe by Gretchen McKay
Pasta is inexpensive, and easy
to prepare. Served with a home-
made meat sauce, it’s everyone’s
favorite.
For sauce
1 tablespoon olive oil or
butter, plus more for pan
1/2 onion, peeled and chopped
1 pound ground beef
Salt and pepper
28-ounce can crushed
plum tomatoes
2 tablespoons tomato paste
Red pepper fl akes, to taste
For pasta
15-ounce container of ricotta
2 1/2 cups shredded mozzarella
cheese, divided
1 large egg, beaten
16-ounce package rigatoni
1/4 cup grated Parmesan
Chopped fresh parsley, for
garnish, optional
Heat oven to 350 degrees.
Lightly grease a 9-by-13-inch bak-
ing with oil or cooking spray. Heat
olive oil or butter in a large Dutch
oven over medium-high heat.
Add onion and cook until soft and
translucent, about 4 minutes. Add
ground beef and cook until beef
has browned, about 5 minutes,
crumbling it with a spoon as it
cooks. Season to taste with salt
and pepper, then drain excess fat.
Stir in tomatoes and tomato paste
and a pinch or two of red pepper
fl akes. Stir well to combine, then
set heat to low and allow sauce
to simmer. In a medium bowl,
combine ricotta, 1 cup mozza-
rella and the egg, then set aside.
While sauce is simmering, cook
pasta noodles al dente accord-
ing to package directions. Rinse
well under cold water and drain.
Prepare pasta: Spread 1 cup sauce
onto the bottom of the prepared
baking dish. Top with 1/3 of the
cooked noodles, 1/2 of the ricotta
cheese mixture and 1/2 cup
mozzarella cheese. Repeat with a
second layer. Top with remaining
noodles, more sauce and remain-
ing 1/2 cup mozzarella. Sprinkle
Parmesan cheese on top. Place in
oven and bake for 30 minutes or
until brown and bubbly. Let cool
for 5 minutes, then serve.
Makes 8 servings.
Come Check Out
Our New Location
& New Menu!
BLUEBERRY
PANCAKES
Recipe by Gretchen McKay
Pancakes for breakfast. Need
we say more?
Steve Mellon/Pittsburgh Post-Gazette-TNS
This is the list of more than 60 ingredients purchased for less than $200 by Pittsburgh Post-Gazette food
writer Gretchen McKay, who will use the ingredients to provide a week’s worth of meals for a family of four.
(if using) and a generous pinch
of salt. Stir and chill overnight. In
the morning, scoop the oats into
a bowl and, if desired, stir in more
milk for a smoother consistency.
Top with fruit and granola.
BROCCOLI
AND CHEESE
FRITTATA
Recipe by Gretchen McKay
A frittata is an egg-based dish
similar to an omelet, only it’s fi n-
ished in the oven. The perfect dish
for Sunday brunch, this one gets
heft from broccoli and cheese.
For potatoes
1 pound small (1 1/2-2 inches)
red bliss, Yukon Gold or
other waxy potatoes
Olive oil
Kosher salt and pepper
Italian seasoning
For frittata
2 tablespoons butter
2 cups fresh or frozen (thawed)
broccoli, chopped
1 clove garlic, minced
8 eggs
1/2 teaspoon each salt and pepper
1 cup grated cheddar cheese
Preheat oven to 425 degrees
Fahrenheit, making sure there
are two racks in place. Halve the
potatoes and place in a large
bowl. Drizzle with oil, season
with salt, pepper and Italian
seasoning, then toss to combine.
Spread potatoes onto a parch-
ment-lined cooking sheet, and
roast 20-30 minutes, or until crispy
and tender. While potatoes are
roasting, prepare frittata. In a
large oven-proof, nonstick skillet,
melt butter over medium heat.
Add broccoli and cook, stirring
occasionally, until broccoli is
tender, 3-4 minutes. Stir in garlic,
and cook for 1 minute, stirring
constantly, until fragrant. In a
large bowl, whisk the eggs, 1/4
cup water, salt and pepper until
blended. Stir in cheese. Pour egg
mixture over broccoli mixture,
stirring gently, and cook over me-
dium heat until eggs begin to set.
(Occasionally lift edges of frittata
to allow uncooked mixture to go
to the bottom.) Place skillet in
oven and bake until frittata is set,
8-10 minutes. Slide frittata onto
cutting board, cut into wedges
and serve.
Serves 4.
OVERNIGHT
OATMEAL
Recipe by Gretchen McKay
Oatmeal is one of the most nu-
tritious breakfast foods. This recipe
is prepared the night before, so it’s
ready to go in the morning.
2 cups whole rolled oats
2 cups milk, or more as needed
2 teaspoons maple syrup
Pinch of cinnamon, optional
Pinch of sea salt
1 cup blueberries, sliced
strawberries and/or
banana, for topping
Granola, for topping
In a large bowl, combine the
oats, milk, maple syrup, cinnamon
Serves 4.
TUNA FISH
SANDWICHES
Recipe by Gretchen McKay
Canned tuna is a healthful food
rich in protein and vitamins.
2 6-ounce cans tuna in water
1/4 cup mayonnaise or
more to taste
1/4 cup chopped sweet
or dill pickle
1/4 cup chopped onion
1 large stalk celery, minced
Salt and pepper
4 rolls or 8 slices of bread
Handful of potato chips, crushed,
plus more for serving
In large bowl, combine tuna,
mayonnaise, pickle, onion and
celery. Stir to mix well, season to
taste with salt and pepper, then
fold in potato chips. Serve tuna
salad between two slices of bread
or in a roll, with extra potato chips
on the side.
Serves 4.
garnish with grated cheese and
scallions. Serve with crackers.
Makes 8 cups.
LEFTOVER
CHILI
BURRITOS
Recipe by Gretchen McKay
Burritos make a great grab-and-
go lunch, and when they’re made
with leftover chili, they’re also
quick and easy.
2 cups leftover beef and bean
chili, warmed, divided
2 cups cooked rice, divided
1 cup shredded cheese, divided
8 fl our tortillas
Tortilla chip and salsa, for serving
Warm the tortillas in the
microwave for 1 minute. Spoon
1/4 cup chili, 1/4 cup rice and 2
tablespoons cheese in top third of
warmed tortilla, fold over the ends
of the tortilla, and then roll up. Re-
peat with the rest of the tortillas.
Serve with chips and salsa.
Serves 4.
GREEK-STYLE
CHICKEN WITH
POTATOES
Recipe by Gretchen McKay
BEEF AND
BEAN CHILI
Recipe by Gretchen McKay
This chili is even better the
next day rolled with cheese into
a burrito.
1 tablespoon olive oil
1 medium onion, peeled
and chopped
1 large bell pepper, chopped
2 cloves garlic, minced
1 pound ground beef
Salt and black pepper
1/4 cup chili powder or
more to taste
2 teaspoons ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
1 large can (28 ounces) diced
tomatoes, with juice
2 15-ounce cans kidney beans,
rinsed and drained
2 cups beef broth
Grated cheese and chopped
scallions for garnish.
Saltine crackers, for serving
Heat oil in heavy large pot over
medium-high heat. Add onions
and cook until translucent, about
6 minutes. Add green pepper
and garlic; sauté 1 minute. Add
beef and cook until brown, about
6-7 minutes minutes, breaking
up with back of a spoon. Add
chili powder, cumin, paprika and
oregano, then mix in tomatoes
with juices, beans and broth. Bring
chili to a boil, then reduce heat
and simmer for about 45 minutes,
skimming any fat that rises to the
surface. Ladle chili into bowls and
1 1/4 cup fl our
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/3 cups milk, mixed with
1 tablespoon vinegar
1 egg, beaten
1 tablespoon vegetable oil
1 pint blueberries
In large bowl, combine fl our,
sugar, and baking powder and
soda. Make a well in the middle,
then stir in soured milk, beaten
egg and vegetable oil. Gently fold
in most of the blueberries. Heat
a lightly oiled griddle or nonstick
frying pan over medium-high
heat. (A drop of water should
sizzle in the pan.) Pour or scoop
the batter onto the griddle, using
approximately 1/4 cup for each
pancake. Cook until surface of
pancakes has some bubbles and a
few have burst, 1-2 minutes. Flip
carefully with a spatula and cook
until browned on the underside,
1-2 minutes more. Transfer to a
baking sheet or platter. cover
loosely with aluminum foil and
keep warm in oven. Continue with
remaining batter. (You’ll have 12-
16 pancakes.) Serve warm, with
butter and maple syrup, if desired,
and remaining blueberries.
Serves 4.
PEANUT
BUTTER
BANANA
SMOOTHIE
Recipe by Gretchen McKay
Packed with nutrient-rich
ingredients, smoothies take just
minutes to make and are a great
way to get kids to eat fruit.
2-3 bananas, cut into chunks
2 cups milk
1/2 cup peanut butter
1-2 tablespoons honey
2 cups ice cubes
Place bananas, milk, peanut
butter, honey and ice cubes in
a blender. Blend until smooth,
about 30 seconds. Divide into 4
glasses.
Serves 4.
Lemon zest, briny olives and
feta give this easy sheet pan dish a
burst of Mediterranean fl avor.
SPINACH &
EGG RICE
BOWL
1 lemon
2 teaspoons oregano, divided
2 garlic cloves, minced
1/2 teaspoon salt, divided
1/4 teaspoon pepper, divided
2 tablespoons olive oil, divided
4 pieces bone-in chicken thigh
1 pound baby potatoes, halved
2 large bell peppers, seeded
and cut into wedges
1/3 cup olives
1/3 cup crumbled feta
Preheat oven to 425 degrees.
Adapted from eatingwell.com
Finely zest the lemon. Combine
lemon zest, 1 teaspoon oregano,
garlic, 1/4 teaspoon salt, 1/8
teaspoon pepper and 1 table-
spoon oil in small bowl. Rub spice
mixture all over the chicken and
underneath the skin. Place pota-
toes and pepper on a sheet pan.
Drizzle with remaining olive oil
and squeeze about 1 tablespoon
lemon juice on top. Sprinkle with
remaining 1 teaspoon orega-
no, 1/4 teaspoon salt and 1/8
teaspoon pepper and toss to coat.
Distribute the vegetables around
the pan, then nestle the chicken
pieces on the pan among the
vegetables. Cook until the chicken
is cooked through with an internal
1 cup julienned carrot
1/2 cucumber, thinly sliced
2 scallions, thinly sliced
4 teaspoons Sriracha or hot sauce
Limes, for garnish
Heat 1 teaspoon sesame oil
in a large nonstick skillet over
medium-high heat. Add rice and
sprinkle with 1/4 teaspoon salt;
cook, stirring occasionally, until
crispy, about 10 minutes. Divide
among 4 shallow bowls. Add the
remaining 1 teaspoon sesame oil,
1 tablespoon vegetable oil and
ginger to the pan. Add spinach, in
batches, and cook, tossing until
wilted, 2 to 3 minutes. Stir in lime
juice and 1/4 teaspoon salt. Divide
among the rice bowls. Heat the
remaining 1 tablespoon vegeta-
ble oil in the pan. Crack eggs into
it and cook until the whites are set
and the edges are crispy, about 3
minutes. Sprinkle with the remain-
ing pinch of salt. Place an egg on
each rice bowl. Top with avocado,
carrots, cucumber slices, scallions
and Sriracha.
Serves 4.
VEGGIE
NOODLE
STIR-FRY
Recipe by Gretchen McKay
Spaghetti doesn’t just call out
for red sauce — It’s also great in
an Asian stir-fry featuring frozen
veggies.
For sauce
1/4 cup soy sauce
1/4 cup water
2 tablespoon brown sugar
1 teaspoon toasted sesame oil
2 cloves garlic, minced
1 teaspoon grated fresh ginger
1/4 teaspoon red pepper
fl akes, or more to taste
1 tablespoon cornstarch
For noodles
1 tablespoon vegetable oil
12-ounce bag frozen
mixed vegetables
2 scallions, sliced on the diagonal
2 garlic cloves, minced
8 ounces spaghetti, cooked
Make the stir-fry sauce fi rst.
Combine the soy sauce, water,
brown sugar, sesame oil, garlic,
ginger and cornstarch in a small
bowl. Set the sauce aside.
Make noodles: Heat 1 table-
spoon vegetable oil in a large
skillet or wok over high heat. Once
the oil is very hot and shimmer-
ing, add frozen vegetables and
stir-fry until they are just tender,
about 3-4 minutes. Add garlic and
scallions and sauté until fragrant,
about 1 minute.
Add cooked spaghetti and toss
to combine with vegetables. Pour
in the soy sauce mixture, letting it
bubble and simmer. Continue stir-
ring the noodles and vegetables
for 3 minutes until the liquid has
been absorbed.
Serves 4.
If you don’t have sesame oil in
your pantry, vegetable oil works
fi ne in this recipe. Also feel free to
substitute your favorite veggies.
2 teaspoons toasted
sesame oil, divided
2 1/2 cups cooked rice
1/2 teaspoon salt plus
a pinch, divided
2 tablespoons vegetable
oil, divided
1 teaspoon grated fresh ginger
2 8-ounce packages baby spinach
1 tablespoon lime juice
4 large eggs
1 ripe avocado, sliced
FRUIT AND
YOGURT BOWL
Recipe by Gretchen McKay
So easy, so delicious.
3 cups vanilla or plain yogurt
2 cups mixed berries of choice
(such as blueberries,
blackberries, raspberries,
strawberries)
1/2 cup granola
Honey, for drizzling
Divide yogurt among 4 bowls.
Add berries on top, then granola.
Drizzle with a little honey, if desired.
Serves 4.
M ICHAEL
541-786-8463
M. Curtiss PN-7077A CCB# 183649
A C ERTIFIED M ASTER A RBORIST
Are Your Feet Ready to Camp?
We specialize in quality medical and surgical care
for all types of foot and ankle problems.
New Family Friendly Location!
New Menu!
Bar Bites, Wood Stone Pizza
and More!
MON-TUES CLOSED
WED-SAT 11-9 • SUN 11-7
1106 Adams Avenue Suite 100 • 541 663-9010 • tapthatgrowlers.com
Travis T. Hampton, D.P.M.
Foot and Ankle Surgeon
541-963-0265
888-843-9090
www.GVfoot.com
La Grande
1408 N Hall Street
Enterprise
601 Medical Parkway
Baker
3175 Pocahontas Rd.