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About The daily Astorian. (Astoria, Or.) 1961-current | View Entire Issue (Nov. 10, 2016)
NOVEMBER 10, 2016 // 19 coa st weeken d MARK ETPLACE Give thanks for this turkey sandwich By THE CULINARY INSTITUTE OF AMERICA 70 Help Wanted REGISTERED NURSE PACIFIC COUNTY Harbors Home Health & Hospice, a leading agency committed to providing Pacific County with a variety of in-home healthcare services, is currently seeking a PER DIEM Registered Nurses for weekend and on-call shifts. Harborsʼ offers competitive salaries. Individuals will be responsible for working with a team of health care providers in the coordina- tion of skilled nursing care in a home setting. Come join the leading team! Home Health, hospice, acute care, and/or skilled nursing facility experience preferred but not required. WILLING TO MENTOR NEW GRADUATES. Requires current Registered Nursing license, driver's license, auto insurance and reliable transportation. Harbors Home Health & Hospice is an equal opportunity employer. Please feel free to stop by and pick up an application or email resume to Melissa@myhh- hh.org Or mail to: HR Dept., Harbors Home Health & Hospice 201 7th Street Hoquiam, WA 98550 210 Apartments, Unfurnished Fall in Love 3 bedroom townhomes $826 W/S/G paid, pets on approval Parkview Commons-Hammond. Affordable-housing. (503)861-6031 GARAGE SALES are big success when advertised in the classified ads! HOME DELIVERY! Your Daily Astorian should arrive by 5:30 p.m. Monday through Friday. If it does not, please call us at 503- 325-3211 or 1-800-781-3211. 250 Home Share, Rooms & Roommate Home share: 1 furnished bedroom, $650. First/last month, $300 security deposit. No pets/smoking. (503)338-0703 If You Live In Seaside or Cannon Beach DIAL 325-3211 FOR A Daily Astorian Classified Ad Specialty Services We urge you to patronize the local professionals advertising in The Daily Astorian Specialty Services. To place your Specialty Services ad, call 325-3211. A small town newspaper with a global outlook 105 Business-Sales Op Be an Astoria Carrier! $100 Signing Bonus! The Daily Astorian is currently seeking independent contractors to deliver its paper and related products in the Astoria Oregon area. Interested individuals must have valid drivers license, reliable vehicle, and insurance. Routes are Monday through Friday afternoons. There are no collections or weekend deliveries. Please come in person to The Daily Astorian office at 949 Exchange St, Astoria OR 97103 to pick up more information. One of the Pacific Northwest’s great small newspapers Thanksgiving is a day for celebrating, where we enjoy the company of friends, share delicious food, and reflect on our coun- try’s history and traditions. Throughout this celebration, though, there is one linger- ing thought that cannot be ignored: Tomorrow there will be leftovers. Will we eat pie for break- fast? Will there be turkey soup? Did we buy bread to make sandwiches? The answer should be yes. Every family has its own Thanksgiving traditions and recipes. But the next THANKSGIVING SANDWICH Start to finish: 15 min- utes Servings: Four Ingredients: 1/2 cup mayonnaise 1 tablespoon chopped sage 8 slices bread 3/4 cup Cranberry Sauce (recipe follows) 1 pound sliced turkey Lettuce, as needed Sliced tomatoes Sliced crisp bacon Directions: In a small bowl, combine the mayonnaise and sage. To assemble, spread 4 of the slices of bread with the mayonnaise mixture, add a layer of cranberry sauce, and top with the turkey, lettuce, and tomato. Spread the remaining four slices of day, homes across America are bound by a common ritual: the day-after turkey sandwich. And while our recipe has all of the classic components (plus bacon!), the beauty of leftovers is that they can be personalized to suit your mood — and the contents of your refrigerator. Eventually, we all suffer bread with cranberry sauce and place on top of the tur- key. Slice the sandwiches in half and serve. Cranberry Sauce Makes 1 1/4 cups Ingredients: 3/4 cups fresh cranber- ries 2 tablespoons sugar 1/2 cup water 2 teaspoons grated orange zest from turkey and mashed potato fatigue. Luckily, all it takes is a few minutes and a little bit of creativity to transform these ingredients into something fresh. Make a gourmet brunch at home by chopping turkey, roast- ed veggies, and stuffing; browning it in a skillet; and serving with a fried egg. Directions: In a medium sauce- pan over medium heat, combine the cranberries, sugar, and water. Bring to a boil and whisk to break up the cranberries. Cook the mixture until the cranberries burst and the sauce has thickened, about 5 minutes. Remove from the heat and stir in the zest. Cool completely before serving. Replace mashed potatoes with this cauliflower puree By MELISSA D’ARABIAN ASSOCIATED PRESS Cauliflower entered the healthy food scene with a bang a few years ago as a clever solution to our low- carb-seeking starch-loving woes. And with good reason: Cauliflower is incredibly versatile and can be used to replace simple carbs in endless recipes — like cau- liflower versions of risotto, pizza crust and couscous. While health-conscious folks will likely continue to debate the benefits and shortfalls of low-carb-high- fat diets that probably are responsible for mainstream- ing these cauliflower swaps, we can all agree that adding more cruciferous vegetables into our diet is a good thing. Cauliflower is super low in calories — about 25 calo- ries per cup — and is a good source of vitamin C, vitamin K, B6, folate and some min- erals. Because of the fiber and protein, it’s also a filling vegetable, which means if you make a stir-fry using cauliflower instead of rice, you’ll actually be satisfied. Mashed or pureed cau- liflower may be the most celebrated swap of all, giving low-carb eaters an alternative to mashed pota- toes. The drawback to many cauliflower puree recipes is two-fold: Often they rely on high quantities of butter or cream for flavor and texture. Followers of a ketonic or super-low-carb diet may be fine with high-fat, but the re- sulting calorie counts might scare off the average eater. The second problem is that a cauliflower puree is looser than mashed pota- toes; it’s nearly impossible to make a dent with a gravy ladle that will hold up. My trick is simple, but it solves both problems: silken tofu. Just a little bit of firm silken tofu blended up into the puree adds low-cal PERFECT WHIPPED CAULIFLOWER PUREE Start to finish: 25 min. Servings: 6 Ingredients: 1 large head of cauli- flower (or 2 small heads) 3 cloves garlic, smashed 4 ounces firm lite silken tofu (1/3 of a 12-oz carton) 1 tablespoon butter 1/4 cup chicken broth 3 tablespoons half and half (or whole milk) Salt and pepper Directions: Core the cauliflower creaminess (along with a little chicken stock) and just enough much-needed thick- ening to avoid the soupy puree that can easily happen. With the tofu, you will only need a tiny bit of high-fat goodies like butter and milk to give a luscious and cut into florets and boil (or steam) with the garlic until very tender, about 15 minutes. Drain well and set aside. Place the tofu into a food processor and process until creamy, about 30 seconds. Add the cauliflower, garlic, butter, broth and half and half, and process until very creamy, about one minute. Add more broth if needed. Season with salt and pepper and serve. creaminess the entire family will love. Once you master the basic recipe, feel free to tweak by adding spices like smoked paprika, herbs or, if you are feeling decadent, top the puree with a little cheese and bacon and make a twice- baked “potato” casserole.
