Image provided by: University of Oregon Libraries; Eugene, OR
About Portland observer. (Portland, Or.) 1970-current | View Entire Issue (Nov. 3, 2004)
PaSeA6______________________ _____________________ îl!P Jîortlanh © b scrü er_______________________ November 3, 2004 F ood Family Food Favorites Get a Facelift C hef Andrew Sehloss believes a happy medium exists between the traditional and the not-so-custom- ary holiday meal and oilers three quick and convenient recipe twists for your festive classics. First, start with a can o f shrimp, a little garlic and some dried dill We have a plan for college. weed and transform your regular mashed potatoes into a delectable seafood side dish. tion. Finally, finish the meal with a treat from the sugarplum fairy. Use a can o f whole plums - w hich are an excellent source o f vitamin A, cal cium, m agnesium, iron, potassium and fib er-acan o f peaches, some cinna mon and some sugar, and blend the sweet flavors together to create a peach- plum crisp. D on’t forget that the holidays are about spend ing time with family. While 6 0 0 Recipes lor the you want your meals to New ( onvemcnce Cuisine look and taste fantastic, ndrew you needn’t spend a lot of time in the kitchen. Stock your pantry with canned foods, which are already cooked and will dramati Next, substitute your traditional cally reduce your preparation time. green-bean casserole with a quick In addition, a University o f M assa Easy Cheesy Herbed Creamed Spin chusetts study found that recipes ach dish. Combine a few cans of using canned ingredients are simi spinach with a little garlic-and-herb lar in nutritional value and taste cheese and you’ve created a simple value to those made with fresh or side, packed with flavor and nutri frozen ingredients. A lmost (ROM S cratch A ö Saving for college may not be easy but it helps if you have a plan That s why families all over Oregon are investing with the Oregon College Savings Plan. •nutters •n/oy State tax deduction up to $2000 per year' Tax-free growth and withdrawals’ Use your savings at schools nationwide 1-866-772-8464 OREGON t X H L f X i l S A V IN G S P I A N ' «•i .(»■ ««»»»• OppenheimerFunds NKTW OBK 11* o n giw i G .lk g t' 'saving Plan is ih iin m n lm d by On-jmii b u tt Ih n w n w Randall L h n n k The plan u inanaurd by ( ip p n ih tm v rt unfix, In c . a rm storw l Inwstm m L x d m * and -iNrHwnrd by OppetdwiirereFuixh D ttr ifo k v . In c . .1 n g w tw x ! b f tfe r ilrnk-r Koine slate« iJ k r lau,nl»le tax rtw tm rttl ft. t l n r iw de nts iwilv if ti* * m wst in I I * stale’s iiw n plan II n x i are not a iw k fc n t <»f Oiwpm *ou m ay *a n l to lintMigat» wbethtr s.air state 'r fc n it> iwxiet t j a S2M plan with altem ailvt tax advantaqe* H w lax b ill exempting e a n u n » tm q u a liim l » K h d w ra h from Federal income laxe- expires liw w n b rt 11. 201« requiring (.«•ngre* to take further action to extend rhme |>r»MtMM h r « * * ! that date Not ID IC Insured nor piarantoed and ¡na* k w * aJur Ple.tsi read Ih t Man Drscnptam and Participalioi' \g re m im t prior to iuvratuig OrvgiM' stale tax dednctkai In r Q m tnlM iliian uf up to J-JUMI | » f tax filin g Tax-free wdhrirawal» fo r q> u tliftid ex,mxe» S eattle <fic P o r tla n d sen loss & K ; v; Shrimp Mashed Potatoes Call toll free today for your free enrollment kit. www.oregoncollegesavings.com Vegetarian Guide to Courtesy o f Andrew Sehloss, “Almost From Scratch ” • • • • • 1 tablespoon extra-virgin olive oil 1 (8-ounce) can shrimp, chopped 1/2 large fish-flavored bouillon cube, crushed 1/2 teaspoon garlic, minced 1/2 teaspoon dried dill weed, or 2 teaspoons fresh dill, chopped • 1(16-ounce) package mashed potatoes, refrigerated • Black pepper to taste Heat the oil in a medium saucepan. Add the shrimp, bouillon and garlic and cook until the shrimp are opaque, about 30 seconds. Stir in the dill and potatoes and heat through, stirring often. Add the pepper. Veg Out in Town Between the low carb craze and America’s battle with obesity, it seems like everyone is trying to eat healthier. “Veg Out, a Vegetarian Guide to Seattle and Portland,” makes dining out easier than ever for vegetarians and those seeking a healthy lifestyle. The paperback also has resources for farmers markets, green groceries and contains a foldout map. “Veg Out" is authored by Seattle chef George Stevenson and sells for $12.95. k
