October 18. 2006
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The Portland O bserver respectfully requests all com m ents, and/or
family recipes that you would like to share with us are addressed in
em ail to: w w w .foodststportlandobserver.com .
Salsa, avoca
dos, cilantro
and fresh hot
tortilla chips!
Delicious as
an appetizer
or a light
lunch.
Tortilla Soup Recipe (Serves 4)
1. If you are starting with som ew hat
old. dried out tortillas, great. If no, and you
are starting with relatively fresh tortillas,
put them on a baking sheet and put them
in the oven at 2(M)oF for 10-15 m inutes to
dry them out a bit. It is best to start with
torti lias that d on-(have a lot o f m oisture in
them. Cut tortillas in half: cut halves into
•¿-inch strips. In 3-quart saucepan, heat
oil over medium-high heat. Fry strips in oil,
1/3 at a tim e, until light brown and crisp.
Remove from pan; drain on paper towels.
Reserve.
2. Heat oil remaining in saucepan over
m edium-high heat. Cook onion in oil 2
minutes, stirring frequently. Add garlic
and chili: cook 2 to 3 m inutes, stirring
frequently, until vegetables are crisp-ten
der. Stir in broth, tom atoes and salt. Heat
to boi ling. Reduce heat; cover and sim m er
15 minutes. Add chicken: heat until hot.
3. Serve, peel and pit the avocado. Cut
into I-inch slices. Divide half o f tortilla
strips am ong 4 individual serving bowls;
ladle in soup. T op with avocado and
cheese: garnish with rem aining tortilla
strips and cilantro. Serve w ith lime wedges.
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Ingredients
• 1 m edium Anaheim, poblano or jalapeno chili, seeded, veins
rem oved, chopped (Depending on the hotness and flavor
desired. O r you can mix chi lies-1 A naheirnand I/2 a jalapeno.)
m an thong.
• (6-inch)com tortillas, preferably a little
old and dried out
• 1/4 cup grape seed oil, peanut oil, or
canola oil
• 1 small onion, chopped (1/2 cup)
Ingredients for life.
• 2 cloves garlic, finely chopped
• 4 cups chicken broth or hom em ade
chicken stock
SAFEWAY 0
MMM
• I can (14.5 oz) diced tom atoes, do not
drained (recom m ended M uir Glen fire-
roasted)
I
cidi
• I/2 teaspoon coarse salt (kosher or sea
salt)
lb
mice
Rancher s Reserve
Angus Best Round
Tip Roast
• I 1/2 cups shredded cooked chicken
Boneless. Cap off
SAVE up to $2.50 lb
• I ripe m edium avocado
• 1/2 cup shredded M onterey Jack cheese
(2 oz) (or other mild, m elting cheese)
• Chopped fresh cilantro
• 1 lime, cut into wedges
C U JI M C E
Butcher's Cut
Chicken Thighs
or Drumsticks
Wasabi will be the new fam ily favorite fo r a delicious dinner
Wasabi-Glazed Whitefish (Makes 4)
Ingredients
1. C om b in e soy sauce, 1/2 teasp o o n o f the
• I teaspoon toasted sesam e oil
seasm e oil, 1/4 teaspoon o f the sugar, and the
w asabi pow der. R inse fish; pat dry w ith p aper
tow els. B rush both sides o f fish w ith soy
m ixture.
• 1/2 teaspoon sugar
• 1/4 teaspoon w asabi p o w d er
o r I tablespoon prepared h orse
radish
• 4 4-o u n ce fresh skinless w hite-
fish, sea bass, o r orange roughy
fillets, I-in c h thick
• I m edium zucchini, coarsely
shredded (about 1-1/3 cups)
• 1 cu p sliced radishes
• I cup fresh pea pods
• 2 ta b le sp o o n s sn ip p e d fresh
ch iv es
• 3 tablespoons rice vinegar
Prep: 15 min.
G rill: 8 min.
nt in
Extended
Directions
• 2 tablespoons light soy sauce
save up io
CLUa PfllCE
L e ig h t o n
W a s h in g to n
C reative D irector : P a u l N e u fe ld t
O ff ic e M anager : K a th y L in d e r
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if
a c c o m p a n ie d b y a s e ll ad d ressed e n v e lo p e . A ll c re a te d d es ig n d is p la y ads b e c o m e th e sole p ro p erty o f th e n ew sp ap e r
and ca n n o t he used in o th e r p u b lic a tio n s o r p ers o n al usage w ith o u t th e w n tte n co n s en t o f th e g e n e ra l m a n a g er, u n less the c lie n t has
purchased th e c o m p o s itio n o f such ad «
W HO LE OR
P u b lic a tio n
IN
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l ‘W 6 T H E P O R T L A N D O B S E R V E R
P E R M IS S IO N
A l l . R I G H T S R E S E R V E D R E P R O D U C T I O N IN
IS P R O H I B I T E D . T h e P o rtla n d O b s e r v e r - O r e g o n 's O ld e s t M u ltic u ltu ra l
is a m e m b e r o f th e N a tio n a l N e w s p a p e r A s s o c ia tio n
b o u n d e d in 18 85 . an d T h e N a tio n a l A d v e rtis in g R e p re s e n ta tiv e
A m a lg a m a te d P u b lish ers, In c , N e w Y o r k . N Y . an d T h e W e s t C o as t B la c k P u b lis h e rs A s s o c ia tio n
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CIUP PfllCE
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P u b lic R e latio ns : M a r k
single transaction See store for details
GASOLINE
Dairy Glen Milk
Established 1970
E ditor -I n -C h ie f , P ublisher : C harles H. W ashington
a, your Safeway store with
• your Safeway Club Card in a
SAFEWAY
Gallon Whole. 2%.
1%, or Fat Free
USPS 959-680 ____________
re tu rn e d
per gallon
of gasoline
Thru
November
26th 2 ° ° 6-
2. L ightly grease the rack o f a gas grill.
Preheat grill. R educe heat to m edium . Place
fish on the grill rack directly o v er heat, tucking
u nder any thin edges. C o v e r and grill for 8 to
12 m inutes o r until fish ju s, flakes easily w hen
tested w ith a fork, gently tu rning o n ce h alf
w ay through grilling.
3. M eanw h ile, for slaw , in a m edium bow l
com b in e the zucchini, radishes, pea pods, and
chives. S tir to g e th er vinegar, the rem aining
sesam e oil, and the rem aining sugar. D rizzle
o v er the zucchini m ixture; toss to coat. Serve
the fish w ith slaw . M akes 4 servings.
T o cook fish on a charco al grill, grill fish
directly o v er m edium co als for 8 to 12 m inutes
or until fish ju st flak es easily w hen tested w ith
a fork, gently turning once halfw ay through
grilling. S erve as above.
œi,c ^înrtlanb (JDbscrucr
E v e ry t im e y o u s p e n d S50
Earn
V
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COUPON
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squash,diced red peppers, sweet
honey and apples, and sim
mered in a rich
vegetable stock.
It's Like D in in g O u t A t H om e.
2 5-02.
C o n ta in e r
Muhi «Huhu Spa«
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Club fitte: 14.50 ea
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