October 24, 2012
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Comfort Noodles
Ingredients:
•2 small zucchini, julienned (about 2 cups)
[Julienne peeler is essential.]
•generous 1/4 teaspoon salt
• 1 tablespoon almond flour or almond meal
• 1/2 teaspoon coconut oil
• 1 tablespoon extra-virgin olive oil
• 1 clove garlic, crushed
• 3 eggs, scrambled
• a handful of fresh parsley, minced for garnish
(optional)
• salt & pepper, to taste
Directions:
1. Place the julienned zucchini in a colander or
wire strainer and toss with the salt until coated.
Allow to sit for 20 minutes to drain excess
water, then rinse and pat dry with paper towels.
(You may be tempted to skip this step; I
strongly advise against it. This step insures
tender, rather than watery, noodles.)
2. While the zucchini is sweating in the colan
der, heat a large skillet over medium-high heat.
Mix the almond flour with the coconut oil,
sprinkle it with a smidgen of salt, then sauté in
the pan, stirring often with a vJooden spoon,
until it’s toasty brown, about 1 minute. Re
move from pan and save for garnish.
3. Return the pan to the heat and add the
zucchini noodles. Sauté until just tender, about
1 -2 minutes. Push the noodles to the side of the
pan, and reduce heat to medium-low. Wait a
minute; it’s essential that the pan cools down
before adding the eggs. Add the olive oil and
garlic. When the garlic is fragrant, about 20
seconds, pour in the eggs and allow them to
cook until just beginning to set a tiny bit. Mix
the zucchini noodles into the egg and con
tinue to stir gently and continuously until the
egg is set and clinging to the noodles. Taste,
then add salt and pepper to your liking.
4. Serve noodles in a deep bowl and sprinkle
with the almond flour crumbs and minced
parsley. Slurping and ridiculously big bites
heartily encouraged.
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▼
SEASONS
Butternut
and Apple
Harvest Soup
Pair this with crusty bread and a
salad, and dinner is served
Ingredients:
•2 tablespoons butter
•2 large leeks (white and pale green
parts only), chopped
• 1 large onion, chopped
• 1 large potato, peeled and cubed
•2 cups cubed butternut squash
• 1 cup diced carrots
• 1 Granny Smith apple, peeled,
cored, and sliced 1/4-inch thick
• 1 quart chicken stock
• 1/4 cup dry white wine (optional)
•1/2 cup light cream
•1/4 teaspoon ground nutmeg
• salt and pepper to taste
•2 tablespoons chopped chives
Directions:
1. Melt butter in a large pot over
medium heat. Stir in leeks and on
ions, and cook until the onion soft
ens and turns translucent, about 5
minutes. Add potato, squash, car
rots, apple, and chicken stock. Bring
to a boil, then reduce heat to me
dium-low, cove^, and simmer until
the vegetables are soft, about 20
minutes.
continued
on page 20
f tsr ,
Close ■F
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Jjj
Enjoy the Northwest’s Home Grown /
*
harvest this fall. Discover our bounty
of Northwest seafood, locally-raised 4
meats, cheese from Oregon creameries,
and pumpkins, squash, pears a n d *
apples from all around Oregon add
Washington. Feed your family fresh,
local food from close to home.
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«
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