Ginger and Lemon Steamed Vegetables This is from Everyday with RR. I'm always looking fo r new ways with veggies and this looks yummy. Four servings, Total time to make is 25 mins. Ingredients: • 4 inches ginger, sliced • 1 cup snap peas • 1 small zucchini, sliced • 1 carrot, thinly sliced • 1/2 red bell pepper, sliced • 4 white mushrooms, thinly sliced • 1 lemon, juice and zest of • 1/2 teaspoon coarse salt • 1 teaspoon sesame seeds • 2 teaspoons flat leaf parsley, chopped • 1/8 teaspoon crushed red pepper flakes • 1 tablespoon olive oil Christmas Eve Beef Stew Directions: 1. Lay the ginger evenly over the bottom of a steamer basket. Top with layers of the snap peas, zucchini, carrot, bell pepper and mush rooms. Sprinkle with the lemon zest. 2. Place the salt, sesame seeds, parsley and red pepper flakes in a resealable plastic bag and lightly smash the seasonings with the back of a knife until coarse; set aside. 3. Fill the steamer base with about 2 inches of cold water and add the lemon juice. Bring to a simmer, place the steamer basket on top and cover. Steam the vegetables until fork- tender; about 4 minutes. 4. Transfer the steamed vegetables to a serving platter, sprinkle with the seasoned salt and drizzle with olive oil. Peanut Butter Bites 20 mins prep and cook time Ingredients: • • • • • 3/4 cup brown sugar 3 3/4 cups confectioners' sugar 13 tablespoons unsalted butter 2 cups chunky peanut butter 1 1/2 cups good quality chocolate chips Directions: 1. In double boiler, melt chocolate chips. 2. Mix thoroughly first 4 ingredients. Use dough attachment on mixer or by hand. 3. Spread mixture into 9x12 pan. Place wax paper over top and roll flat with glass or rolling pin. 4. Spread melted chocolate over top. Cool and cut into approximately 2" or smaller pieces. H Cream Cheese Penguins Create scarves and hats by using fresh red pepper strips, or canned pimentos cut into different shapes. Use frilly toothpicks if you can. Makes 18 penguins. Ingredients: • • • • 18 jum bo black olives, pitted 1 (8 ounce) package cream cheese, softened 18 small black olives 1 carrot Directions: 1. Cut a slit from top to bottom, lengthwise, into/he side of each jumbo olive. Carefully insert about 1 teaspoon of cream cheese into each olive. Slice the carrot into eighteen 1/4 inch thick rounds; cut a small notch out of each carrot slice to form feet. Save the cut out piece and press into center o f small olive to form the beak. If necessary cut a small slit into each olive before inserting the beak. 2. Set a big olive, large hole side down, onto a carrot slice. Then, set a small olive onto the large olive, adjusting so that the beak, cream cheese chest and notch in the carrot slice line up. Secure with a toothpick. tiv er>ity //?TK P o r t Inn J O b s e r v e r call 503-288-0033; email ads«? p >n ian<j< ,bse er\ er.com Serve with a green salad and a loaf o f warm bread. It can also be made in a slow cooker. Makes 8 servings. I Ingredients: • 2 1/2 pounds beef stew meat, diced into 1 inch pieces • 1 (28 ounce) can stewed tomatoes, with juice • 1 cup chopped celery • 4 carrots, sliced • 3 potatoes, cubed • 3 onions, chopped • 3 1/2 tablespoons tapioca • 2 cubes beef bouillon • 1/8 teaspoon dried thyme • 1/8 teaspoon dried rosemary • 1/8 teaspoon dried marjoram • 1/4 cup red wine • 1(10 ounce) package frozen green peas, I thawed | Directions: 1. Preheat the oven to 250 degrees F ( 120 degrees C). 2. Place beef, tomatoes, celery, carrots, potatoes, onions, and tapioca into a Dutch oven. Season with beef bouillon, thyme, rosemary, and marjoram; stir in red wine. Place the lid on the Dutch oven. 3. Bake for 5 to 6 hours in the preheated oven. Add peas during last half hour of I cooking. r ———————————n S u b s c rib e ] 503-288-0033 | Aan:Subscri}Xions,TheP0itiandObserver,POBox | 3137, Portland OR97208. J $45.00 for 3 months «$80.00 for 6 mo. $125.00 for 1 year (please include check with form ) | ■ N ame : ______________ I T elephone :_________ __ A ddress :______________ or email: subscriptions® portiandobserver.com