Çortlanh (Obstruer
Page 16
January 8, 2014
Roasted Vegetable Medley
This colorful dish has the perfect blend o f sweet
and savory. Recipe makes 6 servings. One o f the
easiest, most versatile side dishes is roasted
vegetables. You ’d be amazed at what 20-40 minutes
in the oven can do to your veggies. The process of
roasting coaxes out the sweetness o f the vegetables,
which caramelize when cooked. We're talking
crispy on the outside, soft on the inside, warm,
comforting, and nourishing real foods.
Ingredients:
• 2 tablespoons olive oil, divided
• 1 large yam, peeled and cut into 1 inch pieces
• 1 large parsnip, peeled and cut into 1 inch pieces
• 1 cup baby carrots
• 1 zucchini, cut into 1 inch slices
• 1 bunch fresh asparagus, trimmed and cut into 1
inch pieces
• 1/2 cup roasted red peppers, cut into 1-inch pieces
• 2 cloves garlic, minced
• 1/4 cup chopped fresh basil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
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Directions:
1. Preheat oven to 425 degrees F (220 degrees C).
Grease 2 baking sheets with 1 tablespoon olive oil.
2. Place the yams, parsnips, and carrots onto the
baking sheets. Bake in the preheated oven for 30
minutes, then add the zucchini and asparagus, and
drizzle with the remaining 1 tablespoon of olive oil.
Continue baking until all of the vegetables are
tender, about 30 minutes more. Once tender, remove
from the oven, and allow to cool for 30 minutes on
the baking sheet.
3. Toss the roasted peppers together with the
garlic, basil, salt, and pepper in a large bowl until
combined. Add the roasted vegetables, and toss to
mix. Serve at room temperature or cold.
Balsamic Bruschettà
R ecipe by K athy B ias
Simple appetizer - the balsamic vinegar gives it a
little kick. Best i f the mixture has 1 or 2 hours to
blend flavors before serving. Original recipe
makes 8 servings. Bruschettà is an antipasto from
Italy consisting o f grilled bread rubbed with garlic
and topped with olive oil, salt and pepper, then
topped with various Italian derived herbs, veg
etables, meats and cheeses. Bruschettà is usually
served as a snack or appetizer.
Ingredients:
• 8 roma (plum) tomatoes, diced
• 1/3 cup chopped fresh basil
• 1/4 cup shredded Parmesan cheese
• 2 cloves garlic, minced
• 1 tablespoon balsamic vinegar
• 1 teaspoon olive oil
•1 /4 teaspoon kosher salt
•1 /4 teaspoon freshly ground black pepper
• 1 loaf French bread, toasted and sliced
Directions:
In a bowl, toss together the tomatoes, basil,
Parmesan cheese, and garlic. Mix in the balsamic
vinegar, olive oil, kosher salt, and pepper. Serve on
toasted bread slices.
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Spaghetti with Bacon
This is a great, simple pasta dish, also good with
sauteed shrimp; makes 8 serving. Spaghetti is
made of semolina or flour and water. Italian dried
spaghetti is made from durum wheat semolina, but
outside o f Italy and Sicily it may be made with
other kinds o f flour. Spaghetti is made offlour and
water; its name is the plural form o f the Italian
word spaghetto, diminutive o f spago, meaning
"thin string" or "twine".
Ingredients:
•1 (1 6 ounce) package spaghetti
• 1/4 cup olive oil
• 8 slices bacon, cut into 1/4 inch pieces
• 4 cloves garlic, minced
Directions:
1. Fill a large pot with lightly salted water and bring
to a rolling boil over high heat. Once the water is
boiling, stir in the spaghetti, and return to a boil.
Cook the pasta uncovered, stirring occasionally,
until the pasta has cooked through, but is still firm
to the bite, about 12 minutes. Drain well in a
colander set in the sink.
2. Meanwhile, heat the olive oil in a large skillet
over medium heat. Stir in the bacon, and cook until
the bacon has begun to shrink, about 3 minutes.
Add the garlic, and continue cooking and stirring
until the garlic has softened, and the bacon is crisp,
about 5 minutes. Toss the drained pasta with the
bacon, oil, and parsley to serve.