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About Portland observer. (Portland, Or.) 1970-current | View Entire Issue (July 30, 2014)
^Jnrtlanò OOhserUer Page 16 July 30. 2014 Cafe a t Miracles in The Miracles Club Bldg. 4200 NE MLK Jr. Blvd, Portland OR 97212 Real Southern Cooking ” New Hours: M-F 11am-7:30pm Serving Lunch and Dinner ------------------------------------------------------------------------------------------------1 Free fries with purchase of any sandwich or burger Valid only at Cafe at M iracles; 4200 NE M LK Jr. Blvd, Portland O R 97212 Coupon good for the month o f August, 2014 only.^ Mashed, Mixed Root Vegetables Instead o f ordinary mashed potatoes, combine the flavors o f multiple different root veg etables into this simple but spectacular blend. Great fo r holidays or a tasty side-dish any night. Prep time is 15 mins; cook time is 20 mins. Ingredients: • 4 1/2 lbs root vegetables; including tw o o r m ore o f the follow ing: celery root, potatoes, rutabagas, parsnips, carrots, sunchokes, y am s/sw eet p otatoes, turnips and fingerlings. • salt (o r salt-free substitute) & freshly g ro u n d black pepper, to taste • ex tra virgin olive oil and or b u tter top taste Directions: 1. Peel the root vegetables then ch o p up into golf-ball sized pieces, place in salted boiling w ater and cook until very tender. 2. D rain in a colander. 3. P lace th e vegetables b ack in the p an and m ash w ith a p otato m asher. 4. M ash th em as sm ooth o r as chunky as you like. S eason w ith salt and pepper, then enrich the flav o r w ith extra THOMAS JEFFERSON HIGHSCHOOL ------------------------------------P R E S E N T S : virgin olive oil, butter, o r both, to taste. 5. O nce cooked, the m ashed v egetables can be kept w arm in a bow l covered w ith kitchen foil o v er sim m ering w ater. T his is handy w hen cooking fo r a d in n er party. T hey can easily be reheated in the m icrow ave if refrigerated. Smokey Split Pea and Root Vegetable Soup Prep Time: 20 mins; Cook Time: 1 hrs 5 mins. Ingredients: $ LABOR DAT WEEKENDI AUG. 29/2014-SEPT. 1/2014 GO TO WWW.PILREUNIONS.COM P roceed s g o t o PPS & Eddie Barnettl r. Foundation! PRIZES AVAILABLE! • 6 tab lesp o o n s b u tter/m arg arin e • 3 m ed iu m carrots, ch o p p ed • 2 large parsnips, ch o p p ed • 2 m ed iu m leeks, ch o p p ed (w hite and lite green only) • 1 large onion, ch o p p ed • 2 1/2 te a sp o o n s d rie d th y m e, crum bled • 2 teaspoons m arjoram , crum bled • 3 bay leaves • 11 cups ch ick en stock o r 11 cups veg etab le broth. • 3 cups dried split peas • For m eat-eaters; 1 1 /2 lbs sm oked h am hocks o r 1 1/2 lbs sm oked tu r key w ings • F o r v eg etarian s; 4 o r 5 cups w hey p o w d er 1/2 cup ch o p p ed fresh Italian p ars ley © > \ , ! I ‘V \\ SR»TIIGHT o v er low heat. 1075 EDCIE 3ARMETT JR FOUMDATIOM tPONT List REACT Directions: 1. M elt b u tter/m argarine in lg pot KJorthwest » 2. A dd carrots, parsnips, leeks, o n ion, thym e, m arjoram and bay leaves. co v er and co o k until v egetables are 4. If using w hey p o w d er instead o f tender, stirring o ccasionally, about m eat, rem ove four cu p s o f liquid after it has heated up, let cool til its 20 m inutes. 3. A dd stock, peas and h am hocks, ju s t w arm and blen d equally w ith bring to sim m er and co v er partially the w hey pow der, then m ix back into and co o k til peas are ten d er and the pot to finish cooking. soup thickens slightly stirring o c 5. A dd parsley in the last 5 m inutes, season w ith salt and pepper. casionally, about 45 m inutes.
