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About Portland observer. (Portland, Or.) 1970-current | View Entire Issue (Nov. 19, 2014)
Page 16 ^Portiani» (Dbaemer N o vem b er 19, 2014 NEARLY ALL SOLO OUTI ONLY 1 !M SEATS R E M A IN IN G ! /«? ' •, T o yo ta ¿¡¿«ui SPINNE " W O R K IN G T H E IR WAY BACK TO Vegetarian Portebello Chili YOU" Per Serving (based on 6 servings): Calories: 311; Fat: 7g (Saturated Fat: 0.5g); Protein: 13g; Carbohy drates: 51g; Sugar: 15g; Fiber 12g; Cholesterol: Omg; Sodium: l,040mg SHO W I Pick your seating level now! RETUfm TO PORTLAND Saturday Decem bers, 2014 '"«TÍ OREGON CONVENTION CENTER 6:30 PM ThM w en t wtN be filmed Nw and Mao your opportunity for audience financial support to Unas For Life. M I K E Program. Highland's Haven. Protect Clean Stats. Black tie optional, but DRESS TO S' $150 Standard, $200 VIP, $300 Motown Row Ticket price includes full dinner. For tickets cell 503-231-8259 am Credit and Debit cards accepted Tickets also available at AFTOMTtCKETS.COM I Additional Savings Offer / Buy One Get One Complimentary Seat I Toit a ten drive at any Portland area Toyota dealer and receive a certificate raUd lor a second complimentary seat o f equal patdvolue Or present a 'eceiplof SO 00 or more from any fred Meyer or Ruth s Chris, Stanfords, lakes. Heathman. Mortons. Cl C ouc I m l or Chan House Restaurants. OOn mat NariS or tru n o iireK lm m am n tr^ OeOeemeyteainei Ingredients: Interactive Illusion, Mind-Reading and Comedy, NBC's America'« Cot Talent finalist! Aa w en at Laugh Factory and Comics Unleashed PLUS TNE BMWH SISTERS OF PORTLAND AMmw M m t m A m m m Oonaa SMM and Guest smcee Steve Dur». KATUZABC News Anchor! <£> TOYOTA I You could win a TOYOTA PRIUS 2 for one year! o r Two P o rtla n d T ra ilb la z e rs C o u rts id e T ic k e ts (R o w 2 ) w Z p a rk in g t o a n u p c o m in g g a m e in D e c e m b e r! Winner will be drawn evening o f event from purchased door prite donation tickets available during the show! Door Prize Donation tickets' ‘ 30 each • 4 for ‘ 100 • 8 for ‘ 200 iMoMenat mcNeAng tart no _ t tonrteC to « « age. M rtN n<a|iW M»TMI. JBto ■rttotaetar «bm n^sto taM aawn atatne«touM toes enrt to* >RMtl<M(W8lM *•»» a M» U MM to n Al — J tu, to. ».» ***** » "wM rteerty ta«»<| on •»** »,,««• urt CM««« n»M »Mm» wnwd <«I Wtacfrwptoertert*»wvtooA MW * Batta* « M e t anrt aB en fren te «e«tta *1 « '<*<•» *«• >«MIa, laoMknaMw mm O eg rm ty, W m 6«*|B cm Otom» » _ _ _ _ _ _ _ _________r _____ _ _ *** P o rtla n d tHherrorr * snow h u m mm ins HARI OMI ÜT-Á¿ < \n th n ^ r AMCC PiodutfdB» FredAteyer ftanrew W nWorti • 2 tablespoons can o la oil • 1 1 /2 cups chopped red onions • 1 cup chopped orange bell peppers • 2 tablespoons m inced garlic • 2 serrano peppers; stem m ed, seeded and m inced • 1 m edium zucchini, stem m ed and diced • 2 cups fresh co m kernels (about 3 ears) • 1 1 / 2 pounds p o rtobello m ush ro o m s (ab o u t 5 large), stem m ed, w iped clean and cubed • 2 tablespoons chili pow der* • 1 tablespooon g round cum in* • 1 1 /4 teaspoons salt* • 1/4 teaspoon cayenne* • 1/4 teaspoon basil* • 3 cups cooked black beans, o r can n ed beans, rinsed and drained • 3 cans diced tom atoes (o r eq u v ilen t d iced fresh tom atoes) • 1 cup vegetable stock • 1/4 cup ch o p p ed fresh cilan tro leaves I Directions: 1. M ake a m isture o f the spices in f, C H R 1 S T M /, s CARO L •„ ’ O i l Itlt.Y M M Y A W A U ItS PRODUCTION OF A PLAY ENSEMBLE DIRECTOR 5 0 3 .4 8 8 .5 8 2 2 P O R T L A N D P L A Y H O U S E .O R G the listed quanity in a shaker, set aside, put an equal am ount o f these spices in a dish to add to chili while cooking. The shaker will be used to spice up individual servings m ore according to each preference. 2 . In a large stew pot, heat the oil o v er m edium -high heat. A dd the onions, bell peppers, garlic, and serrano peppers, and cook, stirring, until soft (about 3 m inutes). 3 . A dd the zucchini, co m , and m ushroom s, and cook, stirring, until soft and the vegetables give o ff th eir liquid and start to brow n aro u n d the edges, about 6 m inutes. 4 . A dd the chili pow der, cum in, salt and cayenne, and cook, stirring, until fragrant, about 30 se c o n d s. 5 . A dd the tom atoes and stir well. A dd the beans, tom ato sauce, and vegetable stock, stir w ell, and bring to a boil. R educe the heat to m edium -low and sim m er, stirring occasionally, fo r about 20 m inutes. 6. R em ove from the heat and stir in the cilantro. A djust the seasoning, to taste. 7. T o serve, place 1/4 cup o f bro w n rice in the bottom o f each bow l. L adle the chili into the bow ls o v er the rice. T op each serving w ith a dollop o f sour cream and spoonful o f avocado. Sprinkle w ith spice m isture and green o nions and serve.
