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 !
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SPINNE
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TO
Vegetarian Portebello Chili
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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
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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
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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
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• 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.