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About Portland observer. (Portland, Or.) 1970-current | View Entire Issue (July 8, 2015)
Page 8 July 8, 2015 Birthday Celebrations Happy 4th Birthday Hirani Baldwin Happy 2nd Birthday Jamar Tarver Love Always your family F ood Jalapeno Poppers Ingredients: • 8 large jalapeno peppers • 1/4 cup yogurt cheese • 1 piece of bacon, cooked crisp and broken into small pieces • 1 garlic clove, minced • pinch of salt • 1 pastured egg, separated Directions: 1. Roast the jalapenos at 400 de- grees F (I use a toaster oven) for about 15-20 minutes or until the skin is blistered and brown, turn- ing about half way through. Alter- natively, you can roast the jalape- nos on a comal or cast iron skillet until done. Place the roasted jala- penos in a dish towel and allow to rest for about 10 minutes (this will help with the skin removal). 2. Wearing rubber gloves, remove the skin. Make a small vertical slit in the jalapenos, careful not to re- move the stem, and clean out the seeds. 3. To make the filling, mix the yo- gurt cheese, salt and garlic togeth- er until combined. Add the bacon pieces. Free Fish This Friday Only! Come and Get a Free Complementary Piece of Fish NOW On Us. Fellowship Baptist Church Pastor Johnny Pack 28th Appreciation Fellowship Baptist Church, 4009 N. Missouri Ave, Portland July 18th 2015 • 12:00pm – 3:00pm First Lady: Angela Pack Banquet Guest Speaker: Pastor Kimberly Black of Greater Saint Stephen This recipe can easily be doubled or tripled for a crowd. NOTE: Instead of an egg you may use 3 tablespoons water sitting for 5 minutes with 1 tablespoon ground chia seeds (use a coffee or spice grinder). Forbidden Fry Batter This exotic batter makes a flavorful, exceptionally nutritious, crispy coating; enough for approximately 2.5 pounds of fish (or chicken filets). Recipe makes 2 1/2 cups. Ingredients: • 1 cup black rice flour • 2 tablespoons cornstarch • 1 tablespoon chia seed meal • 1/4 cup baking powder • 1 teaspoon salt • 1/2 cup soy milk • 1/4 cup finely chopped Italian parsley • 1/2 cup kombucha vinegar (or mix of half water half apple cider vinegar) • olive oil or walnut oil for frying Directions: 1. Grind chia seeds into a fine meal powder using a coffee grinder or spice grinder. 2. Then Sift and mix all dry ingredients together. 3. Add soy milk, vinegar and parsley; mix well. 4. Let sit for 5 minutes before use. 5. Use to coat fish or chicken filets. Cover each filet completely. 6. Shallow fry with lid on pan in olive oil or walnut oil for 5 minutes per side on medium-high heat. Note: the batter will cook on to a dark blue-black, looking charred, but that is just its natural color, check at 5 minutes to make sure its crispy but not overcooked when you flip it to cook the other side. July 19th 2015 • 3:00pm – Until Guest Speaker: Pastor J Walker Hill II of New Hope Baptist Church Advertise with diversity in The Portland Observer Please Come and Celebrate With Us Everyone is Welcome Call 503-288-0033 or email ads@portlandobserver.com
