Image provided by: University of Oregon Libraries; Eugene, OR
About Portland observer. (Portland, Or.) 1970-current | View Entire Issue (May 15, 2019)
Page 12 May 15, 2019 F OOD Pasta Primavera Directions: Ingredients: • 1 bunch fresh basil • 3 cups chicken broth, divided • 1/2 cup olive oil2 cloves garlic • 1 pound fettuccine pasta • 2 tablespoons olive oil • 1 large leek, chopped • 1 bunch green onions, chopped • 2 jalapeno peppers, seeded and diced • 2 pinches salt • 2 zucchinis, diced • 1 cup chopped sugar snap peas • 1/2 cup shelled English peas • 1 bunch asparagus, stalks diced, tips left whole • 1/2 cup grated Parmesan cheese, or as needed 1. Fill a large pot with lightly salted water and bring to a rolling boil. Hold basil bunch by the stems and dip basil leaves in boiling wa- ter until bright green, about 2 sec- onds. Immediately immerse basil in ice water for several minutes un- Once the basil is cold, drain well. til cold to stop the cooking process. Remove basil leaves from stems and discard stems. 2. Blend basil leaves, 1 cup chicken broth, 1/2 cup olive oil, and garlic together in a blender until smooth. 3. Stir fettuccine into the same pot of boiling water, bring back to a boil, and cook pasta over medi- um heat until cooked through but still firm to the bite, about 8 min- utes. Drain. 4. Heat remaining 2 table- spoons olive oil in a large sauce- pan over medium heat. Cook and stir leek and green onion in hot oil WE’RE BACK! Good in the Hood 27th Annual Multicultural Festival , presented by University of Oregon, June 21-23. Location King School Park, NE 6th Ave & NE Humboldt St, Portland, OR 97211. Come join us for a fun filled weekend of Live - Jazz, Blues, R&B, Latin, Pop, Conscious Hip/Hop; and NEO-Soul...complemented with a DJ intermission. Multicultural food, market place, informational village, kid’s space and parade. In addition, Legacy’s “Trauma Nurses Talk Tough” $6 discounted bicycle helmet sale and Health Pavilion offering free health screenings on Saturday from 12-4pm. New to the GITH festival, Movie in the Park Friday night June 21 featuring the movie “Black Panther” Festival hours: Good in the Hood “Kick-off Party” Music by DJ Pryce and Hosted by MC Seezinin Friday June 21 King School Park 6-10pm, Saturday June 22, Good in the Hood Parade (NE MLK) at 11am. Saturday and Sunday June 22-23 Festival continuation 11:00am to 10:00pm. If you're interested in becoming a Food Vendor, selling your merchandise at the Market Place, having an information booth in our Information Village, participating in the Parade, becoming a Kids Space sponsor or volunteering at this year’s festival. Contact GITH Hotline at 971-302-6380 or email: www.goodnthehood.org until softened, about 5 minutes. Add jalapeno and salt; cook and stir until jalapeno is soft, about 5 minutes. 5. Increase heat to medium-high. Stir 2 cups chicken broth, zucchini, sugar snap peas, and English peas into jalapeno mixture; bring to a simmer and cook for 5 minutes. Add asparagus and continue cook- ing until asparagus is soft, about 3 minutes more. 6. Pour 1/4 cup basil-garlic mixture into zucchini mixture and cook and stir until heated through, about 1 minute. Remove from heat. 7. Place pasta in a large bowl; pour zucchini mixture over pasta and pour remaining basil-garlic mixture over the zucchini mix- ture. Spread Parmesan cheese over the top. Toss mixture briefly to combine and tightly wrap bowl with aluminum foil. Let stand un- til pasta and vegetables soak up most of the juices and oil, about 5 minutes. Toss again. Roasted Chickpeas INGREDIENTS: • 1 – 2 cans chickpeas (low-sodium or no-salt-added) • oil for misting • spices (such as paprika and cayenne pepper) INSTRUCTIONS: 1. Drain and rinse the chick- peas. 2. Line a baking sheet with paper towels. Pour the chick- peas on top and use more paper towels to dry them off as well as possible. 3. Remove the paper towels. 4. Mist the chickpeas with oil, sprinkle with spices and shake pan gently until all the chickpeas are well coated. 5. Place pan in a cold oven. 6. Set oven to 425 degrees F and let roast for 40 minutes, stirring every 10 minutes. 7. Turn the oven off and leave pan in the oven for at least an hour. 8. Remove and let cool completely before transferring to a storage container.