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About The skanner. (Portland, Or.) 1975-2014 | View Entire Issue (July 13, 2011)
Food Big Flavor Hassle-Free on a Budget Couscous Cakes with Fresh Mango-Ginger Chutney Serves 4 chutney: 2 tablespoons Extra Light Olive Oil 1/4 cup finely chopped red onion 1 cup diced fresh or frozen, thawed mango 2 tablespoons sugar 2 tablespoons Red Wine Vinegar 1/4 teaspoon crushed red pepper 1 tablespoon grated ginger couscous cakes: 1 1/3 cups water 2/3 cup original couscous 2 tablespoons grated lemon zest 1/2 cup chopped cilantro leaves 2 large egg whites 2 tablespoons all purpose flour 1/4 cup Mediterranean Olive Oil 1/2 teaspoon salt chutney: Heat 2 tablespoons oil in medium saucepan over medium heat. Cook onions 2 minutes. Stir in remain- ing chutney ingredients, except ginger, and bring to a boil over medium-high heat. Reduce heat and simmer, uncov- ered, 5 minutes or until thickened, stirring frequently. Remove from heat, cool and stir in ginger. couscous cakes: Meanwhile, bring water to a boil in a small saucepan over high heat. Remove from heat, stir in couscous and salt, cover and let stand 5 minutes. Fluff with a fork and let stand 5 minutes to cool. Combine couscous, cilantro, egg whites, flour, and lemon zest in a medium bowl. Heat 2 tablespoons oil over medium heat. Working with half of the couscous mixture, spoon about 2 tablespoons into skillet to make a mound, repeat, making 8 mounds total. Flatten slightly using the back of a spoon and cook for 3 minutes each side or until golden. Drain on paper towels. Repeat with remaining oil and couscous mixture. Serve the couscous cakes with mango chutney. Quick & Healthy Casserole Serves 6 1 1/4 pounds Yukon Gold potatoes, very thinly sliced 1 cup quartered and thinly sliced onion 1 cup shredded reduced-fat sharp cheddar cheese 1/2 teaspoon Italian herb seasoning 1/2 cup stock or reduced-sodium broth 1 1/2 teaspoons Dijon mustard 1/2 teaspoon garlic salt Spray an 8-inch microwave-safe baking dish with non- stick cooking spray. Place 1/3 of the potatoes and 1/2 of the onions on bottom of dish and sprinkle with 1/3 of the cheese and 1/2 of the herbs. Repeat layers, then top with the last 1/3 of the potatoes, layering potatoes so that there is a solid layer of potatoes with no gaps; sprinkle with remaining cheese. Stir together stock, Dijon and garlic salt and pour over potatoes. Cover with plastic wrap and microwave on HIGH for 20 minutes. Use oven mitts to remove dish from microwave; carefully remove cover from dish (due to steam build-up) and serve. Optional: Preheat oven to 400°F and place casserole in oven for 5 to 10 minutes or until casserole is golden brown before serving. Caldwell’s, Hennessey, Goetsch & McGee Funeral Home Von D. Bailey Funeral Director 20 NE 14th Avenue Portland, OR 97232 503-232-4111 Fax 503-231-1586 von.bailey@sci-us.com Page 8 The Portland Skanner July 13, 2011
