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About The skanner. (Portland, Or.) 1975-2014 | View Entire Issue (May 29, 2013)
Food Roasted Cauliflower with Creamy Ranch Sauce Prep: 10 minutes Cook: 30 minutes Serves: 4 1 head cauliflower, cut into small florets 2 tablespoons canola oil 1/2 teaspoon salt 1 Vidalia onion, finely chopped 2 garlic cloves, minced 1/2 cup Ranch Light dressing 2 tablespoons chicken broth 1 tablespoon chopped fresh parsley Preheat the oven to 450°F. Spray a small rimmed baking sheet with cooking spray. Combine the cauliflower, 1 tablespoon of oil, and salt in a large bowl; toss to coat well. Spread the cauliflower in a single layer on the baking sheet. Roast, stirring once or twice, until the cauliflower is just tender, about 20 minutes. Meanwhile, heat the remaining 1 tablespoon of oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring occasionally, until tender, about 8 min- utes. Add the garlic and cook, stirring until fragrant, about 1 minute. Stir in the Ranch dressing and broth; bring to a simmer. Add the cauliflower, tossing gently to coat well. Transfer to a serving bowl and sprinkle with parsley. Chipotle Maple Citrus Watermelon Wings Prep: 10 minutes Cook: 30 minutes Serves: 4 Watermelon Glaze: 2 cups watermelon puree Juice from 3 fresh lemons 1 tablespoon lemon zest 1/2 cup maple syrup (can use light version) 1/2 teaspoon cinnamon 1/2 teaspoon ground chipotle pepper, or to taste Chicken: 8 Chicken wings or drumettes 2 cups pineapple juice 1/2 cup soy sauce 1 tablespoon minced fresh ginger 3 cloves minced fresh garlic To prepare the watermelon glaze, simmer ingredients together in a heavy saucepan for 20 minutes or until sauce is thick. Makes 2 cups. Keep warm. To prepare the chicken, place the chicken in a large zip- per lock bag with rest of the ingredients and seal tightly. Allow to marinate at least 2 hours or up to 12. Grill until cooked and arrange on a warm platter. Pour the glaze over the chicken and serve immediately. For more fun recipes visit HiddenValley.com and www.watermelon.org. Page 8 The Portland Skanner May 29, 2013
