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About East Oregonian : E.O. (Pendleton, OR) 1888-current | View Entire Issue (June 13, 2015)
Page 4C EAT, DRINK & EXPLORE East Oregonian Make the most of grill season by grilling most of the meal By MELISSA D’ARABIAN Associated Press Summertime grilling is in full swing. And my feeling is that if you are going to crank up the grill anyway, you might as well leverage it and make as much of the meal on there as possible. Don’t stop at grilling meat. How about grilling up a bunch of veggies for a warmed chopped salad? Just rub some oil on the vegetables before grilling, remove them just before they are tender, chop them and toss with a little lemon juice, fresh Chargrilled garlicky eggplant dip. herbs and salt and pepper. the grill. You also can Combine that with sweet make great appetizers on the grill. roasted garlic (which you also do ,¶PSDUWLDOWRWKHVPRN\ÀDYRURI on the grill), and you have a new this charred eggplant and garlic backyard barbecue favorite. And dip. You stick the eggplant on the with eggplant being so low in grill whole and let the skin char up calories (about 30 calories a cup), completely. Then you remove the you’ll want this dip in your summer VNLQDQGXVHWKHWHQGHUÀHVKWKDW repertoire regularly. Serve it with KDVEHHQLQIXVHGZLWKWKHÀDYRURI Saturday, June 13, 2015 CHAR-GRILLED GARLICKY EGGPLANT DIP Start to Finish: 45 minutes Servings: 6 • 1 head garlic • 1 tablespoon olive oil • Kosher salt • 2 large eggplants (about 2 pounds) • 1/2 cup tahini • Juice and zest of 1 lemon • 2 tablespoons chopped fresh cilantro • 2 tablespoons chopped fresh parsley • Ground black pepper • Celery sticks, bell pepper strips, carrot sticks, cucumber rounds, or crackers, to serve Heat half of the grill to medium-high and other half to low. Set the head of garlic on its side and carefully slice off the top 1/2 inch to expose the tops of the cloves. Set the head on a sheet of foil, then drizzle it with the oil. Sprinkle generously with salt, then loosely wrap the foil around the head of garlic. Pierce the eggplants all over with a fork, then place them on the hottest side of the grill. Place the foil- wrapped garlic on the cooler side of the grill. Cover the grill and cook the eggplant for 20 minutes, rotating every 4 to 5 minutes until all sides are completely charred. Remove the eggplant from the grill, but continue to cook the garlic until the cloves are soft, about another 15 minutes for a total of 30 to 35 minutes. Once the eggplant has cooled enough to handle, cut HDFKLQKDOIDQGVFRRSRXWWKHÀHVK3ODFHÀHVKLQD colander to drain over the sink for 15 minutes. Meanwhile, remove the garlic from the grill and, AP Photo/Matthew Mead when it is cool enough to handle, squeeze the softened cloves out of the skin and into a food processor. Add the GUDLQHGHJJSODQWÀHVKDQGSXOVHXQWLOFKXQN\VPRRWK cut up veggies for an updated Add the tahini, lemon zest and juice, cilantro and parsley. Pulse crudite everyone will love. 4 to 5 times just to mix well, then season with salt and pepper ——— Serve with celery sticks, bell pepper strips, carrot sticks, Food Network star Melissa cucumber rounds or crackers. d’Arabian is an expert on healthy Nutrition information per serving: 190 calories; 120 eating on a budget. She is the calories from fat (63 percent of total calories); 13 g fat (12 g author of the cookbook, “Super- saturated; 0 g trans fats); 0 mg cholesterol; 170 mg sodium; 16 market Healthy.” http://www. g carbohydrate; g ¿ber; g sugar; g protein. melissadarabian.net Planning, packing: Grand Canyon hiking trip tips By ANNA JOHNSON Associated Press GRAND CANYON NATIONAL PARK — Nearly 5 million people visit Grand Canyon National Park each year, but many do not get far below its limestone rim. Even fewer head to the bottom. Why? The simple answer is: It’s hard. The hike down to the banks of the chalky green Colorado River, and especially back up, is challenging, even grueling. Even if you’ve trained on stair climbers and hills with a 30-pound (13.6-kilo- gram) backpack, hiking the Grand Canyon will test your endurance and your ability to remain hydrated. But the sweat and sore muscles are worth the experience as you gaze at the red-hued rock forma- tions from the South Kaibab trail, cross the steel bridge over the fast- moving river and dip your hat in the cool waters of the Bright Angel Creek. Here are some tips for making the most of your Grand Canyon hiking and camping experience. Plan ahead Trying to hike from the rim to the river (or farther) in one day is SRVVLEOH EXW H[WUHPHO\ GLI¿FXOW Even in spring and fall, the blazing Arizona sun can quickly turn dangerous, even deadly. Signs around the park and on corridor trails warn visitors not to hike too far down in a day for a reason. Planning ahead will allow you to reserve a spot at the Bright Angel Campground or the rustic Phantom Ranch lodge at the bottom. For the campground, you should aim to get a backcountry camping permit several months in advance and plan to make reservations for Phantom Ranch even farther in advance. Training for less pain Getting a permit and setting dates for the hike also will help with mapping out a training schedule so you can spend more time enjoying the hike instead of suffering through it. AP Photo/Anna Johnson Hikers stop to look at the views near the Grand Canyon National Park’s South Kaibab trail on March 16. Many hikers choose to take the South Kaibab trail to the bottom of the canyon and then stay overnight at either Bright Angel Campground or Phantom Ranch before hiking back out. points, including some where parks service has installed Take your time, hydrate the bathrooms, and on Bright Angel, GRAND CANYON NATIONAL Though your adrenaline will potable water (there is no water on PARK: Permits are required be pumping as you descend the South Kaibab). Take breaks about for overnight camping trips switchbacks of the South Kaibab once an hour, eat salty foods like but not for day hikes. Details: trail, stop every so often to soak nuts and jerky and drink water and http://www.nps.gov/grca/ it in and take some photos. The electrolyte drinks. Another rest tip: planyourvisit/backcoun- YLHZVRQWKLVWUDLODUHPDJQL¿FHQW Elevate your feet each time you try-permit.html. but the excitement of getting to the take a break to give them a rest and bottom can propel you too quickly. UHGXFHLQÀDPPDWLRQ On the way back up, remember If you have access to hiking Only what you need trails, particularly in hilly loca- slow and steady is the way to go. You must pack essentials like tions, start walking there as soon as Though you’ll be tired, remember possible. On average, hiking down to pause not only to get your enough food and water, along with South Kaibab and up Bright Angel camera out but to eat and drink. a wide-brimmed hat, but don’t (the most common route) takes $QGGRQ¶WGLVPLVVWKH¿UVWFRXSOH overload your backpack. You can weigh your pack at IRXUWRVL[KRXUVGRZQDQG¿YHWR miles of the Bright Angel trail, eight hours back up. And if you’re which is fairly level along the the national park’s Backcountry camping at the bottom, you will Colorado River. This part has its Information Center on the South need to carry all of your equipment own rugged beauty but can be Rim before you head off. Aim for with you, so do some training overlooked in the eagerness to get about 20 to 30 pounds. Water will likely be the heaviest while wearing a 20- to 30-pound to the top. Both South Kaibab and Bright thing you carry. Aim to bring all backpack. Other good options are stair- Angel have natural stopping the water you need for the hike down — South Kaibab doesn’t have any water and your next water stop will be at the Bright Angel Campground. On the way up, there is a shady resting area at Indian Gardens, which also has water year-round. If you do the hike in the warmer months, there’s water every 1.5 miles beginning at Indian Gardens on your way up. But, it also will be incredibly hot — 90 plus degrees F — in the late spring, summer and early fall, so consider doing this type of hike in the cooler months. If You Go... climbing machines. Unwind and have fun AP Photo/Anna Johnson Hikers make their way along a ridgeline on the Grand Canyon National Park’s South Kaibab trail on March 16. The South Kaibab trail can take about four to six hours to hike from the rim to the Colo- rado River and offers many dramatic views of the canyon along the way. Chat with fellow hikers at rest stops, soak your tired feet in the crisp Bright Angel Creek after setting up camp, and unwind at the canteen at Phantom Ranch after dark while writing postcards (the cards travel by mule to the top), playing cards and drinking a beer (the canteen sells beer, wine, other beverages and snacks). Though strenuous, the Grand Canyon expe- rience has plenty of opportunities to relax and most importantly, have fun. Airline group suggests smaller carry-on bags to free up bins NEW YORK (AP) — Millions RIÀLHUVPLJKWVRRQZDQWWREX\ new carry-on suitcases. Global airlines announced Tuesday a new guideline that recommends shrinking carry-on bags, in an effort to free up space in packed overhead bins. The guideline, which is not binding, means that many existing bags currently in compli- ance with airline rules would not be given preferential treatment in the boarding process. While details of how the guideline will be implemented are murky, and could vary from airline to airline, it raises the possibility that many ÀLHUV ZRXOG EH IRUFHG WR FKHFN their favorite carry-on bag. Fliers might either need to buy smaller suitcases or pay a fee to check their bags, typically $25 each way. The recommendation by the International Air Transport Asso- ciation suggests an “optimal” carry-on size at 21.5 inches tall by 13.5 inches wide by 7.5 inches deep. That’s smaller than the current maximum size allowed by many airlines. For instance, American Airlines, Delta Air Lines and United Airlines all currently allow bags up to 22 inches by 14 inches by 9 inches — although gate agents don’t always enforce those more-gen- erous measurements. Airlines around the globe have varying standards — different enough that a carry-on bag that is acceptable to one airline isn’t allowed in the cabin of another. The airline trade group says the new guideline will not necessarily replace each airline’s rules on bag size, but gives them a uniform measurement that “will help iron out inconsistencies.” Theoretically, if airlines follow this guideline “everyone should have a chance to store their carry-on bags on board aircraft of 120 seats or larger,” the trade group said. Today, it’s typical for the last 20 or so passengers to board to be forced to check their bags at the gate because the bins are already full. Eight major international airlines will soon introduce the guideline into their operations. Chris Goater, a spokesman for the transport association, said they are: Air China, Avianca, Azul, &DWKD\ 3DFL¿F &KLQD 6RXWKHUQ Emirates, Lufthansa and Qatar. “It’s certainly not mandatory,” Goater said. No U.S. airlines have yet signed on, but Goater expects more carriers to quickly do so. The suggested size was just unveiled publicly Tuesday at a meeting of global airline CEOs in Miami. Goater said the airlines are working with several large luggage manufacturers but none that are ready to be disclosed publicly. Bags with new labels, designating them as “Cabin OK,” are expected to be in stores by the end of the year.
