Page 4C
EAT, DRINK & EXPLORE
East Oregonian
Why visitors love
Scotland’s Misty
Isle of Skye
P. Tomkins/Visit Scotland/Scottish Viewpoint via AP
This undated photo shows Allt Dearg cottage, a unique old shepherd’s cottage
which is in an isolated position under the Black Cuillin ridge on the Isle of Skye off
the west coast of Scotland.
Saturday, October 1, 2016
By MICHELLE LOCKE
Associated Press
PORTREE, Scotland
(AP) — Bonny Prince
Charlie saw Scotland’s isle
of Skye on the run. He was
leeing government troops
after his Highland rebellion
ended disastrously at the 18th
century Battle of Culloden.
My visit was hurried, too,
although due to nothing more
exciting than a tight schedule
— no redcoats on my tail.
Luckily, even a short stay
is long enough to glimpse
why the Misty Isle of Skye
is one of Scotland’s most
popular tourist attractions.
Here are a few reasons.
DREAM SCENES
Rain or shine, most
likely both in the same day,
Skye is a stunner, from the
stark grandeur of the Black
Cuillin, the jagged mountain
range looming over the
island, to the cheerfully
pastel houses of Portree
harbor. You can take in the
views by driving Skye’s
winding roads, get out for
a shoreline amble or, if
you’ve got the skills, go
mountaineering. Guides can
be hired for more challenging
itineraries; a good option
is http://www.skyeguides.
co.uk .
Recommended spots
include the Trotternish ridge,
known for rock formations
like the Old Man of Storr
and the Quiraing pinnacles.
Also a must-see, the Fairy
Pools, a series of crystal clear
and lowing pools on the
River Brittle. http://www.
walkhighlands.co.uk/skye/
fairypools.shtml .
HIGHLAND HISTORY
Are you a fan of the Starz
TV series “Outlander”? You
should already be familiar
with the beauty of the
Highlands, the setting for that
time-traveling drama.
The series hasn’t gotten
Michelle Locke via AP
This June 22 photo shows the rocky southern coast-
line of the Isle of Skye off the west coast of Scotland.
into Prince Charles’ light
yet; Season 2 ended just
as the Battle of Culloden
started. The show’s been
renewed for two more
seasons, but we don’t know
a lot of details on what’s
coming. In real life, the
prince, Charles Edward
Stuart, who was the grandson
of the deposed James II and
was trying to win back the
British throne for the Stuarts,
escaped government troops
aided by several Highlanders
including the brave Flora
MacDonald who got him to
Skye dressed as her maid.
If you are headed into
the Highlands by way of
Inverness, you’re close to
the Culloden Battleield and
Visitor Center, which does
a good job of explaining the
rise and fall of the doomed
campaign.
You can’t go far in
Scotland without inding a
castle, and Skye’s Dunvegan
Castle is billed as the oldest
continuously inhabited castle
in Scotland, home to the
chiefs of Clan MacLeod for
eight centuries. Open daily
10 a.m.-5:30 p.m. March
25-October 15, admission to
castle and gardens about $16.
For more island history
visit the Skye Museum of
Island Life in Kilmuir, which
features a recreation of a
Highland village. Open daily
Easter-late September. 9:30
a.m.-5 p.m. Admission about
$3.25.
DINING & DRAMS
Think Scottish cuisine
begins and ends with broth
and haggis? You’re in for
a surprise (not that there’s
anything wrong with broth
and haggis). Skye boasts a
variety of dining choices
including the Miche-
lin-starred Kinloch Lodge
and The Three Chimneys,
which lost its Michelin star
after a change in chefs in
2015 but continues to put
out excellent food. If you’re
there for lunch, look for the
Crispy Croft Egg starter, a
perfect mix of rich, dense
egg and crisp crust.
On the drinks side, Skye
has one whisky distillery,
Talisker in Carbost. And
it’s the home of another
Scots libation, Drambuie,
now made in Glasgow but
irst developed and served
at Skye’s Broadford Hotel
in the 1870s. The liqueur, a
blend of aged scotch, spices,
heather honey and herbs, is
said to be based on a recipe
of the bonny prince himself,
who gave islanders the
secret to his private elixir in
gratitude for their help.
Tuna never tasted as good as
in this Asian-inspired salad
By MELISSA D’ARABIAN
Associated Press
Canned tuna is underrated. Sure, we keep a can or two
on hand for the occasional tuna salad sandwich, but most
of us don’t stray far from the sandwich for this tasty and
versatile protein.
Canned tuna can be used as a protein swap in many
recipes (tuna tacos are amazing!), and it’s shelf-stable,
inexpensive and chock-full of protein. One cup of drained
canned tuna packs in about 40 grams of protein, so it’s a
illing enough for either lunch or dinner.
Budget cooks take note: Tuna is easy to nab on sale for a
buck or so a can, even for name brands, so load up when it’s
on sale since it has an incredibly long shelf life.
Most tuna seems to be packed in water these days to save
calories. But I personally like the lavor better of oil-packed
ish — it tastes more like fresh ish — so I usually keep a
couple of oil-packed cans around for some recipes where I
want a richer lavor, and I just drain the oil away.
Also, I always keep a can (or jar) of high-end tuna in my
pantry — a quality tuna packed in good olive oil will turn
your tuna dishes into restaurant quality, but you’ll deinitely
pay several dollars more. Your call.
Once you have a nice stock of canned tuna in the pantry,
get creative. Consider almost any recipe where you use
chicken or ish, and see if you can’t substitute tuna.
Tip: the more sophisticated the dish, the higher end
the tuna should be. Mixing up some tuna patties? Chunk
light tuna on sale is perfect for the task. Sauteeing up tuna
in olive oil, garlic, lemon zest and chili lakes to toss with
pasta for company? You’ll want to spend a little more.
Todd Coleman via AP
Mexican tortilla soup.
Spice it up with Mexican Tortilla Chicken Soup
By KATIE WORKMAN
Associated Press
CHOPPED ALBACORE SALAD
WITH ASIAN DRESSING
Start to inish: 15 minutes
Servings: 4
• 4 cups chopped romaine lettuce
• ¾ cup chopped green beans
• ¾ cup chopped carrots
• ½ cup chopped red sweet pepper
• ¼ cup quartered grape tomatoes
• ½ avocado, cubed
• ¼ cup chopped almonds (or cashews)
• 2 scallions, chopped
• 3 5-ounce cans albacore tuna, drained
•¼ cup chopped cilantro
Dresssing:
• 2 teaspoons grated fresh ginger
• 1 garlic clove, inely minced (or 1/2 teaspoon
granulated garlic)
• 2 tablespoons reduced-sodium soy sauce
• 2 tablespoons lime juice
• 2 tablespoons rice wine vinegar
• ¼ teaspoon sriracha, or other hot sauce (or more
if desired)
• 1 teaspoon sesame oil
• 3 tablespoons grapeseed oil, or other neutral oil
Place all the salad ingredients in a large bowl. In
a small bowl, vigorously whisk together the dressing
ingredients. Spoon about half of the dressing onto
the salad and toss to coat. Taste, and add more
dressing as desired. Serve immediately.
Nutrition information per serving: 300 calories;
150 calories from fat; 17 g fat (2 g saturated; 0 g
trans fats); 47 mg cholesterol; 379 mg sodium; 11 g
carbohydrate; 5 g iber; 4 g sugar; 28 g protein.
I ind it a source of great
comfort that pretty much
every culture, every cuisine
has its own interpretation of
chicken soup.
The Mexican version
in particular speaks to
me, scented with chilies
and spices like cumin and
coriander, riddled with
slightly softened tortilla
chips.
In Mexico, whole chilies
may be used, often toasted
and the crumbled into the
soup. I rely on dried chili
powder, pure ancho if you
can ind it, but in this recipe,
regular blended chili powder
also works just ine.
Cooking the chicken
breasts in the broth enriches
both broth and chicken,
but if you are in a rush, go
ahead and use about 3 cups
of shredded cooked chicken,
maybe from a rotisserie
chicken. Need one more
shortcut? Skip the frying of
the tortillas; grab a bag of
tortilla chips, lightly crush a
few handfuls and use those
instead.
The garnishes are what
make this soup so special.
Do not be timid with the
offerings: An assortment
of shredded cheese, diced
avocado, fresh cilantro,
salsa and lime wedges will
MEXICAN TORTILLA
CHICKEN SOUP
Start to inish: 45 minutes
Servings: 4 to 6
For the soup:
• 2 tablespoons extra-virgin olive oil
• 2 medium-size onions, chopped
• 2 cloves garlic, minced
• 1 ½ teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon pure ancho chili powder
• 1 can (14.5 ounces) crushed tomatoes
• 6 cups chicken broth, preferably
low-sodium
• Kosher or coarse salt and freshly
ground black pepper, to taste
• 3 skinless, boneless chicken breasts
(about 1 ½ pounds)
• Canola or vegetable oil, for pan-frying
• 6 corn tortillas, halved and cut
crosswise into thin strips
• Juice of 1 lime
To serve (optional, pick and choose):
• 1 or 2 avocados, peeled and diced
• 1 cup shredded Monterey Jack cheese
• ½ cup coarsely chopped fresh cilantro
leaves
• Salsa or Pico de Gallo
• 1 lime, cut into wedges
Heat the olive oil in a large stockpot
over medium heat. Add the onions and
garlic and sauté until tender and golden,
turn a comforting soup into
a feast.
You can make the soup
ahead — stopping after
adding the chicken — and
keep it refrigerated for up
5 minutes. Stir in the cumin, coriander,
and chili powder and cook until fragrant,
1 minute. Add the tomatoes and chicken
broth, season with salt and pepper, and
bring to a simmer over high heat. Add
the chicken breasts and lower the heat to
medium-low. Simmer uncovered (don’t
let the soup come to a boil), stirring
occasionally, until the chicken is just barely
cooked through, about 12 minutes. Remove
the chicken to a plate and let sit until cool
enough to handle. Keep the soup gently
simmering over medium-low heat.
Meanwhile, pour the oil to a depth of
1 inch into a medium-size skillet and heat
over medium-high heat. Line a plate with
a couple of paper towels. When the oil is
hot, add the tortilla strips in batches and fry,
stirring often, until they are crisp and lightly
colored, about 2 minutes. Remove with
a slotted spoon to the plate, and sprinkle
lightly with salt while they are still hot.
Shred the slightly cooled chicken, and
stir it and the lime juice into the soup.
Ladle the soup into soup bowls and top
with the fried tortilla strips, along with your
choice of diced avocado, cheese, cilantro,
salsa and lime wedges.
Nutrition information per serving:
291 calories; 95 calories from fat; 11
g fat (2 g saturated; 0 g trans fats); 65
mg cholesterol; 362 mg sodium; 23 g
carbohydrate; 4 g iber; 7 g sugar; 26 g
protein.
to four days. Reheat, adding
the lime juice when you
are ready to serve (and, of
course, don’t fry the tortillas
or prep the toppings until
just before serving!).
———
Katie Workman has written
two cookbooks on easy, family-
friendly cooking.She blogs at
http://www.themom100.com/
about-katie-workman/