Image provided by: University of Oregon Libraries; Eugene, OR
About The Siuslaw news. (Florence, Lane County, Or.) 1960-current | View Entire Issue (June 1, 2016)
SIUSLAW NEWS ❚ WEDNESDAY, JUNE 1, 2016 9 A Nutrition and fl avor packed into one simple dish Chickpeas are loaded with protein and i ber, making them a healthy addition to just about anyone’s diet. For those who want the nutritious pack chickpeas can provide but are worried that chickpeas fall short in the l avor department, you can enjoy the best of both worlds by cooking up the following recipe for “Spiced Chickpeas” from “Crossroads: Extraordinary Recipes from the Restaurant h at Is Reinventing Vegan Cuisine” (Artisan) by Tal Ronnen, Scot Jones and Serai na Magnussen. 2 1 1 1⁄2 1⁄2 1⁄2 6 1⁄2 2 1 1 Mound the chickpeas in a shallow serving bowl, top with chopped parsley and serve warm. Working in batches, put the tomatoes, along with their juice, in a food processor or blender and puree until semi-smooth; you want a little bit of chunky texture. SCOTY’S MARINARA SAUCE Put a medium pot over medium heat and add the Makes 6 cups oil. When the oil is hot, add the onion, garlic and carrot; 2 28-ounce cans whole tomatoes, preferably San season with salt, black pepper and the red pepper l akes; and sauté until the vegetables are soft , about 10 minutes. Marzano Add the pureed tomatoes, stirring to combine, and 3 tablespoons extra-virgin olive oil bring to a boil. Reduce the heat to medium-low and 1 onion, i nely chopped simmer, uncovered, until the sauce thickens, about 45 4 garlic cloves, minced minutes. Season the sauce with more salt and black SPICED CHICKPEAS 1 carrot, i nely grated (about 1⁄2 cup) pepper, to taste. Remove from the heat, stir in the baking Serves 4 Kosher salt and freshly ground black pepper soda, making sure it dissolves, and add the basil and the 1⁄2 teaspoon red pepper l akes butter substitute. cups dried chickpeas (garbanzo beans), soaked Pinch of baking soda Once cooled, the sauce can be refrigerated covered overnight in cold water, or two 15-ounce cans 4 fresh basil leaves, chopped for up to 3 days or frozen for up to 2 months. chickpeas, drained and rinsed 1 tablespoon Earth Balance butter stick teaspoon ground cumin teaspoon red pepper l akes teaspoon cayenne teaspoon kosher salt teaspoon freshly ground black pepper tablespoons grapeseed oil shallot, minced garlic cloves, minced Juice of 1⁄2 lemon tablespoon dry sherry cup Scoty’s Marinara Sauce (see below) or store- bought sauce Chopped fresh l at-leaf parsley Preheat the oven to 425 F. Combine the chickpeas, cumin, red pepper l akes, cayenne, salt, and black pepper in a mixing bowl, drizzle with 1⁄4 cup of the oil, and toss to coat. Spread the chickpeas out on a baking sheet in a single layer and roast, shaking the pan from time to time, for 20 to 25 minutes, until the chickpeas are i rm and dry. Set aside to cool. (h e roasted chickpeas can be prepared a couple of hours in advance, covered, and held at room temperature.) Put a large sauté pan over medium heat and add the remaining 2 tablespoons oil. When the oil is hot, stir in the shallot and garlic and cook, stirring, until soft , about 2 minutes. Add the chickpeas, tossing to heat through. Stir in the lemon juice, sherry and marinara sauce and cook, stirring, until the chickpeas are well coated and the sauce is hot, about 2 minutes. Great Food & Specialty Cocktails Enjoy an extraordinary meal paired with a classic cocktail or handcrafted martini tonight… our recipe for a perfect evening. Happy Hour Monday-Friday 3:00pm to 5:00pm Enjoy discount food and drink specials at the bar! Where good friends & great food come together! 1285 Bay Street in Old Town Florence (541) 902-8338 Surfside Restaurant & Lounge Only Ocean View Restaurant in Lane County ● Serving Breakfast, Lunch and Dinner seven days a week x Award winning clam chowder x x Featuring a classic Northwest Cuisine www.bayviewfl orence.com 85625 Hwy 101 @ Best Western Pier Point Inn 541. 590.3000 • 7 Days - 4-9. Mo’s Mo’s Hi, Welcome Restaurant to ® ~ FEATURED LOW-CARB SELECTIONS ~ GRILLED OR Poached, BLACKENED SALMON: Grilled, or Blackened Boneless, Skinless Breast of Chicken CHICKEN BREAST: FISH TACOS SHRIMP SKEWERS: 2 Grilled Shrimp Skewers FOR ONLY $12.95 All of the above are served with Green Beans or Mixed Steamed Veggies and a Shrimp Dinner Salad and for dessert... MARIONBERRY OR PEACH COBBLER FOR $4.25 NEW ITEMS ala mode for $1.00 more Local, fresh and savory dining with a view. COMPLIMENTARY APPETIZER 541-997-8263 41-997-8263 88416 1st Avenue Florence BBQ Mo's PORK RIBS: in Baby Pork for Ribs Every Month has brought special Back "Motivation Kids" with the tables which raise money James for local Gang charities that are devoted to BBQ Sauce helping the wellbeing of local children. This month Relay BLACKENED For Life is the local SALMON charity being CEASAR honored. SALAD w/purchase of entrée Mo’s Town, Florence • Daily 11 am - 8 pm Serving Old Bowls of comfort for Over 50 Years Bring this ad in for discount. Off er expires 06/07/16 Serving Bowls of comfort for Over 50 Years • 541-997-2185 Mo’s Old Town, Florence • Daily 11 am - 8 pm ®