SIUSLAW NEWS ❚ WEDNESDAY, OCTOBER 10, 2016
5 B
Spice up your spinach
the onion. Slowly pour in the spinach puree, stirring to
blend with the spiced onion. Reduce the heat to medium-
low and simmer, uncovered, until most of the water has
evaporated, about 15 minutes.
4. Stir in the cream, add the paneer and cover. Cook for
about 5 minutes, until the paneer is warmed through.
Adjust the seasonings to taste and serve hot. Serve the
dish with basmati rice and grilled naan or pita.
Edible tip: Th e best spices are recently purchased and
freshly ground; the older your spices, the more likely the
fi nal dish will taste muddy.
Where good friends &
great food come together!
Wednesday dinner special:
10 oz. Prime Rib and Salad,
with your choice of
Pasta or Potatoes!
Great Food
Happy Hour • Monday-Friday 3:00pm to 5:00pm
Enjoy discount food and drink specials at the bar!
1285 Bay Street in Old Town Florence • (541) 902-8338
Mo’s
Hi, Welcome Restaurant
to
®
~ FEATURED LOW-CARB SELECTIONS ~
SHRIMP
MEDLEY
SALMON: Grilled, Poached,
or Blackened
for only $12.95
CHICKEN BREAST: Boneless, Skinless Breast of Chicken
Many people love to add a little kick to their meals.
Various spices can add fl avor, but Indian spices tend to
pack a more powerful punch than ingredients that are
not quite as bold.
Indian dishes vary with regard to how much kick they
deliver, and many people fi nd dishes like the following
recipe for “Saag Paneer” from Jill Lightner’s “Edible
Seattle: Th e Cookbook” (Sterling Epicure) is spicy but
not overly so. Th ose who want a little more kick than
this recipe provides can substitute mustard greens for a
portion of the spinach.
SAAG PANEER
Serves 4
1
pound fresh spinach
1⁄2
teaspoon salt
3⁄4
teaspoon garam masala
1⁄2
teaspoon ground coriander
1⁄4
teaspoon turmeric
1⁄4
teaspoon ground cumin
1⁄4
cup ghee
1
medium onion, minced
2
tablespoons peeled and minced fresh ginger
1⁄4
cup heavy cream
or evaporated milk
3⁄4
pound paneer, cut
into 2-inch cubes
1. In a food processor,
alternate
adding
handfuls of spinach and
tablespoons of water, up
to 3⁄4 cup water, blending
between additions. When
you have a wet, smooth
puree, whirl in the salt.
2. In a small dish, combine
the
garam
masala,
coriander, turmeric, and
cumin.
3. Set a large, heavy skillet
over medium-high heat
and add the ghee. Once
it is thoroughly hot, add
the onion and ginger.
Stir constantly, frying
until the onion is soft and
medium brown. Pour in
the spice mixture all at
once and stir until the
spices are slightly fried
and completely coating
SHRIMP SKEWERS: 2 Grilled Shrimp Skewers
and above
for dessert...
All of the
are served with
Green Beans
or Mixed Steamed
Veggies
and a Shrimp
Dinner Salad
M ARIONBERRY
OR P EACH
COBBLER
FOR $4.95
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 Featuring
Feat
Fe
atur
urin
ing
g a cl
clas
assi
sic
c Northwest
Nort
No
rthw
hwes
estt Cu
Cuis
isin
ine
e
x
classic
Cuisine
$1.00 more with ice cream
NEW ITEMS
Every Month Mo's has brought in special "Motivation for Kids"
Baby Back
Pork
Ribs
BBQ
PORK
RIBS:
tables which
raise
money for
local charities
that are
devoted
to with
helping the wellbeing
of local Gang
children.
This Sauce
month
James
BBQ
C.R.O.W. is the local charity being honored.
the
BLACKENED SALMON CEASAR SALAD
Mo’s Old
Town, Florence • Daily 11 am - 8 pm
®
Mo’s
Town,
Florence
• Daily
11 am - 8 pm
Serving Old
Bowls
of comfort
for Over
50 Years
Serving Bowls of comfort for Over 50 Years • 541-997-2185
www.bayviewfl orence.com
85625 Hwy 101
@ Best Western Pier Point Inn
541. 590.3000 • 7 Days - 4-9.
541-997-8263
88416 1st Avenue Florence
Premium
Burgers
grilled to
mouthwatering perfection!
Local, fresh and savory dining with a view.
Introducing
PRIME RIB SATURDAY
Slow Roasted/Hand Carved
Choose from our chef’s most
popular burger combinations.
Open Daily for
Lunch menu offered from 11-5pm
Happy Hour menu daily from 5-6pm
Beer, Wine, Cocktails
Daily
Happy
Hour
3-6pm
The Grill & Lounge
at Sandpines
1201 35th Street at Kingwood, Florence
Highway 101 & 35 St.
541-997-4623
Authentic European Cuisine straight from
Mari’s Kitchen at:
bottoms up
~~~~~~~~~~~~~~~~~~~~~~~~~TO START~~~~~~~~~~~~~~~~~~~~~~~~~
GARDEN GREEN SALAD
Garden greens with tomatoes, onions, cucumber, olives and topped with feta or
gorgonzola cheese with choice of dressing. 5
~~~~~~~~~~~~~~~~~~~~~~~~FOR LUNCH~~~~~~~~~~~~~~~~~~~~~~~~
wine & dine wednesdays half-price bottles starting at just $11.
Enjoy a palate-pleasing variety of half-price wines by the bottle.
Plus, enjoy specialty dinner selections starting at just $12.
CRAB AND SHRIMP BURGER
Dungeness Crab burger topped with sautéed onions, 2 large prawns, tomato and
lettuce. Served on a bun with Romanian potato salad. 17
~~~~~~~~~~~~~~~~~~~~~~~~FOR DINNER~~~~~~~~~~~~~~~~~~~~~~~
SAGANAKI (MUSSELS)
1297 Bay Street Florence
541-997-1133
www.bridgewaterfi shhouse.com
In shell mussels, cooked in tomato sauce, garlic, white wine and garlic over pasta.
Topped with fresh basil, feta cheese and side of European crusted bread. 15
Open for Lunch & Dinner Thursday - Tuesday 11:30-8:00
Reservations Suggested.
165 M APLE S T . • 541-997-9811•
WWW . MAPLESTREETGRILLE . COM
