Image provided by: University of Oregon Libraries; Eugene, OR
About The Siuslaw news. (Florence, Lane County, Or.) 1960-current | View Entire Issue (Nov. 16, 2016)
10 A SIUSLAW NEWS ❚ WEDNESDAY, NOVEMBER 16, 2016 Get your Indian food feet wet with a simple dish Indian cuisine is known for its unique fl avor, which is 2 oft en a byproduct of the many spices used in popular Indian dishes. Foodies who want to try their hands at preparing Indian food may fi nd the following recipe for “Chicken, Red Lentils and Green Beans in One Pot” from Madhur Jaff rey’s “Quick & Easy Indian Cooking” 12⁄3 (Chronicle Books) is a simple, easily prepared dish, in spite of its extensive ingredient list. 1⁄2 Chicken, Red Lentils and Green Beans in One Pot 2 Serves 4 to 6 11⁄2 6 tablespoons vegetable oil 3 bay leaves 11⁄2 5 whole cloves 6 6 cardamom pods 1 2-inch stick cinnamon 3 dried hot red chiles 11⁄2 1 pounds chicken pieces, skinned and cut into smaller serving portions (a pair of breasts into 4 to 6 pieces each and whole legs into 2 to 3 pieces each) cups red lentils (masoor dal), picked over, washed and drained teaspoon ground turmeric teaspoons salt Freshly ground black pepper teaspoons store-bought garam masala tablespoons fresh lemon juice ounces green beans, trimmed and cut into 1-inch lengths Generous pinch of asafetida (see below), optional teaspoons cumin seeds small onion (about 4 ounces), peeled and cut into fi ne half rings cloves garlic, peeled and fi nely chopped teaspoon ground cumin teaspoon ground coriander to 1⁄4 teaspoon cayenne pepper, optional cherry tomatoes, cut into halves crosswise, or 1 medium-sized tomato (about 5 ounces), diced into it the lentils, turmeric and 5 cups of water. Put the pan back on high heat and bring to a simmer. Cover ! partially and cook gently for 20 minutes. 2 Meanwhile, sprinkle 1⁄2 teaspoon of the salt, lots of 1 black pepper, 1⁄2 teaspoon of the garam masala, and Breakfast and Lunch Menus 1 (Starting November 14) the lemon juice on both sides of the chicken pieces. 1⁄8 Monday - Friday Rub in and set aside. When the lentils have cooked for 12 20 minutes, put in the chicken and all its accumulated juices, the green beans and 11⁄2 teaspoons salt. Stir Put the 3 tablespoons of the oil into a wide, nonstick and bring to a simmer. Cover, turn the heat to low and pan and set over high heat. When the oil is hot, put cook gently for another 20 minutes, stirring now and in the bay leaves, cloves, cardamom pods, cinnamon then. Hours: Breakfast: 7 a.m – 11 a.m. stick, and red chiles. Stir once or twice until the bay Two minutes before the chicken and lentils are cooked, Lunch: 11 a.m. – 2 p.m. leaf starts to darken. Quickly put in the chicken pieces put the remaining 3 tablespoons of oil in a medium- Call: 541-997-8263 in a single layer and brown sized frying pan and set over high heat. When the oil on both sides. Remove is hot, put in the asafetida (if using) and, a second later, EVERY THURSDAY 5-8PM and spread out on a plate, the cumin seeds. Ten seconds later, put in the onion. leaving the oil and spices Stir and fry until the onion turns brown at the edges. behind. Take the pan off Put in the garlic. Stir and fry until the onion has turned the heat briefl y and put fairly brown. Add the ground cumin, the ground Enjoy all the hand-battered, golden fried cod you can eat! coriander, 1 teaspoon garam masala, and the cayenne Served with seasoned french fries, tangy coleslaw and delicious tartar sauce. if you want the dish to be hot. Stir once. Th en put COD FISH & CHIPS ONLY $12 in the tomatoes, stir for 20 seconds, and pour this entire mixture into the pan with the chicken and created to lentils. Stir to mix. mouthwatering perfection! Asafetida: A brownish All of our fresh menu items are made resin of strong odor, Daily to order, so exactly what you want is asafetida is used to give exactly what you get. Happy a special kick to Indian Hour Open Daily for foods. Even though used Lunch menu offered from 11-6pm Happy Hour menu daily from 3-6pm in small quantities, it 3-6pm Beer, Wine, Cocktails subtly transforms the taste of a dish. It also happens to be a digestive. Th e ground variety is easy at Sandpines 1297 Bay Street Florence • 541-997-1133 to use. 1201 35th Street at Kingwood, Florence www.bridgewaterfi shhouse.com THEY’RE BAAAAAACK! 2 FOR $16.00 Surfside Restaurant YOU CAN EAT ll A Handcrafed Sandwiches The Grill & Lounge Highway 101 & 35 St. Where good friends & great food come together! Hi, Welcome Restaurant to Mo’s ® ~ FEATURED LOW-CARB SELECTIONS ~ Wednesday dinner special: 10 oz. Prime Rib and Salad, with your choice of Pasta or Potatoes! 541-997-4623 www.bayviewfl orence.com 85625 Hwy 101 @ Best Western Pier Point Inn 541. 590.3000 • 7 Days - 4-9. SALMON: Grilled, Poached, or Blackened POPCORN SCALLOPS FOR ONLY $12.95 SHRIMP SKEWERS: 2 Grilled Shrimp Skewers CHICKEN BREAST: Boneless, Skinless Breast of Chicken All of the above are served with and for Veggies dessert... Green Beans or Mixed Steamed and a Shrimp Dinner Salad SNICKER OR PEANUT BUTTER PIE FOR $5.95 NEW ITEMS 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 BBQ PORK Baby Back Pork for Ribs Every Month Mo's has RIBS: brought in special "Motivation Kids" with the tables which raise money for local charities that are devoted to James Gang BBQ Sauce helping the wellbeing of local children. This month Siuslaw STEAM Camp is the local charity CEASAR being honored. SALAD BLACKENED SALMON 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 Local, fresh and savory dining with a view. Introducing PRIME RIB SATURDAY Slow Roasted/Hand Carved
