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
