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About Cottage Grove sentinel. (Cottage Grove, Or.) 1909-current | View Entire Issue (Nov. 22, 2017)
g 4 Hunger Awareness - Cottage Grove Sentinel November 22, 2017 Tex-Mex Skillet Recipe by: Cooking Matters Serving Size Serves 8, 1/2 cup fi lling and 1 tortilla per serving Measuring cups Measuring spoons Sharp knife Small bowl Nutritional Informa- tion Ingredients ½ medium head lettuce 1 medium green bell pepper 1 large tomato 1 small jalapeño pepper ½ medium red onion 2 cloves garlic 2 ounces low-fat cheddar cheese 1 (15½-ounce) can black beans, no salt added 1 pound lean ground beef, chicken, or turkey 1 (12-ounce) bag frozen corn ½ cup water ¾ teaspoon chili powder ¼ teaspoon salt ¼ teaspoon ground cumin Pinch ground black pepper 8 (6-inch) whole wheat fl our tortillas Materials Box grater Can opener Colander Cutting board Large skillet with lid Instructions 1. Rinse lettuce, bell pepper, tomato, and jalapeño. Rinse and peel onion. Peel garlic. 2. Chop or shred lettuce into bitesize pieces. Mince garlic. Halve the jalapeño and bell peppers. Remove seeds with the tip of a knife. Dice peppers. 3. Over a small bowl, grate tomato and onion using the coarse side of a box grater. Collect all pulp and juices. 4. Grate cheddar cheese. 5. In a colander, drain and rinse beans. 6. In a large skillet over medi- um-high heat, cook meat, bell pepper, and garlic, until meat is lightly browned. Drain to remove fat. 7. Stir in frozen corn, beans, water, and spices. Bring mix- ture to a boil. Lower heat and cover. Simmer for 10 minutes, or until most liquid is gone. 8. While meat mixture is simmering, make a salsa. Add jalapeño and a pinch of salt to the grated tomato and onion. Stir and set aside. 9. Divide the meat mixture evenly among the 8 tortillas. Top each with grated cheese, salsa, and lettuce. Roll up and serve. We are proud to support our community in which we live! Chef's Notes • Use any type of cooked beans in place of the black beans. • For a vegetarian option, use an extra can of drained and rinsed beans in place of the meat. • To increase heat, leave a few seeds from the jalapeño in the salsa. Or, season with an extra pinch of cayenne pepper. • Top with rinsed and chopped tomatoes, green onions, low-fat sour cream, or low-fat plain yogurt, if you like. Rolled Oats and Peanut Butter Cookies Recipe by: Chef Paulette Pashenee Serving Size Serves 18, 2 cookies per serv- ing Ingredients 1 ripe banana ½ stick (4 Tablespoons) unsalt- ed butter 1/3 cup granulated sugar ½ cup peanut butter 1/3 cup light brown sugar, packed 1 large egg ½ teaspoon vanilla extract ½ cup all-purpose fl our ½ cup whole wheat fl our ½ teaspoon baking soda 2/3 cup rolled oats Optional Ingredients: ½ cup raisins (or 1/3 cup choc- olate chips) Materials Baking sheet Fork Large bowl Measuring cups Measuring spoons Microwave-safe bowl Mixing spoon Sharp knife Instructions 1. Preheat oven to 375°F. 2. Mash the banana with a fork. 3. Cut butter in half. In a micro- wave-safe bowl, heat in micro- wave 10–15 seconds to soften. Be careful not to melt butter. 4. In a large bowl, use a mixing spoon to blend butter, banana, and sugar. 5. Add peanut butter and brown sugar. Continue mixing until completely combined. 6. Add egg and vanilla. Mix until smooth. 7. Add fl ours and baking soda. Mix until smooth. 8. Stir in rolled oats. If using chocolate chips or raisins, gently stir in now. 9. Scoop dough with a teaspoon. Shape into 1-inch balls. Place dough balls 2 inches apart on an ungreased baking sheet. Flatten dough balls by using a fork to make a criss-cross pattern on the cookies. 10. Bake on middle rack of oven until cookies are lightly browned on bottom, about 8–10 minutes. Remove from oven. Let sit 5 minutes to fi rm up. Remove from tray. Chef's Notes • Cookies may take a little more or less time to brown depending on your oven. • For a quick snack, crumble cookies on top of ½ cup low-fat plain yogurt. 2775 Row River Road Cottage Grove www.bradschevy.com 541-942-4415 Get your LOCAL news How you want it... In Print. Online. On the go! S entinel C ottage G rove www.cgsentinel.com 5D
