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About Baker City herald. (Baker City, Or.) 1990-current | View Entire Issue (Aug. 25, 2020)
HOME & LIVING TUESDAY, AUGUST 25, 2020 THE OBSERVER & BAKER CITY HERALD — 3B Pasta with a simple tomato sauce is ideal summer fare cally a one-pan dish because you have to cook the pasta Pasta is a favorite for dinner separately from the sauce. But because it doesn’t generally it’s close. require a lot of special ingredi- ents or equipment. CHERRY TOMATO That said, a dish of noodles PASTA covered in red or meat sauce 1/4 cup extra-virgin can feel a bit heavy when it’s olive oil, divided warm outside. The solution? 1 cup torn rustic Italian Toss the pasta instead with or ciabatta bread a simple sauce made with Pinch of dried basil, dried cherry tomatoes, garlic and oregano and crushed Italian herbs. red pepper fl akes This recipe only takes about 1 pound spaghetti, fettuccine 15 minutes start to fi nish, is or other long-cut pasta fresh and light, and involves 4 cups red and/or yellow cherry hardly any cleanup. tomatoes, some sliced in Cherry tomatoes burst open half and others whole and get jammy when you cook them, so all you need is a little 2 large cloves garlic, smashed 1 tablespoons fresh white wine and some grated thyme leaves Parmesan cheese. I also like to add fresh sweet basil and mini 1 tablespoon chopped fresh oregano mozzarella pearls to evoke the Salt and pepper, to taste fl avors of a caprese salad. A generous sprinkling of toasted 1/4 cup dry white wine 1/2 cup grated breadcrumbs goes on top. Parmesan cheese This recipe isn’t techni- By Gretchen McKay Pittsburgh Post-Gazette Gretchen McKay/Pittsburgh Post-Gazette-TNS Pasta tossed with charred cherry tomatoes, basil and mozzarella makes an easy dinner. Cook until breadcrumbs are toasted and golden brown, stir- ring occasionally, about 3 to 4 minutes. Remove from the heat and transfer breadcrumbs to a Bring a large pot of salted plate. water to a boil over high heat. Cook pasta according to pack- While water is heating up, heat 2 tablespoons oil in a large skillet age directions until al dente. Set aside 1 cup of the pasta cooking set over medium heat. When it water, then drain. shimmers, add the bread and While pasta is cooking, heat a pinch of dried basil, dried remaining 2 tablespoons of olive oregano and red pepper fl akes. 1 large handful fresh basil, thinly sliced 1 cup mini mozzarella balls oil in the same skillet. Add the tomatoes, garlic, thyme and oregano and give it a good stir. Season to taste with salt and pepper and add a pinch or two of red pepper fl akes, depending on how spicy you like things. Cook until the tomatoes begin to soften and pop, about 5 minutes. Pour in the wine, and cook for 1 minute. Add the drained pasta to the skillet, along with a splash or two of the pasta cooking water. Toss gently to combine, then stir in Parmesan cheese and shredded basil. If needed, you can thin the sauce with a little more pasta water. Remove from heat, and add mozzarella balls and bread- crumbs. Serve immediately. Serves 4. — Gretchen McKay Turnips and other nutrition superstars By Barbara Quinn The Monterey County Herald Some of our very best friends this time of year are neighbors who have gardens. About once a week, I’ll get a text messages from Ginny and Bob who live across the street. “Would you like some vegetables?” Uh, yes, please! Last week I brought home fresh zucchini, one big enough to stuff. Yum. And turnips. “Let me know how you like the taste of these,” Ginny asks. “I want to know if this is a good variety.” Honestly, turnips are not on my usual shopping list. I like them, although the only way we had them when I was kid was boiled, sliced and mixed with cheese. Turnips are root vegetables. That means they grow under the ground like beets and carrots. In fact, the part of these vegetables we eat is actually the well-developed root that stores energy for the plant. As they grow, the top part of these mostly white vegetables turns purple or red as it begins to protrude above the ground and meets the sun. Turnip leaves or “greens” are also edible and highly nutritious. Turnips and their green leafy tops are nutrition superstars for several reasons. Low in calories (35 per cup Dreamstime/TNS say small to medium turnips are the best for eating raw. Unlike potatoes, though, fresh turnips do best stored in the refrig- erator. Use them within a few days. (They tend to get bitter if they hang out too long before being used.) How to use these highly good for you vegetables? Use them as you would potatoes, say experts at fruitandveggies.org : bake, boil, roast or mash them. Grate them raw in place of cabbage in coleslaw. Add them to salads or serve sliced or julienned with your favorite dip. Use turnip greens as you would spinach or collard greens. Add them to soups, stews or pasta for a turbo boost of nutrition. Roast them in a hot oven with other veg- etables. Or sauté in olive oil, garlic, onion and lemon. Yes! As soon as they are ready, Ginny and Bob will have beets and green beans to share. Gotta love these neighbors. Turnips and their green leafy tops are low in calories, a good source of dietary fi ber, and their greens are also a good source of vitamin C and a host of other essential vitamins and minerals. for turnips; 18 per cup for greens) and a good source of dietary fi ber, turnips and their greens are also a good source of vitamin C and a host of other essential vitamins and minerals. Turnips belong to the family of Cruciferous vegetables along with the likes of broccoli, Brussels sprouts, cabbage and caulifl ower. This class of vegetables has been studied exten- sively for their role in the prevention of cancer, according to the National Cancer Institute. So ... how do they taste? I’d describe turnips as a cross between a radish and a potato. Cooking mel- lows their fl avor. And plant experts Barbara Quinn is a registered dietitian and certifi ed diabetes educator affi liated with Community Hospital of the Monterey Peninsula. She is the author of “Quinn- Essential Nutrition” (Westbow Press, 2015). Email her at to barbara@ quinnessentialnutrition.com. C LASSIFIEDS Published by The Observer & Baker City Herald - Serving Wallowa, Union and Baker Counties PLACING YOUR AD IS EASY...Union, Wallowa, and Baker Counties Phone La Grande - 541-963-3161 • Baker City - 541-523-3673 On-Line: www.lagrandeobserver.com www.bakercityherald.com 110 Announcements PULL TABS ACCEPTED AT THE FOLLOWING BAKER CITY LOCATIONS ࢹBaker City Herald ࢹDollar Tree ࢹBlack’s Distributing ࢹRyder Bros ࢹVFW ࢹBaker Elk’s Lodge ࢹMain Event ࢹLefty’s Tap House ࢹLittle Bagel Shop ࢹBaker City Fire Dept. ࢹHaines Sell-Rite ࢹIdle Hour ࢹSalvation Army 110 Announcements THE DEADLINE for placing a CLASSIFIED AD is 10:30 A.M. ONE BUSINESS DAY BEFORE PUBLICATION Publication Days: Tuesday,Thursday,Saturday Call 541-963-3161 or 541-523-3673 to place your ad. Email: Classifieds@lagrandeobserver.com Classifieds@bakercityherald.com 110 Announcements You too can use this ATTENTION GETTER! Ask how you can get your ad to stand out like this! 114 Self-Help Group Meetings AL-ANON, Cove. Keep coming back. Mondays, 7-8pm. Calvary Baptist Church. 707 Main, Cove. AA MEETINGS Wednesday Nights, 7-8:15pm. Fort Union Grange Hall, corner of McAlister & Gekeler Lanes. For more info, call 541-786-1222 AL-ANON Attitude of Gratitude. Wednesdays, 12:15-1:30pm. Faith Lutheran Church. 12th & Gekeler, La Grande. 541-786-2051 DEADLINES: LINE ADS: Tuesday: 10:30am Monday Thursday: 10:30 am Wednesday Saturday: 10:30 am Friday DISPLAY ADS: 2 Days Prior to Publication Date 114 Self-Help Group Meetings 114 Self-Help Group Meetings 114 Self-Help Group Meetings NARCOTICS ANONYMOUS Monday, Thursday, & Friday at 8pm. Episcopal Church 2177 First St. Baker City PEOPLE with PARKINSON’S Caregivers, Family, Friends SUPPORT GROUP Contact Judith at 208-855-9199 Meetings resume @GRH when restrictions ease. NARCOTICS ANONYMOUS Goin’ Straight Group Meetings: Mon., Tues. Thurs. & Fri. Start at 8 PM Episcopal Church Basement 2177 1st Street, Baker City AL-ANON FAMILY GROUP (support for family & friends of Alcoholics) Tuesday evenings Joseph Methodist Church (basement on northside) Joseph, OR 6-7pm. Contact 541-398-1398 AL-ANON Concerned about someone else’s drinking? Saturday, 9 a.m. Northeast OR Compassion Center 1250 Hughes Ln. Baker City (509)420-0495 Drug Problem? We can help! Narcotics Anonymous Phone: 541-805-2229 www.neo-na.org Classifieds get results. OVEREATERS ANONYMOUS Tues., Noon - 1 PM Due to the Library closure the meeting is in the City Park Call: 541-540-5326 Leave a Message LA GRANDE NOW HAS A GAMBLERS ANONYMOUS MEETING! Every Friday Night @5pm, 2107 Gekeler Ln, LG, Church of Christ basement. For more info please call 971-219-8411 Check out our classified ads. ALZHEIMERS-DEMENTIA Support Group meeting 2nd Friday of every mo. 11:30 am to 1:00 pm. 1250 Hughes Lane Baker City Church of the Nazarene (In the Fellowship Hall) 541-523-9845 OVEREATERS ANONYMOUS NEW MEETING ROOM! During the COVID-19 Social Distancing the meetings are held by telephone. Fridays @ 8:45 AM For Information Call 541-523-5128 Leave a Message
