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About Baker City herald. (Baker City, Or.) 1990-current | View Entire Issue (Sept. 8, 2020)
TUESDAY, SEPTEMBER 8, 2020 THE OBSERVER & BAKER CITY HERALD — 3B HOME & LIVING Pickled peppers add a tangy crunch to burgers 1 red bell pepper 1 yellow bell pepper 1 or 2 shallots, thinly sliced 2 or 3 cloves garlic, peeled and smashed 1 cup apple cider or white wine vinegar 1 cup water 2 tablespoons honey or sugar 1 teaspoon kosher salt Pinch of red pepper fl akes remove any air pockets. Allow peppers to cool to room temperature and store Cucumber pickles are a in the refrigerator until you’re favorite condiment for burg- ready to eat them (give them ers and hot dogs, but they’re at least 4 hours to start absorb- not the only briny vegetable ing the vinegar). worth pulling out of a jar. When ready to prepare Pickled peppers also can burgers, preheat grill to add a tangy crunch to those medium-high. barbecue favorites, and Divide ground meat into they’re just as easy to make four even 1/2-pound portions. as refrigerator dill or bread Form into four 4-inch-wide and butter pickles. All that’s For burgers patties, pressing a slight 2 pounds freshly ground required is some vinegar, a depression in center of each beef (80/20 blend) bit of sugar or honey and a with your thumb or a spoon. colorful mix of hot and sweet Kosher salt and freshly Season liberally with kosher cracked black pepper peppers to create some heat. salt, black pepper and other 2 teaspoons vegetable oil I sliced the peppers into spices, if desired. (I used a little thin spears, scraping out the 4 slices pepper jack cheese Cajun spice.) 4 burger buns, toasted seeds and veins with the tip Lightly brush the grill of a knife. You also could chop grates with oil, then grill the Prepare peppers: Carefully them into small chunks if you patties, indentation-side up, stem and seed the peppers, prefer a spoonable relish. until marked on the bottom, The recipe is easily adapt- then slice into 1/4-inch rounds, about 5 minutes. Flip and cook able to whatever peppers you chunks or thin slices. Place in until marked and slightly fi rm, a glass jar. You also can chop have on hand or fi nd at the about 3 more minutes for them into small pieces if you farmers market. medium doneness. prefer a pepper relish. Add Top each burger with a slice shallots and garlic. cheese during the last minute Bring vinegar to a boil with of cooking; cover the grill to water, honey, salt and pepper melt. fl akes. Pour the boiling vinegar Place burgers on toasted over the pepper mixture and buns and top with a heap of cover with the jar lid. You may For peppers pickled peppers. Serve im- have to use a butter knife or 1/2 pound assorted mediately. spoon to gently push down the Gretchen McKay / Pittsburgh Post-Gazette hot chili peppers peppers so they all fi t and to Makes 4 burgers. Sweet and spicy pickled peppers add color and a bit of heat to a grilled burger. By Gretchen McKay Pittsburgh Post-Gazette BURGERS WITH SPICY-SWEET PICKLED PEPPERS Homemade pizza with a garlic twist CONSPIRACY By Linda Gassenheimer The extra hour of cleaning it takes now makes absolutely no difference in my life. It is not as if someone is going to break down my door and threaten to do violence to me if I don’t have clean dishes in two hours. But it is still annoying. Which brings me to the refrigerator. The fridge is on the fritz. Or, specifi cally, it is just the ice-maker, which isn’t making any ice. Do I need an ice-maker to make ice? I do not. I still have a couple of those old plastic ice-cube trays that work per- fectly fi ne. Aesthetically, I even prefer the shape they make to the shape that comes from the automatic machine. And fi lling the ice cube trays is not much of a burden. It is even less of a burden than doing the dishes by hand. But a broken ice maker brings with it a potential benefi t. Rather than paying a couple of hundred bucks to have it fi xed, we could spend a fortune and buy a whole new refrigerator. We hate the refrigerator we have; somehow it has less space than it seems. Or at least signifi cantly less stuff fi ts into it than it should. Other refrigerators we have had were the French door Tribune News Service Ordering out for pizza more often during the pandemic? Here’s a pizza that you can make at home and takes only minutes to put together. It has a creamy, garlic sauce and is a nice change from tomato-based pizzas. This recipe calls for a thin crust pizza base you can buy ready-made. I like to keep the onion and green peppers crunchy, adding a fresh taste to the pizza. Bake yours a little longer if you prefer them more cooked. Helpful Hints • Make sure the oven is at tempera- ture before adding pizza. • Provolone cheese or mozzarella can be used instead of Fontina cheese. Linda Gassenheimer / TNS • An easy way to slice the Fontina cheese is to peel the slices with a potato White pizza is a nice change from tomato-based pizzas. peeler. 10 slices pepperoni • 6 crushed garlic cloves can be used and 1 bunch fresh basil. 1/2 cup fresh basil leaves (torn Staples: onion. instead of minced garlic. into 1-inch pieces) Countdown WHITE PIZZA • Preheat oven to 400 degrees. Recipe by Linda Gassenheimer • Mix cream sauce together. • Place ingredients in the order called 1 10-inch thin crust pizza base for on pizza base. 1/4 cup light cream • Bake pizza. Shopping List To buy: 1 thin 12-inch pizza base, 1 small carton light cream, 1 small piece Parmesan cheese, 1 bottle minced garlic, 1 small piece fontina cheese, 1 green bell pepper, 1 container sliced button mushrooms, 1 package sliced pepperoni HEALTHY Continued from Page 1B During a time when stay- ing in/eating in is common, families may be wondering, “what’s for dinner?” more of- ten than not. With some plan- ning and preparation, families can not only feed their bodies, but nourish their spirits. This is also a good time for family time. Studies have shown that families who eat together of- ten have better relationships, children do better in school with less of a tendency toward delinquent behaviors. They are also inclined to do better in school, have fewer behavior problems and develop better communication skills. Planning is crucial during a time when frequent trips to 1/2 cup grated Parmesan cheese 3 teaspoons minced garlic 1 ounce thin sliced Fontina cheese (about 1/4 cup) 1 cup sliced onion 1 cup green bell pepper cubes, (about 1/2-inch pieces) 1 cup sliced button mushrooms the grocery store are discour- aged due to the pandemic. To help decrease grocery store trips, take inventory of your pantry. Ask yourself these questions: What do I have? What do I need? What do I need in order to make, say, fi ve easy, tasty, nutritious and economical meals? Many com- prehensive pantry lists can be found on web sites, including foodhero.org. When planning, take into consideration your families food preferences, food intolerances and allergies, ethnic and/or religious consid- erations. Make a grocery list before heading to the store, and stick to it. Buy produce in season and locally if possible. Sum- mer is a great time to try new and different produce you Preheat oven to 400 degrees. Line a baking tray with foil and place the pizza base on it. Mix cream, Parmesan cheese and garlic together. Spread evenly over the pizza base. Place the fontina cheese slices on top. Add the onion, green bell pepper and mushroom slices evenly over the pizza. Add the sliced pepperoni. Place the baking tray on the middle shelf of the oven. Bake 15 minutes. The base should be golden and top ingredients cooked but crisp. Remove from oven and sprinkle the basil leaves on the top. Yield 2 servings. may never have tried before, or use in different ways. If you have one, use the outdoor grill to grill less expensive cuts of meat. If you have space, try growing some of your own produce. The excess can be processed later in the season — either through freezing, canning or drying — for use in the future. Remember that it is less expensive to center your meals on grains, fruits and vegetables as opposed to pro- teins. This means making the vegetables and whole grains the star of your meal, not merely the stand in. Think dried peas and beans, whole grains such as brown rice, barley and bulgur, pastas and dark green vegetables. Plan your menus providing adequate servings from all fi ve food groups: vegetables, whole grains, lean proteins, fruits and low-fat dairy products. Sometimes, in the midst of a crisis, it is easy to forget there are people and commu- nity agencies who can help. If you are having trouble put- ting food on the table for your family, area food distribution Continued from Page 2B centers can help. They have been there and know how hard it is to ask for help. Also, consider applying for SNAP benefi ts, which was once known as food stamps. The term is no longer used. Con- tact your nearest Department of Human Services offi ce for more information. Applica- tions can be made online now at www.oregon.gov, under the Department of Human Ser- vices. For recipes and nutri- tion information, contact your local OSU Extension Service Offi ce or check foodhero.org. It has been said many 541-963-0265 888-843-9090 www.GVfoot.com Ann Bloom has worked for the OSU Extension Service for 15 years as a nutrition educator. She studied journalism and education at Washington State University. She lives in Enterprise. For All your Meat processing needs Schedule Early! Bring in your Grindings. We will make it into Sausage, Jerky & Burger! Please call soon. CUSTOM MEATS Foot and Ankle Surgeon La Grande 1408 N Hall Street times, but is worth repeating: we are all in this together, and together we will get through it. Baker County Travis T. Hampton, D.P.M. New Name. Same Great Team. Same Exceptional Service. style, with two refrigerator doors on top and one freezer drawer on the bottom. That layout maximizes space. But we weren’t going to buy a new fridge until the old one died, and the old one looked as if it were going to go on forever. After the apocalypse, it would be standing alone in a desert wasteland keeping beer cold for the cockroaches that survived nuclear an- nihilation. So excited were we about the possibility of buying a French-door fridge that, in our enthusiasm, we spoke of it openly in front of our iceless refrigerator. That did it. The next day, it started producing ice again. I can’t say I was surprised. This is the sort of treatment I expect from appliances. Many years ago, we had a computer printer that died. We bought a new printer and were prepar- ing to install it when suddenly the fi rst printer, apparently chastened, came back to life and started printing again. It worked fi ne for another seven or eight years. I expect a similar resurrec- tion from the refrigerator, and who knows what will happen with the dishwasher? All I know is that last night, as I turned off the lights and went to bed, I could swear I heard the toaster oven snick- ering. Enterprise 601 Medical Parkway Baker 3175 Pocahontas Rd. 2390 11th Street Baker City OR. Owners Del & Jana Woodcock
