A6 • HERMISTONHERALD.COM
THE SPICE
SATURDAY, FEBRUARY 21, 2015
FOOD COLUMN
OF LIFE
BY ANGELA SHELF
MEDEARIS AND GINA
HARLOW
KITCHEN DIVA
“
Get healthy” and “eat
well” are common
buzzwords at the start
of a new year. Magazine and
news articles make it seem
as though you need only to
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and omega-3s. But that’s
not the whole picture.
While many well-known
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ing and immune-boosting
qualities, there are some
tasty additives that elevate
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palatable to unforgettable,
and also are very good for
us. For some time now,
doctors have known that
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for why people have used
herbs and spices for more
than just seasoning for
hundreds, if not thousands,
of years.
Besides being zesty and
hot, intense and complex,
and even lovely to look
at, herbs and spices have
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addition to preventive at-
tributes, they also may be
effective in managing, if
not curing, chronic disease.
When using spices and
herbs, a little goes a long
way toward receiving their
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That brings us to using
them in recipes. The world
of spices and herbs is a big
one, and most of us only
have an inkling of all the
choices available and how
to use them. Ethnic cuisines
have been using native
herbs and spices to prepare
both beverages and sweet
and savory dishes for mil-
lennia.
Even though America is
a melting pot, we still con-
sider many herbs and spic-
es as exotic. For example,
while we are now familiar
with herbs like rosemary
and use it often in both sa-
vory and sweet dishes, most
of us consider mint, another
versatile ingredient, for use
only in sweet dishes.
Mediterranean cooks use
mint often and deliciously
in savory dishes. The use
KITCHEN DIVA PHOTO
of cloves and cinnamon is
FRPPRQ LQ ,QGLDQ VDYRU\ The world of spices and herbs is a big one, and most of us only have an inkling of all the choices available and how to use them.
dishes. The list goes on of Ethnic cuisines have been using native herbs and spices to prepare both beverages and sweet and savory dishes for millennia.
the myriad of spices and
the ways we can use them
NEW BEGINNINGS
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CHRISTIAN FELLOWSHIP
us healthy.
Worship Service 10:30 AM
My recipe for Spice
Sunday School 9:00 AM
Breaded Chicken Fingers
Pastor J.C. Barnett
with Quinoa and Green
Children's Church
& Nursery Available
Onions puts an internation-
700 West Orchard Avenue
al and nutritious spin on a
P.O. Box 933
childhood favorite. You can
Hermiston, Oregon
541-289-4774
change the spice combina-
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Seventh-day
around the world.
Adventist Church
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Saturdays
cery and explore its spice
Sabbath School . . . . . . . . . . . . . . . . 9:30 a.m.
aisle, and buy a cookbook
Worship Service . . . . . . . . . . . . . 11:00 a.m.
featuring unique ways to
w i t h u s !
p
i
1255
Hwy.
395
S.
•
567-5834
h
s
Allan Payne, Pastor
use spices or herb. Make
oasisvineyard.us
W o r
567-8241
the 2015 the year that you
Worship 9:30 AM
"come as you are"
855 W. Highland • Hermiston
spice up your food ... and
your life!
The Full Gospel
First United
First Christian
— Angela Shelf Med-
St. Johns
Home Church
Methodist
earis is a children’s author,
Church
235 SW 3rd
"Proclaiming
the
Message
of
Church
Of
Episcopal Church
culinary historian and
Phone 567-7678
Hope, Living the Gospel of Love"
Hermiston
author of seven cook-
All People
Rev. Ed Baker - Rev. Nina Baker
SUNDAY WORSHIP 10:45 AM
Rev. Dr. James T. Pierce, Pastor
Sunday: Sunday School . . . . . 10:00 am
books. Her website is www.
Are
Welcome
Open Hearts, Open minds,
SUNDAY SCHOOL 9:30 AM
Worship . . . . . . . . . . . . . . . . 11:00 am
divapro.com. To see how-to
Scripture, Tradition
Open doors
Evening Service . . . . . . 7:00 pm
CHILDREN'S CHURCH 11:00 AM
Wednesday Service . . . . . . . . . . . . . . 7:00 pm
and Reason
videos, recipes and more,
Nursery Provided
191 E. Gladys Ave.
"Casting all your care upon him;
Family service 9am Sunday
567-3013
Sunday Worship at 11am
for he careth for you."
Like Angela Shelf Med-
Gladys Ave & 7th Hermiston
1 Pet. 5:7
(541) 567-3002
775 W. Highland Ave., Hermiston
Fr. Dan Lediard, Priest. PH: 567-6672
earis, The Kitchen Diva!
on Facebook. Read Gina
Our Lady of Angels
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Grace Baptist Church
Harlow’s blog about food
555 SW 11th, Hermiston
CHURCH
Catholic Church
and gardening at www.
567-9497
125 E. Beech Ave. • 567-3232
565 W. HERMISTON AVE.
Nursery provided for all services
peachesandprosciutto.com.
DAILY MASS: Monday-Friday
Pastor David Dever
Sunday School - 9:30 AM
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . English 7:00 am
Recipes may not be reprint-
THURSDAY . . . . . . . . . Spanish 6:00 pm
Sun.
Bible
Classes . . . . . . . . . . . . . . . 10:00am
Worship
-
10:45
AM

ed without permission from
SATURDAY: . . . . . . . . . English 5:00 pm
Sun. Worship Service . . . . . . . . . . 11:00am

6:00
pm
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Spanish
7:00
pm
Angela Shelf Medearis
Sun. Evening Worship . . . . . . . . . . 6:00pm
SPICE BREADED CHICKEN FINGERS
1-1/4 pound chicken tenderloins (12 pieces) or 1
1/4 pounds of boneless, skinless chicken thighs cut
into 1-inch wide pieces
1 cup dry, unseasoned breadcrumbs (Japanese
Panko breadcrumbs work best)
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon smoked paprika
1/2 teaspoon oregano
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne
1 egg, lightly beaten
1 tablespoon milk
1/4 cup olive oil or vegetable oil
4 mint leaves, thinly sliced
1. Combine the breadcrumbs, 1/2 teaspoon each
of the salt and pepper, along with garlic powder,
cumin, coriander, smoked paprika, oregano, cinna-
mon and cayenne in a shallow dish or pie plate.
2. Place the egg in another shallow dish with re-
maining 1/2 teaspoons of salt and pepper, and whisk
in the milk. Dip each piece of chicken into egg mix-
ture, then coat in crumb-spice mixture, pressing
lightly to be sure crumbs adhere well.
3. Heat oil in a large nonstick skillet over me-
dium heat. Add chicken in a single layer and cook
until crumbs are golden brown and the interior is no
longer pink, about 3 minutes per side.
4. Place chicken on a paper towel-lined plate to
absorb any excess oil, then plate individual servings
with a side of the Quinoa and Green Onions (see
below) and sprinkle with mint leaves. Serves 4.
QUINOA WITH GREEN ONIONS
1 cup quinoa
2 teaspoons vegetable oil
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2 cups low-sodium chicken broth
2 tablespoons butter
2 green onions, thinly sliced
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strainer. Set aside to drain.
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heat. Add garlic and saute just until fragrant, about
1 minute. Add the chicken broth and bring to a boil.
Add quinoa and reduce the heat to a simmer. Cook,
stirring occasionally, until the quinoa is tender and
most of the broth has been absorbed, about 12 min-
utes.
3. Stir in the butter and one-half of the sliced
scallions; season to taste with salt and pepper. Re-
move from heat and allow to stand for 3 minutes.
4. Sprinkle with remaining green onions and
serve with Spiced Chicken Fingers, if desired.
Serves 4.
Church
Directory
SUNDAY: . . . . . . . . . . . . . . English 9:00 am
. . . . . . . . . . . . . . . . . . . . . . . . . . . Bilingual 11:00 am
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Spanish 1:00 pm
OFFICE . . . . . . . . . . . . . . . . . . . . . . . . . . . . 567-5812
NEW HOPE
COMMUNITY CHURCH
1350 S. Hwy. 395, Hermiston
"People Making A Difference"
Sunday Worship Services
9:00 am, 10:45 am
Classes for kids during both
Services en Español
Dave Andrus, Pastor
For more information call
567-8441
Wed Prayer & Worship - 7:00 PM
“Proclaiming God’s word,
growing in God’s grace”

Wed. Prayer & Bible Study . . . 6:00pm
www.hermistonlmbc.com
To share your worship times
call Amanda Jacobs
541-278-2683
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