Image provided by: University of Oregon Libraries; Eugene, OR
About The independent. (Vernonia, Or.) 1986-current | View Entire Issue (Feb. 5, 2009)
Page 6 The INDEPENDENT, February 5, 2009 Food for Thought By Leslie Barnes Here is another group of satisfying mid-winter recipes, complete with dessert. These are healthy meals that are low in cost. CHILI CON CARNE Chipotle chile powder 2 T red chile powder 1 tsp chipotle chile powder 1 T ground cumin 2 tsp ground oregano 1 tsp thyme 1/2 tsp ground coriander seeds 3-4 T water Chili 4 strips bacon 2-1/2 pound chuck roast, cut into 1/2-inch cubes Salt, to taste 1 medium white onion, chopped 3 cloves garlic, minced 2 jalapeño chili peppers, stems, seeds and ribs removed, minced 1 14-oz can whole tomatoes 2-1/2 cups water 1 T freshly squeezed lime juice 1 tsp sugar 1 14-oz can red kidney beans, drained and rinsed 1 tsp cornstarch, dissolved in a couple tablespoons of water Grated cheddar cheese and chopped red onion for garnish BLACK BEAN, RED PEPPER, CORN AND QUINOA SALAD 5 T olive oil 1 cup whole-kernel corn 1/2 cup quinoa; rinsed in cold water 1 lg ripe tomato; peeled, seeded and chopped 1 cup chicken or vegetable broth 1 sm sweet red pepper; seeded and chopped 1/4 tsp ground cumin 2 green onions; finely chopped 1/4 tsp salt 3 T chopped cilantro leaves 2 T lime juice 2 T chopped fresh parsley leaves 1/8 tsp ground black pepper 2 cups mixed salad greens 1 cup cooked or canned black beans In 1-quart saucepan, heat 1 T oil over medium heat. Add quinoa and stir until toasted and aromatic, about 5 minutes. Stir in broth, cumin and salt; heat to boiling over high heat. Reduce heat to low, cover, and simmer until liquid is absorbed, about 15 minutes. Remove from heat and let stand 5 minutes; with fork, fluff quinoa and set aside at room temperature to cool. In medium-size bowl, whisk together remaining 4 T oil, lime juice and black pep- per. Stir in black beans, corn, tomato, red pepper, green onions, cilantro, chopped parsley, and cooked quinoa. To serve, divide greens among 4 salad plates. Spoon quinoa mixture onto greens. Serve at room temperature or refrigerate until 30 minutes before serving. Serves 4. In a small bowl, combine all ingredients using just enough water to form a light paste. Set aside. MINNESOTA MUNCHERS Cook bacon in a large skillet on medium high heat until crisp. Use a slotted These are fantastic! spoon to remove from pan and set aside on a paper towel. Pour bacon fat from the pan into a separate container, reserve. When the bacon cools, crumble it into small- 1 cup butter 1-1/2 cups brown sugar 2 eggs er pieces and set aside. 2 tsp vanilla extract 2-1/2 cups all-purpose flour Increase heat to medium high, add back in one T bacon fat. Working in batches 1 tsp baking powder (or could use baking soda) so you don’t crowd the beef (crowding will steam cook the meat instead of brown- 1/4 tsp salt 1 cup milk chocolate chips ing it), brown the beef cubes on all sides, lightly salting as you cook the beef. Re- 1/2 cup semisweet chocolate chips move beef from pan, set aside. 2/3 cup English toffee bits (use more if desired) 1 cup pecans, chopped Add another T bacon fat to the pan. Add chopped onions and sauté until soft, Preheat oven to 350°F. Line cookie trays with parchment paper (or spray with about 5 minutes. Add garlic and jalapeño, cook until fragrant, 1 minute more. Add cooking spray). Cream butter and sugar together. Beat in eggs, one at a time, then the chili paste and cook 2-3 more minutes. stir in vanilla. Combine flour, baking powder and salt; stir into the creamed mixture. Into a 6-quart thick-bottomed Dutch oven, put onion/chili mixture, beef, bacon, Stir in milk chocolate chips, semisweet chocolate chips, toffee bits and pecans. tomatoes (break up the whole tomatoes with your fingers as you put them in the Drop by tablespoonfuls onto the greased cookie sheets (Or spread dough out pot), water, lime juice and sugar. Heat chili on medium high heat until it comes to a onto baking tray and bake as one large cookie. After tray cools a few minutes, use simmer, then reduce the heat to low. Cover and cook for 1-1/2 hours, then uncov- cookie cutters to make your favorite shapes.) er and cook another half hour, keeping the temperature at a place where you can Bake 10-12 minutes. Allow to cool slightly on baking sheet before transferring to maintain a simmer. wire cooling rack. Dissolve cornstarch in a little water (otherwise you’ll have lumps to deal with) and add to the chili to thicken it. Gently mix in the kidney beans. Add salt to taste. Adjust seasonings. Depending on the acidity of the tomatoes and lime juice you may need a little more sugar to bring the stew to balance. At this point you can also add a little more chili powder if you desire more heat. N EHALEM V ALLEY B IBLE C HURCH S EVENTH D AY A DVENTIST F IRST B APTIST C HURCH Sprinkle with grated cheddar cheese and chopped red onion. Gary Taylor, Pastor Gary S. Walter, Pastor 359 “A” Street, Vernonia Serve with cornbread, tortilla chips, and/or rice. Grant & North Streets, Vernonia 2nd Ave. and Nehalem St., Vernonia 503 429-4027 Serves 4 to 6. Church Directory SOUTHERN CORN BREAD 1 cup self-rising cornmeal* 1/2 tsp baking soda 1/4 tsp salt 1-1/2 cups shredded cheddar cheese 1/2 cup chopped onion 1 cup milk 3 T bacon drippings (warmed to liquid) 1 tsp garlic powder 3 eggs, beaten 3/4 cup of cooked corn, fresh, defrosted frozen corn, or drained canned corn *Self-rising cornmeal is just cornmeal with the leavening al- ready in it. You can make your own easily. 1 cup of self-rising cornmeal is equivalent to: 1 T of baking powder, 1/2 tsp of salt, and 1 cup minus 1 T of cornmeal. Preheat oven to 350°F. Combine cornmeal, soda and salt. Add remaining ingredients, stirring just until dry ingredients are moistened. Spoon into a greased 10-inch cast-iron skillet. Bake for 45 min- utes or until golden brown. Makes 8 servings. 503 429-5378 Sunday School 10:00 a.m. Morning Worship 11:00 a.m. Nursery available Wednesday Service 7:00 p.m. V ERNONIA F OURSQUARE C HURCH Carl Pense, Pastor 850 Madison Avenue, Vernonia 503 429-1103 Sunday Worship Service: 10:30 a.m. Children’s Sunday School C HURCH OF J ESUS C HRIST OF L ATTER D AY S AINTS Marc Farmer, Branch President 1350 E. Knott Street, Vernonia 503 429-7151 Sacrament Meeting, Sunday 10 a.m. Sunday School & Primary 11:20 a.m. Relief Society, Priesthood and Young Women, Sunday 12:10 p.m. 503 429-8301 Morning Worship, 11:00 a.m. Sabbath School 9:30 a.m. Sunday School 9:45 a.m. Sunday Worship Service 11:00 a.m. Wednesday Prayer Meeting 7:00 p.m. A SSEMBLY OF G OD S T . M ARY ' S C ATHOLIC C HURCH Wayne and Maureene Marr 662 Jefferson Ave., Vernonia, 503 429-0373 Sunday School 9:45 a.m. Morning Worship 11:00 a.m Rev. Luan Tran, Administrator 960 Missouri Avenue, Vernonia 503 429-8841 Mass Sunday 12:00 Noon Religious Educ. Sunday 10:30 a.m. V ERNONIA C HRISTIAN C HURCH V ERNONIA C OMMUNITY C HURCH Sam Hough, Evangelist 410 North Street, Vernonia 503 429-6522 Sunday School 9:45 a.m. Morning Worship 11:00 a.m. Every Wednesday: Ladies' Bible Study 9:30 a.m. Ladies’ Worship 10:00 a.m. Children’s Choir 3:00 p.m. Family Bible Study 7:00 p.m. Grant Williams, Pastor 957 State Avenue, Vernonia 503 429-6790 Sunday Breakfast 9:00 a.m. Morning Worship 9:45 a.m. Children and Nursery 10:00 a.m. Youth Group 6:00 p.m. Preschool Mon. & Wed. 9:00 a.m. Wednesday Prayer 6:00 p.m. Tues. & Fri. Adult Volleyball 7:00 p.m.