Page 6
The INDEPENDENT, August 5, 2010
Food for Thought
by Leslie Barnes
FLANK STEAK STIR FRY
WITH ASPARAGUS AND RED PEPPER
3 T vegetable oil
1/2 lb asparagus, trimmed, cut on the diagonal into 1-1/2
inch lengths (about 1 1/2 cups)
1 lb flank steak, sliced in half lengthwise (along the grain),
then cut into thin strips, 2 inches long and 1/4 inch wide
(The steak will be easier to slice if you put it in the freez-
er for 15 minutes before slicing.)
1 red bell pepper, seeded, de-ribbed, and cut into thin strips
2 inches long and 1/4
inch wide
2 tsp cornstarch dissolved in 3 Tablespoons water
All Purpose Stir Fry Sauce
3 T soy sauce (use gluten-free soy sauce for gluten-free version)
1 tsp finely chopped, peeled, fresh ginger
1 small clove garlic, minced
1 green onion, including green tops, chopped
1/2 tsp chili oil
While chopping the ingredients in preparation, bring a small saucepan of water
to boil. Parboil the asparagus pieces for 2 minutes, drain, rinse in cold water, drain
again and set aside. If you plan to serve this dish with rice, prepare 2 cups of white
rice in a separate pan, following the instructions on the rice package.
Prepare the All Purpose Stir Fry Sauce by combining the ingredients in a small
dish, and set aside.
Stir-fry the asparagus in a wok (or a thick-bottomed pan with at least 2” sides that
can take high heat) in 1 T of oil, on high heat, for about 2 minutes until lightly
browned. Remove asparagus from pan and set aside.
Add another 1 T of oil to the pan and stir fry the beef strips in 2 batches, for 2-3
minutes until browned but still pink inside. Return the first batch of beef to the pan
and add the bell pepper. Stir and toss over high heat until just beginning to wilt, 1-
2 minutes.
Quickly stir the cornstarch liquid and add it to the pan along with the stir fry
sauce. Cook until sauce thickens, 1-2 minutes. Return asparagus to the pan, toss
to evenly coat, and serve with white rice (unless you are going low-carb, in which
case, leave out the rice).
Serves 4.
MEATBALLS WITH RICOTTA IN TOMATO SAUCE
10 oz ground pork shoulder
10 oz sweet Italian sausage, casing removed
2 oz prosciutto or pancetta, minced (Easier to cut if put in the
freezer for 15 min.)
4 cups cubed white bread, crusts removed
1/2 cup chopped fresh flat-leaf parsley
1 tsp dried oregano
1 tsp fennel seeds
1/2 tsp red pepper flakes
1-1/2 tsp Kosher salt
2/3 cup ricotta cheese
3 eggs, lightly beaten
Olive oil
1 28-oz can crushed tomatoes (high quality, either San Marzano
or Muir Glen)
1/4 cup chiffonaded* fresh basil leaves (If fresh basil is not avail
able, add a tablespoon of dried basil to the tomatoes before
adding to the meatballs.)
1/2 cup freshly grated Parmesan cheese
*To chiffonade basil leaves, stack leaves on top of each other,
then roll up leaves lengthwise like a cigar, slice thinly starting at
the end.
In a large bowl, combine the pork, Italian sausage, prosciutto
or pancetta, bread cubes, parsley, oregano, fennel, red pepper
flakes, and salt. Use your hands to mix until the ingredients are
evenly distributed. Do not over-work.
Whisk beaten eggs and ricotta together in a separate bowl un-
til there are no more large clumps of ricotta. Pour into the bowl of
with meat mixture. Mix with your hands until just incorporated.
Again, do not over-mix.
If you want to test the seasoning, form a small bit of the mix into a patty and heat
in a small skillet on the stovetop until cooked through. Adjust seasoning to taste,
adding more herbs, chili, or salt, as preferred. Keep meat mixture in refrigerator
while doing this.
Preheat oven to 425°F. Coat the bottom of a large roasting pan with olive oil.
Form meatballs in your hand, about 1-1/2-inches in diameter, using about 3 T of
the mixture to form each meatball. Arrange in pan so there is some space between
them. If too crowded they will steam and not brown.
Roast meatballs in the oven for about 30 minutes, turning the meatballs after
about 20 minutes, until they are beginning to
brown.
Remove pan from oven. Use a metal spat-
ula to dislodge meatballs from sticking to the
pan. Add crushed tomatoes and carefully
cover the pan (it’s hot!) with aluminum foil.
Return pan to the oven. Lower the heat to
300°F. Cook for an additional one to 1-1/2
hours.
Sprinkle basil into sauce before serving.
Makes about 24 meatballs. Top with grat-
ed Parmesan.
Serves 5-6.
ENCHILADA PIE
1 lb ground chuck
1 (14.5 oz) can cream of mushroom soup
1 (14.5 oz) can whole tomatoes, crushed
olive oil
2 cups shredded Colby jack cheese
1
2
1
6
onion, chopped
small cans diced green chilies
(14.5 oz) can tomato sauce
corn tortillas
Preheat the oven to 350 degrees F.
Brown the meat and onion together, drain. In a saucepan, cook the soup, chilies,
crushed tomatoes, and tomato sauce. Add the browned meat and simmer on low
heat. In a frying pan heat a little olive oil and heat the corn tortillas until they are
warm but still soft. Place 4 of the warmed tortillas in the base of a casserole dish
and top with 1/2 of the meat mixture. Sprinkle with 1/2 of the cheese. Repeat the
layers, starting with the final 2 tortillas, meat mixture and remaining cheese. Bake
for 30 minutes.
Serves 5-6.
Church Directory
V ERNONIA F OURSQUARE C HURCH
S T . M ARY ' S C ATHOLIC C HURCH
P IONEER B APTIST F ELLOWSHIP
Carl Pense, Pastor
850 Madison Avenue, Vernonia
503 429-1103
Sunday Worship Service: 10:30 a.m.
Children’s Sunday School
Rev. Luan Tran, Administrator
960 Missouri Avenue, Vernonia
503 429-8841
Mass Sunday 12:00 Noon
Religious Educ. Sunday 10:30 a.m.
John Cahill, Pastor
939 Bridge Street, Vernonia
503-429-1161
Sunday School 9:45 a.m.
Sunday Morning Worship 11:00 a.m.
Wednesday Prayer 7:00 p.m.
S EVENTH D AY A DVENTIST
V ERNONIA C OMMUNITY C HURCH
Larry Gibson, Pastor
2nd Ave. and Nehalem St., Vernonia
503 429-8301
Morning Worship, 11:00 a.m.
Sabbath School 9:30 a.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.
A SSEMBLY OF G OD
Wayne and Maureene Marr
662 Jefferson Ave., Vernonia,
503 429-0373
Sunday School 9:45 a.m.
Morning Worship 11:00 a.m
F IRST B APTIST C HURCH
359 “A” Street, Vernonia
503 429-4027
Sunday School 9:45 a.m.
Sunday Worship Service 11:00 a.m.
Wednesday Prayer Meeting 7:00 p.m.
V ERNONIA C HRISTIAN C HURCH
Sam Hough, Minister
410 North Street, Vernonia
503 429-6522
Sunday School 9:45 a.m.
Sunday Worship 11:00 a.m.
(meets in Youth & Family Center)
Home Group Meeting throughout
the week at various locations
N EHALEM V ALLEY B IBLE C HURCH
C HURCH OF J ESUS C HRIST
OF L ATTER D AY S AINTS
Gary Taylor, Pastor
Grant & North Streets, Vernonia
503 429-5378
Sunday School 10:00 a.m.
Morning Worship 11:00 a.m.
Nursery available
Wednesday Service 7:00 p.m.
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.