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About The independent. (Vernonia, Or.) 1986-current | View Entire Issue (Aug. 3, 2011)
Page 6 The INDEPENDENT, August 3, 2011 Food for Thought by Leslie Barnes Soup and salad are a great option for lunch or dinner, year ‘round. Make up a mixed green salad and top it off with this easy-to-make sun-dried tomato salad dressing. For a stand alone meal, just add oven roasted chicken to your salad and a splash of shredded cheese. CHEDDAR CHICKEN CHOWDER 2 bacon slices Cooking spray 1 lb skinned, boned chicken breast, cut into bite-size pieces 1 cup chopped onion 1 cup diced red bell pepper 2 garlic cloves, minced 4-1/2 cups chicken broth 1-3/4 cups diced, peeled red potatoes 2-1/4 cups frozen whole-kernel corn 1/2 cup all-purpose flour 2 cups 2% low-fat milk 3/4 cup (3 oz) shredded cheddar cheese 1/2 tsp salt 1/4 tsp pepper Cook bacon in a Dutch oven coated with cooking spray over medium-high heat until crisp. Remove bacon from pan. Crumble; set aside. Add chicken, onion, bell pepper, and garlic to bacon fat in pan; sauté 5 minutes. Add broth and potatoes; bring to boil. Cover, reduce heat, and simmer 20 minutes or until potatoes are ten- der. Add corn; stir well. Place flour in a bowl. Gradually add milk, stirring with a whisk until blended; add to soup. Cook over medium heat 15 minutes or until thick, stirring frequently. Stir in cheese, salt, and pepper. Top with crumbled bacon. Serves 4. CHILI CON CARNE 8 poblano chiles 3 lb boneless chuck roast, trimmed and cut into 1/2-inch cubes 1-1/2 tsp salt 1/2 tsp black pepper 3 T all-purpose flour 2 T olive oil, divided Church Directory V ERNONIA F OURSQUARE C HURCH F IRST B APTIST C HURCH Carl Pense, Pastor 850 Madison Avenue, Vernonia 503 429-1103 Sunday Worship Service: 10:30 a.m. Children’s Sunday School Pastor John D. Murray 359 “A” Street, Vernonia 503 860-3860 Sunday School 9:45 a.m. Sunday Worship Service 11:00 a.m. Wednesday Prayer Meeting 7:00 p.m. S EVENTH D AY A DVENTIST Larry Gibson, Pastor 2nd Ave. and Nehalem St., Vernonia 503 429-8301 Morning Worship, 11:00 a.m. Sabbath School 9:30 a.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 S T . M ARY ' S C ATHOLIC C HURCH 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 OMMUNITY C HURCH Ralph Young, Pastor 957 State Avenue, Vernonia 503 429-6790 Sunday Bible Classes 9:00 a.m. Family Praise & Worship 10:30 a.m. Wednesday Prayer 6:30 p.m. Thursday Ladies Study 7:00 p.m. Nursery 10:15 a.m. Vernonia Community Preschool 3 cups chopped onion 4 garlic cloves, minced 3 cups peeled seeded chopped plum tomatoes (about 10 medium) 1 T dried oregano 1 T ground cumin 1 chipotle chile, canned in adobo sauce 3 T chopped fresh cilantro 6 T shredded reduced-fat cheddar cheese Preheat broiler. Place poblanos on a foil-lined baking sheet; broil 8 minutes or until charred, turn- ing after 6 minutes. Place poblanos in a zip-top plastic bag; seal. Let stand 15 min- utes. Peel and cut chiles into 1-inch pieces. Sprinkle beef with salt and black pepper; dredge in flour. Heat 1 T olive oil in a Dutch oven over medium-high heat. Add half of beef to pan; sauté for 5 minutes, turning to brown on all sides. Remove from pan. Repeat procedure with remaining oil and beef. Reduce heat to medium. Add onion to pan; cook 12 minutes, stirring occasion- ally. Add garlic; cook 3 minutes, stirring frequently. Return beef to pan. Stir in toma- toes, oregano and cumin; bring to a simmer. Cover and cook 1 hour, stirring occa- sionally. Stir in poblanos; simmer for 45 minutes or until beef is tender, stirring occasionally. Rinse, seed, and chop chipotle. Stir in chipotle and cilantro. Sprinkle with cheese. Serves 6. CUBAN BLACK BEAN SOUP 2 bay leaves 1 lb dried black beans 12-1/2 cups water, divided 1 T canola oil 3-1/2 cups chopped green bell pepper (about 3 medium) 2-1/2 cups coarsely chopped onion 1/3 cup chopped shallots (about 2 small) 1 T ground cumin 2 T dried oregano 2 T chopped fresh oregano 1-1/2 T sugar 2 tsp kosher salt 2 cups diced peeled avocado 2 T fresh lime juice 2 cups thinly sliced red onion 1-1/2 cups chopped smoked, fully cooked ham 1 cup chopped fresh cilantro 1 cup light sour cream P IONEER B APTIST F ELLOWSHIP 1/3 cup unsalted pumpkinseed kernels, toasted John Cahill, Pastor 1/3 cup finely chopped seeded jalapeño peppers 939 Bridge Street, Vernonia (about 2 medium) 503-429-1161 Lime wedges (optional) www.pbfalive.com Sunday School 9:45 a.m. Sunday Morning Worship 11:00 a.m. Thursday Prayer 7:00 p.m. N EHALEM V ALLEY B IBLE C HURCH 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. V ERNONIA C HRISTIAN C HURCH C HURCH OF J ESUS C HRIST OF L ATTER D AY S AINTS 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) Various Home Group Meetings 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. Place bay leaves and beans in a Dutch oven. Add 12 cups water to pan; bring to a boil. Reduce heat, and simmer 2-1/2 hours or until tender, stirring occasionally. Heat oil in a large skillet over medium heat. Add bell pepper, chopped onion and shallots to pan; cook 10 minutes or until onion is tender, stirring frequently. Stir in cumin, dried oregano and fresh oregano; cook 2 minutes, stirring frequently. Remove from heat; let stand 10 minutes. Place vegetable mixture in a blender; add remaining 1/2 cup water. Puree until smooth. Add vegetable mixture, sugar, and salt to beans; simmer 10 minutes, stirring occasionally. Discard bay leaves. Combine avo- cado and juice; toss gently. Ladle 3/4 cup bean mixture into each of 10 bowls; top each serving with about 3 T avocado mixture, about 3 T red onion, 2 T ham, about 1-1/2 T cilantro, about 1-1/2 T sour cream, 1 tsp pumpkinseed kernels, and about 1/2 tsp jalapeño pepper. Serve with lime wedges, if desired. Serves 10. More recipes on page 19