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