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The INDEPENDENT, December 7, 2011
Food for Thought
by Leslie Barnes
Here are some stick-to-your ribs entrees to enjoy during
this cold weather.
HASH BROWN CASSEROLE with BACON, ONIONS
and CHEESE
6
1
2
1
bacon slices
cup chopped onion
garlic cloves, minced
(32-oz) pkg frozen Southern-style hash brown
potatoes
1 cup shredded cheddar cheese, divided
1/2 cup chopped green onions
1/2 cup sour cream
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 (10.75-oz) can condensed 30% reduced-sodium,
98% fat-free cream of mushroom soup, undiluted
Cooking spray
1 medium onion, chopped
2 cloves garlic, minced
1/2 lb button mushrooms, sliced
1/4 cup dry white wine
1-1/3 cups chicken stock*
1/2 cup sour cream
1/4 cup cream
1 cup raw, medium or long grain white rice
1-1/2 tsp salt
1 tsp each Italian seasoning and poultry seasoning
1/2 tsp paprika
2 T chopped fresh parsley
*This recipe assumes the rice requires approx 1-1/2 cups liquid per cup of rice
to cook. Some rice varieties, such as brown rice, require more liquid (and a longer
cooking time). Adjust recipe accordingly.
Preheat oven to 375°F. Heat 2T of olive oil in a large sauté pan on medium high
or high heat (hot enough to brown but not burn). Sprinkle a dash of salt on the bot-
tom of the pan. Season the chicken pieces all over with salt and pepper. Working
in batches, brown the chicken pieces on two sides, about 1-2 minutes per batch.
Add a little more salt to the pan (and more olive oil if needed) after every batch.
Cook bacon in a large nonstick skillet over medium heat until crisp. Remove ba- This will help prevent the chicken from sticking to the pan. Remove chicken pieces
con from pan, and crumble. Discard drippings in pan. Add 1 cup onion and garlic and set aside in a bowl. Note that the chicken does not have to be cooked through,
to pan; cook for 5 minutes or until tender, stirring frequently. Stir in the potatoes; only browned.
In the same sauté pan add 1 T olive oil, lower heat to medium, add onions and
cover and cook for 15 minutes, stirring occasionally.
Combine crumbled bacon, 1/4 cup cheese, green onions, sour cream, salt, pep- cook until translucent, about 3 minutes. Add garlic, cook 30 seconds more. Re-
per, and soup in a large bowl. Add potato mixture; toss gently to combine. Spoon move onions and garlic to a shallow (9 x 13 x 2 inch) casserole dish.
Raise heat to medium high, add mushrooms and dry sauté them (no need to
mixture into an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with re-
maining 3/4 cup cheese. Cover with foil coated with cooking spray. Refrigerate 8 add butter or oil), allowing mushrooms to brown lightly, and release some of their
moisture. Add mushrooms to the casserole dish.
hours or overnight.
Add 1/4 cup dry white wine to the pan to deglaze, scraping the browned bits
Preheat oven to 350°F.
Remove casserole from refrigerator; let stand at room temperature 15 minutes. from the bottom of the pan. Reduce the wine to about 1 T (At this point, if you are
Bake casserole, covered, for 30 minutes. Uncover and bake an additional 30 min- making ahead, pour the reduced wine into the casserole dish. Refrigerate cooked
onions, garlic, mushrooms, and browned chicken pieces until you are ready to
utes or until bubbly around edges and cheese begins to brown.
make the casserole.), then add chicken stock, and remove from heat. Stir in 1-1/2
Serves 6 (1-cup servings).
tsp salt, the cream, and sour cream. Add the raw rice to the casserole dish, pour
the stock, wine, cream, sour cream mixture over rice. Add the Italian and poultry
CHICKEN and RICE CASSEROLE
seasonings and paprika to the dish. Stir to evenly distribute all ingredients in the
casserole dish.
2-1/2 lbs boneless, skinless chicken thighs, cut into
Place the chicken pieces on top of the rice mixture (in a single layer if you can,
1 to 1-1/2 inch pieces, patted dry
they will be crowded). Cover the casserole dish tightly with aluminum foil. Bake in
Salt and pepper
a 375°F oven for 45 minutes. Remove foil. If the casserole is too liquid, let it cook
olive oil
a few minutes more, uncovered, until the excess liquid has evap-
orated.
Sprinkle with fresh parsley before serving.
Serves 6 (with leftovers).
V ERNONIA F OURSQUARE C HURCH
F IRST B APTIST C HURCH
P IONEER B APTIST F ELLOWSHIP
BLACK BEAN and TOMATILLO CHILI
John Cahill, Pastor
Pastor John D. Murray
Carl Pense, Pastor
Church Directory
850 Madison Avenue, Vernonia
503 429-1103
Sunday Worship Service: 10:30 a.m.
Children’s Sunday School
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 Laadies Study 7:00 p.m.
Nursery 10:15 a.m.
Vernonia Community Preschool
939 Bridge Street, Vernonia
503-429-1161
www.pbfalive.com
Sunday School 9:30 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.
1 lb dried black beans, (2 1/2 cups), rinsed
1 T extra-virgin olive oil
2 T mustard powder
2 T chili powder
1-1/2 tsp cumin seeds, or ground cumin
1/2 tsp cardamom seeds, or ground cardamom
2 medium onions, coarsely chopped
1 lb mushrooms, sliced
8 oz tomatillos, husked, rinsed and coarsely chopped
1/4 cup water
5-1/2 cups vegetable broth
1 (6-oz) can tomato paste
5-6 T minced canned chipotle peppers in adobo
sauce
1-1/4 cups grated Monterey jack, or pepper jack
cheese
1/2 cup sour cream
1/2 cup chopped fresh cilantro
2 limes, cut into wedges
Soak the beans overnight, covering with at least 2 inches of
water to allow for expansion. Rinse well in colander after soaking.
Please see page 18