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The INDEPENDENT, January 4, 2012
Food for Thought
by Leslie Barnes
Warm up with a hot bowl of soup or a warm dish of
pasta.
TORTILLA SOUP
2 T vegetable oil
1 medium onion, chopped
2 cloves garlic, sliced
1 chipotle in adobo sauce,
minced
1 T chili powder
Sort and wash the lentils. Combine lentils, water, carrots, salt, thyme, garlic,
parsley and bay leaves in a large Dutch oven; bring to a boil. Cover, reduce heat,
and simmer 45 minutes or until tender.
Melt butter in a large nonstick skillet over medium-high heat. Add the onion and
cumin; sauté 10 minutes or until browned. Stir onion mixture into lentil mixture. Dis-
card bay leaves and parsley. Add chard to soup; simmer, uncovered, 10 minutes
or until chard is tender. Remove soup from heat. Stir in juice and pepper. Ladle 1-
1/3 cups soup into each of 6 bowls; top each serving with 1 T yogurt.
Serves 6.
2 tsp kosher salt
6 cups chicken broth
1 cup corn kernels, fresh, or frozen and thawed
1 ripe tomato, chopped
1 cup shredded cooked chicken
1/2 cup cilantro leaves
1/4 cup freshly squeezed lime juice (about 2 limes)
About a dozen corn tortilla chips, broken a bit
Lime wedges, optional
CHICKEN MARSALA PASTA
Heat the oil in a medium saucepan over medium heat. Add onion, garlic, chipo-
tle, chili powder and salt, and cook until the onion softens, about 5 minutes. Add
the chicken broth, bring to a boil, reduce the heat slightly, and simmer, uncovered,
for 10 minutes. Add the corn and cook for 5 minutes more.
Remove saucepan from heat and stir in the tomato, chicken, cilantro, and lime
juice. Divide the tortilla chips among 4 warmed bowls, ladle the soup on top, and
serve with lime wedges, if desired.
Serves 4.
LENTIL SOUP WITH CHARD
Adding the greens toward the end of cooking keeps their color bright.
1-3/4 cups dried brown lentils
2 qts water
1 cup carrots, diced
1-3/4 tsp sea salt
Dash of dried thyme
2 garlic cloves, crushed
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.
2 parsley sprigs
2 bay leaves
2 T butter
3 cups chopped onion
1 tsp ground cumin
6 cups torn Swiss chard
1 T fresh lemon juice
1/2 tsp freshly ground black pepper
6 T plain whole yogurt
2 boneless, skinless chicken breasts
1 8-oz pkg fresh mushrooms, sliced
1 onion, diced
3 garlic cloves, minced
3/4 cup Marsala cooking wine
1/2 cup chicken broth
1/2 cup heavy cream
1 lb penne pasta
1 cup Parmesan cheese
5 T butter
1 T olive oil
salt and pepper to taste
1/2 cup fresh Italian (flat leaf) parsley, chopped
Season the chicken breasts on both sides with salt and pepper. Melt 1 T of the
butter and 1 T of olive oil in a large skillet. Cook chicken, turning once until browned
on both sides and fully cooked (the internal temperature has reached 165 de-
grees). Transfer to a plate and allow the chicken to cool. Once the chicken has
cooled, slice it into strips.
Cook pasta according to package directions. Meanwhile, melt 1 T of butter in a
skillet, add garlic, mushrooms and onions. Cook until the onions
are almost tender (about 5 minutes). Add Marsala wine, chicken
broth and heavy cream. Bring to a boil. Reduce heat and simmer
until the sauce is thickened. Add cooked, sliced chicken to the
pan.
P IONEER B APTIST F ELLOWSHIP
When the noodles are cooked, drain and toss them with 3 T of
John Cahill, Pastor
butter.
Dump noodles into a serving dish. Add the mushroom,
939 Bridge Street, Vernonia
chicken and Marsala sauce mixture, and 1/2 cup of Parmesan
503-429-1161
cheese. Season with salt and pepper. Toss until well combined.
www.pbfalive.com
Sunday School 9:30 a.m.
Serve with Parmesan cheese and chopped Italian parsley.
Sunday Morning Worship 11:00 a.m.
Serves 4.
Thursday Prayer 7:00 p.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
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.
BUTTERMILK SPICE CAKE
WITH CREAM CHEESE FROSTING
Cake
spray oil
2 cups flour
3/4 cups sugar
3/4 tsp baking soda
1-1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
1 T ground ginger
3/4 tsp salt
3/4 cup brown sugar
8 T butter, softened at room temperature
3/4 cup buttermilk
2 eggs
Please see page 13