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Page 2 • Holiday Gift Guide • November 28, 2013
Black Forest Cookies—A Twist On A Classic Dessert
We at Sound Man: Would like to wish everyone a joyous Holiday season and to remember the greatest gift of all. A Savior was born unto you and gave His life, so that you may live yours.
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(NAPS)—Chocolate and cherries are the foundation of the classic dessert Black Forest Cake. Now you can enjoy the same flavors in a delicious cookie that can surprisingly be served to family and friends who want gluten-, grain- and dairy-free treats. This easy-to-make recipe was created by Carol Kicinski, a professional recipe developer, editor in chief of Simply Gluten Free Magazine and TV chef. Kicinski explains, “They are something between a macaroon and a brownie made better with ruby-red maraschino cherries.” In fact, maraschino cherries can add color and flavor to a variety of baked goods, so it’s wise to keep a jar or two in your pantry for when you’re ready to bake.
o! Ho! H Ho!
541.882.0309
2730 S. 6th St.
2¼ ¼ ½ ½ ½ ½ 1 2 ¾ 1
cups blanched almond flour* cup unsweetened cocoa powder teaspoon baking soda teaspoon kosher or fine sea salt cup vegetable oil cup brown sugar teaspoon vanilla large eggs cup semisweet chocolate chips Black Forest Cookies are gluten-, grain- and dairycup maraschino cherries, patted dry and quartered free, which makes them a popular treat.
Preheat oven to 350°. Line two baking sheets with parchment paper. Combine the almond flour, cocoa powder, baking soda and salt in mixing bowl. Whisk together oil, brown sugar, vanilla and eggs. Add to dry ingredients; mix well. Stir in chocolate chips and cherries. Using teaspoon or small (#60) ice cream scoop, spoon dough onto the prepared baking sheets about 2 inches apart. Bake for 11 minutes or until the cookies are firm. Cool on pans for 5 minutes, then remove to a wire rack to finish cooling. Makes 2½ dozen cookies. *Grind your own almond flour: Pulse about 3 cups sliced almonds in food processor until it reaches the consistency of flour. Yield: about 2¼ cups almond flour. For delicious recipes from The National Cherry Growers and Industries Foundation, visit www.nationalcherries.com. Or go to www.simplygluten-free.com for more gluten-free advice and recipes.
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November 28, 2013 • Holiday Gift Guide • Page 3
Choose lighter fare this Thanksgiving Statistics indicate the average Thanksgiving dinner exceeds 3,000 calories. That is more calories than a person should eat in an entire day, much less a single meal. Many people admit to indulging on bigger portions and more fattening foods come the holiday season, but choosing some lighter fare this Thanksgiving can make the meal healthier without sacrificing taste. Although there are staples of Thanksgiving dinner, many low-calorie foods can be included to make the meal healthier. The following are a few healthy substitutions or alterations holiday hosts can make when preparing their Thanksgiving feasts. • Trim down the turkey. Play up the main course with aromatic seasonings or unexpected flavors. Use garlic, olive oil and basil to add a boost of flavor to turkey without having to rely on butter or salt. Marinate the bird with lemon juice and citrus marmalade for a sweet, yet pungent flavor. Consider omitting the bread stuffing and making a stew of roasted root vegetables instead. • Opt for turkey breast. White meat of a turkey tends to have less fat and calories than the darker cuts. Serve turkey breasts only, which will not only cut down on calories, but also on the amount of time needed to cook the meal. • Make homemade cranberry sauce. Taking the time to make your own cranberry sauce means you can control the ingredients. Cut down on the amount of sugar used in the recipe or substitute it with honey or molasses. • Reduce the number of courses. Thanksgiving dinner often features multiple courses. Extra courses can be expensive, but such massive spreads also lead many people to overeat. Stick to two or three courses, and chances are guests will not miss the extra food. • Choose whole-grain breads. Sliced whole-grain breads or rolls paired with an olive tapenade will be flavorful and such breads are healthier than white bread and butter. • Flavor vegetables with herbs. Vegetables grilled or sauteed with fresh herbs may be so flavorful they will not need added dressings that tend to be rich or cream- or butter-based. Have a wide variety of vegetable side dishes available so guests can fill up on healthier fare rather than more calorie-dense items. • Serve only low- or no-calorie drinks. Beverages can add a substantial amount of calories to Thanksgiving meals. Give guests the option of sparkling water or even diluted cider so they’re not filling up on sugary sodas or other high-calorie beverages. • Serve fresh fruit for dessert. Create a fresh fruit salad that can be served in lieu of fatty cakes and pastries. • Include other activities. Do not make the meal the centerpiece of the celebration. Plan activities, such as a game of football in the yard or a walk around the neighborhood. This places Thanksgiving meals can feature lighter fare to discourage a smaller emphasis on eating while giving guests guests from overindulging in unhealthy foods. the opportunity to burn off some of their meal.
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Page 4 • Holiday Gift Guide • November 28, 2013
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(NAPS)—If you are looking for a sweet way to enhance your holiday fare and impress your family and friends with your culinary skills, think honey. Home cooks like honey for its versatility and array of culinary benefits. Because of its unique flavor profile, honey complements and enriches a variety of foods. From baked goods to marinades, honey provides balance to any dish and also adds a hint of natural sweetness. There are more than 300 varietals of honey found in the United States (www.honeyloca tor.com), making the culinary opportunities truly endless. For a delicious holiday meal, try Honey Lavender Pork Loin with Caramelized Bananas. The pork is coated with honey, succulently tender after a juicy roast in the oven. Due to the humectant nature of honey, the meat’s moisture is locked into the loin, creating a tender and moist bite with each forkful. Honey’s emulsification properties naturally make it a great binder and thickener for sauces. The honey, matched with a hint of lavender, creates a delicate and sweet sauce to top the pork. The HoneyLavender Sauce will be sure to wow your holiday guests. More than just a drizzle, let honey dazzle your holiday celebrations this year. For more information about using honey as a versatile culinary ingredient, and for more honey recipes and how-to culinary videos, visit www.honey.com. Use this recipe to brighten up the holidays with your family and loved ones:
Honey Lavender Pork Loin with Caramelized Bananas
4 servings Cook Time: 40 min (roast) Pork 1 tablespoon grape seed oil 1¼ lbs. pork loin 2 tablespoons salt ¾ cup low-sodium chicken broth 2 tablespoons honey 1 tablespoon lavender leaves, mashed Honey-Lavender Sauce 3 tablespoons honey 1 tablespoon lavender leaves, diced ½ teaspoon salt Caramelized Bananas ½ tablespoon butter or coconut oil (optional) 3 large bananas, sliced
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November 28, 2013 • Holiday Gift Guide • Page 5
Pork: Preheat oven to 375°F. In a medium skillet over medium-high heat, add 1 tablespoon grape seed oil. Season pork loin with salt on all surfaces. Sear pork loin on all sides, about 2 to 3 minutes per side (8 to 12 minutes total). Remove loin and place into foil-lined baking pan. Add chicken stock to skillet and deglaze by scraping brown bits from bottom of pan. Add 2 tablespoons honey and 1 tablespoon lavender and stir. Pour over pork loin and bake in preheated oven for 10 to 12 minutes, or until internal temperature is 145°F. Remove from oven and allow to rest for 5 minutes. Proceed with sauce and cara melized bananas. Honey-Lavender Sauce: Combine 3 tablespoons honey, 1 tablespoon lavender and salt. Add roasting pan juices. Bring to a boil, lower heat and simmer for 5 minutes or until thickened. Caramelized Bananas: While sauce simmers, add butter and/or coconut oil to medium skillet over medium heat (if using nonstick skillet, can skip oil). Add banana slices and cook, stirring occasionally, for 5 to 10 minutes, or until slices soften and turn golden brown. Finish: Slice pork loin into ½-inch slices. Spoon banana slices on plate and arrange pork medallions over banana. Drizzle sauce over all. Garnish with additional lavender leaves and serve immediately. Recipe courtesy of Jessie Erwin, RD, for the National Honey Board.
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Page 6 • Holiday Gift Guide • November 28, 2013
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November 28, 2013 • Holiday Gift Guide • Page 7
Stress-free holiday hosting tips Gatherings with friends and family are a big part of the holiday season. Many people
• Hire a cleaning service. One of the more difficult parts of holiday hosting is cleaning
travel during the holidays to spend time with distant relatives, but those same people often
the house before guests arrive. A thorough house cleaning can take up a substantial amount
want to gather with those loved ones who live nearby as well. Thus an abundance of gather-
of time, which tends to be hard to come by during the holiday season. To avoid a late night
ings comes in December, when office parties, dinners with family and festivities with friends
cleaning session or the need to spend a valuable weekend afternoon hard at work around the
have a way of dominating the last five weeks of the year.
house, hire a cleaning service to come and clean your house in the days before the party. Such
services can clean your home in a fraction of the time it might take you to do so on your own,
All of those gatherings translate to a lot of holiday hosting, and hosts can easily feel
overwhelmed as they try to juggle hosting duties with everything else that comes along dur-
and this removes one of the more time-consuming and arduous tasks from your to-do list.
ing this time of year. The following are a few steps holiday hosts can take to make hosting a lot less hectic and a lot more fun.
• Have a theme for the party. Holiday hosts may worry about how to entertain their
guests throughout the party. A theme party makes it easier to entertain guests, who can show
• Enlist help. Just because a holiday party is at your home does not mean others can’t
up decked out in holiday pajamas or sweaters or bring along a favorite unique compilation
pitch in or will be unwilling to help. If you plan to decorate for the party, invite a friend over
of holiday songs for a sing-along. Such themes set a tone for the party right away and often
to assist. When hosting a holiday dinner party, ask guests to bring certain items to save you
make it easier for guests to unwind immediately. Seek suggestions for a theme from your
some work. Ask one guest to bring some dessert, saving you the time it takes to visit the
guests to make the party even more fun.
local bakery or bake your own desserts, and ask others to provide side dishes. This drastically
reduces the time it will take you to shop for groceries and cook the meal, leaving you more
to a local restaurant, especially if your friends and family members are on board with the idea.
time to spend with friends and family, both during the party and in the days leading up to the
If your schedule is especially hectic this holiday season, then move the party from your home
festivities.
to a local restaurant, where the staff can worry about accommodating your guests and you
can simply relax and have a good time with your loved ones. When choosing a restaurant, look
• Plan well in advance. The earlier you begin planning the party, the less stress you’re
• Pass the buck. Hosting a holiday dinner party? Consider passing the hosting duties on
likely to feel as a host. Certain items for the party, like decorations and certain snacks and
for one with a menu that features something for everyone. Entree selections should include a
beverages, have no expiration dates, so buy such items well in advance of the party. This leads
pasta dish, a beef dish, a seafood dish, a poultry dish, and vegetarian fare.
to one less task to tackle in the weeks and days leading up to the party. Planning early also
affords you ample time coordinate with guests and decide who will be responsible for certain
pare for the party as it draws closer. Planning early, seeking help and input from your guests
party tasks. Planning a party at the last minute can be stressful, so if you know you will be
and delegating certain tasks can help ensure hosts have as festive a time as their friends and
handling hosting duties this holiday season, start preparing for the party as soon as possible.
family members.
Holiday hosting is meant to be fun, but hosts often find themselves scrambling to pre-
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Page 8 • Holiday Gift Guide • November 28, 2013
Give the gift of Fine Food. Pies, Cheesecakes and Ice Cream for the Holidays
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Pears Take Center Plate With One-Pan Meals (NAPS)—Weeknight meals can be both convenient and flavorful with simple one-pan recipes. The trick is to build meals from ingredients that are versatile and can complement their “pan-mates.” Northwest-grown USA Pears can be used in both sweet and savory dishes. Pears pair well with chicken, pork and fish and make a great addition to family favorites such as pizza or grilled sandwiches. Consider adding pears to your meals for both extra flavor and nutrition. They are an excellent source of fiber and a good source of vitamin C. This appetizing recipe shows off the pear’s flavor and versatility.
Crispy Chicken Cutlets with Pears and Shallots
W Deli e ver!
Call Jeff Mueller 541-892-9184
Gift Certificates Available
7255 S. 6th St. 541-273-5281
BASIN TE IMMEDIA CARE
4 ¼ 2 3 2 2 ¾ 1 4 2
small boneless, skinless chicken breasts Salt and freshly ground black pepper cup all-purpose flour tablespoons extra-virgin olive oil, divided tablespoons unsalted butter, divided shallots, thinly sliced USA Pears, peeled, cored and cut in ½-inch dice cup chicken stock Juice of 1 lemon Pears bring a lot to the table—including teaspoon Dijon mustard flavor, fiber and vitamin C. teaspoons finely chopped fresh thyme (about 4 sprigs) tablespoons coarsely chopped flat-leaf parsley
Place each chicken breast between 2 sheets of plastic wrap. Using a heavy skillet, pound the breasts to ¼-inch thickness. Season both sides with salt and pepper and lightly coat with flour. Place 1 tablespoon each of olive oil and butter in a large skillet over medium-high heat. When the butter begins to foam, add two of the chicken breasts and sauté on one side until golden brown, 2 to 3 minutes. Turn and sauté until cooked through, 2 to 3 minutes. Transfer the chicken to a plate and repeat with 1 tablespoon each of olive oil and butter and remaining chicken breasts. Add the shallots and pears to the pan and cook over medium-high heat until lightly translucent and golden, about 3 minutes. Add the chicken stock, lemon juice, mustard and any juices on the plate and deglaze the pan, scraping any brown bits on the bottom with a wooden spoon. Simmer until the sauce reduces by half, about 4 minutes. Add the chopped thyme and parsley and stir in the remaining tablespoon of butter until just melted. Spoon sauce over chicken cutlets and serve over wilted spinach. Yield: Makes 4 servings. For recipe inspiration and more, visit www.usapears.org and follow USA Pears on Facebook and Twitter.
Happy Holidays from the staff & crew!
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November 28, 2013 • Holiday Gift Guide • Page 9
“Oh, by gosh, by golly it’s time for mistletoe and holly. Tasty pheasants, Christmas presents, countrysides covered in snow.” As exemplified by this holiday hit by Henry Sanicola, Frank Sinatra and Dok Stanford, holly and mistletoe are an integral part of holiday imagery and tradition. Holly is used to adorn a home in green and red finery alongside evergreen boughs and wreaths. In addition, it has become customary to hang a bouquet of mistletoe under which people are encouraged to share a holiday kiss. While these elements of celebrations are now incorporated into many of the secular and religious components of Christmas, they have very different origins.
STEVE’S PLACE
Holly Holly has been used since the days of the early Pagans as a decoration for midwinter festivities, when it was brought into homes to keep evil spirits away. The ancient Romans also believed that holly prickles drove away evil spirits, and it held a place of honor at December festivals dedicated to the god Saturn. To avoid persecution during the Roman pagan Saturnalia festival, early Christians would participate in the tradition of hanging evil-repelling holly on their homes to appear like the masses. Eventually as the number of Christians grew, the tradition became less of a pagan one and more associated with Christians and Christmas. Some people have inferred that holly and its prickly edges is symbolic of the crown of thorns Jesus wore at his crucifixion, with the red berries representing blood. Mistletoe Mistletoe was once held sacred by the Norse, Celtic Druids and North American Indians. It is actually a parasitic plant that grows on a wide range of host trees. Heavy infestation can dwarf the growth and kill these trees. In cultures across pre-Christian Europe, mistletoe was seen as a representation of divine male essence (and thus romance, fertility and vitality). The plant also was thought to be a symbol of peace, and anyone standing below it should receive tokens of affection. When enemies met beneath mistletoe, they had to lay down their weapons and observe a truce until the next day. This is how the tradition of kissing under the mistletoe likely began, and why a ball of mistletoe is now hung in homes during Christmas, a season of peace and affection. Homeowners who hang mistletoe and holly around their homes during the holiday season should be mindful of pets and youngsters around the plants. Mistletoe and holly are considered to be moderately to severely toxic, and ingesting the leaves could be dangerous. Therefore, keep these plants away from curious hands. Mistletoe is commonly hung up high, which should make it less problematic, but holly should be hung high as well. Now largely associated with Christmas celebrations, holly and mistletoe were once part of pagan rituals and ancient Whether faux or fresh mistletoe, a bouquet of this plant symbolizes peace and tranquility for Christmas. superstitions.
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Page 10 • Holiday Gift Guide • November 28, 2013
Fast, Easy Recipes Free You For Family Fun (NAPS)—To spend less time cooking dinner and more time with your family, it helps to have a few simple yet delicious recipes at your fingertips. Fortunately, you can find hundreds of family-pleasing dinner ideas from the Pillsbury Bake-Off® Contest online. Many of them use seven ingredients or less (not including table salt or ground black pepper) and take only 30 minutes or less of active prep time. For example, there’s this recipe created by Kim Van Dunk of Caldwell, N.J., which uses ground turkey and Green Giant® frozen chopped spinach for a lighter yet full-flavored spin on traditional meatballs. Van Dunk, along with 99 other finalists, will compete for the $1 million grand prize at the 46th Pillsbury Bake-Off® Contest this November.
Meatball and Breadstick Sub Skewers Prep Time: 25 Minutes Total Time: 55 Minutes Makes 6 servings For a new twist on an old favorite, try these Meatball and Breadstick Sub Skewers.
Open Thanksgiving Day! 4-8pm
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Heat oven to 375°F. Line 2 large cookie sheets with parchment paper. Microwave frozen spinach as directed; cool slightly and squeeze dry with paper towels. In bowl, mix bread pieces and half-and-half; let stand 1 minute. With fork, mash bread until well blended. Add spinach, turkey, 3⁄4 teaspoon salt and 1⁄4 teaspoon pepper; mix well. Shape mixture into 36 (1 1⁄2-inch) balls. Unroll dough; separate into 12 breadsticks. Thread one end of a breadstick on 10-inch skewer; add 1 meatball, leaving 1⁄4 inch between dough and meatball. Repeat threading with breadstick and 2 additional meatballs. Place 1 inch apart on cookie sheet. Repeat with remaining breadsticks and meatballs. Bake 18 to 22 minutes, rotating cookie sheets halfway through bake time, or until meatballs are no longer pink in center and meat thermometer in center of meatball reads 165°F. Sprinkle each skewer with 1 tablespoon cheese. Bake 3 to 4 minutes longer or until cheese is melted. Meanwhile, in 1-quart saucepan, cook sauce over medium-low heat until thoroughly heated. Serve with meatball skewers. To find more simple, fast and tasty dinner recipes to please the whole family, go to www.BakeOff.com.
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November 28, 2013 • Holiday Gift Guide • Page 11
Put a stop to the battle of the holiday bulge
or chicken. Even lean ham is good. Devote much of the rest of your plate to roasted vegetables and whole grains. Take only small portions of high-fat foods like candied yams or bread stuffings. You will The holiday season is dominated by parties, family gatherings and festive foods. Overindulgence in rich still satisfy your craving, but you won’t be overdoing it. foods and drink during the holiday season, compounded by cold weather that can make it difficult to exercise, • Skip the spirits for the most part. Alcoholic beverages often leads to weight gain by the end of the holiday season. But focusing on diet and exercise during the holiday are loaded with empty calories. Many people would rather reserve season can help you avoid unwanted weight gain and provide more energy as the season progresses. bonus calories for a piece of pie or a rich brownie. Limit yourself to The following are some effective ways to sail through the season without gaining weight. one drink per day. • Don’t scrimp and sacrifice all of the time. The body is a powerful machine, but it does not always • Exercise every day. It can be easy to push exercise aside work the way that we want it to. According to nutritional experts, rather than metabolizing food on a daily basis, when you’re busy with holiday tasks. But soon your metabolism the body is geared to work over longer periods of time. That means you can balance out a high-calorie day by may slow down in response to your body’s suddenly more sedentary eating less food and/or lighter fare on the days before and after those days when you anticipate overeating. lifestyle, leading to weight gain. Aim for some sort of daily exercise, • Fill up before you go out. If you are worried about high-calorie foods and drinks that are often served whether you decide park further away from stores at the mall or at parties or holiday gatherings, eat before going to the event. Hunger may cause you to overeat and fill up on the take the stairs instead of the escalator. Don’t relegate exercise to a wrong kinds of foods. Instead, eat a low-calorie snack that’s high in protein and high in fiber before leaving the New Year’s resolution. Inactivity will only mean you have to work house. Eating beforehand may help you avoid the chips and dips. harder in the future to shed those unwanted pounds you packed on • Get plenty of sunshine when possible. Lack of sunlight can attribute to winter blues, which may lead during the holiday season. some people to rely on comfort foods. Such foods are typically rich in carbohydrates, fats and sugars. Spending Weight gain may be another part of the holiday season for time outdoors in the sun each day can improve your mood and get you off of the couch. many men and women. But individuals concerned about adding • Fill up your plate with the right mix of foods. Don’t deny yourself when faced with a big holiday Moderation is the best approach to diet durextra pounds can stop the pattern of gaining weight during the dinner. Rather, fill the plate with a good mix of foods. Devote more space to lean proteins, such as roasted turkey holiday season by making smart choices throughout the season. ing the holiday season.
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The Pumpkin Patch Thrift Store Mon-Sat 10-5
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COFFEES • ALOHA WEAR • JEWELERY • UKELELES • SOUVENIERS • MUSIC 1116 Main St. | Wed-Fri 10-6, Sat 10-2 | 541-850-8255 | www.ohanamommas.com
840 Klamath Ave - Corner of 9th St
541-850-5217
Page 12 • Holiday Gift Guide • November 28, 2013
Jump-Start Your Morning With A Heart-Healthier Breakfast
FINDABLES
Your Holiday source for gently used, quality furniture
(NAPS)—A good breakfast is important, but some people skip it to save a few minutes in the morning. Planning ahead is one way to save time and fit in what some call the most important meal of the day. Try keeping a hearty make-ahead breakfast on-hand that doubles as a snack for on-the-go. This easy-to-make nut and fruit granola recipe packs a heart-healthier punch with benefits like omega-3s from pistachios and Smart Balance, along with important vitamins, minerals and other nutrients. To give your heart a jump-start in the morning, try this:
Homemade Coconut-Pistachio Granola
enefit b s d e Proce chool Bell™ tion S hing Opera ng new clot he t i provid children in 12 for K- math Basin Kla
Open Tues-Sat 11am-3pm
1330 East Main St, Klamath Falls • 541-883-1721
3 cups old-fashioned rolled oats 3⁄4 cup coconut chips or flakes Coconut-Pistachio Granola can be a breakfast 1 cup unsalted pistachios your heart and taste buds will love. 1⁄2 stick (1⁄4 cup) Smart Balance® Blended Butter Sticks, melted 1⁄4 cup honey 1⁄3 cup packed brown sugar 1⁄4 teaspoon cinnamon 1⁄2 teaspoon salt 1⁄2 teaspoon vanilla 1 cup dried cherries or cranberries (optional)
Combine oats, coconut and pistachios in a large bowl. In a small bowl, whisk together melted butter, honey, brown sugar, cinnamon, salt and vanilla. Pour mixture over dry ingredients and stir until mixed. Spread granola on two baking sheets. Bake at 300 degrees for 40 minutes or until lightly browned, stirring twice while baking. For clumpier granola, do not stir during final 10 minutes of baking and do not stir until cooled. Mix in dried fruit, if using. Store in an airtight container. Yield: 18 servings; 1⁄3 cup per serving Per serving (without optional dried fruit): 158 calories, 3g protein, 21g carbohydrate, 7g fat, 2g saturated fat, 0g trans fat, 3mg cholesterol, 99mg sodium, 2g fiber, 10g sugar
The Choice is Clear! Free Triple Pane Upgrade Expires 11/30/13
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Drive in or we pick up & deliver on cars & trucks
541-884-8196 1317 East Main 1-800-772-8386 basinglass1969@aol.com www.Basinglassandaluminum.com
Emergency Call: 541-891-8395/541-884-5013
CCB #00983
November 28, 2013 • Holiday Gift Guide • Page 13
The basics of poinsettia plant care
Although poinsettias are most often associated with the holiday season, they are actually tropical plants. In spite of their origins, poinsettias can thrive during the holiday season and even last long after the holidays have come and gone. Poinsettias are native to Mexico and Central America. Aztecs called the plant cuetlaxochitl. The flowering plant was first introduced to the United States by Joel Poinsett, the U.S. ambassador to Mexico, and was subsequently renamed the poinsettia. The flowers of the poinsettia are actually the yellow blooms at the middle of the bright red or white bracts that form on the plant. Perhaps due to the bright red of the bracts, the plant quickly became a popular Christmas plant. It’s important to note that poinsettias grow in a warm climate and therefore must be kept in tropical conditions to ensure the plant’s health. Furthermore, poinsettias bloom in response to shortening daylight hours. That means they will need ample darkness each night in order to simulate the dark nights of short, winter days. To achieve this, you may need to put the plant into a dark closet for 12 to 14 hours each night. During the day, the plant should be in a sunny window where it will have access to bright light. The more light the better. Keep the soil evenly moist. Misting the plant will help it to retain some humidity. Also, fill the overflow saucer on your flower pot with gravel to allow water seeping through the pot to evaporate from the gravel. Hot temperatures indoors combined with high humidity will help the plant to thrive. Even one day without adequate moisture can cause the leaves to drop. Furthermore, decreasing temperatures can cause leaves to fall off. The goal is to keep the indoor temperature consistent. While many poinsettia plants are discarded after the holiday season, these plants can actually be cut back and saved for next season. Trimming back any remaining leaves and continuing to care for the plant by keeping it moist can help. To force the blooms next season, start reducing the plant’s exposure to sunlight in mid-September to October. Again, this will mean removing the plant to an area that is shrouded in complete darkness. Even streetlights or indoor lighting can affect blooming. If the plant does not begin to turn color before the holiday season, you may need to purchase a new plant and try again next year.
10am to 4pm 1229 E Main
All proceeds benefit Klamath Hospice patients and their families.
Evening Christmas Sale
December 11th 5pm to 8pm Everything In The Store
20% OFF M-F 6am-7pm Sat 10am-5pm
Donate an item of food & ride the bus for free!! Annual “Food Bank” Drive December 23rd thru December 28th (Monday thru Thursday)
Canned foods and non-perishable items
541-883-2877 • BasinTransit.com
Mon-Sat. 10-6
“The Store You Can’t Ignore”
Antique, Craft and Collectible Mall 195 East Main St. • Klamath Falls
541-273-7553
Page 14 • Holiday Gift Guide • November 28, 2013
Unique Stocking Stuffers 20% off for the hoLidays In Stock and Special Orders
Rick’s Smoke Shop 3 Convenient LoCations! 600 Main Street • 3009 Maywood Drive 2209 Madison Street
541-884-6951
www.rickssmokeshop.com
Simple Thanksgiving Dinner Tips Courtesy Of The Founding Fathers (NAPS)—Many Americans want to treat family and friends to a holiday meal with a bit of tradition to it. Making that easier is a delicious recipe for roast turkey that harks back to Colonial times. “Thanksgiving is about re-creating family traditions, about taking time to be with loved ones and honoring generations-old values,” explains Emmy Award–winning TV host, cookbook author and culinary historian Chef Walter Staib, City Tavern of Philadelphia proprietor. “It’s the only truly American holiday centered around savoring our nation’s culinary heritage.” This simple turkey recipe is based on what our forefathers ate at their celebrations. “It will taste just as delicious now as it did to our Founding Fathers.”
Early American Roasted Turkey recipe by Chef Staib Serves 8 to 10 1 1 1⁄4 2 2 1 1 1
(18- to 20-pound) turkey, with giblets Salt and freshly ground black pepper medium yellow onion, quartered cup chopped fresh parsley Tbsp. chopped fresh thyme medium shallots, finely chopped bunch fresh sage, on stem bunch fresh tarragon, on stem Tbsp. olive oil
Preheat oven to 325° F. Place oven rack on bottom level. Place wire roasting rack in large roasting pan and spray with vegetable cooking spray. Remove giblets, neck and any visible fat from cavity. Discard liver and fat. Rinse turkey inside and out with cold water; pat dry. Sprinkle turkey cavity with salt and pepper. Place quartered onion inside. In small bowl, combine parsley, thyme, shallots and 1 tablePBS “A Taste Of History” host Walter Staib displays a roast turkey spoon of the oil. Sprinkle with salt and prepared in a traditional Colonial manner. a generous grinding of pepper. Rub herb mixture on meat under the skin on each side of the breastbone. Place fresh sage and tarragon under skin, leaving whole. Tie drumsticks together with kitchen string and twist the wing tips behind the back. Place turkey, breast side up, in prepared roasting pan. Roast for about 2 hours, until breast is browned. Cover with foil and roast for 3 to 4 hours, basting the turkey every 15 minutes with its own juices. Roast until a meat thermometer inserted in a thigh muscle registers 180–185° F. “Turkey is delicate by nature—the sharper the knife, the cleaner the cut and the nicer the presentation,” says Staib. “Thankfully, we don’t have to rely on the 18th-century grinding stone to create sharp knives. EdgeCraft makes holiday entertaining a little easier with Chef’sChoice® sharpeners.”
Chef’sChoice® Turkey-Carving Tips: • Step 1 Be sure to use a good, sharp knife. Sharp knives are not only safer, they will help you smoothly cut thin, even slices without shredding the meat. Fortunately, you don’t have to be an expert to put a razor-sharp edge on your knife. Chef’sChoice® M130 professionally sharpens, steels and strops all brands and types of knives. Precision guides eliminate guesswork for sharp, durable edges. For help finding a sharpener that’s right for you, call (800) 342-3255 or visit www.chefschoice.com.
• Step 2 After the turkey is cooked (meat thermometer should read 180–185° F when inserted in the thickest part of the turkey), cool the bird for 15 minutes. Cooling makes the meat firmer and easier to slice. Remove and set aside the turkey legs and the last joint of each wing. Make a long, deep (to the bone) horizontal “base cut” into the breast just above the wing.
• Step 3 Slice down vertically through the breast until you meet the original base cut. This will release perfect, even slices. Following these preparation and carving tips can help make your Thanksgiving a meal to remember and one that our country’s founders would have enjoyed!
November 28, 2013 • Holiday Gift Guide • Page 15
A less traditional yet tasty take on a holiday dinner
1. Mince the apricots, cherries and figs by hand or in a food processor. 2. Slice the tenderloins lengthwise, almost all the way through. Open them up and lay them flat. Place Holiday dinners vary from household to household. Some might prefer a traditional meal of turkey with all each tenderloin on a large piece of plastic wrap. Cover with another piece of plastic wrap and pound of the trimmings, while others might want to try their hands at something new. For those among the latter group, each piece of meat with a meat tenderizer until it is about 1/2-inch thick. Remove the top piece of the following recipe for “Winter-Stuffed Pork Tenderloin,” from Laurey Masterton’s “The Fresh Honey Cookbook” plastic. (Storey Publishing), is sure to make a splash at your holiday dinner table this season. 3. Season the surface of the pork with the salt and pepper. Divide the fruit mixture in half and spread evenly on the cut surface of each tenderloin. Top each with half of the cheese. Roll up each tenderloin, Winter Fruit-Stuffed Pork Tenderloin Serves 8 using the bottom piece of plastic to help you, tucking in the fruit and cheese as you go. Tie kitchen string every 2 inches around the tenderloins, continuing to push in any fruit or cheese that may fall out. 1/2 cup dried apricots 4. Preheat the oven to 450 F. 1/2 cup dried cherries 5. Heat the oil in a large skillet over medium-high heat. Sear the tied tenderloins, turning as each side 1/2 cup dried figs is browned. Be careful when searing the open side, as some fruit and cheese might fall out. You are just 2 pork tenderloins (about 3 pounds total) 1 teaspoon salt trying to seal in the meat juices, not trying to cook the pork all the way through. 1 teaspoon freshly ground black pepper 6. Combine the butter and honey in a microwaveable bowl and microwave on high for about 20 sec1 cup crumbled blue cheese onds, or until the butter is melted. Drizzle the butter over the tenderloins. 2 tablespoons extra-virgin olive oil 7. Place the tenderloins on a baking sheet. Bake for 15 to 20 minutes, or until the meat reaches an 4 tablespoons butter 1/4 cup honey, preferably sourwood honey internal temperature of 150 F. Remove the baking sheet and allow the tenderloins to sit for at least 10 Winter Fruit-Stuffed Pork Tenderloin minutes before slicing. This will keep the juices in the meat rather than all over your kitchen counter. 8. Snip off and discard the strings. Slice the pork into 1-inch-thick pieces and serve.
A “Berry” Good Idea
Season’s Greetings from the staff at
(NAPS)—Here’s what may be a holiday gift to many: If you’re careful and enjoy healthy meals during the many celebrations, you may not have to resolve to change your diet in the New Year. Fortunately, some tasty, traditional foods can be a big help. Recent scientific research shows that cranberries contain significant amounts of antioxidants and other phytonutrients that may help protect against heart disease, cancer and other diseases. Combining them with nutritious rice increases the nutrition even more. One quick, easy and economical way to enjoy cranberries is with RiceSelect’s Texmati® rice in a Cranberry Pecan Rice Pilaf recipe. Cranberry Pecan Rice Pilaf
e 2 1 1¾ ¾ ½ ½ ¼
tablespoons butter cup uncooked Texmati rice cups chicken broth cup grated Parmesan cheese cup dried cranberries cup chopped pecans, toasted cup sliced green onions Salt and ground black pepper, to taste
R&J Auto Repair • Complete Bar Service • Full Service Catering • Budget-based Proposals No Job Too Big or Too Small
541-798-5161
137 E. Front St., Merrill
A&M
Shell
Your One Stop Shop For All Your Travel Needs Cranberries and rice make for a nice side dish that’s delicious and nutritious.
Melt butter in 2-quart saucepan over medium heat. Add rice; cook and stir 2 to 3 minutes. Add broth and heat to boiling; stir once or twice. Reduce heat; cover and simmer 15 minutes or until liquid is absorbed. Remove from heat. Stir in cheese, cranberries, pecans and onions. Season to taste with salt and pepper. It makes for a nice side dish when entertaining or just for the family, and if you add a little (left-over) turkey, it can provide your protein as well. Learn More For further facts, tips and recipes, go to www.riceselect.com.
Happy Holidays From Merrill Come
in out of the Cold
for some hot treats
104 East Front Street Merrill, OR 97633
541-798-5916
YUMMY’S
COWBOY CUISINE
541.798.5700 • 1.888.656.8577
The Merrill Clinic
Season’s Greetings From the Staff and crew! The Bonanza Clinic 31863 Highway 70 Bonanza, OR 541.545.1820 or 541.545.1821 The Merrill Clinic 125 North Lincoln Street Merrill, OR 541.798-5073 or 541.798.5074
Page 16 • Holiday Gift Guide • November 28, 2013
Journey Through “Decades of Decadence” to Better-for-You Desserts
(NAPS)—Each decade has its own style of desserts. Yet whether it’s Lemon Chess Pie from the 1820s, Black and White Cookies first baked up in the Roaring 1920s or Frozen Grasshopper Pie from the 1950s, some desserts have stood the test of time. Now you can enjoy them with a modern influence thanks to CanolaInfo’s “Decades of Decadence” recipe collection by Ellie Krieger, M.S., R.D., host of the Cooking Channel’s “Healthy Appetite.” Krieger updates six iconic desserts with heart-healthy ingredients such as canola oil, lowfat yogurt and whole-grain flour to help keep calories in check and saturated fat content low. Each decadent dessert has less than 400 calories per serving and is made with canola oil, which has the least saturated fat and most omega-3 fat of all common culinary oils. “Simple ingredient swaps like canola oil for butter and Greek yogurt for cream lighten up desserts without taking away from their indulgent taste,” says Krieger. “Everyone should be able to enjoy a dessert once in a while and these recipes make it easy to do so. Recipes from different eras help us remember and celebrate those times. Such culinary traditions are a huge part of the joy of cooking and baking.” The classic cake here was made famous by women’s magazines after canned pineapple became available in slices. The recipe here gets a fresh, healthy update with canola oil keeping it moist, light and low in saturated fat; the addition of tender, whole-grain pastry flour; and a lovely kick of crystallized ginger to mingle with the pineapple in the caramelized topping.
Preheat oven to 350° F. Generously spray bottom of 9-inch nonstick layer cake pan with canola oil cooking spray. Sprinkle evenly with brown sugar, then arrange pineapple rings on top in one layer. Sprinkle chopped ginger pieces in spaces around pineapple rings and in their centers. In medium bowl, whisk together all-purpose flour, whole-wheat flour, sugar, baking powder and baking soda. In another medium bowl, whisk together buttermilk, canola oil, eggs and vanilla. Mix wet and dry ingredients until combined. Pour batter over pineapple-brown sugar mixture and bake until top is lightly browned and wooden skewer inserted into center of cake comes out clean, 40–50 minutes. Let cool for 5 minutes, then run knife around cake edges and, using oven mitts, invert cake onto large serving plate. *Note: Whole-wheat, all-purpose flour can be substituted for whole-wheat pastry flour. Learn More For further facts, tips and recipes, go to www.CanolaInfo.org.
Pineapple Upside Down Cake Yield: 8 servings
canola oil cooking spray 1⁄3 cup packed dark brown sugar 4 to 5 pineapple rings (about 1⁄4 of whole pineapple) sliced about 1⁄2-inch thick 2 Tbsp chopped crystallized ginger 1¼ cups all-purpose flour 3⁄4 cup whole-wheat pastry flour*
3⁄4 1 1 1 ½ 2 1½
cup granulated sugar tsp baking powder tsp baking soda cup low-fat buttermilk cup canola oil large eggs tsp vanilla extract
Nothing says Merry Christmas like a gift from It's a Chocolate Thing Stop by our Christmas store Open December 13-23 ONLY or Order for free delivery year round
The upside of dessert: Pineapple Upside Down Cake may have first become popular in the 1930s, but a more healthful version is a treat today.
Save 20% with this coupon
November 28-December 31, 2013
Choose from a huge assortment of products to support your health and fitness goals.
It's a Chocolate Thing! Christmas Store! 2725 S. 6th St. ! Open December 13-23! www.itsachocolatething.biz! 541-363-6854
5522 South Sixth Street Klamath Falls, OR 97603 www.gnc.com • (541) 850-4462
Store Hours: Mon-Fri. 9-7, Sat. 9-6, Sun. 12-5 *Coupon must be presented at time of purchase. No discounts apply to Hot Buy! items. Discount applies to the regular price of items.
November 28, 2013 • Holiday Gift Guide • Page 17
Lake District Hospital
WeAppreciate Your Business
700 South “J” street, Lakeview OR 97630 541-947-2114 www.lakehealthdistrict.org
Acute Care
& Emergenc
y
Wishing You the Very Best This Holiday Season!
For Happy & Healthy Families
Ultrasound
Over 30 Years Experience and Professional Service
Long Term Care
e
d Car
Woun Birthing Suites Radiology
onitoring
Cardiac M
s rgerie
Su
And much more...
Office: 541-947-2395 Jim Clause: 541-219-1393 PO Box 5 Lakeview, OR 97630 OR CCB #160191 CA 843150 NV 1003311806
Start Right, Start Here Holiday Shopping Headquarters Gifts For Everyone On Your List!
Lakeview
Lakeview Lockers Let us “Meat” your Expectations Source Verified - Sustainable
Beef • Pork • Lamb • Goat • Chicken • Turkey
We proudly feature:
4 North E Street, Lakeview 541-947-2210 Mon-Sat 8:30am-6pm, Sun 9am-4pm
Howard’s drugs More THan a PHarMacy
• Ambassador Greeting Cards • Bushnell Binoculars & Scopes • Gifts • Cameras • Jewelry • Kodak Picture Makers for Digital Photos
(541)947-2141 101 North “F” St., Lakeview
• Locally grown grass-finished Beef • Pure country pork • Pasture raised Poultry • Award Winning Charcuterie
As well as:
• Artisan Cheeses from all over the world • Fine Wines • Craft Beers • Spices • Gift Items Lakeview Lockers has been serving Lake county and the surrounding area continuously since 1940! Our passion is holistic agriculture. We not only sell you meat, we are involved in the dayto-day work of raising animals. We know where our meat comes from and can promise you the best meat you’ll ever eat. The highest quality meats, artisan cheeses, fine wines, craft beers...
It’s all here at Lakeview Lockers! Worth the Drive!
“Meet th e Author ” Cookbook si gning Nov. 27th 2 pm-6p with Wine a m nd Cheese Tast ing
Retail Store Hours: Thurs-Sat, 9am-6pm Thanksgiving Hours: Mon 25th - Wed 27th, 9am-6pm Christmas Hours: Thurs 19th - Tues 23rd, 9am-6pm • Closed Sunday
207 N. L St, Lakeview, OR 97630
(541)947-3789 www.lakeviewlockers.com
CH R I S T M A S
Page 18 • Holiday Gift Guide • November 28, 2013
t t a t p
COLORING CONTEST
C M
3 1
3 2 1 1 1
1st Place Free Mini Pizza
Abby’s Pizza 1919 Austin St • 2226 Shallock Ave
Merry , s a M t s i r h C ! l l a ’ y
Hot Chocolate Certificate good at Dutch Bros
$10.00 The Nickel • 2117 South 6th Street
2nd Place Free Mini Pizza
Abby’s Pizza 1919 Austin St • 2226 Shallock Ave
Hot Chocolate Certificate good at Dutch Bros
3rd Place Free Mini Pizza Abby’s Pizza 1919 Austin St • 2226 Shallock Ave
Contest entRY FoRM PleAse PRInt
Contest Rules
Name
Please Read Carefully
Address City Phone
Zip Age
1. This contest is divided into three age division: 3-5 years of age; 6-8 years of age; and 9-12 years of age. 2. All pictures must be submitted with the completed official entry blank. 3. Entries must be mailed or brought to The Nickel on or before Noon, Monday, December 16, 2013. Address entries to: The Nickel, 2117 S. 6th St., Klamath Falls, OR 97601. 4. Entries will be judged on the basis of originality and neatness for the child’s age group category. 5. Winners will be announced in The Nickel on December 19, 2013. 6. All entries become the property of The Nickel and will not be returned.
1
D • c • • T
November 28, 2013 • Holiday Gift Guide • Page 19 Antiques … Glassware …
Classic hummus gets a spicy makeover
e l a S y a d i r Black F
Black Friday Sale
Directions: • Blend garbanzo beans, water, tahini, lemon juice, olive oil, chipotle peppers, garlic, and cumin in food processor until smooth. • Add pimientos and pulse until coarsely chopped. • Stir in cilantro. Season with sea salt and pepper to taste. This can be made a day ahead. Bring to room temperature before serving.
Furniture …
3 1/2 cups Garbanzo beans (chickpeas), drained 1/2 cup water cup Roland® Tahini (sesame paste) 3 tablespoons fresh lemon juice 2 tablespoons Roland® Extra Virgin Olive Oil 1 tablespoon Roland® Chipotle Peppers in Adobo Sauce, minced 1 garlic clove, minced 1 teaspoon fresh cumin, ground cup Roland® Pimientos 1/3 cup fresh cilantro, chopped Roland® Fine Sea Salt and black pepper, ground, to taste.
Nov. 29th 10-5
Primitives …
Chipotle Hummus Makes 16 servings
Collectibles …
Make Your Wishes Come True at
Hot, spicy foods are enjoyed by many and can be found in restaurants and on dinner tables across the globe. Home cooks can take the heat up a notch with spicy smoked peppers that turn any meal into something delicious. From omelets to chili to marinades, adding peppery spice imparts a smoky, sweet and alluring flavor to dishes. Traditional recipes can also be given a bit of heat. Such is the case with the following recipe for “Chipotle Hummus” courtesy of the makers of Roland® Chipotle Peppers in Adobo Sauce (www.rolandfood.com).
Dec. 7 4-7
th
2345 Hope Street 541.884.2345
5th Annual Open House
ing Draw Enter or a f et t Bask f i G e Fre
(off S. 6th St. Behind Casey’s) Open • Tues - Sat 10 to 5pm
Page 20 • Holiday Gift Guide • November 28, 2013
Come o Sale goi n in... ng on N
OW!
Save NOW... Black Friday... and beyond!
Ready for the Holidays? We have what! you need now Sofas and ts matching Lovesea
our Come in check oofuat ccent great selectionrecliners. chairs and Living Room Dining Room Entertainment Bedroom and more!
727 South 5th Street Klamath Falls COUPON
0ff
All Recliners
Excludes already reduced items. Limited to stock on hand. Expires 11/30/13.
starting at
299
$
95
COUPON
COUPON
Take an additional
100
Queen Sets
541-850-8952
www.FurnitureWarehouseNW.com
00
Choose from • Latex • Pillowtops • Memory Foam ALL COMFORTS!
Mon-Fri 9:30-5:30 Saturday 10am-5pm Closed Sunday
(where 5th and 6th meet)
$
! e l a S s s e r tt Ma
Take an additional
$
100
00
0ff
All TV Stands
Excludes already reduced items. Limited to stock on hand. Expires 11/30/13.
Take an additional
$
100
00
0ff
All Lift Chairs
Excludes already reduced items. Limited to stock on hand. Expires 11/30/13.