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5A Wednesday, December 18, 2013 – Daily News County Fare & tasty fresh Pork and White Bean Stout Stew Last holiday season, we went a little overboard in stocking up on winter brews. When the last guest left, we had a refrigerator full of dark stouts and porters. My husband, whose taste runs to lighter beers, said it was time to start cooking. We've now had a year's worth of chicken cooked in beer, porterbased sauces and stout stews. Here's one of our favorites: pork and beans with butternut squash, which turns out to be a good vegetable pairing for the stout. The stew looks best when the squash pieces stay whole, but if they melt into the mix, don't worry. The stew will taste just as good. PORK AND WHITE BEAN STOUT STEW 8 to 12 servings (12 cups) 2 tablespoons olive oil, or more as needed 3 pounds boneless pork shoulder or boneless country-style pork chops, cut into cubes no larger than 1 1/2 inches 1 1/2 cups water, or more as needed 2 cups diced onions Kosher salt 1 cup stout, such as Samuel Smith's Imperial Stout 1/4 cup molasses 1/2 ground cloves 2 cans (about 30 ounces total) no-salt-added great Northern beans, drained and rinsed (may substitute 3 cups home-cooked white beans) Freshly ground black pepper 1 pound peeled, seeded butternut squash, cut into 3/4-inch pieces Position an oven rack in the bottom third of the oven; preheat to 325 degrees. Heat 1 tablespoon of the oil in a large, nonstick saute pan or skillet over medium-high heat. Once the oil shimmers, add half of the pork, taking care not to crowd the pan. Cook for 3 to 4 minutes, turning the pieces as needed until they lose their raw look. Transfer to a bowl. Repeat with the remaining cubes, adding oil as needed. When all of the pork Need a Physician? Doctors who listen ... Doctors who care. A FREE SERVICE PROVIDED FOR YOUR CONVENIENCE Call toll free 888.628.1948 www.redbluff.mercy.org has browned, increase the heat to high under the (empty) saute pan or skillet and add 1/2 cup of the water. Use a wooden spatula or spoon to dislodge any browned bits, then remove from the heat. Meanwhile, heat 1 tablespoon of the oil in a 5-quart Dutch oven or ovenproof saucepan over medium-high heat. Add the onions and a pinch of salt; reduce the heat to medium. Cook for 6 to 7 minutes, stirring occasionally, until the onions are soft but not browned. Add the stout, the remaining 1 cup of water, the molasses, cloves and beans along with the reserved liquid from the saute pan or skillet. Season lightly with salt and pepper, stirring to combine, then add the browned pork. The liquid should just barely cover the ingredients; add water as needed. As soon as the liquid begins to bubble, cover the pan and transfer it to the oven. Bake for 1 hour. Remove from the oven to stir in the squash, then cover and return to the oven. Bake for 20 minutes or until the pork and squash are tender. Remove the pan from the oven, uncover it and let the stew rest for 10 minutes. Taste the broth and adjust the seasoning as needed. Serve right away, or cool quickly in a water bath or in a shallow metal pan or bowl in the refrigerator. Once the stew has cooled, cover and refrigerate for up to 3 days or freeze for up to 3 months. Nutrition Per serving (based on 10): 360 calories, 33 g protein, 29 g carbohydrates, 11 g fat, 3 g saturated fat, 80 mg cholesterol, 300 mg sodium, 7 g dietary fiber, 8 g sugar Eleventh hour gifts from the kitchen I've made my list and checked it umpteen times. I think I'm finished shopping, but … Nope! The holidays are known for unexpected invites, bonus guests and moments that call for an extra gift (or two or four). The good news is I can shop for these lastminute gifts in one place — the grocery store — and whip up something at home that will warm both heart and belly. When December rolls around each year, I start stocking my kitchen for those eleventh hour gifts. That means picking up staples, such as flour, white and brown sugar, unsalted butter, walnuts and, of course, chocolate chips. Apricot jam is a must too. As an avid jam maker, I always have a dozen or more jars put up from the summer harvest, but the jam and jelly aisle at the grocery store offers some promising possibilities too. Eleventh hour gifts need to be easy — recipes with a multitude of steps and exotic ingredients just add stress, and who needs that? And they all fall into three recipe groups: crowd pleasers, big batch and extra special. Apricot Walnut Bars are my crowd pleaser; the buttery crust complements a cup of coffee or tea — or cold milk — and the apricot's juicy sweetness reminds everyone of warmer days. A batch of banana bread is perfect for those times when you need multiple gifts. Add chocolate chips and toasted, chopped walnuts to the bread for richness and texture. A miniloaf pan does all the work. In a little more than an hour, one batch of banana batter yields four loaves of aromatic, delicious bread. (Keep a close eye on the breads when you use miniloaf pans. They cook much faster in these than in single pans.) Let the loaves cool, wrap them in foil, add a bow and you're done. And when you want to give something extra special, stir a pot of lemon juice, eggs, sugar and unsalted butter over low heat until it thickens into luscious lemon curd. Pour the curd into small canning jars and keep them in the refrigerator until you're ready to share. What's not to love? This may be the eleventh hour, but that's not a problem. With these recipes, that's all the time you need. LEMON CURD Note: Keeps 1 week, covered and chilled. 1 tablespoon plus 2 teaspoons finely grated lemon zest 1 cup fresh lemon juice 1 1/3 cups sugar Pinch salt 4 large eggs TEHAMA CROSS TRAINING is coming to Tehama Family Fitness Center! Tehama Cross Training is a full body strength and conditioning program taught by strength and conditioning specialists, as well as Physical Therapists and CrossFit certified instructors. These evidence based workouts are designed to be motivating and will give you results faster than traditional workout programs. By using functional mobility exercises scaled to your fitness level, TEHAMA CROSS TRAINING will prepare you for the physical demands of everyday life. This exclusive form of strength and conditioning will be available for members and nonmembers beginning in mid to late December. We anticipate the completion of our functional fitness court by Christmas. 2498 South Main St. Red Bluff 530 528-8656 www.tehamafamilyfitness.com bananas 2 tablespoons fresh lemon juice 1 1/2 teaspoons vanilla extract Preheat oven to 350 degrees. Butter and flour a 9-by-5-inch metal loaf pan. In a medium bowl, whisk flour, baking soda, baking powder and salt to blend. In a small bowl, combine the chocolate chips and walnuts; add 1 tablespoon flour mixture and toss to coat. Using an electric mixer, beat butter until fluffy. Gradually add sugar, beating until well blended. Beat in eggs one at a time. Beat in mashed bananas, lemon juice and vanilla. Beat in flour mixture. Spoon a third of the batter into the prepared pan. Sprinkle with half the nut mixture. Spoon half the remaining batter on top. Sprinkle with remaining nut mixture. Cover with remaining batter. Run knife through batter in a zigzag pattern. Bake bread until tester inserted into center comes 1 3/4 sticks (14 tablespoons) unsalted butter, cut into tablespoon-size pieces In a heavy 2-quart saucepan, whisk together zest, lemon juice, sugar, eggs and a pinch of salt. Add butter all at once and cook over moderately low heat, whisking constantly, until curd is thick enough to hold whisk marks and the first bubbles appear on surface, about 10 minutes. Immediately pour curd through a fine sieve into a bowl, then chill, covered. BANANA BREAD WITH CHOCOLATE CHIPS AND WALNUTS Makes one 9-inch loaf 1 1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1/4 teaspoon salt 3/4 cup semisweet chocolate chips 3/4 cup walnuts, toasted, chopped 1/2 cup (1 stick) unsalted butter, room temperature 1 cup sugar 2 large eggs 1 cup mashed ripe WE ACCEPT FOOD STAMPS WE FEATURE BLACK CANYON ANGUS BEEF 8049 Hwy 99E, Los Molinos, CA "Your Family Supermarket" NO CARDS REQUIRED FOR EVERYDAY LOW PRICING OR SALE ITEMS We appreciate your business - and we show it! HOURS: 7AM - 9 PM DAILY Bone-In Beef Standing Rib Roast Cook's Ham Portions 599 Boneless Pork Turkey Loin Roasts Frozen 199 $ lb. 384-1563 Meat Specials Bone-In $ CUSTOM CUT MEATS AT NO EXTRA CHARGE Prices good December 18-24, 2013 We Accept EBT Sea Best Cooked Shrimp Rings 10 oz. Package 279 599 $ 129 $ lb. $ lb. lb. Boneless Beef Sirloin Tip Roasts 349 $ lb. ea. 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Add butter and pulse until mixture resembles coarse meal with some roughly pea-size butter lumps. Add yolks and vanilla; pulse just until clumps of dough form, about 30 seconds. Press three-fourths of the dough evenly into the bottom of the pan; spread with apricot preserves. Crumble remaining dough over preserves. Sprinkle with walnuts. Bake until top is golden brown and preserves are bubbling, 20 to 25 minutes. Cool in pan on a rack. Lift the bars from the pan by grasping the foil ends. Cut into 32 bars and lift bars off foil with a spatula. 00 Budweiser, Coors or Miller Genuine Draft Beer 2 $ 69 Wesson Cooking Oil 48 oz. Bottle Best Blend of Vegetable Big savings & Values 6 2 for$ 00 Florida's Natural Orange Juice 59 oz. carton Select Varieties Big savings & Values 289 $ Pepsi Cola Soft Drinks 2 Liter Bottles • Select Varieties 18 pack, 12 oz. Cans or Bottles Select Varieties 99¢ + crv 1199 $ + crv 1299 $ + crv Visit us at: www.nuwaymarket.iga.com