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ByAngelHuracha Correspondent At7,mymothertaught me how to microwave Kraft's race-car-shaped mac and cheese. It was my dinner when she worked nights. Since then, pasta has been my favorite dish. Now I'm older and I have traded those playful noo- dles for a more grown-up taste. Fully aware that it comes in all shapes and sizes, both long and short, mixed with sauces, cheeses and meats galore, there is always time for it. Growing up with a step- father who was half Italian, noodles were just a part of life. California Pasta Produc- tions, located near the cor- ner of The Esplanade and West East Avenue, offers freshly made pastas that remind me of cherished family memories. It is a fairly casual place with counter service. If you don't mind spending a few extra dollars, there are var- ious options to choose from. Most of the dishes are slightly on the pricey side for the likes of a starving student. However the lunch special is a bargain. Offered daily until 4 p.m. except on Sunday, the "ex- press lunch," includes an entree, garlic bread, your choice of soup or salad, and a beverage for the price of $7.50 plus tax. The entree portion is smaller than most but fairly reasonable. You can choose from a handful of dishes. Perhaps you feel like slurping a clas- sic spaghetti with meat or maybe smack your lips over a creamy alfredo. Other op- tions include pomodoro for the tomato lovers or a meat or cheese ravioli plate. Feeling adventurous as I often do at restaurants, I decided to pick the spe- cial of the day. It was a bay shrimp linguine. The thin noodle plate was smoth- ered in a delicious creamy sauce with green onion, mushrooms and Roma to- matoes. Before my main course had arrived, a small but filling Caesar salad was brought to the table. With crispy croutons and just enough dressing not to feel overwhelmed, it served as a great appetizer. I urge you to control your appetite and save your piece of garlic bread un- til the end of the meal. The amount of sauce left over will taste marvelous soaked in the bread. Trust me, by far my biggest regret of the day was eating the bread first. Overall it was an enjoy- able experience. The em- ployee came around twice to refill and support my Coca Cola addiction. I didn't have to ask as he took the initiative to do so. It's rare when I don't en- joy a bowl of pasta. Per- haps it's the fact that I can eat it at a decent pace and twirl it around my fork with time to savor it. I look for- ward to my next lunch date with California Pasta Pro- ductions. Angel Huracha is a Chico State University student. Each week he's asked to find a meal that costs no more than $8 (one hour at mini- mum wage) and then write about it. STARVING STUDENT Childhood lesson: You can't go wrong with pasta COURTESYOFANGELHURACHA California Pasta Productions offers the full gamut of pasta choices. Address: 118W. East Ave, Suite H, Chico Telephone: 343-6999 Hours: 11a.m. to 9p.m. Monday through Saturday, 11a.m. to 8:30p.m. Sunday CALIFORNIAPASTA PRODUCTIONS The Washington Post A savory crepe can be en- joyed at any meal. If a morn- ing session in the kitchen on Mom's Day doesn't work, the kids (and the grown-up guid- ing them) might approach the pancake idea with a new recipe, instead making these cheese crepes for a leisurely lunch, or an early spring- time dinner. When it's time to cook, don'tworryifyourfirstcrepe sticks; subsequent ones will get easier, with each crepe turning out more beauti- fully than the previous one. A thin, flexible metal spat- ula works best for loosening crisp edges just before each crepe is flipped. Serve with fruit salad or a green salad. HerbandCheese Crepes With Lemon-Herb Butter Makes about 12 crepes) From Maine cookbook au- thor Kathy Gunst. INGREDIENTS For the crepes: 3large eggs 11/4 cups low-fat milk (2 percent) 3tablespoons melted, salted butter 1cup flour 1/2 cup grated cheese, such as a combination of aged Gruyere and Parmigiano- Reggiano (may substitute your Mom's favorite hard/ semi-hard cheeses) 1tablespoon minced fresh chives 1tablespoon finely chopped flat-leaf parsley 1tablespoon finely chopped fresh thyme or dill For the lemon-herb butter 4tablespoons (1/2 stick) salted butter 1tablespoon minced fresh chives 1tablespoon finely chopped flat-leaf parsley 1tablespoon finely chopped fresh thyme or dill 1/2 teaspoon finely grated lemon zest (regular or Meyer lemon) Freshly ground black pepper Kosher or fine sea salt (optional) DIRECTIONS For the crepes: Whisk the eggs in a mixing bowl until blended, then whisk in the milk and 2tablespoons of the melted butter. Si the flour into the batter, stirring until incorporated. Add the cheese and the herbs, stir- ring to form a fairly smooth batter. Cover with plastic wrap and refrigerate for at least 45minutes and up to several hours. For the lemon-herb butter: Melt the butter in a small pan over low heat. Add the herbs, lemon zest and a light sprinkling of pepper; cook for a minute or two. Taste and add salt if needed. Make the crepes: Heat an 8-inch skillet or crepe pan over medium heat. Add a touch of the remaining tablespoon of melted butter. Once the butter's hot, stir the crepe batter to smooth. Add 1/4 cup of the batter to the hot skillet; immediately swirl it around to create a very thin coating over the entire bottom of the skillet. Cook for 60to 90seconds. Use a thin metal spatula to loosen the crepe around the edges and carefully flip it over. Cook the second side for a minute or more, until it just begins to turn a pale golden brown. Slide the crepe onto a plate. Repeat to use all the batter, stacking the crepes flat on the plate as you work. (You may wish to keep the plate of crepes warm in a 200-degree oven as you work.) Serve the crepes loosely folded over (once or twice), or rolled into a fat cigar shape. Drizzle with the lemon-herb butter. Nutrition Per serving (based on 6): 290 calories, 11 g protein, 19 g carbohy- drates, 19 g fat, 11 g saturated fat, 140 mg cholesterol, 240 mg sodium, 0 g dietary fiber, 0 g sugar OPTIONS: By adding different flavors to the basic crepe recipes, there are numerous varia- tions crepes. Consider: A little vanilla, cinnamon and sugar will make these sweet crepes to combine with fruit filling. Add pepper and herbs to create crepes to wrap around a veggie blend of chopped zucchini, tomato and sliced black olives. Try 1/4 teaspoon orange rind and 1tablespoon Grand Marnier. Wrap crepes around jam and top with powdered sugar. MOTHER'S DAY SavoryCrepestopleaseMom Turn a pancake breakfast into a later Mother's Day occasion Needs to rest: The crepe batter needs to rest, refriger- ated, for at least 45minutes and up to several hours. Lemon-herb butter: The lemon-herb butter can be refrig- erated a day in advance; just before serving, reheat over low heat just until bubbling. Keep crepes warm: The crepes are best made and served right away. But you can make them about an hour in ad- vance, layering them on a plate and keeping them warm in a 200-degree oven. MAKEAHEAD A cook-off featuring barbecued baby-back ribs chicken will be held May 17 during the Glenn County Fair in Orland. Entry forms are avail- able at the Glenn County Fair Office, 221 East Yolo St.,Orland,oratglenncoun- tyfair.org. Entry fee for one meat category is $10; two is $15. Forms and fees are due at the fair office by May 15. Previous contestants get priority. Entrants may arrive at 8 a.m. on cook-off day. Judg- ing will begin at 5 p.m. Cash prizes will be awarded fol- lowing judging. Orland Ace Hardware is sponsoring the event for the fourth year. For more, call the fair of- fice at 865-1168. ORLAND Glenn Fair barbecue cook-off sign-ups open Please recycle this newspaper. Thank you! Find us on Facebook! facebook.com/nuwaymarket CUSTOM CUT MEATS AT NO EXTRA CHARGE WE ACCEPT FOOD STAMPS WeAccept EBT "Your Family Supermarket" Weappreciateyourbusiness-andweshowit! HOURS: 7AM - 9 PM DAILY 384-1563 WE FEATURE BLACK CANYON ANGUS BEEF NO CARDS REQUIRED FOR EVERYDAY LOW PRICING OR SALE ITEMS 8049 Hwy 99E, Los Molinos, CA Prices good May 7 thru May 13, 2014 Boneless Rib Eyes 1/2 or Whole Loin $ 5 99 Lb. Chicken Drumsticks or Thighs Value Pack 85 ¢ Lb. Pork Spareribs In the bag $ 2 19 Lb. Lb. Lean Ground Beef Not to Exceed 22% Fat $ 2 99 Lb. Boneless Beef Cross Rib Roast $ 2 99 Lb. for Jumbo Artichokes 2 $ 4 for Fresh Asparagus California Grown $ 2 59 Lb. Lb. Fresh Vidalia Onions $ 1 19 Lb. 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