Issue link: https://www.epageflip.net/i/54899
4B Daily News – Wednesday, February 8, 2012 County Fare & fresh (MCT) — This easy one-pot chili is perfect for a couple or a crowd. Chili is always a family pleaser. Using chicken and mush- rooms gives a light, tasty result. All of the ingredi- ents cook in a large skil- let. It's a meal on its own, or serve quick-cooking rice and a ready-to-eat salad on the side. Mushrooms give tex- ture and flavor to the dish. This recipe is mildly hot. Serve hot pepper sauce on the side for those who want to adjust the heat. The chili keeps well and can be frozen. Make extra and save for another quick meal. lic 1/2 pound sliced white mushrooms (about 3 cups) Salt and freshly ground pepper This meal contains 567 calories per serving with 24 percent of calories from fat. Wine suggestion: An earthy pinot noir would be a good match for the mushrooms in this dish. HELPFUL HINTS Any type of mushroom can be used. Buy them sliced or slice them in a food processor fitted with a thick slicing blade. Chicken breast or turkey can be substituted for chicken thighs. 2 crushed garlic cloves can be substituted for minced garlic. COUNTDOWN Prepare and assemble ingredients. Make chili. Toast bread. SPICY MUSHROOM AND CHICKEN CHILI 2 teaspoons canola oil 1/2 pound boneless, skinless chicken thighs, cut into 1-inch pieces 2 cups low-sodium, canned, diced tomatoes with their juice 1 medium jalapeno pepper, seeded and diced (about 1 tablespoon) 1 cup drained and rinsed canned red kidney beans 1 cup frozen corn 2 teaspoons chili pow- der 1 teaspoon ground cumin 2 tablespoons chopped cilantro (optional) 2 slices crusty, multi- grain bread, toasted Heat oil in a large non- stick skillet over medium- high heat. Add the chick- en and brown on all sides about 2 minutes. Add tomatoes, jalapeno, beans, corn, chili powder, cumin, garlic and mushrooms. Bring to a simmer, and lower heat to medium- low. Simmer, uncovered, 15 minutes, adding a little water if it becomes too dry. Add salt and pepper to taste. Sprinkle chili with cilantro, and serve with toast on the side. Makes 2 servings. Per serving: 567 calo- ries (24 percent from fat), 15 g fat (2.8 g saturated, 5.9 g monounsaturated), 138 mg cholesterol, 53.1 g protein, 61.4 g carbohy- drates, 15.1 g fiber, 522 mg sodium. tasty Chicken and mushrooms lighten up chili Help in the kitchen: Young ones 1 teaspoon minced gar- (MCT) — We're all for parenting advice that extols the virtues of less work. Which is why we love the idea of hand- ing off meal prep to the kids. "One way to help a child feel needed, important and val- ued in the family is to put him or her in charge of one fam- ily meal per week," says Jim Fay, founder of the nationally renowned Love and Logic Institute. "This means planning, cooking, serving and cleaning up. Most kids are capable of doing this by the time they are 8 years old." Really? Yep, says "Cook School" author Amanda Grant, whose colorful new book (Ryland Peters and Small, $19.95) includes tips and recipes for kids ages 3-11 that go way beyond grilled cheese. (Breaded lemon zest salmon sand- wiches, fish curry with rice, and crunchy paprika chicken, to name a few.) "Preparing an evening meal is such a brilliant and impor- tant life skill," says Grant. "It is a great idea to encourage children to cook a meal for the whole family from as young an age as possible." She offers some pointers: Hammer home hygiene: "Make sure that children devel- op a habit of washing their hands, chopping boards and kitchen utensils straight after handling raw meat," says Grant. Cut with the "claw": When a recipe calls for chopping, teach kids to make their fingers into a "claw" shape with their thumb tucked inside their fingers. The claw holds the food and the child holds a small paring knife in the other hand to cut the food. Master a white sauce: "A great skill to have," Grant writes in "Cook School." "Once you know how to make a white sauce, you can then make a pasta meal for your fam- ily." Flour, butter and milk are all you need to begin, and you can experiment with herbs and spices. Keep it enjoyable: "Above all, the most important thing is to have fun in the kitchen, so cooking with a friend or sib- ling can also be a good idea." The busiest local information website in Tehama County! • 338,883 monthly page views • 49,162 unique visitors St. Elizabeth Community Hospital A member of CHW 2550 Sister Mary Columba Dr., Red Bluff (530) 529-8000 http://www.redbluff.mercy.org GROWNEY MOTORS 1160 Main Street, Red Bluff (530) 527-1034 22805 Antelope Blvd. in Red Bluff www.redbluffyamaha.com • (530) 527-1466 Auto Recycling Inc. 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