Show : i r'- B2— The Herald Journal Logan Utah Tuesday July 9 2002 ®acaniii®Dlz®dl By The Associated Press thick tablespoons chicken stock Cracked black pepper 2 Roma (or plum) tomatoes sliced 1 teaspoon brown sugar 2 teaspoons red wine vinegar ' n 2 teaspoons olive oil 5 extra-virgi- White beans with black kale By the stems and slivered 1 small Savoy cabbage quartered cored and chopped 2 plump garlic cloves peeled and minced or pounded with a pinch of salt 12 cup chopped fresh pars The Associated Press This flavorful recipe for beans and chopped greens ' takes at least six hours but the flavor of beans made from scratch is worth it A faster version can be made by substituting canned beans Be sure to rinse them well before - about : While the beans cook prepare all the vegetables Rinse the leeks kale and cabbage but don’t dry them Warm the olive oil in a large heavy skillet Add the onion and leeks and : cook over a medium-lo- RSVP by calling ' Financial Planning for1 Women meets Wednesday The first session is from 12:30 to T:30 pm in Family Life 318 USU caitipus and from 7 to 8:30 pm at the Family Life Center 493 N 700 East Dr Barbara Rowe of Extension Family Resource Man- -' agement Specialist will speak oh planning for long term care " For more information call Jean Lown at 9 or ' w 755-76- Deadlines explained 54 Starting Over Single Happenings are published as a free service in The Herald Journal on Tuesdays Thursdays and Sundays on a space- available basis Concise Starting Over Single meets at 7 pm Wednesday for din- - ingout announcements should be typed or neatly printed and brought or mailed to The Herald Journal 75 W 300 North Logan at least three business days prior to desired publics-tio- n Submissions can be sent 2 or by fax to hjhappenhjnewsOHn (ho attachments please) Happenings will nbtbe accepted over the phone For more infomta- tion call Newcomen are welcome For more information call 4 June at 753-199- Music camps 797-156- Lownccusuedu Free seminar J Stevens Chiropractic is having a free seminar with a licensed massage therapist at 7 pm Wednesday at 1300N Registration is going on for two summer music camps being offered by the Cache Children's Choir The camps rub from July 29 through Aug 2 at the Cache Fine Arts Cen- ter at USU The music camp is for kids 5 to 11 and is $40 the voice camp is for youth ages 12 to 17 and is $40 information call Candy Berthrong 4 at For-mor- : 753-664- : 752-21- 21 753-589- :2ei OF TOE v-' - ' 4 ' J i ( t ' iv-A 4( V' - h ' - r'i - "'Jt'f i v:- - i‘: v 1 - ‘v 1 r 1 o i Tit Ur a e i - ( f V- ‘1 '4 : “ v w4 A ' j v-- r - ??i - ?! f AP Photo A Blueberries brunch or and Cream Shortcake it a delectabla way to salute Bummer to aaive as dessert far It is made in less than half an hour Fancy blueberry desserts By The Associated Press' 9-in- Eat them simply uncooked with a touch of cream or give them a role in one of the two following quickly made presentations spray In a medium-size- d bowl combine flour sugar baking powder and salt Stir in heavy cream to -- n form a dough Pat dougn evenly on the bottom of the pan v Bake until the top is gold-brown about 18 minutes if desired brush die top with butter after 15 minutes Cool shortcake slightly cut in six rectangles Cut each one diagonally in half In a microwaveable bowl combine berries and jdly microwave on high until jelly melts about 45 seconds To serve: Place one trian- gkni each dessert date Tbp triangles withtwothirds of the berries and the whipped cream dividing equally Prop remaining triangles (Hi top add the remaining whipped cream and hemes Muesl servings aip drink These can serve to round out a meal form part of a brunch menu or be handed out as a delectable refresher Blueberries and Cream BtaeboTy-Appl- e er 12 teaspoon salt 14 cups heavy (whipping) 'cream 1 tablespoon melted butter (optional) 2 cups fresh blueberries 13 cup bluebeny or other fruit jdly 34 cup sweetened Y whipped cream or whipped 1 i Frosty (Tbtal preparation time 10 minutes) 2 cups fiesh or stigldy ' thawed frcnep bludxinies 1 cup apple juice 1 cup frozen vanilla yogurt or ice cream 12 cup milk 34 teaspoon ground cin- - mi Shortcake (Preparation 15 minutes cooking time 20 minutes) ‘ 2 cups flour 2 tablespoons sugar 1 tablespoon halting pow-d- Nutrition information per serving: 467 cal 23 g fat 6 g pro 59 carbo topping Preheat oven to 400 F Spray a square baking pan with nonfat cooking Blueberries in summer are a favorite pleasure 10-1' V : In the container of a food processor or Mender place blueberries apple juice yogurt milk ami cinnamon whir! until smooth Serve immediately Makes 4 serving (about 4 cups) 7 Nutrition information per' saving: 134cal2g fat 3 g pro 28 g cartw : (Recipes from die US Highbush Blueberry Association) A 20) -- SCO MO The Bourne Identity curtain at ro-1- 4 200 4X70039 N Main MOVIE HOTLINE' 75: H 10 U hi PIHWIWU Mbt foy$ WIWWIMIm AladMties just $100 ANGUS WARD re-1- THE HOKE anmooa 7004) 4e30 MO 35 nightly ®srr 4:30 704 940 MB THOMS UMkMWUeoZD 8:00pm the timeless niystery 7 and psychological thriller takes center stage! Y Y ray Nino 2297 dW8j matinee and evening performance on July 13 matinee curtail time is 2M) pm v Maa-awwaa- Mhoriy Report by Frederick Knott W W Clones rai OMMARONJG) naav lCACHE&VALLEY3 I 1300 NarOi Main BaNndtwMal ofi tktM gfctc MtSpmi FcwwpuffGekp6iy'V- - ' i 430 TOO OIO ' t :' V Uo&SBdira COMPANY - 429 mv Sun Of Al Fears Swum KMi Mrtmt Only 1 a ftMhy 1 Ml (My bl ‘ i ' 70031 r - t j i :' -- fi'-Logjan - 28 W Center St Caine Lync Theatre WindhdareM - I1 I m ' X Star Ware: Alack of Tra SPtRTC STALLION i I UTfvMnder 205 439 7SD M0 AmNarMMMrfJbyi : ‘ 'C'7 ? ' ' ' - :&i iv- - K 4 J t i' - t Z150Ntcylh Main 210431710 MS' ( -T 7 : v 11 - Mr i v w h “Jb" " ' ASST: MOVIESi5 ' i ' J e 4-- m ' ''!!" - l - :r- - 13 - garlic-rubbe- chemistry of essential oils 200 East Ste 1 1 0 Logan The seminar will focus on therapeutic and personal care methods of application and Jr s' a shortcake Financial Planning t' V 4 Happenings : I u Cover and cook over a low flame until the vegetables are soft and greatly reduced about 30 minutes Set aside When the beans are dime add diem along with 1 or 2 cups of their cooking liquid to the skillet Mix well to combine then simmer until the greens are completely tender Taste for salt and season with pepper Save with or d toast and over drizzled with olive oil Makes 6 to 8 servings (Recipe from Deborah Madison’s “Local Flavors” Broadway Books 2002 $3995) 12 hours 1 is ''if 1 salt additional to finish Drain the soaked beans then put them iii a pot and cover with cold water Bring to a boil add 12 teaspoon salt then lower the heat and simmer partially covered until the beans are tender White Beans With Black Kale and Savoy Cabbage (Preparation: soaking 4 hours cooking 2 hours 13 'minutes) 1 cup dried cannellini or navy beans soaked for 4 hours or overnight Salt and freshly ground black pepper 1 large onion finely diced 2 leeks white parts only diced 1 bunch cavolo hero (black kale) the leaves stripped from ? i' ' I flame until the onion is soft but not browned about 12 minutes Add the kale cabbage garlic parsley and 2 teaspoons ley 2 tablespoons olive oil plus using " J extra-virg- in diagonally ch ©caltops 24 plump scallops (typically sea scallops come about 30 per pound) For the dressing: 14 cup vegetable or chicken stock 1 canned artichoke 1 olive oil teaspoon 1 tablespoon lemon Juice Preheat oven to 400 F a Place the asparagus carrot onions and stock in a small pan Season to taste with cracked pepper and bring to a boiL Cook 2 to 3 minutes or until vegetables are tender Stir in the tomatoes and keep warm Dissolve the sugar in the vinegar and set aside Heat a frying pan with an ovenproof handle and add the oil 5eason scallops on both sides with pepper and sear in hot pan for 1 minute Add the sugared vinegar rotate pan to distribute the liquid and place in the oVen for 2 minutes Turn the scallops over then remove them from the pan Place the vegetables in the center of 4 warm plates allowing the stock to spread out Sur-round with6 Scallops and serve the dressing on the side To make the dressing: Heat stock and boil the artichoke in it for 2 to 3 minutes Place in a blender and puree gradually adding the oil and lemon juice Makes 4 servings Nutrition information per serving: 110 cal 43 g total fat (07 g saturated fat) 193 mg sodium ' Summer fare should be light tasty easy to cook and not too high in fat Sounds like too much effort to research? Just try this recipe for caramelized scallops It's among the attractive offerings in “Fresh and Healthy" (Ten Speed Press 2001 $2493 paperback) by Sally James James is an Australian cookbook writer who’s worked with the Australian national Heart Foundation Her book won a 2001 best cookbook award in the health and special diets category from the International Association of Cookbook Professionals and it features what are described on the cover as some 100 “fabulous heart healthy recipes" That means they are light in fat and also in sodium — see the following example Caramelized Scallops orrWarm Asparagus and Tomato Salad 1 bunch fresh asparagus trimmed sliced 1 carrot peeled diagonally sliced 2 green onions sliced into 1 pieces t j £ j v'rt v -- v - I r s 7 1 r r- - i I - j rt '"J- 4 For Ticket lhlbrmaHonlCfllL: ro-1- 4 ' 435 71l 930 7- - y ’Y7-- - I I'1' v s " ‘n ' i' ' ' 'Y '"- tf 4 a i 4 4 4 J t JJ j 14 4a 4Jt t 45 4l 4 o 4 k ' V a':x 'F 4 '” 4 ' 4 jK Jm m 444 ' ' v' |