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Winter 2010

Chickpea recipes

Recipes from Paradise Creek Brewery in Pullman, created by Chef Mike Hayton ’91

[Directions to Paradise Creek Brewery]

Sun Dried Tomato Hummus

2 cups Hinrichs Trading Company Garbanzo Beans
1/8 cup Olive Oil
1/8 cup Water
¾ cup Sundried Tomato with Oil
3 Tbl Minced Garlic
1 Tbl Cumin
1½ Tbl Paprika
2 Tbl Lemon Juice
3 tsp Minced Fresh Parsley
Salt & Pepper to taste

In food processor, mix garbanzos, water, and oil until smooth and transfer to mixing bowl. Process garlic and sundried tomatoes until it turns into a nice paste. Add to … » More …

Video: Grilling Walla Walla Sweet Onions


Walla Walla Sweet onions
Olive oil
A grill

Peel and slice the onions very thick, about an inch.

Heat the grill. Put the Walla Walla Sweets on the grill when it’s ready. Brush with olive oil as necessary.

When the onions are softened slightly and warm, remove them from the grill and enjoy.

Don’t overcook the Walla Walla Sweets. They only need a little grilling to make them even sweeter.


Tim Steury grills up some Walla Walla Sweets, while describing why these onions are special and how they were brought to Walla Walla. 2 minutes, 53 seconds.

Read about … » More …

Stuffed peppers from the Harrah Café

12 large peppers—cut tops off, seed, and blanch. 3 lbs lean hamburger Diced pepper tops 1 medium onion, diced 2 cups instant rice 3 cups tomato sauce (reserve enough to top peppers) 1 tsp. garlic powder 1 1/2 tbsp. Johnny’s seasoning dash of Tabasco sauce optional 1 cup shredded cheddar cheese

Mix all ingredients, stuff peppers, top each pepper with tomato sauce. Bake at 350 degrees for one hour. Top with cheese last five minutes.

P.S. Please be mindful we are country cooks and don’t measure a thing. These are approximate amounts. Just play around with it!

Tana Olney, Owner Susan March, Manager … » More …

Tortilla soup recipe from American Diabetes Association

This is a wonderful and easy soup to prepare. Epazote is a Mexican herb with a strong flavor, so adjust the amount to your preference!

Serves 4. Serving size: 1 cup

6 6-inch corn tortillas 1 Tbsp canola oil 1 medium onion, peeled and finely chopped 1 garlic clove, minced 1 15-oz can diced tomatoes with juice 2 Tbsp chopped cilantro 4 cups low-fat, low-sodium chicken broth 1 fresh epazote leaf, if available, or 1/4 tsp dried epazote 1/4 tsp hot chile flakes or crushed red pepper 1/4 cup shredded reduced-fat jack or muenster cheese

1. Heat oven to 400°F. Cut tortillas into thin strips. … » More …

Winter 2003

Low prices bog down cranberry growers

In the not-so-old days, circa the mid-1990s, a small farmer along Washington’s southern coastline could rake enough cranberries—and money—from just 10 acres of bogs to send the kids to college and maybe have enough cash left to spend Christmas in Hawaii.

Since the late 1990s, however, some cranberry farmers have been bogged down in another shade of red: debt.

“Now,” says Kim Patten, Washington State University Extension’s cranberry specialist based on the Long Beach Peninsula, “both husband and wife better be working outside jobs and having the kids go to college on their own—and never have a day off.”

An expanding supply of cranberries outran … » More …

Chef Betsy's Chipotle Shredded Pork Burritos


2 tbs. oil   1 onion — diced 1 chipotle pepper 2 pounds  pork shoulder — cubed 1/2 tbs. chili powder 1 tsp. cumin 1/4 tsp. dried oregano — Mexican 1/4 tsp. ground coriander 1/2 tsp. dried thyme 1/8 tsp. ground clove 1/8 tsp. allspice 3 cloves garlic – minced 1 tbs. tomato paste 1 14 1/2 ounce can diced canned tomatoes — w/green chilis 1 c. beef broth 1 bay leaf — medium 1/4 c. fresh cilantro — chopped 8 flour tortillas 6 ounces Fontina cheese – shredded

Heat oil in a four-quart pressure cooker over medium-high heat. Add onion and chipotle. Cook … » More …