10 cherokee one feather THURSDAY, MAY <strong>20</strong>, <strong>20</strong>10NEWS ka-no-he-daWell Water andWoodstovesRemember when everybody hadwell water or spring water and a woodstove?Then, all <strong>of</strong> a sudden someonethought it would be in our best interest toconvert to propane, central heat & air, andcity water.How’s that chlorine and dry airworking out for you? Well, I for one can’twait to go back to basics for heating andcooling my home. Sometimes less is more.The expense alone is enough to change mymind. We have to pay for poison water andfill up propane tanks to the tune <strong>of</strong> 4-500dollars a pop. That doesn’t even touch thelight bill from using central heat & air.Then you’re looking at $<strong>20</strong>0 per month. Iremember when one load <strong>of</strong> wood keepthe house warm for hours. My central heat& air turns <strong>of</strong>f and on all day and night becauseit isn’t as efficient.There are many different affordableoptions out there now and most areenergy efficient and or good for the planet.Why not have fields <strong>of</strong> solar panels in<strong>Cherokee</strong>? Hook us all up! I know I coulduse an extra $<strong>20</strong>0 a month. Not to mention,always having electricity! How cool wouldthat be?June 10 at 5pm in the QuallaBoundary Public Library a showing <strong>of</strong>Food Inc, will be open to the public, comeeducate yourself and your family on theorigins <strong>of</strong> conventional and fast food.Shock yourself into eating clean, Permanently!GM Friends & Family Discount Pricing withTribal Card! In Stock Units Only!Auto*Home*Business*Motorcycle*BoatRV*Non-Owners/OperatorsBRYSON CITY INSURANCEAGENCYYour Local Independent AgentPROGRESSIVECall Today for a Free Quote!(828) 488-4567703 East Main St. Bryson City UFN*GM Friends & Family not compatible withCamero, Corvette, Equinox or TraverseLucky’sBarber Shop #15/<strong>20</strong>Main Street SylvaOwner & OperatorVance CaulkinsVance Caulkins Jr(828) 506-5154Lucky’sBarber Shop #2Roger Doyle & Donna VarnadoreHwy 19 <strong>Cherokee</strong>(Across from Casinonext to Days Inn)$10Hours: Mon 11am - 5pm, Tues 9am- 7pm, Wed 9am - 7pm, Thur 9am -5pm, Fri 9am - 7pm, Sat 9am - 1pm
FOOD a-li-s-da-diRecipes byKeahana...Keahana Lambert-Sluderis the Administrave ProgramCoordinator for theEBCI Health and Medical Division.Garden Pasta SaladThis lightly dressed pasta saladets lots <strong>of</strong> flavor from kalamata olivesnd basil. A colorful mix <strong>of</strong> diced bellpepper, shredded carrot and tomatoesadds vitamins and minerals. Serve on acrisp bed <strong>of</strong> greens. Toss in canned chunklight tuna, cooked chicken or flavoredbaked t<strong>of</strong>u (precooked “baked t<strong>of</strong>u” isfirmer than water-packed t<strong>of</strong>u and comesin a wide variety <strong>of</strong> flavors. You mightalso like flavored baked t<strong>of</strong>u on a sandwichor in a stir-fry.) to add protein andmake it more substantial. 6 servings, 1cup eachIngredients• 2 cups whole-wheat rotini, (6 ounces)• 1/3 cup reduced-fat mayonnaise• 1/3 cup low-fat plain yogurt• 2 tablespoons extra-virgin olive oil• 1 tablespoon red-wine vinegar, orlemon juice• 1 clove garlic, minced• 1/8 teaspoon salt• Freshly ground pepper, to taste• 1 cup cherry or grape tomatoes, halved• 1 cup diced yellow or red bell pepper,(1 small)• 1 cup grated carrots, (2-4 carrots)• 1/2 cup chopped scallions, (4 scallions)• 1/2 cup chopped pitted kalamata olives• 1/3 cup slivered fresh basilPreparation1. Bring a large pot <strong>of</strong> lightly saltedwater to a boil. Cook pasta, stirring occasionally,until just tender, 8 to 10 minutes,or according to package directions.Drain and refresh under cold runningwater.2. Whisk mayonnaise, yogurt, oil, vinegar(or lemon juice), garlic, salt and pepperin a large bowl until smooth. Add thepasta and toss to coat. Add tomatoes, bellpepper, carrots, scallions, olives andbasil; toss to coat well.Nutrition Facts<strong>20</strong>5 calories; 9 g fat (2 g sat, 5 g mono);1 mg cholesterol; 29 g carbohydrates; 6 gprotein; 4 g fiber; 291 mg sodium; 269mg potassiumBarbecued PorkSandwichesSmoky grilled onion and your favoritebarbecue sauce transform grilled porktenderloin into a hearty summer sandwich.If you're concerned about sodium,be sure to choose a lower-sodium barbecuesauce. 2 servings, about 1 cup fillingeachIngredients• 1 small yellow onion, cut into 1/2-inchthickrounds• 1 teaspoon canola oil• 2 whole-wheat buns, split horizontally• Chipotle-Marinated Pork Tenderloin,grilled (see recipe), thinly sliced• 1/3 cup prepared barbecue saucePreparation1. Preheat grill to high or heat a large indoorgrill pan over high heat. Lightlybrush onion with oil and grill (after thepork is done) until lightly browned ands<strong>of</strong>t, turning once, 4 to 5 minutes. Letcool on a cutting board.2. Lightly toast buns cut side down onthe grill or in the pan.3. Chop the onion; transfer to a largebowl. Shred pork using two forks; add tothe bowl. Add barbecue sauce; stir tocombine. Serve the pork filling on thetoasted buns.Nutrition Facts319 calories; 9 g fat (2 g sat, 4 g mono);63 mg cholesterol; 32 g carbohydrates;27 g protein; 4 g fiber; 711 mg sodium;614 mg potassiumIT’S A SWEET LIFE IN CHEROKEEStrawberry Tallcake with Chantilly Cream FrostingBy SHEENA BRINGS PLENTY, CPCIngredientsChiffon Cake2 cups All-Purpose Flour1 ½ cups granulated sugar3 teaspoons baking powder1 teaspoon salt½ cup vebetable oil7 egg yolks¾ cup cold water1 cup egg whites (about 8)½ teaspoon cream <strong>of</strong> tartarStrawberry Filling1 quart strawberries1 cup granulated sugarChantilly Cream Frosting1 quart heavy whipping cream1 cup powdered sugar2 teaspoons vanillaDirections1. In a large bowl, mix flour, sugar, bakingpowder and salt together with a wirehisk. Then add yolks, oil and water andhisk until smooth. Set aside.. Put egg whites and cream <strong>of</strong> tartar in aLEAN, DRY mixer bowl and whip toPhoto by Sheena Brings PlentyStrawberry Tallcake with Chanlly Cream Frosngglossy, stiff peaks.3. Using a rubber spatula, gently fold ½ <strong>of</strong>the egg whites into the yolk mixture tolighten it. Then, gently fold in the remainingwhites, being careful not to deflate themixture.4. Grease the bottom only <strong>of</strong> two 9” roundcake pans and pour batter evenly intothem.5. Bake the cakes for about 45 minutes ina preheated 325 degree F oven until goldenbrown and the center springs back whenpressed lightly. Cool completely.6. While the cake is baking, reserve four<strong>of</strong> the nicest strawberries for garnish.Chop the remaining strawberries, mix insugar, cover and let sit until needed.7. Once the cakes are cool, split each inhalf horizontally to make four layers total.Set aside.8. Using an electric mixer, whip the heavycream slightly, then add the powderedsugar and vanilla and continue whippingto glossy, stiff peaks.9. Lay one layer <strong>of</strong> cake down on a cakeplate and pipe or place a small amount <strong>of</strong>frosting around the edge <strong>of</strong> the layer tomake a “wall”. Place 1/3 <strong>of</strong> the strawberrymixture in the center <strong>of</strong> the layer. Placesecond cake layer on top and repeat twomore times. Place top layer <strong>of</strong> cake on andfrost cake with remaining Chantilly Creamand garnish as desired with set-asidestrawberries.Sheena is a Cerfied Pastry Culinarianand resides in the Yellowhill Community.www.nc-cherokee.com/theonefeatherTHURSDAY, MAY <strong>20</strong>, <strong>20</strong>10cherokee one feather11
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