Ingredients 2 medium zucchini 1 cup corn kernels 1 medium potato cooked 2 tbsp chickpea flour 2-3 garlic finely minced 1-2 tsp olive oil salt and pepper Instructions 1. Grate zucchini using a grater or food processor. In a mixing bowl, mix grated zucchini with little salt and leave it for 10-15 min. Then squeeze […]
Corvallis Clinic Health Information Blog
The Corvallis Clinic Presents $500 Donation to Santiam Christian High School From Annual 5K Race
By Mona Goudarzian, Marketing & PR Coordinator Angela Passanise, D.O. of The Corvallis Clinic’s Orthopedic and Sports Medicine Department, in collaboration with The Corvallis Clinic’s Foundation, is presenting a donation of $500 to the Santiam Christian High School Athletic Department on Friday, January 17th. The donation is for the recognition of SC students, families and […]
Green Enchiladas With Chicken And Cheese (Enchiladas Verdes)
INGREDIENTS • 3 tablespoons extra-virgin olive oil, divided • 3 medium poblano chilies (about 12 ounces), stemmed, seeded and chopped • 1 pound tomatillos, husked, cored and chopped • 1 medium white onion, chopped • 6 medium garlic cloves, peeled • 1 tablespoon ground cumin • ½ cup low-sodium chicken broth or water • 1 […]
Cheesy Spinach & Artichoke Stuffed Spaghetti Squash
Ingredients • 1 (2½ to 3 pound) spaghetti squash, cut in half lengthwise and seeds removed • 3 tablespoons water, divided • 1 (5 ounce) package baby spinach • 1 (10 ounce) package frozen artichoke hearts, thawed and chopped • 4 ounces reduced-fat cream cheese, cubed and softened • ½ cup grated Parmesan cheese, divided […]
Peppered Beef Soup
Ingredients • 1 (4-lb.) sirloin tip beef roast • 1/2 cup all-purpose flour • 2 tablespoons canola oil • 1 medium-size red onion, thinly sliced • 6 garlic cloves, minced • 2 large baking potatoes, peeled and diced • 1 (16-oz.) package baby carrots • 2 (12-oz.) bottles lager beer* • 2 tablespoons balsamic vinegar […]
