Valley Breeze

The Valley Breeze & Observer 07-23-2020

The Valley Breeze Newspapers serving the Northern Rhode Island towns of Cumberland, Lincoln, Woonsocket, Smithfield, North Smithfield, Pawtucket, North Providence, Scituate, Foster, and Glocester

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Page 19 of 31

VALLEY BREEZE & OBSERVER LIVING EDITION | JULY 23-29, 2020 AT HOME 20 Gluten-free trial leads to family favorite – 'The Loaf' LINCOLN – Lise Barnett is one of the unsung heroes of The Valley Breeze. She quietly does a million different tasks – including but not limited to – everything from layout to copy editing to keeping a calendar of events, to proofread- ing and checking the mail and typing up the monthly birthday club listing. And who knew she could cook! She studied at Davies Vocational School and after a 15-year stint in the composing department at The Pawtucket Times, she found her place at The Breeze. She's been with the company now for almost 13 years. Lise grew up in Central Falls and she met her husband, Ron, at their church. "Our first date was to Slater Park where he tried to teach me how to play chess," Lise said, chuckling. The dinner which followed at Uncle Tony's Pizza was a bit easier. The couple have been married for 32 years and they have a son, Ronald III (RJ), and a daughter, Liane Lincoln, who is married to Rodger. "The bright spot in a rather dismal 2020 was the birth of Lydia, (the first grandchild in her family) on May 25," Lise shared. She is surely the bright spot and reason for joy in her heart. This week's recipe for gluten- free zucchini bread was first made by Lise during a time when Liane was having some stomach issues, she told me. "I decided to try a gluten-free diet to see if it would The Recipe Box RHONDA HANSON This gluten-free zucchini bread is a favorite of LISE BARNETT'S family. She is pictured with her new granddaughter, LYDIA. Gluten-Free Zucchini Bread From Ingredients 1 cup sugar 2 eggs 2/3 cup vegetable oil 1 tsp. vanilla 1 1/4 cups all purpose gluten-free flour blend 1 tsp. baking powder 1 tsp. ground cinnamon 1/2 tsp. xanthan gum (omit if your flour blend contains it) 1/2 tsp. baking soda 1/2 tsp. salt 2 cups shredded zucchini (about 2 medium zucchini). Press with paper towels in a strainer to drain out excess moisture. 1/2 cup chopped nuts (optional) Directions Heat oven to 350 degrees. Lightly grease bottom only of 9-by-5-inch loaf pan. In large bowl, beat sugar and eggs with elec- tric mixer on medium speed until well blend- ed. Add oil and vanilla; beat until smooth. In medium bowl, mix flour blend, baking powder, cinnamon, xanthan gum (if using), baking soda and salt. Gradually beat into egg mixture on low speed until blended. Stir in zucchini and nuts. Pour batter into pan. Cover with foil and bake 30 minutes; remove foil and finish baking for 40 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. Remove from pan to cooling rack; cool completely. Enjoy! See THE LOAF, Page 21 Dining Guide Now Open for Dine-In Masks Are Required No Reservations Needed Come See What's New Inside Curbside Pick Up Available Call to Place Your Order To Ensure the Safety of our Guests, We Exceed the RI Department of Health Standards for Sanitization ! 260 Newport Ave., East Providence, RI • 401-438-4646 • BAKED STUFFED SEAFOOD SCROD - Flaky white cod with a shrimp & scallop seafood stuffing and a lemon butter crumb topping. Served with pasta or fries & soup or salad. $15.95 BAKED STUFFED PEPPERS - Fresh bell peppers stuffed with our own blend of rice and meat, ladled with our fragrant meat sauce and baked to steaming perfection. Served with pasta or fries and soup or salad. $13.50 UNCLE TONY'S SPECIAL SEAFOOD PASTA - Shrimp & scallops sauteed in a red or white CLAM sauce, over freshly cooked spaghetti or penne. With a cup of soup or a small salad. $16.50 BAKED SEA SCALLOPS - Giant North Atlantic sea scallops baked with a lemon butter crumb topping, with pasta or fries & soup or salad. $17.95 BAKED SEAFOOD PLATTER - A medley of fresh cod, sea scallops and shrimp, baked in our lemon butter crumb topping, with pasta or fries & soup or salad. $20.95 LOBSTER, SHRIMP & SCALLOPS IN A PINK ALFREDO SAUCE - Lobster, shrimp and scallops in a pink Alfredo sauce served over fresh fettuccine, with soup or salad. $21.95 BUFFALO CHICKEN BLUE CHEESE GOURMET PIZZA - Tangy buffalo sauce, topped with grilled Buffalo chicken, red onion, mozzarella cheese and fresh blue cheese chunks on our gourmet pizza dough. $13.95 CHICKEN FINGERS - Served with dipping sauce $9.25 EAST PROVIDENCE LOCATION ONLY! ®

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