DAILY NEWS photo by Lee Lockhart
In the ancient game of chess, opponents go forth to conquer. After a week of preliminary games, East Side Elementary students were involved in the school’s first chess championship Friday afternoon. The game between Clint Jeffries, left, and Tim Hamer was suspended because of time earlier in the day and finished in the 2 p.m. Tate Green, the school’s chess club president (center), monitored the final game. When it ended, Jeffries put Hamer in “check” and there was no legal available move for his king. Jeffries won the inaugural tournament, but the two fourth graders are confident they will face each other in the future. Ryan Green of Midway Auto presented the top four placers with a plaque made by Jim McIntosh and the top three finishers with what he termed “awesome chess games.” The tournament began on Monday with 26 contestants. Games were played in the morning, at lunch, and in the afternoon. If a game was not finished as one session ended, it was resumed at the next opportunity to play.
By Susan Lockhart
We round out our week of healthy recipes
from the folks at the Mayo Clinic with some poultry recipes.
If you still have some leftover turkey in the freezer from the holidays, try our first recipe, Hearty Turkey Chili.
Hearty Turkey Chili
2 cups chopped zucchini
1 teaspoon olive oil
1 cup chopped onion
2 cups chopped celery
1 cup chopped bell peppers
2 teaspoons chopped garlic
1 pound chopped cooked turkey
1 1/2 tablespoons chili powder
1 teaspoon cumin seed
2 cups diced canned tomatoes, no-salt-added variety
4 cups canned kidney beans, rinsed and drained
2 cups low-sodium vegetable broth
1 teaspoon brown sugar
Preheat the oven to 475 F. Spray a glass baking dish with cooking spray. Arrange the zucchini in a single layer in the baking dish. Roast for 8 to 10 minutes until slightly tender and lightly browned.
While the zucchini is roasting, add the oil and chopped onions to a dutch oven or soup pot. Saute over low heat until the onions are browned. Add the celery and peppers and continue to saute. Add garlic, turkey, chili powder and cumin seed. Cover and simmer for about 5 minutes.
Stir in the tomatoes, kidney beans, vegetable broth, brown sugar and the roasted zucchini. Cover and simmer for 15 minutes. Ladle into warmed individual bowls. Serve immediately.
Baked Chicken & Wild Rice
1 pound boneless, skinless chicken breast halves
1 1/2 cups chopped celery
1 1/2 cups whole pearl onions
1 teaspoon fresh tarragon
2 cups unsalted chicken broth
1 1/2 cups dry white wine
3/4 cup uncooked long grain rice
3/4 cup uncooked wild rice
Preheat the oven to 300 F.
Cut chicken breasts into 1/2- to 1-inch pieces. Combine the chicken, celery, pearl onions and tarragon plus 1 cup of the unsalted chicken broth in a nonstick frying pan. Cook on medium heat until the chicken and vegetables are tender, about 10 minutes. Set aside to cool.
In a baking dish, combine the wine, remaining 1 cup chicken broth, and rice. Let soak for 30 minutes.
Add the cooked chicken and vegetables to the baking dish. Cover and bake for 60 minutes. Check periodically and add more broth if the rice is too dry. Serve immediately.
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DAILY NEWS photos by Susan Lockhart
Worland Middle School eighth graders in Kerri Barent’s art class were experimenting with acrylic paint this week. Above, Barent pours white acrylic into Meg DeBolt’s palette. At bottom, Meg DeBolt and Hailee Hunter add paint after putting molding medium on their works to add texture.
Continued in today's issue of the DAILY NEWS. Subscribe here