My Favorite Recipes: Nathan Weller

Nathan Weller is the youngest and longest-serving member of the Pullman City Council.

The Poverty Awareness Taskforce was formed six years ago by former County Commissioner Pat O’Neill. The organization is chaired by Nathan Weller. The role of PAT is to bring together faith based, non-profit and governmental organizations working to find solutions to poverty in Whitman County and to help individuals in need.

Born and raised in Pullman where his parents still live, Nathan earned a bachelor’s degree in psychology at WSU and a masters in bioregional planning and community design at the University of Idaho. He is now a research assistant on the marijuana breathalyzer project at WSU while operating the Guerrilla Paintball recreational business. He does consulting on marijuana policy, immigration policy, NASA technology and STEM education.

Weller serves on the Pullman City Council where he is both the youngest elected and longest-serving member. He sits on a number of local boards for service organizations and committees and is an advisor to the Pullman Christian School Imagine Tomorrow Project.

Nathan has been with PAT since it began. Some of its accomplishments to date include helping to provide holiday meals to individuals and families, getting a Pullman Transit bus stop at the Community Action Center and creating the Community Relief Fund which is made possible by unrestricted gift funds that allow for temporary emergency assistance. Most often this assistance is overnight shelter or non-local transportation. Nathan said that the fund helps about 15 individuals or families each month.

A network is also set up for rapid communication and quick response to those in critical need. PAT meets on the third Thursday of each month at 2 p.m. at the Pullman Regional Hospital. Any interested organization is welcome to participate.

Nathan enjoys travel and has visited all 48 continental states, Canada, United Kingdom, Netherlands, France, Belgium and Australia. His travels included building houses and handing out food in Nogales, Mexico, to the needy while staying at an orphanage and elder care ranch. He has also competed in the Spokane Scottish Highland Games for the last couple of years. For relaxation he likes to tinker with inventing, lift weights and spend time with his two huskies, who despite their heritage, are devoted Cougar fans.

Recipes

Barum Family Stroganoff

(tweaked for wheat allergies)

Cook cubed steak meat/stew meat until brown, remove from pan and drain fat and set aside.

Sauteé diced onion and sliced mushrooms in coconut oil, drain excess water.

Stir in tomato soup and low fat sour cream to onions and mushrooms, season with salt and pepper as desired.

Allow dish to simmer and add sour cream until a slight orange color appears.

Lastly, add the steak meat and bring to a simmer.

Cook noodles in a separate pan, or cook brown rice and add the mixture to the rice or noodles.

I use brown rice since it is healthier and gives it a unique taste; my family started doing this when I was a child since I was allergic to wheat. I don't have the allergy anymore, but I still like the unique taste and texture of the rice.

MacroNutrient OaTuna recipe

(this is a good one for

health enthusiasts)

This is a quick, tasty, healthy snack with all of the "macro-nutrients" you need. It is high in protein and fiber and will keep you going.

Heat a handful of oats and a small amount of water into semi-raw or uncooked state.

Open a can of tuna, drain the liquid and mix drained tuna into the semi-raw oats.

Season with lemon juice and enjoy

Sometimes I have a boiled egg on the side, for some reason it tastes really good to me.

Quick Chicken Masala

1 (2 1/2") piece ginger, peeled

4 garlic cloves, peeled

1/2 medium yellow onion

1 1/2 pounds boneless, skinless chicken breasts (about 3 breasts), cut into 1" cubes

2 tsp kosher salt, divided, plus more to taste

3/4 tsp. freshly ground black pepper, divided, plus more to taste

2 1/2 tsp. garam masala, divided

2 tsp. vegetable oil

2 TBSP unsalted butter

1 TBSP tomato paste

1 1/2 teaspoons turmeric

1/8-1/4 teaspoon cayenne pepper

1 (28-ounce) can crushed tomatoes

1 (10-ounce) package frozen peas, thawed

1/2 cup plain full-fat or low-fat yogurt (not Greek)

1 tablespoon fresh lemon juice

1/4 cup fresh cilantro leaves and tender stems

Naan (Indian flatbread; for serving)

Pulse ginger and garlic in a food processor until finely chopped. Add onion and pulse again until finely chopped.

Toss chicken with 1 1/2 tsp. salt, 1/2 tsp. pepper, and 1 tsp. garam masala in a medium bowl.

Heat oil over high in a large skillet (at least 12 inches in diameter). Add chicken and cook, tossing occasionally, until lightly browned and cooked through, about five minutes. Transfer chicken to a clean medium bowl.

Heat same skillet over medium-high and add butter, chopped onion mixture, 1/2 tsp. salt, and 1/4 tsp. pepper. Cook, stirring occasionally, until onion is softened and translucent, about three minutes. Add tomato paste, turmeric, cayenne, and remaining 1 1/2 tsp. garam masala and cook, stirring constantly, about 30 seconds. Add tomatoes and cook, stirring occasionally, until hot, about two minutes. Return chicken to pan, add peas, and cook, stirring occasionally, until warmed through, about one minute more.

Remove from heat and stir in yogurt and lemon juice. Season with salt and pepper. Divide among four plates, top with cilantro, and serve with naan.

By Mary Collins