38 Friday, February 28, 1986
THE DETROIT JEWISH NEWS
At the JCC of Metro Detroit
WE ARE FAMILY!
COOKING
Quick Meals For Two
BY GLORIA KAUFER GREENE
Special to The Jewish News
FAMILY / MISHPOCHAH
SPECIAL
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Almost a decade and a half might serve the dinner over
ago, I married a so-called cooked spaghetti, rice or baked
"meat-and-potatoes man." To be potatoes. I often do similar
more accurate, my husband was tricks with skinned (and possi-
actually a hamburger-and- .bly boned) chicken pieces, fish
veggies man. When Geoff and I fillets, and even canned tuna.
were newlyweds, he was quite Following are six of my latest
content to eat a few broiled creations, enough for a whole
hamburgers and some cooked • week assuming that most new-
vegetables every night, so long lyweds go•out to eat at least one
night a week.
as I threw in a tossed salad
All the recipes serve More
(made with iceberg, of course)
than two because it takes just as
every now and then.
But there was one major prob- much time and effort to make a
lem with this menu. Both my few more servings, and the lef-
husband and I were away from tovers can be reheated on nights
home all day long, so if we when neither husband nor wife
forget to remove the ground beef wants to cook.
from the freezer in the morning,
dinner had to be tuna salad. SWEET-AND-SOUR
That is, at least, until we dis- GROUND BEEF
covered steaks. We found that ' AND CABBAGE
one could stick a frozen steak
1pound ground beef
under the broiler in even less
1 medium-sized onion, finely
time and with less mess than it
took to shape a hamburger 2 garlic
gc cloves, minced
patty.
1 (15- to 16-oz.) can plain
Although our meals were gen-
tomato sauce
erally healthful, they were cer-
V4 cup unsweetened
tainly not up to today's nutri-
applesauce
ticni guidelines.
3/4 cup water '
Eventually, I became "fed up "
3 tbsps. apple cider vinegar
with our boring, routine meals,
and. I began to regularly watch 1 to 2 sugar
tbsps.
dark
brown
(or
to taste)
reruns of Julia Child's The
% tsp. dried thyme leaves
French Chef on public TV. This
Pinch of ground black
inspiration, combined with that
pepper •
of a "health-food" friend who in-
troduced me to brown rice and 41/2 cups
(about green
1 pound)
hredded
(white)
whole wheat bread, was enough
scabbage
to get me started on the right
VA
- cup raisins' (optional)
path to more innovative and
.
In a large, deep skillet (pref.
healthier cooking.
erably nonstick), over medium-
Time was still a primary fac-
high heat, brown the ground
tor in restricting my culinary
ventures — as it is for most . beef, breaking it with a spoon or
newlyweds — but I found that I fork.. As it browns, add the
onion'and garlic, and cook them
could prepare very tasty and
with the meat.
nutritious one-dish dinners in
meat theansd ebrr, o w ri ed,
m
tohne i on
almost the same time it took to
spoon
broil a frozen steak and scour and iltehne
to
atllfertom
ll tthhee sfki
the broiler pan.
R rd
e tuarn
ets.ea
ethffe asnkidlldi
One of my favorite -"formulas;"
when I've thawed out some the heat, and add the tomato
sauce, applesauce, water, vin-
ground beef and I'm not sure
where to proceed next, is this: In ' egar, brown sugar, thyme, and
a nonstick skillet, I brown the pepper. Bring the mixture to a
beef in its own fat, adding some boil, stirring constantly. Then
chopped onion and perhaps gar- stir in all the cabbage and the
lic while the meat is browning. I . raisins (if desired).
heeoavte, r a e dn,
then drain off all the fat.
sstirrrminegr
Next, I ' add some chopped the edmixture,
vegetables -- whatever I happen occasionally, for 20 to 25 min-
have on • hand in the re- utes or until the tabbage is very
to (or the freezer) — and • tender. If the sauce is too thin,
Temove the cover, and boil down
a sauce of some sort.
.. I freely add dried herbs from the mixture fbr a few minutes,
stirring constantly. Makes 3 to 4
my large collection, using what ,
■
servings
ever ones seem to "smell right"
.
. '
to me, and simmer the dinner
GARDENS
just until the flavors have ming-
MINI-MEATLOAVES
led and the vegetables are
„ ..
crisp-tender. Often, I'll stir in
e tr I e an ground
1
, some cooked _, rick Aboy,(„mtiri r
ijicelt . j .3 v a . ,t .) ,i .
roni or soaked rice noodles (for. Y4'cup'roBeDd oa j''''' '.
the Oriental dish).. Or, instead, I 2 slices Ogle wheat bread,
-
a
.
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