Healthful
Cooking
PHYLLIS STEINBERG
SPECIAL TO THE JEWISH NEWS
The Good Life, a healthful cook-
book by Pamela Smith, has de-
feated the myth that healthy food
has to be boring and tasteless.
The book is built around fun-
damental healthy eating guide-
lines, and the recipes and meals
will nourish and energize you. She
has recipes for breakfast, lunch
and dinner, plus scrumptious
desserts and snacks.
Even if you're living life in the
fast lane, Ms. Smith's tips for mak-
ing ahead and freezing will help
you fit healthful living into your
busy schedule.
If you're watching your weight,
the book also gives weight-loss
meal plans that will help you shed
extra pounds while staying fit, fu-
eled and free.
BALSAMIC MARINADE
Being Jewish means you
possess a rich cultural
heritage...
and a greater chance of
having your colon
surgically removed.
You don't have to know
someone really well
That's because Crohn's disease and
ulcerative colitis strike Jews 2 to 3 times
more often. And in about half the cases,
surgery is required. Often total
colectomy.
to give the perfect gift.
In fact, you don't
have to know them at all.
And no matter how extreme their
symptoms, how excruciating their pain,
most of them will suffer in silence,
fearing embarrassment and humiliation.
THE DETRO IT JE W ISH NEW S
122
Some 2 million Americans suffer with
Crohn's or colitis. This year alone,
another 30,000 American men, women
and children will be afflicted.
But silence won't make these diseases go
away. Only research will find effective
treatments and a cure.
Please give blood.
There's a life to be saved right now.
Help spare our children - and their
children - the anguish of Crohn's disease
and ulcerative colitis.
Call 1-800 GIVE LIFE
Phone (810) 737-0900 or mail your
tax deductible gift to:
a
Pi
Could
American Red Cross
Crohn's & Colitis Foundation of
America
31313 Northwestern, #209
Farminaon Hills. MI 483_3_4_
3 cups chicken stock (fat-free low
salt)
1/2 cup olive oil
2 cups balsamic vinegar
1 tablespoon cornstarch
2 tablespoons water
1 tablespoon minced garlic
1 teaspoon cracked black pepper
1 tablespoon chopped fresh
thyme
2 tablespoons chopped fresh
cilantro
1 tablespoon chopped fresh basil
1/2 tablespoon chopped fresh
oregano
1/2 tablespoon chopped chives
1 tablespoon Pickapeppa sauce or
hot pepper sauce
1/4 cup orange juice
juice of 1 lime
1 jalapeno pepper, seeded and
diced
2 teaspoons creole seasoning
Heat chicken stock, oil, and
vinegar. In a separate bowl, blend
together the cornstarch and wa-
ter. Add to the stock mixture. Gen-
tly boil for 1 minute to thicken.
Remove from heat and cool.
Add remaining ingredients and
refrigerate.
Use for marinating meats and
vegetables. Marinating time
can vary from 15 minutes to
overnight.
Makes 50 servings, 2 table-
spoons each, 21 calories per serv-
ing.
Hint: Marinades flavor and ten-
derize foods. Most marinades are
an acid ingredient (like lemon or
lime juice, vinegar or wine) which
tenderizes tough cuts of meat. Al-
ways marinate food in a glass or
plastic container, never metal. Al-
low the marinade to cover the food.
Food can also be marinated in a
large zip-top plastic bag.
Turn the bag occasionally to dis-
tribute the marinade.
VEGETABLE LASAGNA
1/2 small eggplant, sliced very
thin