10 Ways to Keep a Smile on Your Face
HEART-HEALTHY page 118
1. Stretch Supple muscles keep you
feeling limber and stress free in our
daily exercise classes.
2. Indulge in Something Decadent At
the Nosh Nook located in the
Blumberg Plaza.
3. Play Miniature Golf Watch your
spirits soar to new heights in our
own back yard.
4. Re read a Favorite Novel from the
shelves of our library. It's like
visiting an old friend.
5. Read the Jewish News Community
thoughts are food for mind and soul.
6. Mentor your family while visiting in
our elegant lobby. They need your
knowledge, wisdom and caring.
7. Go for a walk Take advantage of the
walking paths on the JCC Campus.
8. Go Shopping in the Auxiliary for
Jewish Aged's Gift Shop.
9. Smile! Research shows that frequent
smiling increases brain serotonin and
keeps your outlook happy so you'll
feel good all day long.
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4 tablespoons red wine vinegar
1 teaspoon canola or vegetable
oil
1/4 teaspoon sesame oil
1/2 teaspoon celery seed
1/2 teaspoon salt
3/4 teaspoon ground black
pepper
2 teaspoons sugar
3 tablespoons green onions,
green part only, chopped
3 tablespoons parsley, chopped
1 tablespoon lemon juice
—
-
—
Whisk together all ingredients,
except cabbage, until well
combined. Toss with cabbage.
Refrigerate and serve. Serves
6.
FILLET OF SOLE WITH
LIME MARINADE
—
1 pound of sole
Marinade:
5 tablespoons fresh lime juice
2 teaspoons olive oil
2 tablespoons honey
1/4 teaspoon pepper
1/4 teaspoon salt
—
Whisk together all marinade in-
gredients until well emulsified.
Pour over fish and marinate no
longer than 15 minutes.
Grill the fish to desired done-
ness. Serves 4.
10.Live at the Fleishman Residence
where you can enjoy your life with
assistance in living ... above and beyond.
THAI-STYLE SNAPPER
Hy Vogel, well-known caricature artist at
the London Chop House, Detroit,
draws clowns to put a smile on everyone's face.
THE FLEISCHMAN RESIDENCE
with services including:
Three Kosher Meals Daily
Daily Shabbat & Holiday Services in our Synagogue
Daytime and Evening Activities
Medication Assistance
Health Clinic
Transportation, Laundry & Housekeeping
Around the Clock Security
Registered Nurse & Personal Care Assistance
Respite & Guest Rooms Available Nosh Nook, Gift Shop, Beauty/Barber Shop
For More Information, please Contact:
Barbra Tunick, MSW, ACSW
Director of Resident Services
FLEISCHMAN RESIDENCE/BLUMBERG PLAZA
6710 W. MAPLE ROAD, WEST BLOOMFIELD, (248) 661-2999
(LOCATED ON THE JEWISH COMMUNITY CAMPUS)
Need to get
away from it
all with a
great vacation?
After
Check out the
'MYELIN!) LIKIN
DIAICTOCI
120
in our
Classified Section
1 pound red snapper or four
fillets
6 green onions, sliced on the
diagonal
4 cloves garlic, pressed through
a garlic press or crushed
1 tablespoon grated fresh ginger
2 tablespoons low-sodium soy
sauce
1 teaspoon sugar or 1
tablespoon rice wine
1 tablespoon lemon juice
1/2 teaspoon fish sauce
1/4 to 1/2 jalapeno chili
(depending how hot the chili
is and how hot you like it)
Optional: 1/2 teaspoon black
pepper
3 tablespoons water
2 tablespoons cilantro, chopped
Spray nonstick spray with veg-
etable spray. Saute the fish fil-
lets until cooked and browned,
about 3 minutes per side.
Remove the fish from the pan
and keep it warm. Add the
green onions and one tablespoon
water to the pan and simmer
until the onions are soft. Add the
garlic, ginger, and 2 tablespoons
water, and continue cooking for
2 minutes. Add soy sauce, sug-
ar (or rice wine), lemon juice,
fish sauce, and chili (or pepper),
and simmer for one minute, stir-
ring occasionally. Spoon the
sauce over the fish. Garnish
with cilantro and serve. Serves
4.
WHITEFISH WITH
ORANGE TOMATO
SAUCE
4 whitefish (or Chilean sea bass,
mahi mahi or halibut) fillets
Sauce:
1 clove garlic, chopped
2 oranges, peeled (one pureed
and one chopped)
1 jalapeno chili, minced
1/2 teaspoon thyme, chopped
1 teaspoon oregano, chopped
2 small tomatoes, peeled, seeded
and chopped
1 teaspoon coriander seeds
1 teaspoon olive oil
1/8 teaspoon salt
1/8 teaspoon pepper
lemon juice
2 tablespoons parsley, chopped
Combine all sauce ingredients
in a pot, and simmer, stirring
occasionally, while cooking the
fish. Brush the fish with olive oil
and salt and pepper, and grill
over high heat for about 5
minutes on each side. Make
a lake with the sauce on each
plate. Place the fish on top.
Put a squeeze of lemon juice on
each fillet, and sprinkle with
parsley just before serving.
Serves 4.
SPICY CHICKEN SOUP
1 chicken, cut up
8 cups canned nonfat chicken
broth
6 cups water
1/4 teaspoon whole black
peppercorns
1 onion, sliced
2 hot chilies (optional), sliced
thin
1 tablespoon peanut oil
1 tablespoon curry powder
2 cloves garlic, chopped
1 1/2 teaspoons ginger, chopped
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon ground cumin
3 1/2 ounces rice noodles (about
half of most packages)
4 green onions, slivered
juice of 1 lemon
salt and pepper to taste
4 tablespoons fresh cilantro,
chopped
Heat the chicken broth and wa-
ter. Add the peppercorns, half
an onion, and chicken. Simmer
for 30 minutes. Skim off the fat,
scum, and foam that rises to the
top while cooking.
While the chicken is cooking,
heat the oil in a nonstick pan,
and saute the curry powder and
the rest of the onion for three
minutes. Add the garlic, chili,
ginger and stir over medium
heat for 2 minutes. Add the
turmeric, coriander, and cumin,
and continue stirring for anoth-
er minute.
When the chicken has
finished cooking, strain the
stock into abowl. Remove
the skin and bones from the
chicken meat. Cut the meat into
bite size pieces and set aside.
Put the stock back into its cook-
ing pot, and add the cooked
spices and onion. Simmer 10
minutes.
While the soup is simmering,
soak the rice noodles in hot
water for 10 minutes. Drain and
cut into short 6 inch lengths.
Add the noodles to the simmer-
ing soup. Cook one minute.
Add the chicken to the soup.
Add the lemon juice, green
onion, salt, and pepper. Cook for
one minute. Pour into bowls.
Add a squeeze of lime or lemon
juice and some chopped cilantro.
Serve. Serves 8.