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. — — 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.