Food
Pour olive oil into a soup pot over
medium-high heat. Add onions, celery
and carrots and saute until the vegeta-
bles are softened and translucent,
about 8 minutes. Add the water,
tomatoes, reserved tomato liquid,
lentils, cumin, coriander, 1 tsp. salt
and 1 tsp. pepper and bring to a boil.
Reduce heat and simmer the soup,
covered, until the lentils are softened,
about 30 minutes.
If the soup is too thick, add more
water. Add the spinach and cook
another 2-3 minutes until the spinach
is softened. Adjust seasonings to taste,
add lemon juice to taste and serve hot
or at room temperature. Serves 6-8.
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(2 Blocks East of Greenfield)
(Located In atrium Medical/Dental Bldg.)
Oak Park • (248) 967-FOOT
West Bloomfield • (248) 932-4343
EN
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The above pictured ramp is portable and may be
disassembled. We provide custom installation and
adjust the incline to agency recommendations.
BATHROOM MODIFICATIONS
GRAB BARS & ACCESSORIES
DOOR WAYS • RAMPS
WE CAN DO SIMPLE MODIFICATIONS
TO YOUR HOME TO MAKE LIFE EASIER
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,/1
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1998
166
JV
Catca l'Ae Best
Attisic Reviews ',I
JN ehtertaimosieNt
BAKED GOAT CHEESE WITH
HONEY AND PINENUTS
This can be served as an appetizer
or as part of a salad, over a bed of
fresh young greens. The last-minute
squeeze of lemon is a wonderful con-
trast to the sweetness of the honey.
warmed honey and toasted pinenuts.
Serve with a lemon wedge and eat as
an appetizer spread with crackers or
pita wedges or place the cheese on a
bed of greens.
For a light, easy dressing, drizzle a
little olive oil over the greens and sea-
son with salt and pepper to taste. ❑
Fat-Free Meals In
30 Minutes Or Less
PHYLLIS STEINBERG
Special to The Jewish News
e all understand the con-
siderable health advan-
tages of reducing our fat
consumption, but many
of us view low-fat cooking as just too
time-consuming and complicated to
do on a daily basis.
Below is a fat-free recipe:
MEDITERRANEAN PASTA
6 ounces yolkless fine noodles
1 cup sliced white button
mushrooms (pre-cut)
1 cup chopped white onion
(pre-cut)
2 cups broccoli florets (pre-cut)
1/4 cup water
One 6-ounce can light tuna in
water
1 tablespoon flour
1 cup skim milk
1/2 tablespoon fines herbes (see
recipe below)
Salt and freshly ground black
Baked goat cheese with honey and pinenuts.
pepper to taste
Bring a large saucepan of water to a
boil. Add the noodles to the boiling
8-10 ounces Chevre or any soft goat
water and cook over medium-high
cheese (herb covered is fine)
heat for about 4 minutes, until tender.
1/2 cup light-colored honey, heated
slightly (the microwave is good
Drain and set aside.
Preheat a large nonstick skillet over
for this)
medium-high heat. Combine the
1/4 cup pinenuts or pinoli, lightly
mushrooms, onion, broccoli and 1/4
toasted in a 350-degree oven for
cup water in the hot skillet. Stir, cover,
5 minutes
and cook for about 3 minutes, until
Fresh lemon wedges
the water has evaporated, the onion is
translucent, and the broccoli is bright
Preheat oven to 400 degrees. Form
the goat cheese into 6 round, flattened
green.
Meanwhile, drain the tuna and mix
patties and place on an ungreased
the flour into the skim milk. Stir the
cookie sheet. Just before serving, place
milk and flour mixture and the fines
the cheese rounds in the oven and
bake for 5-10 minutes until the cheese herbes into the skillet. Stir in the tuna.
Add the noodles to the skillet and toss
is lightly browned. Carefully lift the
to mix well. Cook for 30 to 60 sec-
cheese rounds, one at a time, from the
onds more, until the liquid has been
cookie sheet and place them on indi-
absorbed and the mixture is steamy.
vidual serving dishes (the cheese lifts
Season with salt and pepper. Serve a
easier, and without breaking, if you
generous 1 & 1/4 cups per person.
use two metal spatulas or turners —
Yield: 4 servings. ❑
one in each hand). Drizzle with