WE'RE THE BEST IN OUR FIELD!
(AND WE HAVE THE AWARDS TO PROVE ITO
1 cup sliced sweet onion
1/2 cup bean sprouts (optional)
Combine all sauce ingredients in a
small bowl and whisk until the corn-
starch is dissolved.
Season chicken with salt and pep-
per. Heat vegetable oil in heavy, large
skillet over high heat. Add garlic and
ginger and stir until fragrant,
rant about
30 seconds. Add chicken to skillet
and stir-fry until white.
Add vegetables and stir-fry until veg-
etables are crisp-tender and chicken is
just cooked through, about 3 minutes.
Add chicken broth mixture and
bring to boil, stirring constantly. Cook
until sauce thickens, about 1 minute.
Serve over cooked white rice or noo-
dles if desired. Makes 6 servings.
VEGETABLE FRITTATA
A frittata is an Italian omelet. In Italy
it's most often served at dinner. The
best thing about frittatas is that they
can be made the day before and
served at room temperature or
warmed the next day.
3 slices of bread
2 cups water
8 eggs
1 cup diced bell pepper
1 cup diced zucchini, skin on or off
1 cup diced fresh tomato
1 10-ounce package frozen spinach,
thawed
1 cup diced onions
1 cup grated Parmesan cheese
1 t. kosher salt
1/2 t. freshly ground black pepper
3 T. olive oil (not extra virgin)
Place bread in a bowl and pour 2
cups of water over it. Let the bread
soak for 5 minutes while you prepare
the frittata.
Place remaining ingredients, except
oil, in a large bowl and whisk until
well-combined. Remove bread (no
need to drain) from water and crum-
ble into the egg mixture. Whisk again
to incorporate the soggy bread.
Heat oil in a non-stick skillet (it's
very important the skillet be non-
stick) over medium high heat. Add
egg mixture and cook for 3-4 minutes
until the bottom is lightly browned.
Remove the skillet from the fire and
place in the preheated oven. Broil for
5-8 minutes, in the center of the oven
with the door ajar.
When the top is browned and set,
remove from heat to cool. Turn the
cooled frittata over onto a serving plat-
ter and serve at room temperature or
warmed.
Cut into 8 to 12 wedges and serve.
Makes 8 servings or more.
❑
AL11.. IVIA51,11
HEATING & AIR CONDITIONING CO.
GL./6 N' GQL5
N. OAKLAND
682-9090
Clothing . Accessories • Ideas
Inside Orchard. Mall
851 - 1260
American Heart
Associations.
Fighting Heart Disease
and Stroke
The Most
Important
Instrument in
the Treatment
of Stroke
BERKLEY
399-1800
ServiceTM W. BLOOMFIELD
law Experts
Allb
788-9073
RESIDENTIAL & COMMERCIAL GROSSE PTE.
SERVICE • SALES • INSTALLATIONS
882-4870
MASTERCARD & VISA WELCOME
IF YOU'RE SERIOUS
ABOUT YOUR FITNESS
Let us help you be the best you can be
with 1 on 1 training at our dub.
A patient friendly program designed just
for you to help you reach your realistic
fitness goals. Change your life by
changing your lifestyle. Muscle therapy
and nutritional consulting available.
Call us today for a FREE consultation.
INTERNATIONAL PHYSIQUE‘CHAMPION
•TV Celebrity Anchor
• Nutritional
Counseling
• MusclelMassage
Therapy
PETER NIELSEN'S
Personal Trainin Club
4119 Orchard Lake Rd. (at Pontiac Tr.) West Bloomfield
Visit our website www.peternielsen.com
• Children's
Fitness Programs
• Free Consultation
(248) 855.0345
©1995. American Heart Association
MIKE SCHLUSSEL M Y dire ect ct line i
27550WOODWARD at I I 1 /2 Mile
248 548-4100
<4mmeamm i R. Rowo m mwo m mwa
544-6563
ssmum m a.ta m mnwzakvay.
UMMER SA
50-75% OFF
COMPLAISANT
W. Bloomfield Plaza
(Next to Deli Unique)
248-855-6566
, v i'm''u, J*SVSWta:, \Va&NlleAt
s
(248)
ttlikV%kk4, SIM , UtkWalltS,v\a ,::s:N''_
8/4
2000
101