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AIR-MASTER
HEATING &AIR CONDITIONING CO
RESIDENTIAL & COMMERCIAL
SERVICE * SALES * INSTALLATIONS
.
SLOW-COOKED LAMB CHOPS
WITH OREGANO
6 large lamb chops or steaks with
bones
Salt and pepper to taste
juice of 2 lemons
grated peel from 1 lemon
1 T. dried oregano
2 T. extra virgin olive oil
2 bay leaves
2 cups sliced onions
3/4 cup white wine
3/4 cup chicken broth
fresh chopped parsley, garnish
Place lamb in a glass baking dish.
Sprinkle salt and pepper over the
meat. Drizzle lemon juice over tl
lamb. Sprinkle the grated peel and
oregano over the lamb. Drizzle the
olive oil over all. Place the bay leaves
between a couple of the chops. Cover
the dish with plastic wrap and refriger-•
ate 4 hours or more.
Preheat oven to 325F. Heat a skillet
over high heat. Remove the lamb from
the dish and brown on both sides
before placing back into the baking
dish. Sprinkle the onions over the
meat and pour in the wine and broth.
Cover the dish with foil and cook for
2 or more hours until the meat is very
tender. Serve hot. Makes 6 servings.
VEGETABLE STEW
2 T. olive oil
1 cup chopped onion
2 cups water
2 cups diced carrots
1 eggplant, peeled and cut into
1-inch cubes
1 1/2-2 cups cooked, drained
garbanzo beans or chick peas
1 1/2-2 cups cooked, drained
cannellini (white kidney beans)
1 pound fresh green beans, tips
removed and halved
1 t. grated lemon peel
1/4 cup slivered almonds, toasted
salt and pepper to taste
3 cups cooked bulgur, any type
Heat oil in a large pot over medium-
high heat. Add onions and cook, stir-
ring often, until golden, about 5 min-
utes. Add remaining ingredients,
except bulgur, and bring to a boil.
Cover, reduce heat and simmer for 15-
20 minutes. Stir in bulgur and cook 5
minutes more or until very hot. Adjust
salt and pepper and serve hot. Makes
8-12 large servings. Serve topped with
plain yogurt if desired.
ROASTED EGGPLANT AND RED
PEPPERS WITH SESAME SEEDS
olive oil for brushing eggplant
slices
1 large eggplant, unpeeled, cut
crosswise into 1/2-inch-thick
slices
2 red bell peppers, sliced into thin
strips, lengthwise
fine sea salt and pepper to taste
1-2 t. dark sesame oil
1/4 t. dried oregano
2-3 T. sesame seeds
juice of 1 lemon
1/2 cup fresh minced parsley
1/2 cup green or black olives, any
type except canned, garnish
Preheat oven to 500F. Brush a cook-
ie sheet or baking dish with olive oil.
Arrange eggplant in a single layer on
the baking sheet and brush the tops
with olive oil. Roast for 10 minutes,
turning once after 5 minutes. Arrange
red pepper strips over the eggplant and
sprinkle with salt and pepper. Drizzle
sesame oil over the vegetables and
sprinkle oregano over. Roast for 5
minutes more. Sprinkle sesame seeds
over and roast for 3 minutes more.
Remove from oven and let the veg-
etables cool before transferring them
to a serving dish. Drizzle the lemon
juice over and sprinkle with minced
parsley. Garnish with olives and serve
as a first course or appetizer with pita
wedges. Makes 6-8 servings.
ASPARAGUS WITH TAHINI
YOGURT DRESSING
Asparagus:
2 pounds asparagus, trimmed
water
1/2 t. salt
Dressing:
1 cup plain yogurt
1/2 cup tahini paste
1 T. olive oil
2-3 T. fresh lemon juice, to taste
1/2 t. salt
fresh ground black pepper to taste
Cook asparagus: Bring a pan of boil-
ing salted water to a boil over high heat.
Add trimmed asparagus and cook
asparagus until tender, but still very
green, about 3-5 minutes. Drain aspara-
gus quickly and rinse with cold water to
stop the cooking process. Drain well
again and dry with paper towels before
arranging on a serving plate.
Make dressing: Combine all ingredi-
ents in a small bowl and whisk until
smooth. Chill until ready to serve.
Drizzle the dressing, to taste, over the
stalks only of the arranged asparagus.
Makes 8 servings.
❑
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the chicken is tender. Transfer th
chicken and potatoes to a serving dish
and drizzle the juices and fruit over
and around the chicken. Drizzle the
lemon juice over and adjust salt and
pepper to taste. Makes 4-6 servings.
AIR CONDITIONING
TUNE UP TIME!
GROSSE POINTE W. BLOOMFIELD NORTH OAKLAND
882-4870
788-9073
MASTER CARD & VISA WELCOME
682-9090
"Committed to a Greater Quality of Life"
•
Who Will Help Mom and Dad
When They Can No Longer
Help Themselves?
CGS can help by providing:
• Stay at home assessments
• Nursing home placement & monitoring
• Assisted living arrangements
• Daily, weekly, monthly, or quarterly updates
• Custodial care, transportation & personal care
• Private duty nursing
• Additional services that help your loved ones
maintain a high quality of life
GCM
MEMBER
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Geriatric Care Managers
For more information please call CGS at 1-888-644-1524.
Gadi Amaliak's
ontemporary
Candlesticks
C
Call Alicia R. Nelson
for an appointment
(248) 557-0109
TRADITION!
TRADITION!
allthingsjewish.com
5/25
2001
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