RETIREMENT LIVING
"Mom's happy
and enjoying her
new lifestyle."
When dad died, I watched
helplessly as my fun-loving,
outgoing mom stayed home
most nights. When she visited
The Park at Trowbridge,
she quickly saw residents
interacting and enjoying
their time together.
We knew Mom was fully
settled when she stopped
keeping up with her TV
soap operas. She leaves
for breakfast at 8:30 and
sometimes doesn't return to
her apartment until evening
join us for our
Hqwalian
Thursday, March 6
11:30 a.m. –2 p.m.
I
have certain preferences when
it comes to dinner. The first one
is that there must be a protein.
Any-thing else just doesn't seem satis-
fying. Protein is anything from tofu, to
beans, to beef, lamb, fish or fowl.
Secondly, I like my food hot.
Of late, however, I've been lightening
up my favorite entrees by translating
their ingredients with more of what's
good for me (using olive oil when
possible instead of butter, and whole-
grain breadcrumbs, for example), and
less of what's not-so-recommended
(i.e. poultry skin and untrimmed fat).
The challenge could not have result-
ed in more flavorful, perfumed dishes.
Herbs, spices and garlic are vibrant and
bright — visually and on the tongue.
I've cut portions, too. Do we need to
eat a half-pound of meat at one sitting?
•
Arnie S. – son of resident Edith S.
www.horizonbay.com
at Trowbridge
, Alo■
A HORIZON BAY SENIOR COMMUNITY
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February 28 • 2008
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Call 248-354-6060 for
advertising information
A few small adjustments can make
any meal tastier and healthier.
Annabel Cohen
24111 Civic Center Dr.
Southfield, MI 48033
Ab
Healthy Entrees
Special to the Jewish News
Mom's building new
memories and meeting
new friends. My sister and
I are happy knowing Mom's
involved and enjoying
life again.
For more information
or to visit, call
The Park today!
(248) 352-0208
HEALTH & FITNESS
food
Braised Lamb Osso Buco
Normally, Osso Buco is made with
veal shanks, although technically, any
"shank" can be used. With veal, white
wine adds delicate flavor. With lamb,
I like to use red wine for a rich, deep-
colored sauce.
3 Tbsp. olive oil
4 lbs. 1 1/2-inch-cut lamb
shanks, well trimmed
salt and pepper to taste
2 cups chopped onion
2 tsp. minced garlic
1 cup chopped carrots
1 cup chopped celery
2 tsp. dried thyme
1 can (28 oz.) seasoned diced
tomatoes
3 cups chicken broth
2 cups red wine
2 Tbsp. dried parsley flakes
1 bay leaf
1 tsp. hot pepper sauce, such as
Tabasco
1/2 cup thin sliced fresh basil
Preheat oven to 325F. Season the
lamb lightly with salt and pepper.
Heat oil in a Dutch oven or heavy
pot over medium high heat. When the
oil is hot, brown the lamb on all sides
(you may need to do this in batches).
Remove the lamb to a dish and set
aside. Without cleaning the pot, add
onions, garlic, carrots, celeiy and thyme
and cook, stirring, until the onions are
softened, about 5 minutes. Stir in the
tomatoes, broth, wine, parsley and bay
leaf and bring to a boil. Reduce heat
and cook for 10 minutes. Adjust salt
and pepper to taste. Add the reserved
lamb and hot sauce and cover the pot.
Cook in preheated oven for about 2
hours, or until the lamb is very tender.
Remove bay leaf. Sprinkle the fresh
basil over and serve. Makes 6 servings.
Garlic And Red Pepper
Roasted Sea Bass
2 Tbsp. olive oil
1 chopped red or yellow bell
pepper
2 Tbsp. minced garlic
2 Tbsp. fresh lemon juice
4 5-6-oz. sea bass fillets (each
about 1-inch thick)
sea salt and pepper to taste
2 tsp. grated lemon zest or peel
2 Tbsp. fresh chopped dill
Preheat oven to 500E Spray a baking
sheet with sides with nonstick cook-
ing spray and arrange the fish fillets,
skin side down, on the sheet. Season
the fish lightly with salt and pepper.
Set aside.
In a large nonstick skillet, combine
olive oil, red pepper and garlic over
medium-high heat. Saute until the
pepper is softened and the garlic is
golden. Remove from heat, stir in the
grated lemon zest or peel and top the
fish with the mixture.
Roast the fish, uncovered for 10-12
minutes, until the fish is just cooked
through (do not overcook). Serve the
sea bass with a sprinkling of chopped
dill. Makes 4 servings.
Broiled Marinated
Lamb Chops
2 racks of lamb (about 2 1/2
pounds) fat removed and bones
well trimmed
1 Tbsp. extra-virgin olive oil
kosher salt and pepper to taste
2 Tbsp. grainy mustard
1 cup whole wheat bread
crumbs
Preheat oven to 425E Line rimmed
baking sheet with foil. Set aside.