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 Cr The Brightest Tomorrows Begin Here.® 13,20b0 CELEBRATE THE 50TH ANNIVERSARY OF THE CITY OF SOUTHFIELD WITH US! lor We are creating a special homage to this community and the significance that Jewish Metro Detroit has had in its growth. woo Oft" s • . - Issue Date: April 24, 2008 ....11,11. 1.1111.Ss Oo• Asto monk • 111111•11,01•111M1 alMS411111,Not oW411.11mov,— .MIIImomm. 01111111momm, Ammo wow 11111mm-Aeo- AIMID,Aum Early Bird advertising specials available! 11•11111111Lswo 1111111MINM, 11161111A1W , • •. .formterAmik . A40 February 28 • 2008 jay 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.