Do you
have a
Beaumont
doctor?

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iUuistu n mo ki tU t i l lik
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For one near you, call 800.633.7377
or visit www.beaumonthospitals.com

Beaumont

Doing Pilates with trainer Shannon Aldridge; it's a supportive relationship.

Kol Ami in West Bloomfield. Their
"The program was like going to
children attended Hillel Day School of
fat camp, like getting an Ivy League
Metropolitan Detroit in Farmington
education with the keys to success:' he
Hills. They find time to interact with res- said. "Now I have to maintain it." ❑
idents of JARC's Laker Home, and they
enjoy quiet Shabbat dinners at home.
Weight loss for the other four partici-
"I hope to continue to lose weight,
pants ranged from 30-40 pounds. We will
but not as fast:' said Mark, who now is
check with the DeVores in six months. The
down 65 pounds and still losing. "The
weight loss/fitness blog of the JN's Keri
health benefits have been dramatic.
Cohen can be seen at JNonline.us.

Gourmet Everyday Chicken
With Garlic Tomato Compote

4 whole boneless skinless chicken breasts
tsp. salt
1 /2 tsp. pepper
1 Tbsp. olive oil

1 /2

Remove excess fat. Slice on the bias into 1-inch thick medallions. Season
with salt and pepper. Heat the oil in a skillet over medium high heat.
Cook about 4-6 minutes per side or until the chicken is fully cooked.
Cover with foil to keep warm.

WAYN E STATE
UNIVERSITY

PHYSICIAN GROUP

Department of Orthopaedic Surgery

Wayne State University Orthopaedic Surgery

31000 Lahser Rd., Suite 2
Beverly Hills, MI 48025

(Located at Birmingham Orthopaedics & Sports Medicine on
the southeast corner of Lahser Rd and Thirteen Mile)

Richard Krugel, M.D. - General Orthopaedic
Surgery: emphasis in hip and knee disorders in adults.

J. Patricia Dhar, M.D. - Rheumatology: special
emphasis on Systemic Lupus Erythematosus.

Hadassah R. Lustig, M.D. - Physical Medicine &-
Rehabilitation and electrodiagnostic testing.

Please call 248-647-0660 to schedule a consultation.

Sauce

2 Tbsp. olive oil
4 thinly sliced garlic cloves
1 whole shallot
4 cups halved grape tomatoes
2 Tbsp. white wine vinegar
1 tsp. sugar or pinch of sugar substitute
1 /4 cup white wine or chicken stock

Thinly slice the garlic. Half the grape tomatoes, set aside. Using a clean
pan, heat the oil over medium heat. Once hot, add the garlic. Cook just
until it starts to brown or crisp slightly. Remove and put on a paper towel.
Add minced shallot to the pan and reduce the heat. Saute for 1 minute.
Add the halved tomatoes and stir. Add the white wine vinegar, sugar
and mix. Cook until the tomatoes start to break down. Using a potato
masher or spoon, crush the tomatoes slightly. Return the garlic to the
pan and fold everything together. Season with salt. Pour the compote
over chicken and serve immediately.

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November

27 •

2008

A37