RETIREMENT

LIVING

food

Take It Outside!

The grilling season is upon us.

"I USED TO WONDER IF MOM WAS LONELY;
NOW SHE HAS MORE FRIENDS THAN I DO."

a

t: your mom lives by herself, it's only natural to worry
about her during the course of your day.

Help quiet your worries by looking into senior living at

The Park at Trowbridge. Many seniors are energized with

a whole new zest for life as they socialize with people their
own age, people they can relate to.

Annabel Cohen
Special to the Jewish News

W

oo hoo! Summer is
finally here. At least
unofficially, Memorial
Day is the kick-off of
summer. Outside living is the de facto
rule of the season and grilling its
cooking method.
Dogs and burgers on the barbie (the
grill, not the doll), are always more
delicious. But don't let your menu be
dictated by convention. Mix it up a bit
for fun, variety and tastiness.
The following recipes are finger-
lickin' good (to borrow a slogan), yet
are departures from the expected.
They're healthier versions of many
customary favorites.

Whisky Glazed
Baby Back Chicken

These are my kosher version of baby
back ribs. Not a boozer? Leave out
the whiskey and add a small bit of
prepared white horseradish instead
(about 1 tsp.).

Chicken:
3 pound boneless and skinless
chicken breasts
Salt and fresh ground pepper to

taste
3 Tbsp. olive oil
9 10-inch bamboo skewers,
soaked for 1 hour or more in water

Glaze:

Freeze the chicken until it is just
beginning to become hard (this
will make it easier to cut). Trim vis-
ible fat from chicken breast and cut
the breasts, lengthwise, into 1-inch
strips. Transfer to a medium bowl.
Season with a little salt and lots of
pepper. Toss with the olive oil.
Using three bamboo skewers,
thread the chicken strips through the
skewers (top, middle and bottom of
strips) to form "ribs" of the chicken
(the skewers will keep the chicken
straight). Repeat (you should have
three chicken "rib" racks). Chill until
ready to grill.
Combine all glaze ingredients in a
medium saucepan and bring to a boil
over medium-high heat. Reduce heat
and cook for about 30 minutes, until
the glaze is reduced by half.
Heat grill to medium-high. Place
the racks on the grill and cook for 3
minutes. Turn and cook for 3 minutes
more. Glaze on one side, turn again
and glaze again. Cook until the glaze
darkened and bubby. Makes 6-8
servings.

Turkey Meatloaf Burgers

Turkey burgers can be blah and
as dry as dust. These are neither
because they're moistened with egg
and so well seasoned.

2 pounds ground turkey

/2 cup finely shredded carrots
(do not squeeze out any moisture)

1

1 Tbsp. minced garlic
1 cup orange juice

1 cup finely minced sweet onion
1 tsp. granulated garlic

1 cup pineapple juice

1 tsp. salt
1 tsp. fresh ground pepper

1/4 cup soy sauce
1 cup brown sugar
1 Tbsp. cider vinegar
1 Tbsp. hiskey

1 Tbsp. hot pepper sauce

1/2 cup Italian seasoned bread-

crumbs

FOOD on page 48

She'll be too busy rediscovering some of the things she
loves to do, like exploring the Detroit Institute of Arts,
shopping at the Somerset Collection or taking in a movie at
the Palladium. And you'll feel good, too, knowing that your
mom is safe and happy.

See for yourself why seniors living at The Park at
Trowbridge experience an invigorating sense of
independence, freedom and optimism.

I Your story continues here...

For more information or to visit,
call toll-free today! 1-888-375-5420

THE PARK

AT TROWBRIDGE

24111 Civic Center Drive -Southfield, MI 48033

vt-'. 'HORIZON' BAY

10516910

RE ISEMENT

CI

'

www.horizonbay.com

"If you think you can do it on your own,

yon are wrung"

r CALL TODAY!

(248)855-0345

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PERSONAL TRAINING GROUP WEST BLOOMFIELD 48323

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May 27 • 2010

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