Health & Fitness
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riZETIREMENT
LIVING
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Happy Summer!
Recipes to celebrate
the outdoor season.
"I USED TO WONDER IF MOM WAS LONELY ;
NOW SHE HAS MORE FRIENDS THAN I DO."
a
f your mom lives by herself, it's only natural to worry
about her during the course of your day.
Annabel Cohen
Special to the Jewish News
I
f you're anything like me, you begin
to become concerned (okay, panic)
that the summer's wasting away
and we just haven't taken advantage of
the outdoor season.
To make it all easy, summer eating
with grilled foods and fresh salads is
called for. Burgers and wieners with
assorted condiments make sense. So
do any grilled meats or chicken (see the
recipe for my spiced beef ribs, below).
Slaws of any kind are also so apro-
pos and delicious (you can buy them,
or try my creamy and tart slaw, below).
And serve your favorite cold dishes of
choice.
Any summer barbecue demands
icy cold drinks (make some fruity ice-
cubes — pour assorted juices and fresh
mint into ice trays and freeze to add to
lemonade or ice tea).
Roasted Green Beans,
Grape Tomato Salad
1 pound green beans, trimmed
and cut into 2-inch pieces
3 Tbsp. olive oil
1 Tbsp. fresh thyme leaves
1 pint grape tomatoes
1 cup fresh minced chives
1 cup fresh chopped mint leaves
Kosher salt to taste
Fresh ground pepper to taste
Preheat oven to 500E Toss green beans
with olive oil in a large bowl and
transfer to a baking sheet with edges.
Roast for 10 minutes. Allow the beans
to cool on the baking sheet. Transfer
the beans to a large bowl, add remain-
ing ingredients and toss well. Serve at
room temperature. Makes 8 servings.
Barbecued Dry Rubbed
Beef Ribs With Sweet
And Tangy Sauce
8 pounds meaty beef ribs, cut into
individual ribs, excess fat trimmed
Rub:
2 Tbsp. kosher salt
1 Tbsp. fresh ground pepper
1 Tbsp. granulated garlic
1 Tbsp. ground paprika
1 Tbsp. dried mustard powder
1 Tbsp. dark chili powder
1 tsp. ground coriander
1 tsp. ground cayenne pepper
Sauce:
1 cup chili sauce
1 /2 cup Hoisin sauce
1 /4 cup brown sugar
1 /4 cup red wine vinegar
1 Tbsp. Dijon mustard
1 Tbsp. fresh minced garlic
2 tsp. hot pepper sauce, such as
Tabasco
1 tsp. salt
1 tsp. ground cumin
Combine rub mixture in a small bowl
and stir well. Rub this mixture all over
the ribs.
Preheat half the grill to low (between
250-275F.). Place ribs in a large roasting
pan over the cool side of the grill. Close
the lid of the grill and cook for 3 hours,
until the ribs are tender, turning them
occasionally.
While the ribs are cooking, combine
the sauce ingredients in a saucepan
over medium heat and bring to a boil.
Cook for 5 minutes, stirring frequently.
Remove from heat until ready to use.
Remove the ribs to the hot part of the
grill and cook, turning occasionally, for
30 minutes more. Serve with the warm
sauce on the side. Makes 8 servings.
Happy Summer! on page 34
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own age, people they can relate to.
She'll be too busy rediscovering some of the things she
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mom is safe and happy.
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Your story continues here...
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July 8 • 2010
33