Health & Fitness
D
Food from page 39
Apfelrotkohl
I like lots of onions, so I created this recipe
with more than some would use.
2 Tbsp. canola oil
2 cups thin sliced onions
1 medium head red cabbage (about 2
pounds)
2 large tart apples (such as Granny
Smith), peeled and sliced into thin
wedges
1 cup water
3 /4 cup cider vinegar
1/2 cup sugar
Y2 tsp. caraway seeds, optional
2 cloves
1 bay leaf
Salt and pepper to taste
Quarter the cabbage and cut out the core
from the stem end. Cut the cabbage into
thin shreds and transfer to a large bowl.
Heat oil in a large pot or Dutch oven
over medium-high heat. Sauté the onions
in the oil until softened.
Add the apples to the cabbage and toss.
Add to the pot. Add the remaining ingre-
dients (add just a bit of salt and pepper —
you can adjust later). Bring to a boil over
high heat. Reduce heat, cover and simmer
for 1 1/2 hours. Adjust sugar, salt and pep-
per to taste. Makes 12 servings.
Perfect Purreed Potatoes
3 pounds Idaho potatoes, peeled and
diced
V2 cup (1 stick butter) or olive oil,
softened
1/2 cup sour cream, optional
Salt and white pepper to taste
Place the potatoes in a pot of water and
bring to a boil. Reduce the heat to a sim-
mer and cook the potatoes until tender
(pierced with a fork or knife, the potato
gives easily), aboutl5 minutes. Drain very
well until dry — allow to sit in the col-
ander for at least 2 minutes, shaking the
colander a few times while draining.
Place the butter in the bottom of a large
bowl. Place the dry, hot potatoes in the
bowl. Use mixer (with a whisk attachment
if you have one) to mash the potatoes
(do not over-mix or the potatoes could
become "gluey"). Fold in the sour cream if
using and season with salt and pepper.
If made ahead, place the room-temper-
ature potatoes in a microwave-safe con-
tainer, cover with plastic wrap or a lid and
microwave on high for 10 minutes. Makes
8 servings.
Maque Choux
6 cups fresh or frozen corn kernels
(thawed)
2 Tbsp. olive oil
2 cups thin-sliced onion
1 green or red bell pepper, cut into
small dice
1 1/2 cups chopped, seeded tomato
Salt and pepper to taste
Ground cayenne pepper to taste
(start with 1/8 tsp.)
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40 November 11 • 2010
Lemon Green Beans
with Pecans
2 pounds green beans, trimmed
1 /4 cup extra-virgin olive oil
1 tsp. minced garlic
1 /4 cup chopped fresh parsley
1 Tbsp. grated lemon zest or peel
2 Tbsp. fresh lemon juice
Salt and pepper to taste
1 cup lightly toasted pecans
Combine oil and garlic in a large skillet
over medium heat. Saute for 2 minutes.
Add the beans and toss well. Cover the
skillet with a lid or overturned bowl and
cook for 5 minutes. Transfer to a large
bowl, add the parsley, zest and lemon juice
and toss well. Season with salt and pepper
to taste. Sprinkle with pecans and serve
warm. Makes 8 servings.
Maple Cranberry Cherry Sauce
2 cups fresh cranberries
1 /2 cup pure maple syrup
1 cup sweetened dried cherries
1 Tbsp. grated orange zest or peel,
optional
Combine all ingredients in a large sauce-
pan and bring to a boil. Reduce heat to
simmer and cook until berries pop, about
4 minutes. Remove from heat, cool and
chill until ready to serve. Makes 2 cups of
sauce (about 8 servings).
Make-Ahead
Mushroom Stuffing
This super-moist stuffing is made ahead
and cooked the day you serve it.
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1 /4 cup chopped scallions, garnish
Heat oil in a large nonstick skillet over
medium-high heat. Add the onion and bell
pepper and saute for about 8 minutes, until
the vegetables are tender. Add the corn and
tomatoes and sauté until hot. Season to
taste with salt and pepper. Serve warm with
scallions sprinkled over. Makes 8 servings.
AJC To Fete Straus
he American Jewish Committee
Detroit Regional Office will pres-
ent its 2010 Lifetime Jewish
Community Leadership Award to
Kathleen Straus at a dinner on Tuesday,
Nov. 23, at the A. Alfred Taubman
Center for Design Education at the
College for Creative Studies in Detroit.
She has excelled in public educa-
tion, building cultural bridges and
helping people reach their full poten-
tial. She is serving her fifth term
as president of the State Board of
Education. Until her retirement in
1991, she was president of the College
for Creative Studies.
Straus, of Detroit, is a member of
the Board of Trustees of the Detroit
T
1 1/2 pounds sliced bread, well toasted
and crumbled
3 Tbsp. butter or olive oil
2 cups finely chopped onions
1 tsp. minced garlic, optional
1 Y2 cups finely chopped celery
12 oz. sliced mushrooms
2 eggs, lightly beaten
4 cups chicken broth
1 Tbsp. rubbed sage
1 tsp. dried thyme
Salt and pepper to taste
Spray a large baking dish well with non-
stick cooking spray.
Place the crumbled bread in a large
bowl. Set aside.
Heat the oil in a large pot or Dutch oven
over medium-high heat. Add the onion
and garlic and saute for 2 minutes. Add the
celery and mushrooms and cook, stirring
frequently, for about 10 minutes. Set aside.
Whisk the eggs in a large bowl. Whisk
in half the broth and crumbled bread. Add
the remaining ingredients and use your
hands to toss well. The mixture should
be very moist, but not mushy. Add more
broth if needed. Transfer the mixture to
the prepared baking dish. Cover and chill
for up to 24 hours.
Preheat oven to 325F. Bake for 45 min-
utes, uncovered. Pour more broth over and
bake for 30 minutes more. Makes 12 or
more servings.
Jackie's Roasted
Sweet Potatoes
2 packets onion soup mix (dry, not
prepared)
2-3 pounds sweet potatoes, peeled
and cut into 2-inch chunks
1 /3 cup olive oil
Preheat oven to 450E Toss all ingredients
in a large bowl. Spread in a single layer on
a rimmed baking sheet. Cook for 30-40
minutes until tender. Makes 8 or more
servings.
❑
Science Center. She is on the Board of
Communities in Schools-Detroit and is a
member of the executive committee of
the Michigan Roundtable for Diversity
and Inclusion.
She is a past president of the
American Jewish Committee/Detroit
Region and past president of the
Jewish Community Relations Council
of Metropolitan Detroit.
The evening's speaker is Professor
Jonathan Sarna, the Joseph H. &
Belle R. Braun Professor of American
Jewish History at Brandeis University
and director of its Hornstein Jewish
Professional Leadership Program.
The evening's co-chairs are Eugene
Driker and Jerry Rosenfeld. Tickets
begin at $150. Call the AJC office at
(248) 646-7686.
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November 11, 2010 - Image 40
- Resource type:
- Text
- Publication:
- The Detroit Jewish News, 2010-11-11
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