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.) Contacting HealthCall is the First Step to Maintaining Quality Life at Home Home Health Care and Private Duty Nursing Services At HealthCall, we provide a wide range of home care and private duty services to patients throughout Michigan, including: • • Skilled Nursing Care • Post Surgical Care Physical Therapy Diabetic Teaching • • Occupational Therapy Speech Therapy • • • Stroke Rehabilitation Medical Social Work Accepted payment includes private pay, long term care policies, private insurance plans, no fault auto insurance, workman's compensation, Medicare, and Medicaid. Every HealthCall employee must pass pre-employment skill level assessments as well as thorough background and reference checks. HealthCall. Inanfammam www.healthcallhomecare.com 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. Call 1-800-991-9933 Toll Free: 800.991.9933 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.