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January 05, 2012 - Image 30

Resource type:
Text
Publication:
The Detroit Jewish News, 2012-01-05

Disclaimer: Computer generated plain text may have errors. Read more about this.

-

IMO

MINI

MI

$300

•1

off

A Family Diner

Serving Breakfast, Lunch & Dinner

any bill $18 or more

(248) 682-3400
4170 Orchard Lake Rd.

(w/coupon only)

MIN IIMM

(near Pontiac Trail)

Exp. 1/18/12

MI 11=1 MI

I

I
J

Orchard Lake, MI 48323
Monday - Sunday
Tam - I Opm

Lighter fare for a lighter you.

W

e've filled our plates at buffets from
Thanksgiving through New Year's and eaten
until we've found ourselves groaning. All this
holiday food was washed down with caloric beverages. Now
comes the sobering post-holiday guilt and regret.
Our clothes are tighter. Our shoes are tighter. Our faces
actually look puffy, and we feel tired. In short, we've had it
(and by "we:' I mean "me"!).
Now is the time to get back to ingesting healthy foods.
Still not ready to cut back from decadence to celery sticks,
it's best to rethink, reformulate and redefine our menus with
healthier foods that are both delicious and beneficial. I I

Wetkiefirt Ved

Buy any bottle of wine for 1/2 off the regular price*
with purchase of two full course dinners
(cannot combine with any other offers)

$5.00 off

With purchase of 2 full course dinners • Specials not included,
dine in only • Mon-thurs only
Excludes holidays • Expires 2/29/12

/41 (10:g
VC

CUCINA ITALIANA

37646 West 12mile at Halsted Farmington Hills
248-994-4000 www.antoniosrestaurants.com
ours_pitvarA Monday — Friday at 10:30 a.m. I Saturday and Sunday at 1:00

Private party rooms • Full bar • Children's menu

1649810

evirefrirt

Weddings

Banquets

Bar/Bat Mitzvahs

Showers

Birthdays

Reunions Anniversaries

WE CATER AT MOST SYNAGOGUES,
TEMPLES, HOTELS AND THE HALLS OF YOUR
C ICE

/

JEWEL

Etc,

CLASSIC CUISINE

Approved by Council
of Orthodox Rabbis

KOSHER
CATERERS

PHILIP TRia, food ET Beverage Director

A8-6614050

Farmington Hills

Home of the
Eggstra Big Breakfast

Three eggs any style with
choice of sausage links, bacon
or ham with toast and jelly
thru Fri
Only $3.29 Mon
5am-1 lam only

• Dine-in or Carry-out

• Senior Citizen Discount 10%

No Senior Citizen Discount with any daily specials

26200 W. 12 Mile Rd. • Southfield • 248-353-3232

30

January 5 • 2012

.114

CHOPPED VEGETABLE
SALAD WITH GINGER-SOY
DRESSING
Vary the vegetables according to your
tastes.
Dressing:
2 garlic cloves
2 tsp. chopped fresh ginger
1 /4 cup soy sauce
1 /4 cup cider vinegar
1 Tbsp. sugar
1 tsp. sesame oil
1 tsp. hot red sauce, such as Tabasco
1 tsp. sesame seeds
2 Tbsp. water
Salad:
6 cups chopped Romaine lettuce
1 cup corn kernels (drained if
canned)
1 cup finely chopped radishes
1 cup seeded chopped cucumber
(peeled or unpeeled)
1 cup sliced hearts of palm
1 cup finely chopped scallions, white
and green parts
1 cup shredded carrots
12 grape tomatoes, halved length-
wise
salt and pepper to taste
Combine dressing ingredients in the
pitcher of a blender or bowl of a food
processor, and blend or process until
smooth. Place all salad ingredients in a
large bowl, pour dressing over and toss
well. Serve immediately with any pooled
dressing drizzled over the salad. Makes
6 servings.

SAUTEED BALSAMIC
CHICKEN AND MUSHROOMS
2 Tbsp. olive oil
6 small boneless and skinless chick-
en breasts (about 2 lbs.)
kosher salt and pepper to taste

1 1/2 pounds sliced fresh mushrooms
2 tsp. minced garlic
1 /3 cup balsamic vinegar
1 cup chicken broth
1 Tbsp. dried parsley flakes
1 Tbsp. capers
Heat oil in a large nonstick skillet over
medium-high heat until hot. Add the
chicken (seasoned with salt and pepper
to taste), and saute on both sides until
lightly browned (about 6 minutes). Add
the mushrooms and the garlic to the pan,
and cook until the mushrooms give up
their liquid. Add the vinegar, broth, pars-
ley and capers, and bring to a boil. Cover,
and cook for 5 minutes more.
Remove the chicken to a plate, and
cover with foil to keep warm. Continue
cooking the mushrooms until the liquid is
reduced by half.
Serve the chicken topped with the
mushrooms and drizzled with the sauce. -
Makes 6 servings.

OVEN-FRIED
SWEET POTATO FRIES
4 medium sweet potatoes, peeled or
unpeeled and cut into steak fries
3 Tbsp. extra-virgin olive oil
kosher or finely ground sea salt to
taste
granulated garlic to taste
freshly ground pepper to taste
Preheat oven to 425 degrees. Put cut
fries into a large bowl, drizzle with olive
oil and sprinkle with seasonings. Toss
well with your hands to coat the fries.
Arrange the potatoes on a baking sheet
with sides (do not overlap the fries).
Bake for 15 minutes, and flip them over
with tongs or turner (careful, they break
easily). Cook for 10 more minutes, until
golden brown. Serve immediately. Makes
6 servings.

All recipes © Annabel Cohen 2012; annabelonthemenu@gmail.com .

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