BEST
LAMB CHOPS
IN TOWN
RESTAURANT
Oe The
PRIVATE
DINING
ROOM
fi LI
FULLSERVICE
CATERING
,,CHILDRENS MENU $4.95
E SPECI
STARTING AT
RECEIVE
INCLUDES BREAD
Dine-in only. Not valid with
Specials. Not valid with any
other offers. With coupon.
Expires 11/15/12.
Excludes Lamb Chops
Dine-in only. Not valid with
Specials. Not valid with any
other offers. With coupon.
Expires 11/15/12.
Excludes Lamb Chops
PARTY TRAYS
_AVAILABLE
4301 ORCHARD LAKE ROAD • WEST BLOOMFIELD ( CROSSWINDS PLAZA
248-5 3 8-6000
RESTAURANT
AUTHENTIC
LEBANESE
FOOD
off
Total
Food
Bill
With this coupon.
Valid for dining-in and carry-out.
One coupon per visit;
• Not valid with any other offers. Expires 10/31/12 0
I
-----
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www.lechefmi.com
32621 Northwestern Hwy.
Farmington Hills
248 932 1300
-
-
Just in front of Sam's Club & Home Depot
10% OFF TOTAL BILL ovith ad only) through 10/31;12
SUSHI S iMURry
Japanese Restaurant
mitincmysushisatmratcom
Catering and Carry-out Available
• Gift Certificates Available
4143 Orchard Lake Road
Orchard Lake, MI 48323
Ph: 248-737-4408 Fax: 248-737-5032
N.
Pontiac Trail!
is
Business Hours: Mon-Sat 11:30am - 10:00pm
Sunday 4:30 - 9:00pm
•
SUSI 11 St1MLEA1
7a
Lone Pino (17 WO
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64
October 4 • 2012
A
s with Sukkot, both Shemeni
Atzeret (the holiday following
the seventh day of Sukkot) and
Simchat Torah (marking the end of the
cycle of the weekly Torah readings) are
celebratory and replete with agricultural
significance. On the menu for these holi-
days are recipes that are hearty and stuffed:
A hearty chili, stuffed eggplant and a dense
apple cake portend for a rich season and a
life filled with happiness.
Want to be a
part of
our VIP club??
Text LECHEF
to 248.218.0320
for exclusive
bi-monthly
coupons! :)
Open everyday
for Lunch & Dinner
no plate sharing and
18% gratuity
Bring this fall's Jewish holidays
to a close with style.
Total Food Bill
BASKET & SOUP
e4e Chef
arts entertainment >> food
LAMB AND MIXED
VEGETABLE CHILI
This recipe is more a very thick
soup or stew with chili flavors; to
make it vegetarian, leave out the
lamb and add 2 cups of 1/4-inch
diced carrots.
2 Tbsp. olive oil
1 lb. ground lamb
1 cup chopped onion
1 tsp. minced garlic
1 /2 cup chopped celery
1 cup chopped red pepper
2 cups 1 /2-inch diced zucchini
1 can (28 oz.) diced tomatoes
1 cup cooked garbanzo beans
(canned is fine), rinsed and
drained
1 cup cooked kidney beans
(canned is fine), rinsed and
drained
3 Tbsp. chili powder
1 Tbsp. dried parsley
1 tsp. dried basil
1 tsp. dried oregano
1 /2 tsp. ground cumin
1 /4 tsp. ground cayenne pepper
(or to taste)
salt and pepper to taste
fresh chopped cilantro for gar-
nish
Heat the oil in a large pot on medi-
um-high heat.
Add lamb, onions, garlic and cel-
ery. Cook, stirring occasionally, for 5
minutes, or until the lamb is no lon-
ger pink. Add remaining ingredients,
and bring to a boil. Reduce heat,
cover and cook for one hour. Remove
cover, and cook another 30 minutes,
or until thickened. Adjust seasonings
to taste. Serve hot, or keep warm
until ready to serve.
If making ahead, allow the chili
to come to room temperature, cover
and chill up to a day ahead. If the
mixture becomes too thick, add more
water or tomato juice. Serve gar-
nished with cilantro. Makes 6 large
servings.