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ALEXANDER ZONJIC AND HIS AWARD WINNING BAND
WITH GUESTS ROYCE THE VOICE & THORNETTA DAVIS
Push' rexot Aavkket
•
Soup, glorious soup!
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Sunday February 17,
2:00pm
This FREE concert is part of Henry Ford West
Bloomfield Hospitals Healing Arts Program
111-1
1,1
HENRY FOR D
WEST
or.c.can.Arrn.r, HOSVIT
Henry Ford West Bloomfield Hospital Revd. Foundation Main Atrium
6777 West Maple Rd • ■ • West Bloomfield, MI 48332 248-325-1000
18157,U
OVER 40 LOCATIONS TO SERVE YOU
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Caterin Availa e
Op en days E=M:13 breakfast 11D2Il and dinner
wwwleesconevisiand.com
Music
Tom
liot next to normal
Book and Lyrics
by Brian Yorkey
7c Elo etdeoaey
And for the
Kids.
The Theatreworks USA production of
Skippyjon Jones!
The Michigan Premiere of this Pulitzer Prize
and Tony Award-Winning Musical
February 13 March 10
Saturday,
February 16
10:00 AM and
1:00 PM
Tickets just $15!
207 Wilson Hall, Rochester MI 48309 • On the campus of Oakland University
Box Office 248.377.3300 • Group Sales 248.370.3316
www.mbtheatre.com or www.ti cketmaster.corn
1809140
50 February 14 • 2013
JN
onions. Even if you add little more
than onions and salt to water, you will
have the makings of a flavorful broth.
While raw onions will flavor a soup,
the added step of brown-
ing or softening them
will quickly release more
essence to the broth.
Other ingredients, such
as garlic, celery, carrots,
herbs and spices, make the
broth more flavorful. It's
the layering of these dif-
ferent, yet complementary,
ingredients that add depth
and complexity to soup.
The following recipes
can feed a crew, but serve
one or more together, and it's a fest.
What to serve with soup? Salad, of
course! Something green with lots
of crunch and, of course, the best
breads you can find — an assortment.
Dinner is served.
TORTELLINI VEGETABLE
SOUP
Raise heat to high, and bring to a
boil. Reduce heat to simmer, and
cook for 30 minutes.
Add salt and pepper to taste. Add
remaining ingredients (but not the
cheese), and bring to a boil again.
Reduce heat to simmer, and cook for
20 minutes more. Serve the soup hot
with Parmesan cheese sprinkled over.
Makes 8 servings.
Tbsp. butter or olive oil
1 1 /2 cup chopped onions
1/2 tsp. minced garlic
2 cups diced carrots
1 cup thinly sliced celery
1 tsp. dried thyme leaves
1 can (28 oz.) seasoned diced
tomatoes with juice
water
salt and pepper to taste
1 cup sliced zucchini (or 1 medi-
um zucchini)
1 /2 cup freshly chopped parsley
1 lb. frozen cheese-filled tortel-
lini
1 package (about 10 oz.) frozen
spinach leaves, thawed and drained
freshly grated or shaved
Parmesan cheese for garnish
2
Not valid with any other offer. Not valid on
breakfast specials. With coupon.
Meadow Brook Theatre " Nedt, C:94ad >4
ately it's all I want: hot, thick
soup to help warm me in these
freezing temperatures. Canned
soup just doesn't do it. Maybe it's the
mushy noodles — or, way
too much sodium. Or,
perhaps, the money-saving
soup companies don't
share my view regard-
ing what "hearty" means.
Plus, soup is just so easy
to make. So on this week's
menu is ... homemade
soup!
Some will say they can't
make good soup. But any-
one can be a successful
soup-maker by following a
few basic rules. Since soup is mostly
water (even your grandmother's
chicken soup), flavor must be added
to the water, or your soup will taste
like, well, water.
The most basic soups start with
"
Melt butter in a pot over medium-
high heat. Add the onions and garlic,
and cook, stirring often, until the
vegetables are softened. Add the car-
rots, celery and thyme, and cook for
1 minute more. Add entire contents
of the can of diced tomatoes and
enough water to cover the vegetables.
❑
TURKEY MEATBALL SOUP
Meatballs:
1 lb. ground turkey
1/2 cup very finely chopped
(minced) onion
1 large egg
1/2 cup breadcrumbs
1 tsp. salt
1/2 tsp. pepper
Soup:
2 quarts chicken broth or water
1 can (about 15 oz.) tomato sauce
1/2 tsp. dried oregano
1 cup diced carrots
1 cup sliced celery
1 medium potato, peeled and cut
into'/2-inch dice
1/2 cup long-grain rice
salt and pepper to taste