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November 07, 2013 - Image 69

Resource type:
Text
Publication:
The Detroit Jewish News, 2013-11-07

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

>> sponsored by

BUSCH'S

Piesk 7- e-edina/p ✓er

bowl. Drizzle with oil, and toss well.
Sprinkle spices over, and toss well
again. Arrange on the prepared bak-
ing sheet. Cook uncovered for 30
minutes. Serve hot, warm or at room
temperature.
Makes 8 servings.

ALOO GOBI

There are numerous versions of this
traditional Indian dish. Mine is easy
and delicious.
2 Tbsp. olive oil
2 cups chopped onion
1 jalapeno pepper, seeded and
chopped
1 small head cauliflower, the flo-
rets and up to 11/2 inches of stems
chopped
2 lbs. Russet or Idaho potatoes,
peeled and cut into 1/2-inch chunks
Y2 cup water
1 Tbsp. fresh ginger, chopped
1 tsp. fresh garlic, minced
V2 tsp. ground cumin
2 tsp. ground turmeric
1 Tbsp. garam masala
1 cup fresh cilantro leaves
salt to taste

Heat oil in a large saucepan over
medium-high heat. Add the onions,

and saute until translucent.
Add remaining ingredients, except
cilantro and salt, and stir to combine;
bring to a boil. Reduce heat to simmer,
and cook for 30 minutes. Stir in salt
to taste. Stir in half the cilantro, and
transfer to a serving dish. Sprinkle
remaining cilantro over, and serve.
Makes 8 servings.

HERB-ROASTED
PARSNIPS AND CARROTS
2 lbs. parsnips, peeled, cut into
1-inch chunks
2 lbs. carrots cut into 1-inch
chunks
1 /4 cup olive oil
3 Tbsp. fresh rosemary leaves
1 Tbsp. dried parsley
salt and pepper to taste

Preheat oven to 425 degrees. Spray
two large rimmed baking sheets well
with nonstick cooking spray. Set aside.
Toss all ingredients together in a
large bowl. Spread vegetables in a
single layer on each pan, and roast for
about 30-40 minutes, until the veg-
etables are tender. Combine the veg-
etables, and adjust salt and pepper to
taste. Keep warm until ready to serve.
Makes 8 servings.

All recipes © Annabel Cohen 2013; annabelonthemenu@gmail.com .

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Eileen from page 64

We also grow our own chickens and
turkeys.
We're involved personally and give
to several organizations locally, help-
ing train farmers and supporting
food pantries to bring healthy food to
people who don't have the money to
buy it.

JN: What do you express through

your blog (eileenrockefeller.com)?

ER: The blog is an extension of
what's in the book. The categories
include environmental preservation,
self-health, poetry, reflections on life,
the importance of family, the joy of
human connections and connections
to nature.

JN: Do you still have time to write

poetry?
ER: I can't help myself from writing

poetry. I've been writing poetry since I
was 8 years old. My third-grade spell-
ing and word-study teacher recently
sent me two of my poems that she
had kept in her files. She strongly
recommended that if I write a book of
poetry, which I'm planning to do, that
I include them.

JN: Are there any new projects you

would like to pursue?

ER: I would like to find a way to
strengthen families. I mean that in
a very broad sense. [No matter how
the family is constructed], we need to
build back into our culture the value of
family enough to support it authenti-
cally, helping children in becoming
who they are. The future of our coun-
try becomes stronger because of the
citizens we raise.

CONT Pi ORARY

JN: How do you relate to readers of

all backgrounds?

ER: We all have the task of becom-
ing ourselves, and I share with every
reader the feelings of shyness, embar-
rassment, sadness, loss, happiness and
a great deal of gratitude. I feel a lot of
gratitude for being able to share my
stories with many others in hopes that
my stories will find points of connec-
tion with them.



Eileen Rockefeller will speak at
the JCC Jewish Book Fair at 10
a.m. Thursday, Nov. 14, at the
Jewish Community Center in
West Bloomfield. www.jccdet.org .

JOHN D

american bistro bar

22726 Woodward Ave

FERNDALE

Reservations A' johndbistro.com or 248.398.4070 (after 3)

18638W

November 7 • 2013

69

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