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February 13, 2014 - Image 43

Resource type:
Text
Publication:
The Detroit Jewish News, 2014-02-13

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

include one onion. Then, as the direc-
tions progress, she tells when to chop
the onion to fit that prep segment into
the time frame.
"Many of the recipes are amenable
to kosher ingredients or easy to adapt
in general with simple substitutions,
perhaps using vegetable broth instead
of chicken broth in a recipe says
Krieger, who had a bat mitzvah.
"I do have a number of shrimp reci-
pes that easily could be changed with
chunks of monkfish. I have a lot of
egg-based recipes because I think eggs
are an underrated protein for dinner."
Krieger, who has worked on healthy
eating programs with Michelle Obama
at the White House and has developed
nutritional initiatives in New York
schools, says one of her family's favor-
ites from the new book is "Sole with
Savory Bread Crumb Topping and
Asparagus"
"Another favorite is the lush-Hour
Chili"' she says. "It's so easy that it's
almost funny. There are so few ingre-
dients, and it's so belly-warming and
crowd-pleasing. I believe people think

SOLE WITH SAVORY
BREAD CRUMB
TOPPING AND ROASTED
ASPARAGUS
Enjoy with some whole-grain rice,
quinoa or orzo.
1 bunch asparagus (about 1 lb.)
4 tsp. olive oil
'/2 tsp. salt
1 medium clove garlic
2 slices whole wheat sandwich
bread
Ph tsp. unsalted butter
1 medium lemon
V2 tsp. dried oregano
4 sole filets or other thin, flaky
white fish (6 oz. each)
2 Tbsp. fresh Italian parsley leaves

Preheat the oven to 425 degrees.
Trim the asparagus spears then
place them in a baking dish. Toss
with 2 tsp. of the oil and Vi tsp. of the
salt. Roast until they are crisp-tender,
10-15 minutes depending on the
thickness of the spears.
Meanwhile, place the garlic in
a food processor, and pulse until
chopped. Cut off and discard the
crusts from the bread, then add the
bread to the processor and pulse until
fine crumbs are formed.

about chili as being an all-day thing,
but it's not a big to-do"
Describing chili as a crowd-pleaser
means that these recipes are appropri-
ate for guests.
"I think it is fun to have guests
over informally, and I recently made
`Meatballs with Simple Marinara for
a guest," Krieger says. "Still, some of
these recipes are elegant in their own
right.
"'Lemon Tarragon Chicken with
Squash Ribbons' can be made in one
dish. I use a vegetable peeler to cut
the squash into ribbons and saute it
like that. Just that one step elevates
the meal to that level of elegance that
would be impressive"
Krieger recently had another aha
moment as she experienced a rare
unscheduled day in the city, where she
could go out or order in just about any
dish she desired.
"I could have done anything that
day, but I went to yoga and made lasa-
gna," she reveals. "I truly enjoy cook-
ing, and I enjoy it most when I'm not
rushed"

DIRECTED BY GARY ANDERSON

Detroit, 1967. In the gleaming lobby of 1300 Lafayette East the
Supremes are fighting , a young Jewish housewife is pining for
something new, and Reena Walker - an aspiring Motown singer - is locked
out of her apartment in a peignoir set paid for by a married man. Can two women
one white and one black, forge a friendship atop this powder keg of a city?

CO•PRODUCED WITH PLOWSHARES THEATRE COMPANY

JET is a professional, Actors Equity
Association theatre that performs in the
Aaron DeRoyTheatre in the JCC • on the corner
of Maple & Drake Roads in West Bloomfield

SHUBERT

FOUNDATION,



Now Offering Vegan,
Vegetarian & Gluten-Free Options

Heat the remaining 2 tsp. of oil and
the butter together in a medium skil-
let over medium heat, While the oil is
heating, finely zest the lemon until you
get about 1 tsp. of zest.
Add the garlic and bread crumbs
to the skillet, and cook stirring fre-
quently until the garlic is fragrant and
the crumbs are toasted, 2 to 3 minutes.
Remove from the heat, and stir in the
lemon zest, oregano and the remain-
ing Vi tsp. salt.
Arrange the fish fillets on an alumi-
num foil-lined baking sheet. Squeeze
the juice of half the lemon over the
fish then press the bread crumb mix-
ture on top. Bake until the fish is just
opaque and flakes easily with a fork,
about 8 minutes. While the fish is
cooking, chop the parsley.
To serve, arrange the fish on serv-
ing plates with asparagus alongside.
Sprinkle with the juice from the
remaining lemon half and the parsley
before serving.

Makes 4 servings.

From Weekend Wonders: Delicious,
Healthy Dinners in 30 Minutes or
Less by Ellie Krieger (Houghton
Mifflin Harcourt)

NEW INTER
erze

JOHN D

american bistro bar

22726 Woodward Ave

FERNDALE

Reservations cici, johndbistro.com or 248.398.4070 (after 3)

30-Minute Solution on page 44

February 13 • 2014

43

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