
 |
|
Dec. 2, 2008
Melanie Phillips: The Mumbai atrocity is a wake-up call for a frighteningly unprepared world
Stratfor Geopolitical Intelligence Report: Strategic Motivations for the Mumbai Attack
Dec. 1, 2008
Max Freidlander, as told to Jacklyn C. Wadler: India Inkings
Mark Steyn: Whodunit!?
Nov. 28, 2008
Rabbi Ahron Rapps: An evil seed that didn't have to be
Melanie Phillips: Carpe diem --- or can we all relax now?
Nov. 26, 2008
Michael Feldberg: Meet the Orthodox Jew who laid groundwork for scientific development of ordnance that undergirds America's current world leadership
Andrea Simantov:
Shades of life
Nov. 25, 2008
The Jewish Ethicist
by Rabbi Dr. Asher Meir : Getting Emotional For Influence
The Kosher Gourmet
by Ethel G. Hofman : Thanksiving feast!
Nov. 24, 2008
Rabbi S. Binyomin Ginsberg: 'I just Became a grandchild!'
Barry Rubin: Don't flatter your enemies, protect your friends
Nov. 21, 2008
Rabbi A. Henach Leibowitz: Money matters?
Caroline B. Glick:
Civilization walks the plank
Nov. 20, 2008
Rabbi Avi Shafran: Bronfman's blindness
The Kosher Gourmet
By Linda Gassenheimer: Portobellos add a hearty flavor to pasta with pesto
Nov, 19, 2008
The Jewish Ethicist
by Rabbi Dr. Asher Meir : Spread the wealth? Jewish tradition and income equality
Elliot B. Gertel:
'Mad Men': Tackling prejudices or reinforcing them?
Nov, 18, 2008
Dr. Debby Schwarz Hirschhorn: The End of the Age of Reason
Jonathan Tobin: Does Barack + Bibi = Disaster?
Nov, 17, 2008
Rabbi Yonason Goldson: The End of the Age of Reason
Diana West: Gulling Americans into making terror legit?
Nov, 14, 2008
Rabbi A. Henach Leibowitz: The Power of Spiritual Inertia
Caroline B. Glick: The perils ahead
Nov, 13, 2008
Stratfor Intelligence Briefing: How Bush and Obama together could change the Middle East dynamic
The Kosher Gourmet
by JeanMarie Brownson: Sweet and savory, crispy and meltingly tender bestilla
Nov, 12, 2008
The Jewish Ethicist
by Rabbi Dr. Asher Meir : Tyrannical Co-Workers
Michael Doyle: High Court to consider today donated monuments that may have religious messages in public parks
Nov, 11, 2008
Frank J. Gaffney, Jr.: Will Obama stop government officials considering institutionalizing financial jihad?
Jonathan Tobin: They Will Decide Their Own Fate
Nov, 10, 2008
Rabbi Avi Shafran: $8 billion, modern-day Tower of Babel being built?
Barry Rubin: A letter to the president-elect from a Middle East realist
Nov, 7, 2008
Rabbi Francis Nataf: Of Children and Immortality
Caroline B. Glick: Livni's Obama strategy
Nov, 6, 2008
Rabbi Yonason Goldson: How I tricked a classroom of apathetic students into grasping the fallacy of moral relativism
The Kosher Gourmet
By Gina Kim: Tips for making the perfect soup --- includes recipes
Nov, 5, 2008
The Jewish Ethicist
By Rabbi Dr. Asher Meir: Destitute Debtors
Bruce Weinstein: 'Religulos': Bad title,even worse movie
Nov, 4, 2008
Frank J. Gaffney, Jr.: Treasury Dept. submits to Shariah law
Frida Ghitis: A surprise for Obama in the Middle East
Nov, 3, 2008
Jonathan Rosenblum: Who says Jews are Smart?
Jonathan Tobin:
Was He Wrong About Everything?
March 22, 2007
J-Rhythms with Avraham Rosenblum: JWR's cutting-edge music program showcasing performers -- singers, song writers, musicians, and bands -- who learn and live the Torah lifestyle (OUR NEWEST IGODCAST !)
Oct. 29, 2003
Mortimer B. Zuckerman: Graffiti On History's Walls (MUST-READ!)
|
| |
Jewish World Review
Dec. 13, 2006
/22 Kislev, 5767
Tomatoes and garlic grace a cutlet
By Linda Gassenheimer
| 
|
|
|
|
http://www.JewishWorldReview.com |
My usual goal in this column is to create a meal you can make in 20 minutes, but today's dinner requires just half that time. Thin veal cutlets topped with a garlicky tomato sauce take only 6 minutes to cook. Low-sodium canned diced tomatoes and minced garlic in a jar cut the preparation time to just a few minutes, too.
The colorful side dish of corn and broccoli takes even less time than the veal if made in the microwave oven. Boneless, skinless chicken breast can be used instead of veal. Thin chicken cutlets are available in the market, or pound breasts with a meat mallet or the bottom of a heavy skillet until about 1/4-inch thick.
This meal contains 496 calories per serving with 28 percent of calories from fat.
Wine suggestion: Veal is so mild you can match the wine to the tomato sauce; chianti would be nice.
HELPFUL HINTS
Minced garlic can be found in jars in the produce section. Eight small, crushed, fresh garlic cloves can be used instead.
COUNTDOWN
Place water for corn and broccoli on to boil if using stove-top method.
Prepare ingredients.
Make veal dish.
Make corn and broccoli.
SHOPPING LIST
To buy: 3/4 pound veal cutlets, 1 jar minced garlic, 2 small cans low-sodium diced tomatoes. 1 package broccoli florets, 1 package frozen corn kernels.
Staples: Olive oil, salt, black peppercorns.
VEAL SCALLOPINI
Makes 2 servings
- 3/4 pound veal cutlets
- 1 teaspoon olive oil
- 4 teaspoons minced garlic
- 2 cups canned, low-sodium diced tomatoes
- Salt and freshly ground pepper
Heat oil in a large nonstick skillet over medium-high heat. Brown veal 2 minutes; turn and brown second side 1 minute. Salt and pepper the cooked sides. Remove to a plate. Add garlic and tomatoes to the skillet and cook 3 minutes. Spoon tomatoes over veal and serve. Makes 2 servings.
Per serving: 280 calories (25 percent from fat), 7.8 g fat (2.4 g saturated, 3.6 g monounsaturated), 132 mg cholesterol, 38.7 g protein, 14.5 g carbohydrates, 2.8 g fiber, 132 mg sodium.
CORN AND BROCCOLI TOSS
- 2 cups frozen corn kernels
- 2 cups broccoli florets
- 1 tablespoon olive oil
- Salt and freshly ground pepper
Microwave method: Place corn and broccoli in a microwave-safe bowl, cover and microwave on high 3 minutes. Stove-top method: Fill a medium-size saucepan with water and bring to a boil. Add the broccoli and corn and bring back to a boil. Boil 5 minutes. Drain. Toss corn and broccoli with the olive oil; add salt and pepper to taste. Makes 2 servings. Per serving: 216 calories (32 percent from fat), 7.8 g fat (1.1 g saturated, 5.2 g monounsaturated), no cholesterol, 7.1 g protein, 36.7 g carbohydrates, 6.5 g fiber, 32 mg sodium.
Sign up for the daily JWR update. It's free. Just click here.
Linda Gassenheimer's latest book is ''Good-Carb Meals in Minutes." (Click HERE to purchase. Sales help fund JWR.) To comment, please click here.
© 2006, The Miami Herald Distributed by McClatchy-Tribune Information Services.
|