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December 2, 2014

Jonathan Tobin: Defending the Right to a Jewish State

Heather Hale: Compliment your kids without giving them big heads

Megan Shauri: 10 ways you are ruining your own happiness

Carolyn Bigda: 8 Best Dividend Stocks for 2015

Kiplinger's Personal Finance editors: 7 Things You Didn't Know About Paying Off Student Loans

Samantha Olson: The Crucial Mistake 55% Of Parents Are Making At Their Baby's Bedtime

Densie Well, Ph.D., R.D. Open your eyes to yellow vegetables

The Kosher Gourmet by Megan Gordon With its colorful cache of purples and oranges and reds, COLLARD GREEN SLAW is a marvelous mood booster --- not to mention just downright delish
April 18, 2014

Rabbi Yonason Goldson: Clarifying one of the greatest philosophical conundrums in theology

Caroline B. Glick: The disappearance of US will

Megan Wallgren: 10 things I've learned from my teenagers

Lizette Borreli: Green Tea Boosts Brain Power, May Help Treat Dementia

John Ericson: Trying hard to be 'positive' but never succeeding? Blame Your Brain

The Kosher Gourmet by Julie Rothman Almondy, flourless torta del re (Italian king's cake), has royal roots, is simple to make, . . . but devour it because it's simply delicious

April 14, 2014

Rabbi Dr Naftali Brawer: Passover frees us from the tyranny of time

Greg Crosby: Passing Over Religion

Eric Schulzke: First degree: How America really recovered from a murder epidemic

Georgia Lee: When love is not enough: Teaching your kids about the realities of adult relationships

Cameron Huddleston: Freebies for Your Lawn and Garden

Gordon Pape: How you can tell if your financial adviser is setting you up for potential ruin

Dana Dovey: Up to 500,000 people die each year from hepatitis C-related liver disease. New Treatment Has Over 90% Success Rate

Justin Caba: Eating Watermelon Can Help Control High Blood Pressure

The Kosher Gourmet by Joshua E. London and Lou Marmon Don't dare pass over these Pesach picks for Manischewitz!

April 11, 2014

Rabbi Hillel Goldberg: Silence is much more than golden

Caroline B. Glick: Forgetting freedom at Passover

Susan Swann: How to value a child for who he is, not just what he does

Cameron Huddleston: 7 Financial Tasks You Should Tackle Right Now

Sandra Block and Lisa Gerstner: How to Profit From Your Passion

Susan Scutti: A Simple Blood Test Might Soon Diagnose Cancer

Chris Weller: Have A Slow Metabolism? Let Science Speed It Up For You

The Kosher Gourmet by Diane Rossen Worthington Whitefish Terrine: A French take on gefilte fish

April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review

Fruity Quinoa Stuffed Peppers: A flavorful, colorful and edible vessel of delicately fluffy, mildly nutty filling combined with chewy apricots, tangy cherries, and crunchy pistachios

Susan Russo



JewishWorldReview.com | When I first wrote about quinoa some years ago, many of you empathized. You too had gone to a supermarket and asked someone where you could find the kwi-NO-ah. Not anymore. Quinoa (pronounced keen-WAH) is no longer just the baby of vegans; it has gone mainstream.


Case in point: the Point Loma, Calif., Trader Joe's on a recent Sunday. As I was looking for some whole wheat couscous, I overheard the guy next to me say to his wife, "Hey, hon. Is this the keen-WAH you want?" He pronounced it perfectly, without the slightest hesitation. Of course, I had to look. No, he wasn't dressed in a chef's jacket and orange Crocs. In fact, he was a military guy -- there's a naval base in Point Loma -- tall and muscular with a crew cut. And his carriage had lots of red meat and eggs in it, not tofu or sprouts.


I couldn't help but think what a great poster child he would be for the Whole Grains Council. I suddenly envisioned the commercial: a buff Navy guy pushes away his breakfast Wheaties and eats a bowl of quinoa instead. Then the camera cuts to him commandeering a naval ship or jumping out of an aircraft into the ocean for a dramatic rescue. Then the voice-over says: Quinoa. The REAL breakfast of champions. Then it ends with the camera zooming in on the guy in his white sailor's uniform, which every woman in America will find both sexy and endearing. Oh, yeah, baby. This is golden.


What makes quinoa so special? Quinoa is high in complete protein, meaning that it includes all nine essential amino acids. But don't eat it just because it's good for you; eat it because it's just plain good. Though quinoa is technically a seed, it is used as a grain. Cooked quinoa is delicately fluffy with a mildly nutty flavor and can be used in dishes ranging from salads and soups to cereals and stuffing.



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My current favorite is today's recipe for healthy fruity quinoa stuffed peppers. I have made these stuffed peppers several times now, experimenting with different ingredients, and this version is the winner. Nutrient-rich colored bell peppers are the vessel for a flavorful and textured quinoa stuffing that is studded with chewy apricots, tangy cherries, and crunchy pistachios. Pair with side salad for a substantial vegetarian meal, or serve as a side dish with a chicken or seafood entree.


If the Whole Grains Council turns me down, I think I'll head straight to the naval base. After all, I just bought this adorable crisp white and navy sun dress that I'm just dying to wear.

FRUITY QUINOA STUFFED PEPPERS

MAKES: 4-6 servings


  • 1 cup uncooked quinoa
  • 2 1/2 cups water
  • 2 teaspoons olive oil, plus a little extra for drizzling the stuffed peppers
  • 1 large shallot, finely diced
  • 2 celery stalks, finely diced
  • 1/2 cup dried Turkish apricots, diced
  • 1/3 cup dried tart cherries, chopped
  • 1/4 cup unsalted pistachios, coarsely chopped
  • 1/4 teaspoon ground cinnamon
  • 2 teaspoons fresh minced ginger
  • a generous amount of salt and freshly ground black pepper
  • 2 tablespoons chopped fresh mint, cilantro, or parsley (my favorite is mint)
  • 6 small (about 3-4 inches tall) or 4 large (about 5-6 inches tall) red, yellow, or orange bell peppers


Preheat oven to 350 F.

Pour the uncooked quinoa in a fine-mesh sieve; rinse and drain. (This helps remove some slight natural bitterness from the grains). In a medium saucepan over high heat, add quinoa and water; bring to a boil. Reduce heat, simmer, and cover until all of the water is absorbed, about 15 minutes. (If the water has evaporated before the quinoa is cooked, just add a bit more.) The quinoa will be done when the grains have turned partially white, and the spiral-like germ of the grain is visible. They should maintain a slight crunch when eaten. This will yield about 2 cups cooked quinoa.

In a small skillet over medium heat, warm 2 teaspoons olive oil. Add shallots and celery; saute 2-3 minutes, or until shallots are translucent. Add diced apricots and cherries, and saute 1-2 minutes. Add pistachios, cinnamon, ginger, salt and pepper, and fresh herbs. Stir together and heat through. Place in a large bowl.

Add cooked quinoa, and toss until well combined. Taste the stuffing and adjust seasonings as necessary.

Wash and dry the peppers. Using a pairing knife, remove the stem, core and seeds. Divide the stuffing equally among the peppers. Place stuffed peppers in a casserole or similar baking dish and drizzle the tops with 1 teaspoon extra virgin olive oil.

Bake for 40-45 minutes, or until peppers are softened and wrinkly and a few brown spots appear on the skin. If the stuffing is browning too much, cover the tops of the peppers with a piece of aluminum foil. Serve hot or at room temperature. Garnish with chopped fresh herbs, if desired.

(Susan Russo is a freelance food writer in San Diego, California. She publishes stories, recipes, and photos on her cooking blog, Food Blogga, http://foodblogga.blogspot.com/. One for the Table is Amy Ephron's online magazine that specializes in food, politics, and love. http://www.oneforthetable.com)



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