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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

Moroccan-Spiced Carrot and Sorghum Soup is creamy, hearty and chewy -- all, amazingly, without feeling overly heavy. There will be no leftovers

Megan Gordon



JewishWorldReview.com | Because so much of the recipe development I do these days involves whole grains, there are times when I rely heavily on different flours or grains for a short period and then grow tired of them. Quinoa had a strong run last spring, and this summer I found myself making either millet or polenta in some form practically every day of the week.

I've just started using a new grain in the kitchen, and I'm quite smitten, maybe for the long run.

Sorghum is a gluten-free grain that's common in African and Indian cuisine. I love it because it's truly unlike any other grain: It's hearty and chewy without feeling overly heavy and has a mild, earthy flavor. I think sorghum would be a really easy swap-in for any recipe that calls for pearl couscous (it has a similar look once cooked) or for a more substantial grain like farro or wheat berries.

It's not one of the quicker-cooking grains (it takes about 45 to 60 minutes to fully cook), but it does reheat beautifully, so I've been making a pot at the beginning of the week and tossing it into salads ... and into soups, as you can tell from this new favorite fall recipe. If I'm making the grain into a salad or pilaf-style dish, I will cook it for 60 minutes, because once it splays open (which takes about 60 minutes), it absorbs sauces and flavors more. But for this soup, it continues to cook and soften as the soup simmers --so the initial cook time is a little shorter.

During the winter, I crave creamy vegetable soups and often make big batches and freeze leftovers. This carrot and sorghum soup would be a good contender for that "stocking up" gesture, except we always eat it before it makes its way to the freezer -- a good sign.

At its heart, this is a pretty basic carrot soup, but it becomes special with the addition of the warm spices and sorghum. Essentially, you simply cook down an onion with some Moroccan-inspired spices, then add the carrots and sweet potato and let it simmer until the vegetables are soft. After pureeing the soup, I fold in the cooked sorghum, adjust the seasoning, and finish it with a swirl of tart, plain yogurt.

It's one of those recipes that is, truly, better the second day and keeps for a good week in the refrigerator, so it's always a great candidate if you're having company or have a good-sized soup-loving family. I'd love to hear what you think, or if you try it with a different grain you love!



TACO SALAD WITH CREAMY CILANTRO DRESSING

SERVES: 2


MOROCCAN-SPICED CARROT AND SORGHUM SOUP

SERVES: 8

  • 1/2 cup sorghum
  • 1 1/2 cups water
  • 3 tablespoons olive oil, divided
  • 1 medium white onion, chopped
  • 2 teaspoons fennel seeds
  • 1 1/2 teaspoon cumin seeds
  • 1 1/4 pounds carrots, peeled and sliced into 1/4-inch thick coins
  • 1/2 pound sweet potatoes, peeled and cubed (1 large or 2 medium)
  • 6 cups low-sodium vegetable broth
  • 1 teaspoon ground coriander
  • 1 bay leaf
  • 1 teaspoon fresh lemon juice
  • Kosher salt, to taste
  • Freshly ground pepper, to taste
  • Plain yogurt, to serve (optional)



WE FEED YOUR SOUL, INTELLECT --- AND STOMACH

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Rinse the sorghum and place in a pot with water. Bring to a boil, cover and reduce heat to a simmer until the grains are tender, about 45 minutes. Drain away any excess liquid and set aside.

In a large soup pot over medium heat, warm 2 tablespoons of the olive oil and cook the onion until soft and translucent, 4 to 5 minutes. Add the fennel and cumin seeds and cook, stirring until fragrant, 1 to 2 minutes. Add sweet potatoes, carrots and remaining 1 tablespoon olive oil and stir well to coat with onion mixture. Cook down for 5 minutes. Add broth, coriander and bay leaf.

Bring mixture to a very low boil. Cover, reduce heat and simmer until vegetables are tender, 25 to 30 minutes. Discard bay leaf and puree soup in batches in a food processor or with an immersion blender. Stir in the cooked sorghum and add lemon juice, salt and freshly ground pepper to taste. Serve hot with a generous swirl of plain yogurt on top.

Note

I generally always buy low-sodium vegetable broth so that I can ultimately control the amount of salt in the soup recipe. So depending on what kind of broth you use, you may need to adjust the seasoning at the very end.

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(Megan Gordon is a writer for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to: kitchn@apartmenttherapy.com.)




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