In this issue
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

This delightful pear and chicken salad mixes a symphony of tastes, spices with crunch

By Bev Bennett

JewishWorldReview.com | Although pears are both beautiful and bountiful, you may not fully appreciate the fruit if you're only serving them as a snack. Pears' distinctive flavors are equally delightful as ingredients in entrees.

Depending on the variety you choose, a pear will infuse your dish with a hint of spice -- imagine cloves or nutmeg -- or a suggestion of honey.

For example, Bosc pears tastes like vanilla with a touch of cinnamon. You can tell the Bosc by its russet skin and tapered neck. Use this pear in an entree salad, topped with a curry dressing.

Bartlett is the honey of pears. You can tell the fruit by the sunny, yellow color of the skin. Bartlett pears are very delicate and should be added toward the end of cooking time.

Comice, a squat, heavy-bottomed pear, is valued for its balance of sugar and acid. It's a wonderful accent to sweet potatoes or winter squash in a puree.

No matter how you intend to use pears, you will have to plan ahead.

Unlike most fruits, pears are picked under-ripe. Set the fruit on a counter and it will continue to ripen. Take a pear check once a day. When the pear has a delightful perfumed aroma and gives to gentle pressure at the stem, it's time to get cooking.

In the following recipe, a Bosc pear highlights a simple chicken salad. The directions call for an unpeeled pear because the skin color is an attractive addition to the salad. You may peel the fruit if you prefer.


MAKES: 2 servings

Preparation time: 15 minutes
Makes 2 servings

  • 12 walnut halves
  • 1/2 chicken breast (about 8 ounces), cooked and cut into bite-size pieces
  • 1 Bosc pear, cored, seeded and cut into 1/2-inch dice
  • 1 shallot, thinly sliced
  • 2 packed cups baby spinach leaves
  • 4 teaspoons canola oil
  • 4 teaspoons pear infused vinegar (see note)
  • 1 tablespoon pear nectar or juice
  • 1/4 teaspoon curry powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper


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Place walnuts in a small skillet. Toast over medium heat for 1 to 2 minutes or until lightly browned and aromatic. Immediately remove from skillet. Coarsely chop and set aside.

Combine the chicken, pear, shallot and spinach in a large bowl.

Combine the oil, vinegar, pear nectar, curry powder, salt and pepper in a cup. Stir well. Pour over the salad and toss to mix. Sprinkle on walnuts.

Note: Pear infused vinegar is available in many supermarkets. You may substitute white balsamic vinegar if you prefer.

Each serving has: 275 calories; 14 grams total fat; 17 grams protein; 19 grams carbohydrates; 36.5 milligrams cholesterol; 355 milligrams sodium and 4 grams dietary fiber.

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© 2013, Bev Bennett. Distributed by Tribune Media Services Inc.