Home
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

How to Make Salads You Can't Stop Craving (Includes techniques; 2 recipes!)

By Emma Christensen



JewishWorldReview.com | A truly satisfying salad is one that we look forward to eating -- and that can stand up to the lure of the quick take-out burger or slice of pizza!

The key is to bypass those limp vegetables and tasteless greens. Instead, fill salads with ingredients that are fresh and full of flavor. Salads made from tender baby greens topped with crunchy seasonal vegetables and homemade vinaigrette will satisfy both our taste buds and our appetites.

Not all salads have to consist of raw vegetables, either. Roasted beets, caramelized onions and steamed green beans taste just as good straight from the fridge as they do when warm. Incorporating these or other cooked vegetables along with cooked grains, pasta, soft cheeses, nuts and different kinds of greens give us yet another way of creating salads we can't stop craving.

Guidelines for Making Satisfying Salads:

Go for variety, but not too much. A mix of several different fixings makes a salad interesting and pleasurable to eat. But more than five or six toppings and the flavors can start to clash.

Think about texture. We like a balance of chewy, crunchy and tender in our salads. Consider ingredients such as cubes of cheese, toasted nuts and sliced hard boiled eggs to give salads a range of textures.

Think about flavor. Too much or too little of a particular flavor can make a salad taste bland and boring. Aim for something sweet, savory, acidic and bitter in every salad with toppings like fresh fruit, grilled chicken, fresh minced herbs and zesty vinaigrettes.

Add a dash of salt. A few pinches of salt either on the greens themselves or whisked into the vinaigrette will bring out the best flavors in your salad.

Make toppings ahead of time. To avoid falling into a rut (and to save some time!), prepare an assortment of salad toppings for the week then make your salad each day using just the ingredients that appeal to you.



LEMON-SCENTED ISRAELI COUSCOUS WITH WILTED GREENS

SERVES 2 as a main course or 4 as a side dish



  • 1/2 cup Israeli couscous

  • 1 pound swiss chard, mustard greens, spinach or other hearty green

  • 1 teaspoon olive oil

  • 1 onion, chopped small

  • Salt and pepper

  • 2 cloves garlic, minced

  • Zest of 1 lemon

  • 2 ounces feta, crumbled

  • 1/2 cup almonds, toasted in 350-degree oven and roughly chopped


Cook the Israeli couscous in a large amount of salted boiling water until tender. Drain, drizzle with olive oil to prevent sticking, and set aside.

Wash the leaves of chard and pat dry, leaving some moisture on the leaves. Strip the leaves of chard from the stems, reserving the stems. Working in batches, roll the leaves lengthwise into a cigar-shape and cut into thin ribbons. Roughly chop the stems.

Heat oil over medium-high heat in a large saute pan or Dutch oven with a lid. Cook the onions, chard stems and a pinch of salt until the onions are translucent and starting to turn brown, about 10 minutes. Add the garlic and cook until fragrant, 30 seconds.

Stir the chard leaves into the onion mixture along with a half-teaspoon of salt. Cover the pan and reduce the heat to medium-low. Stirring every few minutes, steam the chard until it is wilted and tender. Add a tablespoon of water if the pan is too dry. Turn off the heat and stir in the lemon zest. Taste the greens and add salt or pepper as needed.

When the greens have cooled to room temperature, toss in the feta cheese. Serve by laying a bed of greens on the plate, adding a scoop of couscous, and sprinkling the almonds over top. Leftovers will keep for one week.




WE FEED YOUR SOUL, INTELLECT --- AND STOMACH

Every weekday JewishWorldReview.com publishes what many in the media and Washington consider "must-reading". HUNDREDS of columnists and cartoonists regularly appear. Sign up for the daily update. It's free. Just click here.


APPLE-TUNA SALAD ON MIXED GREENS

SERVES one as a main course


  • 1 can (5-ounces) solid albacore tuna packed in water

  • 1/2 small apple (honey crisp, braeburn, or granny smith), diced

  • 1 ounce sharp cheddar cheese, cut into small cubes

  • 1 tablespoon balsamic vinegar

  • 2 tablespoons extra-virgin olive oil

  • 1 packed cup salad greens

  • Handful of walnuts halves

  • Salt and pepper

Open and drain the can of tuna. Empty it into a medium-sized mixing bowl and use a fork to gently break apart the larger pieces. Add the diced apples and cheddar cheese.

In a small bowl, whisk together the balsamic vinegar and olive oil with a pinch of salt and a pepper. Add it to the tuna mixture a little at a time and toss gently until the salad is as seasoned as you like.

Arrange the salad greens on a plate and spoon the tuna salad on top. Use your fingers to crumble the walnuts into small pieces over the salad.

This recipe can be easily doubled. Keep the tuna mixture and greens separated until serving. Leftovers can be kept for one week.

(Emma Christensen is a writer for TheKitchn.com, a nationally known blog for people who love food and home cooking.)

Submit any comments or questions by clicking here.


Interested in a private Judaic studies instructor — for free? Let us know by clicking here.

Sign up for the daily JWR update. It's free. Just click here.

© 2013, APARTMENT THERAPY. Distributed by Tribune Media Services Inc.

Quantcast