In this issue

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

Vegetable Tortilla Soup is a light bowl of comfort combining substance with extra dimension of robust flavor

By Diane Rossen Worthington

JewishWorldReview.com | Tortilla soup is a Mexican staple, and there are as many versions of it as there are cooks. Corn tortillas are the unifying ingredient in all recipes. Try to find fresh handmade tortillas for a more authentic flavor. Cut them as below and dry them out by leaving them on the counter for an hour before cooking.

Tortilla soup can be very spicy or rather mild, depending upon what chilies are included. A crumbled dried chili is sprinkled on top of the soup here so you can control just how much heat you want in your bowl. The pasilla chili, a dried chilaca, can be a mild to medium-hot, rich-flavored chili. If you want extra heat, try a chipotle or ancho chili

This simple Mexican soup is a great vegetarian first course. Zucchini and carrots give the soup substance and the fire-roasted tomatoes add an extra dimension of flavor. Baking the tortillas instead of the traditional frying method keeps the soup a light soup alternative.

For the cheese, select the traditional queso fresco or shredded Monterey Jack. For an extra kick try Manchego with its slightly nutty flavor or Pecorino Romano a dried, sharp, aged goat's milk cheese.

The tortilla strips should be added at the last minute to preserve their crisp texture. Shredded cheese, crumbled dry chili, diced avocado and fresh chopped cilantro leaves not only add robust flavor but also create a beautiful presentation. A squirt of limejuice brings all the flavors together. I like to serve this with ice-cold Mexican beer.



  • 2 tablespoons vegetable oil
  • 1 onion, finely chopped
  • 4 garlic cloves, minced
  • 2 tablespoons chopped fresh cilantro
  • 1 (14 1/2) ounce can diced fire-roasted tomatoes, or regular diced tomato, with juice
  • 1 teaspoon ground cumin
  • 1 quart vegetable broth
  • Salt and freshly ground black pepper
  • 1 zucchini, cut into matchsticks
  • 1 carrot, peeled and cut into matchsticks
  • 4 corn tortillas, preferably stale or at least dry, halved crosswise and sliced into thin strips
  • 1 dried pasilla chili
  • 2 teaspoons fresh limejuice
  • 1/4 cup chopped cilantro
  • 1 ripe avocado, peeled and cut into 1/4-inch cubes
  • 1/4 cup shredded Monterey Jack Cheese


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. 1. In a medium soup pot, heat the oil over a medium heat. Add the onion and saute until golden brown, making sure the mixture does not burn, about 7 minutes. Add the garlic and cilantro, and saute another minute. Add the tomatoes and cumin, and cook another 5 minutes, stirring occasionally, until thickened. Add the broth. Remove from the heat and puree until smooth in the pot using a hand blender.

2. Return the soup to the heat. Add the zucchini and carrot, and simmer, partially covered, over medium-low heat for about 15 minutes, stirring occasionally or until it is slightly thickened and the vegetables are tender. Taste for seasoning.

3. While the soup is cooking, prepare the toppings. To toast the tortilla strips, preheat the oven to 400 F. Place the tortilla strips on a baking sheet, spread them evenly over the pan. Bake for 7-8 minutes or until crisp and beginning to brown. Reserve for the garnish.

4. Place the chili in a nonstick skillet over medium high heat and toast for about 2 minutes on a side or until it is fragrant and puffed but not burnt. Remove the stem and the seeds; crush the chili in a mortar or with the side of a heavy knife and reserve for the garnish.

5. To serve: Ladle the soup evenly into each bowl. Squirt some limejuice over the soup. Garnish with the toasted tortilla strips, crushed chili, cilantro, avocado and cheese. Serve immediately.

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Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Holidays," and also a James Beard award-winning radio show host.

© 2013, Diane Rossen Worthington. Distributed by Tribune Media Services Inc.