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April 21, 2014

Andrew Silow-Carroll: Passoverkill? Suggestions to make next year's seders even more culturally sensitive

Sara Israelsen Hartley: Seeking the Divine: An ancient connection in a new context

Christine M. Flowers: Priest's execution in Syria should be call to action

Courtnie Erickson: How to help kids accept the poor decisions of others

Lizette Borreli: A Glass Of Milk A Day Keeps Knee Arthritis At Bay

Lizette Borreli: 5 Health Conditions Your Breath Knows Before You Do

The Kosher Gourmet by Betty Rosbottom Coconut Walnut Bars' golden brown morsels are a beautifully balanced delectable delight

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

Asparagus, Smoked Salmon and Quinoa Salad is easy to make and perfect for summer

By Bev Bennett



JewishWorldReview.com | You've no doubt read that whole grains are good for you. But you also know that whole grains usually take longer to cook than their refined counterparts.


However, you can have the health benefits of whole grains and the convenience of refined grains if you cook in bulk.


When you're preparing grains such as brown rice or barley. Either grain can be cooked and refrigerated up to a week or frozen for six months, according to food safety experts.


Even though quinoa is faster cooking than brown rice or barley, it requires time-consuming, thorough rinsing. Make enough quinoa for two meals and you can eliminate the step the second time around, if you like. Refrigerate plain cooked quinoa up to four days; freeze it several months.


For freezing, spoon the cooked grain in 1- or 2-cup amounts into small containers so you have enough for one meal. That way you're not defrosting more than you need.


When you're making a soup or stew, you can add the frozen cooked grain directly to the pot without defrosting. For a side dish or salad, thaw the grain in a microwave oven before using.


In the following recipe, quinoa is matched with asparagus and smoked salmon for an elegant entree salad. To prepare enough quinoa to make this dish again and again, double or triple the grain and the water.



ASPARAGUS, SMOKED SALMON AND QUINOA SALAD

MAKES: 2 servings

Preparation time: 10 minutes
Cooking time: 20 minutes


  • 1/2 cup quinoa .
  • 3 tablespoons thinly sliced sun-dried tomatoes
  • 1/2 pound fresh thin asparagus
  • 2 1/2 tablespoons olive oil, divided
  • Salt
  • Pepper
  • 1 small jalapeno chili, cored, seeded and minced
  • 1 scallion, finely chopped
  • 2 teaspoons fresh lemon juice
  • 2 ounces smoked salmon, cut into bite-size pieces
  • Lemon wedges



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Place quinoa in fine-mesh sieve. Hold under cold running water until water runs clear. Drain. Place quinoa in small pot. Add 1 cup water. Bring to a boil. Reduce heat to low. Cover and simmer for 16 to 20 minutes or until quinoa skins burst and water is absorbed. Fluff up quinoa with fork. Set aside to cool, fluffing occasionally.

Meanwhile cover tomatoes with boiling water. Set aside 10 minutes. Drain well.

While quinoa is cooking snap tough ends off asparagus. Place asparagus in small roasting pan. Drizzle with 1 tablespoon olive oil. Season lightly with salt and pepper. Roast in preheated 425-degree oven for 10 minutes. Remove. Cut asparagus into bite-size pieces.

To assemble, spoon quinoa into large serving bowl. Add dried tomatoes, asparagus, chili and scallion. Toss gently but well. Stir together lemon juice and remaining 1 1/2 tablespoons oil. Pour over salad. Season to taste with salt and pepper. Arrange smoked salmon over salad. Garnish with lemon wedges.

Serve at room temperature.

Each serving (without added salt) has: 380 calories; 21 grams total fat; 13.l5 grams protein; 38 grams carbohydrates; 6.5 milligrams cholesterol; 630 milligrams sodium and 4 grams dietary fiber.

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

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