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 cheat at soup making --- no fuss techniques for beautiful and delicious results

By Bev Bennett

JewishWorldReview.com | If you're relegating soup to the back burner because you don't want to fuss with it, there's a simple solution.

Let your oven do the work.

As a first step in many hot soup recipes, you saute aromatic vegetables in a little oil. That's the flavor foundation for the soup. But it's also messy and requires your full attention.

You don't have to do it that way.

Instead, place the vegetables in a roasting pan, sprinkle on oil and seasonings, and roast for about 30 minutes. The vegetable flavors intensify; textures become tender, even buttery. You get the qualities you want in a soup without a lot of effort.


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Once you've roasted the vegetables, spoon them into a pot; add the broth and simmer just long enough to blend the ingredients and bring the soup to serving temperature.

This technique is so easy to do you may get carried away.

Purchase small sizes, including small bell peppers or squash, and use only as many vegetables as you'd serve a twosome in one meal. Of course, if you're trying to get your partner to eat healthfully, this is an easy way to sneak in more vegetable servings.

If you want to combine vegetables with different cooking times, such as carrots and potatoes along with zucchini and tomatoes, stagger the roasting, adding the delicate ingredients halfway through.

The following roasted pepper soup is both beautiful and delicious. If you prefer a vegan version, switch to vegetable broth.


Serves : 2
Preparation time: 10 minutes
Cooking time: 45 minutes

  • 1 small yellow bell pepper, cored, seeded and diced

  • 1 small red bell pepper, cored, seeded and diced

  • 1 ear corn, kernels removed (1/2 cup)

  • 1 large garlic clove, minced

  • 1 shallot, chopped

  • 1/4 teaspoon crushed dried oregano

  • 1/8 to 1/4 teaspoon medium-hot chili powder

  • 1/4 teaspoon salt

  • 1/4 teaspoon pepper

  • 1 tablespoon olive oil

  • 1 cup grape or cherry tomatoes, halved

  • 2 cups reduced-sodium chicken broth

  • 1 tablespoon minced chives, optional

  • Tortilla chips, optional

Place red bell pepper, yellow bell pepper, corn kernels, garlic and shallot in a shallow roasting pan. Sprinkle on oregano, chili powder, salt and pepper. Drizzle on olive oil. Place in preheated 400-degree oven for 20 minutes, stirring once. Add tomatoes, stir and roast an additional 15 minutes, stirring once, or until vegetables are tender.

Spoon vegetables and pan juices into a large pot. Add chicken broth. Sprinkle on chives. Simmer soup for 5 minutes to blend flavors. Serve with tortilla chips if desired.

Each serving (without tortilla chips) has 175 calories; 8.5 grams total fat; 5 grams protein; 19 grams carbohydrates; 5 milligrams cholesterol; 375 milligrams sodium and 2.5 grams dietary fiber.

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