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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

Chicken and dumplings with all of the comfort and less of the fat (includes techniques)

By Diane Rossen Worthington





JewishWorldReview.com | Comforting food means different things to different people. There does seem to be agreement that it comes from our taste memories -- past and recent. If you've had a bad day, nothing seems to hit the spot better than a bowl of steaming chicken soup with noodles or a meal of braised short ribs with a rich tomato barbecue sauce and fluffy mashed potatoes. Are these dishes simply a fond memory of our childhood, or is their allure that they contain the components that make us feel comforted? Whatever the ultimate reason, they always have a degree of familiarity, which triggers warm, cozy feelings of contentment.

While I didn't grow up eating chicken and dumplings, I had the challenge of creating a lighter version for the "Williams-Sonoma Soups and Stews" book a few years ago. This old fashioned recipe is lighter since the sauce is thickened and enriched with apples -- no heavy cream here.

The fluffy dumplings are delicious with a touch of dill weed and corn meal added for extra texture. Dill is added to both the sauce in the chicken and the dumplings that give this chicken stew a fresh herb flavor.

Serve these in shallow bowls for a pretty presentation. All that is needed to complete the meal is a simple green salad. A fruity Gewurztraminer is a great wine pairing. Since there is fruit in the chicken, why not put out a platter of chocolate chip cookie or brownie squares for a fitting old-fashioned dessert?

Help is on the Way:


  • Use an ice cream scooper or a large tablespoon for spooning the dough onto the braised chicken.

  • Use a large Dutch oven or casserole to have enough space to fit all of the dumplings on top.

  • Don't peek when the dumplings are steaming; quickly spoon a bit of chicken liquid over them and then immediately put the lid back on so they can cook through.

  • This is best made just before serving.





CHICKEN FRICASSEE WITH APPLE JUICE AND DUMPLINGS

SERVES 4 to 6

  • 1/4 cup all-purpose flour

  • Salt and freshly ground black pepper

  • 3 pounds chicken parts, legs and thighs

  • 1/4 cup olive oil

  • 4 leeks, cleaned, light green and white part only, thinly sliced

  • 2 medium onions, thinly sliced

  • 6 carrots, peeled and sliced

  • 4 celery ribs, sliced

  • 2 medium red apples, peeled and sliced

  • 2 tablespoons finely chopped fresh dill weed

  • 3 cups chicken broth

  • 1 cup apple juice

  • Salt and freshly ground black pepper


Dumplings:

  • 1 1/4 cups all-purpose flour

  • 1/3 cup cornmeal

  • 2 teaspoons baking powder

  • 1/2 salt

  • 1 tablespoon finely chopped fresh dill weed

  • 3 tablespoons chilled vegetable shortening

  • 1 cup pareve milk



WE FEED YOUR SOUL, INTELLECT --- AND STOMACH

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1. In a large plastic bag combine the flour, salt and pepper. Dredge the chicken in the flour. In a large Dutch oven heat the 3 tablespoons of oil on medium-high heat. Working in batches to avoid overcrowding, brown the chicken pieces for about 5 minutes on a side or until nicely browned. Remove to a side bowl.

2. Add the remaining oil, lower the heat to medium, and then add the leeks and onion. Saute for about 5-7 minutes or until lightly browned, scraping up the brown bits. Add the carrots, celery and apple slices and cook another 3-5 minutes or until slightly softened. Add the dill weed, broth and apple juice and bring to a simmer. Return the chicken pieces to the pan and cook about 15 more minutes, covered.

3. While the chicken is cooking make the dumpling batter. In a bowl, combine the flour, cornmeal, baking powder, salt and dill weed. Using a pastry blender or two knives, cut in the shortening and then add the milk, stirring with a fork to just blend the dough together. It should resemble a rough mass.

4. With an ice cream scooper or large tablespoon, scoop out the dumplings over the chicken pieces (there should be about 6-8 dumplings) and cook on a low simmer for about 15-18 minutes, covered. Carefully spoon some cooking juices over the dumplings once or twice. The dumplings are done when a skewer inserted in the center comes out clean. Serve the chicken pieces with a dumpling or two.

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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.

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