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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

CHICKPEA CASSEROLE WITH LEMON, HERBS AND SHALLOTS has fresh flavors, lighter dairy and -- the best part -- no pasta

By Faith Durand





JewishWorldReview.com | This recipe is perhaps the perfect expression of what I love about casseroles. It's quick and easy -- a modern, lightened-up version of a "dump-and-mix" dish, where you open up a few cans and mix everything together. But it also has fresh flavors, lighter dairy and -- the best part -- no pasta. Instead, protein-rich, toothsome chickpeas take center stage.


It's a meatless vegetarian dish, bright with lemon zest and herbs. It gets finished off with a crunchy, olive oil-drizzled crust of Parmesan and breadcrumbs. It's creamy inside, crisp on top. But it leaves out old-fashioned canned soups and all those heaps of cheese and cream. Instead, low-fat yogurt and some cottage cheese bind the casserole together.



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The casserole reheats beautifully. It is often my go-to lunch; I love it with a good green salad and some crisp white wine for dinner, too. It's very satisfying; those chickpeas make for a more filling meal than pasta or rice. But with its herbed and lemony creaminess, it also makes a great side.





CHICKPEA CASSEROLE WITH LEMON, HERBS AND SHALLOTS


Serves: 6 to 8


  • Three (15-ounce) cans chickpeas, rinsed and drained, or 5 cups cooked chickpeas

  • 1 cup cooked brown rice

  • 4 large shallots, minced or grated

  • 2 cloves garlic, minced

  • Juice and zest of 1 lemon

  • Salt and freshly ground black pepper

  • 2 large eggs, beaten

  • 1 cup cottage cheese, ideally the small curd variety of cottage cheese

  • 1/2 cup plain yogurt

  • 1 cup grated Parmesan cheese, divided

  • 1/2 cup fresh flat-leaf parsley

  • 2 stalks fresh rosemary (leaves only)

  • 2/3 cup dried breadcrumbs

  • Olive oil


1. Preheat the oven to 375 F and lightly grease a 9- by 13-inch or other 3-quart baking dish with olive oil.

2. In a large bowl, mix the chickpeas with the rice, shallots, garlic, and lemon zest and juice. Season with salt and pepper.

3. Mix the beaten eggs in a medium bowl with the cottage cheese, yogurt and 1/2 cup of the Parmesan cheese. Finely mince the parsley and fresh rosemary leaves. Stir the cottage cheese mixture and herbs into the chickpea mixture.

4. Spread the mixture in the prepared baking dish and top with the remaining 1/2 cup Parmesan and the breadcrumbs. (At this point the casserole can be covered and refrigerated for up to 24 hours.) Drizzle with olive oil. Bake for 45 minutes, or until bubbling and golden. Let stand for 10 minutes before serving.

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