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

Steamboat: More fun than fondue! This Chinese meal is a perfect dinner when you're in a hurry because most of the cooking is done at the table

By Linda Gassenheimer

JewishWorldReview.com | (MCT) On a trip to Malaysia, I was introduced to a dish called Chinese Steamboat. It is very much like a fondue or hot pot, with a large pot on a burner in the center of the table in which everyone cooks their own food.

I found that it's also a perfect dinner when you're in a hurry because most of the cooking is done at the table. The vegetables and meat are dipped into chicken stock to cook and then dipped into a savory sauce. To finish the meal, the hearty broth is poured into soup bowls with the dipping sauce and eaten like soup.

To serve this dish in the Chinese manner, you will need a fondue pot with a burner or a sauce pan placed on a portable electric or gas burner. An electric frying pan or wok would also work.

Failing that, you can still enjoy this meal using the alternate directions below.

This meal contains a total of 569 calories per serving with 15 percent of calories from fat.


Fresh Chinese noodles can be found in the produce department of most supermarkets. Dried Chinese noodles can be used.

Buy sliced carrots in the produce section.

A quick way to chop ginger is to peel it, cut it into small pieces and press through a garlic press with large holes.


Start chicken broth first.

Prepare the rest of the ingredients.

Here are the ingredients you'll need for tonight's Dinner in Minutes.

To buy: 32 ounces fat-free, low-salt chicken broth, 1 package sliced carrots, 1/2 pound boneless, skinless chicken breast, 1/4 pound Chinese or Napa cabbage, 1/4 pound mushrooms, 1/4 pound fresh or dried Chinese noodles, 1 small bunch scallions, 1 small piece fresh ginger

Staples: Onion, sesame oil, low-salt soy sauce and brown sugar.

This recipe uses the typical, spicy Chinese flavorings of ginger and soy. With it I like wine with a hint of sweetness — say, an off-dry chenin blanc or a California gewurztraminer, or even an extra-dry (which is to say slightly sweet) sparkling wine.


  • 32 ounces fat-free, low-sodium chicken broth
  • 1 cup sliced carrots
  • 1 cup sliced onion
  • 1/2 pound boneless, skinless chicken breast
  • 1 1/2 teaspoons sesame oil
  • 1/4 pound Chinese or Napa cabbage
  • 1/4 pound button mushrooms
  • 1/4 pound Chinese noodles

Dipping Sauce

  • 6 tablespoons low-salt soy sauce
  • 2 teaspoons brown sugar
  • 3 scallions, sliced
  • 1 inch piece fresh ginger, chopped (about 2 teaspoons)


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    Place broth in saucepan with carrots and onions. Bring to a boil and cook 10 minutes.

    Meanwhile, remove fat from chicken and cut i

  • nto strips about 2 inches by 1 inch. Place in bowl and mix with sesame oil. Place the bowl on platter large enough to hold all ingredients to be cooked. Wash cabbage and slice on the diagonal in 1-inch pieces. Wash and quarter mushrooms; cut into sixths if large. Place shrimp, cabbage, mushrooms and Chinese noodles on platter and set on the table. Mix sauce ingredients in a soup bowl and pour half into a second soup bowl. Place in front of each diner.

    To cook: Place heating unit on heat-proof mat on table. Pour boiling broth into fondue pot or electric pan and place on table; the broth should continue to gently simmer. Using chopsticks or fork, each diner adds chicken, cabbage and mushrooms to the pot, removing them when they are cooked (about one minute). (Note: use separate forks for raw chicken to eliminate any chance of salmonella contamination.) Remove pieces as they are cooked, dip them in sauce and eat them. When the platter is nearly empty, add noodles and remaining vegetables to pot and cook about 5 minutes, until noodles are cooked through. Ladle into bowls with remaining dipping sauce and eat as soup. Makes 2 servings.

    Alternate directions: In a saucepan, bring the broth to a boil and add the carrots and onions. Simmer 10 minutes. Prepare all other ingredients. Add noodles and remaining vegetables to broth. Cook 3 to 4 minutes. Add chicken and cook about 3 minutes. Divide the dipping sauce into two large soup bowls and pour the soup over it.

    Per serving: 569 calories (15 percent from fat), 9.6 g fat (1.9 g saturated, 2.9 g monounsaturated), 178 mg cholesterol, 57.1 g protein, 66.7 g carbohydrates, 7.2 g fiber, 1989 mg sodium.

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    ((Linda Gassenheimer is the author of more than 20 cookbooks including her newest, "Fast and Flavorful-Great Diabetes Meals from Market to Table" and "The Flavors of the Florida Keys.")

    © 2013, Distributed by MCT Information Services

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