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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

This cooling comfort combines a symphony of flavors: Chilled Cucumber, Pea and Mint Soup is a perfect starter or Seriously Simply -- and pretty -- lunch

By Diane Rossen Worthington





JewishWorldReview.com | Chilled soups are the perfect food to eat when the weather turns warm. A bonus is that, because they're made ahead, the kitchen is cool in the heat of the day.

In this uncooked cup of green, cooling comfort, cucumber, mint and peas blend together as if they were made for each other. Use fresh, just-picked peas if you can find them. If the peas are older than a few days, they can be starchy and even slightly bitter. To make it Seriously Simple and ensure a tasty result, prepare the soup with frozen petit pois that have been defrosted.

Fresh mint is a wonderful complement to the flavor of peas and cucumber. There are many varieties of fresh mint, such as lemon, pineapple, orange, spearmint and even chocolate. A simple hearty mint is best in this recipe. Try growing it in a pot on your windowsill or in your yard. It's best to grow mint in pots because mint has a way of taking over your garden.

The reason that I use European (hydroponic, hothouse or English) cucumbers in this recipe is that they are completely digestible and are never bitter; thus you won't have to peel or salt them.

This is one of those soups that make a great starter for many dishes, like omelets or frittatas or grilled chicken. The soup is particularly pretty since the dark green skin accentuates the bright green pea color. Make sure to chill for at least 4 hours or overnight. If you have pretty, small glass bowls, use them here so you can show off the pretty color.





CHILLED CUCUMBER, PEA AND MINT SOUP

Serves: 4-6


  • 1 European cucumber

  • 2 cups fresh shelled peas (about 2 pounds unshelled, cooked until just tender and cooled) or 2 cups defrosted frozen petit pois (small peas)

  • 4 scallions, light green and white parts only, thinly sliced

  • 3 tablespoons chopped fresh mint

  • 4 cups chicken or vegetable broth

  • 1/4 cup sour cream (vegan?)

  • 1 tablespoon fresh lemon juice

  • Salt and freshly ground white pepper

Relish:


  • 1/4 European cucumber, cup finely diced (reserved from making the soup)

  • 1/3 cup fresh-shelled peas (about 1/3 pound unshelled, cooked until just tender and cooled) or frozen petit pois (small peas), defrosted

  • 2 tablespoons finely chopped fresh mint

  • 1 teaspoon lemon juice

  • Salt and freshly ground black pepper

  • 1/4 cup sour cream, for garnish




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1. To make the soup: Cut three-quarters of the cucumber into 2-inch chunks. (Dice the rest finely and set aside for the relish.)

2. In a large blender, combine the cucumber chunks, peas, scallions, mint and broth, and blend on high until completely puréed. Add the sour cream and lemon juice, season with salt and pepper, and blend well. Taste for seasoning. (If the soup is not totally smooth you can pour it through a fine-mesh strainer over a bowl.) Refrigerate the soup until chilled, at least 4 hours.

3. To make the relish: Combine the diced cucumber, peas, mint, and lemon juice in a small bowl. Add salt and pepper to taste and mix to blend well.

4. Just before serving stir the soup, which may have separated during refrigeration. Pour the soup into small bowls and garnish with the sour cream and relish. Serve immediately.

Make Ahead:

This may be made through step 3 up to a day ahead, covered and refrigerated.

Readjust the seasonings and mix to blend well before serving.

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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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