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

A comforting do-ahead meal

By Carole Kotkin

http://www.JewishWorldReview.com | (MCT) I love to rummage through my refrigerator searching for ingredients for an impromptu meal of soup. What makes this especially appealing is that I don't have to run to the grocery store to get exotic or expensive ingredients. Who would think that a handful of vegetables, beans, pasta and broth would make a dish fit for a main course?

Soup is also ideal for entertaining since it can be made a day or two in advance, allowing time for flavors to develop and meld. Soups from scratch are wholesome, and they taste wonderful because you make them yourself from fresh, good-quality ingredients.

There is a simple formula for making a variety of creamy pureed soups. I generally start by sauteing lots of onion in olive oil or butter until soft. Sometimes I'll add chopped carrots, a leek and celery. You can roughly chop them because it's all going to be finished in the blender. Stir in herbs and spices, or garlic and tomato puree if needed.

After another minute or so the main ingredient goes in: mushrooms for a mushroom soup for instance, or tomatoes, broccoli, or winter squash. I'll add a cut-up peeled potato if I'm using a vegetable without much body, such as spinach or asparagus. Sauteing the vegetables with the onions, spices and herbs give the soup a depth of flavor. After a few minutes more liquid is added and everything is simmered until the vegetables are tender, but not mushy.

Puree in a food processor, blender or with an immersion blender until smooth, add a touch of cream to enrich, and adjust seasoning. This meal-in-a bowl is the classic comfort food and needs only a salad and some whole-grain bread to complete the menu.


  • 2 tablespoons unsalted butter

  • 1 1/2 cups sliced yellow onion, about 1 medium

  • 2 teaspoons chopped fresh thyme

  • 1 pound white cauliflower florets

  • 2 cups vegetable stock

  • 1 cup heavy cream

  • 1 teaspoon kosher salt

  • 1/4 teaspoon freshly ground pepper

  • White truffle oil (optional)

Melt butter in a medium stockpot over medium low heat. Add the onion and cook, stirring occasionally, for 10 minutes or until the onion is softened and translucent. Add the thyme and cook for a minute more. Add the cauliflower and stir to coat with the onions and butter. Cook for another 3 minutes. Add stock and bring the mixture to a boil; reduce the heat to medium low and simmer for 20 minutes. Add the cream and cook for an additional 15 minutes or until the cauliflower is tender and the mixture is slightly reduced.

Transfer the cauliflower mixture to a blender and process until pureed. Season the soup with salt and pepper. Ladle 3/4 cup of the soup into six bowls and drizzle each serving with 1 to 2 drops of the truffle oil, if using. Serve immediately. Makes 6 servings.

Per serving: 235 calories (73 percent from fat), 19.6 g fat (11.9 g saturated, 5.7 g monounsaturated), 66.9 mg cholesterol, 4.8 g protein, 11.8 g carbohydrates, 2.6 g fiber, 541.9 mg sodium.

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Carole Kotkin is manager of the Ocean Reef Club cooking school and co-author of "Mmmmiami: Tempting Tropical Tastes for Home Cooks Everywhere."

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© 2009, The Miami Herald Distributed by McClatchy-Tribune Information Services.