In this issue
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 Oct. 23, 2008 / 24 Tishrei 5769

A fast chicken dish with an Asian accent

By Linda Gassenheimer

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http://www.JewishWorldReview.com | (MCT) Honey, ginger and soy sauce lend a sweet-savory flavor to today's quick-cooked chicken. A coating of sesame seeds brightens the dish and adds crunch.

Toasted sesame seeds and sesame oil have a rich flavor. Instead of toasting the seeds, I buy a jar of them already toasted in the sushi section of the supermarket. Toasted sesame oil, found in the Asian section, is good to keep it on hand for flavoring vegetables and salads.

This meal contains 571 calories per serving with 32 percent of calories from fat.


To buy: 1 package sesame seeds, olive oil spray, 12 ounces trimmed snow peas, 3/4 pound boneless, skinless chicken thighs, 1 package microwaveable brown rice, 1 bottle sesame oil.


Honey, low-sodium soy sauce, ground ginger, salt, black peppercorns


  • Boneless, skinless chicken breasts can be used instead of thighs; cook to 170 degrees

  • Look for trimmed snow peas in the market's produce section

  • Green beans or broccoli florets can be used in the rice


Make chicken

While chicken cooks, make rice


  • 1 tablespoon honey

  • 1/4 teaspoon ground ginger

  • 2 teaspoons low-sodium soy sauce

  • Olive oil spray

  • 3/4 pound boneless, skinless chicken thighs, opened flat

  • 2 tablespoons sesame seeds

Mix honey with ginger and soy sauce; set aside.

Heat a nonstick skillet over medium-high heat and spray with oil. Saute chicken 5 minutes; turn and saute 3 more minutes (a meat thermometer should read 180 degrees).

Pour reserved sauce over chicken and let it warm in skillet for about 30 seconds, turning chicken to coat both sides. Remove to dinner plates and sprinkle with sesame seeds. Makes 2 servings.

Per serving: 321 calories (39 percent from fat), 13.9 g fat (2.8 g saturated, 5.5 g monounsaturated), 138 mg cholesterol, 36.2 g protein, 12.4 g carbohydrates, 1.2 g fiber, 349 mg sodium.


  • 3 cups trimmed snow peas (about 12 ounces)

  • 1 package microwaveable brown rice (for 1.5 cups cooked)

  • 2 teaspoons sesame oil

  • Salt and freshly ground pepper

Place snow peas in a microwave-safe bowl; microwave on high 2 minutes; set aside. Microwave brown rice according to package instructions. Measure 1.5 cups of the rice into the bowl with the peas. (Reserve the rest for another use.) Add sesame oil and salt and pepper to taste to the bowl; stir with a fork to mix well. Makes 2 servings.

Per serving: 250 calories (22 percent from fat), 6.2 g fat (1 g saturated, 2.3 g monounsaturated), 0 cholesterol, 6.3 g protein, 42.9 g carbohydrates, 4 g fiber, 8 mg sodium.

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Linda Gassenheimer is the author of 14 cookbooks, including, ''Good-Carb Meals in Minutes." (Click HERE to purchase. Sales help fund JWR.)

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© 2008, The Miami Herald Distributed by McClatchy-Tribune Information Services.