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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

Use up this harbinger of spring before it's gone

By Lee Svitak Dean


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http://www.JewishWorldReview.com | (MCT) As each new season of produce starts, cooks prefer simplicity: the fresh stalk of asparagus, the cluster of strawberries, the ear of corn or handful of blueberries. What could be better than the true essence of freshness? Cooks don't need to do much to enhance what is already perfect.


That holds true for the first few weeks of whatever is fresh. But after too many meals with the same ingredient, even the most seasonal cook pauses at the stovetop, then looks for a variation.


That's how I am with asparagus. I wait all winter for those first stalks to arrive, my preference being the skinny ones, which are plentiful early on. Then I eat them for too many meals: steamed, or occasionally roasted (tossed in olive oil and later sprinkled with salt or Parmesan), sometimes tossed with a little pasta or cooked in a stir-fry.


But delightful as those dishes are, I need variety. So I look for more ways to use up this harbinger of spring before it's gone and I move onto the next seasonal vegetable. (Don't even get me started on the silliness of eating "fresh" asparagus in the fall or winter.)


As I do with most vegetables, I often turn to soup as an option. Asparagus soup shouts "green" and "spring" all in the same taste. If you make your own vegetable stock for the asparagus soup, you can use a stalk or two of asparagus for extra flavor.


If you're looking for salad options, mix citrus vinaigrette with oranges and asparagus. The options are limitless. The recipes that follow will get you started.



RECIPES

ASPARAGUS SOUP

Serves 6

Note: Many asparagus soup recipes call for cream. I left it out because it seemed like a lot of unnecessary calories, but add some if that's your preference. Make the soup the day it will be used, or the green color gets quite dark. Use a nonreactive pan (not aluminum) for the soup preparation. It should have a stainless or ceramic interior.

  • 1 large onion, chopped (about 1 c.)

  • 1 tbsp. butter

  • 2 lb. (2 bundles) fresh asparagus

  • 2 medium potatoes, peeled and cubed (about 2 c.)

  • About 5 sprigs flat-leaf parsley

  • 5 c. vegetable stock

  • 1 tbsp. fresh lemon juice

  • Salt and white pepper

  • Sour cream, for garnish

In a soup pot, saute onion in butter until translucent; do not brown.

Break off woody ends of asparagus and discard. Cut off tips of asparagus and reserve. Cut remaining asparagus in 2-inch pieces. Add asparagus, potatoes, parsley, stock and lemon juice to the pot with onion. Simmer until vegetables are cooked through, about 10 minutes.

Let broth cool slightly. Puree the soup in either a food mill, food processor or blender. (Unless it's an immersion blender, fill a blender less than half full or it will "explode" when the hot liquid is pureed.)

If you prefer the soup completely smooth, put it through a fine strainer; however, a few small bits of vegetable in the puree add a nice texture. Return the puree to the pot to rewarm; season to taste with salt and pepper.

For garnish, slice the reserved asparagus tips in half lengthwise (this makes them lighter so they won't sink into the soup). Drop the asparagus tips in a pot of boiling water for 11/2 minutes or until just tender. Drain. (This step can be done in advance.)

To serve, ladle soup into bowls. Garnish with a dab of sour cream (or thin sour cream with a little milk and drizzle it on the soup). Top with asparagus tips.

Variation: Add 1/2 cup or more of cream to the soup before serving and heat throughout.

Nutrition information per serving: Calories 100, Fat 2 g, Sodium 260 mg, Carbohydrates 19 g, Saturated fat 1 g, Calcium 36 mg, Protein 3 g, Cholesterol 5 mg, Dietary fiber 3 g

Diabetic exchanges per serving: 1 bread/starch, 1/2 fat.


ASPARAGUS AND CITRUS SALAD

Serves 4

Note: Use a fruity olive oil and good balsamic vinegar to bring out the best flavors


  • 2 tbsp. finely chopped shallots

  • 1 tbsp. good-quality balsamic vinegar

  • 1 tsp. sherry vinegar

  • 3 oranges (preferably blood oranges), divided

  • 2 to 3 tbsp. extra-virgin olive oil

  • 1 1/2 lb. asparagus, trimmed

  • Freshly ground black pepper, if desired


In a small bowl, combine the shallots with the vinegars, and let the shallots macerate for at least 20 minutes. Meanwhile, finely grate the zest of one of the oranges (avoid the white pith).

Add the zest to the shallots. Juice the zested orange to yield about

1/3 cup, and add the juice to the shallots. Slowly add the olive oil, stirring to mix.

Bring a pot of salted water to a boil. Add the asparagus and simmer until just tender, about 4 minutes. Drain and spread the spears on paper towels to cool.

Cut off the ends of the remaining 2 oranges and peel them. Slice the peeled orange horizontally into 1/4-inch slices.

Just before serving, toss the cooled asparagus with the vinaigrette. Arrange the spears and the orange slices on salad plates. Sprinkle with pepper and serve immediately.

Nutrition information per serving:

Calories 126, Fat 7 g, Sodium 190 mg, Carbohydrates 15 g, Saturated fat 1 g, Calcium 52 mg, Protein 3 g, Cholesterol 0 mg, Dietary fiber 3 g

Diabetic exchanges per serving: 1 vegetable, 1/2 fruit, 1 1/2 fat.

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