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

Three scrumptious — but simple — butternut squash dishes

http://www.JewishWorldReview.com | Butternut squash is naturally sweet and pairs well with many meat, fish and poultry dishes. One cup provides over four times your daily need for vitamin A, half your vitamin C, as well as Vitamin E and calcium.

Tip: To peel and cut butternut squash, first peel the quash using a vegetable peeler. Cut across the squash to separate the neck from the base. Cut the base in half and scoop out the seeds; next cut the neck in half lengthwise, and proceed with cutting into dice or chunks.


  • 1 (1}-pound) butternut squash, peeled and cut into 1-inch dice (4 cups cubed)
  • 1/4 cup olive oil, divided
  • 1 teaspoon salt, divided
  • 1/2 teaspoon cumin
  • 2 cups chopped onion
  • 8 ounces mixed-grain bow ties or penne
  • 1 pound chard, trimmed and shredded (about 12 cups shredded)
  • 2 (15-ounce) cans low-sodium white beans, drained and rinsed
  • 3 tablespoons lemon juice
  • 1/4 cup grated Parmesan cheese

1. Preheat the oven to 475 degrees. Coat a baking sheet with cooking spray.

2. Toss squash with 1 tablespoon oil, 1/2 teaspoon of the salt and cumin. Place in single, uncrowded layer on baking sheet and roast until squash is fork-tender, 20 to 24 minutes.

3. Meanwhile, heat 1 tablespoon olive oil in large, nonstick skillet over medium high. Add onion and 1/4 teaspoon salt and cook, stirring occasionally, until onion is very soft and browned, 15 to 17 minutes.

4. Cook pasta in plenty of lightly salted boiling water according to package directions. Three to 4 minutes before it is finished cooking, add the chard to the pot. Just before draining, add the beans.

5. Toss pasta with the lemon juice, remaining 1/4 teaspoon salt and remaining 2 tablespoons olive oil. Toss with the squash, caramelized onions and Parmesan. Makes 6 servings.

Nutritional analysis for each serving: 446 calories, 19 g protein, 68 g carbohydrate, 15 g fiber, 12 g fat, 2 g saturated fat, 3 mg cholesterol, 859 mg sodium, 242 mg calcium


  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 1 (1 3/4-pound) butternut squash, peeled and cut into 1-inch pieces (about 4 cups)
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 4 cups low-sodium vegetable broth
  • 2 (15-ounce) cans low-sodium white beans, drained and rinsed
  • 2 tablespoons orange juice
  • 1 teaspoon sherry vinegar

1. Heat oil in a large pot over medium high. Add onion and cook, stirring, until somewhat softened, 3 to 4 minutes. Add squash, salt, cumin, coriander and broth and bring to a boil. Reduce heat and simmer until squash is tender, 15 to 18 minutes.

2. Add beans, orange juice and sherry vinegar and heat through. Use an immersion blender or transfer to a blender or food processor in batches to puree soup. Add salt and pepper to taste. Makes 4 servings.

Nutritional analysis for each serving: 316 calories, 13 g protein, 57 g carbohydrates, 14 g fiber, 4 g fat, 1 g saturated fat, 0mg cholesterol, 1,139 mg sodium


  • 1 (2-pound) butternut squash
  • 1 tablespoon canola oil
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon ground nutmeg
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon ground cayenne
  • 1/2 teaspoon salt

1. Preheat oven to 475 degrees. Coat a baking sheet with cooking spray.

2. Peel squash, cut in half and scoop out seeds. Cut into 1-inch pieces and toss with oil.

3. Combine cumin, nutmeg, cinnamon, cayenne and salt and toss with squash. Place in single, uncrowded layer on baking sheet and roast, turning once, until tender and lightly golden brown, 20 to 24 minutes. Makes 4 servings.

Nutritional analysis for each serving: 110 calories, 2 g protein, 20 g carbohydrates, 6 g fiber, 4g fat, 0 g saturated fat, 0 mg cholesterol, 299 mg sodium

Sign up for the daily JWR update. It's free. Just click here.

Interested in a private Judaic studies instructor — for free? Let us know by clicking here.

To comment, please click here.

© 2009, Newsday. Distributed by McClatchy-Tribune Information Services.