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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

Condiments give chow wow

By Steve Petusevsky


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http://www.JewishWorldReview.com | (MCT) Cooking with range of condiments will give your chow wow.


I've been trying an experiment creating meals that require 20 minutes or less to prepare. The meals serve two to four people because I find it difficult to cook for just one. And they use as few ingredients as possible.


In order to cook with tons of flavor and few ingredients, condiments are key. It takes a little searching to find interesting ones, but even supermarkets carry ethnic ingredients from Asia, Italy, Jamaica, Latin America and Europe. I also enjoy going to ethnic markets.


At Asian markets, I scoop up soy sauce; sweet soy sauce called kecap manis, which is a wonderful spiced, thick soy; Hoisin sauce; mirin or rice wine; rice vinegar; dark or toasted sesame oil; and hot chili paste with garlic or black beans. I usually buy rooster sauce, also called sriracha hot sauce as well. If you own these, you can do anything Asian.


I head to the Latin market to buy some mole sauce base, chipotle chili peppers and a few other odds and ends.


Next I buy fresh produce and whatever protein looks interesting. Then I let my grill pan or wok go to work. I eat like a king. I've also found that the wok is a great place to cook brown rice. Cleanup is a breeze.


To make brown rice in a wok; Place 1 cup short-grain brown rice in a medium to large wok with 2. 5 cups water and a pinch salt. I like to add 1 teaspoon olive or canola oil as well. Bring to a boil, cover well and simmer 45 to 50 minutes until all the liquid is absorbed and the rice is tender. Makes 2 to 3 servings.


Here's a recipe for Spicy Mahogany Glazed Tofu, one of my simple favorites. You can make it with tempeh or even vegetable steaks.


SPICY MAHOGANY GLAZED TOFU

Serve over rice, rice noodles or couscous.



  • 1 pound firm tofu, sliced into 1/2-inch-thick planks

  • 1 heaping tablespoon


HOISIN SAUCE

  • 1 tablespoon sweet soy sauce

  • 2 teaspoons rice vinegar

  • 1/2 teaspoon chili paste with garlic

  • 4 scallions, minced

  • 2 tablespoons minced cilantro

  • 1 teaspoon sesame seeds


Preheat broiler. Place tofu on a broiler pan. Combine Hoisin sauce, soy sauce, vinegar and chili paste. Spread evenly over the tofu slices. Broil 2 inches from heating element 7 to 9 minutes until browned and almost crispy. Sprinkle with scallions, cilantro and sesame seeds. Makes 2 to 3 servings.


Per serving: 165 calories, 52 percent calories from fat, 10 grams total fat, trace saturated fat, trace cholesterol, 8 grams carbohydrates, 1 gram total fiber, 3 grams total sugars, 6 grams net carbs, 16 grams protein, 558 milligrams sodium.

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Steve Petusevsky is the author of "The Whole Foods Market Cookbook". (Click HERE to purchase. Sales help fund JWR.)

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