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 Oct. 24, 2007 / 12 Mar-Cheshvan 5768

Penne and roasted squash with walnuts

By Steve Petusevsky

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http://www.JewishWorldReview.com | (MCT) I get an uneasy feeling this time of year. My brain tells me there should be changing leaves, mulled cider and candy corn everywhere. Warm colors like burnt umber, golden ocher and orange flash before my mind's eye, and I think back to my years in the tree-laden Catskills where foliage was unforgettable.

I remember the change of seasons fondly, and even though I have been in South Florida since 1989, I still miss the coming chill in the air. I am hopelessly a fall person.

Like a cook with an innate seasonal clock, I begin to prepare autumnal dishes that I never make the rest of the year. I will make large batches of soup over the next few months, or cook with root vegetables, hard squash and apples. Baked and poached pears are a must, whole grains are commonplace, and I freeze stocks for future use.

I begin to crave dishes like mashed butternut squash with maple syrup and oranges, risotto with leeks and, oddly enough, caramel apples. I've never made them but every autumn they end up on my "to do" list.

I long for warming foods like ginger root, cardamom, hot peppers and cinnamon. Fortunately, these flavors work well with fall produce. I want to share a few fall kitchen tips and a recipe for Penne and Roasted Squash With Walnuts that I serve at least once a week this time of year.

Freeze cooked squash: Any variety of hard squash is easy to freeze, but the best is calabaza squash, which comes in large wedges. Simply bake it, uncovered, on a baking pan in a 375-degree oven approximately 50 minutes for a large wedge until tender. Cool and dice or scoop the flesh out of the skin, place in a large freezer container and freeze. Serve it later glazed with honey or maple syrup, in soups or in casseroles. It will keep frozen for 3 months.

Fast cooking: I often feel like using whole-grain brown rice, wheat berries or chick peas in a recipe, but don't have the time to cook the dried ones. Typically a batch of grains or beans takes an hour or so.

Instead, on a Sunday I'll cook a pot of brown rice or wheat berries until about 75 percent done for use in dishes later. Instead of pre-soaking the wheat berries, or any bean for that matter, I bring them to a boil in plenty of water, then take them off the range to plump up before cooking further.

I cook the grains or beans until almost tender, drain, rinse and freeze in containers that hold 4 portions each. Later in the week or month I incorporate the par-cooked grains or beans into a quick and hearty stir-fry, saute or soup without having to wait for them to cook through.

Roast some pasta: In the region of Puglia, Italy, "burnt wheat" pasta is common. For a nutty, fall flavor treat, bake some pasta shapes such as penne, rigatoni or sea shells in a baking pan in a 325-degree oven 3 to 5 minutes until golden brown.

These shapes can then be stored in jars and boiled to order. The flavor is amazing and lends itself to mixing with grilled vegetables, baked squash or tempeh.


To save some time, you can boil the penne pasta a day prior to assembling and even bake the squash up to 3 days before. Queso blanco, or white cheese, (a mild, meltable cheese similar to Monterey Jack) is available in the dairy section of your local supermarket.

  • 1 large butternut squash, cut in half, seeds removed

  • 1 pound penne pasta

  • Salt, to taste

  • Water

  • 1 tablespoon olive oil

  • 1 medium onion, diced

  • 3 sprigs fresh thyme, leaves removed and chopped

  • 1/4 teaspoon crushed dried red pepper flakes

  • 1/2 cup walnut pieces

  • 1/4 cup queso blanco (white cheese), crumbled

  • 1/4 cup chopped fresh parsley

  • Fresh-ground black pepper, to taste

Preheat oven to 375 degrees. Place the squash halves on a baking pan, cavity side down, and bake 40 to 50 minutes until just tender. Cool, remove skin, rough chop the squash and set aside.

Boil the pasta in salted water to cover according to package directions until al dente. Drain and rinse under cool water; set aside.

Heat the oil in a large nonstick saute pan over medium-high heat. Add the onions and saute 4 minutes until they begin to caramelize. Add the thyme, dried red pepper flakes and walnut pieces. Saute 1 minute longer. Add cooked pasta, cooked squash, cheese, parsley, salt and pepper; toss well. Serve immediately. Makes 4 servings.

Per serving: 655 calories, 23 percent calories from fat, 17 grams total fat, 2 grams saturated fat, 5 milligrams cholesterol, 105 grams carbohydrates, 9 grams total fiber, 7 grams total sugars, 96 grams net carbs, 23 grams protein, 31 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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© 2007, South Florida Sun-Sentinel. Distributed by McClatchy-Tribune Information Services