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

South East Asia Fish Dinner in Minutes

By Linda Gassenheimer

http://www.JewishWorldReview.com | (MCT) Fresh fish, quickly cooked and served with a spicy, sweet peanut sauce makes a quick meal.

I have fond memories of the aroma of skewered seafood and meat cooking on small grills in the street markets of South East Asia. These skewers are called satays and are usually served with a spicy peanut sauce. For this quick dinner, I use bottled peanut sauce found in the ethnic section of the supermarket. I prefer a thick, bottled peanut sauce.

If using wooden skewers, be sure to soak them in water for about 30 minutes before use to keep them from burning.

The fish only needs 4 minutes to cook. Use a stove-top grill or place the skewers on a foil-lined baking tray under a broiler.


1/4 pound snow peas, 3/4 pound cod, 1 small bottle rice vinegar, 1 bottle peanut sauce and 8-inch wooden or metal skewers.


Garlic, canola oil, long grain white rice, salt and black peppercorns


  • Use any firm fish such as cod

  • Trimmed green beans can be substituted for the snow peas

  • I like to boil rice like pasta, in a pot large enough to let the grains roll freely in the boiling water. This method gives fluffy rice every time

  • Rice vinegar is sold in the ethnic section of the supermarket. Or use, 1/2 tablespoon water mixed with 1/2 tablespoon distilled white vinegar


Marinate fish

Start rice

Cook fish

Finish rice dish


  • 1 teaspoon canola oil

  • 1 tablespoon rice vinegar

  • 1 garlic clove, bruised

  • Salt and freshly ground black pepper

  • 3/4 pound cod

  • 2 8-inch wooden skewers or metal skewers

  • 1/3 cup bottled peanut sauce
Mix oil, rice vinegar and garlic together. Add salt and pepper to taste.

Slice cod into strips about 1/2-inch thick and 4 inches long. Place in marinade for 10 minutes, turning after 5 minutes to coat all sides. Heat a stove-top grill or preheat broiler. Thread the fish strips onto the skewers. I find that threading in a wave pattern allows more even cooking. Place on grill or under broiler. Cook 2 minutes. Turn and cook 2 minutes. Serve the skewers on a plate with a little of the sauce poured over the fish and the rest on the side for dipping. Makes 2 servings.

Per serving: 248 calories (25 percent from fat), 6.8 g fat (1.1 g saturated, 1.6 g monounsaturated), 126 mg cholesterol, 35.5 g protein, 9.1 g carbohydrates, 1.4 g fiber, 980 mg sodium.


  • 1/2 cup long-grain white rice

  • 1/4 pound snow peas (about 2 cups), trimmed

  • 2 teaspoons canola oil

  • Salt and freshly ground black pepper

Bring a large pot with 2 to 3 quarts of water to a boil. Add the rice and boil, uncovered, 8 minutes. Add the snow peas and continue to boil 2 minutes. Test a grain, rice should be cooked through, but not soft. Drain into a colander in the sink and return to the pot. Mix in oil and salt and pepper to taste. Makes 2 servings.

Per serving: 235 calories (19 percent from fat), 5.0 g fat (0.4 g saturated, 3.0 g monounsaturated), no cholesterol, 5.1 g protein, 41.7 g carbohydrates, 2.2 g fiber, 5 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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