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 Nov. 7, 2007 / 26 Mar-Cheshvan 5768

Tempted by Stouffer's Corner Bistro Margherita Flatbread? Don't be. Here's a recipe that can be made at home, healthier!

By Kathy Manweiler

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http://www.JewishWorldReview.com | (MCT) Stouffer's says that its Corner Bistro Margherita Flatbread brings the taste of a restaurant meal into your home.

It sounds pretty nutritious. Topping off the flatbread, which is seasoned with basil and Parmesan cheese, are tomatoes, basil, garlic, red onions and mozzarella cheese in a tomato olive oil sauce.

However, a look at the nutrition label shows that the calorie count is anything but healthy. With 550 calories per flatbread, you'd save almost 100 calories by eating two medium slices of hand-tossed cheese pizza from Pizza Hut instead.

Plus, the pizza would be cheaper because each flatbread costs about $4.

But the photo on the Stouffer's box made me hungry, so I went home and put this flatbread on a diet.

My cheese-tomato topping is easy to make, and it tastes good with very little oil, which saves calories and fat grams.

Instead of mozzarella, I use an Italian blend of provolone, Parmesan and mozzarella cheeses made with 2 percent milk.

The healthiest changes happen in my homemade flatbread, which is adapted from a "Cooking Light" recipe.

First, I use white whole-wheat flour in place of half of the all-purpose flour, putting more fiber and nutrients into the mix.

Most flatbreads contain quite a bit of oil, but mine doesn't need much, thanks to the additions of fresh basil and Parmesan cheese to the dough.

And this flatbread doesn't take long to bake, so you'll only have to spend a few minutes in a hot kitchen.

If you eat my margherita flatbread instead of Stouffer's, you'll save 230 calories and 11.2 fat grams. My version is also lower in sodium and carbs.

But even if you don't want to make the flatbread from scratch, you can still save some calories by topping flatbread from a bakery with my cheese-tomato mixture.

For example, one serving of my cheese-tomato topping on 4 ounces of focaccia contains about 100 fewer calories than Stouffer's version.


For basil-Parmesan flatbread:

  • 1 cup boiling water

  • 1/3 cup yellow cornmeal

  • 1 package dry yeast (about 21/4 teaspoons)

  • 1/4 cup warm water

  • 1 cup all-purpose flour

  • 1 cup white whole-wheat flour

  • 1/2 teaspoon salt

  • 2 teaspoons olive oil

  • Cooking spray

  • 1 tablespoon yellow cornmeal, divided

  • 1 tablespoon grated Parmesan cheese, divided

  • 1 tablespoon chopped fresh basil, divided

Note: If you use whole-grain cornmeal, you'll need to increase the all-purpose flour to 1 1/4 cups.

Combine boiling water and 1/3 cup cornmeal in a bowl; let stand 20 minutes, stirring occasionally. Dissolve yeast in warm water in a small bowl and let stand 5 minutes. Combine flours and salt with cornmeal mixture. Add yeast mixture and 2 teaspoons of oil, stirring until well-blended. (You may need a little more warm water, a few drops at a time, to completely blend the ingredients.) Turn dough out onto a floured surface and knead lightly 4 or 5 times.

Place dough in a bowl coated with cooking spray, turning to coat top. Cover and let rise for 1 hour or until dough is doubled in size. (Press two fingers into dough. If the indentation remains, the dough has risen enough.)

Punch dough down, cover and let rest for 5 minutes. Divide dough into six equal portions, shaping each into a ball. Gently press 1/2 teaspoon each Parmesan cheese and basil into each ball of dough. (Cover remaining dough while working to prevent it from drying.)

Preheat oven to 450 degrees.

Roll each ball into a 6-inch by 5-inch oval.

Place three ovals on a baking sheet lightly dusted with 1 1/2 teaspoons cornmeal. Repeat procedure with remaining ovals on an additional baking sheet.

Bake at 450 degrees for 10 minutes, then cool flatbread on wire racks.

For tomato-cheese mixture:

  • 2 cups tomatoes, cored, seeded and chopped

  • 1 tablespoon fresh basil, finely minced

  • 2 tablespoons red onion, finely minced

  • 3 cloves garlic, finely minced

  • 2 tablespoons olive oil

  • 1 1/2 cups Italian three-cheese blend made with 2 percent milk, finely shredded

Preheat the oven's broiler.

In a bowl, combine tomatoes, basil, onion, garlic and olive oil. Top each flatbread with one-sixth of the tomato mixture (about 1/3 cup). Sprinkle 1/4 cup cheese over the tomato mixture and broil the flatbreads for 2 to 4 minutes, or until the cheese is melted and bubbly.

Serves 6.

Per serving: 320 calories, 38 carb grams, 15.2 protein grams, 435mg sodium, 3.7 grams fiber, 11.8 fat grams, 16mg cholesterol.

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© 2007, The Wichita Eagle Distributed by McClatchy-Tribune Information Services