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 Dec. 13, 2007 / 4 Teves 5768

Add late autumn's hearty, honeyed hues to your plate before winter arrives

By Allison Askins

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http://www.JewishWorldReview.com | Autumn's warm colors soon will meld into winter's icy tones, but until they do, the season's golden hues remind us of home and hearth and time spent folded up snugly in front of the fireplace.

Let your food palette include the warm golds of late fall, too, adding yet another color to your plate this year.

That means centering meals around hearty foods such as golden loaves of crusty, whole-grain bread. A drizzle of honey in the morning will make this already healthful food even sweeter.

A crusty loaf also is a commendable companion to a bowl of homemade vegetable soup or the oh-so-practical bean dish included with these recipes.

Grains and beans provide the fiber the body needs to stay healthy. Nuts and seeds often found in whole-grain breads also add fatty and phenolic acids, which contribute to the body's ability to resist certain cancers. They also provide B vitamins, calcium, potassium and phosphorus. Ideally, a healthy American adult should eat six to 11 servings of grains each day.

Add protein-rich beans along with vitamin-packed, yellow tomatoes and winter squashes to your fall preparations, and you're sure to start the new year with a healthier outlook.

Legumes such as peas, beans and lentils are low in saturated fat and sodium while also being cholesterol-free. And because they are a complex carbohydrate, it takes your body longer to digest them. That keeps you fuller longer.

Combine what you know about grains, nuts and natural sweeteners such as honey to make cookies chock-full of oatmeal, nuts and yummy items such as dried cranberries or golden raisins.


Curry powder

Gold beets

Gold pears

Gold raisins

Golden raspberries

Many varieties of grain



Yellow carrots

Yellow corn

Yellow tomatoes

Yellow watermelon

Winter squashes


Makes 6 servings

  • 1/4 cup nonfat yogurt

  • 1 tablespoon fresh lemon juice

  • 3 fresh ripe pears, diced (best if still slightly crunchy, not too soft)

  • 1 cup celery, diced

  • 1 package (10 ounces) pre-washed hearts of romaine

  • 1/4 cup crunchy cereal such as granola

  • 1/2 cup raisins

In salad bowl, combine yogurt and lemon juice; mix until smooth. Add pears, celery and romaine.

Sprinkle crunchy cereal and raisins on top.


Makes 6 servings

  • 1 pound yellowfin tuna

  • 2 cups fish/chicken stock

  • 2 cups raisins

For the curry-flavored mayonnaise:

  • 1 cup prepared mayonnaise

  • 1 teaspoon Dijon mustard

  • 1 tablespoon fresh ginger root, minced

  • 1 tablespoon Madras curry powder

  • 2 cloves garlic, minced

  • 1/4 teaspoon ground cloves

  • 1/4 teaspoon turmeric

  • 1/4 teaspoon cayenne pepper

  • 1/4 teaspoon kosher salt

For the salad:

  • 4 cauliflower florets

  • 4 broccoli florets

  • 1 cup celery, minced

  • Banana leaf, optional

  • 1 lemon, quartered

  • 4 sprigs cilantro, chopped coarsely

Place tuna in a pot; cover with stock. Simmer over medium heat for 10 minutes or until done. Remove tuna from stock, and cool in refrigerator for 45 minutes. Cut into medium dice.

Immerse raisins in warm water, and let soak for 10 minutes. Drain, and refrigerate.

To make curry-flavored mayonnaise, add all ingredients to prepared mayonnaise, and incorporate gently.

For salad, in a large mixing bowl, combine tuna, curried mayonnaise, cauliflower, broccoli, celery and half the raisins.

Toss well, and place on banana leaf or a lettuce leaf. Sprinkle salad with lemon juice, cilantro and remaining raisins.


Makes 4 servings

  • 1 onion

  • 4 garlic cloves

  • 1 carrot

  • 2 zucchini

  • 2 bell peppers

  • 2 potatoes

  • 4 ripe tomatoes (can use yellow and red or just a single color)

  • 14-ounce can white beans

  • 2 tablespoons chopped fresh basil

  • Black pepper

Slice onion, crush garlic cloves, and chop carrot and zucchini finely. Deseed the bell peppers, and chop finely.

Heat a small amount of olive oil in large pan, add prepared vegetables, and cook over medium heat until soft, about five minutes.

Peel potatoes, unless they are young potatoes, which don't need to be peeled. Cut into half-inch cubes, and quarter tomatoes. Add potatoes and tomatoes to pan, along with 4 ounces water. Cover, and simmer for about 30 minutes, until vegetables are softened.

Drain and rinse beans, and add to vegetables in pan. Cook for another 5 minutes, until beans are very hot.

Add basil, and season with black pepper, stirring gently to combine.

Serve hot in warmed bowls. Drizzle with olive oil, and garnish with chopped fresh basil. Serve with crusty, whole-grain bread.


Makes 20 servings, or about 60 cookies

  • 2 cups all-purpose flour

  • 1 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1 cup butter, softened

  • 1 cup packed brown sugar

  • 1 cup liquid honey

  • 2 eggs

  • 1.5 cups quick oats

  • 1.5 cups dried cranberries

  • 1 cup slivered almonds

  • 1 cup sunflower seeds

On a sheet of waxed paper or in a bowl, combine flour, baking soda and salt. Set aside.

In large bowl, using an electric mixer on medium speed, beat butter, brown sugar, honey and eggs until smooth and creamy, about three minutes. On low speed, add flour mixture gradually, beating until blended. With a wooden spoon, stir in oats, cranberries, almonds and sunflower seeds.

Drop dough by tablespoonfuls about two inches apart on prepared cookie sheet. Bake in preheated oven for 8 to 12 minutes or until golden. Cool for five minutes on sheet, then transfer to a rack, and cool completely.

Note: You also can add 1 tablespoon orange zest with honey for a different variation. Also, cookies made with honey tend to be denser, moist and chewy in texture.

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© 2007, The State Distributed by McClatchy-Tribune Information Services.