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 May 25, 2005 /15 Iyar, 5765

Lag B'Omer Picnic

By Ethel G. Hofman

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Email this article | Lag B'Omer is a joyous holiday. Families get together to go hiking in the hills or picnic in the park. In the evening there is singing and dancing around a campfire. It's a day of celebration in the midst of the solemnity of the counting of the Omer, which occurs in the seven weeks between Passover and Shavuos.

According to Kabbalists, Rabbi Shimon bar Yochai, the author of the Zohar, the basic book of Kabbalism , died on Lag B'Omer and requested that his death be celebrated, not mourned. Thus, Lag B'Omer is the one day during that time that weddings can take place. In our family, it's our anniversary.

Lag B'Omer is the perfect time for that first picnic of the year or go back-packing on nearby hiking trails. Just the two of you (and don't forget the bubbly) or make it a family outing. The menu below travels well. Just store each course in tight-lidded plastic containers and tuck a couple small freezer packs in between. Pack the vinaigrette dressing in a small container and pour over the chicken before serving. Dining in the backyard? Invite neighbors, double the recipes and make everything ahead.

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Because it's said that a carob tree grew outside the cave dwelling of the Rabbi, it is customary to eat sweets made with carob, the long leathery pods which contain a sweet, dark pulp. Menu below includes two desserts — one with carob powder, the other with pareve chocolate. Kids will love the pizza.


Crimson-Fruit Gazpacho

Chicken in Vinaigrette Jacket

Jicama Coleslaw

Sweet Potato Salad

Lag B'Omer Fig Cake

Apple Chocolate Pizza


Serves 4

  • 1/2 cup crushed pineapple, undrained
  • 1/2 cup fresh or thawed frozen raspberries
  • 1/2 cup diced strawberries
  • 1 cup sliced seedless red grapes
  • 1 cup fresh or thawed frozen blueberries
  • 1 cup unsweetened apple juice
  • 1/2 cup orange juice
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons finely shredded fresh mint
  • 1/4 teaspoon freshly ground pepper
  • 2 tablespoons toasted shredded coconut (optional)

Combine the pineapple, raspberries, strawberries, grapes, blueberries in a bowl. Stir in the juices, mint and pepper. Cover and chill

To serve: divide fruit mixture evenly into four bowls. Garnish with toasted coconut (optional).

Approx. nutrients per serving: Calories - 122 protein - 1g carbohydrates - 30g fat - 1g cholesterol - 0mg sodium - 6mg



  • 4 (about 1 1/2 pounds) boneless chicken breasts
  • 1 small onion, quartered
  • 1 bay leaf
  • 3-4 peppercorns
  • Vinaigrette sauce
  • 1/4 cup cider vinegar
  • 1/4 cup parsley sprigs, packed
  • 1 hard-cooked egg, quartered
  • 1 small scallion, sliced
  • 1 teaspoon Dijon mustard
  • 1-teaspoon capers, rinsed
  • 1/2 dill pickle, cut up
  • 1/3 cup olive oil
  • Salt and pepper to taste
  • Endive, cherry tomatoes and black olives for garnish

Place the chicken in a shallow saucepan. Add the onion, bay leaf, peppercorns and enough boiling water to cover. Bring to boil over high heat. Cover and reduce to simmer. Cook 15 minutes or until chicken is opaque when pierced with a sharp knife in thickest part. Place chicken in a serving dish. Pour 1/3 cup cooking liquid around. Cover and refrigerate.

Prepare sauce: Place all the ingredients except the olive oil, salt and pepper in blender jar or food processor. Whirl for 15 seconds or until smooth. With motor running, slowly pour the olive oil through the opening in lid of blender jar or through the food processor funnel. Season to taste with salt and pepper. Use at room temperature. To serve: Remove chicken from refrigerator. Pour off any liquid. Pour enough sauce over chicken to coat evenly. Pass remaining sauce in a sauceboat. Garnish with endive, cherry tomatoes and black olives.

Aapprox. nutrients per serving: calories - 473 protein - 37g carbohydrates - 1g fat - 35g cholesterol - 162mg sodium - 269mg




  • 1/4 cup olive oil vinaigrette
  • 3 tablespoons orange juice
  • 2 tablespoons olive oil
  • 1/2 teaspoon garlic powder

  • Salad

  • 1 large jicama (about 1 pound), peeled
  • 1 medium red bell pepper, seeded and diced
  • 2 cups packaged shredded cabbage
  • 1/4 cup snipped cilantro
  • 2 tablespoons snipped dill
  • 4 red cabbage leaves (optional)

In a small bowl, whisk together the oil vinaigrette, orange juice, olive oil and garlic powder. Set aside. Cut the jicama into chunks. Grate in the food processor using the grater blade. Transfer to a bowl. Add the red pepper, cabbage, cilantro and dill. Pour the dressing over and toss gently to mix. Spoon into red cabbage leaves (optional). Serve at room temperature.

approx. nutrients per serving: calories - 154 protein - 2g carbohydrates - 17g fat - 10g cholesterol - 0mg sodium - 137mg


SERVES 4 - 6

  • 2 (about 1 pound) sweet potatoes, peeled and cut in 3/4-inch cubes
  • 3 tablespoons olive oil
  • 1 1/2 teaspoons lemon pepper seasoning
  • 3 tablespoons chopped parsley
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 2 teaspoons honey, warmed
  • 1 cup canned black beans, rinsed and drained

Preheat oven to 350F. Line a baking sheet with aluminum foil and spray with non-stick cooking spray. Toss the potatoes in olive oil and spread on prepared baking sheet. Sprinkle lightly with lemon pepper seasoning. Bake for 20 minutes or until tender but firm in preheated oven.

While potatoes are cooking, whisk together 2 tablespoons water, parsley, vinegar, mustard and honey in a large bowl. Add the cooked potatoes and black beans. Toss gently to mix. Serve chilled or at room temperature.

Approx. nutrients per serving: calories - 230 protein - 5g carbohydrates - 29g fat - 11g cholesterol - 0mg sodium - 314mg



  • Carob powder may be found in health food stores and markets such as Whole Foods. Used as a chocolate substitute.
  • 1/2 cup all-purpose flour
  • 6 tablespoons carob powder
  • 1 teaspoon baking powder
  • 1 stick (1/2 cup) margarine at room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup dark brown sugar, packed
  • 1/2 teaspoon orange extract
  • 3 eggs
  • 4 tablespoons cold brewed coffee
  • 3/4 cup chopped dried figs
  • Orange glaze (optional)

Preheat oven to 350F. Spray a 9-inch round cake pan with non-stick cooking spray. In a bowl, combine the flour, carob powder and baking powder. Set aside. Beat the margarine, sugars and orange extract until fluffy. Beat in the eggs, one at a time with a little flour mixture and a tablespoon coffee. Beat in any remaining flour and coffee. Fold in the figs. Pour into prepared cake pan. Bake in preheated oven 25 minutes or until a toothpick inserted in center comes out clean. Finish with orange glaze poured over. (optional) Cool and cut into wedges.

Orange Glaze : Melt 3 tablespoons margarine in a small saucepan. Blend in 1 1/2 cups confectioners sugar and 1 tablespoon grated orange rind (or 1 teaspoon dried). Stir in 1-2 tablespoons orange juice to make a pouring consistency. Use as above.

Approx nutrients per slice (without glaze): calories - 248 protein - 3g carbohydrates - 41g fat - 9g cholesterol - 53mg sodium - 162mg.



  • 1 large apple, cored and thinly sliced
  • 3 tablespoons sugar
  • 1 1/2 teaspoons cinnamon
  • 1 tablespoon grated lemon rind
  • 1 sheet (about 8 1/2 ounces) frozen puff pastry, thawed
  • 3 tablespoons apricot preserves, melted
  • 2 tablespoons chopped pareve chocolate

Preheat oven to 400F. In a small bowl, toss together the apple, sugar, cinnamon and lemon rind. Set aside.

With your fingers, press out the perforations in the pastry sheet so that the sheet is smooth. Fold in the edges of pastry sheet to form an unstructured 9-inch circle with raised rim. Spread bottom with the apricot preserves. Arrange apple slices on top. Sprinkle with chopped chocolate. Sprinkle with 1 teaspoon water and any remaining cinnamon sugar. Bake in preheated oven 25-30 minutes until pastry is risen and golden brown. Cool slightly before cutting into wedges to serve.

Approx. nutrients per serving: calories - 230 protein - 2g carbohydrates - 29g fat - 12g cholesterol - 0mg sodium - 78mg

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"Everyday Cooking for the Jewish Home: More Than 350 Delectable Recipes"  

From the former president of the International Association of Culinary Professionals comes a beautifully designed, accessible and uniquely comprehensive guide to Jewish home cooking. Unlike many Jewish cookbooks that are limited to the traditional dishes of Eastern Europe, Everyday Cooking for the Jewish Home gives readers a truly international sample of what the world of Jewish cooking has to offer. Structured from soup to nuts, and including a special Passover section, it presents a spectacular array of dishes such as Peppered Chickpeas (Arbis), Sweet and Sour Meatballs, Beef and Barley Soup with Kale, Homestyle Gefilte Fish, Potato Chicken Cutlets, Shabbat Beef and Eggs, Cholent, Steamed Beef Greens, Israeli Salad, Poppyseed Noodles, Kasha and Bow Ties, Glick's Colossal Butternut Latkas, Shabbat Wine Mold with Cherries and Walnuts, Springtime Kugel with White and Sweet Potatoes and Matzoh Brie. Sales help fund JWR.

JWR contributor Ethel G. Hofman is the former president of the International Association of Culinary Professionals, whose members include the likes of Julia Child. To comment, please click here.

© 2005, Ethel G. Hofman