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

Sweet touch to veal (or chicken) piccata; linguine with vegetable medley

By Linda Gassenheimer

http://www.JewishWorldReview.com | (MCT) Tender veal cutlets sauteed with a white wine and lemon sauce is all you need to make this classic Italian dish Veal Piccata. When several readers have asked me for a veal piccata dish, I realized it was coming back into favor. The secret to this dish is to caramelize the lemon slices. This gives the dish a special perfume.

Fresh linguine tossed with zucchini and tomatoes makes a simple side dish.

I cook the zucchini in the same saucepan with the linguine and then toss fresh diced tomatoes in the hot pasta after it is drained. This gives the dish a fresh tomato flavor.


To buy: 1/2 pound veal cutlets, 1 small bottle capers, 1 small package fresh linguine (1/4 pound needed), 1 lemon, 1/4 pound zucchini, 1 tomato, 1 can olive oil spray and 1 bottle dry white wine


Flour, sugar, olive oil, salt and black peppercorns


  • Thin cut chicken cutlets or boneless, skinless chicken breasts can be substituted for the veal. If using the boneless skinless chicken breasts, slice them in half lengthwise to make thinner pieces

  • A quick way to chop parsley is to wash, dry and snip the leaves off the stem with a scissors


Place water for linguine on to boil.

While water comes to a boil, prepare ingredients.

Make linguine side dish and cover with foil to keep warm.

Make veal.

Wine suggestion: The light lemony veal would go well with a light, lemony sauvignon blanc.

This meal contains 563 calories per serving with 19 percent of calories from fat


  • 3/4 pound veal cutlets

  • 2 tablespoons flour

  • Salt and freshly ground black pepper

  • Olive oil spray

  • 1/2 lemon cut into thin slices, (about 4 slices)

  • 2 teaspoons sugar

  • 1/4 cup dry white wine

  • 1/4 cup water

  • 2 tablespoons capers

Ask the butcher to flatten the veal to 1/4 inch thick or place the veal between 2 pieces of plastic wrap and flatten with the palm of your hand or a meat bat. Mix the flour with salt and pepper to taste and dip veal cutlets into the seasoned flour. Make sure both sides are coated and shake off any excess flour.

Heat a nonstick skillet over medium-high heat and spray with olive oil spray. Add the veal and lemon slices. Sprinkle lemon slices with sugar. Brown veal for 1 minute per side and turn lemon slices over. Remove veal and lemon slices to a plate. Add the wine and scrape up the brown bits in the pan. Add the water and boil rapidly to reduce the liquid by half, about 1 to 2 minutes. Lower the heat and return the veal and lemon slices to the pan; add capers. Cook for 1 minute to warm though. Serve the veal with the lemon and sauce spooned on top. Makes 2 servings.

Per serving: 279 calories (21 percent from fat), 6.4 g fat (1.7 g saturated, 2.6 g monounsaturated), 144 mg cholesterol, 35.4 g protein, 12.3 g carbohydrates, 0.5 g fiber, 403 mg sodium


  • 1/4 pound fresh linguine

  • 1/4 pound zucchini, sliced (about 1 cup)

  • 1 tomato, cut into 1/2-inch cubes (about 1 1/2-cups)

  • 2 teaspoons olive oil

  • Salt and freshly ground black pepper

Place a large pot of water on to boil. Cook the linguine and zucchini for 3 minutes or according to pasta package instructions. Drain and place in a medium-size bowl. Toss with tomato, olive oil and salt and pepper to taste. Makes 2 servings.

Per serving: 284 calories (18 percent from fat), 5.7 g fat (0.8 g saturated, 3.5 g monounsaturated), no cholesterol, 9.3 g protein, 49.8 g carbohydrates, 4.1 g fiber, 15 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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© 2009, The Miami Herald Distributed by McClatchy-Tribune Information Services.