In this issue
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

Middle Eastern cuisine meets Italian delicious with this lentil and eggplant pastitsio

By Carole Kotkin

JewishWorldReview.com | (MCT) Lentils are an ancient a staple of Middle Eastern cuisine and European peasant fare, but seldom do these little legumes take the seat they deserve at the head of the table. High in fiber, protein, iron and magnesium, they are highly nutritious and have a delicious earthy flavor.

A cousin of split peas, lentils are available in a range of sizes and colors -- black, white, red, yellow and green. They are readily available (try Indian markets for the more exotic kinds), inexpensive and easy to keep on hand.

As a general rule, a pound of dried lentils yields six cups cooked. Cooked lentils will keep in the refrigerator, tightly covered, for several days, and can be frozen for up to three months.

Unlike dried beans, lentils do not need to be soaked overnight, and because they cook in 10 to 30 minutes (depending on type), they are an ideal basis for a midweek meal like Sara Moulton's delicious Lentil and Eggplant Pastitsio. .


Makes 6 servings

  • 1 cup brown or green lentils

  • Kosher salt

  • 1/4 cup extra-virgin olive oil

  • 1 medium onion, chopped (about 1 cup)

  • 2 garlic cloves, minced (about 2 teaspoons)

  • 1 small Italian or 2 Japanese eggplants (about 8 ounces), peeled and cubed (about 2 cups)

  • 1 (8-ounce) can tomato sauce (preferably fire-roasted)

  • 1/2 cup red wine

  • 2 teaspoons fresh oregano leaves, chopped

  • 1/2 teaspoon cinnamon

  • Pinch cayenne

  • Freshly ground pepper

  • 2 cups milk (preferably whole)

  • 3 tablespoons unsalted butter

  • 3 tablespoons Wondra or all-purpose flour

  • 2 ounces feta cheese

  • 1/8 teaspoon nutmeg

  • 1 1/2 cups (6 ounces) elbow macaroni

  • 1 ounce Parmigiano-Reggiano cheese

Bring lentils, 4 cups water and 3/4 teaspoon salt to a boil in a medium saucepan over high heat. Reduce heat and simmer, uncovered, until lentils are just tender, about 20 minutes.

Heat 2 tablespoons of the oil in a large skillet over medium heat. Reduce heat to medium-low, add onion and cook 5 minutes or until softened. Add garlic and cook 1 minute.

Increase heat to medium high, add remaining 2 tablespoons oil and the eggplant and cook, stirring occasionally, 5 minutes, until golden.

Stir in tomato sauce, wine, oregano, cinnamon and cayenne. Bring mixture to a boil over high, reduce heat and simmer 10 minutes, until slightly thickened. Drain lentils and stir into eggplant mixture with salt and pepper to taste.

Center an oven rack and heat oven to 350 degrees. Oil a 9-inch square baking pan or shallow 2-quart baking dish. Bring a large pot of salted water to a boil for the pasta.

Heat milk until steaming. In a saucepan, melt butter, whisk in flour and cook, whisking, 3 minutes. Whisk in milk and simmer 5 minutes. Crumble feta into milk mixture and stir in nutmeg and salt and pepper to taste.

Boil macaroni until al dente and drain. Grate Parmigiano-Reggiano.

Arrange half the macaroni in the bottom of the baking pan. Top with half the lentil mixture and 1/3 the grated cheese. Repeat layers. Pour on feta sauce and smooth it to cover lentil mixture. Top with the remaining Parmigiano-Reggiano. Bake 20 to 25 minutes, until bubbling around the edges.

Per serving: 418 calories (45 percent from fat), 21.6 g fat (8.8 g saturated, 9.6 g monounsaturated), 36 mg cholesterol, 12.8 g protein, 42 g carbohydrates, 5.6 g fiber, 433 mg sodium.

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Carole Kotkin is manager of the Ocean Reef Club cooking school and co-author of "Mmmmiami: Tempting Tropical Tastes for Home Cooks Everywhere."

© 2011, The Miami Herald Distributed by McClatchy-Tribune Information Services.