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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

Stew on this: Meatless medleys

By Marialisa Calta


A medley of root and other vegetables, flavored with cumin, paprika, bay leaf and cinnamon, makes this fragrant stew a homey concoction




http://www.JewishWorldReview.com | As the seasons change, you've got to love the idea of a stew, simmering away and filling the kitchen with an indescribably comforting smell. People have been making stews since way before there even were kitchens. Primitive people, archaeologists say, used large mollusk and tortoise shells as vessels in which to boil various foods and liquids together. Once pottery vessels were developed (the earliest found, in southern China,), this method of cooking really took off. The earliest surviving cookbook, an ancient Roman volume called "Apicius de re coquinaria" ("Apicius on the subject of cooking"), includes recipes for lamb and fish stews. From then on, stews were part of the culinary canon.

When we think of "stew," we typically think of a meat-and-potatoes concoction like beef stew or Irish (lamb) stew. For many home cooks, it's an ideal dish for several reasons: Stew can be cooked in just one pot or a slow cooker; it can be a clever way to disguise leftovers and use up almost-gone-by ingredients; it can offer an opportunity for creative use of herbs and seasonings; and it needs no further accompaniment than, say, a loaf of bread. Stew covers all the bases -- meat, starch, veg.

Few of us think that stew can be just the veg, but a meatless stew can be every bit as comforting, filling and delicious as one with meat. Root vegetables and beans are ideal for stews because they take a relatively long time to cook. Here are two vegetable stews for the change of season. Enjoy the first, a Moroccan-flavored Winter Vegetable Stew, with crusty bread and a glass of wine. The Mexican Vegetable Stew, can be served with cornbread or warm tortillas and Mexican beer.





WINTER VEGETABLE STEW WITH MOROCCAN FLAVORS


  • 2 large carrots, peeled and cut into 3/4-inch pieces

  • 2 stalks celery, cut into 3/4-inch pieces

  • 2 tablespoons golden or dark raisins

  • 2 cloves garlic, peeled and slightly smashed

  • 1 leek, trimmed and cut into 3/4-inch pieces

  • 8 ounces winter squash (such as butternut or acorn), peeled, seeded and cut into 3/4-inch cubes

  • 8 ounces Yukon gold or other potatoes, unpeeled, cut into 3/4-inch cubes

  • 8 ounces rutabaga, peeled and cut into 3/4-inch cubes

  • 8 ounces turnip, peeled and cut into 3/4-inch cube

  • 2 tablespoons extra-virgin olive oil

  • 1 (28-ounce) can Italian plum tomatoes with juices

  • 1 teaspoon ground cumin

  • 1 teaspoon Hungarian sweet paprika

  • 1 teaspoon coarse salt

  • 1 cinnamon stick

  • 1 bay leaf

  • 2 tablespoons chopped fresh cilantro, for garnish

  • 2 tablespoons minced preserved lemon, for garnish (optional)


Combine the carrots, celery, raisins, garlic, leek, squash, potatoes, rutabaga, turnip and olive oil in a large Dutch oven or other ovenproof pot. Add the tomatoes, cumin, paprika and salt, and stir until blended. Tuck in the cinnamon stick and bay leaf. Cover and place in a cold oven. Turn the oven to 450 F. Bake without disturbing for 1-3/4 hours. Remove from the oven, and let stand, covered, for 10 minutes. Sprinkle with cilantro and preserved lemon, if using. Serve hot or at room temperature.

Yield: 6 to 8 servings


MEXICAN VEGETABLE STEW

  • 1/4 cup olive oil

  • 4 garlic cloves, peeled and minced

  • 2 large onions, peeled and diced

  • 1 teaspoon ground cumin

  • 1 (28-ounce) can plum tomatoes, roughly chopped, with juice

  • 6 to 8 cups vegetable broth

  • 1/2 teaspoon salt

  • freshly ground black pepper, to taste

  • 2 carrots, peeled and thinly sliced

  • 3 medium zucchini, cut lengthwise into sixths, and then into 1-inch chunks

  • 3 cups freshly cooked or canned kidney beans, drained

  • 3 cups fresh or frozen corn kernels

  • Grated cheddar cheese for serving (optional)

  • corn chips for serving (optional)

In a 6- to 8-quart pot, heat the olive oil over medium heat. Cook the garlic, onions and cumin for 10 minutes, stirring often.

Add the tomatoes (with juice), 6 cups of the broth, salt and pepper, and bring to a boil. Add the carrots and cook 15 minutes, then add the zucchini and cook five to 10 minutes, or until the zucchini is tender but not mushy. Add the beans and corn, and cook two minutes, or until heated through.

Remove 2 cups of stew, puree in a blender or food processor, and return to the pot to thicken the stew. Taste to adjust the seasoning. Add some or all of the remaining broth, if desired, and heat through. Sprinkle the grated cheese and corn chips over each serving just before serving, if desired.

Yield: 4 servings


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Marialisa Calta is the author of "Barbarians at the Plate: Taming and Feeding the American Family" (Perigee, 2005)





© 2010, Marialisa Calta. Distributed by UFS, Inc.