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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

This soup's a savory meal-in-one

By Linda Gassenheimer


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http://www.JewishWorldReview.com | (MCT) This minestrone is a refreshing blend of flavors from fresh vegetables, chicken and pistachio nuts combined with the perfume of fresh basil. Minestra is Italian for soup. This thick soup is hearty enough to be a complete meal.


Using bought, cooked chicken breasts, this one-dish dinner can be made in 20 minutes.


The minestrone calls for acini pepe, a very small soup pasta. Any type of left over pasta or orzo can be used.


To save time, slice the vegetables in a food processor.


Shelled pistachio nuts are sold in the supermarket. Cooked boneless, skinless chicken breasts are sold in most markets, but leftover chicken can be used, as well.


SHOPPING LIST


To buy: 1 small red potato, 1 small zucchini, 1 medium tomato, 1 small package washed ready-to-eat spinach, 1 small bunch fresh basil, 1 small package shelled pistachio nuts, 1 small package acini pepe pasta and 1/2 pound cooked chicken breast.

Staples: olive oil, carrot, onion, celery, fat-free, low-salt chicken broth, salt and black peppercorns.


STAPLES


Olive oil, carrot, onion, celery, fat-free, low-salt chicken broth, salt and black peppercorns



HELPFUL HINTS:


Walnuts, pecans or almonds can be substituted for pistachio nuts.


COUNTDOWN:

Prepare ingredients

Make soup

While soup simmers, boil pasta


NUTTY CHICKEN MINESTRONE

  • 2 teaspoons olive oil

  • 1/2 medium carrot, sliced (1/4 cup)

  • 1/4 cup sliced onion

  • 1/2 stalk celery, sliced (1/4 cup)

  • 1/4 pound red potatoes, thinly sliced (about 3/4 cup)

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

  • 1 medium tomato, diced, (1 cup)

  • 3 cups fat-free, low-salt chicken broth

  • 1/2 pound cooked chicken breast, bone and skin removed, cut into strips

  • Salt and freshly ground black pepper

  • 1 cup packed fresh spinach

  • 1/4 cup chopped fresh basil

  • 1/2 cup acini pepe pasta

  • 2 tablespoons coarsely chopped pistachio nuts


Heat the oil in a large saucepan over medium-high heat. Add the carrot, onion, celery, potatoes and zucchini. Saute for 5 minutes. Do not brown the vegetables. Stir the vegetables gently being careful not to break them up.

Add the tomato and broth. The broth should cover the vegetables. Add more, if needed. Bring to a simmer and partially cover with a lid, leaving space for steam to escape. Simmer for 10 minutes. Add the chicken and simmer 5 more minutes. Add salt and pepper to taste. Remove from heat. Stir in the spinach and basil. Let stand 1 minute.

While soup cooks, bring a large pot filled with 3 to 4 quarts water to a boil. Add the acini pepe pasta and boil 8 minutes or until pasta is cooked al dente. Drain.

Spoon pasta into bowls and ladle soup on top. Sprinkle each bowl with pistachio nuts. Makes 2 servings.

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Linda Gassenheimer is the author of 14 cookbooks, including, ''Mix 'n' Match Meals in Minutes for People with Diabetes" and 'The Portion Plan: How to Eat the Foods You Love and Still Lose Weight". Sales help fund JWR.

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