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 Jan. 17, 2008 / 10 Shevat 5768

Moroccan slow-simmered stew mingles meats and vegetables with aromatic spices

By Jill Wendholt Silva

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http://www.JewishWorldReview.com | A tagine (pronounced "tah-zheen") is a hallmark of Moroccan cooking. The slow-simmered stew mingles meats and vegetables with aromatic spices, such as cumin and cinnamon.

Our Moroccan Stew with Roasted Vegetables pairs chicken and prunes, an ancient combination that continues to offer good nutrition.

Sometimes marketed as "dried plums," prunes are a quick source of energy and aid in the absorption of iron. A quarter cup of the fruit contains 317 milligrams of potassium, which promotes heart health. The soluble fiber in prunes also helps relieve constipation and lowers cholesterol levels.

Tagine is often served with couscous, a steamed semolina grain that is similar to rice. You can do the same. Add about 90 calories per 1/2-cup serving.

Shopping tip: Look for quick-cooking couscous in the ethnic foods aisles of most large supermarkets. Couscous can be steamed in the microwave in just 5 minutes.


  • To toast almonds, spread almonds in a single layer on a baking sheet. Bake at 350 degrees 5 to 7 minutes or until golden


Makes 6 servings

1 yellow onion, roughly cut into 1 1/2-inch pieces

1 green pepper, seeded and roughly cut into 1 1/2-inch pieces

1 red pepper, seeded and roughly cut into 1 1/2-inch pieces

1 yellow squash, cut into 2-inch pieces

1 tablespoon olive oil

1 pound boneless, skinless chicken breasts

1 (28-ounce) can crushed tomatoes

1 (14.5-ounce) can fat-free, low-sodium chicken broth

2 cloves garlic, finely chopped

1/2 cup dried pitted plums (prunes)

1 teaspoon ground cumin

1 teaspoon dried thyme

1/2 teaspoon cinnamon

Hot cooked couscous or rice, optional

2 tablespoons slivered almonds, toasted, optional

Preheat oven to 450 degrees. Coat a large baking sheet with nonstick vegetable cooking spray. Place onion, peppers and squash in zip-top plastic food bag; drizzle with olive oil and distribute evenly throughout bag. Place vegetables on baking sheet. Place chicken on another baking sheet that has been coated with nonstick vegetable cooking spray.

Place both pans in oven (on different racks if need be) and roast 10 minutes. Remove vegetables from oven and stir. Return to oven. Remove chicken from oven and turn over; return to oven and roast chicken and vegetables 10 to 15 additional minutes or until chicken is done and meat thermometer registers 170 degrees and vegetables are tender and golden.

Meanwhile in a large saucepan or Dutch oven, combine remaining ingredients except couscous and almonds. Simmer 10 minutes. Add roasted vegetables to saucepan. Dice chicken into cubes and add to saucepan. Stir well and heat through.

Served over hot couscous or rice and garnish with slivered almonds, if desired.

Per serving, without couscous: 245 calories (20 percent from fat), 5 grams total fat (1 gram saturated), 44 milligrams cholesterol, 25 grams carbohydrates, 25 grams protein, 369 milligrams sodium, 5 grams dietary fiber.

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© 2008, The Kansas City Star Distributed by McClatchy-Tribune Information Services.