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

Lotsa pasta: Tips, techniques and (amazing) taste

By Steve Petusevsky

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http://www.JewishWorldReview.com | (MCT) I wouldn't survive without pasta. It is nutritious, easy to make and satisfies.

The growing demand for whole-grain and whole-wheat pastas has benefited all of us. There also are quinoa, spelt, corn and rice flour noodles, which are great wheat-free options for the gluten intolerant.

Standard semolina pasta, which is the dried pasta we are all used to using, cooks very differently than the other pastas mentioned here.

Semolina pasta has enough gluten to hold the shape through the toughest boiling so it is much more forgiving. Pastas made with other grains have a tendency to fall apart and must be watched carefully as they cook.

There are now several varieties of whole-wheat pasta which, due to a new milling process, are more similar to semolina pasta with the health benefits of whole grain.

There's a continuing controversy over whether to add oil to pasta-cooking water. If you boil enough water to completely cover the pasta and return it to a rapid boil after adding the pasta, simply adding salt is enough. If you stir the pasta initially when the water returns to a boil, it will not stick together.

Most Italians I know do not add oil to their pasta water and laugh at this American practice. If cooking your pasta to be served immediately, you don't have to rinse it when it is cooked al dente.

Chefs typically cook pasta al dente and then immediately rinse it in ice cold water only when the pasta is being held for later use. This step, called "shocking," rinses excess starch from the pasta and stops the cooking process.

Cooked pasta can be stored after shocking by lightly oiling it and placing it in a covered container or plastic bag in the refrigerator. At a later point or the next day, this pasta can be mixed in a hot pan with cooked vegetables, a protein source or favorite sauce.

Consider which shape you want to use considering what you will serve with it. For example, some short shapes like orecchiette or little ears, penne, bow ties or rigatoni, soak up sauce well and are easier to eat than the long varieties.

When cooking for a dinner party or company, a short shape is more appropriate because it is easier to eat with a fork. I normally break long pasta in half before placing it in hot water as it cooks more quickly and the shorter strands are easier to get into your mouth.

Whole-Wheat Fettuccine With Tomatoes, Ricotta and Artichoke Hearts is a favorite dish of mine that incorporates creamy ricotta cheese, which forms a sauce around the pasta. I often enjoy this dish hot from the saute pan or chilled the next day.


  • Salt, to taste

  • Water

  • 12 ounces whole-wheat fettuccine

  • 1 tablespoon extra-virgin olive oil

  • 1 medium onion, chopped,

  • 3 large garlic cloves, minced

  • 1 (16-ounce) can Italian plum tomatoes, chopped with juices

  • 2 teaspoons dried oregano, crumbled

  • 1 (14-ounce) jar marinated, quartered artichoke hearts, drained

  • 1/2 cup shredded basil (1 small bunch)

  • 1/2 cup low-fat ricotta cheese

  • Fresh-ground black pepper, to taste,

  • 1 cup grated parmesan cheese, divided

Bring a large pot of salted water to a boil and cook pasta according to package directions. Drain and set aside.

Heat olive oil in a large, heavy nonstick saute pan over medium heat. Add onions and garlic and saute 5 minutes until softened. Add tomatoes with juices and oregano. Bring to a simmer and cook 8 to 10 minutes until sauce thickens slightly, stirring occasionally. Add artichokes and cook 2 minutes.

Add pasta, shredded basil, ricotta cheese and 1/2 cup parmesan to sauce. Toss 2 minutes until sauce coats pasta, cheese melts and mixture is heated through. Season with salt and pepper. Serve with remaining parmesan cheese. Makes 4 servings.

Per serving: 552 calories, 24 percent calories from fat, 15 grams total fat, 6 grams saturated fat, 30 milligrams cholesterol, 82 grams carbohydrates, 16 grams total fiber, 9 grams total sugars, 66 grams net carbs, 32 grams protein, 641 milligrams sodium.

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Steve Petusevsky is the author of "The Whole Foods Market Cookbook". (Click HERE to purchase. Sales help fund JWR.)

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