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

An easy, elegant picnic meal

By Carole Kotkin

http://www.JewishWorldReview.com | (MCT) When my kids were little, I loved packing everyone and everything into the car for a Sunday picnic supper at the neighborhood park. As much of a production as it sometimes seemed, we all agreed that food tasted better when combined with fresh air and wide open spaces.

When planning a picnic supper, choose a menu that is easy to prepare and transport, with dishes that taste good cold or at room temperature and can be made ahead.

If possible, take two coolers, one for food and the other with drinks and extra ice. This will prevent the food from warming each time someone wants a beverage. Follow through on food safety by returning dishes to the cooler as soon as they have been served.

Be sure containers are well sealed. (Screw-top jars are best for liquids.) And wrap breakable items, such as wine bottles, in towels for protection.

I've incorporated creamy Florida avocados into today's recipe. In season from June through January, they are at their peak now. Avocados don't fully ripen on the tree, and need about a week at room temperature before they're ready to use. When ripe, they yield to gentle finger pressure.

To prepare, cut the avocado in half from top to bottom, all the way around. Twist gently to separate halves. Smack the seed with blade of a sharp, heavy knife, twist the knife slightly and lift out the seed.


Cold soup and a loaf of crusty bread fill out this picnic menu

  • 4 small boneless, skinless, chicken breast halves (5 to 6 ounces each)

  • 3 tablespoons plus 2 teaspoons olive oil

  • 6 tablespoons plus 2 teaspoons fresh lime juice

  • Salt and freshly ground pepper

  • 2 ears sweet corn, husked (or 1 cup thawed frozen corn kernels)

  • 2 teaspoons minced jalapeno or serrano chile

  • 2 tablespoons minced fresh ginger

  • 1/2 cup rinsed and drained canned black beans

  • 1/2 cup chopped red onion

  • 1 tablespoon chopped fresh cilantro

  • About 20 grape tomatoes, halved

  • 1 ripe Florida avocado, halved, pitted, peeled and diced

  • 1/2 teaspoon coarse salt

  • Freshly ground pepper

  • 4 ounces baby arugula

Lay chicken flat on a cutting board and cover with plastic wrap. Pound each piece with the flat side of a meat mallet or the bottom of a small pan until an even thickness. Combine chicken with 2 tablespoons each oil and lime juice. Marinate in refrigerator for 1 to 3 hours.

Heat grill or grill pan to medium-high. Grill chicken, flipping once, about 5 minutes per side, until cooked through. Set aside.

Stand an ear of corn on one end in a large bowl and use a serrated knife to cut off kernels; repeat with other ear. Add chile, ginger, beans, onion, cilantro, 4 tablespoons lime juice and 1 tablespoon olive oil; toss to combine. Stir in tomatoes and avocado, and season with salt and pepper.

Toss arugula with remaining 2 teaspoons each oil and lime juice, and divide among 4 plates. Top with chicken and avocado-corn salsa. Makes 4 servings.

Per serving: 462 calories (42 percent from fat), 22.6 g fat (3.7 g saturated, 13.9 g monounsaturated), 68.4 mg cholesterol, 34.7 g protein, 35.6 g carbohydrates, 10.2 g fiber, 504.8 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."

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