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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

Portobellos add a hearty flavor to pasta with pesto

By Linda Gassenheimer


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http://www.JewishWorldReview.com | (MCT) Pesto is an uncooked sauce made with fresh basil, parsley, olive oil and Parmesan cheese. It originated in Genoa, Italy.


Saute some meaty portobello mushrooms and add them to the pesto to complete this flavorful pasta dish in the time it takes to boil pasta.


I accompanied the dish with Roasted Pepper Salad. Roasting red peppers intensifies their flavor and gives them a smoky taste. Making your own are great, but not on my schedule for a weekday meal. I find that canned or jarred roasted peppers work will with this salad.


This meal contains 592 calories per serving with 25 percent of calories from fat.


SHOPPING LIST


To buy: 1/4 pound portobello mushrooms, 1 bunch fresh basil, 1 bunch flat leaf parsley, 1 small package washed, Italian-style salad, 1 small package pine nuts, 1 8-ounce can cannellini beans (white kidney beans), 1 small can or jar roasted red peppers and 1/2 pound fresh linguine.


STAPLES


Parmesan cheese, onion, garlic, balsamic vinegar, olive oil, salt and black peppercorns



HELPFUL HINTS:


  • If you don't have a food processor, finely chop the herbs and garlic by hand, and stir them together with the other pesto ingredients

  • Any type of washed lettuce can be used for the salad base


COUNTDOWN:

Put water for pasta on to boil

Make Mushroom Pesto Pasta


MUSHROOM PESTO PASTA

  • 1 tablespoon olive oil, divided use

  • 1/4 pound portobello mushrooms, thinly sliced (2 cups)

  • 1/2 medium onion, sliced (1 cup)

  • 1 cup fresh basil leaves, washed and dried

  • 1/2 cup flat leaf parsley, washed and dried

  • 2 medium garlic cloves, crushed

  • 1/4 teaspoon salt

  • 2 tablespoons water

  • 1/4 cup grated Parmesan cheese

  • 1 tablespoon pine nuts

  • 1/2 pound fresh linguine

  • Salt and freshly ground black pepper


Bring 3 to 4 quarts of water to a boil in a large pot.


Heat 1/2 tablespoon of the oil in a small nonstick skillet over medium-high heat. Saute mushrooms and onions for 5 minutes. Meanwhile, combine the basil, parsley, garlic and salt in a food processor, and pulse until chopped. With the processor running, add the remaining 1/2 tablespoon oil and the water. Process until smooth.


Scrape the herb mixture into a large bowl, and stir in the Parmesan, pine nuts and mushroom mixture.


Cook the linguine in the boiling water for 3 minutes, or until it's cooked but still firm. Drain, and toss with the pesto sauce. Season with salt and pepper, to taste. Serve with salad. Makes 2 servings.


Per serving: 390 calories (30 percent from fat), 13.2 g fat (3.2 g saturated, 6.8 g monounsaturated), 8 mg cholesterol, 16.1 g protein, 53.5 g carbohydrates, 4.5 g fiber, 462 mg sodium.


ROASTED PEPPER SALAD

  • Several leaves of washed, ready-to-eat Italian-style salad

  • 1 cup rinsed and drained canned cannellini beans (white kidney beans)

  • 1 cup drained and sliced canned roasted red peppers

  • 1 teaspoon olive oil

  • 1 teaspoon balsamic vinegar

  • Salt and freshly ground black pepper


Arrange salad leaves on 2 dinner plates. In a small bowl, toss the beans, peppers, olive oil and vinegar together. Add salt and pepper to taste.


Spoon over lettuce. Makes 2 servings.


Per serving: 202 calories (13 percent from fat), 3.0 g fat (0.5 g saturated, 1.7 g monounsaturated), no cholesterol, 10.9 g protein, 34.9 g carbohydrates, 8.6 g fiber, 20 mg sodium.

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Linda Gassenheimer is the author of 14 cookbooks, including, ''Good-Carb Meals in Minutes." (Click HERE to purchase. Sales help fund JWR.)

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