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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

Bowled over by warm, colorful quinoa creation

By Noelle Carter





http://www.JewishWorldReview.com | (MCT) Adapted from a recipe provided by Fig Restaurant in Santa Monica, Calif.


Total time: About 1 hour

Red quinoa is available at well-stocked markets

Servings: 4




WARM QUINOA SALAD


Orange blossom vinaigrette:

  • 1/4 cup orange blossom honey

  • 1/2 cup white balsamic vinegar

  • 1 cup olive oil

  • Salt and pepper

  • 1 cup orange juice

1. In a small saucepan, bring the orange juice to a simmer. Reduce the orange juice by one-third to yield two-thirds cup, about 10 to 12 minutes. Remove from heat and place the reduced orange juice in a medium bowl. Set aside until cool.

2. To the reduced orange juice, whisk in the honey and then the vinegar. Slowly whisk in the olive oil to emulsify. Season to taste with salt and pepper. Cover and refrigerate until needed. This makes about 2 cups dressing, more than is needed for the remainder of the recipe; the dressing should keep for about 5 days, refrigerated.


Salad and assembly:

  • 1/4 pound peeled, seeded butternut squash, cut into 1/2-inch cubes (about 1 cup)

  • Canola oil

  • Salt and pepper 1/4 pound haricots vert, ends trimmed (about 1 cup)

  • 1 large Granny Smith apple, peeled and cored and cut into 1/2-inch cubes

  • 1/4 pound Swiss chard, ribs removed and coarsely chopped (about 2 cups)

Orange blossom vinaigrette:

  • 3 cups vegetable broth

  • 1 cup red quinoa

  • 1 (2-inch) rosemary sprig

  • 2 tablespoons Marcona almonds

  • Toasted sliced almonds

1. Heat the oven to 400 degrees. In a medium bowl, toss the squash cubes with 1 1/2 teaspoons oil and season with a pinch each of salt and pepper. Spread the cubes in a single layer on a rimmed baking sheet and roast until tender and golden, about 10 to 15 minutes, tossing every 5 minutes. Remove from heat and cool slightly, then set the warm squash in a medium bowl.

2. While the squash is roasting, blanch the beans. Bring a large pot of salted water to a boil. Add the haricots vert and blanch quickly to bring out the color, about 1 minute. Remove from heat and drain the vegetables, then quickly shock in a bowl of ice water. Remove from the ice bath and set aside.

3. In a medium saute pan, heat 1 tablespoon olive oil over high heat. Add the beans, cubed apple and Swiss chard together with one-fourth teaspoon salt and a pinch of pepper. Saute, tossing frequently, until crisp-tender, about 5 minutes, adding one-fourth cup vinaigrette toward the end to deglaze the pan. Add beans, apple and chard to the squash in the bowl.

4. In a large saucepan, bring the vegetable broth to a simmer over high heat. Stir in quinoa and rosemary sprig and gently simmer, covered, just until the quinoa is tender, about 15 minutes. Remove from heat and drain, discarding the rosemary.

5. Toss the warm quinoa and Marcona almonds in the bowl with the squash. Dress with additional vinaigrette as desired and season to taste with salt and pepper.

6. Mound the warm salad on 4 plates, drizzling over additional vinaigrette if desired. Garnish with the toasted almonds. Serve immediately.

Each serving: 468 calories; 10 grams protein; 54 grams carbohydrates; 7 grams fiber; 25 grams fat; 3 grams saturated fat; 0 cholesterol; 14 grams sugar; 461 mg. sodium.

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