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

Relish the thought: Turning summer's bounty into easy, bright condiments

By Bill Daley

http://www.JewishWorldReview.com | (MCT) Relish: It's more than just a topping for ballpark hot dogs. A spoonful or two can spark almost any meal. And don't think all relishes are made from pickled cucumbers; relishes today are made from tomato, corn, eggplant, and many more seasonal vegetables and fruits.

Nor does making a relish mean being chained to the kitchen stove all day fooling with canning jars and water baths. Most relishes simply can be refrigerated.

Still, given all the relish jars stocked in the local supermarket, most folks facing the prospect of making their own relish will likely sigh, "Why bother?"

"Anytime you take the time to make a relish or any pickled product from scratch, you will have a freshness and a liveliness you won't get with a commercial product," said Rick Field, chief executive officer and "chief pickler" of Rick's Picks, a New York City-based maker and purveyor of pickled products.

"Relish provides the bright flavor notes," said Field, co-author of the new Williams-Sonoma's "The Art of Preserving," with Rebecca Courchesne and Lisa Atwood (Williams-Sonoma, $29.95). "Relish is not like mayonnaise. Mayo binds things together. Relish is the soloist in the band."

For Monica Bhide, a cookbook author and writer from Dunn Loring, Va., relishes are integral to her signature cooking style.

"There are so many ways to make your food have that one difference," she said. "Some people go out of their way to buy organic. Some people grow and use their own herbs. You can get as complicated as you want. But for me, it is always the little things like relish, one of the most overlooked and underused items in the kitchen."

Relishes can sport a dazzling array of flavor, but not all recipes are complicated. Field's first relish was made by chopping up pickled cucumbers in the food processor. Field believes ingredients should "speak for themselves" in a relish.

Bhide prefers "intensely strong" relishes because they make "a simple entree shine."

"With a little imagination, a relish can brighten up a dish with such oomph," she said. "They are my secret weapons when pulling a meal together."


Prep: 35 minutes

Marinate: 6 hours

Cook: 35 minutes

Makes: 3 cups

"Although this zucchini relish is similar to sweet pickle relish, it has a softer texture and a mellower flavor," write the authors of Williams-Sonoma's "The Art of Preserving." They prefer using a julienne peeler or mandoline for this relish, but you can always chop the zucchini instead. You can refrigerate it for up to 1 month. Or can the relish; sealed jars may be stored in a cool, dry place for up to 1 year.

  • 2 pounds zucchini

  • 1 large yellow or white onion, diced

  • 1 red bell pepper, seeded, diced

  • 2 tablespoons salt

  • 1 1/4 cups sugar

  • 1 cup each: distilled white vinegar, water

  • 1 teaspoon each: celery seeds, freshly grated nutmeg

  • 1/2 teaspoon each: ground turmeric, pepper

1. Cut the zucchini lengthwise into thin strips using a julienne peeler or a mandoline. Cut the strips crosswise into matchsticks. Transfer to a large nonreactive bowl. Add the onion, bell pepper and salt. Toss to combine. Cover; let stand at room temperature 6 hours or up to 1 day.

2. Have ready hot, sterilized jars and their lids. Drain the zucchini mixture in a large colander. Rinse thoroughly; drain again. Transfer to a large nonreactive saucepan. Add the sugar, vinegar, water, celery seeds, nutmeg, turmeric and pepper. Stir to combine. Heat to a boil over high heat; reduce the heat to medium-low. Simmer, stirring occasionally, until slightly thickened, 25-30 minutes.

3. Ladle the hot relish into the jars, leaving 1/4-inch of space at the top. Remove any air bubbles. Wipe the rims clean; seal tightly with the lids. Process the jars in a boiling water bath 10 minutes. Cool jars; test seals. Store. If the seal has failed during processing, refrigerate the jar up to 1 month.

Nutrition information

Per 2 tablespoons: 49 calories, 4 percent of calories from fat, 0.2 g fat, 0.06 g saturated fat, 0 mg cholesterol, 12 g carbohydrates, 1 g protein, 193 mg sodium, 1 g fiber


Prep: 30 minutes

Cook: 3 minutes

Chill: 3 hours

Makes: 3 cups

Can be refrigerated for up to 10 days

  • 3 cups cherry tomatoes, finely chopped, juices reserved

  • 1 green bell pepper, cored, seeded, finely chopped

  • 1 red onion, finely chopped

  • 1/4 cup each: cider vinegar, water

  • 4 teaspoons sugar

  • 1 1/2 teaspoons each: celery seed, mustard seed

  • 1/2 teaspoon each: salt, freshly ground black pepper

  • 1/8 teaspoon ground red pepper

1. Put the tomatoes and juices in a medium bowl; stir in bell pepper and onion.

2. Mix together the cider vinegar, water, sugar, celery seed, mustard seed, salt and peppers in a saucepan; heat to a boil over high heat. Boil 1 minute. Remove from the heat; pour over the prepared vegetables. Cool. Cover; refrigerate at least 3 hours.

Nutrition information

Per 2 tablespoons: 11 calories, 0 percent of calories from fat, 0.14 g fat, 0.02 g saturated fat, 0 mg cholesterol, 2 g carbohydrates, 0.3 g protein, 100 mg sodium, 0.5 g fiber


Prep: 40 minutes

Cook: 55 minutes

Makes: Six 8-ounce jars

Can be jarred as-is and stored in the refrigerator for up to two weeks

  • 2 pounds globe eggplants, sliced 3/4-inch thick

  • 1/4 cup salt

  • 1 1/4 pounds tomatoes, peeled, cored, cut in 3/4-inch dice

  • 4 tablespoons olive oil

  • 1 yellow onion, halved, sliced 3/4-inch thick

  • 2 cloves garlic, minced

  • 1/3 cup pitted Kalamata olives

  • 3 tablespoons pine nuts, lightly toasted

  • 2 tablespoons capers

  • 1/2 cup red wine vinegar

  • 1/3 cup finely sliced fresh basil leaves

  • Freshly ground pepper

1. Arrange the eggplant slices in a single layer on paper towels. Sprinkle both sides with the 1/4 cup salt; drain eggplant 1 hour. Rinse the eggplant under cold running water; pat dry with paper towels. Cut into 3/4-inch dice.

2. Heat 3 tablespoons of the olive oil in a large nonreactive saucepan over medium heat. Cook the eggplant in batches, stirring often, until lightly browned, about 10 minutes. Transfer to a plate.

3. Add remaining 1 tablespoon of the olive oil; reduce heat to medium-low. Add the onion; cook, stirring often, until tender, about 15 minutes. Add the garlic; cook, stirring, 2 minutes. Stir in the tomatoes, olives, pine nuts, capers, vinegar. Raise the heat to high; heat to a boil. Reduce heat to medium-low; gently stir in the eggplant and basil; simmer until heated through, about 5 minutes. Season with pepper; add more salt if needed.

4. Ladle the hot relish into hot, sterilized jars, leaving 1/4 inch of headspace. Remove any air bubbles. Wipe the rims clean; seal tightly with sterilized lids. Process the jars in a boiling-water bath, 20 minutes. Cool jars; test seals. Store. If the seal fails, refrigerate that jar for up to 2 weeks.

Nutrition information

Per 2 tablespoons: 22 calories, 64 percent of calories from fat, 2 g fat, 0 g saturated fat, 0 mg cholesterol, 2 g carbohydrates, 0 g protein, 206 mg sodium, 1 g fiber


Prep: 20 minutes

Cook: 40 minutes

Makes: 2 1/4 cups

Can be refrigerated for about 2 months. Serve cold.

  • 8 ounces onion, chopped

  • 3 tablespoons each: butter, sugar

  • 1/2 teaspoon salt

  • Freshly ground pepper

  • 1 pound raw beets, peeled, grated

  • 1 piece ((1/2-inch long) ginger root, grated

  • 1/2 cup red wine

  • 2 tablespoons sherry vinegar

Combine onions and butter in a nonreactive saucepan; cook over medium-low heat until onions are very soft, about 10 minutes. Stir in the sugar, salt and pepper. Add beets, ginger, red wine and vinegar; cook over low heat 30 minutes. Spoon relish into sterilized jars, seal, let cool.

Nutrition information:

Per 2 tablespoons: 37 calories, 45 percent of calories from fat, 2 g fat, 1 g saturated fat, 5 mg cholesterol, 5 g carbohydrates, 0 g protein, 79 mg sodium, 1 g fiber.

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