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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

Don't get steamed, try some scrumptious cold soup

By Kerry McCray





http://www.JewishWorldReview.com | (MCT) It's 106 degrees. I think I'll make soup.


Yes, soup, watching Food Network, waiting for the heat to be over.


Moving is optional. Cooking is unthinkable.


But everyone's gotta eat. So, after a few nights of sandwiches for dinner, I got my act together and cooked something. My editor, who ever so politely asked that I pick a cold soup, gave me the recipe — chilled carrot soup with dill.


The upside: It was sooo refreshing. The downside: I had to turn on the stove.


When I braved the heat and went to the store all that promise went out the window. They didn't have carrot juice. Cardamom cost $11.49 per bottle. What was I thinking?


I sent my husband to a second store for the carrot juice — and the white wine, which I forgot to buy in my heat-induced stupor — and set about making the soup.


Prep was easy, just a bit of slicing. I used the immersion blender to puree the soup, which took about three minutes.


I pretended not to notice the part of the recipe where it said to simmer for 20 minutes. There was no way I was going to keep the stove on that long.


Still, the finished product was everything you could hope for in a summer soup. Not too rich, not too creamy, but silky and sweet, with just the right amount of spice.


This recipe is a winner. Too bad you have to turn on the stove.


CHILLED CARROT SOUP WITH DILL

Serves: 4


  • 1/4 cup unsalted margarine

  • 1 onion, sliced

  • 1 pound carrots, thinly sliced

  • 1/2 teaspoon ground cardamom

  • 1/3 cup dry white wine

  • 1 knob gingerroot (about 1 inch), minced

  • 2 cups carrot juice

  • 2 cups chicken stock

  • 1/2 teaspoon salt

  • Pinch freshly ground black pepper

  • 2 teaspoons freshly squeezed lemon juice

  • 1/4 cup snipped fresh dill


In a heavy saucepan, melt butter over medium heat. Add onion and saute until softened, about six minutes. Add carrots and cardamom; saute for two minutes. Add wine and ginger; cook until wine has evaporated, about five minutes. Add carrot juice, chicken stock, salt and pepper; bring to a boil. Cover, reduce heat to low and simmer gently until carrots are tender, about 20 minutes.


Using an immersion blender, or in a food processor or blender in batches, puree soup until smooth. Transfer to a bowl and stir in lemon juice. Taste and adjust seasoning with salt and pepper, if necessary. Cover and refrigerate until cold, about three hours. Taste and adjust seasoning, if necessary.


Ladle into chilled bowls and garnish with dill.

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© 2009, The Modesto Bee Distributed by McClatchy-Tribune Information Services.