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

You made that with squash!? Use these unusual recipes to keep 'em guessing --- and delectably delighted

By Susan M. Selasky

http://www.JewishWorldReview.com | (MCT) Grocery store bins and farmers markets are brimming with winter squash. It's hard not to notice these versatile vegetables.

They're dressed in an array of oranges and reds, light and dark greens, even pale cream speckled with green.

They have smooth, rough or warty skins and odd names like kabocha and calabaza. Some, like turban and acorn, are named for their shapes. The long, yellow strands of spaghetti squash, appropriately enough, make a great stand-in for pasta. Bell-shaped butternut, hailed for its brilliant orange flesh, is one of the best loved.

Local chefs are tucking these beauties into enchiladas, pureeing them for soup, stuffing them in ravioli and cubing them for salads.

"We do a roasted butternut squash chili that has a sweet-hot dichotomy," says Maren Jackson, co-owner of Seva vegetarian restaurant in Ann Arbor. The chili replaces one of the weekly soups on the fall menu. Later in the season, pumpkin manicotti and spaghetti squash with hazelnut mole show up.

Jackson says squash not only tastes great but is full of good vitamins and nutritional elements like fiber and beta carotene. Plus, it's low in fat.

"My favorite is butternut squash because it has the richest flavor, especially if you oven-roast it," Jackson said. "It caramelizes the sugars a little bit and gets the good deep flavor."

Jackson developed one of Seva's best-selling entrees, the Enchiladas Calabaza, named for the round, pumpkin-like squash. The enchiladas have been a menu feature since the 1980s.

To match the sweetness of the squash, the dish employs typical ethnic seasonings.

"We use cinnamon and cumin, which adds some Mexican authenticity there," Jackson says.

At vegetarian Inn Season Cafe in Royal Oak, Mich., chef Thomas Lasher uses delicata, kabocha, Hubbard and butternut squash in many dishes.

"We will put chunks of butternut in grain salads, stuff acorn or delicata because they have the form for it and use buttercup squash in soups," Lasher says.

Many squash varieties can be intimidating with their large shapes and thick skins, but Lasher says people shouldn't be afraid.

"You just have to cut it up and roast it," he says. "It definitely brings the sweetness out and the squash becomes more full-flavored."

Squash basics

Choosing: Look for squash that is firm and heavy. Avoid any with decay or soft spots.

Preparing: Maren Jackson, co-owner of Seva restaurant in Ann Arbor, says to first slice off the top or bottom so you have a flat surface to rest it on before peeling. Peel with a paring knife or vegetable peeler.

With a large squash like Hubbard, insert a knife and use a meat cleaver or rubber mallet to pound the knife into the squash. (If you do an Internet search, you will see people throwing them on concrete to split them open.)

Smaller varieties such as acorn, delicata and carnival can be pierced several times all over and then microwaved a few minutes to soften the skin. That makes it easier to cut through.

Storing, baking, roasting: Most squash will last for weeks stored in a cool, dark place. To bake, cut in half or into pieces and remove the seeds. Place cut side up on a baking sheet. Brush with olive oil, melted butter or margarine and, if you like, a sprinkling of brown sugar. Bake at 350 degrees until tender, about 45 minutes. To roast, cut squash in half lengthwise. Rub with a little olive oil and place the cut side down on a sided baking sheet. Roast at 400 degrees until tender, about 45 minutes.

Once cooked, keep it just a few days in the refrigerator. You also can freeze cooked squash. Place cooked cubes or pure e in sealable freezer bags or containers and freeze up to one year.


Makes: about 14 / Preparation time: 30 minutes / Total time: 1 hour, 15 minutes

Adjust spice amounts to your taste.


  • 5 pounds calabaza or favorite winter squash
  • 3-4 tablespoons canola oil, divided
  • 2 cups diced onions
  • 8 ounces reduced-fat cream cheese
  • 1 cup sliced green onions
  • 1 1/2 teaspoons chili powder
  • 1/8 teaspoon cinnamon
  • 1 teaspoon oregano
  • 1 teaspoon coriander
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 14 corn tortillas (5 1/2 to 6 inches in diameter)


  • 3/4 cup diced onion
  • 1/2 cup water
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 2 cups tomato sauce
  • 1/4 cup minced cilantro
  • 1 cup shredded cheddar/Monterey Jack cheese

Preheat oven to 350 degrees. To make the filling: Peel and seed the squash. Cut squash flesh into 1-inch pieces and spread the pieces out on a rimmed baking sheet. Drizzle with 1 to 2 tablespoons oil and toss to coat.

Bake about 30-45 minutes, until cooked through. Remove from oven (leave oven on) and transfer squash to a large bowl. Mash up the squash a bit, then set aside.

Meanwhile, in a large skillet, heat the remaining 2 tablespoons oil and saute the diced onions. Stir in the cream cheese until melted. Remove from the heat and stir in the mashed squash, green onions, chili powder, cinnamon, oregano, coriander, cumin and salt. Steam or microwave the tortillas to soften. Place about 1/4 cup (more if using larger tortillas) of squash filling in the center of the tortilla. Roll up and place seam side down in a lightly oiled baking dish.

To make the sauce: In a saucepan, place the onion, water, cayenne, black pepper, salt, garlic powder, chili powder and cumin. Cover and simmer until onions are tender. Stir in tomato sauce and cilantro and heat briefly.

Pour sauce over top of enchiladas. Sprinkle cheese on top. Bake until heated through and cheese is melted. Remove from oven and serve.

From Seva Restaurant, Ann Arbor, Mich.

Tested by Susan M. Selasky for the Free Press Test Kitchen. Analysis per 1 enchilada.

187 calories (44 percent from fat), 9 grams fat (4 grams sat. fat), 21 grams carbohydrates, 6 grams protein, 549 mg sodium, 17 mg cholesterol, 3 grams fiber.


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Serves: 6 / Preparation time: 15 minutes / Total time: 30 minutes

The recipe makes 1 cup of vinaigrette.


  • 4 cups cooked quinoa
  • 2 cups cubed winter squash, such as butternut
  • 1 tablespoon olive oil
  • 1 1/2 teaspoons cumin
  • 1 1/2 teaspoons chili powder
  • 1 teaspoon ground or rubbed sage
  • Pinch of salt
  • 1 cup toasted pumpkin seeds (pepitas)
  • 1 cup chopped red onion
  • 1 cup chopped carrot
  • 1 cup chopped celery
  • 1/2 cup chopped parsley

Lime vinaigrette

  • 3/4 cup extra-virgin olive oil
  • 1/4 cup cider vinegar
  • 2 tablespoons lime juice
  • 2 teaspoons Dijon mustard
  • 1 clove garlic, peeled, mashed
  • Salt and pepper to taste
  • Mixed greens for serving

Preheat oven to 425 degrees. Cook quinoa according to package directions.

Toss the squash with olive oil, cumin, chili powder, sage and pinch of salt. Roast in oven until tender, about 15 minutes. Remove and set aside.

Reduce the oven temperature to 350 degrees and toast the pumpkin seeds until lightly browned, about 7 minutes. Remove from oven.

In a large bowl, combine the cooked quinoa, pumpkin seeds, red onion, carrot, celery and parsley with the squash.

In a small bowl, whisk together all the vinaigrette ingredients. Add desired amount of the vinaigrette (or serve it on the side), salt and pepper to taste.

Serve on a bed of greens.

From Inn Season Cafe, Royal Oak, Mich.

Tested by Susan M. Selasky for the Free Press Test Kitchen. Analysis includes 1/2 cup of the vinaigrette.

391 calories (47 percent from fat), 21 grams fat (3 grams sat. fat), 45 grams carbohydrates, 9 grams protein, 113 mg sodium, 0 mg cholesterol, 6 grams fiber.


Serves: 6 / Preparation time: 35 minutes / Total time: 1 hour, 35 minutes

Look for egg roll wrappers in the produce section of grocery stores.


  • 2 tablespoons unsalted butter
  • 2 1/4 cups favorite winter squash, peeled and cubed
  • 1 cup water
  • Salt and pepper to taste
  • 1 can (15 ounces) pure pumpkin puree
  • 1 egg
  • 10 egg roll wrappers (5-inch square)
  • 1 3/4 cups shredded aged Gouda cheese (about 8 ounces)
  • 8 large basil leaves

Creamy white sauce

  • 2 tablespoons butter
  • 1/2 cup finely chopped shallots
  • 1/4 cup all-purpose flour
  • 2 cups 2 percent milk, warmed
  • 1/4 cup grated parmesan cheese
  • Salt and pepper to taste

For the lasagna: In a large nonstick skillet, melt the butter. Add the squash and 1 cup water and simmer over medium heat. Season with salt and pepper. Cook, stirring, until the water is evaporated and the squash is golden and tender, about 13-15 minutes; set aside.

Position a rack in the upper third of the oven and preheat to 400 degrees.

Meanwhile, lightly grease an 8-inch-square glass baking dish and spread 1/2 cup white sauce (instructions below) in the bottom. In a bowl, whisk together the pumpkin puree and egg.

Cut half of the egg roll wrappers into 3 strips each. Fill a large bowl with hot tap water (as you work with the wrappers, dip them in the water to rinse off the starch). Use 1 whole wrapper and 3 strips to cover the white sauce in the bottom of the dish in a single layer (there will be overlap). Spread a generous 1/2 cup of pumpkin mixture on top and sprinkle with 1/3 cup cheese. Repeat this layer.

Then, add another layer of egg roll wrappers. Spread with 1 cup white sauce, then top with the squash, basil and 1/3 cup cheese. Add another layer of egg roll wrappers, the remaining pumpkin mixture and 1/3 cup cheese. Top with the remaining egg roll wrappers, then spread with the remaining white sauce.

Cover the dish snugly with foil and bake on a baking sheet in the upper third of the oven for 30 minutes. Uncover the dish, sprinkle the remaining 3/4 cup cheese on top and bake until golden and bubbling, about 10 minutes. Let cool for 15 minutes before cutting.

For the creamy white sauce: Melt the butter in a medium saucepan over medium heat. Add shallots and cook until tender, about 5 minutes. Stir in flour for 2 minutes. Gradually whisk in warm milk, then bring to a boil and cook for 2 minutes, whisking constantly. Remove from heat and stir in parmesan and salt and pepper.

Adapted from Every Day with Rachael Ray magazine. October 2011 issue.

Tested by Susan M. Selasky for the Free Press Test Kitchen.

446 calories (44 percent from fat), 22 grams fat (14 grams sat. fat), 42 grams carbohydrates, 21 grams protein, 755 mg sodium, 120 mg cholesterol, 3 grams fiber.


Makes: 24 large muffins / Preparation time: 15 minutes / Total time: 1 hour

  • 3 cups all-purpose flour
  • 1 cup cornmeal
  • 1 1/2 tablespoons baking powder
  • 1 tablespoon baking soda
  • 1 tablespoon cinnamon
  • 1 teaspoon nutmeg
  • 1/8 teaspoon allspice
  • 1/8 teaspoon ground cloves
  • 2 cups buttercup, kabocha or Hubbard squash puree
  • 2 cups maple syrup
  • 1 cup safflower oil
  • 1 cup plain soy yogurt
  • 1 1/2 teaspoons vanilla extract
  • 2 teaspoons cider vinegar
  • 1 1/2 cups toasted, chopped pecans

Preheat oven to 375 degrees. Lightly oil muffin cups.

In a large bowl, sift together the flour, cornmeal, baking powder, baking soda, cinnamon, nutmeg, allspice and cloves. In a separate bowl, combine the squash puree, maple syrup, oil, yogurt, vanilla and cider vinegar. Stir the wet ingredients into the flour mixture until just combined; do not overmix. Fold in pecans.

Bake for about 25 to 30 minutes or until a wooden pick inserted in the center of muffins comes out clean. Remove from oven. Cool a few minutes in the pan and then invert muffins onto a cooling rack.

Cook's note: To toast the pecans, spread them on a rimmed baking sheet. Bake at 350 degrees for 8 to 10 minutes or until pecans are fragrant. Watch carefully because they burn easily.

From chef Thomas Lasher of Inn Season Cafe, Royal Oak.

Tested by Susan M. Selasky for the Free Press Test Kitchen.

290 calories (45 percent from fat), 15 grams fat (1 gram sat. fat), 38 grams carbohydrates, 3 grams protein, 257 mg sodium, 1 mg cholesterol, 2 grams fiber.

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© 2011, Detroit Free Press Distributed by McClatchy-Tribune Information Services.