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

Nothing pleases Dad more than a thick, juicy onion-smothered steak. Add home-Baked Potato Chips and…

By Linda Gassenheimer

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http://www.JewishWorldReview.com | (MCT) Each Father's Day, supermarkets sell out of steak. It seems Dads want a juicy steak with potatoes and a salad for their special day. This onion Smothered Steak fits the bill.

You can use any cut of steak. Choose the one that fits your taste and pocketbook. Alter the cooking time depending on the size of the steak, about 6 to 8 minutes for a 1-inch thick steak and about 4 minutes for a 1/2-inch steak.

Cooking the onions with a little water in a covered skillet helps to bring out their sweet flavor.

Home-Baked Potato Chips are perfect with the steak. Start the potatoes first. They can bake while you prepare the steak. The secret is slicing them very thin. Use a food processor fitted with a thin slicing blade or a mandolin slicer.

Open a bag of washed, ready-to-eat salad and toss with a reduced-fat dressing to complete the meal.

This meal contains 457 calories per serving with 29 percent of calories from fat.


3/4 pound steak, 1 large onion, 3/4 pound red potatoes, and 1 package sliced mushrooms.


Canola oil spray, garlic, salt and black peppercornse


  • If a food processor or mandolin aren't available, slice the potatoes by hand. Bake them longer if the slices are a little thick

  • Slice the onion using the same food processor or mandolin. No need to wash the processor first

  • The steak is sauteed in a skillet for this recipe, a stove-top grill, broiler or barbecue grill can be used


Preheat oven to 450 degrees

Start the potatoes

Make onions and mushrooms

Cook steak

Assemble salad

Wine suggestion: A good old American steak calls for a good American cabernet sauvignon. As to which one, consult your grocer, your wine merchant, your pocketbook and your conscience. You love your daddy, don't you?


  • Canola oil spray

  • 1 1/2 cups sliced onion

  • 1/4 cup water

  • 3 medium garlic cloves, crushed

  • 1 cup sliced mushrooms

  • Salt and freshly ground black pepper

  • 3/4 pound steak
Heat a large nonstick skillet over medium-high heat. Spray with canola oil spray and add onions. Saute 1 minute. Add water, cover with a lid and cook another minute or until water evaporates. Add the garlic and mushrooms and saute, uncovered, 2 minutes. Add salt and pepper to taste. Remove to a plate.

Spray the same skillet with canola oil spray and add steak. Saute 2 minutes. Turn and saute another 2 minutes. A meat thermometer should read 145 degrees for medium rare, 160 degrees for medium and 170 degrees for well done. Sprinkle with salt and pepper to taste. Remove steak to a platter and cover with onions and mushrooms. Makes 2 servings.

Grilling method

Place steak on a heated grill, leave for about 30 seconds and then move the steak by making a 1/4 turn. This will help keep it from sticking. Grill 4 minutes for a 1-inch-thick steak, about 2 minutes for a thinner steak. Turn over and salt and pepper the cooked side. Cook another 4 minutes for the thicker steak and 2 minutes for a thinner one.

Per serving: 317 calories (36 percent from fat), 12.6 g fat (4.1 g saturated, 5.8 g monounsaturated), 102 mg cholesterol, 38.5 g protein, 11.0 g carbohydrates, 2.0 g fiber, 117 mg sodium.


  • 3/4 pound red potatoes

  • Canola oil spray

  • Salt and freshly ground black pepper

Preheat oven to 450 degrees. Wash potatoes, do not peel, and slice 1/8-inch thick. Line a large baking tray with foil and spray with canola oil spray. Place potatoes on the tray. Do not overlap them. You may need 2 trays.

Spray potatoes with oil spray. Bake for 15 minutes. Check to see if they are crisp and golden. If not, bake another 5 minutes. Remove from the oven and sprinkle with salt and pepper to taste. Makes 2 servings.

Per serving: 140 calories (15 percent from fat), 2.4 g fat (0.4 g saturated, 1.5 g monounsaturated), no cholesterol, 3.2 g protein, 27.6 g carbohydrates, 2.9 g fiber, 13 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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© 2009, The Miami Herald Distributed by McClatchy-Tribune Information Services.