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 Nov. 29, 2007 / 19 Kislev 5768

Popular ‘Straw and Hay’ mixes more than colors

By Linda Gassenheimer

Printer Friendly Version

Email this article

http://www.JewishWorldReview.com | Paglia e fieno, "straw and hay," is a popular pasta dish served in central Italy. The straw and hay are the yellow and green fettuccine, available freshly made in supermarket refrigerator cases. The noodles are mixed with peas and a light cream sauce.

A salad with cannellini beans — large white Italian kidney beans — makes a great side dish.


  • If green or spinach fettuccine is unavailable, double the yellow. Tagliatelli also can be used.

  • Buy good quality Parmesan cheese and ask the market to grate it for you or chop it in the food processor. Freeze the extra for quick use.

  • Great Northern or red kidney beans can be substituted for cannelloni beans.

  • A quick way to chop basil is to wash, dry and snip the leaves with a scissors right from the stem


Put water for pasta on to boil.

Make salad

Make pasta recipe.


This rich, creamy dish calls for a soft, rich red wine — a cabernet sauvignon blend from Chile, maybe.

This meal contains 963 calories with 20 percent of calories from fat


Here are the ingredients you'll need for tonight's Dinner in Minutes. To buy: 1 small head radicchio lettuce, 1 small head romaine lettuce, 1 small carton light cream, 1 small package each green and yellow fettuccine, 1 small bunch fresh basil, 1 small package frozen tiny peas and 1 can of cannellini beans.

Staples: ground nutmeg, Parmesan cheese, onion, margarine or butter, flour, skim milk, balsamic vinegar, olive oil, vegetable oil spray, salt and black peppercorns.


1/2 small head radicchio

1/4 small head romaine lettuce

1 tablespoon balsamic vinegar

1/2 tablespoon olive oil

1 cup rinsed and drained cannellini beans

Salt and freshly ground black pepper

Wash and dry radicchio and romaine and tear into bite-sized pieces. Mix vinegar, oil, salt and pepper together in a salad bowl. Add beans. Add lettuce to bowl and toss. Makes 2 servings.

Per serving: 214 calories, 12 grams protein, 34 grams carbohydrate, 4 grams fat, 17 percent of calories as fat, 8 grams fiber, No cholesterol, 25 milligrams sodium.


Vegetable oil spray

1/2 medium onion sliced, (1 cup)

2 teaspoons margarine or butter

1 tablespoon flour

1 1/2 cups skim milk

5 ounces frozen tiny peas (1 cup)

2 tablespoons light cream

Pinch nutmeg (about 1/8 teaspoon)

4 ounces yellow fettuccine

4 ounces green fettuccine

1/4 cup grated Parmesan (1/2 ounce)

1/4 cup chopped fresh basil

Salt and freshly ground black pepper

Bring large pot with 3 to 4 quarts of water to a boil. Spray medium sized non stick skillet with vegetable oil spray and add chopped onion. Saute, without browning, 10 minutes. Add margarine and melt. Add flour and stir until completely absorbed. Add milk a little at a time and stir to form a sauce. Add peas, cream and nutmeg. Season with salt and pepper to taste. Boil pasta 3 minutes if fresh, 9 minutes if using dry. Drain and place in serving bowl. Add sauce and toss well. Sprinkle Parmesan and basil on top. Lightly toss and serve. Makes 2 servings.

Per serving: 749 calories, 35 grams protein, 112 grams carbohydrate, 18 grams fat, 21 percent of calories as fat, 3.2 grams fiber, 46 milligrams cholesterol, 764 milligrams sodium.

Sign up for the daily JWR update. It's free. Just click here.

Linda Gassenheimer is the author of 14 cookbooks, including, ''Good-Carb Meals in Minutes." (Click HERE to purchase. Sales help fund JWR.)

To comment, please click here.

© 2007, The Miami Herald Distributed by McClatchy-Tribune Information Services.