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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

Sumptuous supper in the sukkah

By Ethel G. Hofman




http://www.JewishWorldReview.com | During Sukkos, we're instructed to read, relax and eat in the sukkah so a table and comfortable chairs are arranged inside.


The sumptuous Sukkos supper which follows is based on the best fresh produce of the season.

SUMPTUOUS SUKKOS SUPPER



Mushroom Crostini
Tomato Bread Salad
Creole Crisped Tilapia
Roasted Parsnips and Carrots
Stuffed Red Pepper Wedges
Lemon Rice Pilaf
Wine Steeped Figs and Oranges
Chocolate Studded Ricotta


MUSHROOM CROSTINI (DAIRY)

Serves 4

Crostini means "little toasts" in Italian. It also describes canapés consisting of small pieces of toast with a savory topping

  • 1 small shallot
  • 2 tablespoons butter, divided
  • 8 ounces white mushrooms, cleaned
  • 2 tablespoons parsley sprigs, divided
  • 2 1/2 cups vegetable stock
  • White pepper to taste
  • 8 thin slices French bread, lightly toasted

Cut the shallot in small pieces. Mince in the food processor. Heat 1 tablespoon butter in a medium, non-stick skillet over medium heat. Add the shallot. Saute 1 to 2 minutes. Set aside.


Place the mushrooms, including stalks and 1 tablespoon parsley in a food processor (no need to wash after micning the shallot). Process to mince. Place in a clean towel and twist tightly to extract any liquids. Add to the shallots in skillet. Cook over low heat for 15 minutes or until mixture resembles a thick paste. Do not brown. Season to taste with pepper. Chill.


Soften remaining butter and brush over one side of the bread. Spread thickly with chilled mixture and serve. Garnish each piece with a parsley sprig.


Approx nutrients per crostini: calories — 66 protein — 2g carbohydrates — 8g fat — 3g cholesterol — 0mg sodium — 109mg.


TOMATO BREAD SALAD (PAREVE)


Serves 4


  • 2 medium red tomatoes, cut in 1/2-inch pieces
  • 1 medium yellow tomato, cut in 1/4-inch pieces
  • 1 small green tomato, cut in 1/4-inch pieces
  • 1/2 cucumber, peeled, seeded and diced
  • 1 small zucchini, diced
  • 1/4 red onion, chopped
  • 1/4 cup finely shredded mint
  • 1/3 cup Italian salad dressing
  • Sliced cucumbers and radishes
  • 1 1/2 cups day old pareve bread, in 1/2-inch dice
  • Salt and fresh ground pepper to taste


Place the tomatoes, cucumber, zucchini, onion and mint in a large bowl. Pour the salad dressing over and toss lightly. Add the bread, season with salt and pepper to taste and toss again. Serve at room temperature.

Approx. nutrients per serving: calories — 172 protein — 3g carbohydrates — 18g fat — 11g cholesterol — 0mg sodium — 284mg

CREOLE CRISPED TILAPIA (PAREVE)

Serves 4


  • 4 (about 6 ounces each) tilapia fillets
  • 2 tablespoons matzo meal
  • 1 1/2 teaspoons paprika
  • 1 teaspoon dried oregano
  • Tiny pinch cayenne pepper
  • 3 tablespoons vegetable oil
  • Lime wedges

In a shallow dish, combine the matzo meal, paprika, oregano and cayenne. Dip each fillet in the mixture, tapping off any excess.

In a large non-stick skillet, heat the oil over medium- high heat. Add the fillets. Cook quickly, 2 to 3 minutes each side, until crisp and cooked through (flakes should be opaque when separate with point of a knife.) Serve with lime wedges on the side.

Approx. nutrients per serving: calories — 363 protein — 33g carbohydrates — 3g fat — 24g cholesterol — 102mg sodium — 87mg


CARMELIZED PARSNIPS AND CARROTS (PAREVE)

Serves 4

Parsnips and carrots with their firm texture and high sugar content caramelize easily. Buy baby carrots in a bag, peeled and ready to use

  • 4 (about 1 pound) parsnips, peeled
  • 12 peeled baby carrots
  • 1 1/2 teaspoons dried thyme
  • 3 tablespoons olive oil
  • 3 tablespoons honey, warmed
  • Kosher salt and fresh ground pepper

Preheat oven to 425F. Spray a rimmed baking sheet with non-stick cooking spray. Cut parsnips into strips about 3/4-inch thick and 3-inches long. Arrange the parsnips and carrots in a single layer. Sprinkle with thyme. Drizzle with olive oil and honey. Season lightly with salt and pepper. Toss to coat vegetables. Pour a teaspoon water into baking sheet. Bake in preheated oven until bottom of vegetables are golden brown, about 20 minutes. Remove from oven and turn vegetables over to brown all sides. Bake about 25 minutes more until tender and nicely browned.

Approx. nutrients per serving: calories — 241 protein — 2g carbohydrates — 38g fat — 11g cholesterol — 0mg sodium- 22mg

STUFFED PEPPER WEDGES (DAIRY)

Serves 4

  • 2 red bell peppers
  • 1 green bell pepper
  • 1 cup (about 16) cherry tomatoes, quartered
  • 2 tablespoons chopped black olives
  • 1 1/2 ounces goat cheese, crumbled
  • 1/4 cup shredded fresh basil leaves
  • Salt and fresh ground pepper
  • 2 tablespoons olive oil


Preheat oven to 400F. Quarter the peppers lengthwise through stem. Remove seeds and ribs. Place, cut sides up, in a baking dish.

In a bowl, toss the tomatoes, olives, cheese and basil. Season with salt and pepper. Fill the pepper quarters with the mixture, dividing evenly. Drizzle with olive oil.

Cover loosely with aluminum foil. Bake in preheated oven until peppers are beginning to soften, about 30 minutes. Remove foil and bake until cheese turns pale golden, about 10 minutes longer. Serve warm.

Approx. nutrients per serving: calories — 117 protein — 3g carbohydrates — 4g fat — 11g cholesterol — 8mg sodium — 79mg


LEMON RICE PILAF (PAREVE)

Serves 4

  • 1 tablespoon olive oil
  • 1 cup thinly sliced leeks
  • 1 package (6 ounce) rice pilaf mix ( such as Near East)
  • 2 thin slices lemon, finely chopped
  • 1/3 cup chopped Italian parsley

In a medium saucepan, heat the oil over medium heat. Add the leeks. Saute until leeks are softened, about 5 minutes. Add 1 and 3/4 cups water and bring to boil. Stir in the rice and contents of spice sack (included in pilaf mix). Return to a boil. Cover. Reduce heat to low. Simmer 20 to 25 minutes until liquid is almost absorbed. Stir in the lemon and parsley. Remove from heat. Fluff up with a fork. Let stand 5 minutes before serving.

Approx. nutrients per serving: calories — 174 protein — 3g carbohydrates — 33g fat — 4g cholesterol — 0mg sodium — 599mg


WINE-STEEPED FIGS (PAREVE)

Serves 4

For a dairy dish: Serve with Chocolate Studded Ricotta to spoon over

  • 1/2 cup red wine such as Pinot Noir
  • 3 tablespoons frozen orange juice concentrate
  • 2 tablespoons honey
  • 1/2 teaspoon vanilla extract
  • 8 fresh figs
  • 1/2 blood orange or seedless orange, cut in thin wedges

In a small saucepan, mix the wine, orange juice concentrate, honey and vanilla. Heat over medium heat until blended. Reduce heat to simmer. Prick each fig twice with a fork. Add to saucepan spooning wine mixture over. Cover and simmer 10 minutes. Remove from heat and leave in pan to cool. Before serving, garnish with orange wedges.

approx. nutrients per serving: calories — 172 protein — 1g carbohydrates — 40g fat- 0mg cholesterol — 0mg sodium — 5mg


CHOCOLATE STUDDED RICOTTA (DAIRY)

Makes 1 1/4 cups

  • 1 cup part skim ricotta cheese
  • 1 tablespoon confectioners sugar
  • 1/4 cup miniature chocolate chips or chopped semisweet chocolate

Combine all ingredients. Serve chilled.

Approx. nutrients per tablespoon: calories — 29 protein — 1g carbohydrates — 2g fat — 2g cholesterol — 4mg sodium — 16mg


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JWR contributor Ethel G. Hofman is the former president of the International Association of Culinary Professionals, whose members include -- and have included -- respected gourmets like Julia Child. To comment, please click here.

WANT MORE GREAT RECIPES?
"Everyday Cooking for the Jewish Home: More Than 350 Delectable Recipes"  

From the former president of the International Association of Culinary Professionals comes a beautifully designed, accessible and uniquely comprehensive guide to Jewish home cooking. Unlike many Jewish cookbooks that are limited to the traditional dishes of Eastern Europe, Everyday Cooking for the Jewish Home gives readers a truly international sample of what the world of Jewish cooking has to offer. Structured from soup to nuts, and including a special Passover section, it presents a spectacular array of dishes such as Peppered Chickpeas (Arbis), Sweet and Sour Meatballs, Beef and Barley Soup with Kale, Homestyle Gefilte Fish, Potato Chicken Cutlets, Shabbat Beef and Eggs, Cholent, Steamed Beef Greens, Israeli Salad, Poppyseed Noodles, Kasha and Bow Ties, Glick's Colossal Butternut Latkas, Shabbat Wine Mold with Cherries and Walnuts, Springtime Kugel with White and Sweet Potatoes and Matzoh Brie.

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© 2009, Ethel G. Hofman