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

Perfect dinner for a hot summer night: Salmon salad sandwiches with tomatillo salsa

By Carole Kotkin

http://www.JewishWorldReview.com | (MCT) Tomatillos might look like small, under-ripe tomatoes beneath their paper-like husks, but unwrap them and you will find firm, slightly sticky flesh with a scent similar to freshly picked herbs.

Though the almost crunchy texture and tart, citrusy flavor are reminiscent of a green tomato and the name means "small tomato" in Spanish, the tomatillo (toe-mah-TEE-yoh) is a separate member of the same nightshade family.

Tomatillos are most often used, raw or cooked (grilled, roasted or blanched), in salsa verde, a great counterpoint to rich meat and fish. The piquant sauce is great as a dip or in quesadillas, guacamole or tortilla soup. A spoonful adds zest to salad dressings, pasta sauces and rice.

Look for firm tomatillos with tight, unblemished husks. They keep for up to three weeks in the refrigerator, loosely stored in the vegetable bin. Just before using, peel off the husks and rinse the tomatillos in warm water to remove the sticky coating underneath. For longer storage, simmer tomatillos in water to cover until soft and freeze in the cooking liquid for up to three months.


To make sure your jalapeno has heat, cut off a thin slice, rub your finger over it and then lick your finger

  • 2 large tomatillos (6 to 7 ounces each) .

  • 2 medium scallions

  • 1 small jalapeno chile

  • 1/4 cup firmly packed fresh cilantro leaves and stems

  • 2 tablespoons vegetable oil

  • 2 teaspoons fresh lime juice

  • 2 small garlic cloves, pressed or minced

  • 1/4 teaspoon kosher salt

  • Freshly ground pepper

Husk, rinse and thickly slice the tomatillos; (you should have about 1 1/2 cups). Trim and thickly slice the white and light green parts of the scallions (about 1/4 cup) and coarsely chop the jalapeno (about 2 teaspoons).

Combine the vegetables and the cilantro in a food processor. Add the oil, lime juice and garlic. Pulse until finely chopped. Add salt and pepper to taste. Makes 1 cup.

Per 1/2 cup serving: 147 calories (85 percent from fat), 14.4 g fat (1.2 g saturated, 8.3 g monounsaturated), 0 cholesterol, 0.9 g protein, 4.9 g carbohydrates, 1.3 g fiber, 295 mg sodium.


Author Sara Moulton writes that "given that you don't need to turn on the stove to make this recipe, it's a very good candidate for dinner on a hot summer night." I agree, and would only add glasses of icy cold beer and tortilla chips to round out the meal.

  • 1/3 cup mayonnaise

  • 2 teaspoons fresh lemon juice

  • 1/2 cup tomatillo salsa (see recipe)

  • 1 (14 1/2-ounce) can salmon, drained and deboned

  • 1 ripe avocado

  • Kosher salt and freshly ground pepper

  • 4 (7-inch) pitas

  • 2 cups baby romaine lettuce leaves

Stir the mayonnaise and lime juice into the salsa in a medium bowl. Flake the salmon into the salsa mixture, leaving the pieces large.

Halve, seed and peel the avocado, and cut it into 1/2-inch cubes (about 1 cup). Fold it into the salmon mixture, and season to taste with salt and pepper.

Slice open the tops of the pitas. Divide the salmon mixture and romaine among them, and serve. Makes 4 servings.

Per serving: 563 calories (51 percent from fat), 32.3 g fat (4.9 g saturated, 11.2 g monounsaturated), 53.4 mg cholesterol, 27.8 g protein, 41 g carbohydrates, 5.9 g fiber, 565 mg sodium.

Interested in a private Judaic studies instructor — for free? Let us know by clicking here.

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

To comment, please click here.

Carole Kotkin is manager of the Ocean Reef Club cooking school and co-author of "Mmmmiami: Tempting Tropical Tastes for Home Cooks Everywhere."

© 2010, The Miami Herald Distributed by McClatchy-Tribune Information Services.