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

Only at Thanksgiving? Versatile, healthy Sweet Potato Can Be Used in Stew, Decadent Desserts, Even Biscuits

By Joe Bonwich

This photo shows Winter Vegetable and Stew, right, and Sweet Potato Biscuits.

http://www.JewishWorldReview.com | (MCT) Versatile.



The versatile sweet potato can show up from soup to nuts — or at least in a nutty dessert.

For the soup, elegant Sweet Potato Chowder is one of ~scape restaurant chef Eric Kelly's signature dishes. Instead of traditional biscuits, try Sweet Potato Biscuits. A Sweet Potato Puff is a fluffy, showy side dish, and Southern Sweet Potato Pecan Bread-

Pudding Pie is a decadent dessert.

Winter Vegetable Stew can do double-duty as a side dish and as an entree when vegetarians are among us. (Thicken it with cornstarch instead of a butter-flour mix, and the stew will also please vegans.)

Although the sweet potato is used in many similar ways to "regular" potatoes, it isn't a potato at all — it belongs to a different botanical family. And although it's often called a yam, especially in the South, true yams are botanically distinct.

Microwaving is an easy shortcut if you want to shorten the cooking time for whole sweet potatoes, but we've found that baking them results in better caramelization and sweetness. In either case, cook until a syrupy liquid starts to ooze from under the skin.

And don't limit your use of sweet potatoes to the holiday season. All year round, they're remarkably nutritious, high in vitamin C and extremely high in vitamin A. They're also antioxidant-rich, a good source of fiber and have anti-inflammatory and blood-sugar-regulating properties.


Yield: about 16 biscuits

2 medium sweet potatoes

2 cups all-purpose flour

1 tablespoon granulated sugar

2 tablespoons baking powder

1/2 teaspoon fine sea salt

5 tablespoons unsalted butter, chilled and cut into small pieces

1/3 cup low-fat or whole milk

1. Preheat the oven to 400 degrees. Bake or microwave the potatoes until soft and tender, about 45 minutes in the oven or about 10 minutes in the microwave.

2. When potatoes are cool enough to touch, peel, then mash until smooth with an old-fashioned potato masher or in a food processor fitted with a metal blade. Measure out 1 cup (reserve the rest for another use).

3. In the same bowl of the food processor or in the bowl where you mashed the potatoes, combine flour, sugar, baking powder and salt. Add butter. Pulsing the processor or using a pastry blender, cut in butter until the mixture resembles coarse meal.


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4. Combine sweet potato and milk in a small bowl; whisk until smooth. Add to the flour mixture, mixing until just moist.

5. Turn the dough out onto a lightly floured surface and knead lightly four or five times. Using a lightly floured rolling pin, roll out the dough 3/4 inch thick. Cut out 10 biscuits with a 1-inch biscuit cutter, pressing the cutter down without twisting so the biscuits will rise evenly when baked.

6. Line a rimmed baking sheet with a silicone liner or parchment paper. Place the biscuits on the baking sheet. Gather together the scraps by placing the pieces on top of each other. Roll out 3/4 inch thick and cut 5 or 6 more biscuits. Place on the baking sheet. Discard any remaining dough scraps.

7. Bake until lightly browned, about 15 minutes. Transfer to a wire rack to cool. Serve warm or at room temperature.

Per biscuit: 110 calories; 4g fat; 2g saturated fat; 10mg cholesterol; 2g protein; 17g carbohydrate; 2g sugar; 1g fiber; 275mg sodium; 50mg calcium.

Recipe by Chef Eric Kelly, Scape restaurant


Yield: 6 servings

1 1/2 pounds sweet potatoes, baked or microwaved until soft

1 teaspoon chopped fresh thyme

1 tablespoon balsamic vinegar

3 large eggs, separated

1/3 cup heavy cream

Kosher or sea salt

Freshly ground black pepper

1. Preheat the oven to 400 degrees. Grease a 2-quart gratin dish or smaller soufflé dishes.

2. Peel the sweet potatoes and mash them coarsely with a fork in a mixing bowl. Add thyme, vinegar, egg yolks, cream and salt and pepper to taste. Beat until well combined.

3. In another bowl, whip the egg whites with a pinch of salt to stiff peaks. Fold the whites into the sweet potato mixture gently but thoroughly; spoon into the baking dish or dishes. Bake about 30 minutes (22 to 25 minutes for smaller dishes), until puffed but set and golden in spots.

4. For the best presentation, serve immediately; puff will deflate slightly as it cools.

Per serving: 155 calories; 8g fat; 4g saturated fat; 125mg cholesterol; 5g protein; 17g carbohydrate; 6g sugar; 2g fiber; 65mg sodium; 35mg calcium.


Yield: 4 to 6 servings

1 small onion, finely chopped

3 cloves garlic, minced

1 tablespoon olive oil

1/4 pound Brussels sprouts

1/2 pound cauliflower florets

1 sweet potato, peeled and sliced 1/2 inch thick, then cut into 1/4-inch sticks

1 large red potato, scrubbed and cut into 1-inch cubes

2 large carrots, peeled and sliced 1/2 inch thick

1/2 pound celery root, peeled and cut into 1-inch cubes

1/2 acorn squash, peeled, seeded and sliced 1/4 inch thick, then each slice halved

1 teaspoon minced fresh ginger

1 teaspoon salt

Freshly ground black pepper

1/2 teaspoon dried thyme

Generous pinch of dried savory

1 quart vegetable broth or stock

3 tablespoons unsalted butter, softened

3 tablespoons all-purpose flour

1. In a large stockpot, saute onion and garlic in olive oil until soft, 10 to 12 minutes.

2. Add Brussels sprouts, cauliflower, sweet potato, red potato, carrots, celery root, squash, ginger, salt, black pepper to taste, thyme, savory and broth. Bring to a boil, then reduce to a simmer and cook until vegetables are tender, about 20 minutes.

3. Mix butter and flour together with your fingers. Stir into stew, a bit at a time, then cook for about 3 minutes, until the liquid has thickened slightly.

Per serving (based on 6): 190 calories; 9g fat; 4g saturated fat; 15mg cholesterol; 3g protein; 26g carbohydrate; 8g sugar; 5g fiber; 845mg sodium; 65mg calcium.

Variation: To make this recipe vegan, thoroughly mix 1 tablespoon cornstarch with 1 tablespoon cold water and stir in this mixture in place of the butter and flour in Step 3.


Yield: 8 servings

For the crust:

8 ounces challah, brioche or other similar fluffy, thick bread, cut into 1/2-inch-thick slices

6 tablespoons (3/4 stick) unsalted butter

1/3 cup granulated sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

For the filling:

12 ounces sweet potatoes, peeled and cut into

1/2-inch pieces

2/3 cup granulated sugar

4 large eggs

3 ounces cream cheese, softened

1/4 teaspoon salt

1 cup whole milk

1/2 cup heavy cream

2 tablespoons bourbon

1 teaspoon vanilla extract

3/4 cup pecans, chopped

For the topping:

1/2 cup heavy cream

3 tablespoons turbinado or dark brown sugar

1/4 teaspoon ground nutmeg

1. Make the crust. Adjust an oven rack to the middle position and preheat the oven to 350 degrees. Arrange bread slices directly on the oven rack and toast until golden brown, about 5 minutes. Transfer slices to a plate. Reduce oven temperature to 300 degrees.

2. Grease a 9-inch deep-dish pie plate. Microwave butter in a shallow dish until melted, about 2 minutes. Combine 1/3 cup sugar, cinnamon and 1/2 teaspoon nutmeg in a second dish. Coat one side of toast with melted butter, then dredge the buttered side in the sugar mixture.

3. Arrange toast, sugared side down, in the bottom of the pie plate. The top crusts should point up to create a decorative edge. Trim and gently pack the slices so that no open spaces remain.

4. Make the filling. Combine potatoes and 1/4 cup water in a microwavable bowl. Cover and microwave on high, stirring occasionally, until tender, about 7 minutes. Drain potatoes and transfer to a food processor. Add 2/3 cup granulated sugar, eggs, cream cheese and salt. Process until smooth, about 30 seconds.

5. Transfer sweet potato mixture to a large bowl. Stir in milk, 1/2 cup cream, bourbon and vanilla. Pour mixture into bread-lined pie plate, smooth the top and sprinkle with pecans.

6. Bake until center is set and pie is golden brown on top, 60 to 70 minutes. Let pie cool on a wire rack for 2 hours.

7. Make the topping. Whip 1/2 cup cream with turbinado sugar and 1/4 teaspoon nutmeg in a large bowl with an electric mixture on medium-low speed until frothy, about 1 minute. Increase mixer speed to high and beat until cream forms soft peaks, 1 to 3 minutes. Serve pie slightly warm or at room temperature with topping.

Per serving: 615 calories; 40g fat; 20g saturated fat; 230mg cholesterol; 10g protein; 55g carbohydrate; 36g sugar; 2g fiber; 290mg sodium; 115mg calcium.

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