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April 21, 2014

Andrew Silow-Carroll: Passoverkill? Suggestions to make next year's seders even more culturally sensitive

Sara Israelsen Hartley: Seeking the Divine: An ancient connection in a new context

Christine M. Flowers: Priest's execution in Syria should be call to action

Courtnie Erickson: How to help kids accept the poor decisions of others

Lizette Borreli: A Glass Of Milk A Day Keeps Knee Arthritis At Bay

Lizette Borreli: 5 Health Conditions Your Breath Knows Before You Do

The Kosher Gourmet by Betty Rosbottom Coconut Walnut Bars' golden brown morsels are a beautifully balanced delectable delight

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

Thanksiving feast!

By Ethel G. Hofman


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http://www.JewishWorldReview.com | With the vast variety of good quality ready to cook produce and convenience items, it's easy to serve up a fuss-free, bountiful Thanksgiving meal.


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Pumpkin Chestnut Soup

Maple Glazed Turkey Breast with Cornbread Stuffing
Rosemary Spiked Lamb Chops


Brandied Cran-cherry Relish
Field Greens tossed with Candied Pecans and Berries


Savory Mini-Kugels
Ragout of Root Vegetables


Apple-Pear Sauce with Ginger
Dark Chocolate Pecan Pie
Pumpkin Pie


PUMPKIN AND CHESTNUT SOUP (PAREVE)

Serves 6

Water-packed chestnuts and vacuum packed chestnuts are available in specialty food stores. To cook fresh chestnuts, simply cut an X on the bottom of each. Cook in boiling water until soft, about 20 minutes. Drain and cool. Peel, quarter and use as needed.

  • 1 tablespoon olive oil
  • 1/4 cup frozen chopped onion
  • 25 canned chestnuts, drained or 25 cooked chestnuts
  • 2 cups canned pumpkin
  • 3 cups vegetable broth
  • 2 tablespoons frozen apple juice concentrate
  • 2 teaspoons sugar
  • 2 teaspoons pumpkin spice or to taste
  • 1/2 cup non-dairy creamer
  • Very thin apple wedges to garnish(optional)


Heat olive oil in a medium saucepan over medium heat. Add the onion and sauté until softened, about 5 minutes. Mash the chestnuts with a fork. Add to the saucepan along with the pumpkin, vegetable broth, apple juice concentrate, sugar and pumpkin spice. Mix well. Add the non-dairy creamer. Stir over medium heat to blend thoroughly and heat through. Do not boil. Pour into cups and float an apple wedge on top or insert onto rim of cup.


Approx. nutrients per serving: calories - 230 protein - 3g carbohydrates - 41g fat - 6g cholesterol - 0mg sodium - 507mg


MAPLE GLAZED TURKEY BREAST (MEAT)


Serves 6 -8


  • 1 (5-7 pound) turkey breast
  • Salt and pepper
  • 1 large orange, cut up
  • 1/4 cup maple syrup, warmed
  • 1 tablespoon orange marmalade, warmed
  • 1/2 teaspoon minced garlic
  • 2 teaspoons cornstarch
  • 1/2 cup canned low sodium chicken broth


Preheat oven to 400F. Rub a sprinkling of salt and pepper into the bone side of the breast. Line a small roasting pan with heavy duty aluminum foil with an overhang of about 8 inches. Place the turkey breast, bone side down, in the pan on top of the cut up orange. In a small bowl, mix the maple syrup, marmalade and garlic. Spoon half the mixture over the turkey breast. Bring the foil together pinching to seal. Roast for 30 minutes. Reduce heat to 325F. Fold foil back to uncover turkey breast. Baste with remaining maple syrup mixture. Roast 1 hour longer or until an instant read thermometer reaches 170F, basting often with pan juices. If browning too quickly, cover lightly with aluminum foil.


When correct temperature is reached, place the turkey breast on a warm serving platter. Let stand 15 minutes before slicing.


To make gravy, pour pan juices and any sediment into a small saucepan. Blend the cornstarch and broth until smooth. Stir into pan juices. Stir constantly over medium heat until mixture comes to a boil. Cook for 1 minute. Pour into a warmed gravy boat and pass to pour over turkey.


Approx. nutrients per serving: calories - 493 protein - 63g carbohydrates - 12g fat - 20g cholesterol - 184mg sodium - 174mg

ROSEMARY SPIKED LAMB CHOPS (MEAT)

Serves 6


  • 2 teaspoons garlic powder
  • 1 tablespoon lemon pepper seasoning
  • 1 tablespoon dried rosemary
  • 12 (about 3 pounds) lamb chops
  • About 1/4 cup vegetable oil
  • Rosemary sprigs to garnish (optional)

In a cup mix the garlic powder and lemon pepper seasoning. With a sharp knife, make a 1/2-inch cut into the meatiest part of each lamb chop. Press about 1/4 teaspoon rosemary into each cut. Sprinkle the garlic mixture all over the chops. In a large, non-stick skillet, heat 2 tablespoons vegetable oil over medium high heat. Add the chops cooking about 3 minutes each side for medium-rare. This may have to be done in two batches depending on size of skillet. Serve garnished with rosemary sprigs(optional)


Approx. nutrients per chop: calories - 263 protein - 28g carbohydrates - og fat - 16g cholesterol - 107mg sodium - 185mg


CORNBREAD STUFFING (MEAT)

Makes about 8 cups

The addition of olives, water chestnuts and fennel add global flavor to this traditional stuffing. If preferred, celery may be substituted for fennel. Cornbread may be bought from your market's bakery section or make from a mix.

  • 6 tablespoons pareve margarine
  • 1 cup chopped fresh or frozen onion
  • 1/2 cup coarsely chopped fennel
  • 2 cups sliced mushrooms
  • 1/2 cup diced water chestnuts
  • 1/4 cup sliced black olives
  • 1/2 cup finely snipped parsley
  • 4 cups day old cornbread, crumbled
  • 1 1/2 cups low sodium chicken broth
  • Salt and fresh ground pepper to taste

Preheat oven to 350F. Spray a 9-inch square baking dish with non-stick cooking spray. In a large pan, melt the margarine over medium heat. Add the onion and fennel. Cook until vegetables are beginning to soften, about 5 minutes, stirring often. . Stir in the mushrooms, water chestnuts, olives and parsley. Raise heat to high and heat through. Stir in the cornbread and just enough chicken broth to moisten. Mixture should be fluffy. Season to taste with salt and pepper. Spoon into prepared baking dish. Bake in preheated oven for 35 minutes or until golden brown.


Approx. nutrients per cup: calories - 146 protein - 3g carbohydrates - 13g fat - 12g cholesterol - 12mg sodium - 327mg

BRANDIED CRAN-CHERRY RELISH (PAREVE)

Makes about 3 cups

Orange juice may be substituted for the brandy

  • 3/4 cup cran-apple cocktail
  • 1 cup sugar
  • 1 (12 ounce) package fresh cranberries
  • 1/2 cup dried cherries
  • 2 tablespoons brandy


In a medium saucepan, combine the cran-apple cocktail and sugar over high heat. Bring to boil, stirring to dissolve sugar. Add the cranberries and cherries. Return to boil Cook until cranberries begin to pop. Remove from heat. Stir in the brandy. Serve at room temperature.


Approx. nutrients per 1/4 cup: calories - 110 protein - 0g carbohydrates - 28g fat - 0g cholesterol - 0mg sodium - 1mg


SAVORY MINI KUGELS (PAREVE)

Makes 12

  • 1 large Granny Smith apple, unpeeled, cored and coarsely chopped
  • 3 cups fine egg noodles, cooked and drained
  • 2 tablespoons Italian salad dressing
  • 2 eggs, lightly beaten
  • 3 tablespoons margarine, melted
  • 3/4 teaspoon dried sage
  • 1 teaspoon fresh ground pepper
  • 1/2 teaspoon salt

Preheat oven to 350F. Spray a tray of muffin tins with non-stick vegetable cooking spray. Place apples in a large bowl. Add the noodles, salad dressing, eggs, margarine, sage, pepper and salt. Mix well. Taste and add more pepper and salt if desired.


Divide equally between the muffin tins. Spray tops lightly with non-stick cooking spray. . Bake in preheated oven for 20 minutes or until tips of noodles are nicely brown and center is firm to touch. Cool slightly. Run a knife around edges to loosen and turn out.


Approx. nutrients per mini-kugel : calories - 90 protein - 2g carbohydrates - 9g fat - 5g cholesterol - 44mg sodium - 162mg


RAGOUT OF ROOT VEGETABLES (PAREVE)

Serves 6

A ragout is a thick, well-seasoned mixture of meat, fish, poultry and in this recipe of vegetables.

  • 18 baby carrots
  • 2 medium onions
  • 2 small parsnips
  • 6 tablespoons pareve margarine
  • 2 tablespoons olive oil
  • 1 1/2 teaspoons caraway seeds
  • Kosher salt and fresh ground pepper to taste

Cut carrots lengthwise into quarters. Slice onions and parsnips thinly.


In a large, non-stick skillet, melt the margarine over medium heat. Stir in the oil. Add the carrots, onions and parsnips. Reduce heat to low. Partially cover. Cook 25 minutes, stirring often until onions are soft and yellow, and carrots and parsnips are soft. Toss with the caraway seeds. Season to taste with salt and pepper. Serve hot.


Note: this may be made ahead and reheated in microwave.


approx. nutrients per serving: calories - 152 protein - 0g carbohydrates - 3g fat - 16g cholesterol - 0mg sodium - 143mg


APPLE-PEAR SAUCE WITH GINGER

Makes about 6 cups

For best flavors, use a combination of apples such as Granny Smith, Braeburn and Gala. No need to peel the apples or pears.

  • 8 medium apples, cored and cut in chunks
  • 4 Bosc pears, cored and cut in chunks
  • 2 tablespoons fresh lemon juice
  • 3/4 cup sugar or to taste
  • 2 tablespoons honey
  • 2 tablespoons grated fresh ginger
  • Pinch nutmeg

Place apples in the food processor. Process to chop coarsely. Place in a heavy saucepan. Repeat with the pears. Add to apples. Stir in lemon juice, 3/4 cup sugar, honey, ginger and nutmeg. Partially cover. Cook over low heat, stirring frequently, until fruits are beginning to break down and mixture is juicy, about 30 minutes. Add more sugar if desired. Serve warm or at room temperature.


approx. nutrients per cup: calories - 281 protein - 1g carbohydrates - 73g fat - 1g cholesterol - 0mg sodium - 1mg


DARK CHOCOLATE PECAN PIE (PAREVE)

Serves 8 - 10

  • 3 eggs
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, lightly packed
  • 3/4 cup dark corn syrup
  • 4 tablespoons pareve margarine, melted
  • 3/4 teaspoon orange extract
  • 1/2 cup coarsely chopped pareve dark chocolate
  • 1 1/2 cups pecan halves
  • 1 (9-inch) frozen deep dish pie shell, thawed

Preheat oven to 350F. In a medium bowl, whisk the eggs with the sugars. Stir in the corn syrup, margarine and orange extract. Add the chocolate and pecans. Stir to mix. Pour into the pie shell. Bake in preheated oven for 55 minutes. If pastry rim is browning too quickly, cover with foil strips. Bake until filling is puffy and still a bit shaky in center. Cool completely before serving.


Approx. nutrients per serving: calories - 399 protein - 5g carbohydrates - 36g fat - 27g cholesterol - 64mg sodium - 229mg


PUMPKIN PIE (PAREVE)

Serves 8-10

A light and easy pareve version of one of the most popular Thanksgiving pies,


  • 4 eggs
  • 6 rounded tablespoons brown sugar
  • 1 1/2 cups canned pumpkin
  • 1/2 cup cold coffee
  • 1/2 teaspoon salt
  • 2 1/2 teaspoons pumpkin pie spice
  • 1 (9-inch) frozen pie shell, unbaked


Preheat oven to 400F. In a large bowl, whisk the eggs lightly. Add the sugar, pumpkin, coffee, salt and pumpkin pie spice. Whisk to blend. Pour into pie shell. Place on a baking sheet to prevent spillage. Bake in preheated oven for 10 minutes. Reduce heat to 325F. Bake 35 minutes longer or until mixture is set and slightly puffed up.


Serve at room temperature.


Approx. nutrients per slice: calories - 134 protein - 3g carbohydrates - 17g fat - 6g cholesterol - 85mg sodium - 228mg

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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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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.

© 2005, Ethel G. Hofman