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

Tortilla soup with black beans and chilies

By Steve Petusevsky

http://www.JewishWorldReview.com | (MCT) There are many wonderful things about living in an eternally warm climate. But there also are some drawbacks. From a cook's perspective, one of the things that bother me is that the weather is rarely conducive to making hot and hearty soups.

Instead of being weather induced, my soup is inspired by people being sick (there's a lot of flu going around). And that's just wrong. So at least from now through February, my goal is to make more soups just because they taste good.

After all, they are nutritious if they are made well. They can be stored for at least five days and make an inexpensive meal with the addition of just some great bread or salad. And best of all, they are quite forgiving to the novice cook. You can put almost anything together with just a little bit of kitchen savvy.

I hardly ever make cream-based soups because I prefer those based on clear broths with lots of vegetables, beans, grains or pasta in them. If I want a thick, rich soup, I serve a pureed soup or finish my soup with a bit milk or condensed milk instead of cream.

Recently I've been thickening my soups with pureed vegetables, rice or beans. Here's a vegetarian version of a traditional Mexican tortilla soup made with tortilla strips, black beans and cilantro.


You can omit the tofu, if you like. I sometimes make this with shredded seitan or wheat gluten. You can purchase canned chopped tomatoes packed with green chile peppers, for extra flavor. For more spice, add a canned chopped chipotle chile in adobo. For the broth, try diluting one of the vegetarian soup base pastes. They add rich flavor, and they are much better than canned veggie broth.

  • 2 teaspoons olive oil

  • 1 medium red onion, chopped

  • 1/2 medium green bell pepper, cored, seeded and chopped

  • 1/2 red bell pepper, cored, seeded and chopped

  • 1 jalapeno pepper, seeded and minced

  • 1 teaspoon ground cumin

  • 2 teaspoons chile powder

  • 1 teaspoon dried leaf oregano

  • 1 cup frozen corn kernels

  • 1 (15-ounce) can black beans, drained and rinsed

  • 2 quarts water or vegetable broth

  • 2 (14-ounce) cans chopped tomatoes packed in juice

  • 1 cup tomato puree

  • 1 pound firm or extra-firm tofu, drained and chopped, optional

  • 1 cup minced cilantro

  • Juice of 1 lime

  • 2 cups crushed baked tortilla chips

Heat the oil in a nonreactive large pot (at least 1 gallon) over medium heat. Add the onions, bell peppers, jalapenos, cumin, chile powder and oregano. Saute 3 minutes until onions are lightly browned.

Add the corn, black beans, water or broth, tomatoes with their juice and tomato puree. Bring to a simmer and cook 40 minutes.

Add the tofu, if using; cilantro and lime juice; stir to combine and heat through. Turn off the heat, add the crushed tortilla chips and let sit 10 minutes before serving. (If not serving all the soup at one time, only add a portion of the tortilla chips to the soup you are serving immediately). Makes 12 to 16 servings.

Per serving with tofu: 101 calories, 27 percent calories from fat, 3 grams total fat, .3 gram saturated fat, .9 milligram cholesterol, 16 grams carbohydrates, 3 grams total fiber, 3 grams total sugars, 12 grams net carbs, 5 grams protein, 274 milligrams sodium.

Per serving without tofu: 77 calories, 25 percent calories from fat, 2 grams total fat, .3 gram saturated fat, .9 milligram cholesterol, 14 grams carbohydrates, 2 grams total fiber, 3 grams total sugars, 11 grams net carbs, 3 grams protein, 260 milligrams sodium.

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Chef Steven Petusevsky is a pioneer in the marriage of good taste and sound nutrition, successfully pairing healthy ingredients with creative cooking techniques. Chef Steve has been the National Director Of Creative Food Development for Whole Foods Market, the largest natural food retail chain in the country. Chef Petusevsky is author of the WholeFoods Market Cookbook- The Ultimate Guide to Natural Foods, published by Random House, Fall 2002. He is currently working on his next book, Happiness is a Home Cooked Meal~ 100 Simple & Savory Recipes & Recollections

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