In this issue
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 Sept. 17, 2008 / 17 Elul 5768

East meets Southwest in this quick meal: MEXICAN-ASIAN TOSTADOS

By Linda Gassenheimer

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http://www.JewishWorldReview.com | (MCT) Hot Thai peanut sauce and shiitake mushrooms give a new twist to tostados. Traditional tostados have a deep-fried base, but it's easier and healthier to crisp the tortillas under the broiler.

This dinner requires no other cooking and very little chopping and cutting thanks to roasted chicken strips, shredded lettuce and diced tomatoes.

Don't let Asian ingredients gather dust in your pantry. Sesame oil gives a nutty flavor to sauteed meats and salads, while peanut sauce is great on kebabs or as a dip for cooked meats.

This meal contains 643 calories per serving with 31 percent of calories from fat.

Sesame Corn on the Cob: Husk 2 ears sweet corn. Moisten 2 sheets paper towel with water and squeeze dry. Wrap an ear of corn in each, and microwave on high 4 minutes (2 minutes per ear). Remove paper towel, brush corn with sesame oil and sprinkle on salt.


To buy: 1 package 6-inch flour tortillas, 1 bottle rice vinegar, 1 bottle sesame oil, 1 bottle Thai peanut sauce, 1 container shiitake mushrooms, 1 bag shredded lettuce, 1 container diced tomatoes, 2 ears corn, 10 ounces cooked chicken breast strips


Vegetable oil spray, salt


  • White vinegar diluted with a little water can be used instead of rice vinegar

  • Any type of sliced mushrooms can be used

  • I prefer a thick peanut sauce for this recipe


Heat broiler

Prepare ingredients

Start corn

Make tostados


  • Vegetable oil spray

  • 4 (6-inch) flour tortillas

  • 2 teaspoons Chinese vinegar

  • 2 teaspoons sesame oil

  • 1-1/2 cups shredded lettuce

  • 1 cup sliced shiitake mushroom caps

  • 10 ounces cooked chicken breast meat, cut into strips

  • 1/4 cup Thai peanut sauce

  • 1 cup diced tomatoes
Heat broiler. Line a baking sheet with foil and spray with oil. Spray both sides of the tortillas and place on the sheet. Broil 2 minutes. Turn over tortillas and broil 1 minute or until crisp not brown. Set aside.

Mix vinegar and sesame oil in a bowl. Add lettuce and mushrooms; toss well. Divide evenly among tortillas. Using the same bowl, toss chicken in peanut sauce and spoon over the vegetables. Sprinkle tomatoes on top. Makes 2 servings.

Per serving: 526 calories (28 percent from fat), 16.4 g fat (3.2 g saturated, 6.2 g monounsaturated), 96 mg cholesterol, 49.6 g protein, 43.7 g carbohydrates, 5 g fiber, 1,124 mg sodium.

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Linda Gassenheimer is the author of 14 cookbooks, including, ''Good-Carb Meals in Minutes." (Click HERE to purchase. Sales help fund JWR.)

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© 2008, The Miami Herald Distributed by McClatchy-Tribune Information Services.