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

Harvest Turkey Saute with Autumn Sweet Potatoes

By Linda Gassenheimer

http://www.JewishWorldReview.com | (MCT) The colorful display of crisp, juicy apples in the stores inspired me to create this autumn dinner. Apples add flavor and texture to this recipe for Harvest Turkey Saute. An apple is a virtual fiber factory; one apple has as much fiber as a whole bowl of most cereals. Apples should be kept in the refrigerator and, if washed, dried thoroughly before replacing in the refrigerator. Granny Smith — a green, tart crisp apple — makes a pleasing contrast to the turkey.

This recipe uses turkey tenderloins, the heart of the breast meat. If you use a thinner cut such as turkey steak or cutlet, cut the cooking time by half.

The turkey saute is served over Autumn Sweet Potatoes, made with boiled sweet potatoes tossed with raisins.

Complete the meal with a green salad or a steamed green vegetable.

This meal contains 551 calories per serving with 10 percent of calories from fat.


To buy: 3/4 pound sweet potatoes, 3/4 pound turkey tenderloin, 1 Granny Smith apple, 1 small leek and 8 ounces apple juice


Raisins, cornstarch, olive oil, vegetable oil spray, salt and black peppercorns


  • Boneless skinless chicken breast may be used instead of turkey tenderloins


Place potatoes on to boil

Prepare turkey

While turkey cooks, finish potatoes


  • Vegetable oil spray

  • 3/4 pound turkey tenderloins

  • Salt and freshly ground black pepper

  • 1 Granny Smith apple, cored and sliced (about 1 cup)

  • 1 small leek, washed and sliced (about 1 cup)

  • 1 cup apple juice

  • 1 teaspoon cornstarch

Heat a nonstick skillet over medium-high heat and coat with vegetable oil spray. Add the turkey and brown 3 minutes per side. Salt and pepper the cooked side. Lower heat to medium and add apple and leek. Cover with a lid and sauté for five minutes, turning once with a fork to prevent breaking the apples.

Mix 1 tablespoon of the apple juice with the cornstarch until smooth and set aside. Add the remaining apple juice to the pan, scraping up any brown bits from the bottom of the skillet. Cover with a lid and simmer 5 minutes. Test the turkey to see that it is cooked through. A meat thermometer should read 165 degrees. Remove the tenderloin, slice and divide between 2 dinner plates. Remove apple and leeks with a slotted spoon and place over turkey. Stir the cornstarch mixture into the skillet and cook until sauce thickened, about 1 minute. Serve sauce over turkey. Makes 2 servings.

Per serving: 310 calories (4 percent from fat), 1.5 g fat (0.4 g saturated,0.3 g monounsaturated),108 mg cholesterol, 42.8 g protein, 30.7 g carbohydrates, 2.4 g fiber, 97 mg sodium


  • 3/4 pound sweet potatoes, peeled and cut into 1/2-inch pieces

  • 2 teaspoons olive oil

  • 1/4 cup raisins

  • Salt and freshly ground black pepper

Place potatoes in a medium-size saucepan. Add enough cold water to cover them. Cover with a lid and bring to a boil. Cook 15 minutes or until soft. Drain and toss with oil. Add raisins and salt and pepper to taste. Divide into 2 portions and place on dinner plates. Makes 2 servings.

Per serving: 241 calories (17 percent from fat), 4.7 g fat (0.7 g saturated, 3.3 g monounsaturated), no cholesterol, 3.2 g protein, 48.7 g carbohydrates, 5.8 g fiber, 96 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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© 2011, The Miami Herald Distributed by McClatchy-Tribune Information Services.