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 Dec. 20, 2007 / 11 Teves 5768

Healthy white foods add wintry zest to meals

By Allison Askins

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http://www.JewishWorldReview.com | Red, yellow, purple, green and blue foods — we salute them all.

Now we focus on winter's quieter color: white.

This wintry hue is all around us in snowflake ornaments and tottering snowmen. We can add it to our dinner plate as well, and when we do, we gain phytochemicals such as the allicin found in garlic and onions as well as the selenium found in mushrooms.

As you're planning your repasts, add a touch of these flavorful, healthful white food options.

A warm dip with caramelized onions starts things off right, though it includes cream cheese and sour cream — not the most fat-free options around.

Just remember that a splurge is fine in moderation. This dip is a perfect accompaniment to the potato chip's healthier alternative, bagel chips or pita crisps. It would work with a platter of brightly colored carrots, celery and sliced bell peppers, too.

Your dinner also would be grand with white asparagus, a more tender, subtler-tasting variety of this elegant vegetable.

Or what about roasting cauliflower? Too often we overlook this cruciferous veggie, but it truly is delicious roasted. The technique allows a nutty flavor to emerge from the crunchy white bulbs. Simply break a head of cauliflower into florets, toss with salt and olive oil as well as an herb of your choosing and roast until the white florets begin to brown. Serve immediately. This dish is best straight from the oven.

Your holiday potatoes can go Mediterranean with the recipe for lemon potatoes offered this week: a deliciously tangy variety of the roasted potato.

And for that cookie baking you're sure to be doing in the next week or so, try an oatmeal banana treat, filled with fiber and potassium.

Winter's whites — a lovely way to wrap up the year's feast of colors.


  • Endive

  • Garlic

  • Ginger

  • Jerusalem artichokes

  • Jicama

  • Kohlrabi

  • Mushrooms

  • White nectarines

  • Onions

  • Parsnips

  • White peaches

  • Pears

  • Potatoes

  • Shallots

  • Turnips

  • White corn


10 to 12 servings

  • 2 tablespoons butter or olive oil

  • 4 cups sliced yellow onions (3 medium-size)

  • 1 8-ounce package cream cheese at room temperature

  • 1/2 cup mayonnaise

  • 1/2 cup sour cream

  • 1/4 teaspoon cayenne pepper, or more to taste

  • 1/4 teaspoon salt, or more to taste

  • Bagel chips or pita crisps, for serving
Place butter or olive oil in large frying pan over low heat. Add onions and cook, stirring with a wooden spoon from time to time, until they caramelize and turn a golden brown, 25 to 30 minutes. Remove pan from heat and let onions cool for about 10 minutes.

Place cream cheese, mayonnaise, sour cream, cayenne pepper and salt in food processor fitted with steel blade. Pulse until smooth, 5 to 7 times. Scrape onions into processor, and using short pulses, combine with cream cheese mixture until onions are evenly distributed but still in small bits, 5 to 10 seconds.

Taste for seasoning, adding more if needed.

Spoon spread into serving bowl and serve with bagel chips or pita crisps.

You can refrigerate if not using right away, but allow to come to room temperature before serving.


Makes 6 servings

  • 1 medium head cauliflower, cut into 1.5-inch florets

  • 1 tablespoon olive oil

  • 1/2 teaspoon salt

  • 1/4 teaspoon coarsely ground black pepper

  • 2 tablespoons chopped fresh parsley

  • 1 garlic clove, finely chopped

In jelly-roll pan (large cookie sheet-type pan with a lipped edge), toss cauliflower, oil, salt and pepper until evenly coated.

Roast until cauliflower is tender, about 20 minutes, stirring halfway through roasting.

In small cup, combine parsley and garlic. Sprinkle over cauliflower and stir to mix evenly. Roast three minutes longer.

Spoon into serving dish.

Note: For a curry-roasted version, substitute 2 tablespoons fresh cilantro for parsley and add 1 teaspoon curry powder with garlic.


10 servings or 30 cookies

  • 3 bananas

  • 1/3 cup salad oil

  • 2 cups oatmeal (quick cook)

  • 1.5 cups chopped dates

  • 1/2 cup chopped walnuts or pecans

  • 1 teaspoon vanilla

  • 3/4 teaspoon salt

Mash bananas. In large bowl, combine all ingredients.

Drop by rounded tablespoons on ungreased cookie sheet.

Bake at 375 for 20-25 minutes or until done.


4 servings

  • 2 to 2.5 pounds all-purpose potatoes, peeled and cut into thick fingers or wedges

  • 1/4 to 1/2 cup extra-virgin olive oil, as needed

  • 3 lemons

  • Sea salt

  • 1/2 to 1 teaspoon Greek oregano, crumbled between your hands

  • Black pepper

  • 5 to 8 garlic cloves, thickly sliced
Preheat oven to 400 degrees.

In large baking pan, arrange potato pieces and cover with about a half-inch water. Drizzle with half the olive oil and the juice of one lemon, tossing the lemon rinds into the pan alongside the potatoes. Sprinkle to taste with sea salt, oregano and pepper, and place in oven for about 20 minutes.

Squeeze the second lemon over the potatoes, adding the rind, toss potatoes using a spatula, taking care not to break them up too much, and scatter pieces of garlic around pan. Add more olive oil if needed. Return to oven.

Bake for another 15 minutes or so, remove from oven, toss around a bit, then return for another five minutes.

Remove from oven, squeeze the last lemon over the top, and scrape all yummy pan juices up along with the potatoes. Serve right away.

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© 2007, The State Distributed by McClatchy-Tribune Information Services.