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

Scrumptious recipes to cure the winter veggie blues

By JeanMarie Brownson

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http://www.JewishWorldReview.com | (MCT) A serious case of the veggie blues sets in around the middle of January. Long gone are those juicy, farmers market tomatoes, skinny verdant green beans, sweet snap peas and delicate pattypan squash.

Turning to the freezer case doesn't ease the pain. True, a few vegetables make acceptable additions to soups and stews, but no frozen vegetable deserves center stage. Instead, we must approach the produce section with an adventurous spirit. Even in the dead of a Chicago winter, the intrepid cook finds fresh vegetable options to excite and nourish.

The key to bland root vegetables, odoriferous cabbages and unfamiliar sturdy greens is to flavor them intensely with seasonings, top-quality oils and fresh garlic. High heat also benefits these veggies - it brings out flavor, adds color and texture.

During the late fall, we made the recipe for oven-roasted cauliflower with the bright, Cheddar-colored cauliflower from our local farmers market. The deep, yellow-orange color and subtle cheese flavor entranced all who tried it. At this time of year, we do the same recipe with readily available white cauliflower and pump up the spice. When the cauliflower is nicely roasted, a shower of grated tangy Asiago cheese (or parmesan) adds even more flavor.

Battered, skillet-fried eggplant showed up at my childhood family dinners during winter. No one liked it - we thought the mushy interior was the eggplant's fault. We tried salting it to remove bitterness, to no avail. Turns out, there are two easy solutions to mushy, bitter eggplant: Select smaller specimens (which usually mean a less seedy interior) and use high heat, such as that from a grill or very hot oven. Intrepid grillers will have no problem roasting eggplant slabs on a medium-hot grill all year long; for the rest of us, choose a heavy baking sheet and crank up the oven to add golden flavor and bring out sweetness.

When we have the time, a long-simmered pot of kale and collard greens really warms up a winter meal. During the week, high-heat sauteed tender greens suffice. A bit of cream and garlic deliver flavor and satisfaction.

All of these recipes reheat nicely in the microwave so plan ahead to make extra - then, interesting veggies are a snap for a weekday meal. Extra eggplant salad makes a marvelous meatless meal when served warm over cooked basmati rice or rolled up in a veggie wrap with some crumbled goat cheese. The roasted cauliflower becomes an interesting after-school snack and extra garlicky greens can be swirled into store-bought soups for freshness.

No frozen veggies in our house while we wait for the ground to thaw. Just some creativity.


Prep: 20 minutes
Cook: 25 minutes
Makes: 6 servings

  • Pale green broccoflower, orange cauliflower and Romanesco cauliflower (with its pointy florets) can be substituted for the white cauliflower. Use your favorite seasoned salt here; Cajun seasoning, chili powder and steak rubs also are delicious.

  • 1 large or 2 medium heads cauliflower, cored, cut into florets

  • 1/4 cup extra-virgin olive oil

  • 1 1/2 to 2 teaspoons seasoned salt

  • 1/4 cup each: water, finely grated Asiago (or parmesan) cheese

  • Salt, optional

1. Heat oven to 400 degrees. Place the cauliflower on a large, heavy-duty jellyroll pan or baking sheet with shallow sides; drizzle with oil. Toss to coat. Sprinkle with the seasoned salt, turning the florets so they are well seasoned; arrange in a single layer on pan. Pour 1/4 cup water into the pan.

2. Bake, stirring once or twice, until a knife inserted in the thickest part of a floret comes out easily (but not so long that the cauliflower is soft), 20-25 minutes. Transfer with pan juices to a large bowl. Add the cheese and salt, if desired; toss to coat. Serve hot or warm.

Nutrition information
Per serving: 133 calories, 68 percent of calories from fat, 11 g fat, 2.1 g saturated fat, 4.2 mg cholesterol, 7.6 g carbohydrates, 3.8 g protein, 437 mg sodium, 3.6 g fiber


Prep: 15 minutes
Cook: 30 minutes
Makes: 6 servings

All varieties of eggplant work well here. Change the seasoning to suit the rest of the meal. For example, try substituting curry powder for an Indian flavor, or using chili paste with garlic or Thai curry paste for spicy rendition.

  • 2 medium eggplants, trimmed, cut into 1-inch cubes

  • 1 sweet onion, cut into 1-inch pieces

  • 1 large red bell pepper, seeded, cut into 1-inch pieces

  • 1/3 cup extra-virgin olive oil

  • 3/4 teaspoon salt

  • 2 cloves garlic, crushed

  • 1/2 teaspoon Italian seasoning or to taste

1. Heat oven to 450 degrees. Put eggplant cubes, onion and red pepper on a large baking sheet with shallow sides. Add oil; toss to coat evenly. Sprinkle with salt. Roast, turning every 10 minutes, until golden and tender, 35-40 minutes.

2. Transfer along with the pan juices to a bowl; add the crushed garlic and seasoning. Toss to mix; serve warm.

Nutrition information
Per serving: 159 calories, 65 percent of calories from fat, 12 g fat, 1.7 g saturated fat, 0 mg cholesterol, 13 g carbohydrates, 2 g protein, 296 mg sodium, 6.2 g fiber


Prep: 15 minutes
Cook: 10 minutes
Makes: 6 servings

You'll need a very large non-stick skillet, or 2 medium-size ones, to accommodate the leaves until they wilt down. This recipe also works well with other tender greens such as spinach, beet greens, kohlrabi greens, Tuscan kale and dandelion greens. Adjust the cooking time to be sure the stems are tender and the leaves nicely wilted and tender.

  • 2 bunches (about 2 pounds total) green Swiss chard, well rinsed

  • 2 tablespoons unsalted butter

  • 4 cloves garlic, finely chopped

  • 1/2 teaspoon salt

  • 1/4 cup whipping cream

  • 1/8 teaspoon freshly ground nutmeg

  • Freshly ground pepper

1. Trim off and discard tough ends from stalks. Cut remaining stalks into 1/2-inch pieces. Roll up leaves and cut crosswise into 1/2-inch wide pieces.

2. Melt butter in a very large skillet over medium heat. Add chard stems; cook, stirring, 3 minutes. Add garlic and salt; cook, stirring, 30 seconds. Stir in the leaves and cream; cook over medium-high heat, stirring, until leaves are wilted and pan juices reduce, 5-6 minutes. Season with nutmeg and pepper to taste.

Nutrition information
Per serving: 97 calories, 66 percent of calories from fat, 7.8 g fat, 4.7 g saturated fat, 23 mg cholesterol, 6.2 g carbohydrates, 2.9 g protein, 495 mg sodium, 2.3 g fiber

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