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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 Jan. 23, 2008 /16 Shevat, 5768

Experience winter veggies while you can

By Steve Petusevsky


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http://www.JewishWorldReview.com | (MCT) I dedicate this column to neglected seasonal vegetables. Most home cooks pass on these because they don't know what to do with them. It's intimidating to tackle a strange ingredient, even though most winter vegetables are simple to prepare. Leeks, turnips, rutabagas, beets, Brussels sprouts, parsnips and kohlrabi can be steamed and eaten with a sprinkle of salt and pepper or drizzle of extra-virgin olive oil or melted butter. However, here are additional ways to enjoy these and more of my favorite winter treats.


BEETS

• Prep: If you've never tried fresh beets you are in for something special. Boil them in salted water about 10 minutes. Remove them and let cool or plunge into cold water to cool immediately. Rub off their skins with a kitchen towel that you don't really want as it will be dyed bright red. Or use a pan sponge that has a slightly abrasive surface. If peeling raw beets, wear plastic gloves and peel with a vegetable peeler. Then you can grate them for salads.

• Cook: After boiling and peeling, cut into wedges and place in a baking dish. Add a splash of orange juice and a drizzle of honey or maple syrup. Bake in a 375-degree oven about 20 minutes until tender. Season with salt and pepper.

BRUSSELS SPROUTS

• Prep: Cut the stem end off and then cut a cross into the bottom with a paring knife, which allows them to cook quickly. Remove the outer leaves from the sprouts.

• Cook: Cook in boiling water until almost tender; drain. Heat a mixture of olive oil and a bit of butter in a skillet over medium heat. Saute the par-cooked sprouts until golden. Season with salt and pepper and toss with some chopped scallions or chives.

KOHLRABI

• Prep: Peel tough outer skin with a sharp paring knife. Slice or shred the remaining tender bulb.

• Cook: Kohlrabi is sweet and can be eaten raw in salads. It is also wonderful sauteed in olive oil with fresh dill and lemon.

LEEKS

• Prep: They are always very sandy so the key to enjoying leeks is proper cleaning. Cut off the top 6 inches of dark green leaves and the bottom root end; discard. Either slice the remaining leek in 1/2-inch-thick discs and rinse well in several changes of water or cut in half lengthwise and rinse each layer of leaves until all the sand is removed.

• Cook: Leeks are delicious sauteed in butter or olive oil until caramelized. They can be sauteed with diced tomatoes until a thick sauce or ragu forms. This leek ragu is good over rice, pasta or grilled vegetables.

PARSNIPS

• Prep: Peel as you would a carrot and slice into 1/2-inch-thick discs or quarter lengthwise and then cut into 2-inch lengths.

• Cook: Parsnips are great boiled with potatoes and mashed with butter, salt, pepper and a pinch nutmeg. I also like them roasted along with other root vegetables. Preheat the oven to 375 degrees. Toss the cut parsnips with olive oil, salt, pepper and any chopped herbs. Place in a roasting pan and roast 45 minutes until tender and golden.

RADISHES

• Prep: Wash them well then snip off both ends and slice thinly.

• Cook: I don't cook these but find that the classic way to eat them is delicious: Put them on bread with sweet butter and a sprinkle of salt. I also like them tossed with Asian sesame oil, tamari and rice vinegar.

RUTABAGAS

• Prep: Rutabagas come waxed and are difficult to peel. Cut off both ends first so the rutabaga sits flat on a cutting board. With a sharp knife, cut from top to bottom under the skin and wax. After peeling, cut into 1-inch chunks or small wedges.

• Cook: Roasting rutabagas brings out their natural sugars. Roast the chunks or wedges following the instructions for roasting parsnips.

TURNIPS

• Prep: Peel and dice into large cubes, shred or slice thinly.

• Cook: Simply boil them in salted water, drain them and add some butter to serve. But my favorite method is to cook them with an equal amount of peeled potatoes. When the turnips and potatoes are tender, drain and mash them, adding some warm milk and a pat of butter or some olive oil and a sprinkling of salt, pepper and nutmeg. They are like supercharged mashed potatoes.



RADISH, FRESH HERB, FETA AND WALNUT SALAD


A great way to serve radishes, you can use white daikon or the red variety for this salad. The fresh herbs and salty feta combine well with the slightly bitter radishes.

  • 8 radishes, sliced thinly

  • 1/2 cup fresh mint leaves

  • 1/4 cup fresh tarragon leaves

  • 1/2 cup fresh basil leaves

  • 1/4 cup chopped walnuts

  • 1/2 cup crumbled low-fat feta cheese

  • 1 tablespoon extra-virgin olive oil

  • 2 tablespoons raspberry vinegar


Toss all ingredients together and serve immediately. Makes 4 servings.


Per serving: 137 calories, 80 percent calories from fat, 12 grams total fat, 4 grams saturated fat, 17 milligrams cholesterol, 3 grams carbohydrates, 2 gram total fiber, 5 grams protein, 215 milligrams sodium.

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Steve Petusevsky is the author of "The Whole Foods Market Cookbook". (Click HERE to purchase. Sales help fund JWR.)

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