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April 21, 2014

Andrew Silow-Carroll: Passoverkill? Suggestions to make next year's seders even more culturally sensitive

Sara Israelsen Hartley: Seeking the Divine: An ancient connection in a new context

Christine M. Flowers: Priest's execution in Syria should be call to action

Courtnie Erickson: How to help kids accept the poor decisions of others

Lizette Borreli: A Glass Of Milk A Day Keeps Knee Arthritis At Bay

Lizette Borreli: 5 Health Conditions Your Breath Knows Before You Do

The Kosher Gourmet by Betty Rosbottom Coconut Walnut Bars' golden brown morsels are a beautifully balanced delectable delight

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

You've never had exotic soups like these! (5 RECIPES!)

By Susan Selasky




JewishWorldReview.com | If you've resolved to eat more healthfully in 2014, think soup.

It's filling and, when made with the right ingredients, can make you feel better by the bowlful. "There is research that suggests when you have a bowl of soup before a meal you consume fewer calories," said Bethany Thayer, registered dietitian nutritionist and news media spokeswoman for the Academy of Nutrition and Dietetics. "The fluid is helping give that sense of fullness."

You need only look to the latest food trends for soup recipe inspiration. Vegetables are everywhere right now and for good reason. They are loaded with fiber, vitamins and minerals. At Russell Street Deli at Detroit's Eastern Market, soups are big business (they serve about six varieties on any given day) and the most popular are the ones packed with greens, says chef Derrick Bonds.

"We always try to make them as healthy and hearty as possible," Bonds says.

And home cooks can, too: Just go for the greens, says Larissa Shain, a registered dietitian with the Metabolic Nutrition and Weight Management Program at St. Joseph Mercy Oakland hospital in Pontiac, Mich.

"Using the green leafy vegetables and cruciferous vegetables means it will be high in vitamins and fiber," she says. And green veggies, Shain adds, contain chlorophyll, which is rich in magnesium. "Magnesium lowers your risk for strokes, diabetes and osteoporosis."

Shain's other tips for healthy soups: Use a low-sodium stock (her favorite is Trader Joe's boxed chicken stock with 70 milligrams of sodium per 1 cup), no-salt-added canned beans and fresh or frozen vegetables.

Today we spotlight five soups that taste good and are good for you. They are low in sodium, fat and calories, and high in vitamins and fiber.

SPICY CAULIFLOWER SOUP WITH ALMOND AND PEPPER RELISH

SERVES: 8

TOTAL TIME: 40 minutes

PREP TIME: 15 minutes


  • Kosher salt
  • 7 cups cauliflower florets (about 1 medium head)
  • 2 tablespoons unsalted butter, divided
  • 1/4 cup slivered almonds (toasted) or Marcona almonds, finely chopped
  • 1/4 cup diced roasted red peppers
  • 2 tablespoons olive oil
  • 1 tablespoon thinly sliced fresh mint
  • 1 medium clove garlic, minced
  • 1/2 teaspoon crushed red pepper flakes
  • Freshly ground black pepper


Bring 6 cups water to a boil in a 4-quart pot over high heat. Add 1 teaspoon salt, then add the cauliflower and boil until very tender, 10 to 12 minutes. Drain the cauliflower in a colander set over a large bowl to catch the cooking liquid and let the cauliflower cool slightly.

Working in 2 batches, purée each batch of cauliflower with about 2 cups of the cooking liquid and 1 tablespoon of the butter in a blender until very smooth. Start out using less of the cooking water so you reach the desired consistency. Season to taste with salt. You can make the soup up to 4 hours ahead.

In a small bowl, combine the almonds, peppers, oil, mint, garlic and pepper flakes. Season to taste with salt and pepper. The relish can be made up to 1 hour ahead.

When ready to serve, gently reheat the soup over medium-low heat. Garnish each serving with a spoonful of the almond relish.

110 calories (67 percent from fat), 8 grams fat (2 grams sat. fat), 6 grams carbohydrates, 3 grams protein, 165 mg sodium, 8 mg cholesterol, 4 grams fiber.



WE FEED YOUR SOUL, INTELLECT --- AND STOMACH

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PORTUGUESE WHITE BEAN SOUP

MAKES: 8-9 cups

TOTAL TIME: 45 minutes

PREP TIME: 20 minutes


  • 1 cup chopped onions
  • 2 garlic cloves, minced or pressed
  • 2 tablespoons olive oil
  • 1 medium red or yellow bell pepper
  • 1 bay leaf
  • Pinch of salt
  • 1/2 teaspoon ground fennel
  • 1 medium peeled potato
  • 2 tablespoons dry sherry
  • 1 tablespoon fresh lemon juice
  • 8 ounces fresh or frozen chopped leaf spinach, collard greens, kale or mustard greens
  • 2 cups low-sodium vegetable stock
  • 1 can (15.5 ounces) no-salt-added cannellini beans, undrained
  • Freshly ground black pepper, to taste
  • Chopped fresh parsley for garnish


In soup pot, sauté the onions and garlic in the olive oil, stirring often, for about 5 minutes or until the onions soften. While the onions sauté, chop the bell pepper.

Add the bay leaf, salt, fennel and bell pepper to the pot, and continue to cook for about 5 minutes, stirring regularly. Cube the potato and add to the pot along with the sherry, lemon juice, greens and stock. Cover and simmer for 20-25 minutes until the potatoes and greens are tender. Stir in the beans and gently re-heat. Add black pepper to taste and garnish with parsley.

127 calories (25 percent from fat), 4 grams fat (1 gram sat. fat), 22 grams carbohydrates, 3 grams protein, 122 mg sodium, 0 mg cholesterol, 5 grams fiber.


LEMONY CHICKEN NOODLE SOUP WITH GINGER, CHILE AND CILANTRO

MAKES: 8 cups

TOTAL TIME: 25 minutes

PREP TIME: 15 minutes


  • Grated zest and juice of 1 lemon
  • 1/3 cup chopped fresh cilantro
  • 2 teaspoons finely grated fresh ginger
  • 2 serrano chiles, stemmed, halved and seeded
  • 6 cups low-sodium, fat-free chicken broth
  • 1 boneless, skinless chicken breast half (about 8 ounces), cut into 1/4 -inch-thick slices and then cut in half
  • 6 ounces egg white-only lo mein egg noodles cooked according to package directions
  • 2 baby bok choy, ends removed, sliced crosswise 1/4 -inch thick
  • Sriracha sauce to taste


In a small bowl combine the lemon zest, cilantro and ginger. Set aside.

Thinly slice two of the chile halves crosswise.

In a large saucepan, bring the broth to a boil over medium-high heat. Add the lemon juice, and the 2 remaining chile halves to the boiling stock. Reduce the heat, cover and simmer the soup about 3 minutes.

Remove the chile halves. Stir in the chicken and chile slices and return to a boil and cook 5 minutes. Stir in the cooked noodles and bok choy slices and cook about 2 minutes. Remove the pan from the heat, making sure the chicken slices are cooked through. Add the sriracha to taste. Ladle into soup bowls and garnish with the cilantro mixture.

82 calories (24 percent from fat), 2 grams fat (1 gram sat. fat), 5 grams carbohydrates, 11 grams protein, 342 mg sodium, 24 mg cholesterol, 1 gram fiber.


SPICY TURKEY MEATBALL AND KALE SOUP

SERVES: 6 (generously)

TOTAL TIME: 1 hour

PREP TIME: 15 minutes


  • 2 links (about 71/2 ounces) lean spicy turkey Italian sausage
  • 1 1/2 tablespoons olive oil, divided
  • 1 medium yellow onion, finely chopped
  • 1 medium carrot, peeled and finely chopped
  • 1 large celery rib, finely chopped
  • 1-2 teaspoons minced fresh rosemary
  • 2 tablespoons no-salt-added tomato paste
  • 2 large cloves garlic, minced
  • 4 cups low-sodium chicken or vegetable stock
  • 2 cans (15.5 ounces each) no-salt-added cannellini beans, rinsed and drained
  • 4 cups packed kale leaves
  • 2 teaspoons cider vinegar
  • Kosher salt and freshly ground black pepper


Remove casing from sausage and roll into bite-size meatballs; set aside.

In a large pot, heat 1 tablespoon oil in a 4- to 5-quart pot over medium heat. Add the onion, carrot, celery and rosemary and cook, stirring occasionally, until the vegetables begin to soften, about 6 minutes. Add the tomato paste and garlic and cook until fragrant, 45 seconds. Add the stock, beans and kale. Bring to a boil, reduce the heat to medium low and simmer gently until the vegetables are tender, about 15 minutes.

Meanwhile, heat the remaining 1/2 tablespoon oil in a nonstick skillet over medium-low heat. Add the sausage meatballs and cook, stirring occasionally, until browned and cooked through, about 10 minutes.

Add meatballs to the soup and bring to a simmer over medium-high heat. Cook 5 minutes more to meld the flavors. Stir the cider vinegar into the soup and season to taste with salt and pepper.

234 calories (25 percent from fat), 7 grams fat (1 gram sat. fat), 30 grams carbohydrates, 16 grams protein, 591 mg sodium, 21 mg cholesterol, 8 grams fiber.


SLOW-COOKER BROTH

Larissa Shain says you can make your own broth as a base for soups. Here's how: Place a whole chicken, water and vegetables (onions, carrots, celery) in a slow cooker. Let cook all day on low. Remove the chicken, pick the meat off it, strain the liquid into a bowl. Cool and refrigerate it. Chill it until the fat rises and gels on the top. Remove and discard the fat.

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© 2014, Detroit Free Press Distributed by MCT Information Services

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