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

Eleventh-Hour Freezer Pasta, Made Interesting: Ravioli with romesco sauce; Tortellini salad with apples and walnuts

By Emma Christensen

http://www.JewishWorldReview.com | It's late and you're starving. That's when those packages of premade tortellini and ravioli from the freezer aisle come in mighty handy.

Tortellini, ravioli, and all their stuffed-pasta cousins are a blank slate in terms of dinner. You can always toss the cooked pasta with a little tomato sauce for a super-quick dinner. But in the time it takes the water to boil and the pasta to cook, you can make any number of accompaniments that will stretch a few squares of stuffed pasta into a very satisfying meal.

Instead of store-bought tomato sauce, you can whip up an easy blender sauce like basil pesto or a peppery Spanish romesco sauce. Or try chopping up the contents of your crisper drawer to make a hearty salad with a few ravioli served on top. These same vegetables could just as easily get stir-fried and tossed with the pasta at the end of cooking to make a light and quick dish. Tortellini soup is yet another option: just swap the water with broth and add some vegetables to the pot to simmer along with the pasta.


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You'll usually find basic cheese ravioli and other stuffed pastas in the freezer aisle, but check for fresh pastas the refrigerator sections as well. These often come with a larger variety of fillings, which helps keep weeknight meals from becoming boring. Fresh pasta can be frozen right in its packaging and then cooked straight from the freezer.

With frozen ravioli and tortellini like these in your freezer, there will always something for dinner.


Serves: 4

  • 2 tablespoons olive oil
  • 1 - 1 1/2 pounds ravioli

  • 1 teaspoon, plus 2 tablespoons extra-virgin olive oil, divided

  • 1/2 cup almonds

  • 1 thick slice of bread, torn into chunks

  • 1 (12-ounce) jar roasted red peppers, drained

  • 1 clove garlic

  • 1 1/2 teaspoons sweet or smoked paprika

  • 1 teaspoon salt

  • 1/4 teaspoon black pepper

  • 4 teaspoons red wine vinegar

  • 1 cup pasta cooking liquid


Leftovers from this dish are great for lunch the next day. Just set a portion of the pasta base aside before adding the greens, and then toss them together the next day before sitting down to eat.

Serves: 6-8

  • 1 (10- or 12-ounce) package tortellini
  • 1 teaspoon, plus 2 tablespoons extra-virgin olive oil, divided

  • 1 onion, sliced thinly

  • 1 apple, diced

  • 1/2 cup walnuts, crumbled into bits

  • 3 tablespoons balsamic vinegar

  • Salt and pepper

  • 5 ounces mixed salad greens

Bring a large pot of water to a boil. Add a teaspoon of salt and the package of frozen tortellini. Cook for 7-8 minutes until the tortellini are tender. Drain and set aside.

Meanwhile, warm a teaspoon of olive oil in a skillet over medium high heat. Cook the onions until they are very soft and starting to char in places. Remove from heat.

Combine the tortellini, onion, apple and walnuts in a salad bowl. Whisk together the remaining olive oil with the vinegar, along with a pinch of salt and pepper. Taste the vinaigrette and adjust the proportions as desired. Pour it over the pasta base and stir to coat all the ingredients evenly.

Toss the pasta base with the greens. Taste and add more salt and pepper if needed. Serve in individual bowls. Leftovers will keep for one week.

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© 2012, Emma Christensen. Distributed by Tribune Media Services Inc.