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

Celebrate the season with the fresh flavors of the garden --- if not yours, someone else's! (3 recipes)

By Lee Svitak Dean

JewishWorldReview.com | (MCT) Time to dust off the good dishes to celebrate the arrival of spring. For cooks, this welcome change of season is cause to replenish their dinner staples. Asparagus, new potatoes, spinach and strawberries offer winter-weary diners a tasteful respite.

This elegant menu is easy and quick to prepare, practically foolproof for even the novice cook. It also offers in abundance the most welcome of springtime sights: the color green, in many splendid shades.



Note: For the first course on this menu, spring is at its essence in the form of asparagus. Take away the embellishments of this dish and it's simply a green salad. But gather a bouquet of asparagus and Belgian endive, and this green salad becomes a springtime showstopper - edible proof that we "eat" with our eyes. Although any salad green will do, butterhead (sometimes called "butter" lettuce) is particularly pretty with its pale-lime rounded leaves. I prefer thin stalks of asparagus, but if thick is your preference, by all means use them.

     24 thin stalks asparagus

     4 tsp. Dijon mustard

     1/4 c. tarragon vinegar, or white wine vinegar

     2 tbsp. minced fresh tarragon or 1 tsp. dried and crushed

     1/2 c. extra-virgin olive oil

     Salt and freshly ground black pepper

     16 to 24 pieces butterhead lettuce, such as Boston or Bibb (see Note)

     24 Belgian endive leaves

     Fresh tarragon, for garnish


Steam asparagus for about 3 to 4 minutes, or until crisp-tender, then plunge into cold water; drain. If making in advance, store in refrigerator until an hour before serving; then set it out to reach room temperature.

Prepare vinaigrette: In a small bowl, whisk mustard, vinegar and tarragon. Slowly add olive oil, whisking constantly. Season to taste with salt and pepper.

On each serving plate, place 2 or 3 leaves of lettuce. Fan out three Belgian endive leaves and place a stalk of steamed asparagus in each of the leaves.

Drizzle 1 tablespoon or more of vinaigrette across asparagus and lettuce. Serve immediately.

Nutrition information per serving: 78 calories; 7 g fat; 43 mg sodium; 1 g saturated fat; 2 g carbohydrates; 25 mg calcium; 1 g protein; 0 mg cholesterol; 1 g dietary fiber;

Diabetic exchanges per serving: 1 1/2 fat.



     24 to 32 small new potatoes, unpeeled, and halved or quartered, depending on size of potato

     4 tbsp. (1/2 stick) butter

     1/8 to 1/4 c. chopped flat-leaf parsley Directions

Steam or boil potatoes until tender, about 15 to 20 minutes, depending on size. Drain water thoroughly from pot. Toss potatoes with butter and parsley.

Nutrition information per serving:

163 calories, 6 g fat, 50 mg sodium, 4 g saturated fat, 26 g carbohydrates, 34 mg calcium, 2 g protein, 15 mg cholesterol, 4 g dietary fiber.

Diabetic exchanges per serving: 1 1/2 bread/starch, 1 fat.


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Note: Sugar-snap peas (also called "snap" peas) have an edible pod. This recipe calls for lemon zest, the finely grated rind (only the yellow part) of the lemon, where the fragrant oils are.

     3/4 to 1 lb. fresh sugar-snap peas

     Lemon zest or curls of lemon rind

     Butter or olive oil, if desired.


Steam peas until tender, about 3 minutes over simmering water. Toss with lemon zest and a little butter or olive oil, if desired.

Nutrition information per serving (without butter or oil): 23 calories, 0 g fat, 2 mg sodium, 0 g saturated fat, 4 g carbohydrates, 24 mg calcium, 2 g protein, 0 mg cholesterol, 1 g dietary fiber.

Diabetic exchanges per serving: 1 vegetable.



Note: To make individual tartlets, you'll need either eight, 4-1/2-inch tartlet tins, or, as a substitute that will make smaller servings, a standard-size muffin pan. It's also possible to make one large tart (in which case you will need only a half-recipe for the crust). For a 9-inch tart, the eight servings will be fairly small, though adequate. To serve eight with larger portions, you may want to prepare two 9-inch tarts or stretch the dough into a 10-inch pan. For the prettiest presentation, use either a tart pan with a removable bottom or a springform pan.


     3 c. flour

     1 c. sugar

     1 c. (2 sticks) cold butter, cut into 1-in. pieces

     2 eggs, slightly beaten

     1 egg white, slightly beaten

Strawberry Glaze

     1 pint (2 c.) fresh strawberries, rinsed and hulled

     3/4c. sugar

     1/2 c. water

     2 tbsp. cornstarch

     Dash salt


     2 pints (4 c.) fresh

     strawberries, rinsed and hulled

     1 to 2 tsp. kirsch (cherry brandy), optional

     Fresh mint leaves or whipped cream, for garnish


For crust: In a large mixing bowl, mix flour, sugar and butter. Beat at medium speed, scraping bowl often until mixture is crumbly, 2 to 3 minutes (if you've got some hard-to-break lumps of butter, use a fork to finish them off).

Make a well in the center of flour mixture and pour in 2 beaten eggs. (Egg white will be used later). Blend with fork until incorporated thoroughly. Mixture will be very dry.

Press dough to 1/4 -inch thickness on bottom and sides of tartlet pans. Chill for 30 minutes to prevent shrinkage.

Preheat oven to 400 degrees. Brush crust with beaten egg white and bake 10 to 15 minutes or until golden brown. Cool.

For strawberry glaze: In a medium saucepan, mash berries slightly, then add sugar and water. Bring to a boil, reduce heat and simmer for 5 minutes. Remove from heat and strain mixture, reserving syrup. Return syrup to pan and whisk in cornstarch and salt. Simmer until mixture thickens and is clear, whisking constantly. (If glaze gets too thick, thin with a little water.) Remove from heat. Strain if desired and cool. Spread about 1 tablespoon of glaze on each tartlet shell.

For filling: If berries are small, use them whole; if large, slice them. Toss berries in kirsch, if desired. Distribute berries among tartlet shells. For sliced berries, overlap slices around the perimeter of the tart. Refrigerate and serve within a couple hours of assembling.

Remove from refrigerator about 10 minutes before serving. To serve, remove tart from tin. (Push up on the bottom of the tart. Slip the tart shell off the bottom of the tin, if possible, or leave it on when you serve it.) Garnish with fresh mint leaves or top each tart with dollop of whipped cream.

Variation: When serving a different entree (one that doesn't have cheese for the filling as this lamb dish does), the strawberry tartlets can have a layer of cream cheese filling under the berries. To do so, beat together 8 ounces softened cream cheese,1/3 cup sour cream and 1/4 cup sugar until smooth. Spread evenly over baked crust before adding the glaze and berries.

Nutrition information per serving: 620 calories, 26 g fat, 190 mg sodium, 91 g carbohydrates, 16 g saturated fat, 43 mg calcium, 8 g protein, 115 mg cholesterol, 3 g dietary fiber.

Diabetic exchanges per serving: 1/2 fruit, 2 bread/starch, 3 1/2 other carb, 5 fat.

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