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December 2, 2014

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

Use this recipe for picadillo, a sweet-savory popular Latin dish, for a 10-minute no-fuss dinner

Linda Gassenheimer



JewishWorldReview.com | (MCT) Picadillo is a popular Latin dish using ground meat, onions, green bell pepper, tomato sauce, capers and raisins. There are probably as many variations as there are people who make it.

The success of this dish is the blending of sweet and savory flavors. I have captured the essence of the taste and the texture in this 10-minute no-fuss dinner using roasted turkey breast. It's a great way to use leftover turkey or any other meat. You can also use roasted turkey or chicken breast from the deli.

Rice is the usual side dish with picadillo. Another way to serve the picadillo is over two halves of Cuban or other rolls and call it a Sloppy Joe. The story goes that Sloppy Joe's Restaurant in Key West, Fla., took this traditional Cuban dish and served it over bread. Either way enjoy this simple, quick dinner.

Serve a washed, ready-to-eat salad on the side.

This meal contains 591 calories with 16 percent of calories from fat.

HELPFUL HINTS:

Look for a tomato sauce with no added salt or sugar.

If frozen chopped onion or green pepper are not available, use sliced onion or pepper from a salad bar.

COUNTDOWN:

Make rice set aside.

Make Picadillo.

Wine suggestion: A nice soft red, maybe a cabernet sauvignon

SHOPPING LIST:
Here are the ingredients you'll need for tonight's Dinner in Minutes.

To buy: 1 package frozen chopped or diced onion, 1 package frozen chopped or diced green bell pepper, 1 small jar capers, 1 small bottle Worcestershire sauce, 1 bottle no-salt-added tomato sauce and 1/2 pound diced cooked turkey breast.

Staples: Canola oil, garlic, raisins, microwaveable rice, distilled white vinegar, salt and black peppercorns.



TURKEY PICADILLO

  • 1 teaspoon canola oil
  • 1 cup frozen, diced or chopped onion
  • 1 cup frozen, diced or chopped green bell pepper
  • 2 medium garlic cloves, crushed
  • 2 cups no-salt-added, tomato sauce
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons capers
  • 1/4 cup raisins (optional)
  • 2 tablespoons distilled white vinegar
  • 1/2 pound diced cooked turkey breast
  • Salt and freshly ground black pepper
  • Olive oil spray

Heat the oil in a nonstick skillet over medium-high heat and add the onions, green pepper, garlic and tomato sauce. Sauté until the sauce starts to bubble, about 2 to 3 minutes. Add the Worcestershire, capers, raisins, vinegar and turkey. Reduce heat to medium and cook gently until the meat is warmed through, about 5 minutes. Add Salt and pepper to taste. Makes 2 servings.

Per serving: 401 calories (9 percent from fat), 4.0 g fat (.6 g saturated, 1.7 g monounsaturated), 90 mg cholesterol, 40.6 g protein, 51.4 g carbohydrates, 7.4 g fiber, 527 mg sodium.



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MICROWAVEABLE RICE


  • 1 package microwaveable white or brown rice to make 1 1/2-cups cooked rice
  • 2 teaspoons canola oil
  • Salt and freshly ground black pepper

    Cook rice according to package instructions. Measure 1 1/2-cups and set aside the remaining rice for another dinner. Add the olive oil, and salt and pepper to taste. Serve with the shrimp. Makes 2 servings.

    Per serving: 190 calories (30 percent from fat), 6.4 g fat (0.4 g saturated, 3.1 g monounsaturated), no cholesterol, 3.0 g protein, 30.0 g carbohydrates, 0.8 g fiber, 8 mg sodium.

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    ((Linda Gassenheimer is the author of more than 20 cookbooks including her newest, "Fast and Flavorful-Great Diabetes Meals from Market to Table" and "The Flavors of the Florida Keys.")




    © 2013, Distributed by MCT Information Services

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