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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

Bored with salad? Bling it up a bit (4 effortless recipes that will result in a 'WOW!')

By Sharon K. Ghag



JewishWorldReview.com | (MCT) Turn an "oh" at salad into "Oh, wow" with a little imagination and not much effort.

Even the best-dressed leaves can benefit from a sprinkling of nuts or seeds. Just add them right before serving so they stay nice and crunchy.

Greens served naked or barely dressed in a splash of citrus and olive oil will gain greater appeal with a shake of dried fruit or a generous serving of fresh fruit.

Meat is a great salad topper, but don't overlook beans, wheat germ, granola and canned tuna. Then there's diced or shaved cheese and green or black olives, marinated or stuffed.

Dry ramen noodles sauteed in butter and sprinkled with the accompanying spice package are a nice change of pace from croutons.

Snipped herbs — chives, mint, parsley, dill come to mind — add bold notes. Leftover rice or lentils, meanwhile, can be added with abandon.

Need more ideas? Pile on fresh or grilled vegetables; onions are especially delicious. If going with fresh vegetables, shredding, chopping, slicing and shaving will all add to the texture of the finished salad.

And don't overlook sprouts and shoots.

Finally, remember that it's no crime to double up on salad. Top greens with a creamy macaroni or potato salad and forgo the dressing.



GREEN SALAD WITH CORN, PEPPERS AND SMOKY RED PEPPER DRESSING

SERVES 4 to 8; dressing makes 1 cup

Half a grilled red pepper, with skin removed, and a small handful of basil produced an especially delicious dressing.

Dressing:

  • 1/4 cup olive oil
  • 1/8 cup plus 1 tablespoon red wine vinegar
  • 2 ounces roasted red peppers (packed in water, drained)
  • 2 tablespoons fresh cilantro leaves
  • 1 peeled garlic clove
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt


Salad:

  • 8 cups green lettuce, in bite-size pieces
  • 1 cup fresh corn kernels
  • 1 red bell pepper, small diced
  • 1 yellow bell pepper, small diced
  • 1 shallot, small diced


Directions:

In a blender, combine the olive oil, vinegar, roasted peppers, cilantro, garlic, paprika and salt. Puree until the dressing is smooth. Pour into airtight container and refrigerate for up to five days. In a large bowl, combine the lettuce, corn, red and yellow peppers and shallot and toss to combine. Add 1/2 cup dressing and gently toss everything to coat. Serve immediately. .

MARINATED CUCUMBER AND CHILI SALAD

SERVES 2 to 3

Habaneros are plentiful at Latino markets, but can be difficult to find at some supermarkets. Substitute another spicy pepper. The salad will be just as tasty. The longer the cucumbers marinate, the more tart the salad.

  • 1 cucumber, seeded, quartered lengthwise and finely chopped
  • 1/2 habanero chili, seeded, finely chopped
  • 1/4 cup finely chopped red onion
  • 1 tablespoon extra-virgin olive oil
  • Squeeze of agave nectar
  • Juice of 1 lemon
  • Maldon or other flaky sea salt
  • Freshly ground black pepper


Directions:

Place the cucumber, chili and onion in a glass bowl. Toss with olive oil, agave nectar and lemon juice. Season with salt and pepper. Refrigerate from 1 hour to up to a day before serving.



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CARROT AND CITRUS SALAD

SERVES 3 to 4

The recipe calls for grapefruits and pistachios, but an abundance of backyard oranges and raisins in the pantry also made a salad that was delicious. Fresh limes are another good option when making barely dressed salads. If peppery watercress isn't available, try spinach.

  • 1/3 cup shelled pistachios
  • 2 grapefruits, segmented
  • 1 large handful watercress
  • 2 carrots, shaved on mandoline, placed in ice water
  • 1 handful fresh cilantro leaves, picked and roughly torn or chopped

Dressing:

  • 2 tablespoons grapefruit juice
  • 1 tablespoon extra-virgin olive oil
  • Small squeeze of agave nectar
  • Pinch Maldon or other flaky salt
  • Freshly ground black pepper to taste

Directions:

In a small dry skillet over medium low heat, toast the pistachios until evenly browned, 3 to 4 minutes, stirring frequently. Remove from heat and set aside.

Combine grapefruits, watercress, carrots and cilantro in a bowl and toss gently. Whisk the dressing ingredients in a small bowl. When ready to serve, add nuts and dressing to the salad.

MIXED GREENS AND STRAWBERRY SALAD

SERVES 4

Dressing:

  • 1/2 cup mayonnaise
  • 1/2 cup frozen orange juice concentrate, thawed, and 1 tablespoon orange marmalade
  • 1 small head butter lettuce, washed, chilled
  • 3 to 4 ounces mixed baby lettuces, washed, chilled
  • 2 cups strawberries, washed, hulled, sliced
  • 1/4 cup slivered almonds
  • Sea salt, black pepper

Directions:

In bowl, whisk together mayonnaise and orange juice concentrate. Add the marmalade and whisk again until combined. Refrigerate.

Reserve 4 large leaves for plating. Tear remaining leaves into bite-size pieces. Spoon 1tablespoon of dressing into the center of each of 4serving plates. Place a whole large leaf of butter lettuce off-center on the plate. Scatter a handful of torn lettuce and a handful of baby greens over the entire plate. Scatter 1/2 cup sliced strawberries and 1tablespoon of sliced almonds over the greens.

Drizzle each salad with additional tablespoon dressing and sprinkle with salt and pepper. Serve immediately.

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