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

Salmon and Roasted Vegetable Salad: Intense flavor meets appealing texture

By Bev Bennett

http://www.JewishWorldReview.com | French fries' irresistible crispness and rich golden-brown color make them too good to pass up when you're eating out, but those qualities are challenging to replicate at home.

However, as a Two's Company cook, do you really want to? The qualities that make fried foods so distinctive and delicious may not be compatible with your culinary lifestyle.

Deep-frying requires lots of oil, a large sturdy pot or deep fryer, and an apartment large enough to allow you to escape from the lingering aroma.

Fortunately, you can achieve similar results with less mess, less attention to the stovetop, and a lot less fat if you oven-roast instead of deep-frying. As long as you have a heavy baking sheet and an oven, you're good to go.


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Oven-roasted potatoes are every bit as delicious as deep-fried ones. Oven heat produces potatoes with creamy tender interiors and golden exteriors.

But why stop at potatoes? Push those spuds to the side and add other veggies to the mix.

For example, shallots become wonderfully sweet and buttery tender when you roast them. Green beans undergo the most amazing transformation, developing the crunch of a fry.

In the following entree salad, you can taste the difference oven-roasting makes. This recipe calls for longer roasting times than you might find elsewhere. Let the green beans cook until they're deeply browned. The result is intense flavor and more appealing texture.


Makes: 2 servings
Preparation time: 10 minutes
Cooking time: 30 to 40 minutes

  • 4 ounces green beans, trimmed

  • 4 shallots (walnut size), peeled and trimmed

  • 6 baby Yukon Gold potatoes, halved

  • 1 tablespoon olive oil

  • 3 sprigs fresh thyme

  • Sea salt to taste

  • Freshly ground pepper to taste

  • 1 tablespoon white wine vinegar

  • 1 (6 1/2- to 7 1/2-ounce) can red salmon, drained and flaked

Place green beans, shallots and potatoes in a roasting pan. Drizzle with oil. Add thyme sprigs. Sprinkle lightly with salt and generously with pepper. Stir ingredients with wooden spoon.

Roast vegetables in preheated 425-degree oven for 30 minutes, stirring once or twice, or until the green beans and shallots are well browned and the potatoes tender. Remove from oven and cool until vegetables can be handled. Reserve roasting pan.

Arrange green beans and potatoes in a deep platter. Halve or quarter shallots and place over green beans. Pour vinegar into roasting pan and scrape up bits of thyme and oil in the pan. Pour over vegetables. Top with salmon. Toss before serving.

Each serving (using 3.5 ounces of canned salmon per serving and no additional salt) has 305 calories; 11.5 grams total fat; 22 grams protein; 28 grams carbohydrates; 30 milligrams cholesterol; 440 milligrams sodium and 4.5 grams dietary fiber.

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© 2012, Bev Bennett. Distributed by Tribune Media Services Inc.