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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

SAUTEED CHICKEN WITH MEDITERRANEAN RELISH makes an everyday entree mouthwatering

By Bev Bennett





http://www.JewishWorldReview.com | Just as accessories add sparkle to a basic wardrobe, flavorful toppings make everyday entrees mouthwatering.


For example, you know how salsa, the combination of tomatoes, chilies, herbs and spices, adds heat and tang to grilled chicken or beef. Other condiments are just as welcome, adding sophisticated flavor to plain dishes.


Harissa, a Tunisian sauce, is often paired with couscous. However, this combination of chilies, garlic, olive oil and spices, is excellent in soups as well.


The Mediterranean countries, home to olives, capers and tomatoes, provide delicious inspiration when you want to dress up meat or chicken.


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Take tapenade, a specialty in Southern France. The dish combines the ingredients of the region -- anchovies, capers, olives, olive oil and seasonings -- blended into a paste. You can spread it on bread, slather it over grilled fish or chicken or even toss it with pasta.


Caponata, originating in Sicily, is a cooked mixture of eggplant, onion, tomato, anchovies, olives, capers and pine nuts. It has a mellow taste that's welcome as an appetizer or side dish.


Both recipes are open to adaptation and streamlining, or you can start with ingredients from the Mediterranean region and create your own flavor accents.


For example, you can omit anchovies if you're not a fan and opt for olives instead. As long as the resulting recipe is mellow and herbal tasting, you've got a winning addition to chicken or fish.





SAUTEED CHICKEN WITH MEDITERRANEAN RELISH

Makes: 2 servings


  • 4 teaspoons olive oil, divided

  • 1 large shallot, thinly sliced

  • 1/2 cup grape tomatoes, halved

  • 2 tablespoons coarsely chopped kalamata olives

  • 2 teaspoons capers

  • 2 teaspoons pine nuts

  • 1/8 teaspoon crushed dried thyme

  • 1/8 teaspoon pepper or to taste

  • 1 large or 2 small chicken breast halves, flattened 1/2-inch thick

  • 1 tablespoon flour

  • 1/4 cup chicken broth


Heat 2 teaspoons oil in a medium nonstick skillet. Add shallot and cook over medium heat for 3 to 4 minutes, until tender. Stir in tomatoes, olives, capers, pine nuts, thyme and pepper. Cook over medium-high heat for 2 minutes or until tomatoes are pulpy. Remove from skillet and set aside.

Wipe out skillet. Heat remaining 2 teaspoons oil in skillet. Lightly coat chicken with flour. Place chicken in skillet and brown over medium-high heat 2 to 3 minutes per side. Remove chicken. Pour in broth and scrape up any browned bits in skillet. Return chicken to skillet. Baste with pan juices. Cook over low heat about 2 to 3 minutes per side or until cooked through.

If using one large chicken breast half, cut into 2 serving pieces. Arrange on 2 plates. Top each with the pan juices. Either spoon the tomato mixture over the chicken or serve it on the side.

Each serving has: 325 calories; 13.5 grams total fat; 39 grams protein; 10 grams carbohydrates; 88.5 milligrams cholesterol; 1617 milligrams sodium and 1.5 grams dietary fiber.

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