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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

7 principles for to help you make the best soup ever in a slow cooker

Emma Christensen



JewishWorldReview.com | If you're trying to adapt a regular soup recipe to your slow cooker or to improve one you've already made, here are a few slow-cooking tips to help you make the best soup ever.

1. Add these ingredients at the beginning.

Some ingredients stand up to, and benefit from, longer cooking times more than others. All of these can be added at the very start of cooking.


  • Robust vegetables: Onions, root vegetables like potatoes and carrots, winter squashes, tomatoes, celery, cauliflower and broccoli

  • Meats: Lean cuts of beef, lamb, goat, whole chickens, chicken thighs and chicken legs

  • Spices: Most spices can and should be added at the beginning of cooking, though I find that rosemary can become bitter over the longest cooking times and is best added at the end.


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2. Add these ingredients at the end.

These are quicker-cooking ingredients that wouldn't hold up over hours of cooking and add some fresh flavor to a slow-cooked dish. Add all of the following ingredients in the last 30-45 minutes of cooking.


  • Softer vegetables such as peas, corn, bell peppers and spinach.

  • Meat such as chicken breast and fish. Check the chicken breast for doneness at the end of cooking and give it a little more time if it's still pink in the middle.

  • Pantry Items: Rice, noodles and other grains. You can add these already cooked, though uncooked grains are helpful for soaking up excess liquid and it makes them more flavorful. Beans can cause some debate; personally, I like to add them at the end of cooking so they retain some firmness, though they can be added at the beginning if that's easier for you.

  • Dairy products: Milk, yogurt, sour cream, cream cheese. Coconut milk is also best added at the end.


3. Cut all ingredients to the same size.

This ensures that all the ingredients will cook more or less at the same rate. 4. Take the time to brown your ingredients.

With our busy schedules, it's tempting and sometimes necessary to just dump all the ingredients in the slow-cooker and press "go." This is perfectly fine and will give you a nice warm dinner to come home to.

If you have a few extra minutes and want to take that soup up to the next level, brown the veggies and sear the meat before putting them in the slow cooker. You'll be rewarded with richer, more intense flavors in your soup.

5. Use less liquid. There is very little evaporation in the slow cooker. If you're adapting a regular soup recipe, it's likely that you won't need to use all the liquid called for. Put all your ingredients in the slow cooker and then pour the broth over top. It should cover the vegetables by about 1/2 inch. If you have excess liquid at the end of cooking, remove the lid for the last 30 minutes to let some of it evaporate.

6. Place longer-cooking ingredients on the bottom.

Meats and root vegetables will take longer to become tender than, say, cauliflower. Nestle those items around the bottom and sides of the slow-cooker, where they will have more direct contact with the slow-cooker's heating element.

7. Choosing the right cooking time.

Recipes with meat like chili are best when cooked for six hours minimum or up to 10 hours. Vegetarian recipes are best cooked for around four hours, but can do a minimum of two hours or maximum of six hours (after which the vegetables start to get unpleasantly mushy).

Keep these key tips in mind when putting together your slow-cooker recipes and you can't go wrong. A slow-cooker is also a tool like any other and you'll get better at cooking with it the more you use it.


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(Emma Christensen is a writer for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to kitchn@apartmenttherapy.com.)





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