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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

Spinach and Ricotta Dumplings: Ravioli without the pasta --- A light alternative

By Diane Rossen Worthington





http://www.JewishWorldReview.com | Do you ever find yourself wanting the taste of a pasta dish but not the bulk? Poached spinach-ricotta balls might be just what you're looking for. They are the "nude" ravioli -- the stuffing without the pasta -- sauced with your favorite tomato sauce. You can also serve these nuggets with melted butter and fresh sage.

I have been making these fluffy, light vegetable balls for many years. I really like author Pamela Sheldon John's recipe because it is very easy to put together. She calls for using spoons instead of hands to form the mixture into little quenelle-shaped dumplings, which is much less messy. Freshly grating the nutmeg and cheese really adds an important flavor dimension.

It is worth it to start with fresh spinach, cook it, and then chop it. If you are in a hurry, you can try the defrosted chopped spinach, making sure to wring out all excess water so the dumplings will stay together when they are poached in the boiling water.



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Feel free to use your favorite tomato sauce or to try my California-style version of the classic marinara sauce that includes both canned and sun-dried tomatoes for extra-rich flavor. This thick home-style sauce is equally good on pasta, pizza, meatballs or eggs. I always think it's worth it to make a large amount and have leftover sauce stored in the freezer for future meals.

You can serve these "nude" ravioli as a first course or as a side dish with simple grilled foods. It also makes a light vegetarian luncheon dish.





RAVIOLI GNUDI (SPINACH AND RICOTTA DUMPLINGS)


Serves: 6


  • 3/4 cup steamed spinach, finely chopped

  • 3/4 cup whole-milk ricotta cheese

  • 1/2 cup grated pecorino or Parmigiano-Reggiano cheese

  • 2 large egg yolks

  • 1/4 teaspoon freshly grated nutmeg

  • 1/2 teaspoon sea salt

  • 1 cup unbleached all-purpose flour

  • 3 cups favorite tomato sauce or recipe below

  • Extra Parmesan cheese, for garnish


1. In a large bowl, combine the spinach, ricotta, pecorino and egg yolks. Stir to blend. Stir in the nutmeg and salt to taste, then gently stir in the flour, mixing just enough to pull the mixture together.

2. Bring a large pot of salted water to a boil. Heat the tomato sauce, and spread a thin layer of it over the bottom of a 9- by 13-inch baking dish. Set aside.

3. Using two tablespoons, shape and compact the ricotta mixture into ovals and drop them directly into the boiling water in batches, so as not to crowd the pot. They will float to the top when done, after 3 to 4 minutes.

4. Using a wire skimmer or slotted spoon, transfer the gnudi to the casserole dish. Keep warm in a low oven. Repeat to cook all the remaining gnudi. Spoon the remaining tomato sauce over the gnudi, garnish with Parmesan and serve at once.


Diane's Double-Tomato Herb Sauce:



Makes: About 2 quarts


  • One 3-ounce package dry-packed sun-dried tomatoes

  • 2 tablespoons olive oil

  • 1 medium onion, finely chopped

  • 1 medium carrot, peeled and finely chopped

  • 1 celery rib, finely chopped

  • 1 (28-ounce) can crushed tomatoes

  • 1 (14-ounce) can tomatoes, diced

  • 2 garlic cloves, minced

  • 1 cup full-bodied red wine like Chianti or Merlot

  • 2 cups water

  • 1/4 cup finely chopped parsley

  • 1 teaspoon finely chopped fresh thyme or 1/2 teaspoon dried

  • 1/4 cup finely chopped fresh basil or 2 tablespoons dried

  • Salt and pepper to taste


1. Place the sun-dried tomatoes in a small mixing bowl and pour boiling water over them. Let them steep for 5 minutes. Drain the softened tomatoes and reserve.

2. Heat the oil in a large nonaluminum pot over medium heat. Add the onion, carrot and celery, and cook until soft, stirring frequently to prevent burning, about 10 minutes. Add both the canned tomatoes and the softened sun-dried tomatoes, the garlic, wine, water and herbs. Partially cover and reduce the heat to medium-low. Simmer for 1 1/2 hours, stirring occasionally. Add salt and pepper.

3. Puree the mixture in the pot with a hand blender or in a food processor fitted with the metal blade until the sauce is a fine puree with no large pieces of tomato. You may need to add more water for a sauce-like consistency since the sun-dried tomatoes provide extra thickness. Taste for seasoning, adding more salt and pepper and herbs it desired. Serve hot.

Advance Preparation

The sauce can be prepared up to five days in advance, covered, and refrigerated. It also can be frozen in small containers for up to two months.

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© 2012, Diane Rossen Worthington. Distributed by Tribune Media Services Inc.