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

Techniques for making the perfect Split Pea Soup, a seriously simple standby (2 recipes)

By Diane Rossen Worthington

JewishWorldReview.com | Split pea soup was a favorite during my college days -- inexpensive, filling and straightforward to prepare. I liked to add smoked bacon and lots of carrots. I may not be a college girl anymore, but I still feel the same way about split soup -- it's a satisfying soup for cold days and evenings. I prefer using yellow peas, which I find to be prettier to look at and more delicate in flavor than the green variety.

Split peas are actually a pea variety grown specifically for drying. They are often used for soup making because they act as a thickener and almost fall apart as they cook. Unlike beans, split peas don't need soaking, making this soup a perfect Seriously Simple soup standby.

Split Pea Soup with Yam and Cumin includes the sweet yam along with the aromatic and bold cumin flavor. You'll be surprised at how harmonious these flavors are together. If you add more broth and thin it out, you could serve this soup as a first course. This is a family standard at our house on cold days.

The other version below, Yellow Split Pea Soup with Mushrooms and Smoked Turkey, is definitely fit for a main course on a cold day. This simple soup has a couple of surprises: smoked turkey instead of the usual ham and a garnish of shredded sugar snap or Chinese peas for a garden-sweet crunch. Most of the turkey goes in right before serving, so the texture is preserved.


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Whichever soup you choose, make sure to serve it alongside a bright green salad tossed with toasted pine nuts, sweet cherry tomatoes and an assertive lemon vinaigrette. Bread is a must for this rustic hearty meal. Depending upon my mood I might accompany this with warm crusty French or sourdough rolls or thick slices of whole wheat bread. A glass of a Rhone varietal like Syrah or Shiraz will bring it all together. Helpful Hints:

  • Check for and discard pebbles and then rinse them in a large strainer before cooking.

  • Add extra fresh herbs to freshen the flavor.

  • Use green split peas instead of the yellow, and add a 10 ounce package frozen peas after the split peas are cooked.

  • To make this a vegetarian soup, use vegetable broth, omit meat and for a smoky flavor add some chipotle or ancho chile powder or chipotle puree.

  • For added flavor, add a peeled and diced parsnip or winter squash when you add the carrot.

  • These soups may be prepared up to 4 days in advance and refrigerated. You may also freeze the soup. Make sure to adjust the seasonings and add fresh herbs when you reheat the frozen soup.


Serves 6-8

  • 2 tablespoons olive oil

  • 1 medium onion, finely chopped

  • 2 stalks celery, sliced

  • 3 carrots, peeled and sliced

  • 1 medium yam, peeled and cut into 2-inch pieces

  • 2 cup yellow or green split peas, rinsed and picked over

  • 8 cups chicken or vegetable broth

  • 1/2 teaspoon ground cumin

  • Salt and freshly ground black pepper

1. In a large Dutch oven or soup pot, heat the oil over medium heat. Saute the onion for 3 to 5 minutes or until softened. Add the celery, carrots and yam, and saute for another 3 minutes or until just slightly softened.

2. Add the split peas, broth, salt and cumin, and bring to a simmer over medium low heat. Partially cover and cook for about 50 to 60 minutes, or until the peas are tender.

3. When the soup is finished cooking, coarsely puree the soup with a hand blender right in the pot just until the desired texture is reached. Taste for seasoning.

4. Serve immediately. Refrigerate or freeze any leftover soup.


Serves 4-6

  • 2 tablespoons olive oil

  • 1 medium onion, finely chopped

  • 1 celery rib, sliced

  • 2 carrots, peeled and sliced

  • 3/4 pound mushrooms, sliced

  • 1 medium yellow pepper, seeded and coarsely chopped

  • 1 cup yellow split peas, cleaned and picked over

  • 1/2 pound smoked turkey, coarsely chopped

  • 6 cups chicken broth

  • 1/4 cup finely chopped parsley

  • 1/2 teaspoon finely chopped fresh sage or 1/4 teaspoon dried

  • 1/2 teaspoon finely chopped fresh thyme or 1/4 teaspoon dried

  • Salt and freshly ground black pepper

  • 1/4 pound sugar snap or Chinese peas, cleaned and thinly sliced


1/4 cup finely chopped parsley

Fresh thyme leaves

1. Heat the oil on medium heat in a 6-quart soup pot. Saute the onion for 3 to 5 minutes or until softened. Add the celery, carrots, mushrooms and yellow pepper, and saute for another 2 minutes or until slightly softened.

2. Add the split peas, 1/4 cup of the smoked turkey, broth and fresh herbs, and bring to a simmer on medium-low heat. Partially cover and cook for about 50 to 60 minutes.

3. Coarsely puree the soup in the pan using a hand blender or in a food processor fitted with the metal blade. Add the remaining turkey, salt and black pepper and return to the pan and simmer for 5 minutes. Taste for seasoning.

4. Just before serving, add the sliced snow peas and heat through. Serve immediately garnished with the fresh herbs.

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© 2013, Diane Rossen Worthington. Distributed by Tribune Media Services Inc.