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

A saute of spring vegetables that's fresh, fast, healthy and delicious (TWO RECIPES)

By Marialisa Calta

http://www.JewishWorldReview.com | Fans of reliable, understandable, well-tested recipes have been following Marie Simmons for several decades. Author, teacher, mother and grandmother, Simmons has been churning out cookbooks since the late 1980s. She has more than 20 to her name.

There's no razzle-dazzle about her. She is not a TV regular. Her cookbooks have covered such un-glitzy subjects as bar cookies, muffins and eggs. They are always thorough, but typically not encyclopedic. The salient point about a Marie Simmons cookbook is this: The recipes work.

In a recent phone interview, Simmons noted that she is not a trained chef but a well-trained home cook, "one of the lucky ones" who learned at her mother's and grandmother's sides. This training was cemented during years spent in the test kitchen of Woman's Day magazine.

"There is nothing like those women's magazines to teach you to be accurate and thorough," she says. What those publications demonstrate is a respect for the woman at home who is strapped for time and lacks a culinary degree. Simmons' books demonstrate a similar respect for her readers.


Every weekday JewishWorldReview.com publishes what many in the media and Washington consider "must-reading". HUNDREDS of columnists and cartoonists regularly appear. Sign up for the daily update. It's free. Just click here.

It's not that she hasn't changed with the times. Simmons, who grew up in an Italian family and describes her palate as "Mediterranean," knows how to spice globally. "Some of my recipes might not be strictly authentic," she says. "But they have authentic flavors."

Simmons also has a degree in nutrition, which has always given her an interest in healthy cooking. Her latest book, "Fresh & Fast Vegetarian" (Buy it at a 36% discount by clicking here or order in KINDLE edition at a 45% discount by clicking here), showcases this interest in spades. The food is healthy, appealing, flavorful and fun. And, no surprise here: The recipes work.


Makes: 4 servings

  • 4 tablespoons extra-virgin olive oil, divided

  • 1 (12-ounce) bag frozen artichoke hearts, partly thawed and blotted dry (see note)

  • Coarse salt and freshly ground black pepper

  • 1/2 cup shallot wedges (1/4-inch wedges)

  • 1 clove garlic, peeled and sliced paper thin

  • 1 cup diagonally thin-sliced slender carrots

  • 1 cup 1-inch lengths slender green beans

  • 1/4 cup water

  • 12 ounces slender asparagus, cut diagonally into 1-inch lengths

  • 1 cup frozen petite green peas

  • 2 tablespoons chopped fresh dill or mint

  • Lemon wedges

Heat 2 tablespoons oil in a large skillet. When oil is hot enough to sizzle a piece of artichoke, add artichokes, cut sides down, and cook over medium heat until golden brown, about 5 minutes. Turn, sprinkle with salt and a generous grinding of black pepper, and brown the other sides, about 5 minutes. Transfer to a bowl.

Add remaining 2 tablespoons oil, shallots and garlic to the pan and cook, stirring, over low heat until sizzling. Add carrots, green beans and water. Sprinkle with 1/2 teaspoon salt and a grinding of black pepper and cook, covered, until vegetables are crisp-tender, about 5 minutes. Add asparagus and peas and cook, stirring, uncovered, until asparagus is crisp-tender, about 3 minutes. Add cooked artichokes and dill and cook, stirring, over medium-low heat until artichokes are heated through, about 2 minutes. Serve with lemon wedges.

Note: If you can get fresh baby artichokes, by all means, use them. Cook them as directed, browning them on both sides. Cover and cook over low heat until tender, an additional 5 minutes or so.

Recipe from "Fresh & Fast Vegetarian," by Marie Simmons (Buy it at a 36% discount by clicking here or order in KINDLE edition at a 45% discount by clicking here)


Makes: 4 servings

For the kale:

  • 10 ounces Tuscan kale (also sold as "lacinato" or "dinosaur" kale), rinsed and dried .

  • 2 tablespoons fresh lime juice

  • 1 tablespoon extra-virgin olive oil

  • 1/2 teaspoon coarse salt

For the salsa:

  • 1 ripe avocado, pitted, peeled and diced

  • 1 ripe tomato, diced

  • 1/2 cup diced red onion

  • 1 teaspoon stemmed and seeded jalapeno pepper, finely chopped, plus more to taste

  • 1 small clove garlic, peeled and grated

  • 1 tablespoon lime juice

  • 1 tablespoon extra-virgin olive oil

  • 1/2 teaspoon coarse salt

For serving:

  • 1/4 cup unsalted, hulled pumpkin seeds or roasted sunflower seeds, toasted

Cut along both sides of the stems of each kale leaf with a sharp knife. Discard stems. Gather leaves on a cutting board and slice, crosswise, into 1/8-inch slivers. You should have 4 to 6 cups, lightly packed.

Combine kale, lime juice, oil and salt in a large bowl. Rub together with your hands until the leaves wilt, 1 to 2 minutes. Set aside.

Combine salsa ingredients and stir to blend. Taste and add more jalapeno, if desired.

Add salsa to kale and toss to combine. Sprinkle with toasted seeds and serve at room temperature.

Recipe from "Fresh & Fast Vegetarian," by Marie Simmons (Buy it at a 36% discount by clicking here or order in KINDLE edition at a 45% discount by clicking here).

Interested in a private Judaic studies instructor — for free? Let us know by clicking here.

Sign up for the daily JWR update. It's free. Just click here.

To comment, please click here.

Marialisa Calta is the author of "Barbarians at the Plate: Taming and Feeding the American Family" (Perigee, 2005)

© 2012, Marialisa Calta. Distributed by UFS, Inc.