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

Winter Squash and Red Swiss Chard Risotto is Colorful Cozy Cold Weather Fare (includes detailed dos and don'ts)

By Diane Rossen Worthington

http://www.JewishWorldReview.com | Want a quick trip to Italy? Then put on your apron, go into the kitchen and stir up a creamy risotto. Risotto was once the dish cooked and served to people of limited means. Rice was plentiful in the Northern Italian Po valley and this was a dish that was hearty and inexpensive enough to feed a large family. Today this rice dish, unlike our American side rice dishes, is served as a first course or even a main course, depending what else is on the menu.

Look for superfine Arborio rice from Italy, a small oval variety high in amylopectin starch. This starch lends creaminess to the finished risotto that is accentuated by the slow addition of liquid and constant stirring. Another unique feature of Arborio rice is the firm central core it retains when cooked, giving it a distinctive al dente texture. Other Italian rices for risotto are Carnaroli and Vialone Nano, but they're a bit more difficult to find. Feel free to substitute them in this recipe. Each of these rice varieties has its own characteristics, so try them all and see which one you prefer.

This is a dish that takes a bit of patience. The technique of slowly adding the warm liquid ingredients in increments and stirring the mixture continually takes time. This is simple to prepare as long as you allow the time to make it. And, believe me, it is worth it.


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In the winter months I like to combine the most colorful produce I can find. Sweet orange butternut squash is a fine companion to the slightly bitter crimson Swiss chard. Make sure to cut the red Swiss chard stalks very thin so they will cook properly with the leaves.

You can serve this as a first course to a more elaborate dinner and follow with veal or lamb chops. Or serve it as a main course, beginning with a cold weather salad of beets and arugula.

Help is on the Way: Risotto Tips

Never wash the rice; you'll be washing away the starch that gives risotto its creamy character.

Use a heavy pot with a handle so you can mix the risotto with one hand while holding the pot with the other.

Use a wooden spoon for stirring.

Keep the rice at a very low boil so that it cooks evenly and retains a creamy yet firm quality.

Serve the risotto immediately in warm shallow bowls.

Any leftover risotto can be made into patties and sauteed in olive oil.


Serves 6

  • 1/4 cup olive oil

  • 3 leeks, cleaned, light green and white part only, cleaned and finely chopped

  • 1 pound peeled and diced butternut squash into half-inch pieces (2 pound whole butternut squash)

  • 1 small bunch red Swiss chard (about 1/2 pound), cleaned and finely shredded, red stalks thinly sliced

  • Salt and pinch freshly ground black pepper

  • 5 cups chicken or vegetable broth

  • 1/2 cup dry white wine

  • 1 1/2 cups Arborio rice

  • 2 tablespoons finely chopped parsley

  • 2 tablespoons finely chopped fresh sage leaves

  • 1/2 cup freshly grated Parmesan cheese

  • Sage leaves and parsley leaves, for garnish

  • Extra Parmesan for passing

In a large saute pan, heat 2 tablespoons of the olive oil on medium heat. Add the leeks and saute until softened and lightly browned, about 4 minutes.

Add the squash and saute for 3 to 5 minutes or until the squash is lightly browned and well coated. Add the water, cover and cook another 5 to 7 minutes or until the squash is crisp-tender. Add the chard and mix to combine. Cover and cook about 3 more minutes or until the chard is wilted, stirring once or twice as it cooks. Remove the top and increase the heat and remove all the excess liquid, about a minute more. Season to taste with salt and pepper and set aside.

In a medium saucepan bring the broth and wine to a simmer on medium high heat. (Or place in a large glass measuring cup and microwave for 2 minutes.)

In a heavy large saucepan heat the remaining 2 tablespoons of olive oil on medium heat. Add the rice and stir well, making sure that all the grains are well coated, about 2 minutes. Pour in 1/2 cup of the hot broth and stir, using a wooden spoon, until all of the stock is absorbed. Continue adding the broth, 1/2 cup at a time, making sure that the rice has absorbed the previous stock, and always stirring to avoid burning or sticking. (It takes about 3 to 5 minutes between each addition.) The rice should have a very creamy consistency as you continue to add the stock.

Reserve the last 1/2 cup of broth and add it with the vegetable mixture, cooking on low heat for another 2 minutes. You many need to use a fork to mix the vegetables with the rice. Turn off the heat and add the chopped parsley, sage and Parmesan cheese, and stir well to evenly combine with the rice. Spoon into serving bowls and garnish with sage and parsley leave. Pass remaining Parmesan separately.

Advance Preparation: This may be made through second step up to 4 hours ahead. Cover and leave at room temperature.

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