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April 21, 2014

Andrew Silow-Carroll: Passoverkill? Suggestions to make next year's seders even more culturally sensitive

Sara Israelsen Hartley: Seeking the Divine: An ancient connection in a new context

Christine M. Flowers: Priest's execution in Syria should be call to action

Courtnie Erickson: How to help kids accept the poor decisions of others

Lizette Borreli: A Glass Of Milk A Day Keeps Knee Arthritis At Bay

Lizette Borreli: 5 Health Conditions Your Breath Knows Before You Do

The Kosher Gourmet by Betty Rosbottom Coconut Walnut Bars' golden brown morsels are a beautifully balanced delectable delight

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

Rethinking the taco: Portobello and zucchini; beans-and-greens with goat cheese

By Marialisa Calta


Say goodbye to ground meat and hello to delicious portobello mushrooms, zucchini, onions and tomatoes in these tasty and healthful tacos




http://www.JewishWorldReview.com | In the 1950s, tacos were virtually unknown to Americans except those living in California and the Southwest, according to "The Oxford Companion to American Food and Drink." That changed when burger-stand owner Glen Bell of San Bernardino, Calif., decided to make his favorite Mexican snack into a fast-food item; in 1962, he opened the first Taco Bell.

"Taco Bell had to overcome vast distrust and prejudice among many American consumers against Mexican restaurants," writes editor Andrew F. Smith. Bell did this by emphasizing the similarities of a taco to a burger (ground beef, lettuce, tomato). Today, the taco is part of many Americans' snacking habits, school lunches and fast-food entrees.

But it may be time to rethink the taco, says Martha Stewart in her new book "Meatless." Her taco recipes are beef-free, but chock-full of healthy vegetables, beans, cheese and plenty of flavor. (Stewart also rethinks burgers, pizza, lasagna and other dishes for fabulous meatless fare.)

Note: For the recipes below, try to find organic corn tortillas or "sprouted" corn tortillas. Both types have a slightly heftier texture, and the corn flavor really comes through.




PORTOBELLO AND ZUCCHINI TACOS


Yield:: 8 tortillas, or 4 servings


  • 5 portobello mushrooms, stemmed and sliced 1/2-inch thick

  • 2 teaspoons dried oregano

  • 2 tablespoons olive oil

  • 1/4 cup water

  • Coarse salt and freshly ground black pepper

  • 4 medium zucchini, cut into 2-by-1/2-inch sticks

  • 1 red onion, halved and sliced 1/4 inch thick

  • 8 small (4 1/2- to 6-inch) corn tortillas (see note above)

  • 4 to 6 ounces Monterey Jack cheese, shredded (1 to 1 1/2 cups)

  • 1 cup halved or quartered cherry tomatoes


Preheat oven to 425 degrees. On a rimmed baking sheet, toss the mushrooms with 1 teaspoon oregano, 1 tablespoon oil and the water; season with salt and pepper. On another rimmed sheet, toss the zucchini and onion with the remaining oregano and oil; season with salt and pepper.

Roast both pans of vegetables, tossing occasionally until vegetables are browned and fork-tender, 25 to 30 minutes. The zucchini may cook faster than the mushrooms, so start checking after about 18 minutes.

Using tongs, hold each tortilla directly over a gas flame, turning until heated through, about 5 seconds. Alternatively, reduce the oven temperature to 350 degrees, wrap the tortillas in parchment, then in foil, and warm for a few minutes in the oven.

To serve: Divide the mushrooms and vegetables among the tortillas. Top each tortilla with 2 to 3 tablespoons of cheese and about 2 tablespoons of chopped tomatoes. Serve warm.


WE FEED YOUR SOUL, INTELLECT --- AND STOMACH

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BEANS-AND-GREENS TACOS WITH GOAT CHEESE


Yield:: 8 tortillas, or 4 servings


  • 3 tablespoons olive oil .

  • 2 red onions, sliced into 1/4-inch-thick rounds

  • 5 cloves garlic, thinly sliced

  • 1 pound Swiss chard, stems and ribs removed, leaves washed well and coarsely chopped

  • 1 cup cooked or canned cannellini beans, drained and rinsed

  • 1/2 cup vegetable stock

  • Coarse salt and freshly ground black pepper

  • 8 (8-inch) white corn tortillas (see note above)

  • 2 ounces crumbled fresh goat cheese (1/3 cup)

  • Fresh cilantro sprigs


Heat oil in a large skillet over medium heat. Cook onions until soft, stirring frequently, about 6 minutes. Add garlic and cook, stirring, 1 minute. Stir in chard, beans and stock. Cook until greens are wilted and beans are warmed through, about 4 minutes. Season with salt and pepper.

Using tongs, hold each tortilla directly over a gas flame, turning until heated through, about 5 seconds. Alternatively, wrap the tortillas in parchment, then in foil, and warm for a few minutes in a 350-degree oven.

Divide the chard mixture among the tortillas. Sprinkle with cheese and cilantro and serve.

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





© 2013, Marialisa Calta. Distributed by UFS, Inc.

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