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

Japanese-style tataki is easy and nutritious

By Linda Gassenheimer

JewishWorldReview.com | (MCT) The sushi craze in America has led to a wider interest in Japanese flavors. Tataki, beef or fish that has been seared, thinly sliced, chilled and served with a dipping sauce, is a recent addition to menu. A traditional tataki accompaniment is grated daikon (white radish).

In Japan, rice is often cooked along with vegetables. Any type of seasonal vegetables can be used. This pilaf calls for short-grain rice. These full, almost round grains of rice have a higher starch content than long-grain rice and are moister when cooked, causing the grains to stick together. Long-grain rice can be used for this recipe. The texture will be different but still delicious.

Japanese and Chinese rice vinegar is made from fermented rice and is milder than most western vinegars. If substituting white vinegar, add a few drops of water to soften the strength.


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A small amount of five-spice powder is needed for this recipe. It provides a unique flavor and can be added to many other Asian sauces.

This meal contains 567 calories per serving with 25 percent of calories from fat.

Wine suggestion: A delicate white wine like Muscadet goes well with sushi. Or try something nifty and new: cold sake.

Here are the ingredients you'll need for tonight's Dinner in Minutes.

To buy: 2 6-ounce tuna steaks, 1 small jar 5 spice powder, 1 small package short-grain white rice, 1 small bottle sesame oil, 1 tablespoon rice vinegar, 1 small bottle low-sodium soy sauce, 1 small daikon radish (or 1 bunch red radish), and 1 small package frozen green peas.

Staples: Fat-free, low-salt broth, minced garlic, salt and black peppercorns

Helpful Hints:

—Cracked pepper and 5 spice powder can be bought in the spice section of the supermarket.
— Red radishes can be used instead of the daikon or white radish.


—Sear tuna and let cool slightly.
—Make rice.
—While rice cooks, prepare sauce.


  • 2 6-ounce tuna steaks

  • 2 tablespoons low-sodium soy sauce

  • 2 tablespoons sesame oil

  • 1 teaspoon minced garlic

  • 2 tablespoons water

  • 1/2 teaspoon 5 spice powder

  • 1/2 cup grated daikon radish (white radish) (optional)

Heat a small nonstick skillet over high heat. Sear tuna for 2 minutes. Turn and sear second side 2 minutes. Remove to a cutting board and slice.

Mix soy sauce, sesame oil, garlic, water and 5-spice powder together. Serve sliced tuna on individual dinner plates and spoon sauce on top. Serve daikon radish on the side. Makes 2 servings.

Per serving: 326 calories (43 percent from fat), 15.4 g fat (2.4 g saturated, 5.6 g monounsaturated), 78 mg cholesterol, 41.2 g protein, 3.8 g carbohydrates, 0.8 g fiber, 605 mg sodium.


  • 1/2 cup short-grain white rice

  • 1 cup fat-free, low salt broth

  • 1 tablespoon rice vinegar

  • 2 tablespoons low-sodium soy sauce

  • 1 cup frozen green peas

  • Salt and freshly ground black pepper

Combine the rice, broth, vinegar and soy sauce in a medium-size saucepan. Cover with a lid, and bring to a boil over high heat. Immediately turn the heat down to medium, and continue to cook, covered, for 10 minutes. Add peas and continue cooking 5 more minutes. Remove from heat and let sit 1 minute. Fluff the rice up, add salt and pepper to taste and serve immediately. Makes 2 servings.

Per serving: 241 calories (2 percent from fat), 0.6 g fat (0.1 g saturated, 0.1 g monounsaturated), no cholesterol, 9.4 g protein, 48.7 g carbohydrates, 3.7 g fiber, 901 mg sodium.

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Linda Gassenheimer is the author of 14 cookbooks including her newest, "The Flavors of the Florida Keys" and "Mix 'n Match Meals in Minutes for People with Diabetes."

© 2012, Linda Gassenheimer. Distributed by MCT Information Services