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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

This curries favor of vindaloo fanatics

By Noelle Carter




JewishWorldReview.com | If you love spice, you can't go wrong with this vindaloo, which packs more than a little heat. Chef Geeta Bensal of Clay Oven in Irvine, California was happy to share her recipe with us, noting that her restaurant's habanero-spiced vindaloo is "made with our own home-grown habaneros."

CLAY OVEN'S SPICY HABANERO LAMB VINDALOO

SERVES: 1 hour

TOTAL TIME: Serves 4


Ingredients:

  • 1 large or two small habanero chiles, seeded and chopped
  • 2 tablespoons vinegar
  • 1 (2-inch) piece of fresh ginger, peeled and minced
  • 8 cloves garlic, peeled and minced
  • 2 cups water, divided, plus more for grinding the ginger and garlic and thinning the gravy if needed
  • 2 medium tomatoes, finely chopped
  • 1/4 cup grated coconut (you can use unsweetened frozen coconut)
  • 1/4 cup rice bran or canola oil, divided
  • 4 bay leaves
  • 8 black peppercorns
  • 1 cinnamon stick
  • 4 cloves
  • 1 teaspoon cumin seeds
  • 2 pods green cardamom, smashed
  • 3 white onions, finely chopped
  • 1 whole dry red Kashmiri chile
  • 1 tablespoon coriander powder
  • 1 teaspoon turmeric
  • 2 pounds lean lamb, cut into roughly 1-inch cubes
  • Salt to taste
  • 1 tablespoon cumin powder
  • 8 (1-inch) cubes boiled, peeled boiling potato
  • 2 tomatoes, cut into quarters
  • 1/4 cup chopped cilantro, divided



Directions:

1. Soak the seeded, chopped chile in the vinegar for a few minutes to soften, then grind to a paste (a mortar and pestle work well for this). Grind the ginger and garlic as well to a paste, adding a little water if needed to soften. Finally, use a blender to puree the finely chopped tomatoes and coconut together with 1 cup of the water.

2. In a large, heavy-bottomed saute pan, heat 3 tablespoons of the oil over high heat until hot. Add the bay leaves, peppercorns, cinnamon stick, cloves, cumin seeds and cardamom, and toast for a minute or so, just until aromatic, being careful not to burn the spices. Stir in the onions, then the ginger and garlic paste, the Kashmiri chile, coriander powder and turmeric. Reduce the heat to medium and cook, stirring frequently, until the onions are golden brown, about 20 minutes. If the gravy begins to thicken too much and dry out, and/or the onions begin to stick, stir in water, a little at a time, and continue cooking.

3. Remove the pan from the heat and spoon the spiced onion mixture into a bowl. Place the pan back over high heat and add the remaining tablespoon of oil. Add the lamb pieces and sear on all sides until well-browned, 8 to 10 minutes. Remove the pan from heat and place the lamb pieces on a plate. Add the spiced onion mixture back to the pan and heat over medium heat, scraping any lamb flavoring from the base of the pan.

4. At this point, taste the mixture, adding salt to taste. Remove the whole spices if desired (the gravy can also be pureed at this point for a smoother consistency). Stir the lamb into the gravy along with the cumin powder and habanero paste. Cook over medium-low heat, stirring frequently, to marry the flavors, 2 to 3 minutes, then stir in the pureed tomatoes and coconut. Add the remaining cup of water.

5. Continue cooking until the lamb is fully cooked, an additional 10 to 15 minutes. When the lamb is almost ready, stir in the potatoes and quartered tomatoes, along with one-half of the chopped cilantro. Taste again, seasoning as desired before serving. Serve the vindaloo garnished with the remaining chopped cilantro.



WE FEED YOUR SOUL, INTELLECT --- AND STOMACH

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EACH SERVING

Calories: 638
Protein: 46 grams
Carbohydrates: 26 grams
Fiber: 5 grams
Fat: 39 grams
Saturated fat: 10 grams
Cholesterol: 136 mg
Sugar: 8 grams
Sodium: 139 mg
NOTE: Adapted from executive chef Geeta Bensal of Clay Oven. Serve the vindaloo with rice or naan. Kashmiri chiles are available at Indian markets and select cooking supply stores, as well as online. Rice bran oil is available at select well-stocked markets, as well as health and cooking stores, and online.

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© 2014, Los Angeles Times Distributed by MCT Information Services

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