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December 2, 2014

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

My Little Pony cookbook

By Jim Mullen




http://www.JewishWorldReview.com | According to recent news reports, Europeans have been enjoying the fine taste of horse meat, labeled as "beef," for years without knowing it. It turns out that horse meat has been a secret ingredient in many of their favorite frozen foods, from Swedish meatballs to lasagna.

In the spirit of sharing, here are some new twists on old favorite recipes for our continental friends. Bon appetit!

MY FRIEND FLICKA POT ROAST

1 (4- to 5-pound) European "beef" roast

1 (1.25-ounce) package brown gravy mix

1 (1.25-ounce) package Italian salad dressing mix

1 (1.25-ounce) package ranch dressing mix

1/2 cup water

Place European "beef" roast in slow cooker.

Combine dry gravy and dressing mixes in a small bowl and sprinkle over the roast.

Pour the water around the roast. Cook on low for 7 to 9 hours.

TRIGGER KEBABS

1 1/2 pounds European "sirloin steak," cut into 1 1/2-inch cubes

1 large bell pepper

1 or 2 medium red onions

1/2 to 1 pound button mushrooms

Cover the meat with your favorite marinade and marinate overnight in the refrigerator. Soak bamboo skewers in water at least 30 minutes before grilling.

Cut the vegetables into chunks roughly the width of the "beef" cubes. Alternately thread the meat and vegetables onto double bamboo skewers. Grill 8 to 10 minutes over medium heat, turning occasionally.

Let rest 5 minutes before serving.

BLACK STALLION CHILI CON CARNE

1 pound European ground "beef"

2 to 3 stalks celery, chopped

1 small onion, chopped

1 (8-ounce) can tomato sauce

1/4 cup ketchup

1/4 cup barbecue sauce

1 tablespoon firmly packed brown sugar

1 teaspoon dry mustard

Salt and pepper

1 tablespoon Worcestershire sauce

1 tablespoon vinegar

In a large skillet, brown European ground "beef," celery and onion. Drain the fat.

Stir in remaining ingredients and simmer, covered, 15 to 20 minutes, stirring occasionally.

Serve on toasted buns, if desired.

CHINCOTEAGUE MEATLOAF

1 1/2 pounds European ground "beef"

1/2 cup oatmeal

1 egg, beaten

1 small Vidalia or other sweet onion, finely chopped

1 teaspoon salt

1/4 teaspoon black pepper

1/4 cup ketchup

1/2 to 2/3 cup whole milk or half-and-half

Preheat oven to 350 degrees. Combine all ingredients and place mixture in a loaf baking dish. Smooth out top. Bake 60 to 75 minutes, or until done.

SEATTLE SLEW STEW

3 pounds European "beef," cubed

2 pounds potatoes, cubed

1 pound carrots, cubed

4 cups beef broth

Salt, pepper and other seasonings to taste

Sear "beef" cubes in a skillet. Combine ingredients in a large pot and simmer until ingredients are tender, about 2 hours.

HI HO SILVER MEATBALLS

1 1/2 pounds European ground "beef"

1 large egg, beaten

1 cup Italian-seasoned breadcrumbs

1 medium onion, chopped fine

4 garlic cloves, crushed and minced

1/2 teaspoon crushed red pepper flakes

1/4 cup grated Parmigiano or 1/4 cup Romano cheese

Salt and pepper to taste

Preheat oven to 350 degrees. Combine ground "beef" with other ingredients in a large mixing bowl. Roll mixture into 1 1/2-inch balls and place on baking sheet. Bake about 20 minutes, or until meatballs are no longer pink in the center.

MR. ED BURGERS

1 1/2 pounds European ground "beef"

Salt and freshly ground black pepper

Divide "beef" into 4 equal parts, shape into patties and place on well-oiled, preheated grill. Cook to desired doneness.

For a fun change, instead of buns, serve on Sea Biscuits.

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

Comment by clicking here.

Jim Mullen is the author of "It Takes a Village Idiot: Complicating the Simple Life" and "Baby's First Tattoo."


Previously:


Musings on the mutability of time
The envelope, please!
The car of the future
Where's Gutenberg when you need him?
You are what you watch
Today's special: Cacophony, with a side order of the flu
His and her movies
WARNING: The local gym may be hazardous to your health
The Starbucks Gap
Meat-free holiday about as happy as a heart attack
All I don't want is another gadget
We went to the fiscal cliff and all i got was this stupid t-shirt
Some years, you just want to stay home
The first Thanksgiving family feud
Spamming the globe
Suburban mall is an endangered species
Worthless heist: Only in the world fine arts
The debate debate
Looking for a shortcut to penury? Buy a car
The pros and cons of a chicken tattoo
Does saying 'no' make us bad grandparents?
Crying 'foul' over ballpark proposals
College loans and job-search groans
That buzzing you hear is the sound of time flying
Too much of anything can get annoying
Five billionth in line for the throne
WARNING! This article may cause drowsiness
The mail and email of the species
Jotting down the un-bucket list
Bees deliver stinging fashion critique
Have a tissue issue? Help is a phone call away
My guy's guys are better than your guy's guys
Divorce, Facebook style
Millionaires are a dime a dozen
What not to name the baby
Technology is a wonderful thing -- when it works
A bad case of the wedding bill blues
Of cupcakes, teenage moms and crazy nuptials
FOOD FIGHT!
Rolling Stoned
Caterwauling over death of books is premature
Ask your doctor if this column is right for you
Could shopping be any more inconvenient?
Thanks for the lack of memories
Help wanted: Teenage life coach with all the answers
Sorry, wrinkles are not legal proof of age
Dead mice tell no tales
GOING PAPERLESS -- PRICELESS!
Should bad behavior be rewarded?
The perplexing problems of the rich and famous
Do these glasses make my gut look big?
More expensive by the dozen
In one year and out the other
Thank heaven it's Black Friday
Planning for the long term ---- tomorrow
READING THIS WILL MAKE YOU THIN AND HAPPY!
The Seven Secrets of Success
It's tough living off the gridIt's tough living off the grid
How not to clean the houseIt's tough living off the grid The yellow badge of cowardice
Any way you slice it
Home sweet homeschooling
Don't Head for the Borders
Money ball
Golf and death go hand in hand
Tune in, turn off, unplug
The radar curtain
Is Steve Jobs clouding my privacy?
The gift of garbage
Johnny Intern, Ph.D.
Twenty-foot fences make good neighbors
You must remember this…
TV experts and real news
Hey caller, where's the fire?
My sad cushy life
Pacemaker, don't you mess around with me
Big Brother is skinny
Flight of the snowbirds
This HDTV needs child support
Dear Future: Where's the dome?
Not so elementary, my dear Watson
A vacation revolution
Your call is very unimportant to us
Life: There's no app for that
Bam! Practical kitchen magic
Poisoning myself
Ban Huck Finn in schools --- even the sanitized version!
$38,000 for traffic and weather updates
2011 Predictions: Nostradamus was a hack
2010: A year of annoying junk
Why do bad things happen to stupid people?
Moving on from movie theaters
Money never sleeps, but it does pass out
President Trump kept it classy
Stalking your college kid won't change a thing
Putting my life in ‘Jeopardy’
Mo' government, mo' problems
iLostIt
Dressed for excess
Expert tease
The mysteries of Jersey
‘You are a toilet, where am I?’
Don't we all cheat at the game of life?
What happens when I forget where Google is?
Don't let the doorman hit you on the way out
Picasso fiasco
Purple (hair) ‘Daze’
Let me hear your body talk
Working from work
Babies deserve clean restrooms, too
3-year-old bear-killers are a thing of the past
Money-making ideas on the fly
Collecting and hoarding
Chain of fools
Please come pick up your acting awards, ESPN commentators, you've earned them
You've been superpoked by the U.S. gov't
e-Readin', e-Writin' and e-Rithmatic
A pose by any other name
Warning: Column contains 2010 spoilers
‘He loves only gold, only gold’
Think about direction, wonder why …
Flushing your money down a diamond-studded toilet
More like ‘wack’ Friday
The good, the ad and the ugly
The desert of the real
Let books be large and in charge
I was insulting people way before the Internet
GPS drill sergeant: Left, right, left!
Butterfly in the sky, you make winds go twice as high
Music to my ears it's not
You don't light up my life
Fair or not: Country living is far from ‘Little House’
A parable for the ‘ages’
Top 100 Cable news stories of the century
Green dumb
A developing story
Thinking outside the lunch box
What's good for the goose is good for the scanner
Newspapers will survive, but network TV?
A really big show of generation gaps
When pigs flu
The reports of our decline have been greatly exaggerated
Mergers and admonitions
Invest in gold: little, yellow, different
Stuck in Folsom Penthouse
Collecting karma
Setting loose the creative ‘juice’
It's all in the numbers
You're damaging your brain with practical skills
The real rat pack
The unspeakable luxury of the Park-O-Matic
Gross-ery shopping



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