In this issue
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

Curried Squash Soup With Spiced Pumpkin Seeds is hearty, tangy --- delicious

By Lisa Odegard

JewishWorldReview.com | At this time of year, squash is so abundant that many of us feel compelled to use it in as many ways as possible. What better way is there to enjoy this class fall vegetable than in a hearty, tangy soup? The spiced seeds are a perfect addition to the soup, but you might want to make these just to keep on hand as a snack. .


  • 1 sweet potato (see note)
  • 1 1/2 acorn squash (see note)
  • 6 tablespoons unsalted organic butter
  • Salt and pepper
  • 1 red onion peeled, trimmed, and finely diced
  • 1/4 teaspoon fresh ground nutmeg
  • 1/3 teaspoon curry powder
  • 1/3 teaspoon ground ginger
  • 1 1/2 quarts vegetable stock
  • 1/4 cup whole milk
  • Spiced pumpkin seeds (see recipe below)
  • Creme fraiche (for garnish, optional)
  • Toasted peasant bread (for garnish, optional)

Preheat the oven to 350 F. Cut each squash in half and discard the seeds. Brush cut sides with 2 tablespoons of melted butter. Season squash with salt and pepper. Arrange the squash cut side down on a rack placed in a baking tray and bake until tender, about 1 hour. Bake sweet potato until soft (about 40 min).

In a medium stockpot, melt the remaining 4 tablespoons of butter. Over low heat, sweat the onion with all spices listed above. Pour in stock and bring to a simmer. Cook about 20 minutes.

When squash is soft, scoop out the insides of the squash and sweet potato and throw out the skin. Then puree the sweet potato and squash in a blender, adding milk as you are blending. Add the pureed squash to onions and hot stock. Use low heat until soup is heated through. Do not allow soup to simmer or boil. Season soup with salt and pepper and add more spices if necessary. Garnish soup with creme fraiche and/or spiced pumpkin seeds, and serve with toasted peasant bread.


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Note: You can substitute the sweet potato and acorn squash with 2 butternut squash.


  • 1 tbsp olive oil
  • 1/2 cup pumpkin seeds
  • 1/4 tsp salt
  • 1/2 tsp ginger
  • 1/8 tsp ground cardamom
  • 1/4 tsp allspice
  • 1/8 tsp cloves
  • 1/4 tsp cinnamon

Toss oil and pumpkin seeds together, then add salt and spices, and bake in oven for 5-8 minutes at 375 F or until toasted and the spices are fragrant.

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