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

Winter Squash Enchiladas with Tomatillo Salsa and Spicy Crema perfect for fall

By Diane Rossen Worthington

JewishWorldReview.com | These enchiladas may linger in your memory long after you have enjoyed them. Savory yet slightly sweet, these squash-stuffed tortillas are just unusual enough to brighten up any meal. If you don't have time to make tomatillo salsa, buy ready-made from the store. You can now find peeled and precut butternut or other winter squash in supermarkets that will save you even more time. These shortcuts help cut out lots of steps.

You will have to do a few things in advance to put these amazing enchiladas together. To roast the garlic, wrap 15 peeled garlic cloves in foil and bake at 375 F for about 45 minutes, or until soft. Cool the garlic cloves and mash them to a paste. The roasted garlic puree adds a complex flavor layer to the squash. Make up the spicy crema by adding a few dashes of chipotle Tabasco or other hot sauce to Mexican crema or pareve sour cream. You can also switch out the corn for cooked black beans for a different taste.

Once all of the preparation is done, you can have fun putting these together with friends, almost like an assembly line. I have doubled the recipe successfully for larger parties and have often doubled it so I can freeze a recipe for a future meal. You can prepare these a day ahead, cover and refrigerate. Bring to room temperature before baking. If they are frozen, defrost and reheat.

Serve this as vegetarian main course along with a simple green salad with toasted pumpkin seeds. Or serve as a side dish. Chilled Mexican beer, Sauvignon Blanc or a spicy Zinfandel would be a nice accompaniment.



  • 1 winter squash, about 2 1/2 pounds, halved or 2 pounds precut, peeled and seeded squash

  • 2 tablespoons olive oil

  • 2 leeks, light green and white part only, finely chopped

  • 1 tablespoon roasted garlic (see above)

  • 1 cup corn kernels (about 2 ears, shucked) or frozen and defrosted

  • 1/4 teaspoon ground cumin

  • Salt and freshly ground black pepper

  • 2 tablespoons finely chopped cilantro

  • 12 (6-inch) corn tortillas

  • 3 cups shredded pareve cheese

  • 1 recipe Tomatillo Salsa (see below) or favorite store-bought

  • 1/2 cup spicy crema (see above)

  • 2 tablespoons finely chopped cilantro, for garnish

1. Carefully cut the peel from the squash and cut the flesh into 1-inch slices, removing the seeds. (Or use the pre-cup and peeled squash.) In a large steamer put 2 inches of water on the bottom and bring to a boil. Using tongs, carefully place the squash slices in the steamer, cover and steam on medium heat for 15 to 20 minutes, or until fork tender. OR Place the squash in a glass bowl. Cover loosely with plastic and microwave on high for 5 minutes or until fork tender. Reserve.

2. In a large skillet, heat the oil on medium-high heat. Add the leeks and sauté for 5 to 7 minutes or until very soft and lightly browned. Add the cooked squash and roasted garlic and continue sautéing for 2 to 3 more minutes or until the squash is soft and mashed. (Use a potato masher to mash it up.). Add the corn and cook another minute. Add the cumin, salt, pepper and cilantro, and mix to combine. Reserve.

3. Preheat the oven to 350 F. Grease a 9- by 13-inch baking pan.

4. Transfer the cheese into a bowl. Place the bowls of squash, cheese and salsa on a counter with individual serving spoons.

5. Using tongs, place each tortilla over the flame of the burner or in a non-stick skillet for about 10 seconds to soften it. Place each tortilla on the counter and fill with 1 big tablespoon of the squash filling down the middle of the tortilla. Sprinkle two tablespoons of the cheese on top and then roll it up. Place the enchilada seam side down in the baking pan. Repeat with the remaining tortillas.

6. Pour over the salsa evenly. Sprinkle the remaining cheese over the enchiladas. Bake for about 20 to 25 minutes or until the enchiladas are bubbling and the cheese has melted.

7. To serve, place 2 enchiladas on a plate and put a dollop of the spicy crema on top. Garnish with cilantro and serve immediately.

Advance Preparation: The roasted garlic, salsa and spicy crema can be made 1 day ahead, covered and refrigerated. The squash can be made 1 day ahead through step 2, covered and refrigerated.


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The tomatillo resembles a small green tomato. A relative of the Cape gooseberry, tomatillos have a slightly lemony, herbal flavor. If fresh tomatillos are unavailable, substitute a drained 12-ounce can of tomatillos.

Makes about 1 3/4 cups.

  • 1 3/4 cups chicken stock

  • 3/4 pound tomatillos, husked, rinsed and diced

  • 4 scallions, light green and white part, sliced thinly

  • 2 medium cloves garlic, minced

  • 1/ 4 teaspoon ground cumin

  • 2 jalapeno chilies, finely chopped (or to taste)

  • 2 teaspoons lime juice

  • 2 tablespoons chopped cilantro

  • Salt

1. Combine the stock, tomatillos, scallions, garlic, cumin and 1 chopped chili in a pan on medium-high heat and bring to boil. Reduce heat, partially cover and simmer for about 15 minutes or until slightly thickened. Cool slightly. With a hand blender puree the mixture leaving some texture. Add the remaining chili, lime juice, cilantro and salt. Taste for seasoning. Cover and refrigerate. Remove from refrigerator 1/2 hour before serving.

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Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Holidays," and also a James Beard award-winning radio show host.

© 2013, Diane Rossen Worthington. Distributed by Tribune Media Services Inc.