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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 Casserole Wows!

By Carolyn Malcoun



JewishWorldReview.com | Chilies and cheese turn mild squash into a zesty, satisfying casserole.


The jalapenos make this dish quite hot; if you prefer a milder version, use a second can of diced green chilies instead.


To make it ahead of time, prepare up to 2 days in advance and reheat before serving.

TEX-MEX SQUASH CASSEROLE


MAKES 12 servings
PREP TIME: 20 minutes
TOTAL TIME: 1 1/2 hours


  • 2 1/4 pounds squash, quartered lengthwise and thinly sliced crosswise (about 10 cups)

  • 2/3 cup finely chopped yellow onion

  • 1 (4-ounce) can chopped green chilies

  • 1 (4 1/2-ounce) can chopped jalapenos (about 1/2 cup), drained

  • 1/2 teaspoon salt, or to taste

  • 2 1/4 cups grated extra-sharp Cheddar cheese (about 7 ounces), divided

  • 1/4 cup all-purpose flour

  • 3/4 cup mild salsa

  • 4 scallions, thinly sliced, for garnish

  • 1/4 cup finely chopped red onion for garnish


1. Preheat oven to 400 F. Coat a 9- by 13-inch baking dish with cooking spray.

2. Combine squash, onion, chilies, jalapenos, salt and 3/4 cup cheese in a large bowl. Sprinkle with flour; toss to coat. Spread the mixture in the prepared baking dish and cover with foil.

3. Bake the casserole until it is bubbling and the squash is tender, 35 to 45 minutes. Spoon salsa over the casserole and sprinkle with the remaining 1 1/2 cups cheese. Bake, uncovered, until golden and heated through, 20 to 30 minutes. Sprinkle with scallions and red onion.



WE FEED YOUR SOUL, INTELLECT --- AND STOMACH

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To Make Ahead: Cover and refrigerate for up to 2 days. Reheat, covered, at 350 F for about 40 minutes. Garnish just before serving.

Recipe Nutrition:

Per serving: 101 calories; 5 g fat (3 g sat, 0 g mono); 15 mg cholesterol; 9 g carbohydrate; 5 g protein; 3 g fiber; 336 mg sodium; 253 mg potassium

Nutrition Bonus: Vitamin C (30 percent daily value).

1/2 Carbohydrate Serving

Exchanges: 1 vegetable, 1/2 high-fat meat

(Carolyn Malcoun is contributing food editor at EatingWell. EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)

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