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 June 7, 2007 / 21 Sivan, 5767

Spinach and feta a lively, flavorful couple that will never face a culinary divorce

By Steve Petusevsky

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http://www.JewishWorldReview.com | (MCT) Romeo and Juliet, Bonnie and Clyde, Sonny and Cher ... spinach and feta. Like lovers destined to be soul mates forever, spinach and feta are the culinary couple that will always be used in the same recipe with no possibility of separation or divorce.

Sure there are other ingredients that belong together and are inseparable. Basil and tomatoes, peaches and cream, olive oil and balsamic vinegar all adore one another.

However, spinach and feta are different.

It seems everywhere I travel these two ingredients end up with one another. They cross all ethnic bounds and global borders. Throughout the Mediterranean this couple flourishes. Grecian spinach pies such as spanokopita ooze with spinach and melted feta when you bite into them. Street food in Israel, Morocco and Tunisia, Turkish phyllo pastries called boreks and even Italian stuffing for vegetables and meats depend on this duo.

I've had pizza in Prague topped with spinach and feta and quiche in Provence filled with the same. I ate garlic spinach with crumbled aged feta at night in Andalusia. Ever had spinach and feta dip or shells stuffed with this couple? How did these two become so universally popular?

Because they taste so good, and they are readily available.

Spinach was first cultivated in Persia, where it was used to feed the huge population of cats in ancient Iran. Spinach made its way to China in the 7th century when the king of Nepal sent it as a gift. Spinach has a much more recent history in Europe than many other vegetables. It was only brought to that continent in the 11th century, when the Moors introduced it into Spain.

Spinach was the favorite vegetable of Catherine de Medici in the 16th century. When she left her home in Florence, Italy, to marry the king of France, she brought along her cooks, who prepared spinach the ways that she especially liked it. Since then, dishes prepared "a la Florentine" come on a bed of spinach.

Aside from the recent health scares involving spinach, this green is an excellent source of vitamin K, vitamin A, manganese, folate, magnesium, iron, vitamin C, vitamin B2, calcium, potassium and vitamin B6. It is a very good source of dietary fiber, copper, protein, phosphorous, zinc and vitamin E. In addition, it is a good source of omega-3 fatty acids, niacin and selenium. There is some concern about oxalate, a naturally occurring chemical in some foods, including spinach. When oxalates become too concentrated in body fluids, they can crystallize and cause health problems. For this reason, individuals with already existing and untreated kidney or gallbladder problems may want to avoid eating spinach.

I enjoy spinach and feta raw in salads, cooked in stuffings and baked into pastry. Try these spinach and feta recipes that are among my favorites.


STEVE'S TIP: This protein-packed dip is great on sandwiches, crackers or chips. Shelled edamame, or soybeans, can be found in most frozen food sections. I add the edamame at the end of the pureeing process so they remain chunky.

  • 1 (15 oz.) can chickpeas, drained and rinsed well

  • 1 (10 oz.) package frozen spinach leaves, defrosted and squeezed to remove excess moisture

  • 2 cloves garlic, chopped

  • 2 Tbsps. tahini

  • Juice of 2 lemons

  • 2 tsps. hot sauce

  • 1/2 cup crumbled feta

  • Salt, to taste

  • 1/4 cup extra-virgin olive oil

  • 1 cup shelled, cooked edamame

Place the chickpeas, spinach, garlic, tahini, lemon juice, hot sauce, feta and salt in a food processor fitted with the metal blade or blender. With the machine running, slowly drizzle the oil into the blender and puree about 2 minutes until smooth. Add the edamame and use 2 or 3 on/off pulses until combined. Chill and serve.

Makes 4 cups.

Per (1/4-cup) serving: 99 calories, 52 percent calories from fat, 6 grams total fat, 1 gram saturated fat, 4 milligrams cholesterol, 8 grams carbohydrates, 2 grams total fiber, .76 gram total sugars, 6 grams net carbs, 4 grams protein, 101 milligrams sodium.


  • 1/2 lb. uncooked orzo pasta

  • Water

  • 1 Tbsp. olive oil

  • 1 cup chopped onions

  • 2 cloves garlic, minced

  • 1 (1 oz.) package frozen chopped spinach, defrosted, squeezed to remove excess moisture

  • 1/2 tsp. dried red chili flakes

  • 1/2 cup crumbled feta cheese

  • 1/4 cup chopped kalamata olives

  • 1/4 cup chopped sun-dried tomatoes

  • 2 tablespoons white miso

Cook orzo pasta in a large pot of boiling water about 12 minutes; drain; rinse under cold water in a colander and drain again.

Meanwhile, heat the oil in a skillet over medium heat. Add the onions and garlic and saute 3 minutes until softened. Add the defrosted spinach and continue to saute 4 minutes until tender. Add the red chili flakes and cooked orzo and continue to saute 2 minutes longer. Remove from the heat and add the feta, olives and sun-dried tomatoes. Serve warm or at room temperature. Makes 6 servings.

Per serving: 232 calories, 24 percent calories from fat, 6 grams total fat, 2 grams saturated fat, 11 milligrams cholesterol, 35 grams carbohydrates, 3 grams total fiber, 5 grams total sugars, 32 grams net carbs, 9 grams protein, 299 milligrams sodium.

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Steve Petusevsky is the author of "The Whole Foods Market Cookbook". (Click HERE to purchase. Sales help fund JWR.)

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© 2007, South Florida Sun-Sentinel. Distributed by McClatchy-Tribune Information Services