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 April 29, 2006 /10 Nissan, 5767

And what about meals for the other days of Passover?

By Ethel G. Hofman

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http://www.JewishWorldReview.com | For grandparents, cooking for Passover has been a challenge. They planned and created Passover meals using the very basic ingredients available — matzos, matzo meal and cake meal. For this eight day holiday, leavened foods, chometz, are forbidden. Besides flour and breads, all foods containing even a smidgin' of grain or cereal products, as well as any foods made from them such as grain alcohol and corn oil, cannot be used. Legumes such as peas, beans and corn are prohibited although some Sephardim do permit rice after it has been carefully checked that chometz or other grains are present. In addition, all items used for this holiday must be labeled "kosher for Passover."

But today, fixing appealing meals and snack for eight days has never been easier. Just check out the Passover section in your supermarket. Menachem Lubinsky, co-producer of the Kosherfest trade show, notes that there are more than 21,000 items available for Passover. And though many are not available in every market, you'll find new and exciting products appearing on the shelves. An Israeli company, Jordan Valley features an enticing variety of confitures which can be used beyond spreads (see below). There are frozen soups in a bowl from Kedem; just pop in the microwave and the office lunch problem is solved. . Alle Processing offer shelf stable dinners such as beef goulash and stuffed cabbage, great for travel away from home. And for kids there are pancake mixes, applesauce in recloseable containers and pizzas. No need to sweat over what to serve for dessert. Bakery items go across the board from pareve to dairy. Cinderella Sweets Bakery from New York offers 44 different bakery items including lemon colada layer cake and sugar-free desserts.

Many "kosher for Passover" items are multifunctional — to spark up flavor and textures in otherwise bland dishes. Or you can build a meal around a prepared entrée. Add cabbage wedges and baby carrots and simmer together with a beef goulash or transfer a container of stuffed cabbage to a baking dish, sprinkle sliced mushrooms over and heat through according to package directions. Both these entrees come from Alle and/or Mealmart. A variety of kosher for Passover entrees are available in your kosher market.

And adding fruits, liqueurs or frozen yogurts to toasted sliced cakes make for a more interesting, and delicious presentation.

The two menus below, one dairy and one meat, may be quickly prepared and served for a weekday or Shabbat Passover dinner. Make double quantity of the entrées. Serve half and freeze or refrigerate half to serve several evenings later. Recipes may be doubled. All ingredients should be labeled Kosher for Passover.



Green Olive "Bruschetta"

Baked chicken breasts with cinnamon fig glaze

Mandarin Beet Salad

Fussless Vegetable Kugel

Tropical Tiramisu


Serves 4

  • 1/4 cup green olives, coarsely chopped

  • 1/4 cup prepared tomato salsa

  • 1 tablespoon finely ground almonds

  • 2 tablespoons finely chopped parsley

  • 1 tablespoon olive oil, divided

  • Salt and fresh ground pepper to taste

  • 1 whole wheat matzo, cut in 8 pieces

In a small bowl, mix the olives, salsa, almonds, parsley and 2 teaspoons olive oil. Season to taste with salt and pepper. May be made ahead and refrigerated. Just before serving, brush the matzo pieces with remaining oil. Run under broiler for a minute or two to crispen. Spoon the olive mixture on top and serve.

Approx. nutrients per serving: calories — 82 protein — 1g carbohydrates — 8g fat — 6g cholesterol — 0mg sodium — 235mg


Jordan Valley confiture (preserve) was used to test this recipe but other preserves may be used as desired.

  • Glaze: 3 tablespoons fig and apricot confitures

  • 2 tablespoons olive oil

  • 1 tablespoon fresh lemon juice

  • 1 teaspoon bottled minced garlic

  • 1 teaspoon cinnamon

  • 1 teaspoon fresh ground pepper

  • 1 (3 1/2 pound) chicken, quartered

Preheat oven to 375F. Spray a medium sized baking pan with non-stick cooking spray. Prepare the glaze: in a small bowl, combine the preserves, oil, lemon juice, garlic, cinnamon and pepper. Brush chicken on all surfaces with glaze. Place in the prepared baking pan, skin side up. Bake in preheated oven 30 minutes. Brush with any remaining glaze. Reduce heat to 350F. Bake 25-30 minutes longer or until juices run clear when pierced with a knife at thickest part.

Approx. nutrients per serving: calories — 234 protein — 5g carbohydrates — 10g fat — 20g cholesterol - 43mg sodium — 31mg


  • 1 (15-ounce) can sliced beets, drained

  • 1 (8 ounce) can mandarin orange slices, drained

  • 2 tablespoons chopped fresh cilantro or parsley

  • 2 tablespoons bottled vinaigrette dressing

  • 4 -6 cups baby greens

  • 1/4 cup chopped walnuts

In a bowl, place the beets, orange slices and cilantro. Pour the dressing over and toss gently to mix. Divide the baby greens onto four salad plates. Spoon the beet-orange mixture over. Garnish with walnuts and serve.

Approx. nutrients per serving: calories — 80 protein — 2g carbohydrates — 11g fat — 4g cholesterol — 0mg sodium — 222mg


Serves 4- 6

Vegetables may be purchased shredded and sliced making this a super-simple side dish.

  • 1 (6-ounce) package potato kugel mix

  • 3 eggs

  • 1 3/4 cups warm water

  • 1/4 cup plus 4 tablespoons olive oil

  • 1 medium onion, thinly sliced

  • 2 cups shredded carrots

  • 2 cups sliced mushrooms

  • 1 (10-ounce) package frozen chopped spinach, thawed and squeezed very dry.

  • 1/2 teaspoon white pepper or to taste.

Preheat oven to 425F. Spray a 9-inch square baking pan. Pour the kugel mix into a large bowl. Add the eggs and water. Beat with a fork until well blended. Set aside for at least 10 minutes to thicken . Stir in 1/4 cup oil. Prepare the vegetables: heat 2 tablespoons oil in a large skillet over high heat. Add the onion and cook to golden brown, stirring often. Add to the kugel mixture. Add the carrots and mushrooms to the skillet (no need to wash skillet or add any extra oil). Cook over high heat until mushrooms are beginning to brown, 4-5 minutes. Add to the kugel mix along with the spinach and pepper to taste. Mix well. Transfer to prepared baking pan. Drizzle with remaining 2 tablespoons oil. Bake in preheated oven for 30 minutes. Reduce heat to 375F. Bake 25-30 minutes longer or until nicely browned and firm in center.

Approx. nutrients per serving: calories — 223 protein — 4g carbohydrates — 16g fat — 15g cholesterol — 80mg sodium — 453mg


  • 1 cup crushed pineapple in natural juice

  • 1 ripe medium mango, diced

  • 1 medium banana, mashed

  • 1 tablespoon chopped fresh mint

  • 4 slices sponge cake, about 1-inch thick

  • 6 tablespoons banana liqueur or flavor of choice

  • 1 1/2 cups non-dairy whipped topping, divided

  • Mint sprigs to garnish (optional)

In a bowl, mix the pineapple, mango, banana and mint. Place a slice of sponge cake on each of 4 dessert plates. On each slice, sprinkle about 1 1/2 tablespoons liqueur. Spoon about a quarter of the fruit mixture over. Top with a large dollop of whipped topping. Garnish with a mint sprig (optional). Repeat with remaining ingredients.

Approx. nutrients per serving: calories — 324 protein — 3g carbohydrates — 58 fat — 8g cholesterol — 39mg sodium — 115mg

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JWR contributor Ethel G. Hofman is the former president of the International Association of Culinary Professionals, whose members include the likes of Julia Child. She is the author, most recently, of "Everyday Cooking for the Jewish Home: More Than 350 Delectable Recipes". (Click HERE to purchase. Sales help fund JWR.)

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© 2007, Ethel G. Hofman