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

Soup doctor to the rescue with spoonfuls of comfort: SPICY PUMPKIN AND POTATO CHOWDER WITH LIME AND CILANTRO

By Steve Petusevsky

http://www.JewishWorldReview.com | (MCT) There is great comfort and a little bit of genius in every spoonful of homemade soup. A steaming bowl exudes love, warmth and nostalgia. Served with a salad and warm bread, it is a delicious and filling meal.

Versatile soup is appropriate when you are entertaining people at a joyous occasion, when you are homesick or feeling under the weather. It might, in fact, be the perfect food.

The word itself comes from the English term ``sop,'' which means to soak a piece of bread in liquid. History suggests that soup emerged shortly after the discovery of earthenware pottery. Seems logical to me.

I am happy we have evolved into a nation of soup lovers. When we talk about soup today, we can mean chilled varieties too, like gazpacho and potato leek. On a recent trip to Spain, I tasted no less than three dozen kinds of gazpacho.

Soups can be clear thin broths or creamy and thick like New England chowders. Just about every culture has a signature soup. Think Russian borscht, French pot au feu or onion soup, German lentil soup or American split pea.

I make soup once a week. Sometimes it's to use up leftovers. Other times I want to take something to a sick friend.

This past week I got to kill two birds with one stone, so to speak. My fiancee was sick and my daughter was home from school with strep throat. I automatically went into emergency soup mode. I scavenged through my refrigerator and found half of a giant calabasa squash that had been languishing for a month. I had plenty of red onions, cilantro, other fresh herbs and Yukon gold potatoes.

I felt a recipe coming on, especially when I discovered a bag of limes, which became my inspiration. I made a spicy, lime-scented calabasa squash and potato chowder. It would be a take-off on tortilla and lime soup.

I set out to make a healing spicy soup that would cause the eater to sweat and cleanse her system. I ended up making a huge pot and splitting it three ways. One cup for me and 2 quarts for each of the patients. Both my brothers are doctors, but I gladly embrace being the soup doctor in my family.


Makes about 6 cups

Calabasa squash are sold in large wedges in most supermarkets. It is loaded with beta carotene and other vitamins. You can use all-purpose potatoes, if you wish, but Yukon gold hold up better in soup. Feel free to use culantro instead of cilantro. Fidelini noodles are sold in packages in the Latin section of supermarkets. For a hearty meal, place soup in large earthenware bowls and melt Monterey jack cheese over the top.

  • 2 teaspoons olive oil

  • 1 red onion, chopped

  • 1 red bell pepper, cored, seeded and chopped

  • 1/2 green bell pepper, cored, seeded and chopped

  • 1 jalapeno pepper, cored, seeded and minced

  • 3 cloves garlic, minced

  • 3 large Yukon gold potatoes, peeled and cut into 1/2-inch cubes

  • 4 cups peeled calabasa squash, cut into 1/2-inch cubes

  • 4 ounces dried angel hair pasta, broken into 2-inch pieces, or 2 nests fidelini pasta

  • 3 (32-ounce) cartons vegetable broth

  • Juice of 4 limes

  • 1 cup chopped cilantro

  • 8 scallions, minced

  • Salt and fresh-ground black pepper, to taste

Heat oil in a nonreactive large soup pot over medium heat. Add the onions, peppers, jalapenos and garlic; saute 2 minutes. Add potatoes, squash, pasta and vegetable broth. Bring to a boil, reduce heat and simmer 35 minutes until vegetables and pasta are tender. Add lime juice, cilantro, scallions, salt and pepper.

Per (1-cup) serving: 87 calories, 9 percent calories from fat, .83 gram total fat, .13 gram saturated fat, no cholesterol, 18 grams carbohydrates, 2 grams total fiber, 3 grams total sugars, 16 grams net carbs, 2 grams protein, 811 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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