Nov. 23, 2009 The Jewish Ethicist by Rabbi Dr. Asher Meir: Negotiating nuisances JWisdom.com: Actually, it really is all about you with Rabbi Lawrence Hajioff Nov. 20, 2009 Rabbi David Aaron: How to make every second of your life come first Caroline B. Glick: Whither American Jewry Nov. 19, 2009 Binyamin L. Jolkovsky: Please Listen to this Godcast (5 minutes) Jonathan Tobin: ADL Crosses the Line with Report Bashing Obama Critics Nov. 18, 2009 Rabbi Yonason Goldson: What Judaism has to say about the secret of the Mona Lisa's smile JWisdom.com: The (Jewish) Dating Game with Rabbi Lawrence Hajioff (8 minutes) Nov. 17, 2009 Steven Emerson: How Does the 4th Amendment Impact Terror Finance Investigations? JWisdom.com: If Frank Sinatra married Edith Piaf with Rabbi Y.Y. Rubinstein (2 minutes) Life lessons from what would be regarded as the most inappropriate lyrics ever sung Nov. 16, 2009 The Jewish Ethicist by Rabbi Dr. Asher Meir : When borrowing is stealing JWisdom.com: Deconstructing faith with Rabbi Warren Goldstein (9 minutes) Nov. 13, 2009 JWisdom.com Sarah's subjective reality with Rabbi Sroy Levitansky ( 6 minutes) Caroline B. Glick: Obama's failure, Netanyahu's opportunity Nov. 12, 2009 The Kosher Gourmet By Marialisa Calta : A sweet sweet potato treat JWisdom.com Does God get tired? with Rabbi Harvey Belovski ( 5 minutes) Nov. 11, 2009 Rabbi Avi Shafran: Jews and money: When anti-Semitism isn't JWisdom.com Marriages are not made in Heaven with Rabbi Lawrence Hajioff (VERY fast 15 minutes) Nov. 10, 2009 Michael Doyle: Author of book exposing CAIR ordered to remove supporting documents from Web JWisdom.com If the creation so loudly shouts the existence of the Creator, why aren't more people believers? with Rabbi Naftali Brawer (9 minutes) Nov. 9, 2009 Mark Steyn: Shooter exposes hole in U.S. terror strategy JWisdom.com It's never too late to have a happy childhood with Sarah Chana Radcliffe (5 minutes) Nov. 6, 2009 Rabbi Berel Wein: Choosing to hear JWisdom.com Zero to 1/60th: How to Empower An Hour with Gavriel Aryeh Sande (7 minutes) Caroline B. Glick The mullahs' big week Suzanne Fields A Fallen Wall for Fallen Man Nov. 5, 2009 The Kosher Gourmet: Three scrumptious -- but simple -- butternut squash dishes JWisdom.com Hidden Hints: Unlocking Faith & Prayer with Rabbi Jay Yaacov Schwartz (10 minutes) Nov. 4, 2009 Tom Hamburger and Kim Geiger: Should prayers be covered? JWisdom.com When God played peacemaker With Rabbi Sroy Levitansky (5 minutes) Nov. 3, 2009 Martin Peretz: Beware, Barack. Beware, Rahm. Beware, Axelrod JWisdom.com Are you are closet idolater? With Sara Yoheved Rigler (10 minutes) Nov. 2, 2009 Paul Greenberg: The Holocaust is now on Facebook JWisdom.com Abraham's Strange Change With Rabbi Yitzchok Fingerer (5 minutes) Oct. 29, 2003 Mortimer B. Zuckerman: Graffiti On History's Walls (MUST-READ!)

Jewish World Review July 23, 2008 / 20 Tamuz 5768 Smoked paprika turkey meatballs simmered in red wine and tomato sauce By Joe Gray http://www.JewishWorldReview.com | The nostalgic satisfaction of meatloaf eludes many of us during the busy workweek because the soul-soothing comfort food takes so darn long to bake. But what about meatballs instead? The form lends itself to limitless flavor combinations. This version gets a Spanish flair from smoked paprika, which provides great depth of flavor. The meatballs are simmered in a little red wine and tomato sauce; choose an inexpensive Rioja to cook with to keep the theme going. MENU Smoked paprika turkey meatballs Spanish rice Glazed carrots Flan TIPS: Smoked Spanish paprika can be found in spice stores and some supermarkets, but you could substitute regular paprika or even ground red pepper. You could buy bread crumbs for this dish, but why spend the money when you can easily grind your own from good bakery bread that has gone stale? Simply process in a food processor until fine; save any extra in the freezer. BEVERAGE SUGGESTION: Pour a tempranillo-based wine, such as one from the Spanish region of Rioja SMOKED PAPRIKA TURKEY MEATBALLS Preparation time: 15 minutes Cooking time: 20 minutes Yield: 4 servings 1 pound ground dark turkey meat 1 egg 1/4 red onion, chopped very fine 1/4 cup dry bread crumbs 1/2 teaspoon salt 1/2 teaspoon sweet or spicy smoked Spanish paprika 6 sprigs parsley, minced 1 tablespoon olive oil 1 can (15 ounces) tomato sauce 1 cup dry red wine 1. Lightly mix the turkey, egg, onion, bread crumbs, salt, paprika and parsley together in a medium bowl; form the mixture into 2-inch balls. 2. Heat the oil in a large skillet over medium-high heat; add the meatballs. Cook, turning, until browned on all sides, about 8 minutes. Add the tomato sauce and wine to the skillet; lower heat to a simmer. Cook, turning the meatballs in the sauce occasionally and spooning the liquid over the meatballs, until meatballs are cooked through, 10-15 minutes. Nutrition information per serving: 295 calories, 48% of calories from fat, 16 g fat, 4 g saturated fat, 135 mg cholesterol, 12 g carbohydrates, 26 g protein, 1,002 mg sodium, 2 g fiber Sign up for the daily JWR update. It's free. Just click here. To comment, please click here. © 2008, Chicago Tribune Distributed by McClatchy-Tribune Information Services.