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 May 9, 2007 / 21 Iyar, 5767

The best vegetables you almost cooked: Tips on wilting

By Steve Petusevsky

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http://www.JewishWorldReview.com | (MCT) When I was attending the Culinary Institute of America, serving wilted food was enough to earn a poor grade and a not so friendly look from the executive chef instructor. Wilted vegetables were a sign of age and something to avoid. Funny how things change.

Today, wilting vegetables is in vogue. It's an accepted technique used at some of the finest restaurants nationwide. The process of wilting involves adding delicate vegetables such as spinach, arugula, tiny green beans or fresh herbs to other warm ingredients, which causes the vegetable to barely cook or just "wilt."

This has been a favorite technique of mine for the last few years and is a great way to preserve the integrity and flavor of ingredients. Wilting is simple and a great bridge between using raw ingredients and spending lots of time in the kitchen.

Cooked ingredients to use for wilting vegetables include rice, pasta, potatoes, onions and whole grains. For example, drain cooked linguine then toss with arugula and other seasonings. Or toss warm basmati rice with lemon peel to release a beautiful aroma.

Sometimes hot broth is the agent used to release flavor. For example, vegetable broth is brought to a boil, it's removed from the burner and then chopped raw vegetables and miso are added. I've recently tried warm bread as the heating medium for wilted sandwiches with some success.

Spring is the perfect season for trying this cooking method as many greens are available. Also delicate vegetables like sugar snap peas, pencil asparagus and snow peas work great when folded into warm broth, pastas or grains.

Something to keep in mind when using this cooking method is not to rinse the starch off of cooked pasta, it helps to wilt vegetables more evenly, as the starch clings to the surface of the vegetable being wilted.

Fresh herbs work very well with this method too. Fresh basil leaves, oregano leaves and tarragon produce immense flavor when added at the last moment to hot pasta, rice or lentils.

One of the classic Italian pasta dishes involves adding chopped raw ripe tomatoes, raw minced garlic and loads of fresh basil leaves to warm, just-cooked pasta to form a raw tomato sauce. It is heavenly although I have never been able to eat raw tomatoes; they are one of my pet peeves. It's a personal thing.

Here are a few of my favorite recipes that use the wilting process to barely cook your dinner through.


Steve's tip: After all the safety scares, I've started eating spinach again. I wash the leaves well, even if the bag states that they are pre-washed. You can make this recipe with arugula, if you prefer. It may look like a lot of spinach at first, but it cooks down after wilting.

  • 1 tablespoon olive oil

  • 2 cups sliced Spanish onions

  • Water, as needed

  • 8 cups spinach leaves, well washed

  • 3/4 cup crumbled gorgonzola or blue cheese

  • 1/2 cup pine nuts

  • Salt and fresh-ground black pepper, to taste

Heat the olive oil in large nonstick skillet over medium-high heat. Add the onions and cook 5 to 7 minutes, stirring occasionally, until the onions are golden brown. You can occasionally add a sprinkling of water to prevent sticking, if necessary.

Fold the raw spinach into the warm onions, if the pan is large enough, or mix in a large mixing bowl. After the spinach wilts, add the cheese, pine nuts, salt and pepper. Serve at room temperature. Makes 4 servings.

Per serving: 287 calories, 70 percent calories from fat, 22 grams total fat, 6 grams saturated fat, 19 milligrams cholesterol, 15 grams carbohydrates, 4 grams total fiber, 4 grams total sugars, 11 grams net carbs, 10 grams protein, 434 milligrams sodium.


Steve's tip: You can make this light and colorful stew without the tofu, if you prefer. It is a filling main dish when added. Always add the miso last in any recipe because it contains live enzymes, which are destroyed when cooked. There are several quality vegetable broths available. I use the boxes of roasted vegetable broth. I find this broth is rich tasting and adds a delicate, sweet flavor to this dish.

  • 1 medium tomato, chopped

  • 1/2 cup chopped scallions

  • 1 cup fresh peas or frozen peas, thawed

  • 1 cup sliced snow peas

  • 1 cup green beans, cut into 1-inch lengths

  • 2 cups chopped Swiss chard or spinach

  • 1 cup whole basil leaves

  • 2 cloves garlic, minced

  • 1 pound firm tofu, diced into small cubes

  • 6 cups vegetable broth

  • 2 tablespoons white miso

Place the tomatoes, scallions, peas, green beans, Swiss chard, basil, garlic and tofu in a large bowl.

Bring the broth to a boil in a large saucepan. Remove from the heat. Add the vegetable mixture to the broth. Place the miso in a small bowl and add 1/2 cup the hot broth from the pot to the miso to dilute before returning the mixture to the stew in the pot. Serve immediately. Makes 4 servings.

Per serving (with tofu): 200 calories, 19 percent calories from fat, 4 grams total fat, .11 gram saturated fat, no cholesterol, 28 grams carbohydrates, 9 grams total fiber, 8 grams total sugars, 19 grams net carbs, 13 grams protein, 1808 milligrams sodium.

Per serving (without tofu): 105 calories, less than 5 percent calories from fat, trace of fat, .1 gram saturated fat, no cholesterol, 20 grams carbohydrates, 5 grams total fiber, 8 grams total sugars, 15 grams net carbs, 5 grams protein, 1754 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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