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 August 23, 2007 / 9 Elul, 5767

Zucchini, yuck!? Wow, not this way

By Kerry McCray

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http://www.JewishWorldReview.com | (MCT) When I was a kid, summer was all about zucchini.

Sure, my brothers and I did all the things kids are supposed to do during the summer - swimming, camping, exploring - but in the background, there was always zucchini.

Our family had a huge garden - my dad actually tore out the front lawn to put it in - and my mom can't bear to waste food. So, come August, zucchini turned up in just about everything.

Zucchini pancakes and zucchini muffins for breakfast. Diced zucchini added to canned soup for lunch. And for dinner? That's when my parents really got creative. There were zucchini enchiladas, zucchini lasagna, zucchini chili, even zucchini pizza.

When I was 12, I vowed I would never try to fool my kids into eating zucchini by sneaking it into otherwise appetizing dishes.

So, what's this week's recipe? Chocolate and zucchini cake.

Yes, I now have a surplus of zucchini in my garden and am trying to foist it on my children.

I got the recipe from a food blog called Chocolate & Zucchini (www.chocolateandzucchini.com). Written in English by a French foodie, it's a collection of what she and her online friends have cooked and eaten, complete with recipes and photos.

It was the photo of the cake that hooked me. It looked like an actual cake, not some kind of dense loaf that someone baked in order to use up surplus zucchini (sorry, Mom).

The recipe, written for cooks in Europe and the United States, is straightforward. But even though the author thoughtfully provides conversions from grams to cups, there are still a few quirks having to do with differences in measurements and equipment.

She says to mix the cake in a food processor. Huh? I assumed she meant a stand mixer, so that's what I used.

And what is a 3-quart springform pan? I had to call a well-traveled friend to find out that we refer to this as a 10-inch cake pan (the kind with a removable bottom).

Thankfully, I had one. Since it was the nonstick kind, I didn't grease it, but I did dust it with cocoa powder to be sure the cake came out easily.

My 4-year-old helped me mix the cake, which I later realized defeated my main purpose: disguising the zucchini.

We used whole wheat flour as suggested (I figured why not make the cake as healthy as possible). We also used instant espresso powder instead of coffee powder (it's what we had on hand).

Also, we used walnuts, not hazelnuts. I try to use local products when I can, and we already had walnuts in the pantry.

The cake filled the house with a lovely chocolaty smell. We could hardly wait to take it out of the oven. The wait for it to cool was unbearable.

When it was finally time to sample the cake - Wow! The cake was moist, the topping was crunchy and nutty. You couldn't taste the zucchini. The only way you would know it's in there is by looking closely for tiny green flecks.

My biggest thrill: When my soon-to-be 3-year-old got up from her nap, she saw the cake cooling on the counter and yelled, "Ohhh - cake." She gobbled up two huge pieces.

She never knew about the zucchini.


Serves: 10

This recipe is from www.chocolateandzucchini.com.


1 1/2 cups (180 grams) all-purpose flour

1/2 cup (60 grams) whole wheat flour (of course, you can just use 2 cups (40 grams all-purpose flour)

1/2 cup (40 grams) unsweetened cocoa powder

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 cup (110 grams) butter, softened

1 cup (160 grams) light brown sugar

1 teaspoon vanilla extract

1 teaspoon instant coffee granules (the Nescafe type, the stronger the better)

3 eggs, at room temperature

2 cups zucchini, unpeeled, grated (about 280 grams, two medium)

1 cup (170 grams) chocolate chips


40 grams light brown sugar

1/2 cup (70 grams) hazelnuts, toasted and chopped (or walnuts, or pecans, or whatever)


Preheat the oven to 180 degrees Celsius (360 degrees Fahrenheit). Grease a 3 quart (3-liter or 10-inch) springform cake pan, and flour it or sprinkle with cocoa powder: This is to help the cake unmold easily, or use a nonstick pan.

In a large bowl, whisk together the flours, cocoa powder, baking soda, baking powder and salt. In a food processor, combine the sugar and butter, and mix until fluffy. Add in the vanilla extract and coffee powder, then the eggs, one at a time, mixing thoroughly between each addition.

Spoon in the flour mixture, reserving the last half-cup of it. Mix thoroughly, the batter will be thick. Add the grated zucchini and the chocolate chips to the reserved flour mixture, and toss to coat. Fold in the batter, and blend thoroughly. Pour into the prepared cake pan, and flatten the surface with a spatula.

In a small bowl, combine the topping ingredients, and sprinkle all over the batter. Bake for 40 to 50 minutes, until a cake tester comes out clean. Turn out on a rack to cool for half an hour, then unmold.


Serves: 4

This recipe is from "Food to Live By: The Earthbound Farm Organic Cookbook," by Myra Goodman with Linda Holland and Pamela McKinstry (Workman Publishing; $21.95).


2 tablespoons extra-virgin olive oil

4 large cloves garlic, thinly sliced

1 1/2 pounds medium-size zucchini or other

summer squash, cut in 1/2-inch-thick slices (about 4 cups)

2 tablespoons coarsely chopped fresh flat-leaf parsley

1/4 teaspoon salt

1/3 cup freshly grated Parmesan cheese

1/2 cup freshly grated mozzarella cheese Instructions:


Heat the olive oil in a large nonstick skillet over medium heat. Add the garlic and cook, stirring frequently until softened, one to two minutes.

Add the squash and stir to coat it with the garlic-oil mixture. Cover the skillet and cook the squash, stirring occasionally, until it is glossy and crisp-tender, four to six minutes. Sprinkle the parsley and salt evenly over the squash and cook, stirring frequently, until the parsley wilts, about one minute longer. Stir in the Parmesan cheese and stir constantly until it melts, about one minute.

Sprinkle the mozzarella cheese evenly over the squash, cover the skillet again, and remove it from the heat. Let the squash sit until the mozzarella cheese melts, one to two minutes. Serve immediately.


Serves: 4

This recipe is from "Food to Live By: The Earthbound Farm Organic Cookbook," by Myra Goodman with Linda Holland and Pamela McKinstry (Workman Publishing; $21.95). The key is to slice the zucchini paper-thin and allow it to marinate for at least an hour before serving.

1 pound (about 4) small zucchini, ends trimmed

1/3 cup high-quality extra-virgin olive oil

2 tablespoons fresh lemon juice, preferably Meyer

3 tablespoons finely sliced fresh basil, plus 1 sprig of basil (optional), for garnish

Coarse (kosher) salt

Freshly ground black pepper

Wedge of Parmesan cheese, for garnish


Using a mandoline or vegetable slicer, cut the zucchini into paper-thin rounds. Pour the olive oil and lemon juice into a medium-size bowl and whisk to combine. Add the zucchini and toss until it is thoroughly coated. Add the sliced basil and toss to mix evenly. Season with salt and pepper to taste. Cover the bowl and let the zucchini marinate in the refrigerator for at least one hour but no more than six hours. Just before serving, stir the zucchini salad to redistribute any liquids that may have accumulated on the bottom. Using a vegetable peeler, shave very thin slices of cheese on the top of the salad, 1/2 to 3/4 cup, or to taste. Garnish with a basil sprig.


Serves: 6 to 8

This recipe is from Bisquick.


3 cups zucchini, sliced thin and diced

1 cup Bisquick

1 small onion, chopped

4 eggs

1/2 cup vegetable oil 1/2 cup parmesan cheese

1 teaspoon marjoram

1 teaspoon parsley falkes

1/2 teaspoon salt

1/2 teaspoon pepper


Mix all ingredients, adding zucchini and onion last. Bake at 350 degrees for 30 minutes.

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© 2007, The Modesto Bee Distributed by McClatchy-Tribune Information Services