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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

This quick and elegant ricotta souffle . . . is made from leftover vegetables

Linda Gassenheimer



JewishWorldReview.com | (MCT) Leftover vegetables get a glorious second life in this elegant ricotta souffle. My friend Jose made lunch one day by combining cooked vegetables he had in the refrigerator with an egg and ricotta cheese. It was so delicious and easy I decided to create my own quick version. This one, which uses sauteed vegetables with ricotta cheese and bread crumbs, takes only 20 minutes.

Cutting the vegetables into thin, julienne or matchstick strips helps them to cook faster. Also, spreading the mixture in a thin layer in a baking dish reduces oven time.

The souffle is served with bruschetta. It's a good way to use up leftover bread.

This meal contains 516 calories per serving with 23 percent of calories from fat.

HELPFUL HINTS:

Any vegetables can be used. Make sure they are cooked through before adding to the cheese.

Vegetables can be sliced in the food processor instead of cut into julienned strips.

Bruschetta can be made with any bread.

COUNTDOWN:

Preheat oven to 400 degrees.

Make Ricotta Souffle.

Prepare bruschetta topping.

Toast bread in the same oven as the souffle for a few minutes just before the soufflé is finished.

Fred Tasker's wine suggestion: This dish would be nicely matched by a fat California or Australian chardonnay or a nice, fruity Beaujolais.

SHOPPING LIST
Here are the ingredients you'll need for tonight's Dinner in Minutes.

To buy: 1 medium zucchini, 1/4 pound mushrooms, 1 small bunch fresh basil, 1 small tomato, 8 ounces nonfat ricotta cheese, 1 package couscous, 1 container plain bread crumbs, 1 can olive oil spray and 1 baguette.

Staples: Carrots, onion, garlic, olive oil, egg, salt and black peppercorns.



RICOTTA SOUFFLE

SERVES: 6

  • 1/2 whole-wheat French baguette
  • 1/2 medium zucchini cut in julienne strips, about 2 inches long and 1/2 inch thick (1 cup)
  • 2 carrots cut in julienne strips about 2 inches long and 1/2 inch thick (1 cup)
  • 1/4 pound mushrooms cut in julienne strips about 2 inches long and 1/2 inch thick (1 1/2 cups)
  • 1/2 small onion cut in julienne strips about 2 inches long and 1/2-inch thick (1/2 cup)
  • 1/4 cup chopped fresh basil plus 2 tablespoons
  • 1/2 cup plain bread crumbs
  • Salt and freshly ground black pepper
  • 1 cup nonfat ricotta cheese
  • 1 whole egg
  • Olive oil spray



WE FEED YOUR SOUL, INTELLECT --- AND STOMACH

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Preheat oven to 400 degrees. Heat oil in a medium-size, nonstick skillet. Add zucchini, carrots, mushrooms and onion, cover and cook over medium heat for 5 minutes. Meanwhile, mix 1/4 cup chopped basil with breadcrumbs and add salt and pepper to taste.

Remove vegetables to a bowl and mix with ricotta cheese and egg. Add salt and pepper to taste. Spread in a thin layer in an 8-by-10-inch baking dish. Spread bread crumbs on top. Spray with olive oil spray. Bake 15 minutes. Sprinkle remaining 2 tablespoons chopped basil on top and serve. Makes 2 servings.

Per serving: 336 calories (25 percent from fat), 9.5 g fat (1.9 g saturated, 4.9 g monounsaturated), 156 mg cholesterol, 26.0 g protein, 38.1 g carbohydrates, 10.5 g fiber, 445 mg sodium.

QUICK BRUSCHETTA


  • 1 medium clove garlic
  • 1 small tomato, diced, (1/2 cup)
  • 1 teaspoon olive oil
  • Salt and freshly ground black pepper

    Line a baking tray with foil. Cut baguette into 1-inch thick slices and place on the tray in the oven with Ricotta Soufflé. Toast until golden, about 3 minutes. Cut garlic clove in half and rub cut halves over bread slices. Toss diced tomato and olive oil together. Add salt and pepper to taste. Spoon over slices and serve. Makes 2 servings.

    Per serving: 180 calories (19 percent from fat), 3.9 g fat (0.6 g saturated, 2.3 g monounsaturated), no cholesterol, 5.5 g protein, 31.3 g carbohydrates, 2.6 g fiber, 273 mg sodium.

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    ((Linda Gassenheimer is the author of more than 20 cookbooks including her newest, "Fast and Flavorful-Great Diabetes Meals from Market to Table" and "The Flavors of the Florida Keys.")




    © 2013, Distributed by MCT Information Services

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