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December 2, 2014

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

Genius advice from a slow-cooker pro (Includes 3 recipes)

By Wendell Brock



JewishWorldReview.com | Standing beside the kitchen counter of her Dunwoody, Ga., home, author Cynthia Graubart lifts two plastic bags from a slow cooker, an appliance with which she has had a long-simmering on-again, off-again affair.

First there was the avocado green Rival brand Crock-Pot that she pilfered from her mother to take to college in the early '80s, only to discover that it made too much food and was a pain to clean. Then came the 6-quart cooker she used to make dinners for her husband and two children. After her son and daughter left for college, the empty nester didn't banish the slow cooker, but she often found she had too many leftovers.

Behold the 3 1/2-quart slow cooker, the one from which Graubart is now removing a pair of pot roasts glistening in gravy. This smaller device was the inspiration for her new book, "Slow Cooking for Two: Basics, Techniques, Recipes".

(Buy it at a discount by clicking here or order in KINDLE edition at for just $9.99 by clicking here)

The title just happened to hit stores just as she was savoring the 2013 James Beard Award she won for "Mastering the Art of Southern Cooking" , co-authored with her longtime friend and collaborator Nathalie Dupree.

(Buy it at a 30% discount by clicking here or order in KINDLE dition at a 57% discount by clicking here)

After "Mastering," which clocked in at 6 pounds, 722 pages, "Slow Cooking" is a return to simplicity and economy. But with 100 recipes for the likes of Cornish Hen in Port Wine and Fig Preserves, Smoky Chipotle Butternut Squash Soup and Mushroom Risotto, there is no shortage of flavor and sophistication.

Though the slow cooker has long been the province of the earthy cuisine that transpires when stews and soups are left to simmer gently day and night, Graubart imbues her pot with surprising versatility. While you expect to find recipes for turkey chili, hot cheese dip and chocolate fondue in a book of slow cookery (and indeed, they are here), Graubart gives us many ingenious and inventive applications.

She even devises a way for the slow cooker to work like an oven.

In her magic pot, banana bread is "baked" in mini loaf pans perched on a cookie cutter or Mason jar ring. Ramekins of vanilla custard are firmed in a bain-marie. Salmon is steamed in foil. Meatloaf is hoisted out of the pot in a foil "sling." Even crunchy granola gets slow-cooker treatment.

"It's the best device for cooking something unattended, and that's a really liberating thing," says Graubart, who rediscovered the slow cooker while working on the voluminous "Mastering." But the family-size recipes were often too much for her and her husband, Cliff. So she scaled them back for two (and the occasional dinner guest). For larger gatherings, many of her recipes can easily be doubled. (However, because slow cookers retain so much moisture, she generally suggests increasing the liquid by half when cooking twice as much.) As a person who likes to save time, Graubart also came up with a genius plan for cooking two meals at once.

For her so-called "double dinners," she uses plastic slow-cooker liners (available in the grocery-store aisle alongside the sandwich bags and tinfoil) to make two dishes simultaneously. Bottom round roasts, flank steaks, pot roasts and pork tenderloins: All are sliced in half, placed in separate liners with the remaining ingredients and cooked in the same pot. One dish is meant to be eaten at once, the other saved for later.

This brings us back to the plastic bags that Graubart is gingerly untucking from her slow cooker, taking care not to spill the liquid.

Inside Liner No. 1 is Lime Pot Roast, a variation of Dupree's now classic lemon-lime pot roast, which here calls for lime zest and juice, tomatoes, garlic and not much else. Inside Liner No. 2: Vinegar-Braised Pot Roast, seasoned with balsamic, rosemary and strong coffee.

I take a bite. Both are scrumptious.

While it's smart to freeze a meal for later, imagine putting both these gorgeous pot roasts out for company. I plan to do just that, using a ginormous, three-sectioned platter that once belonged to my mother — with mashed potatoes in the middle. Add a salad or sauteed greens, and I'm done.

Since the dinners are cooked in separate bags, you may also mix and match proteins: perhaps a roast in one liner, a tenderloin in another. The double-dinner concept has been so well received that it spawned a sequel: Graubart is now finishing up "Slow Cooking for Two: Double Dinners," due out from Gibbs Smith in the spring.

Meanwhile, I drool to think what I'll fix next from her book. Will it be Peanut Chicken -- Rosemary Lamb and Tomato Stew -- or Chocolate Cake? Since slow cookers are handy in places without proper stoves, I might take my baby on the road. RV cooking, anyone? "My sister went to Wyoming this summer," Graubart says. "She packed her slow cooker and the book, and she said coming in from hiking and having the meal ready was fantastic." Perhaps she oughta name that slow cooker Old Faithful.



DOUBLE DINNER: LIME POT ROAST AND VINEGAR-BRAISED POT ROAST

Hands on: 15 minutes Total time: 8 hours, 15 minutes Serves: 4 (each roast makes 2 generous portions)

This recipe shows off Graubart's clever concept of cooking two separate dinners at once. Slow-cooker liner bags are the trick.


For the Lime Pot Roast:

  • 1/2 of a 2-pound to 2 1/2-pound chuck roast

  • Salt

  • Freshly ground black pepper

  • Grated rind of 1 lime, no white attached

  • 3 tablespoons fresh lime juice, or bottled lime juice

  • 2 cloves garlic, minced

  • 1 cup beef broth

  • 1/2 teaspoon dried Italian seasoning

  • 1 small (14 1/2-ounce) can crushed tomatoes




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For the Vinegar-Braised Pot Roast:

  • 1/2 of a 2-pound to 2 1/2-pound chuck roast

  • Salt

  • Freshly ground black pepper

  • 1 small onion, sliced

  • 1/2 cup strong coffee

  • 1 tablespoon balsamic vinegar

  • 2 sprigs rosemary, or 1/2 teaspoon dried rosemary, crushed


For the Lime Pot Roast:

Place chuck roast in the bottom of a slow-cooker liner bag. Sprinkle liberally with salt and pepper. Add lime zest, lime juice, garlic, beef broth, Italian seasoning and tomatoes to the bag on top of roast and set aside.

For the Vinegar-Braised Pot Roast:

Place chuck roast in the bottom of a slow-cooker liner bag. Sprinkle liberally with salt and black pepper. Add onion, coffee, balsamic vinegar and rosemary on top of roast and set aside.

Place both liner bags, side by side, into the slow cooker. Drape each liner (closed) away from the other, extending over the sides of the slow cooker. Cover and cook on low for 8 hours.

When ready to serve: Place two large serving dishes next to the slow cooker. Remove cover and using pot holders or oven mitts, carefully transfer each bag to its own serving bowl. Open the liner, and allow contents to cool slightly. Remove meat from the liner using tongs, and transfer to the serving bowl. Pour juices over the dish.

Repeat with the other dinner. Before serving, season to taste with salt and pepper.

Note: If you wish to save one of the dinners for later, place in a resealable plastic freezer bag, label and freeze. If you plan to eat it within a day or two, you may store in the refrigerator in a closed container or resealable plastic bag.

Per serving (Lime Pot Roast): 582 calories (percent of calories from fat, 55), 44 grams protein, 20 grams carbohydrates, 4 grams fiber, 36 grams fat (14 grams saturated), 132 milligrams cholesterol, 1,026 milligrams sodium.

Per serving (Vinegar-Braised Pot Roast): 496 calories (percent of calories from fat, 66), 36 grams protein, 6 grams carbohydrates, 2 grams fiber, 36 grams fat (14 grams saturated), 132 milligrams cholesterol, 116 milligrams sodium.


APPLE CRISP

Hands on: 15 minutes Total time: 2 hours, 15 minutes Serves: 2-4

This crisp is easy and delicious and stays warm in the pot until you are ready to serve it. Preferably with ice cream.


  • 2 apples, peeled, cored and chopped

  • 5 tablespoons granulated sugar, divided

  • 1 teaspoon cornstarch

  • 1/4 teaspoon ground ginger

  • 1/2 teaspoon ground cinnamon, divided

  • 1 tablespoon lemon juice

  • 1/3 cup all-purpose flour

  • 2 tablespoons light or dark brown sugar

  • Pinch of ground nutmeg

  • 2 tablespoons cold butter, cut into small cubes

  • 1/2 cup chopped pecans or walnuts

  • Vanilla ice cream for topping (if desired)


Coat the inside of a 3 1/2-quart slow cooker with cooking spray, if desired. Add apples. In a small bowl, stir together 3 tablespoons of the granulated sugar, cornstarch, ground ginger and 1/4 teaspoon of the ground cinnamon. Sprinkle over apples. Drizzle lemon over ingredients and stir.

For the topping: In a small bowl, stir together the flour, the remaining 2 tablespoons granulated sugar, brown sugar, remaining 1/4 teaspoon of ground cinnamon and the nutmeg. Using fingers or two forks, work the butter into the flour mixture until crumbly. Sprinkle topping over the apples. Top with nuts.

Cover and cook on high for 2 hours. Test to be sure apples are tender. Uncover and cook to crisp the topping, up to 30 minutes. Serve warm, topped with ice cream if desired.

Per serving (without ice cream), based on 2: 614 calories (percent of calories from fat, 45), 5 grams protein, 83 grams carbohydrates, 6 grams fiber, 32 grams fat (9 grams saturated), 31 milligrams cholesterol, 122 milligrams sodium.


KALE AND KIELBASA SOUP

Hands on: 10 minutes Total time: 7 hours, 10 minutes Serves: 2 plus

Made from ingredients that are easy to find at the grocery store, this stew-y soup calls for turkey kielbasa. Feel free to try other kinds of sausage.


  • 1 (15-ounce) can cannellini beans, rinsed and drained

  • 1/4 cup chopped onion

  • 1 clove garlic, minced

  • 1 sprig fresh rosemary, or 1/4 teaspoon dried rosemary

  • 1 cup chicken broth

  • 1/2 cup chopped fresh tomatoes, or canned diced tomatoes

  • 7 ounces turkey kielbasa, cut into 1/2-inch slices

  • 1 to 2 cups chopped fresh kale

  • Salt

  • Freshly ground black pepper

  • Grated or shredded pareve Parmesan cheese, optional


Coat the inside of a 3 1/2-quart slow cooker with cooking spray, if desired. Add the beans, onion, garlic, rosemary, chicken broth, tomatoes, kielbasa and kale. Stir well to mix. Cover and cook on low for 7 hours. When ready to serve, remove rosemary sprig, and season to taste with salt and pepper. Top individual bowls of soup with pareve Parmesan cheese, if desired.

Per serving, based on 2: 339 calories (percent of calories from fat, 19), 31 grams protein, 41 grams carbohydrates, 10 grams fiber, 8 grams fat (2 grams saturated), 97 milligrams cholesterol, 967 milligrams sodium.


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© 2013, The Atlanta Journal-Constitution Distributed by MCT Information Services

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