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April 21, 2014

Andrew Silow-Carroll: Passoverkill? Suggestions to make next year's seders even more culturally sensitive

Sara Israelsen Hartley: Seeking the Divine: An ancient connection in a new context

Christine M. Flowers: Priest's execution in Syria should be call to action

Courtnie Erickson: How to help kids accept the poor decisions of others

Lizette Borreli: A Glass Of Milk A Day Keeps Knee Arthritis At Bay

Lizette Borreli: 5 Health Conditions Your Breath Knows Before You Do

The Kosher Gourmet by Betty Rosbottom Coconut Walnut Bars' golden brown morsels are a beautifully balanced delectable delight

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

Stuffed squash is the perfect autumn weekend meal --- and it practically makes itself

By Emma Christensen



JewishWorldReview.com | With so many beautiful and unusual squashes available now, I can't seem to come home without at least one knobby, colorful, speckled new squash in my bag. Happily, stuffed squash is a dish that will work for just about any winter squash I happen to pick up. You don't really need a recipe -- just a few basic steps and dinner practically makes itself.

Stuffed squash is the perfect autumn weekend meal. I love futzing over the filling and then lazing on the couch while everything roasts. The house gradually fills with savory aromas until I can hardly wait another second to dive in.

Eating stuffed squash is an entirely personal experience. My husband likes to work from the outside in, taking a little bit of squash and a little bit of filling in each bite. I'm a masher -- I scrape all the squash from the sides and mix it thoroughly into the filling before finally digging in. You can take either approach, or invent your own special style!

One squash the size of a grapefruit or a little larger is usually enough for two people. All my instructions below are written with this in mind, but it's easy enough to multiply everything to feed more people. In fact, stuffed squash is an easy and elegant dish to serve at a dinner party, particularly since it can be easily adapted to for both vegetarians and non-vegetarians.

I've tried making stuffed squash with just about every squash out there, and I truly love them all. Acorn squashes are an old and dependable favorite, but red kuri squashes, sweet dumpling squashes and even spaghetti squashes are worth a try. The initial roasting time for the unstuffed squash may vary depending on the variety, but it rarely takes more than an hour.

For the squashes in the recipe below, I used a mix of barley, sausage, mushrooms, onions, and pareve mozzarella seasoned with thyme and a pinch of cinnamon for the filling. Fall flavors at their best! I often use whatever bits of leftovers are in the fridge, mixing that last scoop of quinoa, a bit of roasted chicken, some grilled vegetables ... whatever needs using. About two to three cups of combined ingredients will do the job just fine.



HOW TO MAKE STUFFED ROASTED SQUASH
Makes 1 squash, serves 2


  • 1 winter squash, like acorn, kabocha, red kuri, sweet dumpling, delicata, spaghetti or any other grapefruit-sized (or slightly larger) squash

  • Olive oil

  • Salt and fresh ground pepper

  • 2 to 3 cups of filling

  • General amounts for filling -- to equal 2 to 3 cups total:

  • 1/2 to 1 cup protein -- sausage, chicken, tempeh, or baked tofu

  • 1 to 2 cups vegetables -- onions, mushrooms, zucchini, peppers, greens

  • 1/2 cup cooked grains and/or nuts -- barley, quinoa, millet, farro, rice, walnuts, almonds, pecans

  • 1/2 to 1 cup shredded (pareve) cheese

  • 1 to 3 teaspoons herbs or spices




WE FEED YOUR SOUL, INTELLECT --- AND STOMACH

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EQUIPMENT:

Chef's knife
Spoon
Baking dish
Aluminum foil

INSTRUCTIONS

Prepare the squash for roasting: Preheat the oven to 375 F with a rack in the lower-middle position. Slice the squash in half from stem to root and scoop out the seeds.

Place the squash halves cut-side-down in a baking dish and pour in enough hot water to fill the pan by about 1/4 inch. Cover the dish loosely with foil and place the dish in the oven.

Roast the squash until very soft and tender when poked with a fork or paring knife, 30 to 50 minutes. Exact roasting time will depend on the size and variety of your squash.

While the squash is roasting, prepare the filling. Depending on the size of your squash, 2 to 3 cups of combined ingredients is usually sufficient. You can combine leftovers from other meals (cooked chicken, roasted vegetables, etc.) or you can prepare a fresh filling. Cook any raw meats and raw vegetables and combine all the ingredients in a bowl. Taste and adjust the spices, salt, and pepper to your liking.

Flip the cooked squash halves so they form bowls. Rub the inside with a little olive oil and sprinkle with salt and pepper. Divide the filling between the halves -- it's fine to really stuff the wells and also to mound the filling on top.

Re-cover the pan with the foil and bake the halves for another 15 to 20 minutes until both are hot and bubbly. Top with extra cheese and serve immediately.

RECIPE NOTES
Stuffed Squash for a Crowd: This recipe is easily multiplied to feed whatever sized gathering you are hosting. The squashes and the filling can also be prepped in advance and warmed just before serving. One-half of a squash is typically a good main course meal for an adult.

(Emma Christensen is a writer for TheKitchn.com, a nationally known blog for people who love food and home cooking.)

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