Home
In this issue
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

Thanksgiving leftovers from boring to brilliant: TURKEY-BUTTERNUT TORTILLA SOUP WITH ZESTY LIME SOUR CREAM

Cathy Pollak



JewishWorldReview.com | There is only one thing I love more than a roast turkey dinner: the leftovers. I welcome the challenge of creating something completely different from what was served the night before, especially because the gravy is still always lacking.

Turning the usual excess of turkey meat into a soup is a great idea. I love adding the color and sweet taste of butternut squash. Putting this together with fresh corn kernels and tortillas and then pureeing those, makes for a nicely textured, sweet tasting soup. Your family will not believe this combination came from the turkey served only a day or two before.

Enjoy sprucing up your leftovers while taking things from boring to brilliant. You'll be glad you did.

TURKEY-BUTTERNUT TORTILLA SOUP WITH ZESTY LIME SOUR CREAM

MAKES about 10 cups


For the soup:

  • 1 (2 lb.) butternut squash
  • 3 cups cooked turkey, shredded
  • 1 1/4 cups onion, chopped
  • 1 cup fresh corn kernels (2 ears)
  • 4 garlic cloves
  • 1 jalapeno, seeded
  • 3 tablespoons olive oil
  • 3 corn tortillas cut into 2-inch squares
  • 2 cups Roma tomatoes, seeded, chopped
  • 3 tablespoons tomato paste
  • 1 tablespoon ground cumin
  • 6 cups chicken broth
  • 6 ounces baby spinach
  • Salt and pepper to taste


For the sour cream:


  • 1/2 cup pareve sour cream

  • 1 tablespoon lime juice

  • Zest of one lime

  • 1/4 teaspoon ground cumin



WE FEED YOUR SOUL, INTELLECT --- AND STOMACH

Every weekday JewishWorldReview.com publishes what many in the media and Washington consider "must-reading". HUNDREDS of columnists and cartoonists regularly appear. Sign up for the daily update. It's free. Just click here.


To get started, parbake your butternut squash first. This will make it easier to remove the skin and cube it up for the soup. The squash will not be completely baked when you remove it from the oven but simmering it in the soup will take care of that.

Prick the skin of the squash all over with a fork; this will keep it from exploding. Place in a 350 F oven for an hour. Let the squash cool until it's easy to handle, and then remove the skin and cut into cubes. You will need about 4 cups.

In a food processor, pulse the onion, corn kernels, garlic and jalapeno until a thick, choppy consistency is reached.

In a large stockpot, heat oil over medium heat. Add tortillas and saute them until crispy around the edges. Stir in corn-onion mixture, tomatoes, tomato paste and cumin. Simmer 7 minutes while stirring often.

In the stock pot, add chicken broth and butternut squash; bring to a boil and simmer 15 minutes. Transfer small batches to a food processor and puree until smooth. Return the soup to the pot and bring to a boil; reduce heat and simmer for 10 minutes.

Stir in spinach, cooking until wilted. Add turkey and simmer 5 more minutes. Salt and pepper to taste.

In a small bowl combine sour cream, lime juice, lime zest from one lime and cumin. Stir all ingredients together.

Transfer soup to individual serving bowls and top with zesty lime sour cream.


Sign up for the daily JWR update. It's free. Just click here.

To comment, please click here.

Interested in a private Judaic studies instructor — for free? Let us know by clicking here.

(Cathy Pollak runs her own vineyard and winery in the Willamette Valley of Oregon. She blogs about food and wine at noblepig.com. One for the Table is Amy Ephron's online magazine that specializes in food, politics, and love. http://www.oneforthetable.com)





© 2013, ONE FOR THE TABLE. DISTRIBUTED BY TRIBUNE MEDIA SERVICES INC.

Quantcast