{"id":21113,"date":"2008-12-08T17:10:00","date_gmt":"2008-12-08T17:10:00","guid":{"rendered":"http:\/\/ou.org\/life\/food\/cooking\/hearty_dishes_for_hearty_appetites\/"},"modified":"2017-04-14T05:29:20","modified_gmt":"2017-04-14T10:29:20","slug":"hearty_dishes_for_hearty_appetites","status":"publish","type":"post","link":"https:\/\/www.ou.org\/life\/food\/recipes\/hearty_dishes_for_hearty_appetites\/","title":{"rendered":"Hearty Dishes for Hearty Appetites"},"content":{"rendered":"

With winter approaching, hearty foods are satisfying and delicious.<\/i>
\n\"image\"<\/i><\/p>\n

Pea Zucchini Soup<\/b><\/span><\/h3>\n

6 servings<\/p>\n

A lovely thick soup of Italian origin, this recipe calls for non-seasonal ingredients. The soup freezes well and you can make it pareve or dairy.<\/p>\n

Ingredients<\/span>:<\/h4>\n
    \n
  • 4 Tablespoons olive oil<\/em><\/li>\n
  • 4 cloves garlic, finely chopped<\/em><\/li>\n
  • 1 lb. zucchini, rinsed and trimmed, cut into \u00bd-inch cubes<\/em><\/li>\n
  • 20 oz.\u00a0frozen sweet peas, thawed<\/em><\/li>\n
  • 3 cups vegetable stock<\/em><\/li>\n
  • 10 basil leaves, torn<\/em><\/li>\n
  • Kosher salt<\/em><\/li>\n
  • Freshly ground black pepper<\/em><\/li>\n
  • \u00bc cup grated Parmesan cheese, for garnish<\/em><\/li>\n<\/ul>\n

    Instructions<\/span>:<\/h4>\n
      \n
    1. Heat oil in a medium saucepan. Add garlic and zucchini and saut\u00e9 for one minute. Add peas and vegetable stock and bring to a boil. Reduce heat and cook, covered, for 5 minutes.<\/li>\n
    2. Puree half the soup coarsely in a food processor fitted with a steel blade. Return the soup to the saucepan, add basil leaves and season to taste.<\/li>\n
    3. Optional: Serve garnished with cheese.<\/em><\/li>\n<\/ol>\n
      \n

      Pasta with Bell Pepper Tomato Sauce<\/b><\/span><\/h3>\n
        \n
      • 4 servings as a main course<\/em><\/li>\n
      • 6 servings as an appetizer<\/em><\/li>\n<\/ul>\n

        This versatile, non-seasonal pasta sauce is a little spicy. I prefer to use San Marzano\u2019s peeled tomatoes, my favorite brand.<\/p>\n

        Ingredients<\/span>:<\/h4>\n
          \n
        • 1 lb. rigatoni, or any other similarly shaped pasta<\/em><\/li>\n<\/ul>\n

          Sauce<\/span>:<\/h4>\n
            \n
          • 2 red bell peppers<\/em><\/li>\n
          • 3 Tablespoons olive oil<\/em><\/li>\n
          • 3 cloves garlic, minced<\/em><\/li>\n
          • 14\u00a0oz. can San Marzano peeled, imported Italian tomatoes<\/em><\/li>\n
          • \u00bc teaspoon crushed red pepper flakes<\/em><\/li>\n
          • Tabasco, a few drops<\/em><\/li>\n
          • 1 Tablespoon lemon juice, approximately<\/em><\/li>\n
          • Kosher salt<\/em><\/li>\n
          • Freshly ground black pepper<\/em><\/li>\n<\/ul>\n

            Instructions<\/span>:<\/h4>\n
              \n
            1. Bring 5 quarts of water to a rolling boil in a large, covered pot. Add 2 Tablespoons of salt and all the pasta at once; stir well. Boil briskly, uncovered, for 5 minutes, or until the pasta is al dente (tender but still firm to the bite). Drain pasta in a colander.<\/li>\n
            2. To prepare peppers, preheat broiler. Halve the peppers and remove the seeds. Line the rack of a broiler pan with foil, and place peppers skin side up on it. Broil close to the heat source (approximately 6 inches) for 6-7 minutes, or until peppers are blistered and charred.<\/li>\n
            3. Wrap in foil\u2014the heat will loosen the skin.<\/li>\n
            4. When cool, peel and puree peppers in a food processor fitted with a steel blade. Set aside.<\/li>\n
            5. Heat oil in a large saucepan. Add garlic and saut\u00e9 over low heat for one minute. Next, add pepper puree, tomatoes and red pepper flakes. Cook gently, uncovered, for 2 minutes. Season the sauce to taste with Tabasco, lemon juice, salt and pepper. Keep warm.<\/li>\n
            6. Add pasta to sauce and season to taste. Serve warm.<\/li>\n<\/ol>\n
              \n

              Meatloaf<\/b><\/span><\/h3>\n

              4 servings<\/p>\n

              This is an unconventional recipe. Instead of using bread, I add a raw, grated potato to give the meat a light and moist texture. The meatloaf is good served warm or at room temperature.<\/em><\/p>\n

              Ingredients<\/span>:<\/h4>\n
                \n
              • 2 Tablespoons vegetable oil, plus some for greasing foil<\/em><\/li>\n
              • 1 medium onion, coarsely chopped<\/em><\/li>\n
              • 2 cloves garlic, coarsely chopped<\/em><\/li>\n
              • 1 Idaho potato, peeled and cut into large pieces<\/em><\/li>\n
              • 1 large egg<\/em><\/li>\n
              • 1 lb. ground meat (a blend of \u00bd lb.\u00a0ground veal and \u00bd<\/em>\u00a0lb. ground beef)<\/em><\/li>\n
              • 1 Tablespoon tomato paste<\/em><\/li>\n
              • 1 Tablespoon ketchup<\/em><\/li>\n
              • 1 Tablespoon soy sauce, approximately<\/em><\/li>\n
              • \u00bd cup tightly packed Italian parsley, finely chopped<\/em><\/li>\n
              • Kosher salt<\/em><\/li>\n
              • Freshly ground black pepper<\/em><\/li>\n<\/ul>\n

                Instructions<\/span>:<\/h4>\n
                  \n
                1. Preheat oven to 375\u00b0F.<\/li>\n
                2. Brush a 9×5-inch Pyrex loaf pan with foil. Brush the foil with oil.<\/li>\n
                3. Heat the 2 Tablespoons of oil in a small skillet. Add onion and garlic and saut\u00e9, over low heat, until lightly golden.<\/li>\n
                4. Place in a food processor fitted with a steel blade, adding potato and egg. Puree until very smooth.<\/li>\n
                5. Transfer mixture to a medium bowl, adding ground meat, tomato paste, ketchup, soy sauce and parsley. Mix with your hands until thoroughly combined. Season to taste.<\/li>\n
                6. Place the meat in the greased, foil-lined pan and smooth the top. Bake for 55 minutes. Let cool before slicing; the meat will fall apart if it\u2019s too hot.<\/li>\n<\/ol>\n
                  \n

                  Potato Latkes<\/b><\/span><\/h3>\n

                  Yields approximately 80 bite-size latkes<\/p>\n

                  With Chanukah around the corner, I\u2019m happy to share with you my version of baked, not fried, latkes. They are greaseless, too!<\/em><\/p>\n

                  Ingredients<\/span>:<\/h4>\n
                    \n
                  • 5\u00a0to 6 teaspoons vegetable oil<\/em><\/li>\n
                  • 1 medium onion<\/em><\/li>\n
                  • 2 lbs.\u00a0Idaho potatoes (approximately 4-5), peeled and\u00a0<\/em>quartered lengthwise to fit into a food processor<\/em><\/li>\n
                  • \u00bc cup unbleached flour<\/em><\/li>\n
                  • 1 large egg plus 1 egg white, lightly whisked<\/em><\/li>\n
                  • 1\u00bd teaspoons Kosher salt, approximately<\/em><\/li>\n
                  • \u00bc teaspoon freshly ground black pepper, approximately<\/em><\/li>\n<\/ul>\n

                    Instructions<\/span>:<\/h4>\n
                      \n
                    1. Preheat oven to 450\u00b0F.<\/li>\n
                    2. Brush 2-3 heavy Teflon (non-stick) baking sheets with 2 teaspoons oil each.<\/li>\n
                    3. Peel and cut the onion into quarters and chop very finely in a food processor fitted with a steel blade.<\/li>\n
                    4. Transfer to a bowl. Using the medium-shredding attachment of a food processor, grate potatoes and add them to the onion. Add flour, eggs, 1 teaspoon oil, salt and pepper and combine well. Season to taste.<\/li>\n
                    5. Place generous teaspoons of potato mixture, without the accumulated liquid, onto the prepared baking sheets.<\/li>\n
                    6. Bake the latkes on the lowest rack of the oven for about 10 minutes, or until bottom is golden brown.<\/li>\n
                    7. Turn latkes over and bake for another 4-5 minutes, or until they are lightly golden.<\/li>\n<\/ol>\n

                      Note<\/span>:<\/h4>\n

                      Latkes can be baked earlier in the day and then reheated. Place latkes on a wire rack set over a baking sheet to prevent them from getting soggy. Bake in a preheated 350\u00b0F oven for 6-10 minutes, or until hot. The latkes can also be frozen (if properly wrapped), and heated without being thawed. Put frozen latkes on a wire rack set over a baking sheet in a preheated 400\u00b0 oven for 8-10 minutes or until hot. (The time may need to be adjusted depending on the size and thickness of your latkes.)<\/em><\/p>\n

                      \n

                      Chocolate Bars<\/b><\/span><\/h3>\n

                      Makes 60 bars, \u00be x\u00a01\u00bd inches<\/em><\/p>\n

                      These cookies are light, but are quite chocolatey and have a slightly different texture than brownies. I cut them very small, almost bite size. They are simple to make and freeze very well.<\/em><\/p>\n

                      Ingredients<\/span>:<\/h4>\n
                        \n
                      • 1 cup unbleached flour<\/em><\/li>\n
                      • \u00be cup unsweetened cocoa powder<\/em><\/li>\n
                      • 12 Tablespoons unsalted margarine, at room temperature<\/em><\/li>\n
                      • 1 cup sugar (scant measure)<\/em><\/li>\n
                      • 3 large eggs, at room temperature<\/em><\/li>\n
                      • 1 Tablespoon vanilla extract<\/em><\/li>\n
                      • 7 oz.\u00a0imported bittersweet chocolate, coarsely chopped<\/em><\/li>\n<\/ul>\n

                        Instructions<\/span>:<\/h4>\n
                          \n
                        1. Preheat oven to 325\u00b0F<\/li>\n
                        2. Grease a 9×13-inch baking pan and line with wax paper, leaving about 1 inch of the paper overhanging the two shorter sides.<\/li>\n
                        3. In a small bowl, combine flour and cocoa powder. Set aside.<\/li>\n
                        4. Beat margarine with a balloon whisk at medium speed, adding sugar gradually until the mixture is light and fluffy. Add the eggs one at a time, and the vanilla extract.<\/li>\n
                        5. Fold in the dry ingredients with a rubber spatula until well combined.<\/li>\n
                        6. Stir in half of the chopped chocolate.<\/li>\n
                        7. Spread batter in the prepared pan. Sprinkle the top evenly with the rest of the chocolate. Bake for 25 minutes, or until the sides have begun to pull away and a cake tester placed in the center is slightly moist. Place on a wire rack to cool completely.<\/li>\n
                        8. Grasping the edges of the wax paper, remove the cake from the pan and cut into the size or shape of your choice.<\/li>\n<\/ol>\n
                          \n

                          Helen Nash is the author of Kosher Cuisine (New Jersey, 1995) and Helen Nash\u2019s Kosher Kitchen (New Jersey, 2000). She lives in New York City. <\/i><\/p>\n

                          This will be my last column in Jewish Action, as I prepare to take on new challenges. Writing \u201cThe Chef\u2019s Table\u201d for the past few years has been a wonderful experience for me. I want to thank all my loyal readers who anxiously awaited my new recipes, issue after issue. <\/i><\/b><\/p>\n","protected":false},"excerpt":{"rendered":"

                          With winter approaching, hearty foods are satisfying and delicious. Pea Zucchini Soup 6 servings A lovely thick soup of Italian origin, this recipe calls for non-seasonal ingredients. The soup freezes well and you can make it pareve or dairy. Ingredients: 4 Tablespoons olive oil 4 cloves garlic, finely chopped 1 lb. zucchini, rinsed and trimmed,<\/p>\n","protected":false},"author":544,"featured_media":44552,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[137,8],"tags":[],"class_list":["post-21113","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chanukah","category-recipes"],"yoast_head":"\nHearty Dishes for Hearty Appetites - OU Life<\/title>\n<meta name=\"description\" content=\"For winter hearty recipes are satisfying and delicious: Pea Zucchini Soup, Pasta with Bell Pepper Tomato Sauce, Meatloaf, Potato Latkes, and Chocolate Bars\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.ou.org\/life\/food\/recipes\/hearty_dishes_for_hearty_appetites\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Hearty Dishes for Hearty Appetites - OU Life\" \/>\n<meta property=\"og:description\" content=\"For winter hearty recipes are satisfying and delicious: Pea Zucchini Soup, Pasta with Bell Pepper Tomato Sauce, Meatloaf, Potato Latkes, and Chocolate Bars\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.ou.org\/life\/food\/recipes\/hearty_dishes_for_hearty_appetites\/\" \/>\n<meta property=\"og:site_name\" content=\"OU Life\" \/>\n<meta property=\"article:published_time\" content=\"2008-12-08T17:10:00+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2017-04-14T10:29:20+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.ou.org\/life\/files\/Chocolate-Bar.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"615\" \/>\n\t<meta property=\"og:image:height\" content=\"409\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Helen Nash\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Helen Nash\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"6 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.ou.org\/life\/food\/recipes\/hearty_dishes_for_hearty_appetites\/\",\"url\":\"https:\/\/www.ou.org\/life\/food\/recipes\/hearty_dishes_for_hearty_appetites\/\",\"name\":\"Hearty Dishes for Hearty Appetites - OU Life\",\"isPartOf\":{\"@id\":\"https:\/\/www.ou.org\/life\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/www.ou.org\/life\/food\/recipes\/hearty_dishes_for_hearty_appetites\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/www.ou.org\/life\/food\/recipes\/hearty_dishes_for_hearty_appetites\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/www.ou.org\/life\/files\/Chocolate-Bar.jpg\",\"datePublished\":\"2008-12-08T17:10:00+00:00\",\"dateModified\":\"2017-04-14T10:29:20+00:00\",\"author\":{\"@id\":\"https:\/\/www.ou.org\/life\/#\/schema\/person\/fbff2dca8804ef58cc2f6a37cd7712c7\"},\"description\":\"For winter hearty recipes are satisfying and delicious: Pea Zucchini Soup, Pasta with Bell Pepper Tomato Sauce, Meatloaf, Potato Latkes, and Chocolate Bars\",\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.ou.org\/life\/food\/recipes\/hearty_dishes_for_hearty_appetites\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/www.ou.org\/life\/food\/recipes\/hearty_dishes_for_hearty_appetites\/#primaryimage\",\"url\":\"https:\/\/www.ou.org\/life\/files\/Chocolate-Bar.jpg\",\"contentUrl\":\"https:\/\/www.ou.org\/life\/files\/Chocolate-Bar.jpg\",\"width\":615,\"height\":409,\"caption\":\"Chocolate Bar\"},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/www.ou.org\/life\/#website\",\"url\":\"https:\/\/www.ou.org\/life\/\",\"name\":\"OU Life\",\"description\":\"Everyday Jewish Living\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/www.ou.org\/life\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Person\",\"@id\":\"https:\/\/www.ou.org\/life\/#\/schema\/person\/fbff2dca8804ef58cc2f6a37cd7712c7\",\"name\":\"Helen Nash\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/www.ou.org\/life\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/a94e09d4c762693941138c5a87528f2cfd2f1331e62a9bd4c275fbafc90515a3?s=96&d=mm&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/a94e09d4c762693941138c5a87528f2cfd2f1331e62a9bd4c275fbafc90515a3?s=96&d=mm&r=g\",\"caption\":\"Helen Nash\"},\"url\":\"https:\/\/www.ou.org\/life\/author\/helen_nashou-org\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Hearty Dishes for Hearty Appetites - OU Life","description":"For winter hearty recipes are satisfying and delicious: Pea Zucchini Soup, Pasta with Bell Pepper Tomato Sauce, Meatloaf, Potato Latkes, and Chocolate Bars","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.ou.org\/life\/food\/recipes\/hearty_dishes_for_hearty_appetites\/","og_locale":"en_US","og_type":"article","og_title":"Hearty Dishes for Hearty Appetites - OU Life","og_description":"For winter hearty recipes are satisfying and delicious: Pea Zucchini Soup, Pasta with Bell Pepper Tomato Sauce, Meatloaf, Potato Latkes, and Chocolate Bars","og_url":"https:\/\/www.ou.org\/life\/food\/recipes\/hearty_dishes_for_hearty_appetites\/","og_site_name":"OU Life","article_published_time":"2008-12-08T17:10:00+00:00","article_modified_time":"2017-04-14T10:29:20+00:00","og_image":[{"width":615,"height":409,"url":"https:\/\/www.ou.org\/life\/files\/Chocolate-Bar.jpg","type":"image\/jpeg"}],"author":"Helen Nash","twitter_card":"summary_large_image","twitter_misc":{"Written by":"Helen Nash","Est. reading time":"6 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/www.ou.org\/life\/food\/recipes\/hearty_dishes_for_hearty_appetites\/","url":"https:\/\/www.ou.org\/life\/food\/recipes\/hearty_dishes_for_hearty_appetites\/","name":"Hearty Dishes for Hearty Appetites - OU Life","isPartOf":{"@id":"https:\/\/www.ou.org\/life\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.ou.org\/life\/food\/recipes\/hearty_dishes_for_hearty_appetites\/#primaryimage"},"image":{"@id":"https:\/\/www.ou.org\/life\/food\/recipes\/hearty_dishes_for_hearty_appetites\/#primaryimage"},"thumbnailUrl":"https:\/\/www.ou.org\/life\/files\/Chocolate-Bar.jpg","datePublished":"2008-12-08T17:10:00+00:00","dateModified":"2017-04-14T10:29:20+00:00","author":{"@id":"https:\/\/www.ou.org\/life\/#\/schema\/person\/fbff2dca8804ef58cc2f6a37cd7712c7"},"description":"For winter hearty recipes are satisfying and delicious: Pea Zucchini Soup, Pasta with Bell Pepper Tomato Sauce, Meatloaf, Potato Latkes, and Chocolate Bars","inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.ou.org\/life\/food\/recipes\/hearty_dishes_for_hearty_appetites\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.ou.org\/life\/food\/recipes\/hearty_dishes_for_hearty_appetites\/#primaryimage","url":"https:\/\/www.ou.org\/life\/files\/Chocolate-Bar.jpg","contentUrl":"https:\/\/www.ou.org\/life\/files\/Chocolate-Bar.jpg","width":615,"height":409,"caption":"Chocolate Bar"},{"@type":"WebSite","@id":"https:\/\/www.ou.org\/life\/#website","url":"https:\/\/www.ou.org\/life\/","name":"OU Life","description":"Everyday Jewish Living","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.ou.org\/life\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Person","@id":"https:\/\/www.ou.org\/life\/#\/schema\/person\/fbff2dca8804ef58cc2f6a37cd7712c7","name":"Helen Nash","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.ou.org\/life\/#\/schema\/person\/image\/","url":"https:\/\/secure.gravatar.com\/avatar\/a94e09d4c762693941138c5a87528f2cfd2f1331e62a9bd4c275fbafc90515a3?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/a94e09d4c762693941138c5a87528f2cfd2f1331e62a9bd4c275fbafc90515a3?s=96&d=mm&r=g","caption":"Helen Nash"},"url":"https:\/\/www.ou.org\/life\/author\/helen_nashou-org\/"}]}},"acf":[],"brizy_media":[],"_links":{"self":[{"href":"https:\/\/www.ou.org\/life\/wp-json\/wp\/v2\/posts\/21113","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.ou.org\/life\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.ou.org\/life\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.ou.org\/life\/wp-json\/wp\/v2\/users\/544"}],"replies":[{"embeddable":true,"href":"https:\/\/www.ou.org\/life\/wp-json\/wp\/v2\/comments?post=21113"}],"version-history":[{"count":4,"href":"https:\/\/www.ou.org\/life\/wp-json\/wp\/v2\/posts\/21113\/revisions"}],"predecessor-version":[{"id":56915,"href":"https:\/\/www.ou.org\/life\/wp-json\/wp\/v2\/posts\/21113\/revisions\/56915"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.ou.org\/life\/wp-json\/wp\/v2\/media\/44552"}],"wp:attachment":[{"href":"https:\/\/www.ou.org\/life\/wp-json\/wp\/v2\/media?parent=21113"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.ou.org\/life\/wp-json\/wp\/v2\/categories?post=21113"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.ou.org\/life\/wp-json\/wp\/v2\/tags?post=21113"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}