Hedi Levine - Natural Recipes for the Good Life: Using Wholesome Ingredients for Better Health
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Natural Recipes for the Good Life: Using Wholesome Ingredients for Better Health
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Using wholesome ingredients for better health.
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1 small onion, chopped 1 clove garlic, minced 2 tbsp (30 ml) butter 1 cup (240 ml) sliced mushrooms red bell pepper, chopped cup (120ml) fresh or frozen peas cup (120 ml) chopped green onion 1 cups (355 ml) water or broth tsp (1 ml) salt 2 tsp (10 ml) curry powder 1 cup (240 ml) whole wheat couscous
In covered saucepan on low heat saut onion and garlic in butter until soft. Add mushrooms, bell pepper, peas and green onion and cook until nearly tender. Add water, salt and curry powder and bring to boil. Add couscous, stir, reduce heat, cover and cook for 35 minutes or until liquid is absorbed. Serves 8.
2 tbsp (30 ml) butter or margarine cup (120 ml) chopped onion cup (120 ml) sliced mushrooms 1 cup (240 ml) uncooked kasha chicken or beef broth 2 tbsp (30 ml) minced fresh parsley 1 cup (240 ml) pasta bow knots (varnishkas) 2 tsp (10 ml) butter minced parsley
In large skillet melt butter and saut onion and mushrooms. Prepare kasha according to basic directions on package, using chicken or beef broth as liquid. Add sauted vegetables when liquid is added and eliminate any additional butter or margarine.
While kasha is simmering, cook pasta in boiling salted water until just tender, about 12 minutes. Drain pasta, return to pan and add butter. Combine with kasha and sprinkle with parsley before serving. Serves 4.
FRUIT & NUT FILLING: cup (180 ml) kasha cup (80 ml) chopped walnuts cup (80 ml) diced dates cup (80 ml) diced raisins cup (80 ml) honey 1 tsp (5 ml) cinnamon tsp (1 ml) nutmeg
Page 103
Pastry: Combine the flour and salt in a medium bowl. Make a well in the center. Add 1 egg, oil and half of the water. Stir with a wooden spoon, adding the remainder of the water to make a smooth, pliable dough. Turn the dough out onto a lightly floured board; knead a few times. Brush the dough with oil; cover with plastic wrap and let rest for about 1 hour.
At this point the dough may be refrigerated overnight. Roll the dough on a floured board, to an 18-inch square or as thin as possible. Brush the dough with oil. Cut into 36 3-inch squares or rounds. Brush the center of each with oil and fill with approximately 1 full tsp of filling; moisten the edges with water; fold over; seal the edges.
Place on a lightly greased baking sheet. Brush the tops with the beaten egg white. Bake at 375F (190C) for 1215 minutes or until lightly browned. Yields 36 snack-size knishes.
Onion Filling: Saut the onion in the butter or margarine; add the kasha and seasoning. Use to fill knishes. Bake as above. Yields 1 cups.
Chicken Filling: Combine all ingredients and use to fill knishes. Bake as above. Yields 1 cups. Egg Filling: Combine all ingredients and use to fill knishes. Bake as above. Yields 1 cups. Fruit & Nut Filling: Combine all ingredients and use to fill knishes. Bake as above. Yields 1 cups.
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