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Hedi Levine - Natural Recipes for the Good Life: Using Wholesome Ingredients for Better Health

Here you can read online Hedi Levine - Natural Recipes for the Good Life: Using Wholesome Ingredients for Better Health full text of the book (entire story) in english for free. Download pdf and epub, get meaning, cover and reviews about this ebook. year: 1997, publisher: Peoples Medical Society, genre: Home and family. Description of the work, (preface) as well as reviews are available. Best literature library LitArk.com created for fans of good reading and offers a wide selection of genres:

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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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Page 100
Curried Whole Wheat Couscous Pilaf
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.
Picture 2Picture 3
Approximate nutritional analysis per -cup serving:
Calories 184, Protein 6 g, Carbohydrates 33 g, Fat 3 g, Cholesterol 8 mg, Sodium 105 mg
Page 101
Kasha Varnishkas
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.
Picture 4Picture 5
Approximate nutritional analysis per serving:
Calories 300, Protein 9 g, Carbohydrates 46 g, Fat 10 g, Cholesterol 21 mg, Sodium 89 mg
Page 102
Knishes
PASTRY:
2 cups (480 ml) all-purpose flour
tsp (3 ml) salt
1 egg or 2 egg whites, plus 1 egg white, slightly beaten
2 tbsp (30 ml) vegetable oil, plus additional, for brushing dough
cup (120 ml) water
ONION FILLING:
1 cup (240 ml) chopped onion
2 tbsp (30 ml) butter or margarine
cup (180 ml) cooked kasha
pinch pepper
CHICKEN FILLING:
1 cup (240 ml) diced cooked chicken
cup (180 ml) cooked kasha
cup (60 ml) finely chopped celery
3 tbsp (45 ml) mayonnaise
tsp (3 ml) poultry seasoning
tsp (3 ml) lemon juice
pinch salt
EGG FILLING:
cup (180 ml) cooked kasha
3 hard-cooked eggs, chopped
3 tbsp (45 ml) pickle relish
1 tbsp (15 ml) minced onion
2 tsp (10 ml) prepared mustard
FRUIT & NUT FILLING:
cup (180 ml) kasha
Picture 6cup (80 ml) chopped walnuts
Picture 7cup (80 ml) diced dates
Picture 8cup (80 ml) diced raisins
Picture 9cup (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.
Picture 10Picture 11
Approximate nutritional analysis per onion knish:
Calories 46, Protein 1 g, Carbohydrates 7 g, Fat 2 g, Cholesterol 7 mg, Sodium 38 mg
Picture 12Picture 13
Approximate nutritional analysis per chicken knish:
Calories 51, Protein 2 g, Carbohydrates 6 g, Fat 2 g, Cholesterol 8 mg, Sodium 41 mg
Picture 14Picture 15
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