Open this book and step into a new world that is thousands of years old. Let the ancient powers of herbs revive energy, restore health, soothe and beautify, and bring a burst of fresh flavors to your table. Judith Benn Hurley's The Good Herb shows how nature's most versatile plants can do their good work in your life.
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Judith Benn Hurley has enriched the lives of millions through her many books, including The Good Herb and the best-selling The Healing Foods. For twenty years, she has been at the forefront of the health and culinary scenes. She has written for The Washington Post, Ladies Home Journal, and Prevention. Two of her books, Garden Fresh Cooking and Healthy Microwave Cooking, won IACP/Seagram awards for excellence.Excerpt. © Reprinted by permission. All rights reserved.:
Fresh Peas and Smoked Trout with Linguine
Makes 4 Servings
Chives add zip that highlights the smoky flavor of the fish.
1/4 cup dry white wine
1/4 cup vegetable stock or defatted chicken stock
3/4 cup shelled fresh peas
3 ounces skinned and boned smoked trout or smoked salmon
1/2 cup nonfat ricotta cheese or blanched, soft tofu
2 teaspoons olive oil
3 cups hot cooked linguine (from a generous 1/3 pound dried)
1/4 cup minced fresh chives (any kind)
Combine the wine and stock in a small saucepan and bring to a boll. Add the peas and boil until the peas are bright green and just tender, about 1 minute.
Meanwhile, place the trout and ricotta in a medium bowl and mash well with a fork, adding the oil as you go.
When the peas are cooked, tip them, with their liquid, into the trout and cheese mixture and combine well. Toss with the linguine and chives and serve warm or very slightly chilled. A salad of watercress and sorrel makes a tasty accompaniment.
270 Calories Per Serving, 2.5 Grams Fat, 9 Percent Of Calories From Fat
Couscous Cake with Orange-Caramel Pears
Makes 8 servings
To add flavor without fat or sugar, replace the water in dessert recipes with lemon verbena tea.
2 cups couscous
2 cups lemon verbena tea
1 teaspoon sweet (unsalted) butter or canola oil
3 pears, peeled, cored, and sliced
1/2 teaspoon ground cinnamon
1 tablespoon all-fruit raspberry jam
Juice of 1 orange
Pinch of sea salt
2 tablespoons toasted slivered almonds
Combine the couscous and tea in a small saucepan and bring to a boll. Reduce the heat to low and simmer, loosely covered, until all the liquid has been absorbed, about 5 minutes. Transfer the couscous to a 9-inch glass pie dish and spread out with a spatula.
Melt the butter in a large saute pan over medium-high heat. Add the pears, cinnamon, jam, orange juice, and salt, and cook, stirring, until the cooking juices are caramel-like and thick, about 5 to 7 minutes. Scoop the pears onto the couscous and spread them out evenly. Sprinkle the almonds over the cake. Chill the cake for at least 30 minutes. Then slice into wedges and serve.
155 Calories Per Serving, Less Than 1 Gram Fat, 5 Percent of Calories from Fat
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Book Description William Morrow Cookbooks, 1995. Hardcover. Book Condition: New. 1. Bookseller Inventory # DADAX0688113249
Book Description William Morrow Cookbooks, 1995. Hardcover. Book Condition: New. book. Bookseller Inventory # M0688113249
Book Description William Morrow Cookbooks, 1995. Hardcover. Book Condition: New. Never used!. Bookseller Inventory # P110688113249
Book Description Book Condition: Brand New. New. Bookseller Inventory # A16610
Book Description William Morrow Cookbooks. Hardcover. Book Condition: New. 0688113249 New Condition. Bookseller Inventory # NEW7.0266451