Beth Spencer's Pea Soup: Recipes for Body, Mind, and Spirit from a 'Kitchen Table Gourmet, ' is a veritable feast of family favorite recipes-recipes full of life and love, recipes to wrap your mouth around and savor, recipes for foods that for years Beth thought she couldn't eat as part of everyday meals-normal foods using normal ingredients, foods that were on her forbidden food list-foods that she's happily invited back into her daily life. While writing Pea Soup, Beth learned how to be a competent eater...and learned to accept her body at its natural weight, after over 40 years of yo-yo dieting and disordered eating. From appetizers to desserts and everything in between, Pea Soup, fairly brims with wonderful, wholesome recipes-quick and easy recipes for when you're pressed for time, as well as classic recipes that require a little more time (and flour) on the hands, yet yield delicious and joyous results. Bon AppetitPot Roast a adapted from a recipe by Eugenia Loyster Serves 6-8 Allow about 31 a2 hours olive oil 2-3 lb. boneless ... cook and stir the wine, loosening the browned bits in the bottom of the skillet. ... Place the roasting pan in the preheated oven and bake, covered, for 3 hours, carefully turning the roast over after the first hour.
|Title||:||Pea Soup: Recipes for Body, Mind, and Spirit from a "Kitchen Table Gourmet"|
|Publisher||:||Lulu.com - 2012-01-01|