Timothy S. Harlan, MD, FACP has counseled thousands of his patients on healthy, sustainable weight loss. Now he's compiled his best tips and recipes into a six-week plan for you to learn how to eat great food that just happens to be great for you - and if losing weight is your goal, you can do that, too.
Get the prescription for better health as well as healthy weight loss, including:
The term pesto likely has its origins from from two Italian words. One is the Italian verb pestare which means "to pound or crush" as one does with the garlic and pine nuts. Pestos were traditionally made in a mortar and pestle, the pestle being the heavy tool used for grinding and crushing.
Over the course of the last few decades the term pesto has come to refer to many different recipes, but they all have a basic set of ingredients and techniques. The classic pesto is customarily made with crushed pine nuts, garlic, basil, olive oil and Parmigiano-Reggiano. It seems so simple, but these five ingredients go so well together. You can use a mortar and pestle but a blender, food processor or even a mini-chopper is much easier. Pesto
After steeping sun dried tomatoes it's always a good idea to save the liquid. It keeps for a couple days in the refrigerator and adds a lot of flavor to pasta sauces or in risotto dishes like this one.
When I was designing this recipe, my first choice was cod or halibut, but when I got to the market the best quality white fish was sole. Each of these choices might add a different flavor to the dish, but the key is to make your ingredient selections based on what is fresh.
This is a 6-week plan that will have you and your family eating well and eating healthy, while learning how to improve your life and your health, one plate at a time. Find out more about Just Tell Me What to Eat! or purchase your own copy for $19.99.