1 28 oz can crushed tomato
2 can pinto beans
1 can garbonzo beans
1 can hominy
1 small can (4.5oz maybe?) tomato
1 paste
1 small can green chili peppers (she
1 says they often come in
1 short tins of a
1 couple ounces)
2 chopped onions
2 chopped zucchini
1 1/2 tbsp chili powder
1 to 2 tsp cumin
2 cloves af garlic (or 2/4tsp
1 garlic powder)
1 tsp molasses
Directions
Mix it all together in a large pot and cook until done (basically
anywhere between "it's all heated through" and "the zucchini are
about to fall apart." Enjoy!
Amy didn't mention pre-cooking the onions so I don't know if she
does, but it probably wouldn't be a bad idea.
Posted by ksp1@cornell.edu (Kimberly Phillips) to the Fatfree Digest
[Volume 13 Issue 6] Dec. 6, 1994.
FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used
with permission. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV.
1.80á
Servings: 1 servings
Amy's Chili With Hominy (Vegan) Recipe brought to you by Recipe Ideas
Categories: Chili; Vegetable
The History of Recipes
Transcribed cooking instructions as a concept can be tracked far back into antiquity, certainly as far back as early Egypt, and possibly even further than that. Interesting though that maybe, in the main part, these early cook books were just very basic pictorial instructions for food preparation.
In an interesting twist, the oldest recipe discovered so far, according to food historians is a series of clay tablets in ancient Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful. Later on, in The time of the romans 25BC a roman called Apicius wrote some documents describing recipes enjoyed by his fellow Romans. In his publication, he tells us how the roman meals were split into hors d`oeuvres, main meal and desserts, a style of dining still practiced today. Aspicius tells us how the early Romans made use of a good variety of spices and herbs, including a few you will know like basil, fennel and asafoetida. Later, there were a couple of interesting cookery books which appeared in the 14th Century - a recipe book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are a little misleading though, these books are unconnected to the indian curry that is served today, but rather descriptions of the types of meals on the menus of the nobility of that time. Later on in the 1400s, people returning from the crusades brought us many new foods and herbs from Arab cooking, including coriander, basil and rosemary. The introduction of these new tastes caused an eruption in books on cookery, the majority of which still exist in academic collections. The arrival of television gave us celebrity chefs and the recipe books that accompanied them. And that pretty much brings us to the present day and the internet revolution, allowing us all to access massive numbers of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Amy's Chili With Hominy (Vegan) recipe.
