1/2 cup each: chopped onion, celery and bel, l pepper
1 garlic clove, minced
1 cup medium pearl barley
1/4 cup tomato paste
2 tsp instant beef bouillon granules
2 1/2 cup boiling water
1 can tomatoes or stewed tomatoes, with l, iquid (14.5 ounces
Directions
Crumble beef into a microwave safe plastic colander suspended over a
3 qt. casserole. Top with onion, celery, bell pepper and garlic;
cover with casserole lid or vented plastic wrap. Stirring midway
through cooking, microwave on HIGH for 6 minutes, or until beef is no
longer pink.
Discard grease and place barley, tomato paste and bouillon in same
casserole. Pour boiling water over barley; stir. Top with beef
mixture and tomatoes with liquid; do not stir. Re-cover and microwave
on MEDIUM- HIGH (70 %) for 30 minutes. Stir and let stand for 5
minutes.
Makes 6 servings.
Nutritional value per serving: 360 calories 23 grams protein 34 grams
carbohydrates 4 grams fiber 15 grams fat 66 milligrams cholesterol
545 milligrams sodium
Servings: 6 servings
Barley Soup Casserole Recipe brought to you by Recipe Ideas
Categories: Casserole; Main Dish; Soup
The History of Recipes
Written cooking instructions as an idea can be traced back into distant history, certainly as far back into history as ancient Egypt, and possibly even further. Interesting though that maybe, these, old records were just very simple pictorial instructions for preparing meals.
In fact, the oldest recipe discovered so far, according to historians is a collection of tablets in the Sumerian language 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 having made those who drank it feel wonderful. Later on, in The time of the romans around 25BC a roman called Apicius created a few scripts describing recipes enjoyed by his fellow Romans. In his scrolls, he describes how the meals of wealthy Romans were separated into hors d`oeuvre, main course and desserts, a very modern way of dining. Additionally, he tells us how the Romans were skilled in the use of many different aromatic flavors, including some familiar names like bay, mint and parsley. Later on in the 1400s, people returning from the crusades brought us many foods and herbs from middle-east cuisine, including parsley and basil. These new foods and tastes prompted an increase in books on cooking, most of which still exist in private cookery archives. For the centuries that followed, the families of Europe competed with each other to serve the most extravagent meals, and because of this the best cooks and their recipe collections were greatly in demand. However, it wasn`t until the nineteenth century the formal cooking and recipe books really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted much of their lives to collating, trying out, and writing down recipes to help cooks of their time. By the time we get to the 20th century, cookbooks were in high demand, mostly as a result of higher levels of literacy, more leisure time and having more money. The arrival of television gave us cooking programs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the invention of computers and the internet, permitting everybody to access massive numbers of recipes like those on sites such as this. |
We hope you enjoy this Barley Soup Casserole recipe.
