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
Academics have found proof that recipes existed far back into the far past, in fact as far as the Egypt of the Pharoahs, and maybe further still. Interesting though that is, these, early cook books were just very basic pictorial, hieroglyphic or cunieform recipes for food preparation.
Interestingly, the most ancient recipe discovered so far, according to Professor Solomon Katz, is a series of ancient tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel blissful. Closer to modern times, we find a couple of books published in the 14th Century : one book called `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these books are not about the indian curry that we all know today, but instead descriptions of the types of food cooked for the rich people of those days. In the fifteenth century, people returning from the crusades brought back many new foods and spices from middle-east cuisine, including basil and rosemary. The introduction of these new culinary ideas caused a torrent in recipe books, most of which are now in academic collections. During the succeeding few hundred years, the powerful and rich strove to lay on the most extravagent banquests, and because of this the best cooks and their collection of recipes were greatly in demand. However, it wasn`t until the nineteenth century that cookery and recipe books became popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted their lives to assembling, verifying, and publishing popular recipes of the day. Like it or not, the introduction of television gave us celebrity TV chefs and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the invention of the internet, permitting us all to access thousands of recipes just like those on our web site. |
We hope you enjoy this Barley Soup Casserole recipe.
