1 cup barley, diiered
1 large onion, chopped
2 cloves garlic, chopped
4 slice ginger
2 can whole tomatoes, peeled & cut
1 into chunks
2 carrots chopped
1 small can kideny beans
1 tsp curry powder (optional)
4 stalk of celery cut into
1 small pieces
2 to 3 potatoes peeled &
1 chopped
5 cup water
Directions
Place barley in large Pyrex bowl, add water, cover with plastic wrap
and nuke for 20 minutes on full power. May need 10 more minutes until
barley is cooked.
Saute onion, garlic, ginger & curry in nonstick pan.
Continue to saute adding the remaining ingredients; bring to a boil
and turn to a simmer.
Simmer 30-45 minutes until potatoes & carrots are cooked. You may
have to add more water.
Serve with hot bread.
Variations: Add other vegetables such as corn, peas. Omit potatoes.
Posted by tron!clevax.dnet!fishman@uunet.uu.net (RON FISHMAN) to the
Fatfree Dig. Vol.12 Issue 10 Nov. 11, 1994. FATFREE Recipe collections
copyrighted by Michelle Dick 1994. Used with permission. Formatted by
Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.
Servings: 4 servings
Barley Stew Recipe brought to you by Recipe Ideas
Categories: Soup; Stew
The History of Recipes
It is possible to follow the history of `recipes` far back into antiquity, in truth as far as the Egyptians, and possibly even further than that. In practice though, sadly, these early cook books were just very simple pictorial instructions for preparing meals.
In fact, the oldest recipe discovered so far, according to food historians is a collection of clay tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel blissful and exhilarated. Progressing into Roman times around 25BC a roman called Apicius compiled a few scripts describing recipes enjoyed by wealthy Romans. In his works, Apicius recounts how the meals of wealthy Romans were divided into hors d`oeuvres, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius recounts how the ancient chefs made use of a good variety of herbs, including a few that are still present in modern kitchens for example bay, rue and asafoetida. Later on in the 1400s, people returning from the crusades brought us many foods, spices and herbs from Arab cuisine, including spices like coriander, parsley, basil and rosemary. These new herbs and spices caused a surge in manuscripts on cooking, the majority of which are now in private collections. For the next few years, the rich and powerful families of Wesstern Europe competed with each other to serve up the best banquets, and because of this the best chefs and their collection of recipes could command a high salary. Even so, it wasn`t until the 1800s that cooking and cookery books became popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated years of their lives to collecting, verifying, and recording recipes of the day. By the advent of the twentieth century, cookery books were in high demand, due to higher levels of literacy, people having increased leisure time and having more money to spend. |
We hope you enjoy this Barley Stew recipe.
