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
Historians have tracked the existence of recipes far back into ancient history, in truth as far back into recorded history as the early Egyptians, and possibly even further than that. Having said that, in the main part, these old cook books were just primitive pictorial recipes for meal preparation.
Fascinatingly, the most ancient recipe discovered, according to Professor Solomon Katz, is a series of clay tablets in ancient Sumerian which recount the making 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`. As we move into The time of the roman empire 25BC a roman called Apicius created a collection of documents which described recipes prepared by his fellow Romans. In his scrolls, he tells us how the roman meals were split into appetizers, main course and dessert, something that is very familiar to us today. He also recounts how the cooks of Roman times made use of a wide range of aromatic flavors, including a few that will be familiar to modern chefs such as basil, fennel and dill. As our culinary historical trip moves to more modern times there were two interesting cookery books from the 14th Century : one book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Don`t be fooled by the titles though, these two books are not about the indian food that appears on menues today, but rather recipes for the types of meals prepared by the chefs of the rich and powerful of that time. In the 15th century, people returning from the crusades brought us many new foods, spices and herbs from the holy lands, such as coriander, parsley, basil and rosemary. The introduction of these new foods and spices led to an increase in recipe publications, some of which still exist in private libraries. Over the next few centuries, the rich and powerful families of the West tried to serve the best banquets, and consequentially cooks and their collection of recipes were greatly in demand. Notwithstanding that, it was during the nineteenth century that haute cuisine and recipe publications became really popular. The Famous Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated the best years of their lives to assembling, trying out, and publishing the recipes that were being prepared for the better households. By the arrival of the twentieth century, cookery books are increasing in popularity due to better eduction, people having more free time and being a little richer. The introduction of television gave us celebrity chefs and the spin-off recipe books. And that neatly brings us to the present day and the internet revolution, allowing everybody to search through massive numbers of recipes just like those on sites such as this. |
We hope you enjoy this Barley Stew recipe.
