1 cup water
1 tbsp reduced calorie margarine
1/4 tsp salt
3 cup chopped cabbage
1/3 cup skim or 1% milk
1 cup instant mashed potato flakes
1 green onion, finely chopped
Directions
1. In a medium saucepan, combine water, margarine, and salt. Bring to
boil. Stir in cabbage; return to a boil. Reduce heat, cover and
simmer 4-6 minutes, or until cabbage is tender.
2. Remove from heat; stir in milk and potato flakes with fork. Stir in
onion. Cover and let stand 3 minutes.
Source: Pillsbury Fast and Healthy Magazine, March/April, 1993 Each
serving contains: 2 breads, 1 vegetable, 1/2 fat Per serving: 220
cal (per half cup)
Servings: 4 servings
Low Calorie Irish Colcannon Recipe brought to you by Recipe Ideas
Categories: Diet; Healthy; Irish; Low Calorie
The History of Recipes
It is possible to track the history of `recipes` back into ancient history, in truth as far as the early Egyptians, and maybe even further. In practice though, sadly, these old cook books were just simple hieroglyphic or cunieform instructions for preparing meals.
In fact, the most ancient recipe discovered, according to academics are a few ancient tablets in 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 drinkers feel wonderful. Later on, in The time of the roman empire 25BC a man called Apicius created some scripts which described recipes prepared by wealthy roman citizens. In his publication, he tells us how the meals were divided into appetizers, main course and dessert, a very modern way of dining. Aspicius informs us how the chefs of Roman times used many different herbs, including a few that will be familiar to modern cooks such as bay, fennel and parsley. Later, we have two interesting cookery books dating from the 1300s - a cookery book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. The titles are a little misleading though, these two books are not about the indian food that we all know today, but rather accounts of the types of meals prepared by the chefs of the nobility of those days. Later, in the fifteenth century, knights returning from the crusades brought back many new foods, spices and herbs from the holy lands, including spices such as coriander, parsley, and rosemary. The introduction of these new tastes led to a torrent in publications on food, the majority of which still exist in private cookery archives. For the decades that followed, the upper-class families of Europe tried to lay on the best banquets, and consequentially chefs and their recipes were at a premium. Notwithstanding that, it was during the nineteenth century that fine cookery and cookery books really came of age. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, devoted their lives to assembling, verifying, and publishing recipes for their fellow cooks to enjoy. By the time we get to the 1900s, cooking books are increasing in popularity due to better eduction, increased leisure time and having more disposable income. The introduction of television gave us celebrity TV chefs and the demand for the spin-off recipe books. And that brings us to the present day and the invention of the internet, allowing everyone to access thousands of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Low Calorie Irish Colcannon recipe.
