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 trace the history of `recipes` far back into the far past, at least as far back into recorded history as the ancient Egyptians, and possibly even further. In practice though, in the main part, these ancient cookbooks were just simple hieroglyphic recipes for preparing meals.
The truth of the matter is, the oldest recipe in existence, according to experts is a collection of clay tablets in ancient Sumerian which describe the making 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 exhilarated and blissful. Later on, in The time of the roman empire 25BC a roman called Apicius created a number of documents describing recipes prepared by the Romans. In his publication, Apicius tells us how the roman meals were separated into appetizers, main meal and dessert, a very modern way of dining. This early Roman chef recounts how the cooks of his times used many spices and herbs, including a few that are still present in modern kitchens such as basil, rue and asafoetida. Later, we find a couple of interesting books which date from the 1300s - a recipe book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are a little misleading though, these two books are unconnected to the indian food that we all know today, but rather descriptions of the types of food prepared for the wealthy. Later, in the fifteenth century, people returning from the crusades brought back many spices and herbs from Arab countries, such as coriander, parsley, and basil. The introduction of these new tastes led to an eruption in recipe manuscripts, most of which still exist in academic collections. The arrival of television gave us TV cookery programs and the recipe books that accompanied them. Which pretty much brings us to the present day and the internet revolution, allowing everyone to search through thousands of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Low Calorie Irish Colcannon recipe.
