1 cooked rice
1 curry powder
1 frozen spinach
1 can garbanzos
1 raisins
Directions
Valerie's lunch: Fill a Tupperware container halfway with cooked
rice, and use frozen peas (straight out of the bag) to fill it the
rest of the way. Sprinkle curry powder on top (I use about a
Tablespoon. YMMV). Take to work, and nuke it at lunch.
My adaptation: Add some frozen spinach (see *below), some canned
garbanzos, and some raisins (especially golden raisins).
I started adding those other veggies, because my sister told me that
green peas don't contain many nutrients. They also really add to the
taste, especially the garbanzo beans.
*Regarding frozen spinach: You may have already known this, but I
only recently discovered that you can buy frozen spinach in bags
("Family Size") instead of in those famous blocks. The spinach is
still all frozen in clumps, but the clumps are a manageable size, so
that I can add just a little to my various dishes. I now use much
more spinach than I did before because it is so convenient.
Source: a variation on one Valerie H. posted here about a year ago.
Posted by Susan Lehman
[Volume 17 Issue 3] Apr. 4, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe
collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com and Mark Alexander, Mark@alexr.demon.co.uk.
1.80á
Servings: 1 servings
Lunch Suggestions Recipe brought to you by Recipe Ideas
Categories: Beans; Fruit; Grain; Rice; Vegetable
The History of Recipes
We are able to read the history of `recipes` back into ancient history, certainly as far into history as ancient Egypt, and quite possibly further than that. However, these, early cookbooks were just very basic hieroglyphic or cunieform recipes for preparing food.
The truth of the matter is, the oldest recipe discovered so far, according to historians is a series of clay tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel wonderful and blissful. As we move into The time of the romans around 25BC a man called Apicius created some scripts describing recipes cooked by wealthy roman citizens. In his works, Apicius tells us how the meals were separated into hors d`oeuvres, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef tells us how the early Romans were skilled in the use of many herbs, including a few that will be familiar to modern cooks like bay, mint and parsley. During the next few centuries, the upper-class families of Europe competed with each other to lay on the most exotic meals, and because of this the best chefs and their collection of recipes were much in demand. Nevertheless, it wasn`t until the nineteenth century that cooking and cookery books really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, spent years to collating, verifying, and publishing recipes that were common in the better off homes of the day. By the advent of the 20th century, cooking publications were in high demand, mostly due to higher levels of literacy, people having increased free time and having more money. |
We hope you enjoy this Lunch Suggestions recipe.
