1/2 lb sm jerusalem artichokes, (sunchokes). sliced
3/4 lb fresh green beans
2 cl garlic, minced
2 tsp walnut oil
1/2 red pepper, diced
2 tbsp 1fresh lemon juice
1 tbsp walnuts, chopped
1 pepper to taste
Directions
Wash and trim artichokes and beans. Bring a large kettle of water to
a boil and cook artichokes until tender, about 15 minutes minutes.
Add green beans and cook 3 to 4 minutes. Drain and keep warm. Saute
garlic 1 minutes in walnut oil, tne add bell pepper to warm. Mix all
ingredients together and serve. Food Exchange per serving: 1
STARCH/BREAD EXCHANGE + 1 FAT EXCHANGE; CAL: 124; CHO: 0mg; CAR: 20g;
PRO: 4g; SOD: 6mg; FAT: 4g;
Source: Light & Easy Diabetes Cuisine by Betty Marks Brought to you
and yours via Nancy O'Brion and her Meal-Master
Servings: 4 sweet ones
Artichokes & Green Beans Recipe brought to you by Recipe Ideas
Categories: Bean; Green Bean; Vegetable
The History of Recipes
Written cooking instructions as a concept can be traced way back into distant history, at least as far as early Egypt, and potentially, even further back. Having said that, generally, these early cook books were just primitive pictorial, hieroglyphic or cunieform recipes for preparing food.
Fascinatingly, the oldest recipe discovered so far, according to experts in ancient history is a collection of clay tablets in Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `exhilarated, wonderful and blissful`. As our culinary historical trip moves to more modern times there were a couple of interesting books which appeared in the fourteenth century : a book entitled `Forme of Cury`, and another titled `Curye on Inglish`. Perhaps surprisingly, these two books have no connection with the curry that we all know today, but rather accounts of the types of meals enjoyed by the rich and powerful of those days. Over the following few centuries, the upper-class families of Wesstern Europe competed with each other to serve up the most extravagent meals, and because of this the best chefs and their collection of recipes increased in prestige. Nevertheless, it was during the 19th century that formal cookery and cookery books rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted their lives to collecting, verifying, and publishing the recipes that were being prepared for the better households. When we get to the 1900s, cookery publications were in high demand, mostly as a result of higher levels of literacy, people having increased spare time and a general increase in wealth. |
We hope you enjoy this Artichokes & Green Beans recipe.
