2 each onions, yellow, cut in 1/4's
1 each onions, red, cut in 1/4's
5 each carrots, cut in chunks
3 each leeks, cut in chunks
3 each celery, stalks, cut in chunk
1 cl garlic, cut in half
1 each bay leaf
PER 1 CUP
29 *cals
1/8 *gm fat
13 1/3 *mg sodium
Directions
Preheat the oven to 450^F. Put the cut vegetables in a heavy baking
pan. Roast in the oven, uncovered, stirring occasionally, for about 1
hour. Transfer the vegetables to a stockpot. Cover with 2 quarts
water. Bring to a boil and simmer, covered, for 1 hour. Strain. Cool
to room temperature and refrigerate for up to 4 days or freeze for up
to 1 week. Makes 4 cups.
From Eat More, Weigh Less by Dean Ornish, M.D. Formatted for MM:dianeE
Servings: 4 servings
Brown Vegetable Stock (Lf) Recipe brought to you by Recipe Ideas
Categories: Soup; Vegetable
The History of Recipes
We are able to track the history of meal recipes far back into history, in truth as far back into history as pharonic Egypt, and maybe even further. Interesting though that is, sadly, these old recipes were just basic pictorial recipes for food preparation.
The truth of the matter is, the most ancient recipe discovered so far, according to experts in ancient history are some stone 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 people feel blissful. Later on, in The time of the roman empire around 25BC a roman called Apicius wrote a number of scripts which described recipes enjoyed by the Romans. He recounts how the meals of wealthy Romans were separated into hors d`oeuvre, main course and dessert, a style of dining still practiced today. This early Roman chef recounts how the Romans made use of many different spices, including some that we all recognise such as basil, rue and asafoetida. As we move on, we find a couple of interesting cookery books which were published in the 1300s - a book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are somewhat misleading tho`, these are not about the curry that is popular today, but rather accounts of the types of meals on the tables of the rich people of that time. Later, in the fifteenth century, people returning from the crusades brought back many new foods and spices from middle-east cuisine, including spices such as coriander, parsley, and rosemary. These new foods and tastes prompted a torrent in manuscripts on food, many of which are now in private cookery archives. During the following few hundred years, the powerful and rich houses tried to serve up the most extravagent banquests, and because of this chefs and their recipes increased in prestige. However, it wasn`t until the nineteenth century that formal cookery and recipe collections became really popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated the best years of their lives to assembling, testing, and recording the recipes that were being prepared for the better households. By the advent of the 20th century, cook books were increasing in popularity as a result of higher levels of literacy, increased leisure time and a general increase in wealth. The revolution that is television gave us celebrity chefs and the demand for the spin-off recipe books. Which brings us neatly up to date and the internet revolution, permitting everyone to search through massive numbers of recipes like those on this recipe site. |
We hope you enjoy this Brown Vegetable Stock (Lf) recipe.
