4 tbsp paprika
2 tbsp onion powder or flakes
2 tbsp garlic powder or flakes
1 tbsp gumbo file
1 tbsp ground cumin (or whole seeds toaste, d and ground)
1 tbsp ground coriander ( or whole seeds t, oasted and ground)
1/2 tbsp dried thyme
1/2 tbsp ground fenugreek (or whole seeds to, asted and ground)
1/2 tbsp ground fennel (or whole seeds toast, ed and ground)
1/2 tbsp salt
3/4 tsp cayenne
3/4 tsp black pepper
Directions
In the large bowl of a food processor, combine all the ingredients and
pulse for 30 seconds or until finely ground. Store in an airtight
container in a cool place. Use within 3 months.
*Note* This has a much more exuberant flavor than the premixed
spices from the grocery. It is best when the ingredients are fresh.
Serving size: 1 tablespoon 21 calories 0.6 gram fat 0 mg.
cholesterol 296 mg. sodium
From "Eat More, Weigh Less," by Dean Ornish, MD Typed for you by
Hilde Mott Via: RFIX_S 09-28-1994
Servings: 1 servings
Cajun Spice - Ornish Recipe brought to you by Recipe Ideas
Categories: Cajun
The History of Recipes
Written recipes as an idea can be traced back into history, in fact as far as the Egyptians, and maybe further still. However, mostly, these ancient records were just very basic hieroglyphic instructions for preparing food.
In an interesting twist, the most ancient recipe discovered, according to experts in ancient history is a collection of ancient tablets in the Sumerian language 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 anyone who tried it feel wonderful. Later on, in The time of the romans 25BC a man called Apicius compiled a few documents showing how to cook the recipes prepared by wealthy Romans. In his scrolls, Apicius describes how the roman meals were split into starters, main course and afters, something we still use today. He also describes how the cooks of Roman times were skilled in the use of a good variety of herbs and spices, including a few that will be familiar to modern cooks like thyme, fennel and dill. Later on, in the 15th century, the Crusaders brought back many new foods, spices and herbs from the holy lands, including coriander, parsley, and rosemary. These new herbs and spices was responsible for an increase in manuscripts on food, many of which are kept safe in private collections. Over the succeeding few centuries, the wealthy families of the West strove to lay on the best banquets, and consequentially the best cooks and their recipes could command a high salary. Even so, it was during the nineteenth century that formal cookery and recipe collections became popular. The Famous Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, spent years to collecting, verifying, and publishing recipes to help cooks of their time. When we get to the 20th century, cooking books were starting to become popular due to better eduction, people having more leisure time and a general increase in wealth. |
We hope you enjoy this Cajun Spice Ornish recipe.
