2 tsp olive oil
1/2 cup chopped onion
3 garlic cloves, minced
1 qt water
2 pkts instant beef broth and seasoni, ng mix
1 pkt instant chicken broth and seaso, ning mix
6 oz pared and diced potato
1 cup seeded and diced canned italian tom, atoes
1/2 cup diced carrot
1 bay leaf
6 oz cooked veal sausage, sliced
4 oz draines canned chick-peas (garbanzo, beans)
1 cup cooked chopped kale
1 tbsp minced fresh parsley
1/2 tsp oregano leaves
1/4 tsp pepper
Directions
In a 3- to 4-quart saucepan heat oil over high heat. Add onion and
garlic; saute until onion is translucent, 1 to 2 minutes. Add water
and broth mixes and stir until dissolved. Reduce heat to low and add
potatoes, tomatoes, carrot and bay leaf; cover and let simmer until
vegetables are tender, 35 to 40 minutes. Add remaining ingredients
and cook until sausage and chick-peas are heated through, about 5
minutes longer. Remove and discard bay leaf before serving.
Makes 4 servings, about 1 1/3 cups each.
[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK]
Posted by Fred Peters.
Servings: 4 servings
Caldo Callego (Spanish Vegetable & Sausage Recipe brought to you by Recipe Ideas
Categories: Meat; Sausage; Spanish; Vegetable; Weight Watchers
The History of Recipes
Transcribed cooking instructions as a concept can be traced far back into history, certainly as far into history as pharonic Egypt, and possibly even further. However, these, ancient recipes were just basic pictorial recipes for food preparation.
In an interesting twist, the oldest recipe found, according to academics is a collection of stone tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `wonderful`. During the time of the Romans a roman called Apicius wrote a number of documents describing recipes cooked by the Romans. In his works, Apicius tells us how the meals of wealthy Romans were separated into appetizers, main course and dessert, something that is very familiar to us today. Aspicius also informs us how the chefs of Roman times were skilled in the use of a good variety of spices, including many that are still in use today for example bay, mint and asafoetida. Moving our culinary historical trip onwards, we find a couple of interesting recipe books which were published in the 1300s ; a cookery book entitled `Forme of Cury`, and another named `Curye on Inglish`. Perhaps surprisingly, these two books are not about the indian food that appears on menues today, but instead descriptions of the types of meals prepared for the rich people of that period. Later on, in the 15th century, people returning from the crusades brought back many foods and spices from the Middle-East, including spices such as basil and coriander. The introduction of these new foods and spices led to an increase in recipe publications, some of which are kept safe in academic collections. Over the next few hundred years, the powerful and rich houses competed with each other to lay on the most extravagent banquests, and as a result chefs and their recipe collections were much in demand. Nevertheless, it was during the nineteenth century that haute cuisine and recipe publications reached a high level of popularity. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, devoted much of their lives to collecting, testing, and recording recipes of the day. When we get to the 20th century, cook books were in high demand, as a result of increased literacy, more spare time and having more disposable income. The arrival of TV gave us cooking programs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the invention of the internet, allowing everybody to access massive numbers of recipes such as those found on this web site. |
We hope you enjoy this Caldo Callego (Spanish Vegetable & Sausage recipe.
