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
We can track the history of meal recipes far back into the far past, in fact as far into history as the Egyptians, and possibly even further. Interesting though that maybe, mostly, these ancient cook books were just very basic pictorial, hieroglyphic or cunieform recipes for preparing meals.
In fact, the most ancient recipe found, according to food historians is a series 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 drinkers feel wonderful and blissful. Later, we find some books from the 1300s ; a book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. Although the titles sound familiar, they are not about the indian food that is popular today, but rather descriptions of the types of food served to the nobility of those days. For the centuries that followed, the powerful and rich strove to serve up the best banquets, and as a result cooks and their recipe collections could command a high salary. Even so, it was during the nineteenth century that haute cuisine and recipe collections really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, spent years to collating, verifying, and publishing recipes of the day. The introduction of the TV gave us TV chefs and the spin-off recipe books. Which pretty much brings us up to date and the invention of computers and the internet, permitting us all to access thousands of recipes like those on our web site. |
We hope you enjoy this Caldo Callego (Spanish Vegetable & Sausage recipe.
