1/2 lb carrots
1/2 lb zucchini
1 tbsp betty's butter
2 tbsp fresh lemon juice
1 salt and pepper to taste
1 tbsp poppy seeds
Directions
Cut carrots and zucchini into 1/8" thick julienne strips. Place a
steamer basket over boiling water and cook carrots, covered, until
crisp-tender 3 minutes. Remove to a bowl and keep warm. Steam
zucchini, covered, until crisp-tender 1 minute and add carrots. Heat
butter, lemon juice, salt and pepper; stir into vegetables. Sprinkle
with poppy seeds and serve. Food Exchange per serving: 1 VEGETABLE
EXCHANGE + 1/2 FAT EXCHANGE CAL: 47; CHO: 3mg; CAR: 6g; PRO: 2g; SOD:
108mg; FAT: 3g;
Source: Lightly and Easy Diabetes Cuisine by Betty Marks Brought to
you and yours via Nancy O'Brion and her Meal-Master
Servings: 4 servings
Carrot & Zucchini Julienne Recipe brought to you by Recipe Ideas
Categories: Vegetable; Zucchini
The History of Recipes
It is possible to trace the history of meal recipes way back into distant history, certainly as far as pharonic Egypt, and quite possibly further than that. Interesting though that is, sadly, these ancient records were just primitive pictorial, hieroglyphic or cunieform recipes for food preparation.
The truth of the matter is, the oldest recipe discovered, according to academics is a series of stone tablets in ancient Sumerian which show the preparation 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 blissful. Later on, in The time of the roman empire 25BC a roman called Apicius assembled a few documents detailing recipes prepared by wealthy roman citizens. In his scrolls, he describes how the meals were separated into hors d`oeuvres, main meal and dessert, a style of dining still practiced today. This early Roman chef informs us how the Romans made use of many aromatic flavours, including a few that will be familiar to modern cooks such as basil, rue and parsley. Later, there were a couple of cookery books which were published in the fourteenth century - a cookery book called `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these books have no connection with the curry that is popular today, but instead accounts of the types of meals on the menus of the rich people of that period. Later, in the fifteenth century, knights returning from the crusades brought back a variety of foods and spices from the holy lands, including spices like coriander, basil and rosemary. These new foods and tastes caused an explosion in manuscripts on food, many of which are kept safe in private libraries. During the following few hundred years, the upper-class families of Wesstern Europe competed to lay on the most extravagent banquests, and consequentially the best chefs and their recipes were much in demand. However, it wasn`t until the 19th century that formal cookery and recipe collections became popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated the best years of their lives to collecting, trying out, and publishing popular recipes of the day. By the time we get to the 1900s, cookery publications were highly popular as a result of better eduction, people having increased free time and having more disposable income. |
We hope you enjoy this Carrot & Zucchini Julienne recipe.
