1 tsp Vegetable oil
1/2 cup Onion, chopped
2 cup Whole-kernel corn OR
1 package (10 oz)whole-kernel, thawed
1 small Red bell pepper, diced
1 small Green bell pepper, diced
1/2 tsp Hot dried chile pepper
1/4 cup Tarragon vinegar OR
1/4 cup White wine vinegar
Directions
In a large, non-stick skillet, heat oil and cook onion until
transluent. Place vegetables in skillet and stir-fry skillet and
stir-fry 2 minutes. Stir in chile pepper and vinger, cooking just
long enough to warm through. Food Exchange per serving: 1
STRACH/BREAD EXCHANGE + 1 VEGETABLE EXCHANGE CAL: 96; CHO: 0mg; CAR:
21g; PRO: 3g; SOD: 6mg; FAT: 2g;
Source: Light & Easy Diabetes Cuisine by Betty Marks
Brought to you and yours via Nancy O'Brion and her Meal-Master
Servings: 4 servings
Chile Corn & Peppers Recipe brought to you by Recipe Ideas
Categories: Diabetic; Vegetables; Side Dishes
The History of Recipes
It is quite possible to trace the history of written cooking instructions way back into the distant past, certainly as far into history as ancient Egypt, and maybe even further. However, generally, these ancient cookbooks were just very basic hieroglyphic or cunieform recipes for preparing food.
The truth of the matter is, the oldest recipe discovered, according to experts is a series of stone tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel blissful and exhilarated. As we move into Roman times around 25BC a man called Apicius assembled a few documents describing recipes cooked by the Romans. In his publication, he recounts how the meals were divided into hors d`oeuvres, main meal and afters, a very modern way of dining. He also informs us how the early Romans used many herbs and spices, including some that we all recognise such as bay, fennel and asafoetida. Moving on, there are a couple of interesting recipe books which date from the 1300s : a recipe book called `Forme of Cury`, and another named `Curye on Inglish`. Surprisingly, these books are unconnected to the spicy food that we all know today, but instead recipes for the types of meals prepared for the rich and wealthy people of the period. Later, in the 15th century, the Crusaders brought back many spices and herbs from the holy lands, including spices such as basil and rosemary. These new foods and spices caused an eruption in cookery books, the majority of which are now in private libraries. By the advent of the 1900s, recipe books are in high demand, mostly due to better eduction, leisure time and disposable income. |
We hope you enjoy this Chile Corn & Peppers recipe.
