1 large Onion, chopped
1 cl Garlic, chopped
1 tbsp Margarine, reduced-calorie melted
1 tsp Salt
1 tsp Whole basil, dried
1 tsp Chili powder
1/2 tsp Whole oregano, dried
1/2 tsp Whole thyme, dried
1/4 tsp Pepper
16 oz (1 cn) tomatoes, undrained and chopped
8 oz Red Kidney beans, undrained
Directions
Saute onion and garlic in margarine in a large saucepan until tender.
Add salt, basil, chili powder, oregaro, thyme, and pepper, stirring
well. Stir in tomatoes and beans. Simmer, uncovered, 10 to 15
minutes. Serve hot.
Food Exchange per serving: 1 STARCH EXCHANGE; CAL: 76; CHO: Omg;
CAR: 13gm; PRO: 3gm; FAT: 1gm; SOD: 811 mg;
Source. All New Cookbook for the Diabetic and Their Families.
Brought to you and yours via Nancy O'Brion and her Meal-Master.
Servings: 6 sweet ones
Country Chili Recipe brought to you by Recipe Ideas
Categories: Diabetic; Beans; Soups/Stews; Chili; Vegetarian
The History of Recipes
We can trace the history of `recipes` way back into distant history, in truth as far back into recorded history as ancient Egypt, and maybe further still. However, these, ancient cookbooks were just very simple pictorial instructions for meal preparation.
In fact, the most ancient recipe found, according to experts is a series of ancient tablets in ancient Sumerian describing the preparation 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 blissful and exhilarated. Progressing into Roman times around 25BC a roman called Apicius assembled a few documents which described recipes enjoyed by wealthy Romans. In his works, Apicius tells us how the meals of wealthy Romans were separated into starters, main course and desserts, a style of dining still practiced today. Aspicius also tells us how the chefs of Roman times used a good variety of herbs and spices, including a few that will be familiar to modern cooks such as bay, mint and asafoetida. For the next few years, the upper-class families of Wesstern Europe tried to serve the most exotic meals, and as a result the best cooks and their collection of recipes became highly prized. Nevertheless, it was during the nineteenth century the formal cooking and recipe collections rose to prominence. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, devoted their lives to collecting, verifying, and publishing recipes for their fellow cooks to enjoy. By the advent of the twentieth century, cookery publications were increasing in popularity mostly due to increased literacy, people having more leisure time and disposable income. The introduction of the TV brings us celebrity chefs and the recipe books that accompanied them. Which pretty much brings us to the present day and the invention of computers and the internet, allowing everyone to access thousands of recipes such as those found on our web site. |
We hope you enjoy this Country Chili recipe.
