1 small Cauliflower
1 tbsp Virgin olive oil
2 large Cloves garlic, minced
1 tbsp Toasted Sesame Seeds
Dash paprika
Pepper to taste
Directions
In a large kettle, bring 2 quarts of water to a boil. Trim
cauliflower and break into flowerets. Drop into boiling water and
cook about 2 minutes. Drain in a colander. In a large, non-stick
skillets, heat oil and brown garlic. Add cauliflower and sesame
seeds and stir-fry 1 minute. Dust with paprika and pepper before
serving. Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1 FAT
EXCHANGE CAL: 76; CHO: 0mg; CAR: 6g; PRO: 3g; SOD: 9mg; FAT: 5g;
Source: Light & Easy Diabetes Cuisine by Betty Marks
Brought to you and yous via Nancy O'Brion and her Meal-Master
Servings: 4 servings
Garlic Cauliflower 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 transcribed cooking instructions far back into ancient history, certainly as far as pharonic Egypt, and potentially, even further back. In practice though, mostly, these early cook books were just very simple pictorial, hieroglyphic or cunieform instructions for preparing food.
In an interesting twist, the oldest recipe in existence, according to Professor Solomon Katz, is a collection of tablets in ancient 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 people feel wonderful. Progressing into Roman times 25BC a roman called Apicius created some scripts describing recipes prepared by wealthy roman citizens. In his works, Apicius tells us how the roman meals were divided into hors d`oeuvre, main meal and dessert, a style of dining still practiced today. He also tells us how the ancient chefs made use of a good variety of spices and herbs, including some familiar names for example basil, rue and parsley. Continuing our culinary historical journey, we find a couple of interesting books which date from the 1300s - a recipe book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Although the titles sound familiar, these have no connection with the indian food that is popular today, but rather accounts of the types of meals on the menues of the nobility of that period. Later on, in the 15th century, people returning from the crusades brought back many spices and herbs from Arab countries, such as coriander, parsley, and rosemary. The introduction of these new herbs and spices prompted an explosion in recipe manuscripts, many of which still exist in private cookery archives. Over the succeeding few hundred years, the powerful and rich competed with each other to offer the most exotic meals, and as a consequence, cooks and their recipes were highly sought after. Even so, it wasn`t until the 19th century that haute cuisine and recipe collections really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated years of their lives to collecting, testing, and writing down the recipes of their peers. When we get to the twentieth century, cookbooks are in great demand, mostly due to more people being able to read, more free time and being a little richer. The TV revolution gave us TV cookery programs and the recipe books that accompanied them. And that neatly brings us to the present day and the invention of computers and the internet, permitting us all to search through thousands of recipes such as those found on this site. |
We hope you enjoy this Garlic Cauliflower recipe.
