1 cup soybeans
1 cup wheat berries
6 cup water
1 or 2 medium onions, chopped
2 tbsp olive oil
1 red pepper, diced
1 jalapeno, diced
2 tsp chili powder
1 tbsp oregano
1 cl garlic, minced
4 tomatoes, diced
Directions
Soak the beans and berries overnight. Drain. Bring
water to a boil, add beans and berries and reduce
heat. Saute onions and peppers in oil until
translucent. Add spices annd tomatoes, simmer
briefly, then add to beans and berries.
Cook until beans are soft, about one or two hours.
This chili is more delicious a day or two after
preparation.
Total calories per serving: 231 Fat: 8 grams
Source: Vegetarian Journal, Jan/Feb 1995
Pooh's Recipe dbase (lisa_pooh@delphi.com)
2/4/96
Servings: 8 servings
Kevin's Veggie Chili Recipe brought to you by Recipe Ideas
Categories: Chili; Vegetable
The History of Recipes
It is quite feasible to prove the history of recipes way back into the distant past, in truth as far back into recorded history as the Egypt of the Pharoahs, and maybe further still. Interesting though that is, generally, these old recipes were just very simple hieroglyphic or cunieform instructions for preparing food.
Interestingly, the most ancient recipe found, according to Professor Solomon Katz, is a collection of clay tablets in the Sumerian language which recount 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 exhilarated. During Roman times 25BC a man called Apicius assembled a few documents which described recipes prepared by his fellow Romans. In his scrolls, he tells us how the meals of wealthy Romans were split into hors d`oeuvre, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also describes how the ancient cooks were skilled in the use of many herbs and spices, including a few that will be familiar to modern cooks such as basil, rue and asafoetida. Later, in the 15th century, the Crusaders brought back many new foods and spices from the East, including parsley, basil and rosemary. These new foods and tastes led to an increase in publications on food, the majority of which still exist in private collections. During the next few hundred years, the rich and powerful families of Europe competed to lay on the most exotic banquets, and consequentially the best cooks and their collection of recipes became highly prized. However, it was during the nineteenth century that fine cookery and cookery books really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted their lives to collecting, testing, and writing down recipes to help cooks of their time. By the time we get to the twentieth century, cookery publications are highly popular mostly due to better eduction, more leisure time and disposable income. |
We hope you enjoy this Kevin's Veggie Chili recipe.
