1/2 cup Onion, chopped
1 cup Celery, sliced
2 tbsp Margarine
2 tbsp Flour
1/2 tsp Salt
1/4 tsp Black pepper, ground
1 tsp Dried thyme
5 cup Turkey or chicken broth
2 Potatoes, peeled, cubed
1 cup Carrots, chopped
1 cup Zucchini, sliced
1/2 cup Unsweetened apple juice
3 cup Turkey, cooked chopped
Directions
Saute the onion and celery in the margarine. Add the flour, salt,
pepper and thyme. Gradually add the broth. Add the potatoes and
carrots. Cover and simmer for 15 minutes or until the vegetables are
tender. Add the zucchini, apple juice, and turkey. Continue cooking
over low heat for 10 minutes.
1/6 recipe - 222 calories, 3 lean meat exchanges + 1 bread exchange 16
grams carbohydrate, 23 grams protein, 8 grams fat, 282 mg sodium, 570
mg potassium, 54 mg cholesterol.
Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986
Shared but not tested by Elizabeth Rodier Nov 93.
Servings: 6 servings
Turkey Chowder Recipe brought to you by Recipe Ideas
Categories: Diabetic; Soups/Stews; Main Dish; Crockpot
The History of Recipes
Written recipes as a concept can be traced way back into ancient history, in truth as far back into history as the ancient Egyptians, and potentially, even further back. Interesting though that is, mostly, these old records were just basic pictorial, hieroglyphic or cunieform instructions for preparing food.
In an interesting twist, the most ancient recipe in existence, according to Professor Solomon Katz, are a few ancient tablets in ancient Sumerian describing 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 those who drank it feel exhilarated. Later on, in The time of the roman empire 25BC a roman called Apicius created some scripts which described recipes enjoyed by the Romans. In his publication, he tells us how the meals were divided into starters, main course and afters, a very modern way of dining. This early Roman chef tells us how the early Romans made use of a good variety of herbs and spices, including a few that are still present in modern kitchens like thyme, mint and dill. Later, in the fifteenth century, people returning from the crusades brought back many new foods, spices and herbs from the holy lands, such as coriander, parsley, and rosemary. The introduction of these new tastes was responsible for an increase in cookery books, the majority of which are now in academic collections. By the time we get to the 1900s, cookbooks are increasing in popularity due to better eduction, people having more spare time and having more money to spend. The arrival of television gave us celebrity chefs and the spin-off recipe books. Which brings us neatly up to date and the invention of computers and the internet, permitting everybody to search through massive numbers of recipes such as those found on our web site. |
We hope you enjoy this Turkey Chowder recipe.
