6 to 12 chilies
3 cup cold water
1 package soy or textured vegetable protein (, 12oz)
2 tbsp oil
1 medium onion, chopped
1 cl garlic, minced
1 tbsp cumin
1/2 tsp red pepper
1 tbsp paprika
12 cup water
Directions
Wash, stem and remoeve seeds from the chilies. Put chiliesin 3 cups
cold water and bring to a boil. After about 45 minutes to an hour the
skins should slip off easily. Mash the pulp into a paste. If this
seems too difficult, you can substitute chili powder at the ratio of
1 tablespoon chili powder to a pod of chili. Read the instructions on
the soy or TVP package to see if the product was soaked beforehand.
If not, use some of the water to prepare this ingredient. Saute the
onions in the olive oil until translucent. Add the garlic and spices
, then the 12 cups of water. Bring to a boil, then add the nuggets.
Reduce to a simmer, cook for 30 minutes to an hour. If this seems
too runny, you can thicken with masa, the cornmeal flour used in
tortillas. When made in bulk, this chili can readily be frozen.
Total calories per serving: 163 Fat 4 grams
Source: Vegetarian Journal, Jan/Feb 1995 Pooh's Recipe dbase
(lisa_pooh@delphi.com) 2/4/96
Servings: 8 servings
A Bowl Of Red Recipe brought to you by Recipe Ideas
Categories: Chili
The History of Recipes
We are able to trace the history of `recipes` way back into the far past, in fact as far back into history as the Egypt of the Pharoahs, and possibly even further than that. Having said that, these, early cook books were just simple pictorial, hieroglyphic or cunieform recipes for preparing meals.
In fact, the oldest recipe discovered so far, according to historians is a collection of ancient tablets in the Sumerian language 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 wonderful and blissful. Later, there are two recipe books published in the 14th Century - one book entitled `Forme of Cury`, and another named `Curye on Inglish`. Amusingly, these books are nothing to do with the spicy food that we all know today, but rather accounts of the types of meals on the menus of the rich and wealthy people of that time. Later on in the 1400s, the Crusaders brought back many foods and spices from middle-east cuisine, such as coriander, parsley, and basil. These new spices and herbs created an outbreak in cookery books, the majority of which are now in private cookery archives. For the decades that followed, the powerful families of Europe competed to offer the most extravagent banquests, and because of this cooks and their recipes were much in demand. Even so, it wasn`t until the 1800s the formal cooking and cookery books rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated their lives to assembling, trying out, and recording recipes to allow everyone to enjoy them. By the time we get to the 20th century, cooking books were in great demand, as a result of higher levels of literacy, people having more spare time and having more money. The arrival of television brought us TV cookery programs and the demand for the spin-off recipe books. Which brings us neatly up to date and the invention of computers and the internet, permitting us all to search through thousands of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this A Bowl Of Red recipe.
