1 non-stick cooking spray
2 cl garlic, crushed
2 tsp paprika
1/4 tsp cayenne pepper
1/2 tsp oregano
1/2 tsp thyme
1/2 tsp salt
1/4 tsp ground pepper
3/4 lb chicken, boneless breast
1 tsp olive oil
1 medium zucchini
1 medium yellow squash
4 kabob skewers
1 salt and pepper to taste
Directions
Prehaet broiler. Line baking trya with foil and spray with cooking
spray. Place rack about 5" from heat. Mix garlic, paprika, cayenne,
oregano, thyme, 1/2 ts salt, and 1/4 ts black pepper together in a
small bowl. Cut chicken into 1-inch pieces. Spray chicken with
cooking spray and toss them in spice mixture. Divide in half and
thread on 2 kabob skewers. Place olive oil in small bowl and season
with salt and pepper. Cut zucchini and squash into 2-inch pieces and
toss in oil to coat. Divide in half and place on 2 skewers. Remove
tray from oven and place skewers on the foil. Return to the oven and
broil for 5 minutes.
Nutritional info per serving. 263 cal; 42g pro, 7g carbo, 7g fat,
108mg chol, 632mg sodium exchanges - 1 veg, 4.4 meat, .5 fat
Servings: 2 servings
Cajun Kabobs _ Miami Herald 7/28/94 Recipe brought to you by Recipe Ideas
Categories: Cajun
The History of Recipes
It is quite possible to trace the history of transcribed cooking instructions back into distant history, at least as far back into history as pharonic Egypt, and quite possibly further than that. Interesting though that maybe, sadly, these ancient recipes were just basic hieroglyphic or cunieform instructions for meal preparation.
Fascinatingly, the oldest recipe found, according to historians are some stone tablets in the Sumerian language which recount 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 wonderful. Progressing into The time of the roman empire around 25BC a man called Apicius compiled a collection of documents detailing recipes prepared by wealthy roman citizens. He recounts how the meals were split into hors d`oeuvre, main meal and afters, something that is very familiar to us today. This early Roman chef informs us how the ancient Romans used a good variety of spices and herbs, including some that we all recognise like basil, rue and asafoetida. As our culinary historical trip moves to more modern times there are a couple of cookery books which appeared in the 1300s : one book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. Although the titles sound familiar, these have no connection with the spicy food that appears on menues today, but instead accounts of the types of food on the tables of the nobility of the period. In the 15th century, the Crusaders brought back a variety of foods and herbs from the East, including spices such as parsley, basil and rosemary. The introduction of these new herbs and spices prompted an explosion in manuscripts on cookery, some of which are now in private cookery archives. The arrival of TV brought us TV cooks and the recipe books that accompanied them. And that brings us to the present day and the invention of the internet, permitting everyone to search through thousands of recipes such as those found on this site. |
We hope you enjoy this Cajun Kabobs _ Miami Herald 7_28_94 recipe.
