4 ears sweet corn
1 small bunch kale
1 large red pepper, diced
1 green pepper
1 small vidalia onion or
1 red onion, minced
1 small garlic clove, minced fine
1 1/2 tsp cajun spice mix (below)
2 tbsp fresh lemon juice
1 cajun spice mix:
2 tsp paprika
1/2 tsp cayenne pepper
1/4 tsp fresh ground black pepper
1/4 tsp allspice
1/2 tsp thyme
1/4 tsp fresh ground white pepper
Directions
Combine all ingredients for Cajun Spice Mix in a small bowl and stir
thoroughly to mix. Store in a spice jar or other air-tight container.
Bring 2 cups of water to a boil and add corn. Cook for 5 minutes
until bright yellow. Remove corn with tongs and reserve 1 cup of the
cooking liquid. Cool corn and cuts kernels off the cobs. Place in a
larger mixing bowl.
Wash the kale in a large basin of cold water. Strip or cut leaves from
tough stems. Discard stems. Chop kale leaves medium fine. Bring
reserved corn cooking liquid to a boil, add chopped kale, and cook
for 5 minutes or until kale is just tender and still bright green.
Remove from cooking liquid with a slotted spoon and spread on a large
plate to cool quickly. When kale is cool, toss together with corn,
red and green pepper, onion, garlic, and Cajun spices.
Just before serving, toss with the lemon juice for a nonfat salad.
From "Natural Health" magazine, May/June 1993
Servings: 4 servings
Cajun Kale Salad Recipe brought to you by Recipe Ideas
Categories: Cajun; Salad; Vegetable
The History of Recipes
Transcribed cooking instructions as an idea can be observed back into the distant past, at least as far back into history as the Egypt of the Pharoahs, and potentially, even further back. In practice though, these, early cook books were just basic hieroglyphic or cunieform instructions for preparing food.
Fascinatingly, the oldest recipe discovered so far, according to food historians is a collection of ancient tablets in the Sumerian language which show 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 anyone who drank it feel blissful. As we move into The time of the roman empire around 25BC a man called Apicius assembled a number of scripts describing recipes prepared by the Romans. In his publication, he tells us how the meals of wealthy Romans were split into hors d`oeuvres, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also tells us how the cooks of Roman times were skilled in the use of a good variety of spices, including many that are still in use today for example bay, mint and parsley. Over the following few centuries, the powerful families of Wesstern Europe competed with each other to offer the most extravagent banquests, and because of this the best chefs and their recipes were at a premium. However, it wasn`t until the nineteenth century the formal cooking and recipe publications really came of age. Mrs Beeton in the UK, and Fannie Farmer in the US, spent years to collecting, testing, and recording the recipes of their peers. When we get to the 1900s, recipe publications were in great demand, as a result of higher levels of literacy, people having increased leisure time and having more money to spend. |
We hope you enjoy this Cajun Kale Salad recipe.
