1 lb Cooked turkey, 1" cubes
8 oz Can pineapple chunks
1 medium Onion, cut into quarters
1 Sweet green pepper in chunks
10 Cherry tomatoes
1 tbsp Soy sauce
1/2 tsp Curry powder
1/4 tsp Ground ginger
Directions
Begin each skewer with a cube of turkey. Add pineapple. Separate the
onion into pieces and add one piece. Add the green pepper and tomato.
Repeat. Put the skewers in a baking pan.
Combine the soy sauce, pineapple juice, curry powder and ginger. Pour
over the kebobs. Bake in 400 F oven for 15 min, turning frequently
to coat with sauce. Serve on rice, if desired.
1/4 recipe not including rice: 177 calories, 3 lean meat, 1/2 fruit,
1 vegetable exchange 14 grams carbohydrate, 22 grams protein, 4 grams
fat, 271 mg sodium, 453 mg potassium, 54 mg cholesterol.
My note: this is similar to a microwave diabetic recipe made with
beef chunks and wooden (bamboo) skewers called Lean & Free Sirloin
Kabobs.
Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman 1986
Shared but not tested by Elizabeth Rodier, Nov 93.
Servings: 4 servings
Hawaiian Turkey Kebobs Recipe brought to you by Recipe Ideas
Categories: Poultry; Diabetic; Low-Fat/Cal; Curries
The History of Recipes
It is quite feasible to prove the history of recipes far back into the distant past, in truth as far back as the Egypt of the Pharoahs, and potentially, even further back. Interesting though that maybe, mostly, these early recipes were just primitive hieroglyphic or cunieform instructions for food preparation.
Interestingly, the most ancient recipe in existence, according to experts in ancient history are a few stone tablets in 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 anyone who tried it feel wonderful. Later on, in The time of the roman empire 25BC a roman called Apicius created a collection of scripts detailing recipes prepared by the Romans. In his scrolls, he tells us how the roman meals were divided into hors d`oeuvre, entrees and afters, a very modern way of dining. This early Roman chef describes how the cooks of Roman times made use of a wide range of herbs and spices, including a few that will be familiar to modern chefs like bay, fennel and asafoetida. Later, in the fifteenth century, people returning from the crusades brought us a variety of spices and herbs from Arab cuisine, including spices such as basil and rosemary. These new culinary innovations prompted a surge in manuscripts on cooking, the majority of which are kept safe in private libraries. During the following few hundred years, the upper classes competed to lay on the most exotic meals, and because of this chefs and their collection of recipes increased in prestige. Notwithstanding that, it wasn`t until the 1800s that formal cookery and cookery books became popular. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated the best years of their lives to assembling, verifying, and publishing recipes to allow everyone to enjoy them. By the time we get to the 1900s, cookery books are highly popular mostly due to higher levels of literacy, leisure time and a general increase in wealth. The arrival of television gave us TV cooks and the recipe books that accompanied them. Which brings us neatly up to date and the internet revolution, allowing everybody to search through massive numbers of recipes just like those on our web site. |
We hope you enjoy this Hawaiian Turkey Kebobs recipe.
