1 Bay leaf
1 cup Water
2 tbsp Wine vinegar
1/2 cup Corn
1/2 cup Broccoli flowerets
1/2 cup Carrot
1/2 cup Cauliflowerets
1/4 cup Piniento, chopped
Salt to TASTE(very little for me
Fresh ground pepper
Directions
eCombine bay leaf, water, wine vinegar in medium saucepan. Bring to a
boil; add vegetables. Simmer(steam for me) until vegetables are
tender. If you MUST simmer, drain, remove bay leaf. Add salt and
pepper Food Exchange per serving: 1 VEGETABLE EXCHANGE (IN THE BOOK,
IT SAID 1 STARCH/BREAD EXCHANGE CAL: 51
The Complete Diabetic Cookbook by Mary Jane Finsand
Brought to you and yours via Nancy O'Brion and her Meal-Master
Servings: 5 servings
Irish Vegetables Recipe brought to you by Recipe Ideas
Categories: Diabetic; Vegetables; Side Dishes
The History of Recipes
We are able to trace the history of meal recipes back into the distant past, at least as far back into history as the Egyptians, and possibly even further than that. However, these, ancient recipes were just very basic pictorial, hieroglyphic or cunieform recipes for food preparation.
Fascinatingly, the oldest recipe found, according to experts in ancient history is a collection of tablets in Sumerian 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 making anyone who tried it feel `exhilarated, wonderful and blissful`. Progressing into The time of the romans 25BC a roman called Apicius compiled a number of documents describing recipes enjoyed by wealthy Romans. In his scrolls, he tells us how the meals of wealthy Romans were divided into appetizers, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef recounts how the Romans used a wide range of spices, including a few you will know for example basil, mint and asafoetida. As our culinary historical trip moves to more modern times there were a couple of interesting books from the fourteenth century - a book entitled `Forme of Cury`, and another titled `Curye on Inglish`. Perhaps surprisingly, these two books have no connection with the indian food that is served today, but rather recipes for the types of meals on the tables of the rich people of the time. In the 15th century, people returning from the crusades brought us many foods, spices and herbs from the Middle-East, including spices like coriander, parsley, and basil. These new foods and spices led to an outbreak in recipe publications, some of which still exist in private collections. By the arrival of the twentieth century, cookery books were in high demand, due to increased literacy, people having increased leisure time and a general increase in wealth. |
We hope you enjoy this Irish Vegetables recipe.
