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
Written cooking instructions as a concept can be observed back into distant history, in truth as far as pharonic Egypt, and potentially, even further back. In practice though, in the main part, these ancient recipes were just very basic hieroglyphic recipes for preparing food.
The truth of the matter is, the oldest recipe found, according to food historians is a collection of ancient 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 drank it feel wonderful. As we move into The time of the romans around 25BC a roman called Apicius created a few scripts describing recipes prepared by wealthy roman citizens. In his publication, Apicius tells us how the roman meals were separated into hors d`oeuvre, entrees and afters, something we still use today. Aspicius also describes how the ancient Romans were skilled in the use of a wide range of spices, including a few that will be familiar to modern cooks for example thyme, mint and dill. Later, in the fifteenth century, people returning from the crusades brought us many spices and herbs from the East, including spices like coriander, parsley, and basil. The introduction of these new tastes prompted a surge in manuscripts on cooking, most of which are now in academic collections. During the next few centuries, the families of Europe competed with each other to offer the most exotic meals, and as a result the best chefs and their recipes were at a premium. Notwithstanding that, it wasn`t until the 1800s that formal cookery and recipe books rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, spent years to assembling, testing, and publishing recipes of the day. By the advent of the 20th century, cookbooks were in great demand, mostly due to increased literacy, people having increased free time and having more money to spend. |
We hope you enjoy this Irish Vegetables recipe.
