6 to 12 chilies
3 cup cold water
1 package soy or textured vegetable protein (, 12oz)
2 tbsp oil
1 medium onion, chopped
1 cl garlic, minced
1 tbsp cumin
1/2 tsp red pepper
1 tbsp paprika
12 cup water
Directions
Wash, stem and remoeve seeds from the chilies. Put chiliesin 3 cups
cold water and bring to a boil. After about 45 minutes to an hour the
skins should slip off easily. Mash the pulp into a paste. If this
seems too difficult, you can substitute chili powder at the ratio of
1 tablespoon chili powder to a pod of chili. Read the instructions on
the soy or TVP package to see if the product was soaked beforehand.
If not, use some of the water to prepare this ingredient. Saute the
onions in the olive oil until translucent. Add the garlic and spices
, then the 12 cups of water. Bring to a boil, then add the nuggets.
Reduce to a simmer, cook for 30 minutes to an hour. If this seems
too runny, you can thicken with masa, the cornmeal flour used in
tortillas. When made in bulk, this chili can readily be frozen.
Total calories per serving: 163 Fat 4 grams
Source: Vegetarian Journal, Jan/Feb 1995 Pooh's Recipe dbase
(lisa_pooh@delphi.com) 2/4/96 Submitted By "LISABETH F CRAWFORD
(POOH)"
Servings: 8 servings
A Bowl O' Red Recipe brought to you by Recipe Ideas
Categories: Chili
The History of Recipes
Written cooking instructions as a concept can be traced far back into the far past, in fact as far as pharonic Egypt, and possibly even further than that. Interesting though that maybe, these, early cook books were just very basic hieroglyphic or cunieform instructions for preparing food.
Fascinatingly, the most ancient recipe in existence, according to food historians are some stone tablets in Sumerian which describe 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 exhilarated. Progressing into The time of the roman empire around 25BC a roman called Apicius created some documents showing how to cook the recipes prepared by wealthy Romans. In his scrolls, Apicius tells us how the roman meals were split into hors d`oeuvre, main course and desserts, something we still use today. This early Roman chef recounts how the ancient chefs used many aromatic flavours, including a few that will be familiar to modern cooks for example basil, fennel and dill. As our culinary historical trip moves to more modern times we find two books published in the 14th Century ; a book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Although the titles sound familiar, these are not about the indian curry that is familiar to us all today, but rather descriptions of the types of meals on the tables of the rich. In the 15th century, people returning from the crusades brought back many new foods and spices from Arab countries, such as basil and coriander. The introduction of these new herbs and spices prompted an increase in recipe books, most of which are now in academic collections. When we get to the 1900s, cookbooks are starting to become popular as a result of more people being able to read, people having more spare time and having more money to spend. |
We hope you enjoy this A Bowl O' Red recipe.
