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
We can read the history of `recipes` way back into ancient history, certainly as far back into history as the Egypt of the Pharoahs, and possibly even further. Having said that, these, early records were just very basic hieroglyphic recipes for preparing meals.
Interestingly, the most ancient recipe found, according to academics is a series of tablets in the Sumerian language which show the making 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 blissful. Closer to modern times, there are some interesting books published in the 1300s ; a cookery book called `Forme of Cury`, and another called `Curye on Inglish`. The titles are somewhat misleading tho`, these are unconnected to the curry that is familiar to us all today, but instead accounts of the types of meals prepared by the cooks of the rich and powerful of that time. During the next few hundred years, the wealthy families of the West strove to offer the most extravagent banquests, and as a result chefs and their recipe collections were at a premium. However, it wasn`t until the 19th century that formal cookery and recipe books became popular. The Famous Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated their lives to collecting, trying out, and publishing recipes that were common in the better off homes of the day. By the time we get to the twentieth century, cooking books were greatly in demand as a result of increased literacy, increased leisure time and having more disposable income. |
We hope you enjoy this A Bowl O' Red recipe.
