8 corn tortillas
16 oz (1 cn)corn black beans, rinsed and drained
7 oz (1 cn) pink salmon, w bones, drained
2 tbsp safflower oil
1/4 cup fresh lime juice
1/4 cup fresh parsley, chopped
1/2 tsp onion powder
1/2 tsp celery salt
3/4 tsp ground cumin
3/4 tsp garlic, minced
1/2 tsp lime zest, grated
1/4 tsp red pepper flakes, dried
1/4 tsp chili pepper
Directions
Preheat oven to 350 degrees. Cut tortillas in triangles and toast oven
until crisp, about 5 minutes. Combine the beans and salmon, flaking
the salmon with a fork. Mix remaining ingredients; chill to blend
flavors. Serve with tortilla chips. (How making these into tacos? I
enjoy cooking but not that much.) Food Exchange per serving: 1/2
LOW-FAT MEAT EXCHANGE + 1/2 STARCH/BREAD EXCHANGE; CAL: 68; CHO: 3mg;
CAR: 8g; PRO: 4g; SOD: 75mg; FAT: 2g;
Source: Light & Easy Diabetes Cusine by Betty Marks. Brought to you
and yours via Nancy O'Brion and her Meal-Master
Servings: 19 2 tb each
Black Bean & Salmon Appetizer Recipe brought to you by Recipe Ideas
Categories: Appetizer; Bean; Fish; Salmon; Seafood
The History of Recipes
Historians have tracked the existance of recipes back into the far past, at least as far back into recorded history as ancient Egypt, and possibly even further than that. Having said that, sadly, these ancient cook books were just very basic hieroglyphic or cunieform recipes for food preparation.
Fascinatingly, the oldest recipe in existence, according to academics are some ancient tablets in Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `exhilarated, wonderful and blissful`. During the time of the Roman Empire a man called Apicius created a number of documents describing recipes enjoyed by wealthy Romans. In his publication, he recounts how the roman meals were divided into appetizers, entrees and desserts, a very modern way of dining. This early Roman chef informs us how the Romans used a wide range of herbs, including a few that will be familiar to modern cooks like bay, fennel and dill. In the fifteenth century, knights returning from the crusades brought us many foods and herbs from Arab countries, such as coriander, parsley, and basil. These new spices and herbs led to an outbreak in books on cookery, the majority of which are now in private cookery archives. Over the following few hundred years, the rich families of Wesstern Europe competed with each other to serve up the most exotic meals, and as a consequence, cooks and their recipes were much in demand. Even so, it was during the 1800s that fine cooking and cookery books became popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated their lives to assembling, verifying, and publishing recipes that were common in the better off homes of the day. By the arrival of the 20th century, cooking publications are in high demand, mostly as a result of more people being able to read, people having more spare time and having more disposable income. The introduction of television brings us cooking programs and the recipe books that accompanied them. Which brings us neatly up to date and the invention of the internet, permitting everybody to search through thousands of recipes just like those on this web site. |
We hope you enjoy this Black Bean & Salmon Appetizer recipe.
