1 3/4 cup black-eyed peas, soaked
5 cup water
1/2 lb mushrooms, thickly sliced
6 tbsp vegetable oil
1 tsp cumin seeds
1 each 1 cinnamon stick
1 1/2 medium onions, chopped
4 each garlic cloves, chopped
4 medium tomatoes, peeled & chopped
2 tsp coriander
2 tsp cumin
1/2 tsp turmeric
1/4 tsp cayenne
2 tsp salt
1 black pepper
3 tbsp cilantro, chopped
Directions
Put peas & water in a covered pot & bring to a boil. Simmer for 2
minutes, turn off heat & let steep for 1 hour. Heat oil & when hot
put in the cumin seeds & cinnamon stick. Let then sizzle for a few
seconds. Add onions & garlic & stir-fry until the onions start to
turn brown at the edges. Put in the mushrooms & stir-fry until they
begin to wilt. Add the tomatoes, coriander, cumin, turmeric &
cayenne. Stir & cook for 1 minute. Cover, turn heat to low & cook
for 10 minutes. Turn off heat. Bring peas back to the boil, simmer
for 20 to 30 minutes. Then add the cooked mushrooms & spices along
with the remaining ingredients. Simmer, uncovered on low heat for 30
minutes. Stir occasionally. Remove cinnamon stick & serve.
Servings: 6 servings
Black-Eyed Peas With Mushrooms Recipe brought to you by Recipe Ideas
Categories: Mushroom; Vegetable
The History of Recipes
Written recipes as a concept can be tracked way back into antiquity, in truth as far into history as ancient Egypt, and maybe even further. However, sadly, these ancient cook books were just simple hieroglyphic instructions for meal preparation.
Fascinatingly, the most ancient recipe in existence, according to historians is a collection of clay tablets in Sumerian which describe 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 wonderful. Progressing into The time of the roman empire around 25BC a roman called Apicius compiled a few documents which described recipes cooked by wealthy Romans. In his works, Apicius describes how the meals were divided into appetizers, main course and dessert, something that is very familiar to us today. He also informs us how the ancient cooks were skilled in the use of many different aromatic flavours, including many that are still in use today for example basil, mint and dill. Over the following few centuries, the rich and powerful families of Europe tried to serve up the most exotic meals, and as a consequence, chefs and their collection of recipes were much in demand. Nevertheless, it was during the nineteenth century that haute cuisine and recipe publications really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted much of their lives to assembling, trying out, and recording recipes of the day. By the arrival of the twentieth century, cookery publications are starting to become popular mostly as a result of more people being able to read, leisure time and having more money. |
We hope you enjoy this Black Eyed Peas With Mushrooms recipe.
