1 buckwheat spaghetti, cooked
1/2 tsp red wine vinegar
1 brocolli
1 onions
1 navy beans (canned)
1/2 tsp rosemary
1 raw diced tomato
Directions
Cook some buckwheat spaghetti, and save the water. Heat some water
with about 1/2 t. of red wine vinegar, and saute some broccoli and
onions (cut up, of course). When near-tender, add some cooked navy
beans (I happened to have a can of Eden brand) and the drained
spaghetti. If there isn't enough liquid, use a little of the
spaghetti water. Also include a little rosemary (1/2 t. approx.)
Cook a little longer. Serve with some raw diced tomato on top.
Source: from a few recipes put together.
Posted by Lois Patterson
[Volume 15 Issue 23] Feb. 23, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe
collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80á
Servings: 1 servings
Broccoli & Navy Bean Stew Recipe brought to you by Recipe Ideas
Categories: Bean; Soup; Stew; Vegetable
The History of Recipes
We can track the history of meal recipes back into ancient history, in truth as far as the early Egyptians, and possibly even further. However, mostly, these old recipes were just basic pictorial instructions for meal preparation.
In fact, the most ancient recipe discovered so far, according to experts in ancient history is a series of ancient tablets in ancient 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 tried it feel blissful and exhilarated. Progressing into The time of the roman empire 25BC a man called Apicius created some documents which described recipes prepared by wealthy Romans. In his publication, Apicius describes how the roman meals were divided into starters, entrees and dessert, something that is very familiar to us today. Aspicius tells us how the ancient chefs made use of a wide range of spices, including some that we all recognise like basil, mint and dill. Later, we have two interesting cookery books dating from the 1300s - a book called `Forme of Cury`, and another called `Curye on Inglish`. Surprisingly, they are nothing to do with the curry that appears on menues today, but instead recipes for the types of meals eaten by the upper classes of that period. Later on in the 1400s, knights returning from the crusades brought back many new foods, spices and herbs from middle-east cuisine, including spices such as coriander, basil and rosemary. These new herbs and spices was responsible for an outbreak in publications on food, some of which are now in private libraries. By the time we get to the 20th century, cooking publications were increasing in popularity due to higher levels of literacy, more spare time and a general increase in wealth. The introduction of the TV brings us celebrity chefs and the accompanying recipe books. And that brings us to the present day and the invention of computers and the internet, permitting us all to search through massive numbers of recipes just like those on this web site. |
We hope you enjoy this Broccoli & Navy Bean Stew recipe.
