1 large bunch broccoli
1 garlic clove, thinly sliced
3 tbsp roasted peppers, diced
2 tsp finely chopped marjoram or
1/2 tsp dried
1 tbsp finely chopped parsley
1 salt
1 freshly ground pepper
Directions
Cut the broccoli into fairly large flowerets; peel the stems and cut
into spears or rounds. Steam it, and while it steams prepare the
rest of the ingredients.
When the broccoli is cooked, warm some water in a large pan and add
the sliced garlic. Then add the steamed broccoli, peppers, marjoram,
and parsley. Saute over lively heat until everything is warmed. Serve
warm. (She also suggestsd serving it with a lemon wedge as a warm
salad.)
Posted by Cindy_Bloch@transarc.com to the Fatfree Digest [Volume 13
Issue 30] Dec. 30, 1994. (Adapted from the Savory Way)
FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used
with permission. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV.
1.80á
Servings: 1 servings
Broccoli With Roasted Peppers Recipe brought to you by Recipe Ideas
Categories: Meat; Vegetable
The History of Recipes
Transcribed cooking instructions as an idea can be found far back into the far past, in truth as far back into history as early Egypt, and quite possibly further than that. However, these, early records were just very simple pictorial instructions for meal preparation.
In an interesting twist, the most ancient recipe in existence, according to historians 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 having made anyone who drank it feel exhilarated and blissful. Progressing into Roman times 25BC a roman called Apicius created some documents which described recipes enjoyed by the Romans. In his works, Apicius tells us how the meals were separated into appetizers, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef informs us how the ancient chefs used many aromatic flavors, including a few that are still present in modern kitchens such as bay, fennel and asafoetida. Continuing our culinary historical journey, we find a couple of interesting cookery books which appeared in the fourteenth century ; one book called `Forme of Cury`, and another entitled `Curye on Inglish`. Perhaps surprisingly, these two books have no connection with the indian curry that is served today, but instead accounts of the types of meals cooked for the rich and wealthy people of the time. Later on, in the 15th century, people returning from the crusades brought back many new foods and herbs from Arab countries, including spices like rosemary and coriander. The introduction of these new foods and spices led to an outbreak in books on cookery, some of which are kept safe in private libraries. When we get to the twentieth century, cookbooks are increasing in popularity mostly as a result of more people being able to read, people having increased free time and having more money. |
We hope you enjoy this Broccoli With Roasted Peppers recipe.
