1/2 cup carrot, diced
2 cup sour cream
1/2 cup yellow onion, diced
1 tbsp dijon mustard
1 tbsp chili powder
1 tsp cumin, ground
2 tbsp fresh parsley, chopped, or
2 tsp dried parsley, crushed
Directions
Combine all of the ingredients, blending thoroughly. Cover and chill.
Makes about 3 cups of dip SUGGESTED DIPPERS: Brussels Sprouts,
Salami, Cocktail Rye Bread
Servings: 6 servings
Chili Con Carrot Recipe brought to you by Recipe Ideas
Categories: Chili; Vegetable
The History of Recipes
It is quite feasible to prove the history of written cooking instructions far back into the distant past, certainly as far as the early Egyptians, and potentially, even further back. Interesting though that is, sadly, these ancient records were just simple hieroglyphic or cunieform recipes for preparing food.
The truth of the matter is, the most ancient recipe discovered, according to historians are some clay tablets in Sumerian describing 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 drinkers feel exhilarated. Later on, in The time of the roman empire 25BC a roman called Apicius created a collection of scripts which described recipes cooked by wealthy roman citizens. In his scrolls, he recounts how the meals were split into starters, entrees and afters, something that is very familiar to us today. This early Roman chef tells us how the Roman cooks made use of a good variety of spices and herbs, including some that we all recognise for example thyme, fennel and parsley. Later, there were two interesting recipe books from the 14th Century - one book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Perhaps surprisingly, they are nothing to do with the spicy food that appears on menues today, but instead descriptions of the types of food prepared for the rich and powerful of the time. Later, in the fifteenth century, people returning from the crusades brought us many new foods, spices and herbs from the holy lands, such as coriander, parsley, and rosemary. These new foods and spices was responsible for an outbreak in cookery books, some of which are kept safe in academic collections. During the following few hundred years, the upper classes tried to offer the best banquets, and consequentially cooks and their recipes were greatly in demand. Nevertheless, it was during the 1800s the formal cooking and recipe publications reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated years of their lives to collecting, testing, and writing down recipes of the day. By the time we get to the 1900s, cookery books are starting to become popular due to better eduction, people having more free time and having more money. |
We hope you enjoy this Chili Con Carrot recipe.
