1 cup onions, halved & sliced
1 cup parsnips, halved & sliced
1 tbsp corn oil
1 cup water
2 tbsp ginger, minced
1 qt kale, veins removed & cut into bite, -sized pieces
Directions
Saute the onions and parsnips in oil for about 5
minutes, stirring occasionally to prevent burning. Add
the water and ginger. Cover and simer for 4 to 5
minutes. Add the kale and continue cooking 4 to 5
minutes longer. Stir occasionally but keep the
saucepan covered otherwise. Serve hot.
Source: "Friendly Foods" by Brother Ron Pickarski.
Servings: 4 servings
Kale & Parsnips Recipe brought to you by Recipe Ideas
Categories: Vegetable
The History of Recipes
We are able to follow the history of `recipes` far back into the far past, at least as far back into recorded history as the Egyptians, and maybe further still. However, mostly, these old records were just simple hieroglyphic recipes for food preparation.
In an interesting twist, the oldest recipe discovered, according to Professor Solomon Katz, are a few stone tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel wonderful and blissful. Much later, in Roman times a roman called Apicius created some scripts detailing recipes cooked by wealthy roman citizens. In his publication, he recounts how the meals of wealthy Romans were split into hors d`oeuvres, main course and dessert, a style of dining still practiced today. Aspicius also informs us how the Romans were skilled in the use of many herbs, including some familiar names for example basil, fennel and parsley. Later on, in the 15th century, people returning from the crusades brought back many foods, spices and herbs from the holy lands, including spices such as parsley and basil. These new foods and spices caused an increase in recipe manuscripts, many of which still exist in academic collections. Over the succeeding few hundred years, the powerful and rich competed to offer the most exotic banquets, and consequentially chefs and their recipe collections were highly sought after. Nevertheless, it wasn`t until the nineteenth century that fine cookery and recipe collections really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, spent years to collecting, verifying, and writing down recipes of the day. The TV revolution gave us TV cookery programs and the accompanying recipe books. Which brings us neatly to the present day and the invention of the internet, permitting everyone to access massive numbers of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Kale & Parsnips recipe.
