2 cup kasha
4 cup water
2 tbsp oil
5 large onions, diced
2 each carrots, diced
2 each celery stalks, diced
3 each galric cloves, chopped
1/2 cup tamari
1/2 tsp parsley
1/2 tsp garlic powder
1/2 tsp basil
1/4 tsp salt
1/8 tsp cayenne
3 tbsp tahini
Directions
In a large pot, bring water to a boil & add kasha:
cook for 15 to 20 minutes, till soft.
Heat oil in a skillet & add the chopped vegetables.
Saute for 7 minutes till soft. Mix kasha & add to
the vegetables. Add seasonings, using more if
necesary. Add tahini & cook for 8 to 10 minutes.
Servings: 5 servings
Kasha Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
Transcribed cooking instructions as an idea can be found way back into the far past, in truth as far back into recorded history as the Egyptians, and maybe even further. Having said that, in the main part, these early cook books were just very basic hieroglyphic recipes for preparing meals.
In an interesting twist, the most ancient recipe discovered so far, according to experts in ancient history is a series of ancient tablets in ancient 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 making anyone who drank it feel blissful and exhilarated. Progressing into Roman times 25BC a roman called Apicius assembled a collection of documents which described recipes prepared by his fellow Romans. In his scrolls, he tells us how the meals of wealthy Romans were divided into appetizers, main course and dessert, something we still use today. He also tells us how the cooks of Roman times used a wide range of herbs, including some that we all recognise for example basil, fennel and dill. Continuing our culinary historical journey, we have two interesting cookery books from the 1300s ; a book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Perhaps surprisingly, these two books are not about the indian food that is familiar to us all today, but instead descriptions of the types of food on the menus of the rich people of the time. Later on, in the 15th century, knights returning from the crusades brought back many new foods, spices and herbs from middle-east cuisine, including spices such as parsley and basil. These new foods and spices created a torrent in recipe manuscripts, most of which are now in academic collections. The TV revolution brings us celebrity chefs and the spin-off recipe books. And that neatly brings us to the present day and the invention of computers and the internet, allowing everybody to search through thousands of recipes just like those on this web site. |
We hope you enjoy this Kasha recipe.
