10 zucchini - shredded
3 potatoes - shredded
1 onion - shredded
1 tomato - diced finely
1 green jalopeno - shredded
1 red jalopeno-shredded
1 red banana pepper-shredded
1 yellow banana
1 pepper-shredded
1 package chopped spinach - thawed and
1 squeezed
2 tbsp balsamic
1 lime juiced
1 garlic-minced -lots
1 ginger-minced - lots
1 can v-8 juice or tomato juice
1 tsp coriander
1 tsp tumeric
1/2 tsp cardomom
1/2 tsp cinnamon
1 cilantro leaves to taste - i
1 use alot
Directions
start with garlic and ginger-saute in some balsamic - add onion - add
jalopeno and peppers - then add potato and zucchini -as it needs
liquid - add v-8 to consistency you like. Add spinach. Season with
above spices. At the very end throw in the cilantro leaves.
Serve on top of basmati rice with wheat berries ( I use2 c rice to 1
c wheat berries or bulgar wheat). It is very hot and spicy and tastes
wonderful.
Posted by Posted by jerde@vmdb.vet.purdue.edu (Lynn Warble) to the
Fatfree Digest [Volume 11 Issue 11], Oct. 11, 1994. FATFREE Recipe
collections copyrighted by Michelle Dick 1994. Used with permission.
Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.
Servings: 1 servings
Lynn's Green Marsala Recipe brought to you by Recipe Ideas
Categories: Beverage; Fruit; Vegetable
The History of Recipes
It is quite possible to trace the history of written cooking instructions way back into ancient history, certainly as far back into history as the early Egyptians, and possibly even further. Interesting though that is, these, old records were just very simple pictorial, hieroglyphic or cunieform recipes for food preparation.
The truth of the matter is, the oldest recipe in existence, according to academics is a collection of clay tablets in ancient Sumerian which describe the preparation 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 `blissful`. As we move into Roman times around 25BC a man called Apicius created a collection of scripts detailing recipes enjoyed by wealthy roman citizens. In his works, he describes how the roman meals were separated into appetizers, entrees and dessert, something we still use today. He also describes how the Roman cooks were skilled in the use of a wide range of herbs, including a few you will know for example thyme, mint and asafoetida. Later, in the 15th century, knights returning from the crusades brought us a variety of foods, spices and herbs from Arab cooking, such as coriander, parsley, and basil. The introduction of these new culinary ideas led to an outbreak in publications on food, most of which still exist in private cookery archives. By the advent of the 1900s, cooking publications are highly popular due to more people being able to read, more spare time and having more disposable income. Like it or not, the introduction of TV brought us TV cooks and the spin-off recipe books. And that pretty much brings us to the present day and the internet revolution, permitting us all to access massive numbers of recipes just like those on this web site. |
We hope you enjoy this Lynn's Green Marsala recipe.
