2 large zucchini (1-1/2 lb total)
1 tbsp olive oil
1 onion, chopped
2 tsp white wine vinegar, or cider vinega, r
2 garlic cloves, minced
1/2 tsp salt
1/4 tsp coriander seeds, crushed
1/4 tsp pepper
Directions
Using vegetable peeler, cut zucchini lengthwise into thin strips;
place in sieve. [Zucchini can be prepared to this point, covered and
set aside to drain for up to 8 hours.] Blot up any liquid on strips.
In large skillet, heat oil over medium-high heat; cook onion, vinegar,
garlic, salt, coriander seeds and pepper, stirring, for 3-5 minutes or
until softened. Stir in zucchini just until heated through, about 2
minutes. Serve immediately.
Dinner Menu: ~ Mushroom and Leek Pate ~ Make-Ahead Seafood Salad ~
Maple Orange Cornish Hens ~ Squash Crescents ~ Zucchini Ribbons ~
Two-rice and Sweet Pepper Pilaf ~ Ricotta Cheesecake with Citrus
Compote
6 servings for $3.32 CDN[Nov 95]
Per Serving: about 50 calories, 1 g protein, 2 g fat,
6 g carbohydrate
Source: Canadian Living magazine Nov 95 "No-Panic Party" Recipes by
Canadian Living Test Kitchen Recipe by Kate Gammal
[-=PAM=-] PA_Meadows@msn.com
Servings: 6 servings
Nov-Dinner: Zucchini Ribbons Recipe brought to you by Recipe Ideas
Categories: Dinner; Meat; Vegetable; Zucchini
The History of Recipes
Historians have traced the existance of recipes back into the far past, in fact as far as the Egypt of the Pharoahs, and maybe even further. Interesting though that maybe, generally, these early cook books were just basic pictorial, hieroglyphic or cunieform instructions for preparing meals.
Fascinatingly, the most ancient recipe discovered so far, according to Professor Solomon Katz, are some ancient tablets in the Sumerian language describing 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 those who drank it feel blissful and exhilarated. During Roman times around 25BC a man called Apicius created a number of documents showing how to cook the recipes prepared by wealthy Romans. In his publication, Apicius recounts how the meals were split into hors d`oeuvres, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also recounts how the cooks of his times were skilled in the use of many different herbs and spices, including many that are still in use today for example thyme, rue and dill. As our culinary historical trip moves on a few more years we have two books published in the 1300s ; a recipe book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Amusingly, these books are not about the spicy food that is served today, but instead descriptions of the types of food on the menus of the rich and powerful. In the fifteenth century, knights returning from the crusades brought us many new foods and spices from middle-east cuisine, including spices such as rosemary and coriander. These new spices and herbs caused an increase in cookery books, the majority of which are now in private collections. Over the following few hundred years, the rich families of Wesstern Europe strove to lay on the most extravagent banquests, and because of this chefs and their recipe collections were highly sought after. Even so, it wasn`t until the nineteenth century the formal cooking and cookery books rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted much of their lives to collating, verifying, and recording recipes common in their social group. By the arrival of the 20th century, cooking publications were starting to become popular as a result of higher levels of literacy, increased leisure time and being a little richer. The TV revolution gave us TV cookery programs and the spin-off recipe books. And that 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 our site. |
We hope you enjoy this Nov Dinner_ Zucchini Ribbons recipe.
