Ingredients
1 each yellow onion, chopped
1 cl garlic, crushed
1 each white potato, chunked
1 each carrot, sliced
1 each celery stalk, sliced
1 each zucchini, sliced
1/2 cup broccoli, chopped
1 each leek, trimmed, washed & - sliced
2 cup tomato sauce
1 tbsp parsley
1/2 tsp paprika
1/2 tsp basil
1/2 tsp chili powder
1/4 tsp dry mustard
1/4 tsp cumin
1/8 tsp pepper
Directions
Cook the onions, garlic, potato, carrot and celery in a small amount
of water in a large saucepan for 10 mins. Add the remaining
ingredients and cook over low heat until the veggies are tender,
about 35 mins. "The McDougall Plan" by John McDougall Typed by Lisa
Greenwood
Servings: 4 servings
American Vegetable Stew Recipe brought to you by Recipe Ideas
Categories: Soup; Stew; Vegetable
The History of Recipes
Experts have tracked the existence of recipes way back into distant history, in truth as far as pharonic Egypt, and possibly even further than that. In practice though, in the main part, these early records were just very simple hieroglyphic instructions for food preparation.
Fascinatingly, the most ancient recipe discovered so far, according to experts in ancient history are a few tablets in ancient Sumerian describing the making 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 wonderful. As we move into The time of the roman empire 25BC a roman called Apicius assembled a few documents which described recipes prepared by wealthy roman citizens. In his publication, he tells us how the meals were divided into starters, entrees and dessert, a style of dining still practiced today. This early Roman chef describes how the early Romans used many different herbs, including a few that will be familiar to modern chefs such as thyme, rue and parsley. As our culinary historical trip moves to more modern times there were two interesting cookery books which were published in the 14th Century : a book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are a little misleading though, they are nothing to do with the indian food that is popular today, but rather descriptions of the types of food on the menues of the rich people of the period. In the 15th century, knights returning from the crusades brought back many new foods and spices from Arab cuisine, such as coriander, parsley, basil and rosemary. The introduction of these new tastes led to a torrent in publications on food, some of which are kept safe in private cookery archives. Over the following few hundred years, the rich families of Europe strove to serve up the most extravagent banquests, and consequentially cooks and their recipe collections were highly sought after. However, it was during the nineteenth century that fine cookery and recipe publications reached a high level of popularity. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted much of their lives to collecting, verifying, and writing down the recipes that were being prepared for the better households. By the arrival of the 20th century, recipe books were greatly in demand as a result of better eduction, people having more free time and disposable income. Like it or not, the introduction of television brought us TV chefs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the internet revolution, permitting everyone to access massive numbers of recipes such as those found on our site. |
We hope you enjoy this American Vegetable Stew recipe.
