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
It is actually possible to trace the history of written recipes far back into history, in fact as far as the Egyptians, and maybe further still. Having said that, in the main part, these early cookbooks were just primitive hieroglyphic or cunieform recipes for preparing food.
The truth of the matter is, the most ancient recipe discovered, according to food historians is a series of ancient 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 drinkers feel `blissful`. As we move into Roman times 25BC a roman called Apicius wrote a number of documents showing how to cook the recipes prepared by wealthy roman citizens. In his scrolls, he tells us how the meals of wealthy Romans were divided into appetizers, entrees and afters, a very modern way of dining. Additionally, he describes how the Roman cooks made use of a good variety of spices and herbs, including a few that are still present in modern kitchens such as bay, mint and asafoetida. Later, in the 15th century, people returning from the crusades brought back many new foods, spices and herbs from the holy land, including coriander, parsley, and rosemary. These new foods and spices created an outbreak in manuscripts on food, most of which are kept safe in academic collections. During the following few centuries, the powerful and rich houses strove to lay on the best banquets, and consequentially the best cooks and their recipes could command a high salary. Nevertheless, it was during the 1800s that formal cookery and recipe books became popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated years of their lives to collecting, testing, and recording recipes for their fellow cooks to enjoy. The revolution that is television gave us celebrity TV chefs and the spin-off recipe books. Which pretty much brings us up to date and the internet revolution, permitting us all to search through thousands of recipes such as those found on this site. |
We hope you enjoy this American Vegetable Stew recipe.
