Ingredients
MMMMMBRING TO A BOIL IN A SMALL SAUCEPAN
2/3 cup Water
1/3 cup Bulghur Wheat, simmer, covered until liquid absorbed
MMMMMBLEND TO A FINE POWDER IN A BLENDER
2 tbsp Cashews
MMMMMADD AND BLEND AGAIN
1/2 tsp Vanilla
1/2 cup Milk or yogur(low-fat) pour over bulghur wheat and Cook 5 minutes more.
MMMMMADD
1 Banana, sliced
Directions
Food Exchange per serving: 2 1/2 STARCHS/BREAD EXCHANGES + 1 FRUIT
EXCHANGE + 2 FAT EXCHANGES + 1/2 MILK EXCHANGES; CAL: 387; PRO: 10gm;
FAT: 3gm; CAR: 71gm;
Source: Vegetarian Cooking for Diatetics by Patricia Mozzer.
Brought to you and yours via Nancy O'Brion and her Meal Master
Servings: 1 servings
Bulghur Wheat Recipe brought to you by Recipe Ideas
Categories: Diabetic; Breakfast; Nuts/Grains; Fruits; Vegetarian
The History of Recipes
Written cooking instructions as an idea can be traced far back into distant history, in fact as far back as the ancient Egyptians, and maybe further still. In practice though, these, old records were just very simple pictorial instructions for food preparation.
In an interesting twist, the most ancient recipe discovered, according to food historians is a collection of clay tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful. As we move into The time of the roman empire around 25BC a roman called Apicius created some scripts showing how to cook the recipes cooked by his fellow Romans. In his publication, he tells us how the meals of wealthy Romans were separated into appetizers, main meal and dessert, something we still use today. He also informs us how the cooks of Roman times were skilled in the use of a good variety of spices, including a few that will be familiar to modern chefs like thyme, fennel and asafoetida. Moving our culinary historical trip onwards, we find some interesting books which date from the 14th Century : a cookery book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. Despite their titles, these two books have no connection with the indian food that is familiar to us all today, but rather descriptions of the types of meals on the tables of the upper classes of the period. In the 15th century, people returning from the crusades brought back a variety of spices and herbs from the holy lands, including parsley, basil and rosemary. The introduction of these new culinary ideas led to an explosion in publications on food, most of which still exist in private collections. When we get to the 1900s, cookbooks are greatly in demand mostly due to better eduction, people having more leisure time and having more money to spend. |
We hope you enjoy this Bulghur Wheat recipe.
