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
Recipes as an idea can be found far back into antiquity, in fact as far as the Egypt of the Pharoahs, and potentially, even further back. Interesting though that maybe, these, ancient recipes were just simple pictorial, hieroglyphic or cunieform recipes for food preparation.
In an interesting twist, the most ancient recipe in existence, according to Professor Solomon Katz, is a series of clay 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 anyone who tried it feel `wonderful`. Later on, in The time of the romans 25BC a roman called Apicius wrote some documents showing how to cook the recipes prepared by wealthy roman citizens. In his publication, Apicius recounts how the meals were divided into starters, main course and desserts, something we still use today. Aspicius informs us how the Romans used many different herbs, including a few that will be familiar to modern cooks like basil, mint and asafoetida. Later on, in the 15th century, people returning from the crusades brought back many new foods and spices from Arab cooking, including spices like parsley and basil. The introduction of these new herbs and spices led to an increase in books on cookery, many of which are now in private collections. Over the succeeding few centuries, the powerful and wealthy houses strove to lay on the most extravagent banquests, and as a consequence, the best chefs and their recipe collections were highly sought after. Even so, it was during the nineteenth century that fine cooking and recipe collections rose to prominence. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated their lives to assembling, verifying, and publishing recipes to help cooks of their time. When we get to the 20th century, cook books are starting to become popular as a result of more people being able to read, people having increased leisure time and being a little richer. The TV revolution gave us celebrity TV chefs and the demand for the spin-off recipe books. And that brings us to the present day and the invention of the internet, permitting everybody to search through thousands of recipes like those on the site you are now reading. |
We hope you enjoy this Bulghur Wheat recipe.
