Ingredients
1/4 cup olive oil
1 lb boneless chicken breast cube
1 med onion cut into 1/4-in sl
1 tsp minced garlic or 1/4 t garli
1/4 lb zucchini trimmed cut into 1/
1/2 red or green bell pepper
2 tomatoes, cored, seeded cube
1/2 tsp salt
1 tsp italian seasoning (see note)
1/4 tsp black pepper
Directions
HEAT THE OLIVE OIL in a wok or large skillet over high heat. Reduce
the heat to medium high. Add the chicken, onion and garlic. Stir-
fry, stirring constantly, for 3 minutes. Add the zucchini and bell
pepper, and saute for 3 minutes more, or until the zucchini is cooked
but still slightly crisp and the onion is cooked. Add the tomatoes,
salt, Italian seasoning and pepper to the pan and cook for 3 minutes.
Serve immediately. Serves 4. NOTE: In place of Italian seasoning, 1/4
t oregano, 1/2 t basil and 1/4 t rosemary can be substituted.
Servings: 4 servings
Chicken With Vegetables Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry; Vegetable
The History of Recipes
It is possible to trace the history of meal recipes way back into the distant past, in fact as far back into history as pharonic Egypt, and possibly even further. Having said that, mostly, these old records were just basic pictorial recipes for meal preparation.
The truth of the matter is, the most ancient recipe discovered so far, according to experts in ancient history is a series of tablets in 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. Later on, in The time of the roman empire 25BC a man called Apicius assembled a collection of scripts showing how to cook the recipes enjoyed by wealthy roman citizens. In his scrolls, Apicius tells us how the meals of wealthy Romans were separated into hors d`oeuvre, main meal and desserts, a style of dining still practiced today. Aspicius also describes how the cooks of his times were skilled in the use of a good variety of spices and herbs, including some that we all recognise like bay, fennel and parsley. Later, there are a couple of books which were published in the 1300s ; a book called `Forme of Cury`, and another titled `Curye on Inglish`. Don`t be fooled by the titles though, these have no connection with the indian curry that is popular today, but rather recipes for the types of meals cooked for the upper classes of those days. Later, in the fifteenth century, the Crusaders brought back a variety of foods and spices from middle-east cuisine, including spices such as basil and coriander. The introduction of these new foods and spices prompted an explosion in books on cookery, many of which still exist in private libraries. Over the succeeding few centuries, the wealthy families of Europe competed to serve the most exotic banquets, and consequentially the best cooks and their recipe collections could command a high salary. Nevertheless, it was during the nineteenth century that fine cookery and cookery books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted much of their lives to assembling, verifying, and writing down recipes to help cooks of their time. When we get to the 20th century, recipe books were highly popular due to better eduction, more leisure time and having more money to spend. The TV revolution brought us TV cooks and the accompanying recipe books. And that neatly brings us to the present day and the internet revolution, permitting us all to access massive numbers of recipes just like those on the site you are now reading. |
We hope you enjoy this Chicken With Vegetables recipe.
