Ingredients
1 tsp vegetable oil
1/2 cup onion, chopped
2 cup whole-kernel corn or
1 package (10 oz)whole-kernel, thawed
1 small red bell pepper, diced
1 small green bell pepper, diced
1/2 tsp hot dried chile pepper
1/4 cup tarragon vinegar or
1/4 cup white wine vinegar
Directions
In a large, non-stick skillet, heat oil and cook onion until
transluent. Place vegetables in skillet and stir-fry skillet and
stir-fry 2 minutes. Stir in chile pepper and vinger, cooking just
long enough to warm through. Food Exchange per serving: 1
STRACH/BREAD EXCHANGE + 1 VEGETABLE EXCHANGE CAL: 96; CHO: 0mg; CAR:
21g; PRO: 3g; SOD: 6mg; FAT: 2g;
Source: Light & Easy Diabetes Cuisine by Betty Marks Brought to you
and yours via Nancy O'Brion and her Meal-Master
Servings: 4 servings
Chile Corn & Peppers Recipe brought to you by Recipe Ideas
Categories: Corn; Mexican; Vegetable
The History of Recipes
Written cooking instructions as an idea can be tracked far back into the far past, in fact as far back into history as the Egypt of the Pharoahs, and potentially, even further back. However, mostly, these ancient cookbooks were just simple pictorial instructions for meal preparation.
Progressing into Roman times 25BC a roman called Apicius wrote some scripts which described recipes enjoyed by wealthy Romans. In his scrolls, he recounts how the meals were split into appetizers, main course and desserts, something that is very familiar to us today. Aspicius recounts how the ancient chefs were skilled in the use of a good variety of aromatic flavours, including many that are still in use today such as basil, mint and parsley. Over the succeeding few hundred years, the powerful and wealthy houses tried to serve the most extravagent meals, and because of this the best chefs and their recipes became highly prized. Nevertheless, it was during the nineteenth century that fine cooking and recipe publications became popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted much of their lives to collecting, trying out, and recording popular recipes of the day. The TV revolution gave us celebrity chefs and the demand for the accompanying recipe books. And that brings us to the present day and the internet revolution, permitting us all to access massive numbers of recipes such as those found on our site. |
We hope you enjoy this Chile Corn & Peppers recipe.
