Ingredients
1/4 cup water
1/2 cup chopped onion
2 cloves garlic
1/2 cup sliced mushrooms
1 cup chopped green bell pepper
1 tbsp chili powder
1 tsp ground cumin
3 1/2 cup chopped tomatoes (canned or
1 fresh)
1/2 cup yellow squash, diced
2 cup cooked or canned beans (i
1 use pintos) - drained and
1 rinsed
1/2 cup bulgur (i usually throw in
1 about_3/4_to_1_cup)
Directions
Heat water in large nonstick saucepan over medium heat. Add onion and
garlic. Cook and stir for 5 minutes, adding more water if necessary.
Add mushrooms, green pepper, chili powder, cumin, tomatoes and squash.
Cover and simmer for 15 minutes.
Add beans and bulgur. Cover and cook until warmed through.
Source: From 500 Fat-free Recipes
Posted by alstern@mmm.com to the Fatfree Digest [Volume 17 Issue 11]
Apr. 12, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe
collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com and Mark Alexander, Mark@alexr.demon.co.uk.
1.80á
Servings: 1 servings
Chili With Vegetables & Bulgur Wheat Recipe brought to you by Recipe Ideas
Categories: Chili; Vegetable
The History of Recipes
Experts have traced the existence of recipes back into ancient history, certainly as far as the Egypt of the Pharoahs, and maybe further still. Having said that, mostly, these ancient cookbooks were just basic pictorial, hieroglyphic or cunieform instructions for meal preparation.
In an interesting twist, the most ancient recipe in existence, according to food historians are a few tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel blissful and exhilarated. Later on, in The time of the romans 25BC a man called Apicius assembled a number of scripts showing how to cook the recipes prepared by wealthy roman citizens. He recounts how the meals of wealthy Romans were separated into starters, main course and afters, something that is very familiar to us today. Additionally, he describes how the early Romans made use of many aromatic flavors, including a few that will be familiar to modern chefs for example bay, fennel and dill. Continuing our culinary historical journey, there are two books from the 14th Century - a cookery book published under the title `Forme of Cury`, and another named `Curye on Inglish`. The titles are somewhat misleading tho`, they are unconnected to the curry that appears on menues today, but rather accounts of the types of food enjoyed by the rich and wealthy people of that period. Later on, in the 15th century, the Crusaders brought back many new foods, spices and herbs from Arab cooking, including coriander, basil and rosemary. These new foods and tastes was responsible for a torrent in manuscripts on food, some of which are now in private cookery archives. Over the succeeding few centuries, the powerful families of Wesstern Europe strove to lay on the best banquets, and as a consequence, the best cooks and their recipes were at a premium. However, it was during the nineteenth century that formal cookery and recipe publications became really popular. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collating, trying out, and publishing recipes common in their social group. When we get to the 20th century, recipe publications were starting to become popular due to more people being able to read, people having more leisure time and having more money to spend. The TV revolution brought us celebrity TV chefs and the spin-off recipe books. Which pretty much brings us up to date and the internet revolution, permitting everybody to search through massive numbers of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Chili With Vegetables & Bulgur Wheat recipe.
