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
Academics have proved the existance of recipes way back into ancient history, in fact as far back into history as ancient Egypt, and maybe even further. Having said that, sadly, these early recipes were just very simple hieroglyphic instructions for preparing food.
Fascinatingly, the most ancient recipe in existence, according to Professor Solomon Katz, are some clay tablets in Sumerian which recount 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 blissful and exhilarated. During the time of the Roman Empire a man called Apicius compiled some scripts showing how to cook the recipes enjoyed by the Romans. In his publication, Apicius recounts how the meals of wealthy Romans were divided into starters, main course and desserts, something that is very familiar to us today. Aspicius recounts how the Romans made use of many herbs and spices, including many that are still in use today for example basil, mint and parsley. As our culinary historical trip moves on a few more years we have some books which appeared in the 1300s ; a recipe book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Perhaps surprisingly, they are not about the indian curry that appears on menues today, but instead recipes for the types of food served to the upper classes of that time. In the fifteenth century, knights returning from the crusades brought us a variety of foods and herbs from Arab cooking, including spices such as basil and coriander. These new foods and spices was responsible for an increase in recipe books, some of which are kept safe in private collections. By the arrival of the 20th century, recipe books were greatly in demand mostly as a result of more people being able to read, leisure time and being a little richer. |
We hope you enjoy this Chili With Vegetables & Bulgur Wheat recipe.
