Ingredients
3 each large cucumbers
2 each large red peppers
1 tbsp vegetable oil
1/4 tsp lemon pepper
1/4 tsp salt
Directions
CUT CUCUMBERS IN HALVES AND REMOVE SEEDS. CUT INTO 1/4" THICK SLICES.
CUT RED PEPPERS INTO THIN STRIPS. IN A MEDIUM SKILLET, SAUTE
CUCUMBERS AND RED PEPPERS IN OIL, LEMON PEPPER AND SALT UNTIL
VEGETABLES ARE JUST CRISP TENDER, ABOUT 6 MINUTES. KEEP WARM UNTIL
READY TO SERVE. SERVE WITH FLANK STEAK WITH PEANUT SAUCE
Servings: 8 servings
Peppered Vegetables Recipe brought to you by Recipe Ideas
Categories: Vegetable
The History of Recipes
It is possible to follow the history of meal recipes far back into ancient history, in fact as far back into recorded history as pharonic Egypt, and possibly even further. Interesting though that maybe, in the main part, these early cook books were just primitive hieroglyphic or cunieform instructions for meal preparation.
In fact, the most ancient recipe discovered, according to academics is a series of tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel blissful. Later on, in The time of the romans around 25BC a roman called Apicius compiled some scripts showing how to cook the recipes enjoyed by wealthy Romans. In his publication, he tells us how the roman meals were split into appetizers, main meal and desserts, something we still use today. He also recounts how the cooks of Roman times made use of a good variety of herbs, including a few that will be familiar to modern cooks like thyme, fennel and asafoetida. Later on in the 1400s, people returning from the crusades brought us a variety of foods and spices from the holy lands, including spices such as parsley and basil. The introduction of these new herbs and spices led to an explosion in recipe books, most of which are now in private cookery archives. For the decades that followed, the rich and powerful families of the West strove to serve the most extravagent meals, and consequentially chefs and their recipe collections were at a premium. Even so, it was during the 19th century that cookery and recipe books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated years of their lives to collecting, verifying, and publishing recipes to help cooks of their time. By the time we get to the 20th century, cookery books were greatly in demand as a result of better eduction, more spare time and having more disposable income. The arrival of television gave us TV chefs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the internet revolution, allowing everybody to search through thousands of recipes such as those found on the site you are now reading. |
We hope you enjoy this Peppered Vegetables recipe.
