Ingredients
2 large yellow onions, chopped
2 cl garlic, minced
1 1/3 cup water
3 green peppers, chopped
4 zucchini, sliced
2 large potatoes, peeled & chopped
4 cup peeled and chopped tomatoes
1 (or 1 32 oz. can)
1 tsp fresh basil, chopped
1 (or 1/2 ts. dried)
1 tsp fresh oregano, chopped
1 (or 1.2 ts. dried)
2 tbsp fresh parsley, chopped
1 (or 1 tb. dried)
1 fresh ground pepper to taste
PER SERVING
142 *cals
4 *gm protein
1/3 *gm fat
30 *gm carbo
21 *mg sodium
6 *gm fiber
Directions
Place onions and garlic in a large pot with water.
Cook and stir for about 3 minutes. Add remaining ingredients, except
pepper. Cover and cook over medium heat for 30 minutes, stirring
occasionally. Season with pepper before serving.
Source: Vegetarian Times, May 1993 Low Fat, Fabulous and Fit by Mary
McDougall Formatted MM:de From the collection of Sue Smith, S.Smith34,
Uploaded June 16, 1994
Servings: 4 servings
Potato Ratatouille (Lf) Recipe brought to you by Recipe Ideas
Categories: Soup; Vegetable
The History of Recipes
Written recipes as a concept can be traced far back into ancient history, in truth as far as the ancient Egyptians, and potentially, even further back. In practice though, these, ancient records were just very simple hieroglyphic recipes for preparing food.
In an interesting twist, the most ancient recipe in existence, according to experts in ancient history is a series of tablets in the Sumerian language which show the preparation 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 drank it feel exhilarated. Much later, in Roman times a roman called Apicius compiled some scripts which described recipes prepared by wealthy Romans. In his works, he tells us how the roman meals were split into hors d`oeuvre, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef tells us how the ancient cooks made use of a wide range of herbs, including many that are still in use today like bay, fennel and asafoetida. Later on, in the 15th century, people returning from the crusades brought us many new spices and herbs from Arab cooking, including spices like coriander, basil and rosemary. The introduction of these new tastes prompted an outbreak in publications on food, the majority of which still exist in academic collections. Over the succeeding few hundred years, the rich and powerful families of the West tried to lay on the most exotic banquets, and as a consequence, the best chefs and their recipes increased in prestige. However, it wasn`t until the 1800s that fine cookery and cookery books became really popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated the best years of their lives to assembling, verifying, and recording recipes to help cooks of their time. When we get to the twentieth century, cookery books were increasing in popularity mostly due to more people being able to read, people having increased spare time and a general increase in wealth. The TV revolution gave us celebrity chefs and the accompanying recipe books. Which brings us neatly up to date and the invention of computers and the internet, allowing everyone to search through massive numbers of recipes just like those on the site you are now reading. |
We hope you enjoy this Potato Ratatouille (Lf) recipe.
