Ingredients
1/2 cup anasazi beans -- soaked
1 overnight
1/2 cup brown rice
1/2 cup wild rice
4 cup water
1 lb zucchini squash -- (1
1 large)
1 reserved seeds and pulp
5 dates
1 stalk celery
1 parsley
1 small italian zucchini
1 carrot
1 green onion
1 roma tomato
1 tbsp curry powder
1/4 tsp mace
1 tsp honey
1/8 tsp cinnamon -- or more
1 salt and pepper -- to taste
1/2 cup monterey jack cheese --
1 grated
Directions
1> Cook the Rice and Beans together in the water (bring to a boil;
cover, reduce heat, simmer 35-45 mins). Stir occasionally and add
water as needed. Meanwhile... 2> Cut the ends off the zucchini; cut
in half lengthwise. Scoop out the seeds and pulp, chop and transfer
to a medium mixing bowl. 3> Cut, chop or dice the other vegetables to
a coarse slaw. Check the refrigerator for odds and ends.You might add
some apple; a leek instead of the spring onion. Skip the tomatoand
add red bell pepper for color. Crunchy jicama or the bite of a radish
~- be creative. 4> Mix the spices together in a separate bowl and
toss HALF the blend with the vegetable slaw. Add the rice and beans
to this mixture and stir to blend. Taste, adjust with salt and
pepper. 5> Prepare an oblong baking pan (line with foil, or spray).
Mound the stuffing into each zucchini "boat." Extra stuffing can be
scattered between the boats; this 'extra' may needwater during
baking. Sprinkle with grated cheese. Sprinkle top with the remaining
HALF of the spices (a sifter works well).
BAKE 350F for 30 minutes. Turn off heat and cover. Go to the party.
Keep it warm but don't overcook: the big zucchini is hollowed out yet
what pulp remains should be firm.
Pat's note: I think the foil was necessary not just to keep the dish
warm but to retain moisture.
Recipe By : Chuck S., Moreno Valley, CA
From: Date:
Servings: 8 servings
Chuck's Stuffed Zucchini Recipe brought to you by Recipe Ideas
Categories: Vegetable; Zucchini
The History of Recipes
It is possible to track the history of written recipes back into distant history, at least as far back into recorded history as the ancient Egyptians, and quite possibly further than that. Interesting though that maybe, sadly, these early records were just primitive hieroglyphic instructions for meal preparation.
In fact, the oldest recipe in existence, according to historians are a few 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 making anyone who drank it feel blissful. Later, there are a couple of interesting books which date from the fourteenth century ; one book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. Amusingly, these books have no connection with the indian food that appears on menues today, but instead descriptions of the types of food prepared by the cooks of the rich people of that period. For the decades that followed, the wealthy families of Wesstern Europe competed with each other to offer the most exotic banquets, and as a consequence, the best chefs and their recipe collections were greatly in demand. Even so, it wasn`t until the 19th century that haute cuisine and recipe publications reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated years of their lives to collating, testing, and publishing recipes to allow everyone to enjoy them. The arrival of television brought us TV cookery programs and the accompanying recipe books. Which pretty much brings us to the present day and the invention of the internet, permitting everyone to search through thousands of recipes like those on this site. |
We hope you enjoy this Chuck's Stuffed Zucchini recipe.
