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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 4 medium sized zucchini (about 7-inches long) 1 tablespoon olive oil 1 1/2 cups minced onion 1 teaspoon salt 1/2 lb. mushrooms, minced 6 medium cloves garlic, minced 1 1/2 cups cooked rice 1 1/2 cups finely minced (or ground) almonds 3 tablespoons lemon juice Black pepper and Cayenne, to taste Small handfuls of freshly minced herbs, if available (parsley, basil, thyme, dill, chives, marjoram) Optional: 1 cup (packed) grated Swiss cheese Optional: 1 batch beet or red pepper puree Instructions: Cut the zucchini lengthwise down the middle. Use a spoon to scoop out the insides, leaving a canoe with 1/4-inch shell. Finely mince the scrapings; set the canoes aside. Heat the olive oil in a medium sized skillet. Add onion and salt, and saute over medium heat 5-8 minutes, or until the onion is soft. Add zucchini innards and mushrooms, and saute another 8-10 minutes. Add the garlic during the last few minutes. Place rice and almonds in a medium sized bowl. Stir in the saute and lemon juice and mix well. Season to taste with black pepper, cayenne, and optional fresh herbs. Preheat oven to 350 degrees F. Fill the zucchini shells, top with cheese (optional), and bake 30-40 minutes - until heated through. Serve hot, sublimely augmented by room-temperature beet or red pepper puree. |
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