Guest guest Posted January 19, 2000 Report Share Posted January 19, 2000 =============================================================== TODAY'S RECIPE: SPEEDY ZUCHILI I misplaced the name of the reader kind enough to submit this dish. Too bad--I'd like to give credit for a terrific and filling dish that sports a clever name. 1 medium onion, diced 2 cloves garlic, crushed 2 young zucchini, large diced 1 can cannellini beans drained & rinsed 1 can stewed tomatoes, chopped fresh mushrooms 1 vegetable bouillon cube 1/2-3/4 cup boiling water large diced baked potato, skinned sea salt (2-3 pinches or to taste) fresh coarse ground pepper several dashes of preferred hot sauce (I use " Texas Champagne " ) canola or olive oil pinch of cumin (optional) chopped cilantro (optional) generous pinch of curry In a medium pot, lightly brown the onions in oil. Add the zucchini and mix well. Be sure to coat with oil. Cook on high heat for approximately 5 minutes. Add mushrooms and garlic; simmer for 5 minutes. Add stewed tomatoes and cook over a high heat until the edges begin to bubble; add bouillon. Cover and simmer for 5 minutes. Add potatoes, beans, and seasonings. Gently fold in all ingredients and cook on medium heat for an additional 3-4 minutes. Serve with fresh crusty bread or over rice/noodles, accompanied by a fresh field mix salad. Delicious hot or cold! Quote Link to comment Share on other sites More sharing options...
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