zucchinis.......stuffed

Hi Everyone

My garden is doing OK, well at least some of it is. I made this following dish for supper last night and it was GREAT. I was trying to find a recipe for the zucchinis in my garden, and this recipe I found was a perfect anti cancer recipe. It has ginger, garlic, turmuric, peas,  all foods that have been found to have anticancer properties.

I was able to use zucchinis from my garden as well as potatoes and I would have used the peas from my garden if the deer had not eaten the tops off of all my pea plants (and the ones that remained I have gone out and eaten myself)  I found the basic recipe at cookinglight.com.  

Stuffed Zucchinis

• 6  medium zucchini (about 3 pounds)
• 1 1/4  teaspoons  salt, divided
• 1 1/2 cups of potatoes chopped
• 2  teaspoons  butter
• 2  teaspoons  olive oil
• 2 1/2  cups  chopped celery
• 3  tablespoons  minced peeled fresh ginger
• 4  garlic cloves, crushed
• 1  serrano chile, minced (I held this....)
• 2  tablespoons  chickpea (garbanzo bean) flour   (or amaranth flour) (can also use whole wheat)
• 1  teaspoon  ground coriander
• 1/4  teaspoon  ground turmeric (I used a full teaspoon)
• 1/4  teaspoon  ground red pepper
• 1/4  teaspoon  ground cumin
• 1 1/2  cups  frozen green peas, thawed (I used fresh peas)
• 2  tablespoons  finely chopped fresh cilantro (I used a cup of cilantro)

Preparation

Cut each zucchini in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Place zucchini halves, cut sides up, in a shallow roasting pan. Sprinkle with 1/2 teaspoon salt.

Preheat oven to 375°.

Cook potato in boiling water 2 minutes or until crisp-tender; drain.

Heat butter and oil in a nonstick skillet over medium-high heat until butter melts. Add onion, ginger, garlic, and chile, and sauté 3 minutes. Stir in flour and next 4 ingredients (flour through cumin). Cook over medium-low heat 5 minutes, stirring frequently. Stir in 3/4 teaspoon salt, potato, peas, and cilantro.

Pat zucchini dry with paper towels; spoon about 1/3 cup potato mixture into each zucchini half. Cover and bake at 375° for 20 minutes or until zucchini is tender.

Nutritional Information

Calories:

145 (22% from fat)

Fat:

3.5g (sat 1.1g,mono 0.8g,poly 1.2g)

Protein:

5.7g

Carbohydrate:

24.9g

Fiber:

6g

Cholesterol:

3mg

Iron:

1.7mg

Sodium:

552mg

Calcium:

55mg

The nausea is better with the ginger, the heartburn is....... well ....

I am doing OK today

peace

janet bates

jankenb @ gmail.com