Dinner with the Dashwoods

I love the cooking shows on the telly. One host (I don’t remember who) stated to use cream of tartar since we probably had it in our pantry just sitting there.

Well, sure. If I knew what cream of tartar actually was.

I found a recipe in the Joy of Cooking All About Vegetarian Cooking cookbook to use the half of the zucchini leftover from the pasta. However, it called for couscous which I did not happen to have just sitting in my pantry. I did, however, have a box of rice w/ special seasoning already included. So I’ve modified the recipe. Another way to change it would require enough cooking knowledge (which I don’t have) to convert cooking time for the microwave instead of the oven, since it would use less energy.


Baked Zucchini Stuffed with Couscous (or whatever you have on hand)

Put in Sense and Sensibility. I like the Emma Thompson version. My reasons? I like that she wrote the script (and won a Oscar for it), and I like her as an actress.

Preheat oven to 400 degrees.

Start the rice according to directions on the box, add water and special seasoning when requested.

While the rice is simmering, slice the zucchini in half lengthwise. Lightly oil a baking dish, place zucchini cut side down, salt and pepper. Bake for about 10-12 minutes or until cut side is lightly browned.

Lower oven heat to 350 degrees. Scoop out middle of zucchini, leaving ¼ inch shells. Chop the zucchini pulp, chop a little onion. If the packaged rice does not include mushrooms and you have some then add those also.

When the rice has a couple of minutes left, add the zucchini and onion (and mushrooms if you added them). When rice is done, fill the inside of the zucchini shells with the mixture. Replace in baking dish and cover with aluminum foil. Bake until heated through, about 20 minutes.  Save the rest of the rice for a side in another meal.

The budget conscious Elinor Dashwood would appreciate making full use of what you already have. Even if it isn’t cream of tartar.