We've had some pretty wild weather in LA this week. It's rained about 10 inches in the foothill communities since Sunday. Fortunately, our little Altadena house has weathered the weather well. The community has managed well too, despite all vegetation lost during the wildfires. While all this moisture came down as rain at our home, it brought quite a bit of snow to our local mountains. We had a wonderful moment of sunshine this morning that revealed the lovely snows just above our house. I snapped this photo with my phone as I stepped out onto the porch this morning on my way to work. As you can see, we do get a taste of all four seasons up here in the 'Dena.
Friday, January 22, 2010
Wild Weather
We've had some pretty wild weather in LA this week. It's rained about 10 inches in the foothill communities since Sunday. Fortunately, our little Altadena house has weathered the weather well. The community has managed well too, despite all vegetation lost during the wildfires. While all this moisture came down as rain at our home, it brought quite a bit of snow to our local mountains. We had a wonderful moment of sunshine this morning that revealed the lovely snows just above our house. I snapped this photo with my phone as I stepped out onto the porch this morning on my way to work. As you can see, we do get a taste of all four seasons up here in the 'Dena.
Sunday, January 17, 2010
Stuffed Zucchini Boats
5 Zucchini
1 Red or Green Bell Pepper, chopped
1 Onion, chopped
1 Tomato, chopped
1/2 cup Mozzarella, shredded or processed into crumbs
2 slices of bread, toasted and processed into crumbs
1 lb Italian Sausage
3 cloves Garlic
1/2 cup Black Beans
1/2 cup of Parmesan crumbs
Set oven to broil. Cover zucchini with water in a large pot and bring to a boil. Cook for 5 minutes. While zucchini cooks, saute the onions. As the onions get soft, add the pepper cook until soft. Add garlic and cook for 30 seconds, until fragrant. Set aside. Saute Italian sausage until fully cooked. Combine Peppers, onions, tomato, bread crumbs, cheese crumbs, black beans in one bowl to make the stuffing. Drain the zucchini, slice in half, the long way when cooled. Scoop out the inside squishy part of the zucchini, chop and add the stuffing. Put the stuffing into the zucchini boats, cover with foil and put into the oven for 10-15 minutes. Remover foil, add parmesan on top of the boats, cook for 5 minutes until cheese is browned.
This recipe makes way too much stuffing, so you can use it the next night for stuffed bell peppers or freeze to use later. Also, any variety of items can be added to the stuffing- the black beans I added just because I had an opened can around. This recipe was inspired by one I found on Allrecipes.com
1 Red or Green Bell Pepper, chopped
1 Onion, chopped
1 Tomato, chopped
1/2 cup Mozzarella, shredded or processed into crumbs
2 slices of bread, toasted and processed into crumbs
1 lb Italian Sausage
3 cloves Garlic
1/2 cup Black Beans
1/2 cup of Parmesan crumbs
Set oven to broil. Cover zucchini with water in a large pot and bring to a boil. Cook for 5 minutes. While zucchini cooks, saute the onions. As the onions get soft, add the pepper cook until soft. Add garlic and cook for 30 seconds, until fragrant. Set aside. Saute Italian sausage until fully cooked. Combine Peppers, onions, tomato, bread crumbs, cheese crumbs, black beans in one bowl to make the stuffing. Drain the zucchini, slice in half, the long way when cooled. Scoop out the inside squishy part of the zucchini, chop and add the stuffing. Put the stuffing into the zucchini boats, cover with foil and put into the oven for 10-15 minutes. Remover foil, add parmesan on top of the boats, cook for 5 minutes until cheese is browned.
This recipe makes way too much stuffing, so you can use it the next night for stuffed bell peppers or freeze to use later. Also, any variety of items can be added to the stuffing- the black beans I added just because I had an opened can around. This recipe was inspired by one I found on Allrecipes.com
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