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Nothing is more annoying than having food go bad and having to throw it away before you have a chance to cook it. Expensive beef that turns from red to brown, veggies and start growing fur and herbs that wilt away to pure mush.  So in an effort to avoid that I had to use up what I had in the refrigerator before we go away for Christmas. Using what I had on hand I made a Beef with Mushroom dish with a side of stuffed zucchini.  It can be fun concocting new recipes just using what you have on hand.  Plus, you may just surprise yourself with the results too.  I love when something you throw together quick ends up being delicious!

Ingredients:
2 lbs Beef, cubed
1 teaspoon cumin
1 teaspoon ginger
½ teaspoon turmeric
¼ teaspoon white pepper
¼ bunch fresh parsley, chopped
¼ bunch fresh cilantro, chopped
2 garlic cloves, crushed
3 Spanish onions, chopped
3 oz. mushrooms (variety)
4 tablespoons extra virgin olive oil
1 ½ cup chicken stock
salt and fresh ground black pepper

Instructions: In large bowl and beef and marinade with 2 tablespoons olive oil, cumin, ginger, turmeric and white pepper.  Set aside to marinade for approximately 20 minutes.

In large pot heat 2 tablespoons of olive oil over high heat then add garlic and onions and cook until onions soften.  Add marinated beef and cook on high for approximately 5 minutes.  Lower heat to medium and add cilantro, parsley and chicken stock cover and continue cooking until beef becomes tender (approximately 30 minutes) and stir periodically. Add more chicken stock if needed to insure contents do not burn on bottom of pan.  When beef is tender add in mushrooms and season with salt and pepper and cook for about 5 minutes until mushrooms are tender.
Stuffed Zucchini
4 zucchini
fresh mozzarella cheese, sliced
1 tablespoon fresh parsley, chopped
1 tablespoon fresh cilantro, chopped
2 garlic cloves, crushed
2 tablespoons extra virgin olive oil
salt and fresh ground black pepper

Instructions: Cut a wedge on top of each zucchini.  Mix together olive oil, garlic, parsley, cilantro, salt and black pepper.  Distribute olive oil mixture into the cut wedge of each zucchini.  Fill each wedge with mozzarella, top with remaining olive oil mixture.  Wrap each zucchini in foil and bake at 350° F for 20 minutes, until zucchini is tender.