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December 24, 2009

Garbanzo Beans, Mushrooms, Zucchini and Rice

1 red, yellow or green bell pepper,  chopped
3 1/2 tablespoons extra virgin olive oil
1 medium onion, chopped
1-2 garlic cloves, minced
1 pint mushrooms, sliced
1 zucchini, diced
15-ounce can garbanzo (or white) beans, drained and rinsed well
1 tomato, chopped
¼ to ½ c snow peas (may also use broccoli, green beans, bok choy)
1/2 cup short grain brown rice, cooked
¼ to ½ cup vegetable broth
1 Tbsp Nutritional yeast (optional)
Fresh basil ( to taste)
1 tsp cumin
Salt and pepper to taste
Pinch of cayenne  

In a large skillet, heat 2 tablespoons oil over medium heat. Add onion, garlic and peppers; cook, stirring, for 3 minutes. Add mushrooms and zucchini and increase heat to medium-high. Cook about 4 minutes. Add tomato and snow peas and cook for about 3 min. Taste for seasoning and serve over bed of rice.  

It's Christmas Eve and we have to get up very early and drive 2.5 hours to see my girlies & family. By girlies, I am of course referring to my two daughters, and my precious granddaughter.
A few other family members will be there, including my ex-husband and his girlfriend. We try to accommodate the kids and give them freedom to spend time with the rest of their family. The kids also have to drive a couple of hours, so we meet midway and have a wonderful breakfast together at the exes' girlfriend's house. It works. We get to spend a few hours together with out kids, and they can head back home early enough to be with my son-in-laws family. 

So Christmas Eve is rather quiet here. W is still "off" from his wicked case food poisoning and was not really in the mood to eat, so I decided to use whatever I had in the refrigerator and whip something together. It was pretty tasty, so will include it here. 

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