Saturday, January 21, 2012

Corn Salad with Feta and Walnuts

1 c toasted walnuts

4 c fresh corn

2 jalapenos chopped

2 T lime juice

2 T olive oil

½ c crumbled Feta (2 oz)

Mix ingredients and enjoy!

Ravioli Lasagna

From: Real Simple

1 24-26 oz jar marinara sauce

40 oz large cheese ravioli

10 oz frozen spinach (thaw and squeeze out the liquid)

2 c. mozzarella shredded

½ c. grated parmesan

Preheat oven to 375.

Layer as follows in 9x13 dish:

Thin layer of sauce

1/3 ravioli

½ spinach

½ mozzarella

1/3 sauce


Top with remaining ravioli and sauce.

Sprinkle parmesan on top.

Cover in foil and bake 30 min. Uncover and bake 5-10 min until bubbling.

Hearty Vegetable Lasagna


1 (16 ounce) package lasagna noodles (only need 9 strips of noodles)


2 tablespoons vegetable/olive oil

2-3 garlic cloves, minced

1/2 pound fresh mushrooms, sliced

2 medium carrots, sliced or chopped

1 green bell pepper, sliced or chopped

1 red bell pepper, sliced or chopped

1 medium onion, sliced or chopped

1 medium zucchini, sliced or chopped

1 medium yellow squash, sliced or chopped

About 6 cups (48 ounces) pasta sauce

1 can diced tomatoes

2 teaspoons dried basil

Salt and pepper

1 (15-ounce) container part-skim ricotta cheese

4 cups shredded mozzarella cheese

2 eggs

2 teaspoons dried parsley

1 bag fresh or 1 box frozen spinach (thawed and rinsed)

1/2 cup grated Parmesan cheese (optional)


1. Cook the lasagna noodles in a large pot of boiling water for 10 minutes, or until al dente. Rinse with cold water, and drain.

2. In a large saucepan, cook and stir garlic and all the vegetables (except the spinach) in oil. Stir in pasta sauce (save one cup for later) and basil; bring to a boil. Reduce heat and simmer 15 minutes.

3. Mix together ricotta, 3 cups mozzarella cheese, eggs, and parsley.

4. Preheat oven to 350 degrees F. Spread remaining 1 cup pasta sauce into the bottom of a greased 9x13 inch baking dish. Layer 1/3 each: lasagna noodles, cheese mix, spinach, sauce, and Parmesan cheese. Repeat layering, and top with remaining 1 cup mozzarella cheese.

5. Bake, covered, for 40 minutes, and then uncovered for an additional 15-20 minutes. Let stand 15 minutes before serving.

Hello Dolly Bars

1/2 cup unsalted butter
1 cup graham cracker crumbs
1 cup semisweet chocolate chips
1 cup butterscotch chips
1 cup coconut
1 cup chopped walnuts
1 can (15 ounces) sweetened condensed milk


Melt the butter; mix in graham cracker crumbs. Pat crumb mixture in a 9-x13-inch baking pan. Sprinkle the remaining ingredients over the crumbs in order given, in layers. Drizzle the sweetened condensed milk over all. Do NOT stir. Bake at 350° for about 25 minutes. Cool and cut into bars.

Slow-cooker Swedish Meatballs

2 lbs. hamburger
3 cans cream of mushroom soup 2 eggs
1/2 c. minced onions
1 c. bread crumbs or rice

Mix burger, eggs, onions, bread crumbs or rice in a large bowl. Shape into balls about the size of golf balls. Put oil in a skillet to brown the meatballs, just enough oil to cover the bottom of the pan. Drain them on paper towels to get the grease off them. Put one can of mushroom soup in the bottom of your crock pot. Layer some meatballs, then mushroom soup, then meatballs, then mushroom soup, until done. Cook in crock pot for about 3 to 5 hours. Serve over noodles or sliced potatoes.

Vegan Spice Cake

1 1/4 cups flour

3 teaspoons cornstarch

1 teaspoon baking soda

1 1/2 teaspoons cinnamon

1 teaspoon allspice

1/2 teaspoon clove

1/2 teaspoon salt

1 cup brown sugar

1/3 cup oil

1 teaspoon lemon juice

1 teaspoon vanilla

1 cup water (approximately)

  1. Stir together flour, cornstarch, baking soda, spices and salt.
  2. Cream sugar, oil, lemon juice and vanilla.
  3. Add flour mixture to sugar mixture, a little at a time, alternating with up to 1 cup of water.
  4. Mix briskly with fork until thoroughly blended.
  5. Pour into lightly greased and floured 8 or 9 inch square pan and bake at 350 degrees for 30 minutes or until cake tests done.
  6. Let cool in pan.

Warm Pear Salad with Walnuts and Parmesan Cheese

2 tablespoons white wine vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
Juice of half a lemon
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 extra virgin olive oil
4 pears, peeled, cored and cut into 1/3 inch slices
2 tablespoons butter
2 tablespoons sugar
Cracked black pepper
Pinch of salt
! cup walnuts, chopped
Parmesan cheese, shaved to garnish 8 cups mesclun greens, washed and dry

1. Combine vinegar, honey, mustard, lemon, salt and pepper in a small bowl. Slowly whisk in the oil. Set aside.

2. Melt butter in a sauce pan over medium-high heat. Toss the pears slices in the sugar and add to melted butter .

3. Sauté pears until they are slightly caramelized but still firm. Add 3 turns of cracked black pepper and a pinch of salt. Remove the pears from the pan and keep warm.

4. Add walnuts to the pan and toss in the remaining butter to coat and warm through.

5. Toss the greens in enough vinaigrette to coat them. Divide the greens among the plates. Top with the pear slices and walnuts.

6. Shave some Parmesan cheese on top of the salad to garnish.

Sesame Maple Syrup Tofu


14 ounces tofu

1 medium red onion

2 teaspoons sesame oil

1/4 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon soy sauce

1 tablespoon tahini

2 teaspoons maple syrup

1 teaspoon cider vinegar

3 cups sugar snap peas
1 tablespoon sesame seeds


Preheat oven to 450°F.
Toss tofu, onion, canola oil, sesame oil, salt and pepper in a large bowl.

Spread on a large baking sheet and roast until the tofu is lightly golden on top and the onions are browning in spots, 15 to 20 minutes.

Whisk tahini, soy sauce, maple syrup and vinegar in a small dish until combined.
Remove the tofu from the oven, add snap peas and drizzle with the maple sauce; stir to combine. Sprinkle with sesame seeds.
Return to the oven and continue roasting until the peas are crisp-tender, 8 to 12 minutes more.



  • 3 eggplants, peeled and cut lengthwise into 1/2 inch thick slices
  • salt
  • 1/4 cup olive oil
  • 1 tablespoon butter
  • 1 pound lean ground beef
  • salt to taste
  • ground black pepper to taste
  • 2 onions, chopped
  • 1 clove garlic, minced
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon fines herbs
  • 2 tablespoons dried parsley
  • 1 (8 ounce) can tomato sauce
  • 1/2 cup red wine
  • 1 egg, beaten
  • 4 cups milk
  • 1/2 cup butter
  • 6 tablespoons all-purpose flour
  • salt to taste
  • ground white pepper, to taste
  • 1 1/2 cups freshly grated Parmesan cheese
  • 1/4 teaspoon ground nutmeg


  1. Lay the slices of eggplant on paper towels, sprinkle lightly with salt, and set aside for 30 minutes to draw out the moisture. Then in a skillet over high heat, heat the olive oil. Quickly fry the eggplant until browned. Set aside on paper towels to drain.
  2. In a large skillet over medium heat, melt the butter and add the ground beef, salt and pepper to taste, onions, and garlic. After the beef is browned, sprinkle in the cinnamon, nutmeg, fines herbs and parsley. Pour in the tomato sauce and wine, and mix well. Simmer for 20 minutes. Allow to cool, and then stir in beaten egg.
  3. To make the bechamel sauce, begin by scalding the milk in a saucepan. Melt the butter in a large skillet over medium heat. Whisk in flour until smooth. Lower heat; gradually pour in the hot milk, whisking constantly until it thickens. Season with salt, and white pepper.
  4. Arrange a layer of eggplant in a greased 9x13 inch baking dish. Cover eggplant with all of the meat mixture, and then sprinkle 1/2 cup of Parmesan cheese over the meat. Cover with remaining eggplant, and sprinkle another 1/2 cup of cheese on top. Pour the bechamel sauce over the top, and sprinkle with the nutmeg. Sprinkle with the remaining cheese.
  5. Bake for 1 hour at 350 degrees F (175 degrees C).

Quinoa and Black Bean Casserole


  • 1 teaspoon vegetable oil
  • 1 onion, chopped
  • 3 cloves garlic, peeled and chopped
  • 3/4 cup uncooked quinoa
  • 1 1/2 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • salt and pepper to taste
  • 1 cup frozen corn kernels
  • 2 (15 ounce) cans black beans, rinsed and drained
  • 1/2 cup chopped fresh cilantro


  1. Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.
  2. Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes,
  3. Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.