Vegetarian Lasagna

Recorded December 3, 2000. A bit naive but still serviceable.

4 eggs, lightly beaten
4 oz feta, crumbled
4 oz shredded mozzarella
2 oz grated Parmesan + 1 oz
1 lb ricotta
1 10-oz package frozen chopped spinach, thawed and squeezed dry
2 t Italian herbs
1 t fennel seed
1/2 t garlic powder
salt and pepper
1 28-oz can prepared marinara sauce
1 small can sliced mushrooms, drained
1 lb lasagne, boiled according to package, blanched in cold water, and drained
1 small can sliced ripe black olives, drained

Beat the eggs in a large bowl, stir in the ricotta until smooth, then stir in the cheeses, spinach, and seasonings. In a 2 qt (about 2 L) rectangular glass baking pan treated with cooking spray, place a small amount of sauce on bottom. Cover bottom with a layer of noodles. Spread half the cheese mixture over the noodles. Add a second layer of noodles, and spread half the sauce and sprinkle on the olives. Add the next layer of noodles, and spread the rest of the cheese mixture. Add the last layer of noodles, spread on sauce and distribute the mushrooms. Sprinkle with remaining Parmesan. Cover with foil treated with cooking spray, and bake at 350 F for 60 - 70 minutes. Cool 15 before slicing and serving. Serves 6 to 8 generously. Pairs nicely with a tomato-avocado salad.

Quick and Easy Vegetable Noodle Soup

Recorded August 27, 2012. Pairs nicely with BLT's for a light summer meal.

2 T vegetable oil
1/2 c sweet peppers, large dice
1/2 c mushrooms, sliced
1/2 c baby bok choy, sliced
1/2 c fresh tomato, coarsely chopped
2 green onions, sliced thinly, on the diagonal
6 c hot water
1 t dark sesame oil
2 t soy sauce
1 T mushroom powder
1 pkg Knorr tomato-noodle soup mix

Heat the oil in a 3-quart saucepan over medium high. Add the peppers, sauté until a bit colored. Add mushrooms, and sauté. After a few minutes add the bok choy and the tomatoes. When all are softened, add the hot water and the seasonings. Bring to a slow boil, and cook 5 minutes. Add the soup mix, and cook following package directions. When a few minutes remain, add the green onions. Serves 3 to 4.

Tomato-Avocado Salad

Prepared July 28, 2012. Nice as part of summer Mexican meal.

1 large ripe tomato, sliced through the poles
1 ripe avocado, prepared as described
1/4 c (50 ml) thinly-sliced radish
1 c (250 ml) head lettuce, cut into cubes
juice of 1 lime
olive oil
salt, ground cumin, and black pepper

To prepare the avocado, cut in half through the poles, twist to free one half. Strike the pit with a knife and twist to remove the pit. Squeeze lime juice on the cut halves to stop browning. Insert the tip of a spoon between the skin and the flesh, and circle around deeper and deeper until the fruit has been freed. Lift the half out, turn over, squirt with lime juice, and cut into 1/4 inch (6 mm) thick slices. Arrange the tomato, avocado, and lettuce in a bowl. Squeeze on the rest of the lime juice and gently turn the ingredients, aiming to keep the avocado intact. Moisten with a bit of olive oil as needed, turn again, and season lightly to taste. Serve slightly chilled. Serves 2 to 3.

Queso Blanco Cracker Snacks

Prepared and recorded August 4, 2012. Often, mid-morning or late in the afternoon, a hunger arises that is difficult to ignore. Yet, one doesn't want to kill their appetite for lunch or dinner. Ideal is a small volume, high protein, high fat nibble or nip. These crunchy, cheesy, sweet hot snacks do nicely.

1 1/4 inch thick slice of queso blanco, cut into four pieces
2 t apricot, mango, or jalapeno preserves
4 small crackers

Heat a small nonstick skillet over medium high. Place cheese pieces in the hot dry skillet. Cook 2 to 3 minutes, until lightly browned. Flip, and cook a minute or two more until the second side is also toasty. Arrange each piece on a cracker, and spoon on a 1/2 t of the preserves. Eat cautiously! They will be hot. Serves one.