Hothouse Spaghetti

Ingredients

1/2 medium onion, chopped
1 bell pepper(any color or a mix), chopped
2 cloves garlic, minced
6 large ripe hothouse tomatoes (or vine-ripened)
a few fresh basil leaves (keep a basil plant in a kitchen window or a well-lit place in your yard)
italian seasoning
garlic powder
salt
pepper
cayenne
(keep a can of tomato paste handy in case it's too watery)

Instructions

• saute garlic, peppers and onion, set aside
  
• core tomatoes and puree in a food processer. pour into a large pot with the sauteed veggies and seasonings to taste
  
• simmer for at least 30 minutes
  
• add several fresh basil leaves five minutes before turning off heat
  

Serve over whole wheat spaghetti (use package instructions), sprinkled with fresh parmesan cheese. Or use as sauce for tantric sex lasagna.

For a less watery sauce remove the seeds before pureeing. I leave them in b/c I enjoy the slight acidity it lends the dish. I do often add a can of tomoto sauce or paste to thicken things up.

Vegetarian Chili

I made this one for my papa a couple of times. You might as well prepare a ton and freeze much of it, though I guess you could scale things down and cook for one or two.

1 large chopped onion
fake ground beef (if you so wish) (1/2 pound)
1 large can crushed tomatoes
1 large can tomato sauce
1 large tomato, chopped
2 cans of kidney beans (i like the dark red kind)
garlic powder
chili powder (be prepared to use a whole cannister!)
salt
pepper
cayenne

Instructions

• saute the onion in olive oil/water mix
  
• put in a large pot with the beans and tomatoes (all the canned, crushed and chopped products), bring to a near-boil and lower heat to a gentle simmer
  
• add the spices to taste. keep a couple of small cans of tomato sauce nearby in case you overdo it. if it tastes like thick tomato soup you need to add more chili powder. for a batch this large i often will use a whole container of the spice (i get them at the dollar store for fifty cents a pop)
  
• simmer for about a half hour, tasting on occasion. if adding fake meat include it in the last eight minutes of simmering to preserve the texture (my favorite is smartground "hamburger" crumbles, but lately i just make this with beans)
  
• serve with warm tortillas, saltines, sour cream, chopped lettuce and tomato, or however it is that you prefer your chili. i've found that folks are often quite particular when it comes to this dish
  

This is great comfort food. Perfect when coupled with a crackling fire when there's a slight chill in the air.

Tantric Sex Lasagna

Ingredients

1 cup diced zucchini
1 cup diced eggplant
1 cup diced squash
1/2 cup cooked spinach
1/2 cup sliced mushrooms
ricotta cheese (one regular sized low-fat container)
shredded mozzarella
cup shredded pepper jack
freshly shredded parmesan (keep a hunk in your fridge -- it keeps well and lasts forever)
1 pckg whole wheat lasagna noodles
3 cups "hothouse" spaghetti sauce or your favorite spaghetti sauce *but please do not deface this glorious recipe with ragu*

Instructions

make your sauce, cut and dice all the veggies as is appropriate. wait to wilt your spinach until you add it to the dish.

cook the noodles according to the package instructions and set aside (the pkg will often contain instructions for baking lasagna as well ---- i generally heat the oven to 360 and bake uncovered for ~40 minutes (if the top browns too quickly you can cover it with foil))

layer the lasagna as follows in a glass baking dish:

sauce (this is the bottom layer)
pasta
sauce
veggie mix sans spinach
layer of ricotta
mozzarella
pasta
sauce
spinach
ricotta
sauce
mozzarella
spicy pepper jack
freshly grated parmesan


See above for baking instructions.

Note: Veggie combinations are optional; just use what you have on hand.
The key is to get the sauce perfect, it will provide your flavor and spice. If necessary you may sprinkle pepper and cayenne on top before serving.

Kristen's Lemon/Red Wine Vinegarette

(fantastic over fresh greens or baby spinach with sliced bell pepper and whatever else you like in your salad)

Ingredients

1/2 cup olive oil
1/3 cup fresh lemon juice*
1 Tablespoon red wine vinegar
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/2 teaspoon dry mustard (or you can use Dijon if you don't have it)
1/4 teaspoon black pepper
1-3 cloves garlic, minced

I put it all in a glass measuring cup and whisk it together (the mustard is what emulsifies it, so dry works better). Refrigerate and whisk before each use. Will keep for about a week.

*One trick for juicing lemons: microwave them for a few seconds, set on your counter, press firmly with the palm of your hand and roll back and forth. When you cut them in halves it will be easier to squeeze the juice out.

Curried Spinach Over Rice: Korma Masala

Ingredients

1 cup jasmine rice
1 medium-sized tomato, chopped
4 cloves garlic
1/4 bell pepper, chopped
1 bay leaf
korma masala curry powder

garlic powder

salt
pepper

Instructions

• Cook rice according to package instructions; set aside when ready
  
• Mince 2 cloves of garlic, saute in olive oil
  
• Add the bell pepper, saute for a few minutes
  
• Add a half cup of water, the chopped tomato, bay leaf and 2 remaining garlic cloves (keep whole), along with three hefty pinches of korma masala. Simmer for several minutes, adding water if necessary
  
• Add the spinach (and more water if necessary) and cook until desired texture is attained
  
• Remove excess water and bay leaf. Season with salt, pepper, garlic powder and a couple more pinches of korma masala.
  

Serve over cooked rice, sprinkle with cayenne pepper and/or paprika.

Ole! Mexican Bean Dip

Ingredients

1 can old el paso beans
1 can chopped green chilis
1/2 cup sauce #1 from double-sauce enchilda recipe
3 tbsp sauce #2 from double-sauce enchildada recipe
1/2 cup pepper jack cheese
1 bag white corn chips (or favorite tortilla chips)

Instructions

Mix first three ingredients; spread on the bottom of a small glass baking dish. Sprinkle "sauce #2" and cheese on top. Crumble up chips and sprinkle along the top, creating a thin uniform layer. Cover with foil and bake for fifteen minutes at 350. Serve with remaining chips (is good

Alternate Suggestions

Experiment with other ingredients: avocado/guac, black olives, jalapenos, chopped tomatoes etc. -- these can be added before the chip crumble layer. Consider spreading a layer of sour cream across the top right before serving, garnish with slices of jalapeno.

Solana

a sunday brunch beverage with a kick....

Ingredients

orange juice
"blue Monster" energy drink (sugar-free red bull works as well)
vodka


Instructions

• Mix one part vodka, two parts orange juice and two parts energy drink