The Recipe That Acquainted Me With My Kitchen
No hyperbole – this is the single most awesome dish on the planet. It is easy and made with easy to find ingredients. It is flexible; use what you have or what is on sale and make it as spicy or as mild as you wish. It is gluten free, for those with sensitive tummies like me. It is healthy, packed with veggies and beans. It is vegetarian, yet appeals to meat-eaters. Oh, and did I mention, it is delicious!
Mexican Lasagna (adapted from The Gluten-Free Vegetarian Kitchen – my absolute hands-down favorite cookbook)
1 tbsp olive oil
1 onion, chopped
1-2 bell peppers (any color), chopped
1 large zucchini,cut into half-moons
1 jalapeno, seeded and chopped
4 cloves galric, chopped
3 cans of beans, any mix of pinto, kidney, and black, drained and rinsed
2 cups chunky salsa, mild or medium
1 tbsp chili powder
1/2 tbsp cumin
2 tbsp fresh lime juice
8 corn tortillas
2 cups shredded cheese (I usually use reduced fat sharp cheddar and a Mexican blend)
8 oz reduced fat cream cheese, cut into chunks
1/4 cup skim milk
1-3 tbsp Tabasco chipotle sauce
Optional toppings: sliced scallions, diced tomatoes, crushed tortilla chips
Preheat the oven to 350 degrees. Spray a 13 x 9 pan with cooking spray. In a very large skillet, heat the oil. Cook the onion and jalapeno until softened. Add the garlic and cook for another minute. Add the bell pepper and the zucchini and cook another 5 minutes. Add the beans, salsa, cumin, chili powder, and lime juice. Bring to a simmer over medium-high heat, reduce the heat and simmer for about 5 minutes.
Assemble in the 13 x 9 pan: 4 tortillas, 1/2 the bean mixture, 1/2 the cheese mixture, repeat.
Cover with oiled foil and bake for 30 minutes.
While baking, cook the cream cheese, milk, and Tabasco in a small saucepan over low heat, stirring until smooth. Top the baked lasagna with the cream cheese mixture. Enjoy:)
Wellness Newsletter 1-30
Wellness Newsletter Jan. 23
I’m No Martha Stewart, But I Found My Kitchen
As a long-time vegetarian, I’ve always been aware of eating healthy. Until the last couple years; however, I was content to use my kitchen as a receptacle for frozen dinners and a storage location for my microwave. I led a busy life, and I used that to explain why I never cooked.
After the divorce, I began to find a new found respect for the kitchen. I was surprised to find that it was the room I was most excited about once I had my own space again. I almost didn’t recognize myself as I began to collect recipes and cookbooks, wander through farmer’s markets, and enjoy Sunday mornings in the kitchen with NPR on the radio.
I discovered that it felt good to cook, to spend time preparing healthy and nourishing food. I enjoyed sharing food and recipes with others, especially when I could help to introduce them to vegetarian cooking or a new way of eating. My health improved and my weight stabilized as I replaced prepared foods with fresh.
My life is still busy, and I’m no Martha Stewart, but now I prepare most foods from scratch. Below is a flexible recipe for one of my favorite salads. It got its name because I made it for a special someone on his birthday this past year:)
Birthday Salad
1 bag baby spinach
1/2 red onion, sliced
4 oz mushrooms, sliced
1 cucumber, sliced
1/2 grilled asparagus, cut into 1″ pieces (optional)
4 tbsp feta cheese
2 tbsp walnut pieces
Dressing:
4 tbsp pomegranate seeds
1 tbsp olive oil
1 clove garlic, minced
1/4 cup balsamic vinegar
alt and pepper, to taste
Blend dressing ingredients in blender until smooth. Mix all ingredients in a large bowl.
This recipe is easy to adapt to your preferences and what you have on hand. Some additional add-in ideas: marinated and baked tofu slices, artichoke hearts, Portobello slices marinated in port, or chicken strips. To make it vegan, replace the feta with diced, high quality black olives.
Lessons From the End of a Marriage 
