Layered Tex-Mex Lasagna

Recipe from Mary McDougall; this is one of the favorite recipes during the McDougall 10-day live-in program. It is easy to prepare and keeps well in the refrigerator for any leftovers.

Preparation Time: 40 minutes
Cooking Time: 45 minutes
Servings: 6-8

Sauce:
2 8 ounce cans tomato sauce
3 cups water
4 tablespoons cornstarch
3 tablespoons chili powder
½ teaspoon onion powder
¼ teaspoon garlic powder

Place all ingredients for the sauce in a saucepan. Mix well with a whisk until well combined. Cook and stir over medium heat until thickened, about 5 minutes. Taste and add more chili powder if desired. Set aside.

10-12 corn tortillas

4 cups mashed pinto beans
1 cup chopped green onions
1 ½ cups frozen corn kernels, thawed
1 2.25 ounce can sliced ripe olives, drained
1-2 tablespoons chopped green chilies (optional)

To assemble casserole:

Preheat oven to 350 degrees.

Place the beans in a large bowl. Add the onions, corn, olives and green chilies (if you wish). Mix gently until well combined.

Place 1½ cups of the sauce in the bottom of a non-stick oblong baking dish. Place 3-4 corn tortillas over the bottom of the baking dish. Spread half of the bean mixture over the tortillas. Place another 3-4 tortillas over the bean mixture and then spread the remaining bean mixture on top of those tortillas. Cover with 3-4 more tortillas and then pour the remaining sauce over the tortillas. Cover with parchment paper, then cover with aluminum foil, crimping the edges over the baking dish. Bake for 45 minutes. Remove from oven and let rest for about 15 minutes before cutting. Serve with salsa and tofu sour cream, if desired.

Hints: The amount of corn tortillas that you need will depend on the size of your baking dish. Just cover the bottom as well as you can with the tortillas (on top of the first amount of enchilada sauce) and then use that same amount for the 2nd and 3rd layer.

Spicy Horseradish Mustard

Makes 2 cups

Ingredients:

1 cup dry mustard, preferably imported
1 cup hot tap water
1 cup white wine vinegar or rice vinegar
1 tablespoon kosher salt
2 Tablespoons bottled hot grated horseradish
2 teaspoons white granulated sugar
a little dry white wine, or additional white wine vinegar if needed

Instructions:

In a small bowl, whisk together dry mustard and hot water until smooth. Let sit, uncovered, for 20 minutes, stirring twice as it sits.

Place reconstituted mustard, vinegar, salt, horseradish, sugar, in a food processor and process until smooth.

Pour into a small pot and cook over medium heat, stirring frequently, for about 5 minutes until mixture starts to become thick.

Taste and adjust seasonings; you may need more horseradish, vinegar, and/or salt.

Seal horseradish mustard in an airtight jar and refrigerate.

Note:  This mustard will keep for months; the longer it sits, however, the more the heat will mellow out.

Mushroom Stroganoff with Spicy Horseradish Mustard Cream Sauce

Serves: 4

Ingredients:

6 tablespoons white wine or vermouth

1 onion, small dice
1 lb sliced mushrooms
10 ounce package silken tofu

1/2 cup spicy horseradish mustard

2-3 tbs fresh parsley, chopped

salt and black pepper to taste

2/3 box of pasta - your choice (I used campanelle pasta; if you are gluten-free, use brown rice pasta).

Instructions:

Fill a pot with water, put a lid on it, and bring it to a boil.  While the water is coming up to temperature, start the sauce.

Place tofu on a food processor with 1 tablespoon wine; process until smooth.

Please 3 tablespoons wine to a large non-stick skillet and bring to a simmer over medium-high heat; add onion and cook for 3 minutes, stirring frequently.  Add mushrooms and 2 more tablespoons wine; cook until mushrooms are done; add more water if mixture begins to stick to the plan; a little browning, however, will add flavor!  Add creamed tofu to the pan and turn heat to low.

Cook pasta according to the manufacturers directions.  Add drained pasta to the skillet with the mushroom sauce.  Stir in the mustard, and turn the heat up to medium.  Cook until heated through.  Sprinkle with parsley and serve immediately.

Note:  Feel free to use jarred spicy horseradish mustard (I like the Martha's Pantry one from JCPenney) or make the recipe for spicy horseradish mustard on this blog!

Bean & Rice Gumbo

My husband really enjoyed this, and I was pleasantly surprised at how thick and flavorful the gumbo actually cooked up given the simplicity of the ingredients.  This recipe originally came from the McDougall Quick & Easy Cookbook.

Ingredients:

1 cup instant brown rice (dry)
1 onion, chopped (small)
1 red bell pepper, chopped (small)
2 stalks celery, chopped (small)
1 clove minced garlic
4 cups vegetable broth
1 15 oz can black beans, rinsed and drained
1 15 oz can black-eyed peas, rinsed and drained
1-2 teaspoons Cajun seasoning
2-3 tablespoons Frank's RedHot hot sauce
1 16 oz bag frozen okra

Cook the rice separately (according to the manufacturer's directions - I used 1 3/4 cups water to 1 cup rice and cooked for about 10 min); set aside.

Place the onion, pepper, celery, and garlic in a large pot with 1/2 cup of broth. Cook, stirring occasionally, for about 5 minutes.

Add the remaining broth, the beans, and seasonings.

Bring to a boil, then reduce heat and simmer for about 15 minutes.

Add the frozen okra and lightly simmer for an additional 5 minutes.

Stir in the cooked rice and serve at once.

Quick Glazed Pecans (for salads)

Heat a non-stick pan over medium heat.  Add a couple handfuls of pecans.  Toast, stirring frequently, for a couple minutes.  Sprinkle a generous amount of sugar in the pan.  Also, sprinkle in some salt.  Keep an eye on the pan now...and stir frequently until the sugar melts and is brown (but not burnt).  When done, pour out onto a piece of wax paper...(don't worry if it's clumpy) and let cool for 10 minutes.  Once cool, gently break pecans into separate pieces.  Sprinkle in salad and enjoy!

Mock (Vegan) Feta Cheese

1/2 cup water
1/2 cup red wine vinegar
2 teaspoons salt
1 tablespoon dried basil (or 2 tbs fresh)
1/2 teaspoon dried oregano
1/2 teaspoon pepper
1 lb. firm tofu, herb or regular flavored, cubed or crumbled

Directions:

1.  Place everything EXCEPT the tofu in the bowl, and whisk together.

2.  Add tofu, stir, and let marinate for overnight.

3.  Strain before using.

This is great on salads!  I love to serve this on a spinach salad with apples and toasted pecans (with my low-fat shallot vinaigrette (see recipe for this on the blog)).

Low-Fat Shallot Vinaigrette

Prep Time:10 min

Makes: about 1 cup

Ingredients

1/4 cup white wine vinegar, champagne vinegar, or aged sherry wine vinegar
2 to 3 teaspoons Dijon mustard
1 teaspoon kosher salt
Freshly ground black pepper
2 tablespoons finely minced shallots
2/3 cup water

Directions
In a small jar, add all the ingredients.  Seal jar tightly with a lid and shake vigorously until combined. Use immediately or store covered, in the refrigerator, for up to a week.

Note:

This salad dressing especially good on a bed of raw baby spinach topped with apples, toasted pecans (with a little sugar), and homemade vegan feta (see recipe on the blog).

Overnight Oatmeal

This is a simple way to make a delicious, healthy breakfast by preparing it the night before so it will be ready to eat in the morning.

Preparation Time: 5 minutes
Cooking Time: none
Servings: 1

1 cup old fashioned rolled oats (not quick cooking)
1 cup almond milk
1-2 tablespoons raisins or chopped dates
½ teaspoon cinnamon

Combine all ingredients in a container and mix well. Cover and refrigerate overnight.  The next morning either enjoy the cereal cold or microwave until warmed. Stir in some seasonal fresh berries or top with sliced banana, if desired.

Variation:  I like to add an extra 1/2 cup of almond milk and 1/2 cup of cooked farro to this recipe...the farro ads a chewy, nuttiness to the oatmeal that is really satisfying.