Pavlova

This is an economical version of a great dessert.

		Preheat oven to 350.
2 egg whites 1 tsp vinegar   (regular vinegar) 1/2 tsp vanilla 1 and 1/2 cups fine sugar   (Baker's sugar works)      1 tsp cornstarch 4 Tbl boiling water		Place all ingredients in a small bowl and beat until of meringue consistency. Pile in center of sheet of tinfoil, then shape somewhat like a bowl. Bake in moderate oven (350 deg) for 30 minutes, then reduce heat to 300 deg for another 30 minutes. Allow to cool in oven (and store in oven prior to adding topping).
whipping cream fresh fruit (grated chocolate)		Cover the pavlova with lots of freshly whipped cream. Add sliced fresh fruit ( strawberries, or kiwis, or blueberries, or raspberries ...) Add grated chocolate too if you wish. YUM!

Jill Hein

Papaya Salad

Serves 6-8

romaine lettuce		Wash and dry one head romaine lettuce, tear into bite-sized pieces and place in salad bowl.
ripe papaya		(Papaya are ripe when they have turned yellow) Halve and peel one medium papaya. or half of a large papaya. Scoop out seeds and save 2 tablespoons for the dressing, discard the rest of the seeds. Slice papaya and set aside.
2 Tbsp papaya seeds 1/4 - 1/2 c sugar 1/2 tsp dry mustard 2 tsp salt 1/2 c white wine vinegar      or tarragon vinegar		Combine dressing ingredients in blander until papaya seeds have the appearance of ground pepper. Store dressing in refrigerator.
papaya avocado red onion		Peel and slice one large avocado and add to romaine, along with the saved papaya slices, and red onion slices. Pour about half of the dressing over the salad, toss, and serve.

Jill Hein

Spinach-Mango Salad

pasta		Cook 5 oz (2 cups) uncooked bow tie pasta (or your choice of pasta) to desired doneness, drain, rinse with cold water to cool. Drain well. Move to large bowl.
jicama mango red bell pepper baby spinach cilantro		Add 1 cup julienne-cut jicama, and 1 medium mango, peeled, seeded and cubed (canned papaya works too). Add 1/2 medium red bell pepper, cut into strips. Add 4 cups fresh baby spinach and 2 tablespoons chopped fresh cilantro. Toss gently.
1/2 tsp grated lime peel 2 Tbl fresh lime juice 2 Tbl oil 2 tsp sugar 1/2 tsp fresh ginger 1/4 tsp salt		Combine dressing ingredients in nonmetal bowl, blend well. Poor over salad, toss gently to coat.

Jill Hein

Lentil-Orzo Casserole

A hearty casserole perfect for damp Whidbey winters

Serves 8

1 Tbl. olive oil 2 onions 2 carrots 6 cloves garlic red pepper flakes		In large saucepan, heat 1 tablespoon olive oil over medium heat. Add onions (chopped) and carrots (peeled and diced); cook, stirring often, until softened, 4 to 6 minutes. Add garlic (minced) and a pinch of red pepper flakes; cook, stirring, 30 to 60 seconds.
1 cup dry brown lentils thyme 3 cups vegetable broth		Rinse lentils and add to pan. Add 1 tablespoons chopped fresh thyme (or 1 tsp dried). Stir to coat the lentils. Add low-sodium vegetable broth and bring to a simmer. Reduce heat to low, cover and simmer, 25 minutes.
		Preheat oven to 350. Coat adeep 3-quart casserole dish with cooking spray, and transfer lentil mixture to it.
1 cup dry orzo pasta 1 can diced tomatoes water		Add pasta, 1 can (14.5 oz) diced tomatoes with their liquid. Add salt and pepper to taste; mix with rubber spatula. Pour in 1 1/4 cups boiling water. Cover with ovenproof lid or foil and bake about 25 minutes (until lentils and orzo are almost tender). Uncover and stir to redistribute ingredients. (Casserole can be made ahead to this point. Cover and refrigerate up to 2 days. Reheat on stovetop, adding enough water to achieve stew like consistency. Return to casserole dish.)
1/3 cup dry bread crumbs flat leaf parsley 1 Tbl oil		Mix together bread crumbs, 2 tablespoons chopped parsley ,and 1 tablespoon oil. Sprinkle the breadcrumb mix over the casserole ingredients. Bake uncovered until bubbly and top is crusty, 15 to 20 minutes more. Serve hot.

See the original recipe from Vegetarian Times

Jill Hein

Black Bean Chili over Sweet Potatoes

Serves 4

4 sweet potatoes		Preheat oven to 400. Place 4 large sweet potatoes in baking dish. Pierce potatoes with fork and bake until tender, about 1 hour 15 minutes.
olive oil red bell peppers onions		Heat one tablespoon olive oil in large non-stick skillet over medium-high heat. Add 2 cups diced red bell pepper and one and a half cups of chopped onions. Saute until golden, about 10 minutes.
garlic		Add 1 tablespoon minced garlic and stir mixture 2 minutes.
1 Tbsp chili powder 2 tsp ground cumin 1 can black beans 1 can tomatoes		Stir in chili powder and ground cumin. Rinse 1 can (15-16 oz) black beans, and add to mixture. Add 1 can (14-16 oz) ready cut tomatoes with their juices. Bring mixture to simmer. Reduce heat to low, cover and cook 20 minutes. (Can be prepared one day ahead. Cover and refrigerate. Rewarm over low heat before continuing.)
yellow crookneck squash jalapeno chile		Add 2 cups diced squash and 1 Tbsp minced seeded jalapeno chili; cover chili and cook until squash is crisp-tender, about 6 minutes.
4 lime wedges (yogurt) (parsley)		Arrange 1 sweet potato on each plate. Split potatoes open and mash slightly. Spoon some chili over each. Squeeze lime juice over chili. Top with plain non-fat yogurt and chopped fresh parsley if desired. Pass remaining chili separately.

Jill Hein