Fast Information | Fast Scriptures | Recipes | Ask Dr. D PREVIOUS | NEXT Vegetarian Recipes Bean Quesadillas 1 tablespoon vegetable oil 1 onion, finely diced 2 cloves garlic, minced 1 (15 ounce) can black beans, rinsed and drained 1 green bell pepper, chopped 2 tomatoes, chopped 1/2 (10 ounce) package frozen corn 12 (12 inch) flour tortillas 1 cup shredded Cheddar cheese 1/4 cup vegetable oil DIRECTIONS Heat 1 tablespoon oil in a skillet over medium heat, and saute the onion and garlic until soft. Mix in beans, bell pepper, tomatoes, and corn; cook until heated through. Spread 6 tortillas with equal amounts of the bean and vegetable mixture. Sprinkle with equal amounts of the Cheddar cheese, and top with the remaining tortillas to form quesadillas. Heat 1/4 cup oil in a large skillet over medium-high heat. Place quesadillas in the skillet and cook, turning once, until cheese is melted and both sides are lightly browned. Cheese Ravioli with Fresh Tomato and Artichoke Sauce 2 (9 ounce) packages fresh cheese ravioli 1 teaspoon olive oil 1 tablespoon olive oil 1 pound roma tomatoes - peeled, seeded and chopped 1 (6.5 ounce) jar marinated artichoke hearts 1/2 cup chopped green onions 3 cloves crushed garlic 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 tablespoons grated Parmesan cheese DIRECTIONS Cook ravioli according to package directions. While the pasta is cooking, prepare the sauce. In a large nonstick skillet, heat 1 tablespoon oil over a medium high flame. Add tomatoes, artichokes, scallions, garlic, and salt and pepper. Cook 2 to 3 minutes, stirring occasionally, until vegetables are warmed through. Remove from heat. Drain pasta well. Transfer to a large bowl, and toss with 1 teaspoon oil. Add half of the sauce to the ravioli; toss gently, but thoroughly to mix. Transfer ravioli to a large serving platter. Pour remaining vegetable sauce over ravioli. Garnish with Parmesan cheese. Cheesy Spinach Casserole 6 ounces uncooked spaghetti 1 egg 1/4 cup milk 1/2 cup sour cream 1 (10 ounce) package frozen chopped spinach, thawed 1/2 (14 ounce) can artichoke hearts, drained and chopped 1 (8 ounce) package shredded Monterey Jack cheese 4 tablespoons grated Parmesan cheese, divided 1 teaspoon dried minced onion salt and pepper to taste paprika to taste DIRECTIONS Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water for 8 to 10 minutes, or until al dente; drain. Preheat oven to 350 degrees F (175 degrees C). In a 2 quart casserole dish, whisk together egg, milk, and sour cream. Using a wooden spoon, stir in spinach, artichoke hearts, Monterey Jack cheese, 2 tablespoons Parmesan cheese, and cooked spaghetti. Season with minced onion, salt, and pepper. Top with a sprinkling of paprika and remaining Parmesan cheese. Cover, and bake in preheated oven for 15 minutes. Remove cover, and bake for another 15 minutes. Let stand 2 minutes before serving. Vegetable Pot Pie 1 (10.75 ounce) can condensed cream of potato soup 1 (15 ounce) can mixed vegetables, drained 1/2 cup milk 1/2 teaspoon dried thyme 1/2 teaspoon ground black pepper 2 (9 inch) frozen prepared pie crusts, thawed 1 egg, lightly beaten DIRECTIONS Preheat oven to 375 degrees F (190 degrees C). In a medium bowl, combine potato soup, mixed vegetables, milk, thyme, and black pepper. Spoon filling into bottom pie crust. Cover with top crust, and crimp edges to seal. Slit top crust, and brush with beaten egg if desired. Bake for 40 minutes. Remove from oven, and cool for 10 minutes before serving. PREVIOUS | NEXT