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Professor of Sociology and Political Science

University of Arizona

lane.kenworthy@arizona.edu

Favorite Recipes

These aren't really mine — most are from cookbooks, family, and friends. All are vegetarian. They're listed alphabetically.

Black Bean Chili and Cornmeal Muffins

Chili

2 tablespoons olive oil
6 garlic cloves, pressed or minced
2 onions, finely chopped
¼ teaspoon crushed red pepper flakes
1 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon dried oregano
1 bay leaf
1  28-oz. can chopped tomatoes, with their juice
1 tablespoon tamari soy sauce
3 cups water
3 tablespoons tomato paste
¾ teaspoon salt
4  15-oz. cans (about 8 cups) black beans, rinsed and drained
1 tablespoon red wine vinegar

Heat the oil in a large stockpot over medium heat. Add the garlic, onions, and red pepper flakes and cook 1 minute. Stir in the chili powder and cumin and cook 2 minutes, stirring often. Stir in all the remaining ingredients and bring to a boil. Reduce the heat to a lively simmer and cook about 30-60 minutes, until the chili is thick but not pasty. Remove the bay leaf and serve.

Muffins

1 cup flour
1 tablespoon baking powder
½ teaspoon salt
½ cup sugar
1 cup cornmeal
½ cup butter
1 egg
¾ cup milk

Mix the flour, baking powder, salt, and sugar together, then stir in the cornmeal. Melt the butter, add the egg and milk, and combine well. Stir the liquid ingredients into the dry ingredients and combine just until moistened. Fill greased muffin cups and bake at 375° F for 15-20 minutes.

Cold Sesame Noodles

1 lb. spaghetti
4 tablespoons sesame oil
½ cup natural-style smooth peanut butter
1/3 cup tamari soy sauce  (or regular soy sauce)
3 tablespoons Chinese rice wine  (or sherry)
1½ tablespoons rice vinegar  (or other vinegar)
1 tablespoon vegetable oil
1 tablespoon firmly packed light brown sugar
3 medium cloves garlic, minced
½ teaspoon dried red pepper flakes
4 scallions, thinly sliced

Cook the spaghetti until tender. Drain, rinse under cold water, and drain again. With your hands, toss the noodles with 2 tablespoons of the sesame oil in a serving bowl. Cover and chill until ready to combine with the peanut sauce.

In a mixing bowl, combine the remaining 2 tablespoons sesame oil with all of the other ingredients except the scallions. Beat until well mixed.

Gently toss the noodles with the sauce and the scallions. Serve at room temperature.

Garden Vegetable and Black Bean Burrito

1-2 tablespoons vegetable oil or butter
1 medium or large zucchini, diced
8-10 mushrooms, sliced
8-10 broccoli florets
1 green bell pepper, seeded and diced
1 15-oz. can black beans, drained and rinsed
1 15-oz. can whole kernel corn, drained and rinsed
1 tablespoon ground cumin
1-2 cups shredded provolone or Monterey jack cheese
4 10-inch flour tortillas, warmed

Heat the oil in a large skillet over medium heat. Add the zucchini, mushrooms, broccoli, and bell pepper. Sauté 5-7 minutes, until the vegetables are tender. Reduce the heat and stir in the beans, corn, and cumin. Heat for 3-4 minutes more. Remove from the heat and stir in the cheese.

Place one-fourth of the mixture on each of the warmed tortillas, wrap, and serve. Add some salsa for spice.

Kalamata Olive, Tomato, and Broccoli Pasta

2 tablespoons olive oil
3 medium cloves garlic, minced
¾-1 teaspoon dried red pepper flakes
2  28-oz. cans whole tomatoes, drained and coarsely chopped (or torn)
25-30 kalamata olives, pitted and quartered lengthwise
2 lbs. broccoli, cut into small florets with stems peeled and diced
1 lb. pasta — spirals, penne, or rigatoni
1-2 cups parmesan cheese, finely grated

Boil the broccoli for 3-5 minutes, until tender, and drain.

Heat the olive oil over low heat in a large skillet. Add the garlic and chili flakes and sauté for 1-2 minutes. Add the tomatoes and olives, increase the heat to medium or medium-high, and simmer about 10 minutes, until the sauce is reduced.

Meanwhile, cook the pasta until tender. Add the broccoli to the pasta for the last 15 seconds of cooking (to reheat it); then drain the mixture well.

Toss the pasta-broccoli mixture and sauce together in a warm bowl and serve hot. Use the parmesan cheese for topping.

Pasta Martín

1-1¼ lb. zucchini
1 large red onion
1 yellow pepper
1 red pepper
6 small-medium tomatoes
olive oil, salt, and black pepper
1 lb. pasta  (penne, rigatoni, or similar)
2 tablespoons olive oil
4 tablespoons breadcrumbs
3 cloves garlic, pressed or minced
12 leaves fresh basil, chopped
1-2 tablespoons chopped parsley
1 tablespoon capers, minced (optional)
12-16 oz. romano cheese, grated

Cut the vegetables into thickish slices. Grease 2-3 baking sheets (depending on how many will fit in your oven at once) with olive oil and arrange the veggies. Top the veggies with olive oil, salt, and black pepper. Bake at 350°-400° F for 40 minutes, until the veggies are tender.

Boil the pasta until almost done (about two-thirds of the cooking time suggested on the box).

In a large skillet, heat the olive oil over medium heat. Add the breadcrumbs and stir for 1 minute. Add the garlic, basil, parsley, and capers and stir for 1 minute. Add the pasta and stir for 2-3 minutes.

In a 3-quart baking dish, layer as follows: pasta, half of the veggies (except the tomatoes), half the romano cheese, pasta, the rest of the veggies (again, except tomatoes), cheese, then tomatoes. Bake at 300° F for 15-20 minutes.

Pizza

Dough

1 cup milk (skim is okay)
1  ¼-oz. package dry yeast
2 tablespoons canola oil
2¼ cups flour
1 tablespoon sugar
½ teaspoon salt

Warm the milk over low heat and dissolve the yeast in it. Mix with the remaining dough ingredients. Transfer to a greased container, cover (with saran wrap and a dish towel), and let rise for 1 hour.

Sauce

1-2 tablespoons olive oil
1 small onion, chopped
1 12-oz. can diced tomatoes
1  8-oz. can tomato sauce
1 teaspoon oregano
1 teaspoon sugar
1 teaspoon salt
1 bay leaf

Heat the oil in a large skillet over medium-high heat. Add the onions and sauté 5 minutes. Add the remaining sauce ingredients and bring to a boil. Reduce the heat and simmer for 30 minutes, stirring occasionally, until the sauce is thick. Remove the bay leaf.

Toppings

8-12 oz. mozzarella cheese, grated
1  15-oz. can pitted black olives, drained and quartered lengthwise
10-15 mushrooms, sliced and sautéed

Assembling and baking

Spread the dough in a thick 12-inch baking pan. It may help to bake the dough uncovered at 425° F for 5 minutes. Spread the sauce over the dough. Cover with the toppings. Bake uncovered at 425° F for 20-25 minutes. Allow to cool for 10 minutes before serving.

Risotto

6 cups water
3 large vegetable bouillon cubes
2 tablespoons butter
1 medium onion, finely chopped
6-8 mushrooms, sliced
2 cups arborio rice
1 large carrot, peeled and diced
½ teaspoon salt
1  15-oz. can kidney beans, drained and rinsed
2 cups fresh spinach, chopped
1 zucchini, grated
1 yellow squash, grated
1 cup parmesan cheese, grated

Boil the water and stir in the bouillon cubes so they dissolve.

Melt the butter in a large skillet over medium-high heat. Add the onion and mushrooms and sauté about 5 minutes. Add 3 cups of the water-bouillon, the rice, carrot, and salt. Reduce the heat to medium-low and cook for about 10 minutes, stirring frequently.

Add the remaining 3 cups of water-bouillon, beans, zucchini, squash, and spinach. Cook for about 20-30 minutes (sometimes more), continuing to stir, until the rice is done and the dish is creamy.

Turn off the heat and stir in the parmesan cheese. Serve hot.

Spinach, Roasted Red Pepper, and Corn Enchiladas

Filling

1 cup low-fat cottage cheese
1  10-ounce box frozen chopped spinach, thawed
1 tablespoon olive oil
1 medium onion, minced
½ teaspoon ground cumin
1½ cups frozen corn, thawed
1  7-ounce jar roasted red peppers, patted dry and diced (1 cup diced)
2 tablespoons grated parmesan cheese
¼ teaspoon salt
½ teaspoon dried oregano

Puree the cottage cheese in a food processor or blender until smooth. Scrape it into a medium-size bowl.

Place the spinach on a strainer and press out all its liquid with the back of a large spoon. Set aside.

Heat the olive oil in a large skillet over medium heat. Add the onion and sauté, stirring frequently, until gold brown and soft, about 10 minutes. Add the cumin and cook 2 minutes to "toast" it. Stir in the spinach and cook 2 minutes, tossing frequently. Let the mixture cool, then stir it into the cottage cheese along with all the remaining filling ingredients. (The filling may be prepared and chilled up to 24 hours in advance.)

Sauce

1¼ cups mild or medium salsa
½ cup heavy cream
¼ cup milk

Combine the salsa, cream, and milk in a small bowl.

Assembling and baking

8  8-inch flour (whole wheat) tortillas
1¼ cup grated Monterey Jack cheese

Butter a 9x13-inch baking dish, or 2 smaller similar baking dishes. Divide the spinach mixture into 8 portions and place a portion along the bottom of each tortilla and roll tightly.

Spoon a thin layer of the sauce on the bottom of the baking dish. Place the enchiladas in the dish, then spoon on the remaining sauce. Sprinkle some cheese along each enchilada. (The enchiladas may be prepared to this point up to 8 hours in advance. Cover and chill if longer than 1 hour. Bring to room temperature before baking.)

Bake, covered, 25 minutes at 350° F. Remove the cover and bake 5 more minutes, or until golden and bubbly.

Tex-Mex Pasta

2 tablespoons olive oil
2 or 3 medium cloves garlic, pressed or minced
1 medium red onion, coarsely chopped
1 teaspoon chili powder
1 teaspoon dried oregano
1  16-oz. container firm tofu, drained and diced into bite-size cubes
1  10-oz. bag (or 2 bunches) fresh spinach, washed and chopped
1  15-oz. can whole kernel corn, drained and rinsed
1  24-oz. jar medium-hot salsa
1  15-oz. can pitted black olives, drained and quartered lengthwise
1 cup light sour cream
8 oz. (about 2 cups) Monterey Jack cheese, grated
1 lb. pasta — spirals, penne, or rigatoni

Heat the oil in a high-walled skillet over medium-high heat. Add the garlic and onion and sauté 3-5 minutes, until tender.

Stir in the chili powder and oregano; then immediately add the tofu. Stir and sauté 5 minutes.

Add the corn and spinach and sauté about 5 minutes, until the spinach is wilted and almost all the moisture is gone. Meanwhile, whir the salsa in a blender to create a thick puree.

Stir in the salsa puree and olives and heat gently 5 more minutes.

Turn off the heat and add the sour cream and cheese to the sauce. Stir until the cheese melts and the sauce is well blended.

Meanwhile, cook the pasta until tender and drain well.

Toss the pasta and sauce together in a warm bowl and serve hot.

Thai-Style Tofu

2 tablespoons tamari soy sauce

1 tablespoon oriental sesame oil

1 tablespoon canola oil

1 garlic clove, pressed or minced

¼ teaspoon crushed red pepper flakes (optional)

½ teaspoon minced gingerroot (optional)

1 pound extra-firm tofu, cut into ¾-inch cubes and patted very dry

1 red bell pepper, cut into thin ¼x2-inch strips (optional)

Combine the marinade ingredients in a large bowl. Using a rubber spatula, gently fold in the tofu and red pepper to coat them evenly with the marinade. Let sit 30 minutes at room temperature, or up to 8 hours chilled. Toss occasionally.

Place the tofu mixture and any remaining marinade in a large shallow baking dish so that the tofu rests in one layer. Bake, uncovered, 12-15 minutes at 450° F, tossing once with a spatula after about 6 minutes.

Great as an appetizer, or as an entrée with brown rice.

Vegetable Curry with Brown Rice

3 tablespoons butter
2 yellow onions, quartered
2 celery stalks, finely diced
2 carrots, peeled and cut into slices ½ inch thick
4 cloves garlic, pressed or minced
2 tablespoons flour
6 small red potatoes, unpeeled, well-scrubbed, then quartered
3 cups water
1½ large vegetable bouillon cubes
3 tablespoons curry powder
2 tablespoons fresh ginger, peeled and minced or grated
¼ cup canned coconut milk or heavy cream
3 cups cauliflower florets
3 cups broccoli florets

Boil the water and stir in the bouillon cubes so they dissolve.

In a large soup pot, melt the butter over medium-high heat. Add the onions, celery, and carrots and sauté about 10 minutes, until the onions are soft.

Reduce the heat to medium. Add the garlic and sauté 2 minutes. Sprinkle on the flour and sauté 1-2 minutes.

Add the potatoes, bouillon, curry powder, ginger, and coconut milk (or cream). Cover, reduce the heat, and simmer for 20 minutes, stirring occasionally.

Add the cauliflower and broccoli. Continue to simmer for about 15 minutes, stirring occasionally, until the vegetables are tender when pierced with a fork.

Serve over brown rice.

Vegetable Enchiladas

1-2 tablespoons olive oil
1 medium onion, chopped
2 medium zucchini, diced
1 teaspoon dried oregano
1  15-oz. can kidney beans, drained, rinsed, and chopped
1  4-oz. can diced green chilies, drained
1  28-oz. can tomato puree  (or crushed tomatoes)
½ cup heavy cream  (or half-and-half, or evaporated milk)
2 medium cloves garlic, pressed
salt
10  8-inch flour tortillas
1-1½ lbs. Monterey Jack cheese, grated

Filling:  Heat the oil in a large skillet over medium-high heat. Add the onion and sauté 3-5 minutes, until tender. Stir in the zucchini and oregano and cook until tender but not mushy, about 7 minutes. Remove the pan from the heat and stir in the kidney beans, chilies, and salt to taste. Let the mixture cool.

Sauce:  Combine the tomato puree, cream, garlic, and ¼ teaspoon salt in a bowl.

Assembling the enchiladas:  Pour a layer of sauce on the bottom of 2 3-quart (13 x 9 x 2-inch) baking dishes. For each enchilada, spoon about one-tenth of the filling along the center of a tortilla; then sprinkle on some cheese; then roll the enchilada and place seam-side down in a baking dish. Spoon the remaining sauce over all of the enchiladas. Then sprinkle the remaining cheese over the top.

Baking:  Bake, uncovered, at 350° F for 25 minutes, or until bubbly. Let sit 5-10 minutes before serving.

Carrot Cake

Cake

1½ cups vegetable oil
2 cups sugar
4 eggs
1 teaspoon vanilla
2 cups flour
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons cinnamon
½ teaspoon salt
1 cup chopped pecans
3 cups grated carrots
1 cup golden raisins

Blend the oil and sugar in a MixMaster. Add the eggs one at a time and blend. Add the vanilla and blend. Sift the flour, baking soda, baking powder, cinnamon and salt into a bowl; then add to the mixture slowly and blend. Add the pecans, carrots, and raisins and blend.

Pour the mixture into 3 9-inch greased and floured cake pans. Bake at 350° F for about 25 minutes (on middle rack).

Frosting

16 oz. cream cheese, softened
½ cup salted butter, softened
1 tablespoon fresh lemon juice (optional)
3 cups confectioners sugar
2 teaspoons vanilla

Blend the cream cheese and butter in a MixMaster until smooth. Add the lemon juice and blend. Add a cup of confectioners sugar and blend, then a teaspoon of vanilla and blend, continuing until all of these ingredients have been added and the mixture is smooth. Spread onto each layer of cake, stacking as you go.

Frozen Oreo Dessert

2  8-oz. packages of Oreo Crunchies (crumbled Oreos), finely crushed
6-8 tablespoons butter, melted
½ gallon vanilla ice cream
1  16-oz. jar fudge topping
1  8-oz. container Cool Whip (extra creamy)

Set aside 1 cup of the crushed Oreos. Mix the rest with the melted butter. Spread in a greased 13 x 9 dish.

Allow the ice cream to thaw slightly. Then slice it and place over the Oreo/butter mix.

Spread the Cool Whip over the ice cream.

Top with the fudge (warmed very slightly in a microwave), then the remaining cup of crushed Oreos.

Cover and freeze — usually takes 2-3 hours before it's ready to serve.

Low-Fat Blueberry Muffins

1¾ cups unbleached flour
2 teaspoons baking powder
1 teaspoon baking soda
¾ cups oat bran
1 cup applesauce (unsweetened)
2¼ cups frozen blueberries
1½ tablespoons canola oil
1 teaspoon vanilla extract
1 medium egg
¾ cups maple syrup

Sift together the flour, baking powder, and baking soda. Add the oat bran and mix.

Toss the blueberries with ¼ cup of the dry mix to coat.

In a separate bowl mix the applesauce, oil, vanilla extract, egg, and maple syrup.

Mix the dry and wet ingredients thoroughly (but don’t overmix). Add the blueberries and gently fold into the mixture.

Spoon into a lightly greased muffin tin. Bake for 25 minutes at 400° F, until the muffins are golden. Let cool before serving.

Oatmeal-Raisin Scones

1¼ cup flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
¼ cup sugar
4 tablespoons butter
¼ cup vegetable shortening
1 cup oatmeal
1/3 cup raisins
1/3 cup buttermilk

Mix the flour, baking powder, baking soda, salt, and sugar in a medium bowl. Cut the butter and add to the dry ingredients, mixing with a pastry cutter. Add the shortening, mixing with a pastry cutter until the mixture has the texture of oatmeal.

Stir in the oatmeal and raisins. Add the buttermilk and stir until the dough is moist.

Knead gently into a ball. Sprinkle a board with flour and pat the dough into a circle about 7-8 inches across and ½-¾ inches think. Cut into 8 pie-shaped pieces. Place on a nongreased cookie sheet. Paint tops with melted butter.

Bake for 15-20 minutes at 375° F, until just slightly brown.

Strawberry-Banana-Orange Smoothie

½ cup vanilla yogurt
½ cup skim milk
½ cup orange juice
1 banana
5-6 frozen strawberries

Blend and enjoy!