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Wednesday, June 17, 2020

Quick and Easy Socially Distant Recipes | From Rev. Alison Cornish

This spring, we are sharing stories and recipes throughout the region. This week's recipes for chocolate cake and spinach lasagne come from Rev. Alison Cornish, Directory of Seminary and Training Initiatives at IP. If you have a recipe you'd like to share, please email Lia Hyman at lh@interfaithphiladelphia.org or Ana West at aw@interfaithphiladelphia.org

These recipes were chosen by the Rev. Alison Cornish as "quick and easy" picks. If staying at home means that you're cooking more than you have before, try your hand at these two recipes for dinner and desert - perfect for beginners and busy cooks alike.

Spinach Lasagne 

Sauce - mix together:
  • 28-oz can crushed tomatoes
  • 1 Tbsp each chopped garlic, chopped onion, oregano, basil
  • Salt and pepper to taste
Filling - mix together:
  • 1 pkg frozen chopped spinach - thawed
  • 1 lb cottage cheese
  • 1/2 c parmesan cheese
  • 1/2 lb mozzarella
  • uncooked lasagne noodles
  • rectangular lasagne pan - 3 noodles wide
  1. Preheat oven to 350.
  2. Layer in the pan:
  • 1/2 cup water
  • 3-4 Tbsps of sauce
  • layer of uncooked noodles
  • 1/2 of filling
  • sauce
  • noodles
  • rest of filling
  • rest of sauce
  • shredded or sliced mozzarella
           3. Cover with foil - bake at 350 degrees for 45 minutes; uncover and bake for another 20 minutes; let sit a few minutes before cutting and serving

Six-minute Chocolate Cake (vegan!) (from the Moosewood Restaurant Book of Desserts)


  • 1½ cups unbleached white flour
  • 1/3 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup sugar
  • ½ cup vegetable oil
  • 1 cup cold water or coffee (I prefer using coffee)
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons cider vinegar
  1. Preheat the oven to 375.
  2. Sift together the flour, cocoa, soda, salt, and sugar directly into a 9” round or 8” square cake pan. 
  3. In the measuring cup, measure and mix together the oil, cold water or coffee, and vanilla. Pour the liquid ingredients into the baking pan and mix the batter with a fork or a small whisk.  When the batter is smooth, add the vinegar and stir quickly. There will be pale swirls in the batter as the baking soda and vinegar react. Stir just until the vinegar is evenly distributed throughout the batter.
  4. Bake for 25-30 minutes and set aside to cool.

(From Alison: "There’s an optional glaze that I’ve never made because the cake seems fine served just with ice cream – basically, it’s just semi-sweet chocolate, melted, mixed with hot water and vanilla – seems like gilding the lily to me!")

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