Wednesday Special Spotlight
Shines On
A pasta dish and our new book Ghosts and Gardenias, that opens with the heroine slipping back through time.
As writers, we know that food and love go together like romance and a happily-ever-after ending. Maybe that’s why in most of our novels the hero and heroine share a meal of some sort. There’s just something magical about a special dinner with the one you love. Don’t you remember that special dinner, or dinners, with your honey? On the first dinner Catherine made for Donald she accidently fed him a toothpick—which he unwittingly ate. Trust us, we remember that!
Like most humans, we like to eat, and food works its way into our stories. In Blood Brothers it was a steak dinner. In Son of the Moonless Night exotic fish was on the table. And in all of The Turning Stone Chronicles books the immortal Scottish Keeper of the Stone has an ever-present cup of tea and scones on the kitchen table.
And our heroine and hero of our new book Ghosts and Gardenias, are definitely in need of a happy ending.
Speaking of happy, who doesn’t love a delicious pasta dish? We do, but pasta is something we don’t eat a lot of anymore because of the high carb content. Recently, we’ve begun experimenting with ways to make high-carb pasta meals friendlier, because we do miss our pasta. In the process, we’ve discovered things like lentil and soybean pastas that are great substitutes for wheat pasta. They have a high fiber to carb ratio, which not only puts more fiber in the diet, but slows the release of sugars into the blood stream, both which are great boons to people with insulin resistance issues. The soybean pasta is fantastic and has become our go-to pasta for spaghetti.
Unfortunately, we haven’t found a soybean lasagna. So, Catherine got creative and made a meatless version of lasagna that uses a smaller amount of lasagna on the bottom of the dish and substitutes sliced zucchini for the pasta in the other layers. Putting a single layer of pasta on the bottom provides the traditional taste of lasagna and helps the servings come out of the dish better, without the added high-glycemic carbohydrates. We made this lasagna recipe meatless, but you could use a meat sauce if you prefer. Bon appétit!
Mushroom Zucchini Lasagna
Serves four
Ingredients:
- 2 sheets oven-ready lasagna pasta
- ½ jar (1 1/3 cups) spaghetti or marina sauce (any flavor you prefer)
- 2-3 ounces fresh baby spinach (2-3 handfuls)
- One 8-ounce box sliced mushrooms
- 2 small zucchinis, sliced into scant 1/8 inch thick ribbons
- 1 cup shredded mozzarella cheese
- 12 tablespoons low-fat ricotta cheese
Directions:
- Trim ends of zucchinis until they fit inside a square 1-1/2 quart baking dish. Then slice zucchinis into scant 1/8 inch thick ribbons. Place on a plate and salt liberally both sides. Let stand about an hour to draw out the excess moisture. Rinse off salt and pat slices dry with a paper towel. Set aside.
- Rinse mushrooms and place in a skillet or large saucepan. Using 2 sharp-bladed spatulas, coarsely chop mushrooms in the pan. (Alternately, you could use a knife and cutting board, but Catherine found this method to be quicker.) Sauté mushrooms in a couple tablespoons of water until the mushrooms darken and excess water from the fungi has appeared in the pan. Drain and set aside.
- Fit the 2 sheets of pasta in the bottom of a square, 1-1/2 quart baking dish, breaking edges off as necessary so the pasta lays flat in the bottom. Remove pasta and broken pieces from the dish.
- Pour 1/3 cup pasta sauce in the bottom of the dish and lay the pasta sheets and broken pieces on top.
- On top of this base, layer 1/3 cup pasta sauce, 1/4 cup shredded mozzarella cheese, 1/3 cup mushrooms, a handful of spinach, torn into small pieces, and four tablespoons of ricotta cheese (dotted over the top of the spinach), and enough zucchini slices to cover the ingredients. Spread the ingredients so they are evenly layered. Repeat layers to the depth the dish allows, ending with a layer of zucchini, sauce, ricotta cheese and mozzarella cheese.
- Bake at 350 degrees for 45 minutes.
- Let stand and couple of minutes before cutting. Catherine found using a chef’s knife to cut the layers works best to cut through the zucchini without destroying the layers. Serve with a fresh salad and warm, Italian garlic bread.
Note: We went light on the cheeses, which gave each square of lasagna about 1 serving each of the cheeses. If you like a heavier cheese taste, add more cheese on each layer.
Serve the lasagna with a fresh green salad and some yummy Italian bread and you have a complete meal.
After the dishes are done and you’re ready to relax, download Ghosts and Gardenias, our new romantic paranormal time-slip book.
Here is a sampling:
Susan longed to feel the antique silk touching her body. She flipped her long hair behind her shoulders, then held the dress to her chest measuring the tiny waist to her own. The dress might fit, at least for as long as she could hold her breath.
The gardenia scent grew stronger. Susan twirled around to face the cheval mirror, the dress still held to her. The last rays of the evening sun, coming through a rip in the attic window curtain, glinted off the mirror, blinding her for a moment. She touched the glass, gasping when her hands met the ice-cold edge. Rubbing the goose bumps on her arms she took two steps backward.
Her reflection, misty and spotted by the mirror’s worn silver backing, stared at her. When she stepped closer to the mirror the image blurred even more. She blinked, trying to clear her vision.
As she reached for the mirror, the gardenia scent changed from pungent to rotting. Another flash of light glinted off the mirror. Susan’s breath caught in her chest as she tried to sort out what she saw. Two overlaid images, both her yet different, stared from the silvered glass.
The more prominent image wore a pristine version of the dress Susan held to her body. No yellowed streaks marred the silk. The lace caplet billowed around her shoulders as though caught in a breeze stirred by a midsummer storm. Mahogany curls adorned her head like a crown—a sharp contrast to Susan’s long, flowing hair. A pair of green eyes, a near match to her emerald ones, stared out of the mirror.
Heart racing, Susan clutched the fabric in her fist. She moved to the right. The two images parted briefly then merged. She moved to the left. The same thing happened. Squeezing her eyes shut, Susan willed her pounding heart to slow and ignored her instinct to drop the dress and run.
A trick of the light. Nothing weird is happening. There’s a rational, logical explanation.
Gathering her courage, Susan fluttered her eyes open and peeked at the mirror. Her reflection had been replaced by the Victorian woman. A low moan rolled from the glass. Dropping the gown on the floor Susan skittered backward.
If this taste interests you in our newest book Ghosts and Gardenias, available now on Amazon, the first book in our Haunting of Garnoa Road Series.
Joseph “Bud” Richardville was not very different from the millions of other young men who served in the U.S. military in World War II. He came from rural Indiana, where his family lived in poverty, a hangover from the Great Depression. He knew little about the world outside of Vincennes, but as the inevitability of the coming conflict became clear, Bud moved to Michigan to work in the paper mills, an industry that was essential to the war effort and which kept him stateside until he was drafted in 1943.
Love wasn’t part of their agreement. Neither was being caught in a brutal web of lies.
Stella May is the penname for Marina Sardarova who has a fascinating history you should read on her 
On June 6th, 2024, the 80th anniversary of D-Day, my new historical fiction novel will be released. Your Forgotten Sons details the life of Sergeant Joseph “Bud” Richardville who was drafted into the Graves Registration Service as the Allies prepared for the invasion of Europe.
C.D. Hersh 