vegetable casseroles

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Two more recipes found at www.vegetariantimes.com in January, 2000.

 

Squash And Red Pepper Casserole

Spinach Souffle Casserole

 

* Exported from MasterCook *

 

Spinach Souffle Casserole

 

Recipe By : www.vegetariantimes.com 1/00

Serving Size : 8 Preparation Time :0:00

Categories : Side Dishes Vegetables

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon olive oil

2 pounds fresh spinach -- (2 large bunches)

stems removed -- (about 16 cups)

Salt as needed

3 large eggs

2 cups part-skim ricotta

1/2 cup chopped fresh parsley

3 tablespoons chopped fresh cilantro

2 tablespoons fresh chopped dill

OR 1/2 tsp. dill weed

1/4 teaspoon freshly ground black pepper

 

Dill and cilantro give this dish its extraordinary taste. Cut it into

squares and serve plain or with a light tomato sauce. Other greens, such

as beet greens, escarole, chard or kale, can be mixed with the spinach for

added interest and complexity of flavor.

 

Preheat oven to 350 degrees. Grease an 8 x 10-inch baking dish.

 

In large skillet, heat oil over medium heat. Add spinach, salt lightly and

cook until leaves wilt. Transfer to a colander, press out and reserve 1/4

cup liquid. Finely chop spinach.

 

In medium bowl, lightly beat eggs. Add cheese, herbs, salt and

pepper. Add cooked spinach and reserved cooking liquid. Pour into

prepared baking dish and bake until set, about 45 minutes. Let cool 5

minutes before serving. Makes 8 servings.

 

Per Serving: 153 Cal.; 13g Prot.; 9g Fat; 7g Carb.; 99mg Chol.; 190mg Sod.;

3g Fiber.

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* Exported from MasterCook *

 

Squash And Red Pepper Casserole

 

Recipe By : www.vegetariantimes.com 1/00

Serving Size : 4 Preparation Time :0:00

Categories : Beans And Legumes Main Dishes, Vegetarian

Rice Vegetables

 

Amount Measure Ingredient -- Preparation Method

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2 cups cubed acorn or butternut squash

peeled and seeded -- (1-inch cubes)

1/2 cup apple juice

1 teaspoon vegetable oil

4 medium red bell peppers -- chopped

1 medium onion -- sliced

1 tablespoon minced garlic

2 teaspoons ground coriander

2 teaspoons ground cumin

1 teaspoon dry mustard

1 cup plain nonfat yogurt

1 cooked brown rice

1 cup cooked black beans

1/4 cup chopped fresh parsley

2 tablespoons lemon juice

1/3 cup grated low-fat Monterey Jack cheese

 

Colorful and low-fat, this casserole doesn't need much more than some bread

and maybe a crisp salad to serve with it.

 

Preheat oven to 350 degrees. In a 2-quart saucepan, combine squash and

apple juice. Cover and cook over medium heat until squash is crisp-tender,

6 to 8 minutes. Remove from heat; set aside.

 

In a large skillet, heat oil over medium heat. Add red peppers, onion and

garlic. Cook, stirring, until tender, about 8 minutes. Add coriander,

cumin and mustard and cook, stirring, 2 minutes more. Remove from heat.

 

Spray a 2 -quart casserole with vegetable cooking spray. Combine squash,

red pepper mixture and remaining ingredients except cheese. Spoon mixture

into casserole. Sprinkle cheese evenly over top.

 

Bake casserole until lightly browned and bubbly, about 25 minutes. Serve

hot. Makes 4 servings.

 

Helpful Hints: This casserole can be completely prepared and frozen,

unbaked for later use. Just defrost completely before baking and add a

little extra time to baking. Substitute rinsed and drained canned beans

for the cooked beans.

 

Per Serving: 306 Cal.; 13g Prot.; 3g Fat; 54g Carb.; 8mg Chol.; 142mg Sod.;

8g Fiber.

 

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