Canadian Living Magazine

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These are from this month's Canadian Living Magazine and are reposted from

the Mastercook Recipe list with permission from the original poster. They

look very good.

 

* Exported from MasterCook *

 

Roasted Vegetable Lasagna With Spicy Tomato Sauce

 

Recipe By :Johanna Burkhard

Serving Size : 8 Preparation Time :0:00

Categories : Casseroles Make-Ahead

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

12 lasagna noodles

1 jar (700mL) spicy tomato sauce with roasted red

peppers

1 can (7 1/2 oz) tomato sauce

1/3 cup chopped Kalamata olives

1 1/2 cups shredded part-skim mozzarella cheese

ROASTED VEGETABLES:

1 red onion -- chopped

2 small zucchini -- diced

1 large bulb fennel -- diced

1 large sweet red pepper -- diced

1 tablespoon dried oregano

1/4 teaspoon pepper

4 teaspoons olive oil

CHEESE FILLING:

2 eggs

1/2 teaspoon pepper

1 1/2 cups light ricotta cheese

3/4 cup crumbled feta cheese

1/4 cup chopped fresh parsley

 

ROASTED VEGETABLES: In bowl, combine onion, zucchini, fennel, red

pepper, oregano and pepper; drizzle with oil and toss to coat. Spread on

2 baking sheets. Roast in 400F oven, stirring occasionally, for 20 to 25

minutes or until tender.

 

Meanwhile, in large pot of boiling salted water, cook noodles for 8

minutes or until almost tender but firm. Drain: chill under cold running

water. Arrange in single layer on damp tea towel.

 

In large bowl, combine bottled and canned tomato sauces; spread 3/4 cup

(175 mL) in greased 13- x 9-inch (3 L) baking dish. Stir roasted

vegetables and olives into remaining tomato sauce; set aside.

 

CHEESE FILLING: In bowl, beat eggs and pepper; stir in ricotta, feta and

parsley.

 

Layer 3 of the noodles in baking dish. Spread with one-quarter of the

vegetable sauce; top with one-third of the cheese filling. Repeat layers

twice. Arrange remaining noodles over top: spread with remaining sauce.

(Make-ahead: Cover and refrigerate for up to 2 days or overwrap with

foil and freeze in rigid airtight container for up to 2 months. Let thaw

completely in refrigerator for 24 hours.)

 

Sprinkle with mozzarella cheese; cover loosely with foil. Bake in 350F

oven for 30 minutes; uncover and bake for 20 to 25 minutes longer or

until bubbly and top is golden. Let stand for 5 minutes. Makes 8

servings.

 

PER SERVING: about 415 cal, 22 g pro, 15 g total fat (7 g sat fat), 50 g

carb, 6 g fibre, 90 mg chol, 1,313mg sodium. % RDI: 37% calcium, 26%

iron, 33%vit A, 80% vit C, 53% folate.

 

Source:

" Canadian Living Magazine, Nov'99 "

 

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* Exported from MasterCook *

 

Southwest Tortilla Vegetable Bake

 

Recipe By :Johanna Burkhard

Serving Size : 8 Preparation Time :0:00

Categories : Beans/Legumes Casseroles

Make-Ahead Vegetarian

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon vegetable oil

1 large onion -- chopped

3 cloves garlic -- minced

2 large sweet green peppers -- diced

2 teaspoons dried oregano

2 teaspoons ground cumin

1 can (l2 oz) corn kernels -- drained

1 jar (700 ml) medium salsa

2 cans (each 19 oz) black beans -- drained and rinsed

2 teaspoons chili powder

1 package (8oz) light cream cheese -- softened

3/4 cup plain low-fat yogurt or light sour cream

1/2 cup chopped fresh coriander or parsley

7 large flour tortillas

1 1/2 cups shredded part-skim mozzarella cheese

 

In large nonstick skillet, heat oil over medium heat; cook onion,

garlic, green peppers, oregano and cumin, stirring often, for 10 to 12

minutes or until vegetables are tender. Remove from heat; stir in corn

and 1 1/2 cups (375 mL) of the salsa.

 

In bowl and using fork, mash beans with chili powder. In separate bowl,

blend cream cheese with yogurt; stir in coriander.

 

Arrange 3 of the tortillas in greased 13- x 9-inch (3 L) baking dish,

covering bottom and sides. Spread with half of the bean mixture; layer

wit half each of the vegetable and cream cheese mixtures. Top with 2

tortillas, tucking in sides. Repeat layers, topping with remaining

tortillas. Spread with remaining salsa. (Make-ahead: Chill in

refrigerator; cover and refrigerate for up to 1 day or overwrap with

heavy-duty foil and freeze in rigid airtight container for up to 1

month. Let thaw completely in refrigerator for 12 to 24 hours; increase

covered baking timely 15 minutes.)

 

Sprinkle with mozzarella cheese; cover loosely with foil. Bake in 350F

oven for 30 minutes. Uncover and bake for 25 minutes longer or until

filling is bubbling. Let stand for 5 minutes before cutting. Makes 8

servings.

 

PER SERVING, about 522 cal, 25 g pro, 17 g total fat (7 g sat. fat), 71

g carb, 11 g fibre, 39 mg chol, 1,086mg sodium. % RDI: 31% calcium, 37%

iron, 17% vit A, 85% vit C, 85% folate.

 

Source:

" Canadian Living Magazine, Nov'99 "

 

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* Exported from MasterCook *

 

Vegetable Miso Soup

 

Recipe By :Test Kitchen

Serving Size : 8 Preparation Time :0:00

Categories : Japanese Soups

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 cups vegetable stock

6 cups water

1/2 cup medium soybean miso

1 package (l2oz) extra-firm tofu -- cut in 1/4-inch cubes

2 cups sliced mushrooms

1 sheet nori (optional)

2 carrots -- sliced

3 cups broccoli florets

 

In large saucepan or Dutch oven, bring vegetable stock and water to

boil. Dissolve miso in 1/4 cup water; whisk miso mixture into pot.

 

Stir in cubed tofu and sliced mushrooms; reduce heat to medium-low and

simmer for 30 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate

in shallow airtight containers for up to 2 days. Reheat to continue with

recipe.)

 

If using nori, cut sheet into 3-x 1/4-inch strips with scissors; add to

stock mixture in pot.

 

Add sliced carrots and broccoli florets; cook for about 5 minutes or

until broccoli is tender-crisp. Makes eight 1 1/2-cup) servings or 12

cups.

 

PER SERVING: about 105 cal, 8 g pro, 4 g total fat (1 g sat. fat), 11 g

carb, 3 g fibre, 0 mg chol, 1,128 mg sodium. % RDI: 9% calcium, 12%

iron, 48% vit A, 23% vit C, 14% folate.

 

Source:

" Canadian Living Magazine, Nov'99 "

Yield:

" 12 cups "

 

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