Recipes Included On This Page Lasagna with Leeks and Red Roasted Peppers Leek and Kasha Pie Leek Pie Lentil Burgers with Pecan Sauce Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Lasagna with Leeks and Red Roasted Peppers Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 6-11 Nov 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon olive oil 4 cups chopped leeks 2 red peppers -- roasted 1 pound mushrooms sliced 1/4 cup fresh basil 3 cups your favorite pasta sauce 2 cups ricotta cheese 2 eggs 1/3 cup parmesan cheese 1 cup mozzarella cheese 8 ounces no boil lasagna noodles Topping: 2/3 cup parmesan cheese 1/2 cup mozzarella cheese Preheat oven to 350F. Spray a 8 x 12 x 2-inch pan with cooking spray. In a large skillet, add the oil. Add the leaks and saute for about 5 minutes. Add the roasted red peppers and saute another 3 minutes. Set aside. Add the mushrooms to the pan and saute for 3 - 4 minutes. Return the leek mixture to the pan and the basil. Stir to blend thoroughly. Remove form heat and set aside. In a mixing bowl, combine the ricotta cheese and eggs. Add the cup of mozzarella and the 1/3 cup of parmesan cheese. Mix well. Spread 1/2 cup of the pasta sauce on the bottom of the prepared pan. Place a layer of noodles on top. Top with half of the sauteed vegetables, 1 cup of the pasta sauce and half of the ricotta cheese mixture. Repeat with another layer, using half of the remaining sauce. For the final layer, place a layer of the noodles followed by the remaining pasta sauce. Sprinkle with the topping ingredients. Cover with foil and bake for 40 minutes. Remove the foil the last 10 minutes of baking. Allow to set for 10 minutes before serving. Source : "http://www.thatsmyhome.com/farmers/" Copyright : "That's My Home © 2000 - 2003" Contributed to the FareShare Gazette by Chupa; 8 November 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 287 Calories; 19g Fat (59.7% calories from fat); 18g Protein; 11g Carbohydrate; 1g Dietary Fiber; 105mg Cholesterol; 350mg Sodium. Exchanges: 2 1/2 Lean Meat; 1 1/2 Vegetable; 2 1/2 Fat. * Exported from MasterCook * Leek and Kasha Pie Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 6-11 Nov 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 ounces kasha water 1 medium onion -- chopped 1 bunch leeks -- washed and sliced 1/2 teaspoon thyme 1/2 teaspoon marjoram 1 bay leaf 2 tablespoons vegetable oil 1 garlic clove 4 ounces tofu 1/4 pint white sauce -- see below 2 tablespoons soy sauce 1 ounce bread crumbs -----WHITE SAUCE----- 1 ounce margarine 1 ounce wholewheat flour 1 pint soy milk Salt -- to taste Cover kasha with water and cook for 20 to 30 minutes. Add more water if necessary. Drain excess water. Preheat oven to 400F. Saute the onion, leeks, thyme, marjoram and bay leaf in the oil in a covered pot for 10 minutes. Line the base of an oiled casserole dish with the saute and cover with the cooked kasha. Put the garlic, tofu, white sauce and soy sauce in the blender and blend for 2 minutes. Pour over the kasha in the casserole. Top with the bread crumbs and bake for 40 minutes. WHITE SAUCE: Melt the margarine in a pot over low heat. Take the pot off the heat and stir in the flour. Cook for 5 minutes, stirring occasionally to make a roux. Set aside. Warm up the soy milk. Return the roux to a medium heat and add a little soy milk. Stir with a wooden spoon until smooth. Add the rest of the soy milk a little at a time, stirring till smooth after each addition. Add salt to taste. Makes 1 pint. Contributed to the FareShare Gazette by Chupa; 15 November 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 243 Calories; 17g Fat (62.0% calories from fat); 8g Protein; 16g Carbohydrate; 3g Dietary Fiber; trace Cholesterol; 749mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 3 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Leek Pie Recipe By : Serving Size : 5 Preparation Time :0:00 Categories : Volume 6-11 Nov 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 medium leeks 3 tablespoon olive oil 3/4 cup whole-wheat flour 1 teaspoon salt Pepper to taste 4 eggs -- beaten 1 cup milk 1/2 pound feta -- crumbled Preheat the oven to 375F. Strip all the coarse outer leaves and the tops from the leeks. Wash them, then slice the white and tender green parts into 1/2-inch discs. In a frying pan, heat the oil over a medium burner and saute the leeks in it for 5-6 minutes or until they are slightly tender. Do not let them take more than a little color. In a mixing bowl, combine the flour, salt and pepper and make a well in the center into which you pour the beaten eggs and milk. Whisk until smooth -- about 1 minute -- then stir in the crumbled feta and leeks. Grease a 9-inch quiche dish or pie pan with olive oil, then pour in the mixture. Bake for 45-50 minutes or until a knife blade inserted in the center comes out clean. This pie can be served warm or cold. If serving warm, let it rest for 5-10 minutes before cutting it. Source : "http://www.thatsmyhome.com/farmers/" Copyright : "That's My Home © 2000 - 2003" NOTES : This quick pie has no pastry crust, but during cooking the edges develop a crust-like texture. Leeks should be thoroughly washed to remove grit and sand which accumulates under the outer layers of the leaves. If desired, split the leek in half lengthwise to aid in the removal of grit. Leeks are then ready for use. Avoid over-cooking which makes them tough. They have acquired fame in soups and stews, but exhibit their versatility served au gratin, creamed, sautéed alone or in combination with other fresh vegetables. Contributed to the FareShare Gazette by Chupa; 15 November 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 280 Calories; 14g Fat (43.3% calories from fat); 10g Protein; 31g Carbohydrate; 4g Dietary Fiber; 156mg Cholesterol; 517mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 3 Vegetable; 0 Non-Fat Milk; 2 1/2 Fat. * Exported from MasterCook * Lentil Burgers with Pecan Sauce Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 6-11 Nov 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup lentils -- mashed 3/4 cup bread crumbs 1 egg white 1 garlic clove 1/2 teaspoon salt **Pecan Sauce** 1/4 cup onion -- cut fine 1 tablespoon butter 2 teaspoons whole wheat flour 1/2 cup soy milk or rice milk 1 tablespoon dry parsley 1 ounce pecans Mix lentils, crumbs, white of egg, minced garlic and salt. Make into six patties. Prepare pecan sauce, below. Pecan Sauce: Saute onion in butter; cook on high one minute. Reduce heat; add flour. Slowly add milk. Add parsley; cook until thickened. Cook patties in a small amount of oil. When they are cooked, pour on pecan sauce and serve. Irene Rundell: "Vegetarian Delights" Contributed to the FareShare Gazette by Chupa; 11 November 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 190 Calories; 6g Fat (29.9% calories from fat); 9g Protein; 25g Carbohydrate; 8g Dietary Fiber; 5mg Cholesterol; 328mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 Fat; 0 Other Carbohydrates.

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