A few years ago I went to my friend Amanda’s house for dinner. Amanda is known for being good at just about everything, cooking is no exception, however, when she informed me she had just made Moussaka, the only visual my mind could come up with was poor little Toula Portokalos and her lunch that the bratty blonde girl made fun of in My Big Fat Greek Wedding.
The blonde girl behind her “What’s that?”. Toula: “It’s Mousska.” Blonde girl: “Moose kaka?!” I felt so bad for sweet Toula. What was in that green tuperware container anyway, my mind was fearful yet curious . . .
I’d like to report that Toula and Amanda had it right all along, I would trade all the wonder bread sandwiches in the world for one serving of Moussaka! Amanda’s made my mouth water and I wanted more, but it seemed quite the feat for a casserole. Despite many a internet search every recipe I found had about 15 steps and three different sauces and an ingredient list that was over my tolerable limit. Yet, in these times of seemingly unlimited time (I’m still unemployed . . . cue the sad face) I figured I could conquer this incredible casserole.
So, what is moussaka, you might ask? Well, although there are MANY variations GREEK moussaka is a layered casserole made with eggplant, ground meat (traditionally lamb), potatoes topped with Béchamel sauce and parmesan. The meat sauce is tomato based, but instead of Italian seasoning (Parsley, basil, oregano) it has cinnamon and nutmeg in it. Layers of potato, meat sauce and eggplant are common along with other vegetables.
If this sounds very odd, stay with me, it did to me too, I couldn’t really fathom enjoying meat with cinnamon in it, but somehow the cinnamon and the tomato sauce melds together in the most delicious way.
It can easily be made GLUTEN FREE, however I did not prepare my Béchamel sauce without flour. I like the fact that moussaka is a “one pot meal”, complete with veggies, potatoes and meat. It is packed full of flavor, so much so that I actually didn’t add any hot sauce to the recipe (can you believe it?). And it is better the next day! I read that Greek moussaka is traditionally served luke warm, and although this sets off my highly sensative former-dietary-manager-food-safety-alarm, I think they are right. It’s even good cold!
Time to layer it all together
Why on earth did I think this was hard? This was just as easy as lasagna (if not more so), and the Bechamel sauce took 10 minutes flat. Next time I make this and I know exactly what I’m doing, it shouldn’t take more than an hour. I made this in the afternoon and refrigerated it before cooking, it took about 90 minutes to cook in an 350degree oven! And it freezes very well, so I’m using some leftovers as happy hubby meals!
1.3 lbs ground turkey
1 tsp. cinnamon
1/2 tsp nutmeg
1/2 tsp pepper
2 tsp salt
1 small can (4oz) tomato paste
1 12oz can diced tomatoes
1 onion, halved and sliced
In a large skillet cook ground turkey on medium high heat until no longer pink (4-6 minutes), drain excess oil, add cinnamon, nutmeg, pepper, salt, tomato paste, diced tomatoes and onion to skillet, turn to medium heat, stir and cover, allowing onions to soften and flavors to meld. Cook for 10 minutes stiring frequently, so meat sauce doesn’t burn, it will be thick and mostly turkey.
8 medium-small eggplants (the huge ones in the grocery store, you probably do not need more than 2)
2 TB salt
3 TB olive oil
Preheat broiler to high. Thinly slice eggplant, toss with salt in a colander over sink, allow for salt to pull the excess liquid out of the eggplant, let sit for 20 minutes. Once done, rinse the eggplant (yes this seems counter-productive, but this technique really takes the bitter edge off and brings out the natural flavor of the eggplant). Place eggplant on a sprayed, non-stick pan, drizzle with olive oil and broil until edges brown, 5-6 minutes. Remove from oven and allow to cool.
10 small red potatoes, sliced thin
In a large casserole dish (sprayed with non-stick coating) place one layer of sliced potatoes in bottom, top potatoes with HALF of the turkey sauce, follow with a layer of eggplant (I used ALL the eggplant in one layer) follow with the other half of the turkey sauce. Top this with another layer of potatoes, let sit while making the béchamel sauce.
1 12oz can evaporated milk + regular milk to make 2 cups
1/4 cup flour
1/4 cup butter (half stick)
1/2 cup parmesan cheese
Heat milk in small sauce pan just until boiling, take off heat immediately allow to cool slightly. In small pan mix butter and flour together on medium heat to form a roux, once butter and flour are incorporated add milk slowly while whisking quickly to ensure the sauce does not become lumpy. Add 1/2 tsp nutmeg and 1 tsp salt, allow sauce to cool slightly and pour evenly on top of final potato layer.
Top with shredded parmesan cheese
Bake in a 350degree oven for about 90 minutes, béchamel sauce should have a nice brown color to it. Your kitchen should smell so awesome your mouth is watering.
Next time I’ll incorporate green peppers, mushrooms and zucchini into the layers. This was truly incredible. And although the béchamel sauce is far from healthy it is actually lower in calories than cheese, next time I’ll try one of the yogurt based béchamel sauces that are so popular on pinterest, I’m sure it’ll be AMAZING!
This is off my normal topics, but I wanted to share my brilliant idea!
Ok, brilliant is an overstatement. However, this has helped my manic obsessiveness over the destruction of sensitive documents.
I’ll be the first to admit, I’m rather manic about my security, of bank statements, account numbers, what have you. We get so much junk mail, and even my address, name number on junk mail or envelopes bugs me. I drive my poor husband crazy, if anything has our address on it or sensitive numbers I can’t stand it just going to the dumpster, I want it appropriately destroyed for all time. I had a paper shredder a few years ago that received too much action and ceased to work efficiently. It was bulky and the noise it made was downright annoying. Besides the fact, every time I went to empty it I inevitably got little paper confetti EVERYWHERE.
We don’t have a fireplace, if we did that would be our preference is to just burn our sensitive documents.
When I suggested to Matt that we just rip the papers to shreds and then bury them, he said that, although that would be the method of choice for his old dog Skookum, unless we adopt a dog and assign him to the task of disposing of our documents we should come up with a more logical option.
I also couldn’t bring myself to shell out $40 for another paper shredder or just hoard all the papers away until I visit my parents wood burning stove in the fall.
I started taking each paper and ripping out all names, numbers, addresses, codes, etc that I considered to be off-limits, it ended up being less than 10% of each page.
It took some time to look at every piece of paper, every credit card offer, bill statement, but I tossed the bulk of it. And the ripped up scraps that had our info on it. I just tossed in a bowl with hot water.
AH HA! I let it marinate in it’s little bath for a bit, ripped it up a little more with my fingers, squeezed it into a little ball, getting rid of the water and tossed it in the trash!
Voila! All my obsessive manic-ness in one little ball, BWAHAHAHAHA.
*Ahem* Anyway, um, yes. So, that is how I tame the wild obsessive beast that screams within me that every human in the world is dying to steal my identity, while saving some money at the same time.
How do you destroy your sensitive documents?
They are finally here! Really delicious fresh Washington nectarines! They aren’t the most beautiful nectarines I’ve ever seen, actually this particular crop on this first variety is lacking in size and appearance, but taste is first rate! They are incredible!
I took a few home from the market on Saturday for fresh eating, but most that I took were soft and bruised (the rejects!) So I sliced off the bad parts, cooked them up with some sugar and lemon juice and made nectarine sorbet!
And as usual I made a horrible mess (overflowing both the food processor and spilling all over the ice cream maker.
I poured the nectarine puree straight into the ice cream maker, let it take a turn in it for about 40 minutes (longer than I planned). And it was perfect!
About 15 small Nectarines
3/4 cup of sugar
1.5 cups of water
Juice of 2 lemons
Chop up nectarines, leaving skin on. Place chopped up nectarines, sugar, water and lemon in medium saucepan, allow to boil, stiring occasionally. Allow to cook down, but be careful that nectarine mixture does not scald on bottom of the saucepan. Allow to cook for 10-20 minutes, depending on ripeness of fruit. Remove from heat and allow to cool.
Puree nectarine mixture in food processor (probably in stages, because I really overflowed mine). Pour into ice cream maker and allow to turn for about 40 minutes. You do want nectarine mixture to be as cool as possible so it doesn’t melt ice cream container.
We have a 1 quart ice cream maker, this amount filled it perfectly.
This is the second recipe in my “Happy Hubby Meals” series. Great, easy freezable meals for Matt for lunch.
I still have a half a box of peaches despite eating them all week long. So, naturally I had to figure out a way to incorporate them into Matt’s lunch meals. This recipe turned out to be incredible! I didn’t want it to be too sweet, but despite the peaches the flavors of the teriyaki sauce and chicken were in the savory, pleasantly sweet range without tasting sugary.
I knew I wanted to slow-cook it, and yet again Betty Crocker to the rescue. The inspiration recipe, had ginger and canned peaches neither of which I wanted.
After the chicken cooked I ladled out about 2/3 cup of the incredible spicy/savory/peachy sauce onto about 1 cup of basmati rice, already portioned into the pyrex bowls. I then topped that with chopped broccoli florets and a sprinkle of sliced almonds and there you go!
Peach Chicken with Broccoli
12 peaches, sliced
1 onion, sautéed until translucent
4 chicken breasts
2 TB fish sauce
1/2 cup teriyaki marinade (like Soy Vay or whatever you have)
1 cup water
1 TB teriyaki Sauce
2 TB Sriracha
1/2 jar cranberry sauce
1/4 cup cornstarch
8 cups cooked basmati rice (about 3 cups dry made this)
3 large broccoli crowns, chopped
Layer chicken breasts into slow cooker, top with onion and peaches. In small bowl mix teriyaki marinade, water, sriracha, cranberry sauce and cornstarch together, pour on top of chicken, onion and peaches. Cook on high for 4 hours. Pull chicken breasts out and divide sauce onto 8 4-cup pyrex bowls. Shred chicken and divide into bowls. Top with broccoli and sprinkle with almonds.
We live in Spokane.
Spokane lives in the shadow of comparison to Seattle and Portland. Which isn’t very fair. Spokane is neat in it’s own right, but the diamonds in the rough are a little fewer and farther between than in Seattle, they require a little more digging to discover. But when you do, you can truly claim them as your own. One of the little diamonds we’ve discovered is The Elk, in Browne’s Addition.
The Elk has all the charm of your favorite greasy spoon but with excellent food, it’s a great place to take out of town friends or to grab a brew on a Friday night. Matt and I enjoy splitting their Reuben sandwich with a side of their INCREDIBLE roasted corn pasta salad.
I made this for the 4th, it was a hit, however it was pretty spicy.
I almost followed their recipe exactly, I used 1/3 cup cracked black pepper mayonaise and I only used a half a bunch of cilantro. It was about 3 times spicier than the salad the Elk serves, but everything else was just about right.
To roast the corn I pre-heated my oven to 350F and put the un-husked cobs right on the oven grates, they roasted for about 40 minutes, they were more flavorful than frozen or boiled corn and had a better crunch. Yum!
Roasted Corn Pasta Salad
1/2 onion, chopped and sautéed until translucent
3 corn cobs, roasted in oven and the kernels chopped off, about 2 1/2 cups
4 ½ cups uncooked fusilli
2/3 cups mayo
1/2 cup black pepper mayo
1/2 bunch cilantro roughly stemmed
2 Tablespoons chipotle puree (canned chipotle peppers with adobo sauce pureed in food processor)
Salt to taste
Cook fusilli in salt seasoned water, rinse with cold water, set aside. Mix mayonaise, corn, onions cilantro and chipotle puree together. Toss fusilli together with mayonnaise mixture. Salt to taste and chill overnight.
They are BACK.
We’ve waited since October. 8 long months for them.
Of course you have been able to purchase peaches from Chili, Mexico or California for quite some time. But this is just about the very first of the Washington peaches. They start out small and cling but a month from now they’ll be incredible! These peaches are a teaser of better things to come.
I made up my own recipe based on a few that I read on pinterest.
Fresh Peach Salsa
12 small peaches, washed and chopped (I peeled about 1/2 of them, peel if you want, you don’t have to)
2 cups cherry tomatoes, halved
2 jalapeño peppers, diced (toss seeds out if you want less spicy)
1/2 onion, chopped
1/2 bunch of cilantro, chopped
2 cobs of corn, roasted and kernels chopped off cob
1/4 cup apple cider vinegar
2 TB salt
Toss everything together gently. I have found salsas to be tastier the next day, drain excess liquid before serving.