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Vegetarian Moussaka

Let me just say that we are a family of carnivores… meat eaters… whatever… I’m just saying …

However, once in a while I come across something veggy that sounds interesting. So the questions always are “Will it taste good?” and “Will it fill my husband up?” The answer for this recipe is YES!!!

Once again I was sucked in by the marketing. The picture of this recipe was so yummy looking! It was tasty as is although I did add a bit more cheese because cheese makes everything better! *Note my pictures are not as pretty as the cookbook! 🙂

Here is the recipe:

Vegetarian Moussaka

Source: Great Taste Low Fat, One -Pot Meals by Time Life Books

Serves 4

Ingredients:

  • 1/2 cup reduced-sodium chicken broth, defatted
  • 2 tablespoons red wine vinegar
  • 2 eggplants (@ 8 oz each), cut lengthwise into 1/4″ thick slices
  • 8 oz orzo
  • 2 teaspoons olive oil
  • 1 large onion, coarsely chopped
  • 5 cloves garlic, minced
  • 2 tablespoons flour
  • 1 1/2 cups low fat milk
  • 3 oz part skim mozzarella cheese, shredded (@ 3/4 cup)
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 oz can no-salt-added tomato sauce

How to pull it all together:

  • Preheat oven to 425°. Spray 2 baking sheets with nonstick cooking spray.  In a large bowl, combine the broth and vinegar. Add the eggplant, tossing to coat. 
  • Arrange the eggplant slices on the baking sheet and bake for 15 minutes, or until soft.
  • Meanwhile (at the Batcave lol) in a large pot of boiling water, cook the orzo until just tender, drain well and set aside
  • In a large saucepan, heat the oil until hot but not smoking over medium heat. Add the onion and garlic and cook, stirring frequently, until onion is softened, @ 7 minutes. Add the flour and cook, stirring constantly until light golden, @ 4 minutes.
  • Gradually whisk in the milk and cook, whisking frequently, until the mixture is slightly thickened, @ 4 minutes longer.
  • Remove from heat and stir in the orzo, all but 2 tablespoons of the mozzarella, the oregano, rosemary, salt and pepper
  • Spray a 9×9 inch baking dish with cooking spray. Line 2 sides of the dish with eggplant slices, leaving a 2 inch overhang. Spoon the orzo mixture over the eggplant, fold the eggplant ends over the mixture, and pour the tomato sauce on top. Bake for 20 minutes, or until moussaka is piping hot. Sprinkle remaining 2 tablespoons mozzarella on top and bake 2 minutes longer or until cheese is melted.

Fat:9 grams

Calories: 423

Sat Fat: 3.2

Carb: 68grams

Protein: 19g

Cholesterol: 16 mg

Sodium: 522 mg

**You can unhealthify this recipe and maybe make it more flavorful. You know what to do! 🙂

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greek-bean-stew-with-feta-2

 

I ♥ FETA!!

And…. I’m starting to like beans.  But only certain ones… not the nasty ones! Let’s just make that very clear.  However, in an effort to expand the repertoireof recipes I make I happened upon this one.  Once again, I was a sucker for marketing. Yup, the pretty picture in the cookbook sucked me in!  Reading through the ingredient list it sounded pretty simple and non yucky (even with the beans). I mean, how can you go wrong with yummy, tangy, creamy feta cheese?  You can’t!  So I tried it out and had it for dinner as hubby is at some Darts and Snooker night (weird British Pub thing… don’t ask).  Anywho… it was super delish and very filling!  I find beans in general kind of confusing… especially over here in England as sometimes they are called something different.  So, I just looked at the picture in the cookbook and tried to match it to one of the cans in the local Sainsbury.  Turns out I used butter beans… they were good even plain!  I may be converted yet! 

The recipe is from the book Good Cooking, The New Basics by Jill Dupleix.  So far, everything I’ve tried out of this book has been awesome!  The little trivia portion of the recipe says that the traditional beans to be used are dried gigantes(What the heck is that? Sounds a bit scary!).  It then goes on to say that since those beans need overnight soaking (too much work for me) you can use canned jumbo lima (hurl!), cannellini (um ok) or red kidney beans (shudder unless they are in chili).  I (as you can read above) just matched the pictures like a 3 year old would.  And I’m glad I did!

This recipe is both South Beach and WW friendly (ballpark @ 5 pts per serving, but you can get it lower)… it can be made more so by halving the amount of olive oil and replacing with cooking spray… you can also use low fat feta and replace the sugar with a sweetener.

 

Here is the recipe:

Greek Bean Stew with Feta

Source: Good Cooking, The New Basics by Jill Dupleix

Serves 4

Ingredients

  • 1 onion, peeled (dur? why do they put that on there? Like you’re going to cook the onion in it’s skin whole? eww!)
  • 2 tablespoons olive oil, plus extra for serving
  • 2 garlic cloves, crushed (I minced mine up with the knife)
  • 14 oz can crushed tomatoes
  • 1 tablespoon tomato paste
  • 2 bay leaves
  • 2 tablespoons minced parsley
  • 2 tablespoons minced dill
  • 1 teaspoon sea salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon paprika
  • 1 tablespoon sugar (you can replace with a sweetener I would think if you are carb counting, although I don’t think 1 tbs will kill you)
  • 3 cups canned beans
  • 4 oz feta cheese

How to pull it all together:

  • Halve and finely slice the onion. Heat olive oil in a heavy pan and fry the onion until soft but not browned. 
  • Add the garlic, tomatoes, tomato paste, and 2 cups water. 
  • Stir in bay leaves, parsley, half the dill, the sea salt, pepper, paprika, and sugar, bring to a simmer.
  • Simmer, partially covered, until nice and thick, 20-30 minutes.  Drain and rinse beans, then add them to the stew and simmer gently for 10 minutes longer.
  • Rinse the feta cheese (I didn’t do this), pat dry, and cut into chunky cubes.  Add to the pan and simmer until the cheese is soft, about 5 minutes.
  • Serve in small bowls, drizzled with a little extra olive oil (I didn’t do this either) and sprinkled with the remaining dill.  Serve hot or room temperature, with some warm flat bread and a Greek salad.

 

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