Last night’s dinner

Here it is all packed-up for Stephen’s lunch. Madison decided to sleep briefly when it was ready and I opted to eat with my husband for the first time in 10 weeks so I didn’t get a picture of the plate.

I actually didn’t serve it with salad in the end but instead I made roasted vegetables. Take a variety of veg out of the fridge that need to be used up (carrots, potatoes, celery, zuch…) and marinate with; rosemary, pepper, 2 T. of soy sauce, 3 T. balsamic vinegar, 2 T. olive oil, chopped garlic and pepper. Place on a silicone lined (or parchment paper) cookied sheet and roast at 375 until cooked through.

Tonight’s inspiration
Tomorrow is organic bin night and I need to clean up anything in the fridge. I have to finish the milk to get the glass bottles out to be taken back and I’ve got; eggplant, celery, tomatoes and mushrooms to use up too.

Ergo moussaka! Now this is the cheater’s version so I am going to make anyone who is Greek cringe. However, it is really quick and is especially good the next day.

Meat layer:
Brown in a skillet; 1 lb. ground beef, clove garlic, chopped celery (1 rib), 4 mushrooms chopped, 2 tsp. dried mint, 1 tsp each thyme and oregano. When browned add in a chopped tomato, dash red wine and 1/3 of a cup of tomato sauce.

Medium Eggplant:
Slice lengthwise so that the eggplant resembles lasagne noodles. Press into breadcrumbs on both sides. I really like to use panko crumbs.

Bechamel layer:
Take 3 T. each of butter and flour, heat in a small saucepan. Cook briefly to get out the raw flour taste. Gradually add in 2 cups of milk until you have a nice smooth sauce. Season with salt, pepper and nutmeg. Add in 2/3 cup of parmesan.

In a lasagne pan place half the meat mixture, top with 1/2 of eggplant, second half of meat mixture, second half of the eggplant and the bechamel sauce.

Bake at 350 degrees for 45-60 min. or until firm and bubbling through.

I served this with a fab green salad topped with blueberries.

Made a new dressing to go with it too (from “Clean Living” magazine)
1 tsp dijon, 2 T olive oil, 2 T wine vinegar, 3 T chicken stock, 10 basil leaves chopped, 1 T chopped walnuts, salt and pepper. Whisk al together.

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