Snapshots of life and crafts on our little homestead

Posts tagged ‘moussaka’

Menu for Week of February 4th

This weekend went far to quickly for my tastes. The one saving grace is that we traveled to the grain-and-feed store to pick up the seeds for our vegetable garden on Saturday — cannot wait to start the plants next month in the greenhouse…we are down to a small bag of heirloom tomatoes, a few bags of frozen pie pumpkins (use this in tomato-free Manarina sauce) and one bag of grated squash… we sill need to expand the gardens this year.

blackberry muffins

We started out today with blackberry waffles, coffee and yogurt (South American blackberries were available at the co-op this past week). What a nice treat.

Menu for the Week

Last night I made what I like to call “kitchen sink” pasta salad to serve to today’s lunch guests. My family calls it kitchen sink because it is never the same twice — I have a tendency to use whatever fresh produce, canned items and spices I happen to have in the house at the time. For this batch I included:  brown rice pasta, olives, sweet pickles, artichokes, dried tomatoes, celery, carrots, garlic, asparagus, chopped parsley,  basil, thyme, dill, sea salt, fresh ground pepper, goat cheese, olive oil and balsamic vinegar. For the rest of the week we prepared.

Breakfast

breakfast cups

Dinners

shepherds pie

Next weekend we will make gluten-free pumpkin scones as a special Sunday treat. Have a great week….

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Lentil Moussaka

lentil moussaka

Ingredients

  • 1 1/4 green lentils
  • 1 large eggplant, sliced
  • 4-5 tbsps oil
  • 1 large onion, chopped
  • 1 clove garlic, crushed
  • 1 large carrot, diced
  • 4 sticks celery, finely chopped
  • 1-2 tsps mixed herbs
  • 1 1/2 cups preserved tomatoes
  • 2 tsps shoyu sauce (Japanese soy sauce)
  • Black pepper
  • 2 medium potatoes, cooked and sliced
  • 2 large tomatoes or 1/2 pound of heirloom tomatoes sliced

moussaka prep

Sauce

  • 4 tbsps butter
  • 4 tbsps brown rice flour
  • Scant 2 cups unsweetened almond milk
  • 1 large egg separated
  • 1/2 cup grated cheddar cheese
  • 1 tsp nutmeg

Directions

  1. Cook the lentils in water until soft. Drain and reserve the liquid.
  2. Fry the eggplant in the oil, drain well and set aside.
  3. Cook the onion, garlic, carrot, celery in a little of the lentil stock.
  4. Simmer with the lid on until just tender.
  5. Add the lentils, mixed herbs and preserved tomatoes. Simmer for 3-4 minutes.
  6. Season with the shoyu and pepper.
  7. Place a layer of the lentil mixture in a large casserole dish and cover with half of the eggplant slices.
  8. Cover the eggplant slices with half of the potato slices and all the tomato.
  9. Repeat with the remaining lentils, eggplant and potatoes.
  10. To make the sauce, melt the butter in a saucepan, remove from the heat and stir in the flour to make a roux.
  11. Add the milk gradually, blending well, so that the sauce is smooth and lump free.
  12. Return to the heat and stir continually until the sauce thickens.
  13. Remove the pan form the heat ans cool slightly, Add the egg yolk, stir in the cheese and add the nutmeg.
  14. Beat the egg white until it is stiff, then carefully fold into the sauce.
  15. Pour the sauce over the moussaka, covering the dish completely.
  16. Bake at 350 degrees for about 40 minutes until the top is golden brown and puffy.

Note: The moussaka can be made ahead, assembled without the sauce and frozen. Defrost, add the sauce and cook as noted above.

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