Recipe #9 - Moussaka



Moussaka - before & after

 Moussaka is a labor of love.  It is a solid two hours+ of cooking.  I kid you not.  This is not a recipe for a quick dinner.  If you've never had it, moussaka is a yummy heartiness that you will CRAVE after you taste it for the first time.  When I make this, my husband tells me not to invite anyone over for lunch so that there will be more left over for him at dinnertime! 

I've adjusted a traditional recipe according to my cupboard: tarragon replaces herbes fines; tomato basil pasta sauce subs in for plain tomato sauce; long Japanese eggplants replace regular eggplants which tend to have large, hard seeds; and the egg is left out of the meat layer (one less step which seemed superfluous anyway).

Moussaka has a bechamel sauce on the top layer.  Bechamel starts with a roux, which is butter-fried FLOUR!  Not low carb by a long shot.  So my version uses soy flour and my sauce secret weapon - cornstarch.  Corn can be a friend; a tiny amount of cornstarch can thicken sauces like a pile of flour, and baby corn is a high-fiber yet tender veggie which is not yet loaded with carbs like the mature corn on the cob.

Ingredients:

• 4 large, long Japanese eggplants, cut lengthwise into 1/2 inch thick slices
• salt
• canola oil for frying
•  
• 1 tablespoon butter
• 1 pound lean ground beef
• salt to taste
• ground black pepper to taste
• 2 onions, chopped
• 1 clove garlic, minced
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 teaspoon tarragon
• 2 tablespoons dried parsley
• 1/2 (25 ounce) jar tomato basil pasta sauce
• 1/2 cup red cooking wine (or whatever red you have available)
•  
• 4 cups Mootopia (hi protein reduced carb) milk
• 1 stick (1/2 cup) salted butter
• 6 tbsp soy flour
• 1 heaping tsp cornstarch dissolved in a splash of cold milk
• 1 cup grated Parmigiano-Reggiano/Pecorino Romano cheese divided into 1/3 cup portions
• 1/4 teaspoon ground nutmeg
ground white pepper, to taste

Directions:

1.     Lay the slices of eggplant on paper towels; sprinkle lightly with salt then set aside to draw out excess water while preparing the meat layer.

2.     In a large skillet over medium heat, melt the butter.  Then add the ground beef, salt and pepper to taste, onions, and garlic. After the beef is browned, add the cinnamon, nutmeg, tarragon, parsley, pasta sauce, and wine.  Mix well. Simmer for a few minutes to evaporate the alcohol from the wine. Remove from heat.  (I don't salt my beef because the cheese, butter, cooking wine, & eggplant already have plenty of salt)

3.    In another skillet, heat the canola oil on medium. Fry the eggplant until browned & softened. Set aside on paper towels to drain. When adding more oil to the pan, pour oil in on the side of the pan closest to you, then tip the pan away from you to spread the oil throughout the pan.  This avoids splatters in your face!!!
4.     To make the bechamel sauce, begin by warming the milk in the microwave (use your Pyrex measuring cup to save washing up too many vessels). Melt the stick of butter in the eggplant skillet over medium heat (bits of caramelized eggplant flavor will enhance the béchamel). Whisk in soy flour until smooth. Lower heat; gradually pour in the warm milk, the dissolved cornstarch, & 1/3 cup of grated cheese.  Whisk constantly until it thickens.  Season with white pepper. 
5.     Preheat oven to 350F.  Meanwhile, arrange a layer of eggplant in a buttered 9x13 inch baking dish. Cover eggplant with all of the meat sauce.  Sprinkle 1/3 cup of cheese over the meat. Cover with remaining eggplant, and sprinkle another 1/3 cup of cheese on top. Pour the bechamel sauce over the top, and sprinkle with the nutmeg.
6.    Bake for 45 minutes - 1 hour at 350F.

Original recipe: http://allrecipes.com/Recipe/moussaka/detail.aspx

Recipe #8 - Chicken Curry in a Hurry

Chicken Curry in a Hurry - before & after

I love to start my recipes with a 'before & after' photo.  Just as it can be inspiring to see personal transformations, cooking transformations may inspire you to try something new!

I don't like to cook very spicy so that the kids can also partake.  If you want some fire though, add 1 tsp red chili powder when you add the ginger or 1 whole fresh jalapeno when you add the tomato or spice it up to your own taste.

One technique that I mentioned previously (see Recipe #7 - Indonesian-Inspired Chicken with Snow Peas & Baby Corn) is marinating the protein with cornstarch.  This is an oriental technique that you don't find in authentic South Asian cooking.  But it lends itself to a speedy preparation.  Real Indian curry is simmered for-EVER to produce that awesome flavor.  You know when your curry is done because the oil separates from the sauce (a trick I learned from my in-laws).  To speed things up, I use the cornstarch to tenderize the meat and thicken the sauce.

Indian curry is usually served with rice or flat bread - a refined carb of some kind.  Serve yours with a cucumber & tomato salad or in a lettuce cup for a reduced carb, refreshing taste that won't bulk you up.  Or scoop it up with a reduced carb tortilla.  Cucumber salad is super easy to make: slice up your cukes & tomatoes however you like; then splash with lemon/lime juice & sprinkle on some salt to your taste plus a dollop of Greek yogurt too to cool off the palate.  Done!

Ingredients:
2 tbsp coconut oil
½  white onion, finely minced
2 tsp garlic, minced
2 tbsp ginger, minced
1 cup tomato, diced (I prefer grape tomatoes)
1 ½ lbs boneless, skinless chicken thighs, cut into 1 inch pieces
2 tbsp (yellow) curry powder
½ tbsp. corn starch
Drizzle of canola oil (~1 tsp)
1 ½ tsp sea salt (or to taste)
1 tsp Splenda
1 cup unsweetened coconut milk
2 tbsp fresh cilantro, chopped

Marinate chicken with corn starch, curry powder, & canola oil.  Preheat a skillet over medium high heat.  Add the coconut oil and sauté the onion until translucent; add garlic, salt, & ginger and continue to cook until caramelized (slightly brown).  Add the chicken and cook until the chicken is browned on all sides.  Add the tomato, salt, Splenda, and coconut milk.  Reduce heat to medium low and simmer until the chicken is cooked through & sauce thickens.  Remove from heat and stir in the cilantro. 

Original recipe: http://www.eclecticcook.com/quick-chicken-curry/