"Easy Moussaka"

As promised for my dear friend Patricia, an easy recipe for moussaka.

1 lb. ground lamb
1 cup of chopped onions
1 1/2 cups of coarsely chopped peeled eggplant
1 cup coarsley chopped peeled potato
1/2 cup of tomato sauce
3/4 tsp. ground nutmeg
1 tsp. chili powder
1/2 tsp. salt
1/2 tsp. garlic powder
1/2 cup grated Parmesan cheese

2 eggs
1 cup plain yogurt

In a large skillet, cook lamb and onion until meat is browned and onion is tender, about 20 minutes. Drain off excess fat. Stir in eggplant, potato, tomato sauce, chili powder, nutmeg, salt and garlic powder.  Simmer covered for 20 minutes or until potato and eggplant are tender. Stir in cheese.

Spoon into a 1 1/2 quart casserole. Beat together eggs and yogurt.  Spoon on top of eggplant mixture. Bake uncovered in a 350 degree oven for 35 minutes or until the top is set.

This recipe is  from the Joy of Greek Cooking (with an American Accent) by the Philoptochos Society of the Annunciation Greek Orthodox Cathedral, Detroit MI, 1988, contributed by Mary A. Madias on page 111.

Tourlou Tava – Baked Veggies

Have you recently harvested a lot of zucchini from your garden? This is a delicious way to use them in combination with other vegetables.

2 medium zucchini
2 large potatoes
1 lb. of okra (or one box of frozen)
1 lb. of tomatoes (fresh or canned)
2 large onions
1 cup of extra virgin olive oil
1 tbsp of oregano
1 tbsp of basil
1 tbsp of parsley
1 tbsp of garlic powder
Salt and pepper

Clean and peel potatoes. Slice potatoes, onions, tomatoes and zucchini. Okra may be sliced or left whole. Arrange vegetables in a baking dish individually by layers. Sprinkle herbs, garlic, oil, salt and pepper on each layer. Add a small amount of water, enough to almost cover vegetables. If using canned tomatoes, incorporate the juice instead of water. Bake in 350 degree oven one hour or until veggies are done.

How to make a Greek Salad

1 head of iceberg lettuce
1 Romaine lettuce
3 large tomatoes
1/2 red onion (or you can substitute with green scallions)
1 large cucumber rinsed and peeled (I prefer seedless greenhouse)
1 lb of Greek or French feta ( I prefer French sheeps milk feta )
1 can of sliced beets
@20 Black Kalamata olives – pitted

Into a lettuce spinner add iceberg lettuce, ripped by hand into small pieces. You can cut the romaine lettuce with a knife because it doesn’t bruise/brown like iceberg. Add cut Romaine into lettuce spinner, rinse well, drain and spin until all the moisture is gone.

Into a large bowl add both lettuce.  Cut the peeled cucumber in thin halved slices and add.  Cut the tomatoes in small wedges  and add.  (Be sure to remove the circle core at the top of the tomato.) Cut the red onion into half moon slices and add. Drain and rinse the beets. Cut the beet slices in half and add. Add the olives. Cut the feta into small cubes and add. Toss gently.

Greek salad dressing
Into a jar mix:
1 cup of extra virgin olive oil
1/2 cup of red wine vinegar
1 tsp dry oregano
1 tsp dry basil
1 tsp garlic powder
1/2 tsp salt
1/4 tsp pepper
1/8 tsp of dijon mustard (acts as an emulsifier)
Put the lid on the jar and shake vigorously until blended.
Add dressing to the salad to your taste and toss again. Any dressing left over can be kept in reserve in the jar. (I like my salad drenched!)

Roast Chicken with Potatoes

5 to 6 boneless skinless chicken thighs
(I prefer hormone and antibiotic free)
1/2 cup of extra virgin olive oil
1 cup of water or white wine
6 to 8 small red skin potatoes cut in quarters (with peel but scrupulously cleaned)
Juice of one large lemon
One large crushed and diced garlic clove or 1 tsp garlic powder
Oregano, Basil and Salt and Pepper

Place chicken in a small roasting pan. Peel and quarter the potatoes and place in the pan around the chicken. (Sometimes I put the potatoes under the chicken.) Drizzle olive oil on chicken and potatoes.  Sprinkle with garlic, oregano, basil, salt and pepper. Pour lemon juice, water or wine all over chicken and potatoes. Bake in 350 degree oven for one hour. Baste occasionally with pan juice.