Eggplant Salad – Баклажан Салат

Russian Eggplant SaladIngredients:

1 eggplant, peeled and sliced into 4″ strips
1 green bell pepper, seeded and sliced into strips
1 red bell pepper, seeded and sliced into strips
1 tomato, sliced into strips
1 onion, sliced thinly
¾ teaspoon white sugar
½ teaspoon salt
1 tablespoon and 1 teaspoon vegetable oil
1 tablespoon and 1 teaspoon red wine vinegar
1 tablespoon and 1 teaspoon water

Directions:

Place the eggplant, bell pepper, tomato, and onion into a large pot. In a small bowl, stir together the sugar, salt, oil, vinegar, and water. Pour over the vegetables. Bring to a boil and cook over medium heat for 30 minutes. Serve warm.

Mains: One Meat & One Dairy – And Everyone Is Happy!

Moussaka

Mousakas Latheros (Vegetarian Mousaka)

Ingredients:

4 medium eggplants
1 cup oil
3 medium potatoes, thinly sliced
2 large onions, thinly sliced
3 large tomatoes, peeled and seeded, finely chopped
3 garlic cloves, minced
Salt and pepper
1 cup milk
3 large eggs, beaten
8 oz. Feta cheese, crumbled

Instructions:

Preheat oven to 350 degrees. Remove the stems from the eggplants and cut lengthwise into thin slices. Sprinkle lightly with salt and set aside to drain in a colander. Heat the oil in a large skillet. Lightly sauté the potato slices over medium heat until they start turning golden, about 2 minutes. Remove from the oil with a slotted spoon and set aside. In the same pan, sauté the onions until they are soft and golden, then remove from the oil and set aside. Add the eggplant to the skillet and sauté until soft and lightly coloured. Remove from the skillet and layer the vegetables in a medium baking pan, beginning with the eggplant, then potatoes, then the onions, until all of the ingredients are used. In a bowl, combine the tomatoes, garlic, salt and pepper, and spread the mixture over the vegetables. In another bowl, thoroughly mix the milk, eggs and feta cheese. Pour this mixture over the tomatoes. Rock the baking dish gently to distribute the cheese mixture evenly. Bake for 45 minutes until the top is golden brown and crusty.

Greek Lemon Chicken 1

Greek Chicken

Ingredients:

8 boneless, skinless chicken breasts, cut into strips
2 lemons
4 large cloves of garlic, mashed
2 tablespoons fresh oregano
1 teaspoon kosher salt
1 teaspoon freshly ground pepper
4-5 pepperoncini, sliced, plus liquid from jar
½ cup olive oil

Directions:

In a large container or freezer bag, place the chicken, the salt, pepper, sliced pepperoncini, and the mashed garlic. Rub the oregano in your hands to bring out the essential oils and add that to the mix. Zest the lemons, then quarter and squeeze the juice from the lemons into the mixture and add the lemons and zest as well. Lastly add the olive oil and about ¼ to ½ cup of juice from the pepperoncini to the mixture. Seal the bag or cover the container and toss the chicken around to make sure every bit is covered. Let marinate for 30 minutes to an hour in the fridge. Do not let it go overnight, as the acids in the salt and lemons will start to cook the chicken, and it will become rubbery. In a large skillet, sauté the chicken, (along with the bits of lemon, peppers and garlic) in the oil from the marinade. The chicken will brown up nicely. Sauté until cooked through. Serve over rice, couscous or orzo.

Sneaky Veggie Lasagna

Lasagna

Ingredients:

12 Lasagna noodles
2 cups Tomato sauce
1 Zucchini, medium
1 Eggplant, medium
1 Red Pepper
5 cloves of Garlic
Extra Virgin Olive Oil (EVOO)
2 cups Ricotta Cheese (or low fat creamed cottage cheese)
1 cup Parmesan Cheese
1 cup shredded hard cheese, like Mozzarella
2 eggs
Salt and pepper to taste

Preheat the oven to 400 degrees, and lightly grease or spray a cookie sheet. Wash all the vegetables, removing the stems from the larger vegetables. Slice the zucchini in half, lengthwise and place cut side down on cookie sheet. Slice the eggplant in half. Leaving the skin intact take a paring knife and gently slice around the rim of the flesh, then criss-cross the flesh of the eggplant. Place cut side down on the cookie sheet. Slice the pepper in half and remove the core and any seeds. Place cut side down on the cookie sheet. Wrap the garlic cloves in tinfoil, sprinkle with salt and pepper and EVOO, then make into a little baseball shaped package and place on the sheet. Sprinkle all the remaining vegetables with EVOO and salt and pepper. Place in the oven for around 15 minutes, checking to see how the vegetables are doing. The skins may blacken (especially on the peppers) this is NORMAL!! TIP: Keep your over door slightly ajar during this, so that you don’t set off your smoke detectors.

While the vegetables are roasting, bring a large pot of water up to a boil on the stove. Once the water has reached a rolling boil, add a heaping tablespoon of salt and drop in the pasta noodles. Cook, minus a minute or two, according the pasta’s directions on the package they came in. Drain the noodles into a colander and allow to cool so that you can handle them to layer.

Remove the roasted veggies from the oven. Allow to cool for a few moments while you reduce the oven temperature to 350 (for baking the lasagna) and while you set up your food processor with the metal chopping blade. In your food processor, add the cloves of garlic, the zucchini, the eggplant, minus the skin (which should just slide out since you scored it). For the pepper, try and remove as much of the pepper skin first before adding it to the mix, but you don’t have to be perfect. Give the vegetables a few whirls to break everything down. Next add the ricotta and parmesan cheeses to the mix. Hit the pulse button to mix it up, then add the eggs and a touch of salt and pepper to taste. Give it once last pulse to fully combine.

Lastly, in a 9×13 baking dish layer the lasagna as follows: Tomato sauce, Noodles, Cheese/Vegetable mixture, grated cheese, repeating until the dish is filled and ending with noodles, sauce and grated cheese. Bake at 350 degrees for 45 minutes or until brown and bubbly. Let sit for 15 minutes before cutting into, to allow the cheese to set.