Baked Moussaka ala ~DKBB~

Baked Moussaka ala ~DKBB~

(original recipe by Callie Nash in March 2018 edition of Cooking Light magazine)

1 pound lean ground beef

2 cups peeled, cubed eggplant (1 large eggplant)

1 red pepper, chopped

½ onion, chopped

1 Tbsp. chopped fresh thyme

1 Tbsp. minced garlic

1 can white beans, rinsed, drained, and slightly mashed

1 to 2 roma tomatoes, chopped

1 8oz. can tomato sauce

1 tsp. kosher salt

1 tsp. fresh cracked pepper

¾ cup plain Greek yogurt (1 small container)

2 large eggs, lightly beaten

• Preheat oven to 400° F.
• Brown ground beef in skillet over medium heat; drain; add in eggplant, bell pepper, onion, thyme, and garlic; cook 6 to 8 minutes.
• Add mashed beans, tomato, tomato sauce, salt, and pepper; heat thoroughly; spoon all into 9x13 glass baking dish.
• Combine yogurt and eggs in bowl, mixing well; pour this over the moussaka; bake 12 to 14 minutes, or until topping is bubbly and yogurt is set.
• Optional: sprinkle with fresh flat-leaf parsley and roasted pine nuts before serving.

Curried Lentil & Veggie Stew ala ~DKBB~

Curried Lentil & Veggie Stew ala ~DKBB~

(original recipe from the August 2017 edition of Cooking Light)

2 tsp. olive oil

1 small yellow onion, diced

2 cups zucchini, peeled and chopped

2 garlic cloves, sliced thin (or minced – your preference)

1 cup chopped Roma tomato, seeded

2 Tbsp. curry powder

2 Tbsp. ketchup

2 cups vegetable stock

2 Tbsp. flour

½ tsp. kosher salt

2 cups lentils, cooked per package directions

2 Tbsp. fresh lime juice

• Heat oil in large saucepan over medium-high heat; add onion and sauté 4 minutes; add zucchini and garlic and cook 3 minutes; add tomato, curry powder, and ketchup and cook 1 minute, stirring constantly.
• Combine vegetable stock and flour, whisking well to blend in the flour; add stock mixture to pan; bring to a boil; stir in salt and lentils and cook for 3 minutes.
• Remove pan from heat and stir in lime juice.

Add optional garnish, if desired, of plain whole-milk yogurt (not Greek-style) or sour cream and chopped, fresh cilantro to each serving.

Serve with toasted naan bread.

Chilean Salad ala ~CHB~

Chilean Salad ala ~CHB~

(recipe by Chuck Butterfield)

2 tomatoes, sliced

1 avocado, sliced

1 onion, thinly sliced

Kosher salt

Olive oil*

• Layer tomatoes, avocado, and onions on two small salad plates.
• Drizzle with olive oil.
• Add kosher salt (not too much).

Chuck discovered this salad on a trip to Chile. It has become one of our favorites, and is especially yummy when we have fresh garden tomatoes.

*Try it with garlic infused olive oil whisked with Spanish vinegar. Perfection!

Lentil Tomato Soup

4 1/2 cups of water
4 medium carrots, sliced
1 medium onion, chopped
1 cup lentils, rinsed
1 can (6 oz.) tomato paste
2 Tbsp. minced fresh parsley (or 2 tsp. dried)
1 Tbsp. brown sugar
1 Tbsp. white vinegar
1 tsp. garlic salt)
1/2 tsp. dried thyme
1/4 tsp. dill weed
1/4 tsp. dried tarragon (or 1 tsp. minced fresh )
1/4 tsp. pepper

• In a large pot, combine the water, carrots, onion, and lentils; bring to a boil.
• Reduce heat; cover and simmer 20-25 minutes, or until veggies and lentils are tender.
• Stir in the remaining ingredients; return to a boil.
• Reduce heat; simmer uncovered for 5 to 10 minutes to allow flavors to blend.

This is a quick fix for a cool fall, or cold winter, night. Add some biscuits or bread, and you have a good meal.

(I adapted this recipe from the November 2011 Taste of Home magazine.)