Moussaka

Have you ever watched "My big, fat, Greek Wedding"?
If so you reallly need to try this recipe, then sit down and watch it again. :)
Although, it will not be exactly like the original "Greek" recipe, as it is uses ground beef instead of lamb, it will still be rather tasty. Which, in my opinion ground beef is better, lamb is just not appealing to me... :D Anyways, I served it with a Greek salad, and homemade bread ( made by my sister, Lauren).
Hope you enjoy!

Moussaka:

• 2 eggplants (about 1 1/2 pounds), sliced crosswise 1/4 inch thick
• 4 zucchini (about 2 pounds), sliced crosswise 1/4 inch thick
• Salt and pepper
• 1/4 cup extra-virgin olive oil
• 1 bunch scallions, thinly sliced
• 3 cloves garlic, finely chopped
• 3/4 pound lean ground beef
• One 15-ounce can crushed tomatoes
• 3 ounces gruyère cheese, shredded
• 1 pint low-fat cottage cheese

Triple the veggies to use less meat than in a typical moussaka.

Swap lean beef for ground lamb to reduce saturated fat.

Use a cottage cheese topping instead of a traditional white sauce for more protein.

Directions:

1. Preheat the oven to 500°. Line 2 baking sheets with parchment paper. Place the eggplant and zucchini in two large bowls and season with salt; let stand for 40 minutes. Rinse the vegetables and pat dry. Arrange in a single layer on the prepared pans and toss with 3 tablespoons olive oil. Roast until golden, about 20 minutes. Transfer to a 9-by-11-inch baking dish. Lower the oven temperature to 350°.

2. Meanwhile, in a large skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the scallions and garlic and cook, stirring, for 2 minutes; add the ground beef and cook, breaking up the meat, for about 4 minutes. Add the tomatoes and simmer until thickened, about 10 minutes; season with salt and pepper. Spoon the meat sauce over the eggplant and zucchini. Top with half of the gruyère.

3. Using a food processor, puree the cottage cheese. Spoon the puree onto the moussaka, top with the remaining gruyère and bake for 17 minutes. Transfer to the broiler and cook for 3 minutes. Let stand for 15 minutes before slicing.

Chocolate Scones

These are delicious.They are also a great excuse to have a brownie for breakfast.:)~Lauren

Chocolate scones

Recipe:

2/3 cup (160 ml) heavy whipping cream

1 large egg, lightly beaten

1 teaspoon (4 grams) pure vanilla extract

1 3/4 cups (245 grams) all purpose flour

1/4 cup (25 grams) Dutch-processed unsweetened cocoa powder

1/2 cup (100 grams) granulated white sugar

2 1/2 teaspoons baking powder

1/4 teaspoon salt

1/3 cup (75 grams) cold unsalted butter, cut into small pieces

1/3 cup (50 grams) semisweet chocolate chunks or chips

1/3 cup (50 grams) white chocolate chunks or chips

For Tops of Scones:

1 large egg

1 tablespoon heavy cream

Garnish:

Devon or softly whipped cream

Preheat the oven to 375 degrees F (190 degrees C) and place rack in center of oven. Line a baking sheet with parchment paper.

In a small bowl whisk together the whipping cream, egg, and vanilla extract. Set aside.

In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder and salt. Using a pastry blender or two knives, cut the butter into the flour mixture until it resembles coarse crumbs. Stir in the chocolate chunks (chips). Add the cream mixture and stir just until the dough comes together (add more cream and/or flour as necessary).

Transfer the dough to a lightly floured surface and knead a few times. Shape the dough into an 8 inch (20 cm) circle. With a 2 1/2 inch (7.5 cm) heart shaped cookie cutter, cut into scones. Gather any scraps together, knead, and then cut out more scones. Brush excess flour from the bottom of the scones, and place them on the baking sheet. Make an egg wash of one well-beaten egg mixed with 1 tablespoon milk and brush the tops of the scones with this mixture.

Bake for about 15 minutes or until they are firm around the edges but a bit soft in the center. A toothpick inserted into the center of a scone will come out clean. Cool on a wire rack. Can serve with clotted cream or softly whipped cream.

Makes about 10 - 2 1/2 inch heart shaped scones.





http://www.joyofbaking.com/ChocolateScones.html#ixzz0oFAnmirF

I love serving this with stewed tomatoes and lima beans.It makes for a good dinner at any time of the year!~enjoy!~ Lauren

Chicken and Dumplings Recipe courtesy of Blue Willow Inn

Chicken and Dumplings are served at almost every meal at The Blue Willow Inn Restaurant and has become a favorite of our guests. It takes a few minutes to prepare, but you can't beat this on a winter night. With crackers or toast this is a complete meal.

Ingredients

1 -3/4 pound broiler-fryer chicken
2 quarts water
1/2 cup melted butter
2 tsp. black pepper
1 tsp. salt
2 cups self-rising flour
1/4 cup shortening
1/4 cup cold water

Directions:

In a stockpot combine water and chicken. Cook over medium heat until done (about one hour). Remove chicken from pot reserving chicken broth. Cool chicken in cold water, remove bones, skin and fat. Cut chicken into bite size pieces.

In mixing bowl combine flour and salt. Cut in shortening until batter is coarse.

Add water and mix well with your hands. Bring chicken broth back to a slow boil. Do not rapidly boil.

With floured hands pinch quarter size pieces of flour and drop into chicken broth.

Gently stir after adding several pinches. Repeat until you have used all the dumpling mix. Stir gently; allow to simmer 8-10 minutes.

Slowly stir in chicken.

Serve in soup bowls.

I made this a while back and man was it good!I found it from another blog called gimme some oven.If you enjoy it you should definitely check her blog out! ~Lauren

Pumpkin Pie Oatmeal Recipe
(Adapted from GoodLife Eats)

Ingredients:

• 1 cup old fashioned oats, not quick cook
• 1 Tbsp. whole flax seeds, optional
• 2 1/2 Tbsp. brown sugar, packed
• 1/2 tsp. cinnamon
• 1/4 tsp. allspice
• 1/8 tsp. nutmeg
• 1/2 tsp. lemon zest
• 1/4 tsp. salt
• 1/2 tsp. vanilla
• 1/2 Tbsp. butter, softened
• 3/4 cup pumpkin puree
• 3/4 cup milk

Topping:

• 1/3 cup pecans, chopped
• 1 Tbsp. butter, softened
• 1 Tbsp. brown sugar

Method:

Preheat oven to 375F degrees. Grease 4 individual-sized ramekins. Set aside.

Combine the first eight ingredients (oat thru salt) in a medium-sized bowl. Stir well. In a separate bowl, combine the vanilla, butter, pumpkin, and milk. Whisk thoroughly. Pour the pumpkin mixture into the oats, and stir until combined.

Divide mixture evenly between the four ramekins. Place ramekins on a baking sheet (this makes it easier to move in and out of the oven.). Bake at 375 degrees for 10 minutes.

Meanwhile, combine the ingredients for the topping: chopped pecans, butter, and brown sugar. After the oatmeal has baked for 10 minutes, remove and divide topping mixture evenly between the ramekins. Bake and additional 7 minutes. Cool for 5 minutes before serving. Top with a splash of milk and raisins, if desired.