Moussaka

This incredibly comforting and delicious dish is akin to a Middle Eastern version of Sheperd's Pie.

The spices are warming (cinnamon), digestive (coriander and black pepper), and anti-bacterial (allspice and oregano).

Enjoy!

Know that you can make it vegan by using kidney beans instead of turkey or beef and olive oil instead of butter.

Moussaka

For the sauce:

  • 1 pound ground turkey or beef (hormone / antibiotic free)

  • 2 tablespoons olive oil

  • 1 chopped onion

  • 4 chopped garlic cloves

  • 1 teaspoon each: cinnamon, coriander, allspice, black pepper

  • 2 teaspoons dried oregano

  • 1 bay leaf

  • 1 cup tomatoes (diced)

  • 1/4 cup red wine

  • Salt to taste

For the layers:

  • 4 tablespoons unsalted butter

  • 1 teaspoon salt

  • 1/2 teaspoon ground nutmeg

  • 2 eggplants or 3 zucchini

  • 3 Yukon gold or other yellow potatoes

  • Olive oil

Prepare the sauce by chopping the onions and sautéeing then in olive oil for 5 minutes or until translucent.

Add the garlic, spices and beef or turkey. At the wine and stir well with a metal spatula until meat is thoroughly cooked.

Add the tomatoes, bring to a boil, reduce to simmer and simmer for 15 or 20 minutes until the sauce is reduced and thick.

Remove bay leaf.

Meanwhile, slice the eggplant or zucchini, toss with olive oil and salt, and roast at 415 degrees for 25 minutes. Remove from oven and set aside.

Boil the potatoes, drain three quarters of the boiling water, mix with nutmeg and butter and mash thoroughly with a fork or potato masher. Set aside.

Reduce oven heat to 375.

Oil a 9x9 baking dish or small rectangular casserole dish. 

Assemble the moussaka:

place a layer of beef/turkey sauce on the bottom;

Arrange half of the eggplant/zucchini over it;

Cover it with another layer of beef;

Add the rest of the zucchini/eggplant;

Smooth the potatoes over the top.

Bake at 375 for 25 minutes or until potatoes are golden.

Cool for 10 minutes before slicing.

Enjoy!

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How To Video for a Simple, Delicious Meal

Click this link to view the introduction to this delicious cooking video from the Harmonized Kitchen.

VEGETABLE POT PIE

Start by cooking down two yellow onions with salt, pepper, and red wine or vinegar for 10 minutes, stirring occasionally. Add carrots, celery and potatoes. Add spices: rosemary, oregano and thyme are great choices. Saute for 15 more minutes. Add walnuts, pour into an oiled baking dish, and bake for 15 minutes at 375. Meanwhile, mix your pot pie topping: 1 1/2 cups flour (spelt or millet), 1 teaspoon baking powder, 4 tablespoons butter or coconut oil, pinch salt, 1 teaspoon apple cider vinegar, 3/4 cup milk (almond or cow). Spread over pot pie and bake for 10 more minutes. Garnish with Parmesan cheese if you like. Feel free to substitute cooked beans (1 cup), ground turkey (1 pound) or beef (1 pound) for the walnuts.

LEEK KALE FRITTATA

Start by chopping two leeks and 1 bunch kale. Place them in a skillet with olive oil, salt and black pepper. Saute for 5 to 6 minutes, or until tender. Add a few cloves of pressed or minced garlic if you like. Place vegetables in a baking dish. Whisk together 6 eggs, 2 tablespoons mustard, 1 teaspoon salt, juice of 1/2 lemon, and 2 tablespoons olive oil. Pour the mixture over the vegetables and bake for 25 to 30 minutes.

Substitute any vegetables you have on hand.

ORANGE HAZELNUT CAKE

Grind 1 cup hazelnuts in a food processor or espresso bean grinder. Reserve some hazelnuts to decorate the cake. Whisk together 1 orange, peeled and chopped, with 1/3 cup maple syrup, a teaspoon vanilla, and 1/2 teaspoon each cinnamon and nutmeg. Add 1 cup almond milk and 1 egg. Whisk well to incorporate. Add 2 cups spelt or rice flour, hazelnut meal, a pinch of salt, and 1 teaspoon baking powder. Incorporate all ingredients and pour into oiled cake pan. Decorate with remaining hazelnuts. Bake at 375 for 25 minutes. Garnish with whipped cream if you like!

This cake is also delicious with raspberries or blueberries and almond meal.

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