[color:red]Low Fat</font color=red> GREEK EGGPLANT MOUSSAKA<br><br>1 clove garlic, minced<br>1 tsp. [color:red]sea</font color=red>salt<br>1/4 tsp. pepper<br>1 lb. ground chuck<br>2 tbsp. <s>butter</s>[color:red]olive oil</font color=red> <br>1 lg. onion, chopped<br>1 tbsp. chopped parsley<br>1 c. tomato sauce<br>2 sm. eggplants<br><s>Vegetable</s> [color:red]Olive</font color=red> oil<br>Cream sauce<br>Parmesan cheese<br><br>Add garlic salt and pepper to ground chuck; fry in <s>butter</s> [color:red]olive oil</font color=red> until browned. Add onion, parsley and tomato sauce; simmer 15 minutes. Slice eggplants, soak in deep bowl of [color:red]sea</font color=red>salt water about 15 minutes. Drain, squeeze slices to remove excess moisture.<br><br><s>Fry in hot vegetable oil; place on paper towel to absorb oil.</s> [color:red]Griddle brushed lightly with olive oil</font color=red>Arrange layers of eggplant pieces alternately with meat mixture in deep 9 inch square baking pan, ending with eggplant. Spread cream sauce over top. Sprinkle with grated Parmesan cheese. Bake in 350 degree oven for 30 minutes.<br><br>CREAM SAUCE:<br><br><s>4 butter</s>[color:red]2 butter 2 olive oil</font color=red>tbsp. butter<br>3 tbsp. flour<br>2 c. [color:red]non fat dry</font color=red>milk<br><s>3 egg yolks</s>[color:red]EggBeaters</font color=red><br>[color:red]Sea</font color=red>Salt and pepper to taste<br><br>Melt butter, add flour and stir until golden brown. Add milk gradually, stirring until thickened. Add sauce to slightly beaten egg yolks, a tablespoon at a time. Cook over low heat until thickened. Season.<br><br>Serves 6.<br><br>[color:red]Alterations</font color=red>: Olive oil instead of butter is much more heart healthy. Sea Salt has almost 1/2 the sodium of mined salt, EggBeaters have a fraction of the cholesterol of eggs. Grilling the eggplant steamed them tender, and browned them lightly using less than a teaspoon of olive oil (and no need for the paper towels.)<br>Non fat dry milk over whole milk.<br><br>The rest was done as recommended. and rose and browned beautifully like a soufflé', and was out of this world.<br><br>I'm finding it pretty easy to switch to healthier cooking just using common sense. <br><br>UP-DATE<br>My BF just came home from his post-operative check-up.<br>His doctor was so pleased with his progress that he told my BF to not bother coming back for 3 months. <br><br><br>[color:green]"...or am I a butterfly that's dreaming she's a woman?"</font color=green> [color:green]. . . _ _ _ . . .</font color=green><br>
I like cooking simple meals with ingredients I really like. Tonight is Beef Stroganof.<br><br>Here's my recipe<br>---------------------<br><br>1 pound of beef<br>1 red onion - about the size of a softball<br>About 2 cups of mushrooms - Brown and Portabella are good - a mushroom with an earthy taste to it<br>1 cup of sherry - the real deal, not cooking sherry<br>1 cup of sour cream<br><br>others- salt, pepper, paprika, meat tenderizer, olive oil, beef bouline cubes.<br><br>First prepare beef. You can use an type. Cheap cuts like stewing beef or expesive cuts like beef tenderloin, work equally well. Stewing beef should be tenderized.<br><br>Slice beef into strips. For cheaper cuts tenderize with a mallet then use some meat tenderizer power - sprinkle on and let sit for 30 minutes.<br><br>Cut mushrooms into nice size chunks. Put onion in food processor and dice it.<br><br>Season beef with pepper and paprika. Quickly brown beef and then remove.<br><br>Put mushrooms, onions, about tablespoon of oil and sherry into pot or sauce pan. Cook for about 5 minutes on medium. Add beef boulien cubes to quarter cup of hot water, mix and then add to pot. Add beef. Stir, cook, stir for 2 minutes.<br><br>Let the pot simmer for 45 minutes or so, until sherry has reduced and beef is tender. Add sour cream, mix. Let stand for 5 minutes.<br><br>Serve over rice or broad egg noodles. Enjoy with a nice glass of red wine.<br><br>I started out with nothing and I still have most of it left.
#320855 - 02/13/0803:18 AMRe: The Self-Rising, All Food & Recipe Thread
<blockquote><font size=1>In reply to:</font><hr><p>My BF just came home from his post-operative check-up.<br>His doctor was so pleased with his progress that he told my BF to not bother coming back for 3 months.<p><hr></blockquote><p>Way to go!<br><br>
THANK YOU! I hold YOU Responsible!<br>(Or at least you (and your son) helped)<br>Reading about the Griddler was a GOD SEND!<br><br>We've been using it 3-5 times a week since X-Mas.<br>I'm getting really good at adopting dishes that were tasty <br>(but not necessarily good for you) to JUST AS Tasty but better<br>for you. "SMART COOKING" lol I've yet to buy a Grilling Cookbook,<br>I've just been winging it so far... but my BF is DELIGHTED with every<br>thing we've cooked so far. At this point it would be hard to go back to eating<br>deep-fried meat-products, drenched in heavy sauces. ~ WAY TO GO ~ INDEED!<br><br><br><br>[color:green]"...or am I a butterfly that's dreaming she's a woman?"</font color=green> [color:green]. . . _ _ _ . . .</font color=green><br>
<br>Man! I wish this Thread WERE "SELF-RISING"!!!<br>I had a heck of a time locating it to get my own recipe<br>for the Low-Fat GREEK EGGPLANT MOUSSAKA. <br><br><br><br>[color:green]"...or am I a butterfly that's dreaming she's a woman?"</font color=green> [color:green]. . . _ _ _ . . .</font color=green><br>
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