Moussaka Recipe

 

Moussaka Recipe

Ingredients

For Oiling the Baking Dish:

• 1 tablespoon olive oil

Potatoes and Aubergines:

• 2 tablespoons olive oil

• 3 medium potatoes (about 700g), peeled and sliced into 1 cm thick slices

• ¾ teaspoon salt

• ¾ teaspoon black pepper

• 3 medium aubergines (eggplant), sliced into 1 cm thick slices (about 750g or 1.6 lb altogether)

Meat Sauce:

• 1 tablespoon olive oil

• 1 onion, peeled and finely chopped

• 1 kg (2.2 lbs) lamb mince (around 10% fat)

• 3 cloves garlic, peeled and minced

• 120 ml (1/2 cup) red wine

• 1 beef or lamb stock cube, crumbled (a Knorr stock pot is good too)

• ½ teaspoon dried mint

• 1 teaspoon cinnamon

• 2 teaspoons oregano

• 2 bay leaves

• ½ teaspoon salt

• ½ teaspoon black pepper

• 2 tablespoons tomato puree

• 800 g (2 x 14 oz) tins chopped tomatoes

• 1 teaspoon sugar

Cheese Sauce:

• 4 tablespoons (60 g) unsalted butter

• 4 tablespoons plain (all-purpose) flour

• 600 ml (2 ½ cups) full-fat milk

• 100 g (1 cup) grated Parmesan cheese

• 1 large egg

• 1 egg yolk

• Pinch of nutmeg

• ¼ teaspoon black pepper

Directions:

1. Prepare the Vegetables:

o Preheat your oven to 200°C (400°F). Grease a baking dish with 1 tablespoon of olive oil.

o In a large bowl, toss the sliced potatoes with 1 tablespoon of olive oil, ¾ teaspoon of salt, and ¾ teaspoon of black pepper. Arrange the potato slices in a single layer on a baking sheet.

o Toss the sliced aubergines with the remaining 1 tablespoon of olive oil, ¾ teaspoon of salt, and ¾ teaspoon of black pepper. Arrange the aubergine slices in a single layer on another baking sheet.

o Roast the potatoes and aubergines in the preheated oven for 20-25 minutes, or until tender and slightly golden. Remove from the oven and set aside.

2. Make the Meat Sauce:

o In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the lamb mince and cook until browned, breaking it up with a spoon as it cooks.

o Add the minced garlic and

Keto Mongolian Beef

 

Keto Mongolian Beef

Ingredients:

- 1 lb flank steak, thinly sliced

- 1/4 cup coconut aminos (or soy sauce)

- 2 tbsp avocado oil (or olive oil)

- 2 cloves garlic, minced

- 1/2 tsp fresh ginger, minced

- 2 tbsp sugar-free brown sugar substitute

- 1/2 cup beef broth

- 1/4 tsp red pepper flakes (optional)

- 2 green onions, chopped (for garnish)

- Sesame seeds (for garnish)

Instructions:

1. Heat 1 tbsp of oil in a pan over medium-high heat.

2. Sear the beef in batches until browned. Remove and set aside.

3. In the same pan, add garlic and ginger, sauté for 30 seconds.

4. Stir in the coconut aminos, brown sugar substitute, and beef broth. Bring to a simmer.

5. Add the beef back to the pan, toss to coat in the sauce, and simmer for 3-4 minutes until the sauce thickens.

6. Garnish with green onions and sesame seeds before serving.

Portions: 4 servings

Calories: 250 per serving

Total Carbs: 6g per serving

CREAMY VEGAN GARLIC PASTA

 

Ingredients:

12 oz. pasta (gluten-free if desired)

1/2 cup raw cashews, soaked in water for at least 4 hours or overnight

1/2 cup unsweetened almond milk

1/4 cup nutritional yeast

2 tbsp. olive oil

1 onion, diced

3 garlic cloves, minced

8 oz. sliced mushrooms

1/2 cup sundried tomatoes, chopped

2 cups baby spinach

1 tsp. dried basil

1 tsp. dried oregano

1/2 tsp. dried thyme

Salt and pepper, to taste

Fresh basil and parsley, chopped (for garnish)

Instructions:

Cook the pasta according to the package directions until al dente.

Drain the soaked cashews and rinse them well. Add them to a blender along with the almond milk and nutritional yeast. Blend on high until smooth and creamy.

In a large skillet over medium heat, heat the olive oil. Add the onion and garlic and sauté for 2-3 minutes, until the onion is translucent.

Add the sliced mushrooms and cook for another 5-7 minutes, until they release their moisture and start to brown.

Add the chopped sundried tomatoes, baby spinach, dried basil, oregano, and thyme. Cook for another 2-3 minutes, until the spinach is wilted.

Add the cashew cream sauce to the skillet and stir well to combine. Cook for another 2-3 minutes, until the sauce is heated through and slightly thickened.

Add the cooked pasta to the skillet and toss well to coat with the sauce.

Season with salt and pepper to taste.

Serve hot, garnished with fresh chopped basil and parsley. Enjoy

Hot Ham and cheese Pinwheels

 

Hot Ham and Cheese Pinwheels

Ingredients:

1 can (8 oz/227 g) refrigerated crescent roll dough

4 oz (115 g) cream cheese, softened

1/2 cup mayonnaise

1/2 teaspoon Dijon mustard

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon dried parsley (optional)

6-8 slices deli ham (about 4 oz/115 g), thinly sliced

1 cup shredded cheese (cheddar, Swiss, or your favorite)

1 egg, beaten (for egg wash)

Sesame seeds or poppy seeds (optional, for garnish)

Instructions:

Preheat Oven:Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.

Prepare the Cream Cheese Mixture:In a small bowl, combine the softened cream cheese, mayonnaise, Dijon mustard, garlic powder, onion powder, and dried parsley (if using). Mix until smooth and well combined.

Roll Out the Dough:Unroll the crescent roll dough onto a lightly floured surface. Press the seams together to create a single rectangle.

Spread the Cream Cheese Mixture:Evenly spread the cream cheese mixture over the dough, leaving a small border around the edges.

Add Ham and Cheese:Lay the slices of ham evenly over the cream cheese mixture. Sprinkle the shredded cheese on top of the ham.

Roll the Dough:Starting from one long side of the rectangle, carefully roll the dough up into a tight log or cylinder.

Cut the Pinwheels:Slice the rolled dough into approximately 1-inch (2.5 cm) thick pinwheels. You should get about 10-12 pinwheels, depending on the thickness.

Prepare for Baking:Place the pinwheels on the prepared baking sheet, spacing them about 1-2 inches apart.

Brush the tops of the pinwheels with the beaten egg. Sprinkle with sesame seeds or poppy seeds if desired.

Bake:Bake in the preheated oven for 12-15 minutes, or until the pinwheels are golden brown and the cheese is melted.

Cool and Serve:Allow the pinwheels to cool slightly before serving. They are best enjoyed warm.

These Hot Ham and Cheese Pinwheels are sure to be a hit with family and friends. Enjoy!

Honey Garlic butter baked slamon

 

Luscious Garlic Butter Honey Mustard Salmon in Foil 

Ingredients:

• 4 salmon fillets

• 3 tbsp unsalted butter, melted

• 3 cloves garlic, minced

• 2 tbsp Dijon mustard

• 2 tbsp honey

• 1 tbsp lemon juice

• 1 tsp dried thyme

• Salt and pepper, to taste

• Fresh parsley, for garnish

• Lemon slices, for garnish

Instructions:

1. Preheat oven to 375°F (190°C). Line a baking sheet with foil.

2. In a bowl, mix melted butter, garlic, Dijon mustard, honey, lemon juice, thyme, salt, and pepper.

3. Place salmon fillets on the prepared foil. Pour the garlic butter honey mustard sauce over the salmon.

4. Fold the foil over the salmon to create a sealed packet.

5. Bake for 15-20 minutes, or until salmon is cooked through and flakes easily with a fork.

6. Open the foil and broil for an additional 2-3 minutes for a golden finish.

7. Garnish with fresh parsley and lemon slices before serving.

Notes:

• Pair with roasted vegetables or a fresh salad for a complete meal.

Prep Time: 10 mins | Cooking Time: 20 mins | Total Time: 30 mins | Kcal: 400 | Servings: 4

Broiled Lamb with Roasted Potatoes and Broccoli

 

Ingredients:

-1 rack of lamb, frenched

1 lb. baby potatoes

-4 cups broccoli florets

-1 tsp granulated garlic (or 4 garlic cloves, minced)

-Olive oil

-Kosher salt

Freshly ground black pepper

Instructions:

1. Preheat your oven to 400°F. Line a baking sheet with aluminum foil, then toss the baby potatoes with olive oil, salt, pepper, and 1/2 teaspoon of granulated garlic. Place the potatoes on the sheet and roast in the oven.
2. Cut the rack of lamb into individual chops. Arrange the lamb chops on another foil-lined baking sheet, seasoning both sides with salt, pepper, and thyme.
3. After the potatoes have roasted for 15 minutes, switch the oven to the broil setting and remove the tray of potatoes.
4. Add the broccoli florets to the tray with the potatoes, seasoning them with the remaining 1/2 teaspoon of granulated garlic, salt, and pepper. Return the tray to the oven.
5. Broil the lamb chops for 5 minutes per side, for a total of 10 minutes. Once done, let the chops rest for 10 minutes.
6. By the time the lamb is ready, the potatoes and broccoli should be tender. If needed, continue roasting them while the lamb rests, checking every 2 minutes until the potatoes are fork-tender and the broccoli is crisp-tender.

Enjoy your delicious meal!

𝐇𝐨𝐰 𝐝𝐨 𝐲𝐨𝐮 𝐩𝐫𝐞𝐟𝐞𝐫 𝐲𝐨𝐮𝐫 𝐅𝐫𝐢𝐞𝐝 𝐏𝐁&𝐉 𝐒𝐚𝐧𝐝𝐰𝐢𝐜𝐡?

 𝐇𝐨𝐰 𝐝𝐨 𝐲𝐨𝐮 𝐩𝐫𝐞𝐟𝐞𝐫 𝐲𝐨𝐮𝐫 𝐅𝐫𝐢𝐞𝐝 𝐏𝐁&𝐉 𝐒𝐚𝐧𝐝𝐰𝐢𝐜𝐡?

 Fried Peanut Butter & Jelly Sandwich 

This Fried Peanut Butter & Jelly Sandwich is a deliciously nostalgic treat that takes the classic PB&J to the next level with a crispy, golden exterior. Perfect for a comforting snack or a sweet breakfast, this sandwich is sure to bring a smile to your face.

Ingredients:

2 slices of your favorite bread (white or whole wheat)

2 tablespoons creamy peanut butter

2 tablespoons grape or strawberry jelly

1 large egg

1/4 cup milk

1/2 teaspoon vanilla extract 

Butter, for frying

Powdered sugar, for dusting (optional)

Directions:

Prepare the Sandwich:

Spread peanut butter on one slice of bread and jelly on the other. Press them together to form a sandwich.

Mix the Batter:

In a shallow dish, whisk together the egg, milk, and vanilla extract.

Heat the Pan:

Melt a generous amount of butter in a skillet over medium heat.

Dip and Fry:

Dip the sandwich quickly into the egg mixture, coating both sides. Fry in the skillet until each side is golden brown, about 2-3 minutes per side.

Serve Warm:

Remove the sandwich from the skillet. Optionally, dust with powdered sugar before serving.

Serving Suggestions:

Pair this rich and sweet sandwich with something light and crisp, such as apple slices or carrot sticks, for a delightful contrast. For a nostalgic touch, accompany it with a cold glass of milk or a warm cup of tea.

Variations:

Jelly Options: Experiment with different jelly flavors like raspberry or blackberry for a tart twist.

Add Some Spice: Sprinkle cinnamon into the egg mixture for a warm flavor.

Nut Butter Swap: Try almond butter instead of peanut butter for a different taste.

Extra Indulgence: For a sweeter treat, add a layer of Nutella or a handful of mini chocolate chips inside the sandwich.

This Fried Peanut Butter & Jelly Sandwich is more than just a meal; it’s a delightful experience that combines the simplicity of childhood flavors with the pleasure of a crispy, fried treat. Enjoy making and savoring this heartwarming dish that promises to bring a smile with every bite!

Prep Time: 5 minutes

Cooking Time: 6 minutes

Total Time: 11 minutes

Kcal: 350 kcal per serving

Servings: 1 serving