Tag Archives: low carb

Virginia: Oh, Walter, we made your favorite tonight, moussaka. [laughs with Roger]

Catherine: What’s so funny?

Virginia: You see, Katherine, in our younger days [while Roger kisses Virginia’s hands] we took a glorious trip to the Greek Islands

Roger: We rented a krypsona on the Isle of Santorini.

Walter: And I was there, too.

Low Carb Moussaka

Ingredients

  • 4 long narrow eggplants
  • Extra olive oil, for greasing pan and brushing eggplant
  • 1 cup chopped onion
  • 1/8 cup water
  • 1 1/2 tablespoon olive oil
  • 1 1/2 lbs. very lean ground beef or ground lamb (twice ground)
  • 1/4 teaspoon salt
  • black pepper, to taste (ground fresh)
  • 1/8 teaspoon nutmeg
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon sugar substitute
  • 3 tablespoons butter
  • 1/2 can (15 ounce size) tomato sauce
  • 1/4 lb. Parmesan or Romano cheese, freshly grated
  • 6 large eggs
  • 1/2 cup cream

Method

  1. Peel and slice eggplant into 1/4-inch slices lengthwise. Sprinkle with salt. Place in a colander to drain (about 30 minutes). Rinse and let dry between paper towels.
  2. Preheat oven to 350 degrees F.
  3. Place eggplant onto well oiled pan. Brush with olive oil. Bake 10 to 15 minutes until tender. Set aside.
  4. In a large skillet cook onions in 1/8 cup water, 1 1/2 tablespoons olive oil and 1/8 teaspoon salt until onions are clear. Remove and set aside. In same skillet brown meat. Add cooked onions, salt, pepper, nutmeg, cinnamon, sugar, tomato sauce and 1 tablespoon of butter.
  5. Cook, stirring well. Reduce sauce until almost dry and set aside. Place a layer of eggplant close together in bottom of pan. Top with 1/3 of the grated cheese. Add 1/2 of the meat mixture. Spread evenly. Repeat once more and top with eggplant. Sprinkle the remaining Parmesan cheese. Beat eggs and cream together well. Spoon entire mixture on top of mousaka wetting cheese. Drizzle top with 2 tablespoons melted butter. Bake in 350 degrees F oven for 50 to 60 minutes until golden brown on top and knife inserted in center comes out clean. Cool and cut into diamonds or squares. Serve warm.

Servings: 8

Virginia: Oh, Walter, we made your favorite tonight, moussaka. [laughs with Roger]

Catherine: What’s so funny?

Virginia: You see, Katherine, in our younger days [while Roger kisses Virginia’s hands] we took a glorious trip to the Greek Islands

Roger: We rented a krypsona on the Isle of Santorini.

Walter: And I was there, too.

Low Carb Moussaka

Ingredients

  • 4 long narrow eggplants
  • Extra olive oil, for greasing pan and brushing eggplant
  • 1 cup chopped onion
  • 1/8 cup water
  • 1 1/2 tablespoon olive oil
  • 1 1/2 lbs. very lean ground beef or ground lamb (twice ground)
  • 1/4 teaspoon salt
  • black pepper, to taste (ground fresh)
  • 1/8 teaspoon nutmeg
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon sugar substitute
  • 3 tablespoons butter
  • 1/2 can (15 ounce size) tomato sauce
  • 1/4 lb. Parmesan or Romano cheese, freshly grated
  • 6 large eggs
  • 1/2 cup cream

Method

  1. Peel and slice eggplant into 1/4-inch slices lengthwise. Sprinkle with salt. Place in a colander to drain (about 30 minutes). Rinse and let dry between paper towels.
  2. Preheat oven to 350 degrees F.
  3. Place eggplant onto well oiled pan. Brush with olive oil. Bake 10 to 15 minutes until tender. Set aside.
  4. In a large skillet cook onions in 1/8 cup water, 1 1/2 tablespoons olive oil and 1/8 teaspoon salt until onions are clear. Remove and set aside. In same skillet brown meat. Add cooked onions, salt, pepper, nutmeg, cinnamon, sugar, tomato sauce and 1 tablespoon of butter.
  5. Cook, stirring well. Reduce sauce until almost dry and set aside. Place a layer of eggplant close together in bottom of pan. Top with 1/3 of the grated cheese. Add 1/2 of the meat mixture. Spread evenly. Repeat once more and top with eggplant. Sprinkle the remaining Parmesan cheese. Beat eggs and cream together well. Spoon entire mixture on top of mousaka wetting cheese. Drizzle top with 2 tablespoons melted butter. Bake in 350 degrees F oven for 50 to 60 minutes until golden brown on top and knife inserted in center comes out clean. Cool and cut into diamonds or squares. Serve warm.

Servings: 8

Roasted Butternut Squash Soup

One Medium Butternut Squash peeled and chopped
3 c chicken stock
1/2 c whipping cream
1 t cumin
1 t cardamom
1/2 t ginger
1/2 t paprika
1/2 t cayenne s & p to taste.

Place squash on a pan drizzle with EVOO and sea salt roast at 400 degrees for 40 minutes until slightly carmelized.

Add to all other ingredients in a vita mix (blender) or use a stick blender in a pot and enjoy

Roasted Butternut Squash Soup

One Medium Butternut Squash peeled and chopped
3 c chicken stock
1/2 c whipping cream
1 t cumin
1 t cardamom
1/2 t ginger
1/2 t paprika
1/2 t cayenne s & p to taste.

Place squash on a pan drizzle with EVOO and sea salt roast at 400 degrees for 40 minutes until slightly carmelized.

Add to all other ingredients in a vita mix (blender) or use a stick blender in a pot and enjoy

Gorgeous George’s Casserole (From Trader Joe’s)

1 Bag frozen grilled chicken strips
1 Bag frozen broccoli
1 Box frozen Artichoke Spinach Dip
1/2 Cup Half and Half
(Optional) 1/2 Bag Fried Onion Rings

Defrost the broccoli, chicken, and dip.

Cut the broccoli and chicken into bite sized pieces and place in bowl.

Mix the dip and cream.

Stir into chicken mixture, and then pour into a baking dish.

Top with onion rings.

Bake at 375 degrees for 20 minutes. Broil for 5 to increase top browning.

(We left out the onion rings to make this low-carb appropriate!) 

Gorgeous George’s Casserole (From Trader Joe’s)

1 Bag frozen grilled chicken strips
1 Bag frozen broccoli
1 Box frozen Artichoke Spinach Dip
1/2 Cup Half and Half
(Optional) 1/2 Bag Fried Onion Rings

Defrost the broccoli, chicken, and dip.

Cut the broccoli and chicken into bite sized pieces and place in bowl.

Mix the dip and cream.

Stir into chicken mixture, and then pour into a baking dish.

Top with onion rings.

Bake at 375 degrees for 20 minutes. Broil for 5 to increase top browning.

(We left out the onion rings to make this low-carb appropriate!)