Moussaka December 7, 2009

For me, this dish has two main advantages: it’s easy and you can make a huge pot and refrigerate it for a week. You can also add more veggies – for instance, you can replace the potatoes (or one of the potato layers) with eggplants.  For the basic version, you’ll need: 400 gr minced meat (I use a mixture of pork and beef, but if you want the healthy option, go for chicken or turkey), 6 large potatoes, 1 onion, 4 garlic cloves, 3-4 tomatoes and 1 small can of tomato sauce, 2 carrots (grated), cooking wine, oil, salt, pepper, basil, parsley (plus any other spices you like with your meat).

Instructions Prepare the meat: saute chopped onion and garlic. You can either put the meat in the frying pan, add spices and cooking wine and sear for 2-3 minutes, or simply mix in a bowl the meat with the onion, garlic, spices and cooking wine. Add grated carrots for extra taste. Set aside. Peel potatoes and slice them (big, round slices). In a big oven proof dish, arrange potatoes into one layer. Spoon one layer of meat over the potatoes.

Slice tomatoes and layer them on top of the meat. Finish with a second layer of potatoes. Add tomato sauce. If needed, use some more water (you want the whole dish to have enough liquid, otherwise it will dry up in the oven). Put in the oven for 45 minutes to one hour (or until potatoes are tender). My advice is to keep the lid on, otherwise the top layer will get really dry. Serve warm with cold sour cream or yogurt on top.

Stuffed Peppers and Tomatoes May 22, 2009

Three pepper by chefranden

Stuffed peppers and tomatoes are more easier to make than it may sound. You’ll need: 3 bell peppers, 3 large tomatoes, 3 Roma tomatoes, 1 onion, 2-3 garlic cloves, 300-400 gr. ground meat (I prefer a mixture of pork and beef, but it works well with any meat or, if vegetarian, with rice and mushrooms), basil, thyme, oregano, parsley, salt, pepper, oil and chicken/ vegetable stock (if you don’t have stock, just dissolve 1 maggie cube in water or use vegeta).

Instructions:

1. Prepare the bell peppers and the large tomatoes: remove tops, then discard seeds (with the tomatoes, use a teaspoon and spoon out the contents). Put aside.
2. Prepare the meat: finely cut onion and fry it for 1-2 minutes in a large pan with a bit of oil. Add the garlic, finely chopped or crushed, then add the meat and stir for 2-3 minutes.
3. Remove from oven and put in a large bowl. Add all the spices (basil, oregano, thyme, parsley) and salt and pepper and mix well.
4. Spoon meat mixture into hollow peppers and tomatoes (if using a mixture of rice and mushrooms, follow exactly the same steps, but do not fill your peppers and tomatoes completely, because rice will expand a bit). Place them in a cooking pot.
5. Remove skin from the remaining Roma tomatoes (put them in boiling water for 1-2 minutes), then cut and add to the pot.
6. Add stock to cover the peppers.
7. Cook on stove for 30 minutes, medium heat. After it has boiled, move to oven (350F) for some 30 minutes.
8. Serve hot with sour cream on top.

Marinated Cross Rib Steak March 23, 2009

A cross rib (beef shoulder) steak is a good choice of a week’s lunches. In my experience, beef can be quite problematic, especially when roasted in the oven, because it tends to get dry and hard to chew on. This recipe ensures that the beef stays tender and moist, and it’s very easy to follow. You’ll need: a cross rib steak, 1/2 cup cooking wine, 1/2 cup oil, 1 tbsp. thyme, 2-3 garlic cloves, salt and pepper.

Instructions:

1. Prepare the marinade: mix cooking wine, oil, thyme, salt and pepper, and 1 garlic clove. Put it in the fridge for 20 minutes.
2. Prepare the meat: wash it with cold water, then make small incisions and stick the garlic cloves (peeled and cut in 2, lengthwise) in them.
3. Pour the marinade over the meat and let stand in the fridge for at least 30 minutes.
4. Put in the oven (400F), covered with aluminum foil for 45 minutes. Remove foil and reduce heat to 350F, allowing the steak to roast for some 30 minutes more,  constantly brushing it with the marinade. Turn once or twice.