Before I brag about last night's "moderation plan" dinner, I've gotta brag about something else. Yesterday JBug's Kitchen Antics received an award from Sarah at All Our Fingers In the Pie.
Now Sarah's got a lot going for her because she happens to be from Calgary, the city in Canada I called home for 25 years, and is new to this blogging adventure much like I am. She writes beautifully, cooks like a dream and has a background in Home Economics which makes her even more near and dear to me, as I have an affinity for the subject. Hat's off to you Sarah and thank you for the nomination. I'm flattered and humbled and just plum tickled. This blogging adventure has given me a whole new sense of purpose and there's hardly a day goes by that I can't wait to tell you all about last night's dinner and of course hear the comments about what you think about it.
Now I get to pass this honor along to a fellow blogger who has been a mentor, confidant and more important a great new friend. She's a very talented blogger with a great wit and fabulous skills in the kitchen. Take a bow Mags. See being the other side of 50 isn't so bad after all.
Last night's dinner was a trip to another far away country - the sunny islands of Greece. Since I'm once again craving the stuff that's loaded in calories and tastes so good, I thought I'd take my recipe for Moussaka and make a few changes that would give us the flavors but not all the calories.
I sauteed some onion and garlic until the onion was soft, added 3/4 of a pound of lean ground lamb and some spinach then mixed in a bay leaf, cinnamon, allspice, nutmeg, thyme, lots of pepper, and a little red wine just for flavor. When the wine had all but evaporated, a cup of tomato sauce joined the pan along with a 10 oz. can of beef consomme. It all cooked down, uncovered for 30 minutes and voila' dinner. Download Lamb Ragu
Served on a bed of roasted vegetables (summer squash, zucchini, red pepper, cauliflower and onion with a little oregano, salt, pepper and a smidge of olive oil) it was pretty darn tasty. Between you and me, it doesn't hold a candle to the fabulousness (is that a word) of a serving of great moussaka and believe me all modesty aside, the recipe on this blog is the best I've ever made, but potatoes and bechamel have a few more calories than we really wanted to eat last night so we had to settle for the veggies. Boo hoo - it would also be great on top of some rigatoni or baked in between layers of rigatoni and bechamel sauce, or even as a filling in Mediterranean flat bread (Sloppy Joes)...now there's an idea to keep for future reference.