Thread: REC: Primal Moussaka

On Fri, 4 Nov 2011 07:44:01 -0700 (PDT), ImStillMags
<[email protected]> wrote:

>I'm eating "primal" as much as possible. Last week I saw a short
>cut moussaka recipe in the New York Times where the author used mashed
>potatoes instead of the bechamel for the topping for moussaka. A
>light bulb went off in my head that I could use cauliflower puree.
>So I came up with this recipe.
>
>I made it over the weekend. OMG. This is really really good. It's
>low carb, high protein and so very flavorful. It's good hot but it's
>wonderful the next day as the flavors bloom.
>And it's yummy cold.
>
>
>Primal Moussaka
>
>2 medium eggplant (about 2 pounds), cut into 3/4-inch cubes (I peeled
>the eggplant in strips leaving about half the peel but you can peel it
>or not to your taste).
>handful of salt
>1/4 cup extra virgin olive oil
>
>Large head of cauliflower washed and broken into florettes
>2/3 cup sour cream or Greek yogurt
>1 T parsley flakes
>2 large eggs
>3/4 cup grated Parmesan
>1/4 cup feta crumbles
>4 tablespoons unsalted butter, at room temperature
>1/4 teaspoon grated nutmeg
>1 teaspoon dried parsley
>
>1 pound ground lamb (or beef)
>1 very large onion, finely chopped
>2 cinnamon sticks
>2 garlic cloves, finely chopped
>1/4 teaspoon ground clove
>1/3 cup fresh parsley chopped
>1 teaspoon dried marjoram
> can of crushed tomatoes
>1/2 teaspoon pepper
>
>1. In a colander, toss the eggplant and 1 teaspoon salt. Drain in the
>sink for 15 minutes.
>
>2. Heat oven to 450 degrees Toss the eggplant with the oil and spread
>on
>a large oiled baking sheet. Roast, turning occasionally, until golden
>and tender,
>about 40 minutes.
>
>Reduce oven temperature to 400 degrees.
>
>2. Bring 6 cups water, the cauliflower and 1 tablespoon salt to a boil
>in a
>large pot over high heat. Lower heat and simmer until cauliflower is
>tender, about 20 minutes; drain, cool down a bit, (don't want the eggs
>to scramble) and put cauliflower in a food processor with beaten eggs
>and sour cream (or greek yogurt), cheese, butter, 1/4 teaspoon salt,
>parsley and nutmeg. Pulse and run till pureed. Taste and adjust
>seasonings if needed.
>
>3. In a very large skillet over medium-high heat, brown the lamb,
>breaking
>it up with a fork as it cooks. Season with 1/4 teaspoon salt. Add the
>onions and cinnamon sticks to the skillet. Cook until the onions are
>soft,
>about 5 minutes. Stir the lamb back into the onions and add the
>garlic,
>parsley, marjoram and ground clove. Cook 2 minutes more. Stir in the
>tomatoes, 1/2
>teaspoon salt, and pepper. Cook until tomatoes are soft and the
>mixture
>is thick, about 10 minutes. Remove the cinnamon sticks and stir in the
>eggplant.
>
>4. Spoon into a 9-inch baking dish. Spread the cauliflower mixture
>over
>the lamb. Sprinkle some feta on the top. Bake until top is golden
>brown and slightly crusty, about 30 minutes. Cool 10 minutes before
>serving.
>
>Yield: 6 servings.

I wish you were here to fix it for me. It sounds like a lot of work
but it also sounds delicious and like something I would really like.
I've saved it and the idea. Thanks
Janet US

On Nov 4, 8:08*am, Janet Bostwick <nos...@cableone.net> wrote:
>
> I wish you were here to fix it for me. *It sounds like a lot of work
> but it also sounds delicious and like something I would really like.
> I've saved it and the idea. *Thanks
> Janet US- Hide quoted text -
>
> - Show quoted text -

Not any more work than making 'regular' moussaka and tastes just as
good !!

I doubled the recipe and made a great big casserole dish full !!

On Fri, 4 Nov 2011 07:44:01 -0700 (PDT), ImStillMags
<[email protected]> wrote:

> I'm eating "primal" as much as possible. Last week I saw a short
> cut moussaka recipe in the New York Times where the author used mashed
> potatoes instead of the bechamel for the topping for moussaka. A
> light bulb went off in my head that I could use cauliflower puree.
> So I came up with this recipe.
>
> I made it over the weekend. OMG. This is really really good. It's
> low carb, high protein and so very flavorful. It's good hot but it's
> wonderful the next day as the flavors bloom.
> And it's yummy cold.
>
>
> Primal Moussaka

<recipe snipped> Great! I'm going to try that soon. Not low
carbing, but love substituting cauliflower for mashed potatoes. Try
it on a pot pie or shepherd's pie sometime.

--
All you need is love. But a little chocolate now and then doesn't hurt.

On Nov 4, 2:05*pm, sf <s...@geemail.com> wrote:
>
> <recipe snipped> *Great! *I'm going to try that soon. *Not low
> carbing, but love substituting cauliflower for mashed potatoes. *Try
> it on a pot pie or shepherd's pie sometime.


Yup. Planning on it. I never was that big into cauliflower but since
I started making purees and adding different
things in it to change the flavors a bit I've become very fond of
it. I even make pizza crust and 'rice' out of it.

In article
<[email protected]>,
ImStillMags <[email protected]> wrote:

> I'm eating "primal" as much as possible. Last week I saw a short
> cut moussaka recipe in the New York Times where the author used mashed
> potatoes instead of the bechamel for the topping for moussaka. A
> light bulb went off in my head that I could use cauliflower puree.
> So I came up with this recipe.
>
> I made it over the weekend. OMG. This is really really good. It's
> low carb, high protein and so very flavorful. It's good hot but it's
> wonderful the next day as the flavors bloom.
> And it's yummy cold.

I'm sure it tastes good. Please don't call it moussaka, though. ;-)

--
Regards,
Ranee @ Arabian Knits

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/

On Nov 4, 3:15*pm, Ran e at Arabian Knits <arabiankn...@gmail.com>
wrote:
>
> * *I'm sure it tastes good. *Please don't call it moussaka, though.*;-)
>

Why not?

On Nov 4, 3:51*pm, ImStillMags <sitara8...@gmail.com> wrote:
> On Nov 4, 3:15*pm, Ran e at Arabian Knits <arabiankn...@gmail.com>
> wrote:
>
>
>
> > * *I'm sure it tastes good. *Please don't call it moussaka, though. *;-)
>
> Why not?

If the New York Times can call what they did moussaka, so can I !! ;-)

now this sounds good, especially with lamb, Lee
"ImStillMags" <[email protected]> wrote in message
news:[email protected]...
> I'm eating "primal" as much as possible. Last week I saw a short
> cut moussaka recipe in the New York Times where the author used mashed
> potatoes instead of the bechamel for the topping for moussaka. A
> light bulb went off in my head that I could use cauliflower puree.
> So I came up with this recipe.
>
> I made it over the weekend. OMG. This is really really good. It's
> low carb, high protein and so very flavorful. It's good hot but it's
> wonderful the next day as the flavors bloom.
> And it's yummy cold.
>
>
> Primal Moussaka
>
> 2 medium eggplant (about 2 pounds), cut into 3/4-inch cubes (I peeled
> the eggplant in strips leaving about half the peel but you can peel it
> or not to your taste).
> handful of salt
> 1/4 cup extra virgin olive oil
>
> Large head of cauliflower washed and broken into florettes
> 2/3 cup sour cream or Greek yogurt
> 1 T parsley flakes
> 2 large eggs
> 3/4 cup grated Parmesan
> 1/4 cup feta crumbles
> 4 tablespoons unsalted butter, at room temperature
> 1/4 teaspoon grated nutmeg
> 1 teaspoon dried parsley
>
> 1 pound ground lamb (or beef)
> 1 very large onion, finely chopped
> 2 cinnamon sticks
> 2 garlic cloves, finely chopped
> 1/4 teaspoon ground clove
> 1/3 cup fresh parsley chopped
> 1 teaspoon dried marjoram
> can of crushed tomatoes
> 1/2 teaspoon pepper
>
> 1. In a colander, toss the eggplant and 1 teaspoon salt. Drain in the
> sink for 15 minutes.
>
> 2. Heat oven to 450 degrees Toss the eggplant with the oil and spread
> on
> a large oiled baking sheet. Roast, turning occasionally, until golden
> and tender,
> about 40 minutes.
>
> Reduce oven temperature to 400 degrees.
>
> 2. Bring 6 cups water, the cauliflower and 1 tablespoon salt to a boil
> in a
> large pot over high heat. Lower heat and simmer until cauliflower is
> tender, about 20 minutes; drain, cool down a bit, (don't want the eggs
> to scramble) and put cauliflower in a food processor with beaten eggs
> and sour cream (or greek yogurt), cheese, butter, 1/4 teaspoon salt,
> parsley and nutmeg. Pulse and run till pureed. Taste and adjust
> seasonings if needed.
>
> 3. In a very large skillet over medium-high heat, brown the lamb,
> breaking
> it up with a fork as it cooks. Season with 1/4 teaspoon salt. Add the
> onions and cinnamon sticks to the skillet. Cook until the onions are
> soft,
> about 5 minutes. Stir the lamb back into the onions and add the
> garlic,
> parsley, marjoram and ground clove. Cook 2 minutes more. Stir in the
> tomatoes, 1/2
> teaspoon salt, and pepper. Cook until tomatoes are soft and the
> mixture
> is thick, about 10 minutes. Remove the cinnamon sticks and stir in the
> eggplant.
>
> 4. Spoon into a 9-inch baking dish. Spread the cauliflower mixture
> over
> the lamb. Sprinkle some feta on the top. Bake until top is golden
> brown and slightly crusty, about 30 minutes. Cool 10 minutes before
> serving.
>
> Yield: 6 servings.