Grandma's Kitchen Table

Wednesday with Donna Hay: Moussaka

      My fifty-first recipe with Wednesday with Donna Hay is Moussaka, my choice for the group this week, and is found in Modern Classics I on page 110.

      The ingredient list:  eggplant, garlic, onion, olive oil, minced lamb, tomato puree, beef stock, cinnamon, mint, parsley, salt, pepper, mozzarella cheese, and parmesan cheese. 

      We love Greek food, and this is such a mainstay of the Greek cuisine that I knew I would pick this one at some point when I originally opened this book.  The guys are so-so on eggplant.  The first comment was, "Is there eggplant in this?  It looks like there is eggplant in this."  I confessed and they tentatively put some on their plates with a certain amount of doubt as to appreciation.  That said, Matt was the first to head back to the kitchen to refill his plate for more Moussaka and Mark could not say enough to praise the taste of it...there is a small portion left that he is carting in for his lunch tomorrow.  I would say that this recipe was a hit.  It was with me as well...so so good.  The spicing is gentle but prevalent, and the combination of flavors marries so well together that one bite is just one harmonious note.  The eggplant, meat, cheeses, tomatoe, garlic, and onion just all combine for a mouth-watering appeal.    They want me to make it again soon.  So much for the eggplant doubters. 

      Definitely a repeat. Set a little time aside to do it properly, nothing difficult at all, but there is a bit of time involved, nothing you would want to tackle after working all day for instance.

      Wonder what the others thought?  Gaye's post on this is here.  Margaret's post is here.   Next week we are going Italian with Margaret's choice, Risotto (page 140) and Arancini Balls (page 144) both found in Modern Classics I. Join us and leave a link to your post, no commitment required.

Wednesday with Donna Hay: Lemon Chicken Pasta

      My fiftieth recipe with Wednesday with Donna Hay is Lemon Chicken Pasta, chosen by Gaye, and found in Off the Shelf on page 22.   (You can also find it online here.)

      The ingredient list:  spaghetti, olive oil, capers, garlic, red chillies, chicken breast, lemon juice, lemon zest, basil leaves, salt, pepper, and parmesan cheese. 

      This is chicken and pasta with a lemony spritz and a little kick from the red peppers...it's quick and easy and tastes great, really liked this one.  I liked the light sauce on it, sometimes pasta doesn't need to be all about the heavy sauces that spike the calorie count of your day with just one meal...this is one of those guilt-free type of pasta dishes that leaves you feeling satisfied but not like you have overdone the carbs.  Definitely a repeat. 

      Wonder what the others thought?  Gaye's post on this is here.  Margaret's post is here.   Next week we are going Greek with my choice, Moussaka,  found on page 110 of Modern Classics I. Join us and leave a link to your post, no commitment required.

Wednesday with Donna Hay: Smoky Roasted Gazpacho

      My forty-ninth recipe with Wednesday with Donna Hay is Smoky Roasted Gazpacho, chosen by Chaya, and found in Modern Classics I on page 30.   

      The ingredient list:  tomatoes, garlic, salt, pepper, red bell peppers, red wine vinegar, smoky paprika, sugar, olive oil, water, and cucumbers. 

      Soup!  If left to my own devices, I would have soup for lunch every single day...there are just so many good ones and always new ones to try, I would never get bored.  This recipe is a good one.  Usually gazpacho has lots of fresh veggies in it, and they aren't roasted like they are in this recipe.  This version calls for roasted tomatoes, roasted red bell peppers, and roasted garlic which are all easy to do, they bring a nice toasty flavor to the soup.  Combined with the smoky paprika and the red wine vinegar, the flavors have a nice depth with very little effort and a little zing that makes the soup refreshing and delicious.  The little bits of cucumber added to the bowl at the end add a nice little crunchy texture and coolness to it. 

      This recipe makes a huge batch of soup, so adjust accordingly.  Definitely a repeat. 

      Wonder what the others thought?  Gaye's post on this is here.  Margaret's post is here.  Chaya's post is here.  Next week we are making Gaye's choice, Lemon Chicken Pasta,  found on page 22 of Off the Shelf. Join us and leave a link to your post, no commitment required.