Tuesday, September 4, 2007


For tonight's dinner I made Greek Moussaka. Yum! I served it with a Cucumber & Tomato Salad. All I was missing was a shot of Ouzo. Of course then the Food Porn (FP) would have been blurry or you might just be looking at a shot of the kitchen floor. Here's the recipe and some unimpaired FP.

Shelly's Greek Moussaka

3 Tablespoons Butter
1 small Onion, chopped
2 cloves Garlic, minced
1 1/2 pounds Ground Beef
dash ground Cinnamon
dash ground Nutmeg
Salt and Pepper
1/2 cup Tomato Sauce
1 large Egg, beaten
2 Tablespoons Flour
1 cup Milk
4 ounces Cream Cheese
1/2 cup Ricotta Cheese

Preheat the oven to 350°. In a large skillet, heat 1 tablespoons butter over medium-high heat. Add the onion and cook until golden, 5 minutes. Add garlic cook 1 minute. Add the beef and cook until no longer pink, about 5 minutes. Drain any fats. Stir in the cinnamon and nutmeg. Dash = less than 1/8 tsp. to me it's 1 shake. Season with salt and pepper. Add the tomato sauce and cook until most of the liquid has evaporated, 3 to 5 minutes. Pour into an 8-inch square baking dish and set aside.

In a medium bowl, lightly beat the egg and set aside. In a small saucepan, melt the remaining 2 tablespoons butter over medium-high heat. Whisk in the flour and cook, whisking often, until the mixture is smooth, about 30 seconds. Slowly whisk in the milk until thickened. Lower the heat to low and stir in the cream cheese and ricotta; season with salt and pepper. Whisk a spoon of the cheese sauce into the beaten egg until smooth. Whisk the egg mixture into the cheese sauce in the saucepan. Pour the sauce over the meat in the baking dish. Bake until the top is lightly browned. 40 to 45 minutes. Let cool for 10 minutes before cutting.


Anonymous said...

Hey Michelle, I love your recipes and food porn. The Moussaka looks yummy. Do you have any idea what the nutritional stats are? Is the recipe appropriate for those still trying to lose or just for those who are at goal and maintaining?
Thanks, Marie (cats_meow)

Michelle said...

Hey Marie, I'm still losing ;) So I think you will be fine. You could use certainly use lower fat items part skim ricotta, fat free cream cheese. I've never watched fats though and I can't bring myself to eat Fat Free anything. I figure what little we are consuming better taste yummy.

As for the nutritional stats: what I do is enter each individual item in fitday.com I add them up and divide by the # of serving I get from the dish.

Hope this helps,

Inky said...

Okay, michelle, this looks so tasty even Mr. Picky Eater aka Husband approved of the ingredients for his dining pleasure. Just got back from the market with the ingredients and will be ACTUALLY COOKING tomorrow night. I'll let you know how it goes. BTW, how many servings does this make for non rny and one rny person :)

Michelle said...

8x8 square. Made 4 portions. 2 hearty eater size and 2 post rny me portions ;) hope he enjoys it and you too.

c-ing said...

I'm single. Can this be frozen after cooking? I could stash it away for those days I don't want to cook.

Michelle "Shelly" said...

I'd half the recipe. It'll last 2-3 days in the fridge... it may breakdown in the freezer... same taste but not as pretty ;)