#dinner lunch

Pastitsio

6-8 servings

This recipe makes a casserole that is tasty and very filling.  It has also been called Greek Lasagna.  The smells from the cinnamon and tomato sauce are very appealing.

Ingredients

Macaroni:

8 ounces (half a box) small elbow macaroni

3 tablespoons melted butter

1/3 cup grated parmesan cheese

1/3 cup skim milk

1 egg, slightly beaten

 Meat sauce:                                                                                                         

1 pound ground beef

1 medium onion, chopped

1 (8 ounce) can tomato sauce

1 teaspoon salt

½ teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1/8 teaspoon ground black pepper

 Cheese Sauce:

4 tablespoons butter

2-4 tablespoons corn starch

¼ teaspoon salt

2 cups skim milk

1 cup cheddar cheese, shredded

1 egg, slightly beaten

1/3 cup grated parmesan cheese

Directions

Cook the macaroni per package directions, drain and set aside.

In the pot that was used to boil the macaroni put in the butter and melt it.  Add the Parmesan Cheese, milk and the egg.  Add the cooked macaroni and mix. Set aside.

In a large skillet cook the ground beef and onion. Cook until the beef is well crumbled, is no longer pink and the onion is translucent. Drain off the excess fat.

Add the tomato sauce, salt, cinnamon, nutmeg and pepper and mix.  Set aside.

In a medium saucepan melt the 4 tablespoons of butter.  Add the cornstarch and salt and mix.  Slowly add the milk while stirring.  Use a sieve to add the cornstarch to prevent lumps from forming. Stir the sauce for several minutes until it starts to thicken.  You may need to add more cornstarch if it doesn’t thicken.  Once it is thick remove it from the heat.

Place the egg in a small bowl and beat.  Add some of the sauce to the egg to temper it.  You don’t want a scrambled egg in your sauce.  Then add the egg and Parmesan cheese and stir.

Heat the oven to 350˚

To assemble the pastitsio place a layer of half the macaroni on the bottom of a 2 quart oven proof casserole.  Next add the meat sauce.  Then add the rest of the macaroni.  Pour the creamy cheese sauce on top.  Bake uncovered for about 40 minutes.  It should be hot and lightly browned on top.

Let it stand for a few minutes before cutting into it.

Notes

SPINACH AND RICOTTA SPANAKOPITA ROLLS

Crunchy, creamy, easy to make. Spanakopita is a Greek spinach-based savoury pastry. This interpretation uses fresh spinach, creamy ricotta, and chopped peanuts with plenty of butter in between each phyllo pastry layer.

Dragon Shrimp

4 servings

This dish is very tasty.  If you want it hotter and flame thrower strong add more black pepper or cajun spice or hot sauce.

Ingredients

1 pound of large raw shelled shrimp

6 tablespoons butter

1 tablespoon dried basil

1 ½ teaspoons ground black pepper

2 tablespoons lemon juice

3 tablespoons chili sauce

3 tablespoons red wine vinegar

3 tablespoons olive oil

2 tablespoons sugar

1 teaspoon salt

1 ½ teaspoons garlic cloves, minced

Directions

Run frozen shrimp under cold water to defrost them.  Pat the shrimp dry,  Place the shrimp in a roasting pan.

Melt the butter in a small saucepan.  Remove the pan from the heat and add the remaining ingredients to form a sauce. Pour the sauce over the shrimp in the roasting pan.  Cover and refrigerate for 1 hour.

Preheat the oven to 350˚

Bake the shrimp, still covered, for about 30 minutes.  If they aren’t done put them back in the oven for a few minutes.

Notes

Serve with rice.

Barbecue Chicken Meatballs

4-6 servings

These tasty chicken meatballs can either be served as an appetizer or a main course.

Ingredients

1 pound ground chicken

1 cup bread crumbs

¼ cup sliced green onions

2 large eggs, beaten

2 teaspoons dried parsley

1 teaspoon garlic, minced

½ teaspoon salt

1/8 teaspoon pepper

2 cups barbecue sauce (your favorite)

Directions

Preheat your oven to 400˚.  Line a rimmed baking sheet or jelly roll pan with aluminum foil and spray with non-stick cooking spray.  This allows the meatballs to come off the foil easily and makes clean up easier.

In a large bowl place the ground chicken, bread crumbs, sliced onions, eggs, parsley, garlic, salt and pepper.  Gently mix the ingredients until blended.

Using a one tablespoon size cookie scoop, form the meatballs.  There should be about 22 meatballs.  Place them on the baking sheet and bake for about 12 minutes.

In the meantime, place the barbecue sauce in a large saucepan and warm up on low.  When the meatballs are done in the oven place them in the barbecue sauce and cook on low to simmer the meatballs for about 10 minutes.

Serve with rice for a meal or put toothpicks in the meatballs if used for appetizers. 

Note:

Minced garlic in a jar should be available in the produce section of a grocery store.

Fried Chicken Tenders

4 servings

These chicken tenderloins are crispy and crunchy.  You can put them in a bun for a sandwich or use a dipping sauce.

Ingredients

1 pound chicken tenderloins

1 teaspoon paprika

1 teaspoon ground black pepper

1 teaspoon salt

 1 egg beaten

½ cup milk

 ¾ cups all-purpose flour

1 tablespoon non-fat powdered milk

½ teaspoon baking powder

1 teaspoon sugar

1 teaspoon paprika

1 teaspoon ground black pepper

½ teaspoon salt

 Directions

In a fryer pour in the oil according to the manufacturer’s instructions and heat the oil to 350°.  If you don’t have a fryer take a large pot and fill with vegetable oil to a depth of 1 ½ or 2 inches.  Heat the oil on medium until the oil shimmers.  If you have a thermometer you can see if the oil is heated to 350˚

Set up a breading station with three shallow bowls or pie plates.

In the first bowl place the paprika, pepper and salt and mix.  Dip the chicken tenders in the bowl to coat them with the spices.

In the second bowl place the egg and milk and mix.  Coat the chicken with the milk and when they have finished dripping put the tender into the flour mixture.

In the third bowl place the flour, powdered milk, baking powder, sugar, paprika, pepper and salt and mix.  Sprinkle over the flour mixture about 2 tablespoons of the milk and egg mixture and stir.  Small clumps will form and add to the crispiness of the chicken tenders.  Coat the chicken tenders in the flour mixture.

Drop the chicken into the hot oil, a few at a time so as not to crowd the chicken.  Fry for about 4 minutes so they are golden brown and then place them on a paper towel lined plate.  Either place them in a sandwich or use a dipping sauce to eat them.

Notes

Chicken Satay

4 servings

These boneless, skinless, chicken breast pieces are marinated. As a result they are very tender and tasty. Serve with rice and accompany with a peanut dipping sauce.

Ingredients

Marinade:

1 ½ tablespoons lemongrass paste from a tube

5 green onions with white parts only sliced

2 teaspoons garlic cloves, minced

1/3 cup brown sugar

1 ½ tablespoons ground coriander

1 tablespoon ground cumin

½ teaspoon ground turmeric

1 ½ tablespoons kosher salt

2 tablespoons canola oil

 2 boneless, skinless chicken breasts (about 1.5 pounds) cut into bite size pieces

Directions

In a food processor or blender place the marinade ingredients.  Blend until they become paste like.  Place the marinade in a medium size bowl.  Cut the chicken into 1 inch size pieces and place in the bowl.  Gently stir so all the chicken pieces are covered with the marinade.  Tightly cover the bowl with plastic wrap and place in the refrigerator for about an hour.

Use metal or bamboo skewers.  Place the marinated chicken pieces on the skewers and grill them on a well oiled outdoor grill or under the broiler in your oven.  If cooking them indoors you can place the skewers on a wire rack sprayed with a non-stick cooking spray.  Place over a rectangular cake pan filled with about a ¼ inch of water to make it easier to clean afterwards.   Grill the chicken about 10 minutes per side or until they are no longer pink inside.

You can serve the chicken with rice and the peanut dipping sauce.

Notes

Mongolian Ground Beef

4 servings

This dish is made with a sweet and spicy sauce mixed with ground beef.

Ingredients

1 tablespoon Sesame Oil

1 pound chuck ground beef

3 garlic cloves, minced

2 tablespoons ginger root, minced

2 tablespoons Mirin

2 tablespoons white Rice vinegar

½ cup brown sugar, packed

¼ cup low sodium soy sauce

1 teaspoon sesame seeds

Green onions, sliced

Directions

In a large, heated skillet pour in the sesame oil.  Add the ground beef, crumble the meat and let it brown.  Then drain the excess fat.  Add the minced garlic cloves and ginger and cook for a few minutes until they are tender. 

Add the mirin, rice vinegar, brown sugar, soy sauce, and sesame seeds and mix.  Cook until the liquid has mostly evaporated or been absorbed by the meat. 

Serve with rice and sliced green onions.

Notes