Moussaka

(From http://southernfood.about.com/od/eggplantcasserolerecipes/r/bl30621c.htm)

• 2 medium eggplants
• 2 teaspoons salt
• 1 pound lean ground beef
• 1 can (14.5 ounces) tomatoes, drained
• 1 can (8 ounces) tomato sauce
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon oregano
• dash cinnamon
• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup milk
• 2 1/2 cups shredded cheddar cheese
• 2 eggs, slightly beaten

Slice eggplants in 1/2-inch slices. In a large kettle, boil eggplant slices 5 to 10 minutes, until tender. Drain in colander or on paper towels. Sprinkle eggplant with 2 teaspoons of salt and place a layer of paper towels on top of the salted slices. Place a heavy casserole or bowl on top of eggplant, pressing down to squeeze out excess water. Arrange half of the eggplant slices in a 13x9x2-inch baking dish.

In a large skillet, brown ground beef; drain off excess fat. Add drained tomatoes, breaking up with a spoon. Add tomato sauce, garlic powder, 1/2 teaspoon salt, pepper, oregano, and cinnamon. Simmer for 5 minutes, stirring occasionally. Spread meat mixture over the eggplant. Top meat mixture with remaining eggplant slices.

In a medium saucepan, melt butter. Stir in flour; remove from heat. Gradually stir in milk; return to heat and cook until thickened, stirring constantly. Add shredded cheese and continue stirring until cheese is melted and sauce is smooth. Add a small portion of the mixture to the eggs, beating quickly, then return egg mixture to sauce in saucepan, whisking in quickly. Pour cheese sauce over the all.

Bake at 400° for 30 minutes, or until topping is set. Let stand 5 minutes before serving. This eggplant recipe serves 6.

Gingerbread Oatmeal Casserole

• 4 eggs
• 1/2 - 3/4 C sugar or brown sugar (according to taste)
• 2 C milk
• 1 C melted butter
• 1/2 C molasses
• 4 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp allspice
• 1-1/2 tsp ginger
• 6 C oatmeal (old fashioned)

Combine eggs, sugar, milk, butter and molasses, mix well. In a large bowl mix dry ingredients. Add egg mixture and stir well. To bake, pour into a 9 x 13" pan and bake at 350* for 30 minutes.
Serve plain or with milk.

Variations:

~Use maple instead of molasses.

~Use applesauce in place of butter and add chopped apple - no molasses

~Add vanilla or orange extract

~Add dried fruit

Garlic Braised Greens

(From http://www.kashi.com/recipes/42)

• 2 cups Kashi® 7 Whole Grain Pilaf, cooked and hot
• 1 teaspoon olive oil
• 5 cloves garlic, peeled and minced
• 2 whole carrots, cut into match sticks
• 6 cups fresh kale, removed from stem and chopped finely
• ⅔ cup water (or vegetable stock)
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• ⅛ cup fresh basil, minced

Cook Kashi Pilaf according to directions on package. Heat olive oil in a large skillet over medium high heat. Once oil is hot, but not smoking, add garlic and stir for 5 seconds. Add carrots and kale and stir quickly and thoroughly until both are evenly coated with the oil. Reduce heat to low. Add water, salt, pepper, and mix well. Cover and simmer until carrots and kale are tender but still retaining their bright colors (about 5 minutes). Remove from heat, stir in basil. Toss braised green mixture with hot cooked Kashi Pilaf and serve immediately.

Chocolate Pear Tart

(From http://www.marthastewart.com/portal/site/mslo/menuitem.fc77a0dbc44dd1611e3bf410b5900aa0/?vgnextoid=f7fe26661cce0110VgnVCM1000003d370a0aRCRD&vgnextfmt=default)

• 8 tablespoons (1 stick) unsalted butter, room temperature, plus more for pan
• 1 cup whole blanched almonds
• 3/4 cup sugar
• 3 large eggs
• 1/3 cup unsweetened cocoa powder
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon salt
• 1/4 teaspoon almond extract (optional)
• 3 firm, ripe Bartlett pears
• 1/2 lemon
• 2 tablespoons apple jelly

1. Preheat oven to 350 degrees. Brush a 9-inch removable-bottom tart pan with butter; set aside.
2. In a food processor, combine almonds and sugar; process until very finely ground. Add butter, eggs, cocoa, vanilla, salt, and almond extract, if using; process until combined. Spread mixture evenly in prepared pan.
3. Peel, halve, and core pears; cut lengthwise into 1/4-inch-thick slices, rubbing them with lemon as you work (to prevent discoloration). Arrange slices on chocolate mixture, slightly overlapping, without pressing in.
4. Place pan on a baking sheet; bake until top is puffed and a toothpick inserted in center of chocolate mixture comes out with only a few moist crumbs attached, 45 to 50 minutes. Cool completely in pan.
5. Briefly heat jelly in the microwave or on the stove until liquefied. Gently brush pears with jelly; let set, at least 20 minutes. Remove tart from pan, and serve.

Comments:
Nanza makes this. It's fabulous without the pears.

Chard Wrapped Chicken

• Roasted Carrots and Onions (see recipe below)
• 1/4 c. olive oil
• 2 TBS snipped fresh dill, oregano, or sage
• 1 clove garlic, minced
• 1/4 tsp ground black pepper
• 1/2 c. crumbled feta cheese
• 6 medium skinless, boneless chicken breast halves
• 6 Swiss chard leaves, stems trimmed

1. Preheat oven to 375 degree F. Prepare Roasted Carrots and Onions and place in oven. Meanwhile in a small bowl combine olive oil, 1 TBS of the snipped herbs, the garlic, and pepper. In another small bowl combine feta cheese and 1 TBS of the olive oil mixture. Mash mixture together with the back of a spoon to form a paste.

2. Top each chicken breast with some of the feta mixture, pressing firmly. Wrap center portion of each chicken breast with a Swiss chard leaf, leaving ends exposed. Place wrapped chicken breasts in a 3-quart rectangular baking dish.

3. After carrots have been in the oven for 10 minutes, add chicken to oven. Bake, uncovered, in preheated oven 25 to 30 minutes or until chicken is no longer pink (170 degree F). If desired, sprinkle chicken with remaining 1 tablespoon snipped fresh herb. Makes 6 servings.

Roasted Carrots and Onions: In a 2-quart rectangular baking dish combine one 1-pound package peeled fresh baby carrots; 1 medium onion, cut into thin wedges; 1 TBS olive oil, 1/4 teaspoon kosher salt or salt, and 1/8 teaspoon ground black pepper. Toss to coat. Bake as directed above.

Comments:
I've never tried this. The roasted carrots seem to be an unnecessary side dish. I don't understand what they're saying to do with the olive oil.