FOODIE FRIDAY--Pasticcio (Greek Lasagne)

First things first, I joined Weight Watchers this last weekend. Does this mean I’ll only post ‘healthy’ food recipes?

Heck, no!  The key is moderation while eating a lot of veg. If you have a big breakfast odds are good you’ll only have enough points left for a light lunch and dinner.

I’ve been on the program before. I’ve lost weight before. But I seem to keep losing my way when it’s time to forge out on my own in maintenance land. This time, I won’t allow myself to get stuck.  Though I’m not paid employee of Weight Watches, I am a total fan. I really like this new program—It’s balanced. You eat real food, not purchased stuff—and their E-tools online program is AMAZING! It helps that their points system allows more food and most fruits and vegetables are free!  Oh, you still have to fight the cravings, find ways to distract yourself from trolling the pantry and fridge, and exercise, yes, the dreaded exercise word! I enjoy walking. I always have, so I’m walking for 35 minutes during my kidlet’s swim camp this last week and this coming week, then I’ll have to switch it up.

Today’s pick of the week is . . .

Pasticcio (Greek Lasagna)

Tori Carrington kindly gave me her family’s recipe. I found the noodles at our local Greek festival with the help of a Greek grandmother, who was a funny cliché of herself. I couldn’t find the cheese, but Parmesan is suggested as an alternative.

Beef mixture:

1 Tbls olive oil
2 lbs. ground beef
1 small onion, finely chopped
2 garlic cloves, minced
6 whole cloves
2 tsp. salt
½ tsp. pepper
1 14.5 oz. can diced tomatoes

Noodles:

1 lb. Pasticcio noodles (long tubular noodles)
1 Tbls. salt
1 cup grated Kefalotiri cheese (or Parmesan)

Béchamel Sauce:

½ cup butter, (1 stick)
¾ cup flour
4 cups hot milk
Salt
Pepper
Dash of nutmeg (optional)
1 cup grated Kefalotiri cheese (or Parmesan)
4 egg yolks

Grated Kefalotiri or Parmesan cheese

Beef mixture: Heat olive oil in a large frying pan and sauté the ground beef, onion and garlic until slightly browned. Add remaining ingredients, cover and cook over medium heat for approximately twenty minutes.

Noodles: Cook the pasticcio in salted boiling water until soft but firm. Drain and return to pan.

Béchamel Sauce: Melt the butter in a heavy saucepan; add flour and cook, stirring constantly for 1 minute. Add the milk all at once, and stir until the sauce is smooth. Add salt, pepper and nutmeg. Remove from heat and stir in the cheese and egg yolks.

Sprinkle a 9 X 13 Pyrex pan with grated Kefalotiri or Parmesan and put in half of the pasticcio. Sprinkle with Kefalotiri or Parmesan and cover with half the beef mixture. Repeat with the rest of the pasticcio, beef mixture and Kefalotiri. Spoon béchamel over the top and sprinkle with the rest of the cheese. Cook in 350 degree oven for about 45 minutes or until golden brown. Let settle for 20 minutes, cut into squares and serve.

Kali Orixi!

FOODIE FRIDAY--Cottage Pie (meat entree)

Quite a few years ago when our daughter was two going on three, we traveled to Disney World—mainly to take advantage of their ‘kids under 3’ are free policy.  She was potty trained and a real trooper. We did take an umbrella stroller that first year, but in the years afterwards she walked or Daddy carted her on his back.  Even today at the grand age of ten, she’ll fuss and complain when we walk around the block, but take her to an amusement park and she leaves us in the dust!

Our first night at Disney, we had reservations at the Rose and Crown Pub at EPCOT.  We were eating when a waiter came up to use and asked if our daughter wanted to start the Illuminations: Reflections of Earth a laser/fireworks show on the lake. Of course, neither my hubby nor I thought to bring a camera! Rachel held the wand, and when told to point it over the lake, she did. A single flare burst out and the 12-minute show started. Though we were unable to document it with pictures, it was truly an experience.

Out of the Cooking with Mickey cookbook with only slight modifications:

Rose and Crown’s Cottage Pie

¼ cup butter

1 cup onion, diced

1 ½ lbs. lean ground beef

Salt

Pepper

¼ tsp, savory, ground

1 cup brown gravy (McCormick’s brown gravy mix works best)

2 cups potatoes, mashed (I always have boxed potato flakes to use)

Grated cheddar cheese

Heat butter in 9-in. skillet. Add onion and cook until lightly browned, stirring frequently. Add beef, salt, pepper, and savory and continue cooking 5 minutes longer. Stir in gravy and heat until bubbling. Spoon mixture into a buttered 8-cup flat casserole dish. Top meat mixture with mashed potatoes. Sprinkle with grated cheese.

Bake at 400 degrees for 30 minutes, or until potatoes are lightly browned.

Enjoy!