Recipes from the Greek Benefit Dinner

Many of you asked for recipes from the Greek dinner, so here they are!

Greek Moussaka
Ingredients
3 large eggplants
Salt and freshly ground pepper
Extra virgin olive oil
2 onions, chopped
2 garlic cloves, minced
1/2 lemon, sliced in thin circles
1 handful fresh oregano leaves, chopped
1 handful fresh parsley, chopped
2lbs Veggie ground round (we used Yves) can also use ground beef or lamb
1 cinnamon stick
3 tbsp tomato paste
16 ounce whole canned tomatoes (we used home grown and home canned)
pinch nutmeg (our secret ingredient!)
8 ounces feta cheese, crumbled
1 cup freshly grated parmesan
Mozarella cheese and freshly grated parmesan for topping

Directions:
To prepare the eggplants, first cut off the stems and remove peel with a vegetable peeler, then cut into 1/4-1/2 inch slices. Brush both sides with olive oil and season with salt and pepper. Layer on cookie sheet lined with parchment paper and broil both sides until soft and slightly browned.

Add oil to a pan and then add onion, garlic, lemon slices, cinnamon stick, nutmeg, oregano and parsley. Cook until onions are softened. Add ground round or ground beef or lamb. Finally, stir in tomato paste and tomatoes and simmer until liquid has evaporated, stirring occasionally. Remove from heat.

To assemble, line 9 by 13 inch pan with 1/3 of the eggplant slices. Spread 1/2 of the sauce over the eggplant, then sprinkle with 1/2 of feta and parmesan. Repeat again and end with a layer of eggplant. After you place each layer of eggplant, press down firmly to create an even layer. Finally, sprinkle freshly grated parmesan and just enough mozarella to cover. Bake for 30-40 minutes at 350 degrees F. Let cool 10 minutes before serving.

Greek Style Roast Potatoes

8-10 potatoes, peeled and quartered
1/2 cup fresh lemon juice
1 cup water
1/3 cup olive oil
2 tsp dried oregano (we used a small handful of fresh oregano)
1/2 tsp black pepper
1-2 tsp salt
3-6 cloves fresh garlic, minced or crushed

Directions:
Mix all ingredients together except potatoes. Heat oven to 325 degrees F. Place liquid mixture in glass baking dish and add potatoes.k Stir to coat potatoes. Baste frequently, every 10-15 minutes and turn 4 times during roasting time. Potatoes are not done until all the liquid is absorbed. Roast for approximately 2 hours.

Lemon Dill Rice

1 cup rice
1 1/2 - 2 cups stock (chicken style)
1 tbsp lemon juice
1 tsp butter
1/2 tsp salt, if needed
1/2 carrot, grated
1/2 tsp lemon rind, grated
1/2 tsp dried dill weed

Directions
Cook rice in stock, butter and lemon juice. Boil and reduce heat and cook for 20 minutes. Stir in carrots, lemon zest and dill weed. Let stand 5 minutes. Note: We cooked it all in a rice cooker.

Greek Salad Dressing

1 1/2 cups extra virgin olive oil
1/2 cup red wine vinegar or fresh lemon juice
1 tbsp oregano (we used a small handful of fresh oregano)
5 cloves garlic
ground pepper to taste
salt to taste

Hummus

1 can garbanzo beans or chickpeas, drained (we used home cooked from dried chick peas)
juice of 1/2 lemon
1 tbsp red wine vinegar
1 tbsp mayonnaise (optional)
2-3 tbsp liquid reserved from garbanzo beans
3 cloves fresh garlic
onion powder to taste
salt and pepper to taste
several sprigs fresh parsley
olive oil to taste

Directions:
Whiz everything in a blender or chopper until smooth.

Spanikopita

1 cup chopped onion

4-6 fresh garlic cloves, crushed

2 tbsp butter

1 tsp parsley (we used a small handful of fresh parsley)

1 tbsp oregano (we used a small handful of fresh oregano)

2 pkg frozen chopped spinach, thawed and drained by pushing through a very fine sieve or squeezing out as much liquid as possible.

6 eggs

1 cup feta cheese crumbled or grated

1/2 tsp prepared mustard

1/2 tsp salt

1/8 tsp pepper

Saute onions, garlic, parsley and oregano in butter. Set aside. Mix remaining ingredients together and add sauteed onions and garlic.

1 pkg of phyllo pastry, usually in the frozen foods section, but must be defrosted in the fridge for 4-6 hours before use. When working with phyllo, make sure you keep the reserve covered with a slightly damp towell, otherwise it will dry out very quickly. Place one sheet of phyllo on working surface then brush with melted butter or Pam spray and layer a second sheet directly on top. Cut into four equal strips. At the end of each strip palce about 1tbsp of filling. Then fold down the strip in a triangle shape back and forth, over and over. Place on a baking sheet and brush top with butter or Pam spray.

Bake at 375 for about 15-20 minutes or until golden brown and plump. Serve warm with tzatziki dip.

Pumpkin Cake

2 cups flour

2 cups sugar

2 tsp baking powder

1 tsp baking soda

1 tsp cinnamon

1 tsp nutmeg

1/2 tsp salt

1/2 tsp cloves

1 cup oil

1 (16 oz) can pumpkin or 2 cups

4 eggs

Heat oven to 350 degrees F. Grease baking pan. Combine dry ingredients, then add remaining ingredients and mix until moistened. Pour into greased pan. Bake for 30 minutes or until toothpick comes out clean.

Notes: We were generous with spice amounts. Also, we cut back on oil to about 1/2 cup, and reduced eggs to 3 and added homemade applesauce until consistency was right.

Frosting

Although this cake is excellent with a cream cheese frosting, we prefer this lowfat alternative for both its taste and reduced calories.

1 1/2 cups powdered sugar

2 tbsp margarine or butter, softened

1/2 tsp vanilla

2-3 tbsp plain yogurt

Combine frosting ingredients adding enough yogurt for desired consistency for spreading over cake. Beat until smooth. Frost cooled cake. Sprinkle with nutmeg.