So the fast is over. woohoo.
My conclusions from it are as follows-
-More whole grains.
-Meat will be free range and antibiotic free. ( I have already found a local meat source and we will be making our first order next week)
-Less dairy. Milk will be bought from a local farm.
-More vegetarian eating on a regular basis.
-More local foods.
I think these things are the best choices Brian and I can make for our family. The fast was a great way to really analyze what we eat and focus more on what our bodies actually need. We lost bit of chubs in the process which was an extra added bonus.
On a second note we are trying to make everything that requires flour with half if not all whole wheat flour. Some recipes do not allow for this so that is why I am not fully committing. But tonight I made a whole wheat pancake recipe that was to die for. They were very yummy!! We even added some diced apple to them. I made the kids some eggs to go alongside and I made myself some egg whites with sauteed mushrooms (yum).
I also tried another new recipe at my new place of somewhat employment this week ( I will explain the place of employment thing later). I will include a recipe for this as well. It is called Moussaka, the main ingredients (stick with me it sounds weird) are eggplant, potatoes, and ground lamb. I have formed a new respect for ground lamb it is fairly lean and it smells like heaven when you are cooking it. Ok back to the recipe it is layered similar to lasagna, just without the noodles. It is of greek origin and the flavor profile is much different from what I would usually cook. It is a bit of a labor intensive dish but the flavor is totally worth the work. So strap on your apron and let me know how you like it.
I am going to start incorporating some recipes onto this blog because I no longer have time to keep up the recipe blog and the thought of starting another blog is exhausting. So try some of them out and send me a review or any questions in reference to the recipes.
Whole Wheat Pancakes
1 cup of whole wheat flour
1 1/2 tsp. sugar
3 tsp baking powder
1/2 tsp salt
1 tsp of cinnamon
1 egg white
3 tbsp applesauce
1 cup milk/soy/ or whatever dairy substitute you may use( I used rice milk)
Add whatever ingredients you would like we tried a half cup of diced apple but bananas or nuts would be yummy as well.
Makes 6 to 8 pancakes
This recipes appears to be a lot of work but so is a great lasagna. So don't give up before you have even begun because it is definitely worth the extra effort.
3 medium eggplants thinly sliced
3 pounds of red potatoes
1 lb of ground lamb (beef/turkey/chicken would work fine)
2 thinly sliced sweet onions
4 cloves minced garlic
1/2 tsp of ground cinnamon
1/8 tsp of all spice
2 bay leaves
1 tsp of thyme
1 tsp of rosemary
4 tblsp of butter
4 tblsp of flour
2 cups milk
1/8 tsp of nutmeg
salt and pepper to taste
1/2 cup parmagiano reggiano, shredded
Red Sauce/ you can also use a store bought marinara
1 tblsp of olive oil
1 15 oz can of crushed tomatoes
3 cloves of garlic, minced
1 tablespoon of parsley minced
salt and pepper to taste
1-Slice eggplant to 1/4 to 1/3 of inch and lay flat on cookie sheet sprinkle lightly with salt and let sit for 5-10 minutes or until you notice moisture being pulled out. once this happens blot dry with paper towels drizzle with olive oil and put hem n a 350 degree oven for 15 to 20 minutes or until they appear wilted. Pull out and set aside.
2-slice potatoes to equal thickness of eggplant. Pour 2 tblsp of olive oil in frying pan and cook potatoes until lightly browned. Lay them out on paper towels and set aside.
3-Put lamb into a frying pan and cook it through. Salt and Pepper to taste. Spoon the meat out of the pan and leave any drippings behind.
4-Place sliced onions in the pan you used to cook the meat. Sautee them with the garlic, cinnamon, all spice, bay leaves, thyme and rosemary until soft. Combine with the meat.
5- Make the Bechamel Sauce starting with the butter and flour. You are making a Rue. Mix in a pot over medium heat until it forms a paste and starts to turn a soft brown. Once this occurs slowly whisk in the milk. Cook and continue stirring until it begins to thicken then add the nutmeg and the cheese. Salt and pepper to taste.
6- In a sprayed 9x13 begin layering the ingredients. First a bit of marinara just enough to coat the bottom of the dish. Next the eggplant followed by a layer of Bechamel, then a layer of potatoes then a layer of red sauce, followed by the meat and onion mixture and topped with a bit more red sauce. Finish much as you began with a layer of eggplant then Bechamel , potatoes and a fianl layer of Bechamel and sprinkle some parmagiano reggiano.
Bake at 350 degrees for 40 minutes. Let rest for about 10 minutes before cutting. Serve with a yummy green salad and enjoy.