No Carb Lasagna

OK, I admit that it sounds a bit like an oxymoron, since we all know that lasagna is basically a pasta dish in which you layer the large pasta pieces with anything from vegetables to meat. But the main course I made for tomorrow's lunch, aka Shabbat morning, sticks to the layering, but instead of pasta, I used vegetables. You can also consider this a version of moussaka.

So, for the simple instructions, I simply layered the bottom of the baking pan with eggplant. Then I added the chopped meat mixed with tomato paste, chopped onion, garlic and an egg (for easier mixing.) Then I topped it off with squash.

Yes, it's that simple. I baked it until you can see the meat leaving the sides of the pan and smelling great. This heats very easily and can also be frozen.

This is really easy to make, and as you see, with a bake and serve pan, I'm saving on dishwashing, muss and fuss.

This can be called a fancy meatloaf, too. It's all in the labeling...

Meat for Meatloaf, Moussaka, Lasagna etc:
Can be doubled, tripled, halved etc, of course.

• about a pound and a third- I used 600 gram- chopped meat
• 1 medium onion, cut into small pieces
• 1 egg
• 1/3 cup tomato concentrate  (of course you can use fresh, but I was in a rush)
• generous sprinkling of  granulated garlic (of course you can use fresh, but I was in a rush)

Yes, it's that simple, very healthy and always delicious. Beef is tastier than ground chicken IMHO, but some people prefer chicken. If you can get ground turkey, that's good too. 

I don't buy packaged ground meat, of any type. I watch the guy grinding it in the machine, since the packaged usually has additives and junk.

My Vegetable Soup, Always Perfect and Easy to Make

Above you can see my second giant bowl of vegetable soup,lentil to be exact. Yesterday was a traditional Jewish fast day, Tisha B'Av. After twenty-five hours without eating or drinking, it's really important to have something nourishing and easy to digest. For me that's Vegetable Soup. It doesn't matter which vegetables I include or the exact quantities, it always tastes good. That's one of the beauties of Vegetable Soup.

Years ago, I made it richer and heartier with carbohydrates like barley, wheat and rice. But as the house emptied and my weight increased, I found it necessary to tweak the recipe a bit. This is what I made:

Ingredients:
brown lentils
onion
carrots
squash
garlic
oil
salt, pepper and some parsley flakes
lots of water- I add boiling water to cut down on cooking time.

Instructions:

• check the lentils for rocks, bugs etc
• pour boiling water over it, to cover plus, and cover pot
• leave for at least half an hour
• add the onions, squash, carrots, garlic and oil (better less than more)
• add more boiling water, at least a few inches higher than the veggies
• cook on high flame until boiling, then simmer on low flame for between 40-60 minutes
• towards the end of cooking time add the salt, pepper and parsley
• always cook in covered pot
• turn off flame and leave in pot for at least 15 minutes before serving

Variations:

• replace carrots with mushrooms, or just add mushrooms to the classic recipe
• ditto with cauliflower, but since the cauliflower cooks more quickly, add later during the cooking
• substitute barley or peas for the lentils

Let me know how you've made the soup. Thanks.

Another Creative Easy-to-Make Salad

The only equipment you need for this salad is a food processor/grater/shredder.

Yes, those are the ingredient:
carrots, apples, raisins and celery root (celeriac)

• Shred everything but the raisins. 
• Add the raisins and shredded vegetables and fruit to a bowl.
• Pour some olive oil 
• mix and then add freshly squeezed lemon juice.

That's it! You can add seeds and/or nuts, too. Tell me how it comes out, OK! 

Prevent the Salmon from Drying Out

When I serve a fish meal to me and my husband on a Jewish Holiday, I usually run into a sticky situation. The salmon cooks more quickly than the vegetables. So this year I wrapped the fish in foil, adding lemon and garlic to it. And then I put it all in the oven, so we'd have a perfect "one pot meal" on Shavuot.