.

Zucchini Moussaka

If you are wondering what to do with all of your zucchinis and you’re not a fan of zucchini bread, make my Zucchini Moussaka instead (that rhymed)

 Zucchini Moussaka

 Ingredients: 6 medium size zucchini, 1 lb ground beef, 1 yellow onion, 1/3 cup of rice, 1/3 cup sour cream, 2 egg yolks, 2 eggs, 1 cup flour,  2 cups of milk (possibly more), 1 teaspoon salt. Pepper to taste.

 Step 1: Slice zucchini into thin slices

Step 2: Put two eggs into a bowl and 1 cup of flour into another bowl. Dip each slice of zucchini in the egg, then roll in flour.

Step 3: Heat ½ cup of oil in a frying pan. Fry each slice of zucchini until brown and soft.

Step 4: Once all of the zucchini has been fried. Wipe pan clean and sauté onion until translucent (about 5 minutes), then add ground beef. Cook until brown.

Step 5: In a small bowl, mix together 2 egg yolks with 1/3 cup sour cream. Add 2 cups of milk and stir. Add salt (1 teaspoon) Set aside.

Step 6: In a 9x13 pan, put down one layer of zucchini, then add ground beef and a little of the rice. Place another layer of zucchini on top, add beef and rice. Ending with a layer of zucchini on top. Pour egg/sour cream/milk mixture over the top of everything. It should just cover everything. You may need to add a little more milk if needed to make sure the zucchini is covered with the milk mixture.

Step 7: Preheat oven to 350 degrees. Bake for one hour and fifteen minutes. Just make sure the rice is done.

 

Yellow Beans

 
I learned how to make this dish from my mother- in- law. In Serbian it's called branija. I thought the word meant stew or casserole. But I recently learned it just means beans. So this dish doesn't have a name other than beans. I"ll have to try and come up with one because it is definitely worthy of a name.

Yellow beans are in season here in Minnesota during the months of July and August. By September they are pretty hard to find. I've never found frozen yellow beans and canned yellow wax beans don't look very appetizing. Fresh yellow beans have such a nice vivid color and crisp flavor that they are worth using even though I can only  make this dish once or twice a year.

Regarding the beef I use in this dish. Beef chuck works best but sometimes I buy that stew meat found in the packged meat section. This recipe is with the stew meat. The only difference is you'll need to cook it slower and on a lower heat.

Ingredients: 3 cups fresh yellow beans, 2 small onions or 1 large, 2 carrots, 2 ribs of celery, 2 lbs strew meat, 6 cloves garlic, 2 tablespoons flour, 1 tomato, 1 tsp paprika.

Directions: Using a heavy stock pot (make sure yours can go in the oven) sauté onions, carrots, celery and garlic in olive oil. Then add beef. Cook all together until beef has browned. Coat with 2 tablespoons flour. add the diced tomato, paprika and beans. Mix. Add enough water to just barely cover everything (too much water and it will be too watery). Lower heat and cook for 2 hours on very low heat. Then taste. Add salt and pepper. After two hours if it still looks too runny take 1/2 cup of the stew liquid and add another tablespoon of flour. Mix in a small bowl and then add back to the pot.

*beef should be nice and tender before putting in the oven. If it's not, then cook a little longer.

Preheat oven to 350 degrees.

Next:  Place stock pot in preheated oven for one hour. Check on it occasionally to stir. It's done when the beans are soft. When it's  done add more salt and pepper to your taste.

 

 

Suvo Meso - Smoked Pork Loin

Nobody can smoke meat quite like the Serbs. We bought this smoked pork loin via a covert operation in Indiana that I can't even tell you about or I'd have to kill you. If you are ever a guest in a Serbian household you will be greeted by a tray of suvo meso, cheese and a shot of šljivovica (Plum Brandy). Even at 8:00 am.

Suvo Meso has the perfect balance of salt. smoke and chewiness. It's good all by itself or cut up and thrown in with scrambled eggs.

There's nothing better to eat on a Saturday afternoon with some cheese and bread. And wine of course. It's noon right?

 

Easy Leg of Lamb

I've tried many different recipes for lamb but none leave my husband licking his fingers like this one. The key is to cook it just right. Not overcook it. Otherwise it dries out and tastes chewy and loses all its flavor. I guess that's probably the same with beef too but with lamb, I look forward to that sort of gamey taste so it's a real disappointment when I overcook it (which is so easy to do and often do).

I've learned not to overcomplicate lamb. I don't think it pairs well with sauces or gravies, unless someone has a great recipe, I'd love to give it a try. It taste great all by itself with a little rosemary and salt.

There are days when I get it almost nearly perfect, like last night. But, I still should have taken it out 5 minutes sooner.  It was still tender and juicy and a little pink but you can't really see that in the photo. I think I would have liked it even more pink.  Still working on losing my Minnesota tendency to cook everything well done.

My Plate

 

Lily's Plate

With whole wheat macaroni and spinach and bite size lamb

 
 
Recipe

Take lamb out 45 minutes prior to cooking

Preheat over to 375.

Rub generously with oil

Salt

Rub Rosemary (as much as you like) into the meat

Cook to 140 degrees for medium

Let lamb rest for 30 minutes before carving.