I have tendency to be a little over-zealous when the New Year rolls around. I want to train for a marathon and read 52 books in a month and reorganize my whole house and take sewing, photography and dance classes. All today. Right now. And I usually set lofty goals only to be reminded a year later that I’m only one person—with plenty enough to do everyday—aside from visit the Sistine Chapel and learn to quilt. So while I work on a very bold and bright ’40 Things to Do While I’m 40 list’ (in photoshop) I thought I’d share with you one of my favorite recipes. And if you have any wonderful suggestions for my 40′s list, leave them in the comments section and maybe I’ll add them to the list. And now, lest you think I have no recipes that aren’t laden with butter and cream, I give you
My Big Fat (Butterless, Creamless) Greek Goulash
What you’ll need:
1 ½ pounds ground beef
½ t. ground cloves
1/3 pound bulk sausage
½ t. cinnamon
1 large eggplant
1 T. balsamic vinegar
2 large onions
1. T. worcestershire
2 cloves garlic
1 T. olive oil
1 can tomatoes
2 T. honey
¼ t. Cayenne pepper
salt, pepper to taste
AND
Tzatziki Sauce (16 oz greek yogurt mixed with 2 T. lemon juice, 2 T. olive oil, 2 T. honey and chopped cucumber)
Brown beef and sausage together adding salt and pepper to taste and a little olive oil if the meat is ultra-lean. Add cayenne and chopped garlic. (This photo makes me almost want to be vegetarian.)
Cut eggplant into small bite sized cubes and add to meat mixture. The eggplant will soak up all the liquid but be patient and it will release its’ liquids soon.
Chop onions into thinly sliced half moons and add to a separate pan with 2 T. olive oil.
If the meat and eggplant mixture get too dry, add a little olive oil if necessary and cook on medium heat until the eggplant is softened.
Add one can of diced tomatoes (with juice) and then cloves, cinnamon, vinegar, Worcestershire, and honey. Taste and add more salt as necessary.
Continue to cook the onions—it usually takes about 30 minutes until they are carmelized.
Cook 1/3 package of orzo pasta according to directions on package and then add the fully cooked pasta to the meat mixture. Then make the tzatziki sauce using the greek yogurt.
Serve by layering each plate with meat/pasta mixture then onions topped with feta cheese and tzatziki sauce. The carmelized onions are like a party in your mouth. Do not attempt to skip this step or worse yet add the ‘fried onions’ you can buy at the store. Don’t do it. Carmelize your own and soon you’ll be adding them to your Raisin Bran. Enjoy with pita bread and a greek salad!
Download a copy of the recipe
here.
And for those of you blog stalkers who care, I’m leaving on Saturday for a quick visit to Philadelphia/Atlantic City for my 40th birthday. I’m going with my sister and JamieKnoxville. It should be big fun. I’m taking every precaution and forbidding Washington apple martinis! (a very funny inside joke). I plan to laugh till I cry, spend hours chatting with two of my favorite people, spend the afternoon in Anthropologie, take hundreds of pictures, and read a book. What other suggestions do you have for me?
