Mediterranean Beef And Vegetable Casserole Food

MOUSSAKA: EGGPLANT CASSEROLE

Steps:

• Salt the eggplant. Spread the eggplant slices in one layer and sprinkle with salt. Let set for 30 minutes to "sweat out" its bitterness.
• Turn the broiler of your oven on.
• Prepare a large sheet pan or two and brush with extra virgin olive oil. Pat the eggplant slices dry, removing excess salt, and assemble in one layer on the prepared pan. Brush generously with olive oil.
• Place the sheet pan about 6 inches away from the broiler. Broil the eggplant briefly, turning over so that both sides are softened and golden brown (do not worry if parts of the eggplant are slightly charred, but watch carefully so it doesn't burn). Remove from the oven and set aside.
• Prepare the meat sauce. Heat 2 tablespoons olive oil in a skillet. Cook the onions on medium heat until they turn slightly golden brown, stirring regularly (about 5 minutes). Now add the ground lamb. Cook the lamb until fully browned, tossing regularly. Drain the lamb from any excess fat and return to the skillet. Add the dried oregano, cinnamon, pepper, nutmeg, and hot paprika. Stir to coat the meat with the spices. Add the wine and boil for 1 minute to reduce. Stir in the canned tomatoes, sugar, and broth. Simmer over medium-low heat for 20 to 30 minutes.
• Meanwhile, heat the oven to 350 degrees F and work on the bechamel.
• Make the bechamel. In a large saucepan, heat the olive oil over medium-high heat until shimmering but not smoking. Stir in the flour, salt, and pepper. Cook until golden (if needed, added a little more olive oil). Gradually add the warmed milk, whisking continuously. Continue to cook, stirring occasionally, over medium heat for 5 to 7 minutes. Add the nutmeg. In a small bowl, whisk a small amount of the hot bechamel mixture with the 2 eggs. Then return all to the pan and stir into the bechamel mixture. Continue to stir or whisk the mixture bringing to a gentle boil for just 2 more minutes. Taste and adjust the seasoning. Remove from the heat and allow to cool and thicken a little more. (You should have a creamy, thick and smooth bechamel sauce.)
• Assemble the moussaka. When ready, lightly oil a 9 ½" x 13" oven-safe baking dish. Layer half the eggplant slices on the bottom. Add the meat sauce and spread well. Add the remaining eggplant slices. Pour the bechamel on top and spread to cover all the eggplant, then sprinkle with the bread crumbs.
• Bake. Bake the moussaka casserole on the center rack of the heated oven for 45 minutes. If you need to, transfer the baking pan to the top rack and broil briefly so that the top of the moussaka gains a nice golden brown color (watch carefully).
• Remove from the heat and let the casserole sit for 10 minutes before cutting through into squares to serve. Enjoy!

VEGETABLE BEEF CASSEROLE

Steps:

• In a 3-qt. casserole, layer half the potatoes, carrots, celery, green beans and onion. Crumble half the uncooked beef over vegetables. Sprinkle with 1/2 teaspoon each thyme, salt and pepper. Repeat layers. , Top with tomatoes. Cover and bake at 400° for 15 minutes. Reduce heat to 350°; bake about 1 hour longer or until vegetables are tender and meat is no longer pink. Sprinkle with cheese; cover and let stand until cheese is melted.

MEDITERRANEAN BEEF AND VEGETABLE CASSEROLE

Steps:

• Make the patties: In a large bowl, mix the ground beef, breadcrumbs, salt, thyme and red pepper with your hands or a wooden spoon until well-blended. Shape the mixture into 8 patties, about 1/4-inch thick.
• In a large heavy skillet, heat the oil over medium-high heat. Add the patties and cook for about 2-3 minutes on each side, or until browned. (They will finish when they are cooked with the vegetable mixture.) Remove with a slotted spoon to a plate.
• Reduce the heat to medium-low. Add the onion to the pan drippings and cook, stirring occasionally, for 5-7 minutes, or until softened.
• Increase heat to medium. Add the tomatoes (break up with hands), zucchini, garlic, salt and thyme. Stir to mix. Cover and cook for 10 minutes, or until the zucchini is just tender.
• Stir in the potatoes and parsley. Add the beef or turkey patties and spoon over some of the vegetable mixture. Cover and simmer for 10 minutes, or until heated through. Serve right away.

VEGETARIAN CASSEROLE

Steps:

• Heat 1 tbsp olive or rapeseed oil in a large, heavy-based pan. Add 1 finely chopped onion and cook gently for 5 - 10 mins until softened.
• Add 3 sliced garlic cloves, 1 tsp smoked paprika, ½ tsp ground cumin, 1 tbsp dried thyme, 3 sliced carrots, 2 finely sliced celery sticks, 1 chopped red pepper and 1 chopped yellow pepper and cook for 5 minutes.
• Add two 400g cans tomatoes, 250ml vegetable stock (made with 1 stock pot), 2 thickly sliced courgettes and 2 sprigs fresh thyme and cook for 20 - 25 minutes.
• Take out the thyme sprigs. Stir in 250g cooked lentils and bring back to a simmer. Serve with wild and white basmati rice, mash or quinoa.

MEDITERRANEAN VEGETABLE CASSEROLE

Steps:

• Cook pasta according to package directions. Meanwhile, in a large bowl, combine the remaining ingredients., Drain pasta; toss with sauce mixture. Transfer to a 1-1/2-qt. baking dish coated with cooking spray. Bake, uncovered, at 375° for 30-35 minutes or until heated through.

MEDITERRANEAN VEGETABLE CASSEROLE

Steps:

• Saute onion and zucchini in oil for 15 minutes.
• Transfer to baking dish.
• Sprinkle lightly with flour.
• Arrange tomato and capsicum on top.
• Bake uncovered at 200 degrees C for 20 minutes.
• Top with olives, basil and pine nuts.
• Bake further 10 minutes.
• Drizzle with vinegar before serving.

SERBIAN GROUND BEEF, VEGGIE, AND POTATO BAKE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a casserole dish.
• In a skillet over medium heat, cook the beef until evenly brown. Remove beef from skillet, reserving juices, and set aside. Mix in the olive oil, and saute the green pepper, onion, carrot, and celery until tender.
• Return beef to the skillet, and season with paprika, salt, black pepper, red pepper, cinnamon, and cloves. Stir in the water and red wine until heated through. Dissolve the beef bouillon cube into the mixture. Remove skillet from heat, and mix in the half-and-half.
• Layer the bottom of the prepared casserole dish with enough potato slices to cover. Place the beef and vegetable mixture over the potatoes, and top with remaining potatoes.
• Cook, covered, 45 minutes in the preheated oven, or until the potatoes are tender.