I wanted something special this weekend, but didn't feel like baking - or shopping! So I went through my fridge and came up with this -
Easy and Elegant Berry Marscapone Dessert (Almost Level 1)
1 8 oz tub marscapone cheese
3 tablespoons sugar substitute
1/2 teaspoon vanilla
fresh berries, I used strawberries, blackberries and blueberries
Brown sugar substitute to taste
Cut the strawberries in quarters (or halves if small). Toss all the berries in a bowl with brown sugar substitute for sweetening to taste. (I used Whey Low Gold). Let sit in the fridge for at least 1/2 hour. (You can use regular sugar substitute).
In a separate bowl mix the marscapone, 3 tablespoons sugar substitute and vanilla. I used my hand mixer and mixed it until it was stiff.
Let the marscapone chill in the fridge.
Get out 4 pretty sherbert or custard cups. Using an ice cream scoop, scoop out 1 scoop of the marscapone mixture into each cup. Cover with sweetened berries and their juices. Top with sweetened whipped cream.
This was way too easy, tasted amazing and looked beautiful!
_________________
Foxye
Started Somersizing 01/03
A smile is a curve that sets everything straight.
Monday, May 17, 2010
Monday, May 3, 2010
Lebanese Eggplant Casserole (Level 1)
A friend came by with some eggplants so I reprised an old favorite I hadn't made for a LONG time. This one is special, the flavors blend together nicely.
Lebanese Eggplant Casserole (Level 1)
1 large eggplant (about 2 pounds)
Salt
3 Tablespoons olive oil
2 medium onions
1 pound ground lamb
2 crushed garlic cloves
1 28 ounce can of chopped tomatoes
1/2 teaspoon cinnamon
1 tablespoon salt
pepper
1/4 teaspoon cloves
3 tablespoons butter
I used two 1 pound eggplants this time for nice sized rounds.
Slice the eggplant. Lay the slices out on a large platter and sprinkle with salt.
Don't be shy with the salt. You wipe it off later.
Let sit for about 1/2 hour then drain off any water.
This is after 15 minutes. You can see they give off a lot of water!
Heat the olive oil in a large saute pan over medium high heat. Chop the onions.
I used ground beef this time because lamb was 3 times the price.
Add the meat and onions to the pan and brown. Add the garlic, cook for another 2 minutes and drain.
In a medium sized bowl combine the tomatoes, cinnamon, salt, pepper to taste, and cloves.
Butter a casserole dish. Layer half the meat mixture, eggplant, tomato mixture. Repeat.
Cover and bake in 450 oven for 1 hour.
Serve and enjoy!
And here is an uninterrupted copy of the recipe.
Lebanese Eggplant Casserole (Level 1)
1 large eggplant (about 2 pounds)
Salt
3 Tablespoons olive oil
2 medium onions
1 pound ground lamb
2 crushed garlic cloves
1 22 ounce can of chopped tomatoes
1/2 teaspoon cinnamon
1 tablespoon salt
pepper
1/4 teaspoon cloves
3 tablespoons butter
Slice the eggplant. Lay the slices out on a large platter and sprinkle with salt. Let sit for about 1/2 hour then drain off any water.
Heat the olive oil in a large saute pan over medium high heat. Chop the onions. Add the meat and onions to the pan and brown. Add the garlic, cook for another 2 minutes and drain.
In a medium sized bowl combine the tomatoes, cinnamon, salt, pepper to taste, and cloves.
Butter a casserole dish. Layer half the meat mixture, eggplant, tomato mixture. Repeat.
Cover and bake in 450 oven for 1 hour.
**I also make this chopping the eggplant into 1" cubes. Good for dinner or as an appetizer.
**I've made this with ground beef too when I can't get lamb
Enjoy!
Lebanese Eggplant Casserole (Level 1)
1 large eggplant (about 2 pounds)
Salt
3 Tablespoons olive oil
2 medium onions
1 pound ground lamb
2 crushed garlic cloves
1 28 ounce can of chopped tomatoes
1/2 teaspoon cinnamon
1 tablespoon salt
pepper
1/4 teaspoon cloves
3 tablespoons butter
I used two 1 pound eggplants this time for nice sized rounds.
Slice the eggplant. Lay the slices out on a large platter and sprinkle with salt.
Don't be shy with the salt. You wipe it off later.
Let sit for about 1/2 hour then drain off any water.
This is after 15 minutes. You can see they give off a lot of water!
Heat the olive oil in a large saute pan over medium high heat. Chop the onions.
I used ground beef this time because lamb was 3 times the price.
Add the meat and onions to the pan and brown. Add the garlic, cook for another 2 minutes and drain.
In a medium sized bowl combine the tomatoes, cinnamon, salt, pepper to taste, and cloves.
Butter a casserole dish. Layer half the meat mixture, eggplant, tomato mixture. Repeat.
Cover and bake in 450 oven for 1 hour.
Serve and enjoy!
And here is an uninterrupted copy of the recipe.
Lebanese Eggplant Casserole (Level 1)
1 large eggplant (about 2 pounds)
Salt
3 Tablespoons olive oil
2 medium onions
1 pound ground lamb
2 crushed garlic cloves
1 22 ounce can of chopped tomatoes
1/2 teaspoon cinnamon
1 tablespoon salt
pepper
1/4 teaspoon cloves
3 tablespoons butter
Slice the eggplant. Lay the slices out on a large platter and sprinkle with salt. Let sit for about 1/2 hour then drain off any water.
Heat the olive oil in a large saute pan over medium high heat. Chop the onions. Add the meat and onions to the pan and brown. Add the garlic, cook for another 2 minutes and drain.
In a medium sized bowl combine the tomatoes, cinnamon, salt, pepper to taste, and cloves.
Butter a casserole dish. Layer half the meat mixture, eggplant, tomato mixture. Repeat.
Cover and bake in 450 oven for 1 hour.
**I also make this chopping the eggplant into 1" cubes. Good for dinner or as an appetizer.
**I've made this with ground beef too when I can't get lamb
Enjoy!
Subscribe to:
Posts (Atom)
