Moussaka with Tofu Topping

Last week, I went and bought a slow-cooker cookbook. It seems like lots of the house showing calls are going to be in the afternoon, so I'm hoping this will help. I looked at two, and I chose 125 Best Vegetarian Slow Cooker Recipes. This is kind of a problem for posting recipes on the blog, but I'm going to do the best I can.

I chose this b/c it has eggplant and chickpeas - two of my favorites. The eggplants at the store look nice lately, so I thought it would be a good time for this.


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This cookbook is not about super-easy, open cans and throw everything in the slow-cooker. They seem to take a little preparation in the mornings - or most of them can be made ahead the night before and refrigerated. Each page has instructions in the sidebar for assembling the night before.

I started with two pretty eggplants.

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These had to be peeled and "sweated" in order to take any bitterness out. I did this early this morning and let them sweat while I was doing breakfast and getting the morning started. Following the instructions in the cookbook, I cubed the peeled eggplant, placed on paper towels, salted, and let it sit for an hour.

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When that was finished, I rinsed it and squeezed it dry on fresh paper towels.

Meanwhile, I chopped two onions in the food processor.

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Then I browned the eggplant in a skillet - using a non-stick skillet and much less oil than the recipe called for.

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The "browned" eggplant.

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Then I sauteed the onion, garlic, oregano, cumin seeds, salt, and pepper.

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Then added the chickpeas.

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Then I was ready to start layering. I did...tomato sauce, eggplant, chickpea mixture, etc. for several layers.

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Next, it was time for the tofu topping. I combined 1/2 cup shredded Parmeggiano-Reggiano, firm tofu (the regular grocery store kind), eggs, nutmeg, and cinnamon in a blender.

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That didn't work too well, so I switched to the food processor. That worked much better.

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Then I spread the topping on...

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The recipe called for a tea towel to be placed between the stoneware and the cover so that condensation wouldn't drip on the topping while it was cooking. I'd never done this before, and I was skeptical. But I did it, and it worked great!

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This is what the final product looked like after 8 hours. Very exciting to take the towel off when you couldn't watch it cooking for all that time.

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This got a big thumbs up! Wonderful flavors, and I loved the textures of the eggplant and chickpeas together. No bitterness at all, but I've never noticed that with eggplant, anyway. The tofu topping was wonderful - it cooked to a very bread-like consistency. This one was a little work, but it was really worth it. We're excited about left-overs tomorrow!

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Vegetable Enchiladas

I feel like I must have posted this one in the past, but I can't find it in the list. If it's old, I apologize. This has been a favorite from the very beginning of WW days.

Here is the basic recipe. I have made it so many times that I change it up without much worry.

Veggie Enchiladas

2 tsp canola oil
2 (4 oz) Portobello mushrooms, coarsely chopped
1 cup white mushrooms, coarsely chopped
1 zucchini, diced
4 scallions, thinly sliced
2 garlic cloves, minced
1 tsp adobo seasoning
1 (19 oz) can enchilada sauce
6 (8") FF flour tortillas
6 Tbsp FF sour cream
1/2 cub shredded reduced fat cheddar cheese
1/4 cup sliced ripe olives

1. Preheat the oven to 375. Spray a 9X13 baking dish with nonstick spray.

2. Heat the oil in a large nonstick skillet over medium-high heat. Add the Portobello and white mushrooms, the zucchini, scallions, garlic, and seasoning. Cook, stirring occasionally, until any liquid has evaporated and the vegetables are tender, about 6 minutes. Stir in 1/4 cup of the enchilada sauce; heat through.

3. Meanwhile, wrap the tortillas in foild and place in the oven to warm, about 10 mins.

4. Top each tortilla with 1/6 of the mushroom mixture, then with 1 Tbsp of the sour cream. Roll up and place, seam-side down, in the baking dish. Spoon the remaining enchilada sauce over the top. Sprinkle with the cheese and olives. Cover with foil and bake 15 mins. Uncover and bake until the edges of the enchiladas just begin to brown, and the cheese is melted, about 10 mins longer. Let stand 5 mins before serving.

Makes 6 servings; 4 points

From WW Winner's Circle Cookbook p.138

I begin by chopping lots of veggies. Tonight I did 3 small portabellas, white mushrooms, two zucchini, 4 garlic cloves, and 4 green onions. I usually do more portabellas from Sam's (b/c they're so cheap there), but I couldn't make it to Sam's today.


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Then I decided it just wasn't enough veggies to make a hearty filling for each enchilada, so I decided to add two diced carrots. This was the first time I've tried this. I also added the Adobo spice, as called for in the recipe.

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Then I sauteed until all the liquid was gone. After that, I added the 1/4 cup of enchilada sauce and cooked until heated.

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We have always used Pace Enchilada Sauce, but my WalMart isn't carrying it anymore. Tonight we tried this kind, and it got a good review. It has good flavor and enough kick.

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After heating the mixture, I put it back in its original bowl. I use a spoon to divide it into six equal portions around the rim of the bowl so I'm sure to have enough for all the enchiladas.

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I place the filling down the middle of each FF tortilla and then add 1Tbsp of FF sour cream.

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After all six are rolled, I top with reduced-fat cheddar and black olives. I cook at 350 for 30 minutes or so.

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I forgot to take a picture when they first came out of the oven, but here is part of the finished product. This is a favorite around here, and I hope you'll give it a try. The carrots were a wonderful addition, and I'm going to try adding green and red bell peppers next time - the more veggies, the better!!!

(I served with an old favorite - Green Rice.)

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What's on the Menu? 2/18-2/21

Monday
Veggie Enchiladas
Green Rice

Tuesday
Moussaka w/Tofu Topping (slow cooker recipe)
Steamed Broccoli

Wednesday
Spicy Black-and-Red Bean Soup (slow cooker recipe)
Salad

Thursday
Oven-fried catfish
Baked Potatoes (sweet for me, white for Todd)
Okra and tomatoes

House News
The house has been on the market two months. Oops, did I say months? I meant two weeks - it just feels like months.

We've had 5 showings, 2 last-minute cancellations, and one confused real-estate agent who thought she was at another house down the street. She rang the doorbell and was coming in as I was running for the door to shove it closed - it's a little shocking to have someone coming into your home while you're getting dressed! Anyway, I have decided that this feels like when I was dating and had met somebody interesting - then waiting to see if the phone will ring.

It sucks, but I'm trying to keep my chin up.

We did a test-drive to Flower Mound on Friday, and I'm more convinced than ever that Coppell is where we need to be.

A little leeway...

Our house officially went on the market today. It has been a crazy month - getting the house ready and such. So, I am going to do my best to keep some interesting stuff going on here, but you'll have to be patient with me!

In other news, I picked up this magazine at T. Thumb the other day. It is the premier issue! I really like it! I'll probably add it to my subscription list when I have a new address. It's all about eating whole foods - looks like great recipes. I'm hoping to try some next week.

http://www.cleaneatingmag.com/MiniSite/ce_index.htm