Main Course: Pastitsio

on Mar 5, 2004

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Pastitsio

1 pound ziti macaroni
1/4 cup olive oil
1 large onion, chopped
1 pound ground lamb (you may substitute pork or beef if you wish)
2 cup canned tomatoes, drained
2 cloves garlic, minced
1 tsp. oregano
1/4 tsp. ground cinnamon
Salt and fresh ground black pepper
1 egg, beaten
1/2 cup fine bread crumbs
2/3 cup Parmesan cheese, freshly grated

Bring 6 cups of water to a boil. Place ziti in boiling water for about 7 - 9 minutes, then drain and set aside. Meanwhile heat 4 Tbsp. of the olive oil in a large skillet and brown onions. Add lamb and cook until done when no more pink remains. Stir in tomatoes, garlic, oregano, cinnamon and salt and pepper. Cover and simmer for about 15 minutes. Remove from heat and stir in the egg and half the bread crumbs and set aside.

Cream Sauce

4 cups milk
2 Tbsp. butter
6 eggs
1 Tsp. salt
1/2 cup flour

Combine 3 cups milk and butter in a saucepan and heat over medium heat until hot. Remove from heat. Beat eggs until frothy. Add remaining milk and salt and continue to beat. Slowly add flour while continuing to beat. Slowly pour in heated milk mixture and bring to a boil. When mixture starts to thicken, remove from heat and set aside.

To make the Pastitsio, preheat oven to 350 degrees. Coat the bottom of a 13 x 9-inch baking pan with the remaining 2 tablespoons of olive oil and sprinkle with the remaining bread crumbs. Place half of the cooked ziti along the bottom, followed by the meat mixture. Pour half the cream sauce over meat followed by 1/3 cup of the Parmesan cheese. Place the rest of the ziti over the cheese followed by the remaining cream sauce and cheese. Bake for about 45 minutes or until golden brown. Cut into squares and serve.

The Skinny: Use skim milk and your favorite egg substitute.

Glazed Carrots

6 cups carrots cut into 1-inch diagonal slices
1/2 tsp. salt
1/4 cup brown sugar
1/2 tsp. nutmeg
1/4 cup orange juice
1 tsp. cornstarch
1/4 cup butter

Cook carrots in a small amount of salted water until tender, drain water. Combine brown sugar, nutmeg, orange juice and cornstarch and mix until smooth. Pour over carrots and cook for several minutes until mixture thickens, add butter and toss. Serve hot.

The Skinny: Use your favorite sugar substitute.