Saturday, March 13, 2010

Tonight's Dinner

Can you tell I am bored out of my mind? LOL Three posts in one day.. I know, I know. But I have a lot of time to myself.

I promised one of my dearest friends I would share what I was cooking tonight. Soo.. it's that simple.

If you are into trying new recipes - then give my dinner a try.

Egyptian Macaroni with Bechamel Sauce

Egyptian Chickpea and Orzo Soup

Strawberry/Spinach/Balsamic Vinegar Salad

Banana split cake.

Here you go:

Main course - Macaroni w/Bechamel Sauce. (The egyptian's favorite.. distinctly middle eastern.)

It is a little complicated in the sense that it has a lot of steps.. here and there.


1lb ground meat (choose beef or lamb)

2 tbls olive oil

1/2 box of rigatoni or penne

1 onion chopped & Salt/Pepper to taste.

Sauce Ingredients - 3 tbsp butter; 3 tbsp flour; 2 cups milk; 1 egg; Salt & white pepper; 1/8 tsp nutmeg; shredded mozzarella; Salt/Pepper & nutmeg to taste


Cook pasta & Drain. Set aside.

While that is happening - Heat oil in a skillet over med. heat , add chopped onion & stir for 5 minutes until tender. Add meat - stir occasionally - leave for 10 minutes. Reduce heat. Add S & P to taste. Mix - leave for 20 minutes or until liquid evaporates.

While the meat is cooking - begin on the sauce.

Heat butter in a saucepan over med. heat. Add flour & stir for 3 minutes. Add milk to mix while continuously whisking (so chunks do not form) until sauce is is combined and thick. Leave sauce to cool.

Add egg to sauce and beat well. Season with Salt/Pepper & Nutmeg. Divide sauce in half.

Preheat oven to 350F.

Grab a casserole dish - mix 1/2 of sauce with 3 tbsp of meat. & other 1/2 with three tbsp pasta.

Pour meat sauce/mix on the bottom. Layer with remaining meat. Cover with a layer of mozzarella. Then pour remaining pasta. Then pour pasta sauce/mix over. Then over with mozzarella. (Sprinkle with nutmeg)

Cook for 40 minutes covered.

Next is the Egyptian Chick Pea and Orzo Soup.

Super easy!!

(and you can eat it for days!!)


6 cups veggie broth

2 cups water

6 garlic cloves, thinly sliced

1/2 onion, chopped

1 1/2 cup cooked chickpeas, drained

1 tsp chopped parsley

Salt & Pepper to taste

6 oz. orzo

2 lemons cut into wedges


Combine: broth, water, garlic & onion in saucepan. Boil, simmer over medium heat for 10 minutes. Add chick peas & cook 15 more minutes. Season with Salt & Pepper to taste. Stir in parsley.

Meanwhile - cook orzo (salted water) until tender and drain. Ladle soup over orzo w/wedge of lemon. (Squirt into soup.)

Next -


Baby Spinach, Strawberries sliced, purple onion, blue cheese crumbles, balsamic vinegar dressing.

Just cut and layer!

Finally - the piece de resistance!

Banana Split Cake! Follow the steps/ingredients below -


1 can 20-ounces crushed pineapple in juice, no sugar added

1 box "lite" yellow cake mix

Preheat oven to 350F.

Mix whole can of pineapple with juice & cake mix on med. speed for 3 minutes - blend well.

Spray a 9 x 13 inch pan with spray & pour batter. Cook 40 minutes - let cool.

topping: 2 tbls sugar substitute; 1 an "lite" cherry pie filling; 2 bananas sliced; 18 o. carton fat-free cool whip; 2 tbsp Hershey's classic syrup

In bowl - mix sugar int pie filling (cherries). Spread filling over cooled cake. Press bananas lightly into filling. Spread cool whip over bananas with spoon. Drizzle with syrup.
You can sprinkle with nuts if you want. SOooo...

There you have it. Give it a try!

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