Pork Pepper And Rice Moussaka Recipes

PORK, PEPPER AND RICE MOUSSAKA

Steps:

• Heat 2 tablespoons oil in a large skillet over medium heat.
• Add peppers and onions, 1/2 teaspoon salt, and black pepper.
• Saute until vegetables are just softened, about 10 minutes.
• Remove and set aside.
• Heat remaining oil in same skillet over medium heat.
• Add pork and garlic.
• Cook, stirring to break up lumps, until meat loses all trace of pink, about 10 minutes.
• Add tomato paste, oregano, black pepper, 1/2 teaspoon salt, and 1/2 cup cheese.
• Remove and set aside.
• Preheat oven to 350° F,.
• Melt butter in a medium saucepan over medium heat.
• Stir in flour.
• Reduce heat to medium-low and cook, stirring constantly, 3 minutes.
• Increase heat to medium and whisk in milk.
• Bring to a boil, reduce heat to low, and simmer, stirring frequently, until mixture is thickened and smooth, about 5 minutes.
• Beat eggs lightly.
• Gradually whisk in about 1/2 cup of the hot milk mixture.
• Gradually whisk egg mixture back into remaining milk mixture.
• Add 1/2 cup Parmesan, remaining salt, and black pepper to taste.
• Spread rice in the bottom of a greased 1 1/2 quart casserole or 8" square baking pan.
• Spread a few spoonfuls of sauce over rice.
• Spoon vegetable mixture over rice.
• Spoon pork mixture over vegetables.
• Top with remaining sauce and remaining cheese.
• Bake until top is puffed and golden, about 1 hour.
• Let rest 10 minutes before serving.

MEXICAN PORK & PEPPERS

Steps:

• Brown the pork in the oil and set aside.
• Add the onion, garlic and cumin.
• Cook until the onions are transparent.
• Return the meat to the pan.
• Add peppers.
• Stir in the tomatillos,broth, peppers, tomato, cumin and oregano.
• Bring to a boil, simmer covered about 1 1/2 hours.
• Uncover and simmer about a 1/2 hour more or until the sauce has decreased and thickened.
• Stir in the lime juice.
• Serve over cooked rice, sprinkle with the toasted almonds.

EASY EGGPLANT MOUSSAKA

Steps:

• In a large pan, cook the meat over medium-high heat until brown, breaking it up with a potato masher as it cooks. If using ground sirloin you might need to add a touch of oil.
• Drain the meat if desired and return to pan. Add in the eggplant, potatoes, onion, garlic, oregano, cinnamon and basil. Simmer covered about 15 minutes. Remove lid, turn heat to medium-high and add in wine. Cook for 1 to 2 minutes or until it evaporates. Stir in tomatoes, olives and simmer to reduce juices, season with salt and pepper to taste.
• Preheat oven to 350 degrees. Spray a 2 quart casserole with nonstick cooking spray and set aside.
• For the Bechamel sauce, place the melted butter in a medium size saucepan. Whisk in flour and cook for a minute. Add milk, bring to a boil and continue to wisk until thickened. Remove from heat.
• Break eggs into a small dish, whisking until combined. Stir in a small amount of white sauce and whisk to combine. Whisk egg mixture into white sauce. Stir in Parmesan cheese and nutmeg.
• Pour the meat and vegetable mixture into prepared casserole and pour the sauce over all. Smooth evenly with a spatula, sprinkle with additional cheese. Place in oven and bake for 45 to 55 minutes. Remove from oven and allow to cool on a wire rack for 20 minutes before serving.