It’s always wonderful to have friends to enjoy the Feasts of YHVH with. I can hardly remember my life before. These Appointed Times are now so much a part of our lives that I can’t imagine life without them.

The following is a favorite dish that I occasionally make at other times of the year but it is a tradition at Sukkot. Unlike traditional Greek Moussaka this one is a kosher meat dish if those distinctions are important to you. This recipe is adapted from a Jewish cook book that is unfortunately out of print.

During Sukkot our meals are casual and we dish up in the kitchen and head out to dine in the Sukkah.

My FAVORITE Moussaka Recipe

4 large potatoes, peeled and very thinly sliced

1 medium eggplant, peeled and very thinly sliced

1 lb. ground beef or lamb

5 eggs

2 tomatoes, peeled, seeded and chopped

2 onions, chopped

1/4 cup chopped parsley

Pinch of cinnamon

1 teaspoon ground nutmeg

1/2 cup olive oil

Salt and pepper

Preheat oven to 350.

Boil the potatoes slices for 5 minutes, drain, and reserve.

Salt the eggplant well, weight them under a heavy plate for 30 minutes, rinse well and pat dry

In a large bowl mix the ground beef, 2 eggs, onion, tomatoes, parsley, cinnamon, nutmeg, oil, salt and pepper

Oil the bottom of a deep casserole dish (10×14 in.)

Line with a layer of 1/2 the potato slices, add a layer of 1/2 the eggplant slices and then add all the meat filling.

Add a layer of the remaining eggplant and finish with a layer of remaining potato slices.

Separate 3 eggs and beat yolks with 1 teaspoon of olive oil and a pinch of salt until creamy

Beat the whites until stiff and fold into the yolks.

Pour this over the potatoes and sprinkle with additional nutmeg.

Bake at 350 for 45minutes

The taste is improved if the Moussaka is made several hours or even a day in advance and re-warmed before serving. It should not be served very hot .. Serves 4-6

This is a very filling dish and all you need to accompany it is a green salad sprinkled with feta . Enjoy!

Keep Food Real,

~Blessings~

Judith

It has been amazing to see the improvement in our health as we continue to reject genetically modified (GMO) foods.

I think it has much to do with the fact that eating GMO’s cause the immune system to be sluggish.. The white blood cells are not as active. Everyone should read Seeds of Deception by Jeffrey M. Smith http://www.seedsofdeception.com/Public/Home/index.cfm

It would seem with all the concern over swine flu and other pandemic threats that refraining from GMO’s would be a prudent challenge to take on. To get started get your free Shopping guide at No GMO Challenge

I would like to challenge my readers to refrain GMO”S for the entire summer (if not indefinitely!) and watch their immune systems flourish next fall . I think it is a lot better bet than getting a flu shot!

Below are two of my family’s favorite GMO free Chicken entrees. Keep in mind that I only use fresh ground organic grains to make the flours in my recipes. ENJOY!  Keep food REAL!

Roasted Chicken

Preheat oven to 300^o

3-4 ½ lb. Organic Whole chicken i.e. Rocky

Mix thoroughly together into a paste

¼ cup of organic coconut oil

2T dried organic thyme

1 ½ t organic garlic powder

Gently loosen the skin over the chicken breast with your fingers.

Pat mixture under the skin as evenly as possible.

Fill Cavity with

organic apple quartered

½ medium organic onion

Place chicken in baking dish just large enough for the bird

Pour two cups of organic chicken broth in the bottom of the baking dish

Bake uncovered, basting occasionally, for 2 hrs or until a meat thermometer reads 170^o

Oven Fried Chicken Legs                        

Preheat oven to 375^o

5- 6 lbs Organic whole leg pieces. Wash thoroughly.

Mill together (you can use a quality blender if you don’t own a grain mill)

2/3 cup whole grain organic corn

2/3 cup organic oat groats

Mix together with the flours

2 t ground organic cinnamon

1 t organic garlic powder

2 t organic dried lemon balm

1t organic turmeric

1 t organic black pepper

1 t sea salt

Place flour mixture in a clean paper or plastic bag and coat damp chicken “shake and bake style”.

In a baking dish or deep sided cookie sheet melt ½ stick of organic butter and ¼ cub of coconut oil

Spread to evenly coat pan with oil mixture

Arrange leg pieces in pan and bake uncovered for 35 minutes

Turn Chicken and bake for an additional 35 minutes or until the degree of crispness is achieved.

(Adjust these seasonings to you r taste) Just watch out for seasoning ‘mixes” or ‘blends’ that may contain hidden GMO’s.

Get your free Shopping guide at No GMO Challenge