These are the ramblings of a self-described wheat, grain and gluten-free “gourmet girl” that loves to cook and eat good food. I love creating and sharing recipes and photographing “beautiful food”. In July 2012, I eliminated wheat, grains and added sugar from my diet and rediscovered real, whole fresh foods again and effortlessly lost 65+ pounds. Join me in my wheat, grain and gluten-free journey. See how easy it is to enjoy grain free gourmet, one meal at a time! Welcome to my blog. Enjoy!
Tonight we had Moussaka for dinner. In order to save some time getting dinner on the table tonight, I did a lot of the prep work last night. I broiled the eggplant slices, made the meat sauce and layered it in the casserole dish, which left only the bechamel custard sauce topping to make this evening and spread on top and then pop in the oven to bake for 45 minutes. My grain free version of bechamel custard topping has ricotta, Parmesan, eggs and a dash of nutmeg -- and...surprisingly, it's almost identical to the "regular version" that uses flour. This evening I decided to kick it up a notch by squeezing in just a little more cheese as well as more flavor. I stirred a heaping cup of crumbled feta cheese into the custard sauce before spreading it on top of the casserole. The extra volume from the feta made the custard topping thicker, too...and even more delicious! I snapped a few photos for you to see below. The recipe for the Moussaka is linked in the first sentence above. Enjoy!