1/4 tsp. each salt and black pepper.
Bake 10 to 15 minutes, undisturbed, until
mixture sizzles and browns in spots.
- In a small saucepan stir together
remaining 2 Tbsp. oil and the flour over
medium-low. Cook 8 to 12 minutes or
until flour turns golden and forms a
paste, whisking almost constantly. Stir in
cinnamon, oregano, and 1/8 tsp. each
salt and pepper. Cook and whisk
until fragrant, less than 1 minute more.
Remove from heat. Add milk,
whisking constantly until smooth. Whisk
in egg yolks. - Drizzle sauce over meat and
vegetables in skillet; shake to distribute
liquid. Bake 7 to 10 minutes more or
until bubbly but sauce is still a little
loose. Let stand 10 minutes. Sprinkle
with parsley. Serves 4.
each serving 534 cal, 38 g fat (12 g sat
fat), 173 mg chol, 761 mg sodium,
23 g carb, 5 g fiber, 9 g sugars, 24 g pro
MUSHROOM-SWEET
POTATO MOUSSAKA
hands-on time 25 min.
total time 2 hr. 25 min., plus soaking
1 cup raw cashews
2 lb. assorted mushrooms, sliced
1/4 Tbsp. olive oil
1 Tbsp. chopped garlic
2 Tbsp. chopped fresh oregano
1 cup chopped onion
2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 28-oz. can crushed tomatoes
2 lb. sweet potatoes, peeled
and cut into chunks
- For cashew cream: Soak cashews in
2 cups water at least 4 hours. Drain,
reserving liquid. Transfer cashews
to a blender. Blend, adding reserved
liquid 2 Tbsp. at a time until the
consistency of buttercream frosting,
6 to 8 Tbsp. liquid total. - Preheat oven to 400°F. Line a
baking pan with parchment paper.
Add mushrooms and 2 Tbsp. oil.
Sprinkle with salt and black pepper;
toss to coat. Bake 20 to 25 minutes or
until mushrooms are crisp and pan is
dry, stirring every 5 minutes. Stir in
garlic and oregano; season to taste.
Reduce oven to 350°F.- For tomato sauce: In a large pot
heat remaining 2 Tbsp. oil over
medium. Add onion; sprinkle with salt
and pepper. Cook 5 to 8 minutes or
until onion softens and starts to turn
golden, stirring occasionally. Add
cinnamon and nutmeg. Cook and stir
30 seconds or until fragrant. Add
tomatoes. Bring to boiling; reduce
heat. Simmer 30 to 35 minutes or until
thickened, stirring occasionally;
season to taste. - For mashed potatoes: Place
potatoes in a large pot with enough
cold water to cover by 1 inch. Add a
generous pinch salt. Bring to boiling.
Keep water bubbling steadily until
potatoes are fork-tender, 10 to
25 minutes depending on size of
pieces. Drain, reserving some liquid. - Using a potato masher, mash sweet
potatoes in pot. Add two-thirds of the
cashew cream and about 1/4 cup
reserved cooking liquid; sprinkle with
salt and pepper. If potatoes are too
thick, add cooking liquid 1 Tbsp. at a
time until creamy. Season to taste. - Spread tomato sauce in a 2-qt.
baking dish. Add mushrooms in an
even layer. Carefully spread mashed
potatoes on top to completely cover.
Spread on remaining cashew cream.
Place a foil-lined baking sheet on
oven rack below dish. Bake 45 to
50 minutes or until sauce is bubbling
and top is browned. Let stand a few
minutes before serving. If desired,
sprinkle with additional oregano.
Serves 4 to 6.
each serving 595 cal, 29 g fat
(5 g sat fat), 1,641 mg sodium, 75 g
carb, 15 g fiber, 25 g sugars, 20 g pro
CHICKEN-AND-
BISCUIT POT PIE
hands-on time 50 min.
total time 1 hr. 5 min.(^2) 1/2 cups milk, plus more as needed
2 1/2 cups + 2 Tbsp. all-purpose flour,
plus more as needed
September 2019 | 123
© 2018 Kellogg NA Co.