[tomwed]

Originally Posted by fw102807

What temperature is the oven?

450 degrees to roast the eggplant---

Originally Posted by tomwed

450 degrees to roast the eggplant

Thank you making it tonight, I'll let you know how it is.

[tomwed]

Originally Posted by fw102807

Thank you making it tonight, I'll let you know how it is.

check it often----they should look like this

https://toriavey.com/how-to/how-to-r...ggplant-cubes/

[graciegirl]

Originally Posted by tomwed

check it often----they should look like this

https://toriavey.com/how-to/how-to-r...ggplant-cubes/

This old dog is learning some new cooking tricks.

Many thanks, Tom.

Originally Posted by tomwed

check it often----they should look like this

https://toriavey.com/how-to/how-to-r...ggplant-cubes/

This was very good. Not at all like any Moussaka I have ever had but probably healthier. Most Moussaka has meat and potatoes and some kind of cream sauce. I did like this with the chick peas. I will make it again.

[tomwed]

Originally Posted by fw102807

This was very good. Not at all like any Moussaka I have ever had but probably healthier. Most Moussaka has meat and potatoes and some kind of cream sauce. I did like this with the chick peas. I will make it again.

great---you'll be a cook in no time----if you check out the glutin free in Aldis, tell me what you like, I'll get it when my son visits.

Earlier today I boiled 6 chicken legs [aldis $2 off]. When the chicken was done I cleaned off all the meat and what ever was left on the cutting board went back into water, added bay leaves s&p and turned it into stock.

For Dinner I fried garlic, green beans and red onions and mixed it in boiled Spaetzle [aldis].

When the kids were in school I used to buy frozen green beans with spaetzle [green giant?] [very little spaetzle] and mix in cooked chicken. They liked it.

I used canned green beans today but fresh or frozen would have been better.

[tomwed]

Awhile ago WD was getting rid of their Lee Kum Kee sauces, I guess. They were BOGO This one was Kung Pau

I don't recall nuking chicken legs before so I gave it a shot. I put some sauce on the plate and brushed on the 4 legs and put another plate over it to catch the splatter.

10 minutes later on high they were 190 degrees
I drained the sauce put new sauce on the center of the plate and they taste great. I was very surprised. Cheap to buy, easy to make, done in 10 minutes.

Next time I'll add steamed broccoli or carrots, peanuts and scallions