Today’s lunch is simple, fast and a great balance of protein and carbs. You will need:

¼ pound of Ground Beef
1 Potato
2 Scallions or 1 small Onion
1 Egg
¼ Cup of Milk
Pinch of Salt
Pinch of Black Pepper
Pinch of Vegeta
Pinch of Paprika
Tablespoon of Olive Oil

One of my fondest food memory as kid is the Musaka I ate in Kindergarten. It was the food I missed the most from my childhood. Once I stopped going to Kindergarten I lost this meal from my food pallet. That change later in life thanks to my brother who married lovely girl. As it turn out, her mother was a Kindergarten teacher, so years later, I got the recipe. I share with you my sister in law’s Kindergarten Moussaka, or as she said – “In our house that’s simply called Moussaka”.

The first step to this single serving dish is to chop the Scallions or Onion into small pieces. Then pour your Olive Oil into a medium size pot and let it heat up for a minute on the stove. Next, you will sauté the chopped Scallions or Onions.

After a minute of sautéing, you can add the ground beef. Keep on stirring until the beef is mostly cooked and broken down into small bits. Add a pinch of Salt, Black Pepper, Paprika and Vegeta. Stir for another minute and take the pot off the fire.

Take the potato and rinse it with water very well. Now if you live some place where you grow your own potatoes, or if you trust your organic shop to truly be organic, don’t peel the potato. A lot of nutrients of the potato are in the skin. If you buy a regular supermarket potato, peel it, and slice it up into circles.

You take a small metal loaf pan and layer the bottom of the pan with half of the potato slices. After, layer the ground beef on top of the potato slices layer.

You now use the other half of potato slices to make the third layer.

Use the empty pot from the beef and pour some water in it. You will transfer whatever flavors are left from the pot to the pan. Make sure that there is enough water to cover the top layer of potato slices.

Put it not on a rack, but on the bottom of the oven at 400 F and let it cook for about 25 minutes. Most, if not all, of the water will evaporate.

In the end you beat up the egg together with the milk and pour it on top of the Moussaka. You return it to the oven for 10 more minutes to finish baking.

Once is crisp looking on the top, take it out of the oven and let it cool of for a minute. Serve it with a nice glass of Pinot Noir.