Recipes

From Monica Bhide####

Lasagna with Curried Beef and Spinach

Serves 8–10

2 tablespoons vegetable oil
1 small red onion, peeled and minced
1 1/2 pounds ground beef (95 percent lean)
2 teaspoons minced garlic
1 1/4 teaspoons salt
1/4 teaspoon ground black pepper
1/2 teaspoon ground turmeric
1/2 teaspoon cayenne pepper
1 teaspoon ground coriander
One 10-oz package frozen chopped spinach, thawed and drained
3 cups prepared pasta or spaghetti sauce
One 15-oz container ricotta cheese
2 eggs
9 uncooked oven-ready (no-boil) lasagna noodles, each about 6 3/4 x 3 1/2 inches
1 1/2 cups shredded mozzarella cheese

1. Preheat the oven to 375 degrees F.
2. In a large skillet, heat the vegetable oil on medium heat. Add the onion and cook for 8 to 10 minutes, until the onion is caramel brown and the moisture has dried up.
3. Add the ground beef and garlic. Cook over medium heat for 8 to 10 minutes, using a wooden spoon to break up any clumps, until the beef is no longer pink.
4. Remove the skillet from the heat and pour off any excess fat.
5. Return the skillet to the heat and add 3/4 teaspoon of the salt, the pepper, turmeric, cayenne, coriander, and spinach. Mix well and cook for another 3 minutes.
6. Stir in the pasta sauce. Cook for 1 to 2 minutes. Set aside.
7. In a small bowl, combine the ricotta, eggs, and the remaining 1/2 teaspoon salt.
8. Spread 1 cup of the spinach-meat sauce over the bottom of an 11 3/4 x 7 1/2-inch glass baking dish. Top with 3 of the noodles.
9. Spread with a layer of half the ricotta mixture and a layer of 1 1/2 cups sauce, and sprinkle with 1/2 cup of the mozzarella.
10. Repeat layering 3 noodles, the remaining ricotta, another 1 1/2 cups sauce, and 1/2 cup mozzarella.
11. Top off with the last 3 noodles and the remaining meat sauce.
12. Cover with aluminum foil. Bake for 50 minutes or until noodles are tender and the sauce is bubbly.
13. Remove the foil. Sprinkle with the remaining mozzarella and bake uncovered for about 5 minutes, until the cheese melts.
14. Let stand for about 15 minutes before serving.

Curried Chicken Salad with Mango and Almonds

Serves 6

For the salad:
3 cups cooked chicken chunks (like Perdue Short Cuts)
2 large mangoes, peeled, seeded, and diced
1 medium Hawaiian papaya, peeled, seeded and diced
1/4 small red onion, peeled and diced
1 large cucumber, peeled, seeded, and diced
2 tablespoons minced cilantro leaves
1 jalapeno pepper, stemmed, seeded, and diced
1 small red bell pepper, seeded and diced
1 small green bell pepper, seeded and diced

For the dressing:
3 tablespoons honey
1 teaspoon grated fresh ginger
1/4 cup lemon juice
1/3 cup pineapple juice
3 tablespoons olive oil
Pinch of cayenne pepper
1/2 teaspoon curry powder
Salt and pepper

For serving:
1 head Boston or Bibb lettuce, separated, washed, and dried
1 cup toasted almonds (like Sunkist Almond Accents)

1. Combine all the ingredients for the salad in large bowl. Set aside.
2. Whisk together the honey, ginger, lemon juice, pineapple juice, olive oil, cayenne, and curry powder. Taste and adjust for sweetness.
3. Pour the dressing over the salad and toss to mix well. Season with salt and pepper to taste and toss again.
4. Refrigerate, covered, for about 30 minutes; this allows the flavors to meld.
5. Just before serving, divide the lettuce among six individual plates. Top with the salad and garnish with toasted almonds.

Cumin-Scented Meat Loaf

Serves 6

For the meatloaf:
1 1/2 pounds 95 percent lean ground beef
1 egg
3/4 cup milk
1/2 cup fine dry bread crumbs
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/4 teaspoon ground cloves
1/4 cup finely chopped onion
1/4 teaspoon salt
1/2 teaspoon ground black pepper

For the sauce:
1/2 cup chili sauce, preferably Heinz
1/2 cup ketchup, preferably Heinz
1 tablespoon Worcestershire sauce

1. Preheat the oven to 350 degrees F.
2. Combine all the meatloaf ingredients in a large bowl. The best tools for mixing are your hands. Mix everything well so that all the spices and meat are well combined.
3. Lightly pack the mixture into a 9 x 5-inch loaf pan. Bake, uncovered, for 30 minutes.
4. Combine the sauce ingredients in a small bowl. Spoon half the sauce over the meatloaf. Bake the meatloaf for another 30 minutes or until the completely cooked through.
5. Remove from the oven. Allow to cool slightly in the pan (about five minutes).
6. Remove the meatloaf from the pan and cut into 3/4-inch slices. Serve topped with the remaining sauce.

Gingered Sweet Potatoes

Serves 6

For the potatoes:
1 tablespoon salt
5 medium sweet potatoes, peeled and sliced 1/2-inch thick

For the sauce:
4 tablespoons (1/2 stick) butter
1/4 cup honey
1/2 teaspoon ginger juice
Pinch of ground cloves
1/2 teaspoon ground white pepper
1 tablespoon lemon juice
1 teaspoon ground cinnamon
Pinch of salt

Ginger Juice: Grate a 2-inch piece of fresh ginger with a cheese grater. Using your fingers, press the grated ginger so that it releases all its juice. Discard the flesh.

• Monica Bhide's Website