I had some Indian Creamed Spinach made up in my freezer, and wanted to make something new with it for lunch today. A few moments of deliberating at the refrigerator and freezer resulted in this tasty dish. It is Induction friendly and ever so easy to put together.
8 oz. ground beef (or lamb if you prefer)
3 large (1½”) mushrooms, chopped
½ tsp. Garam Masala spice blend: http://buttoni.wordpress.com/2009/07/13/garam-masala-indian-spice-blend/
3/4 c. creamed spinach: I used this: http://buttoni.wordpress.com/2009/11/16/indian-creamed-spinach/
3/4 c. Monterey jack cheese, grated
DIRECTIONS: Make your creamed spinach per package or recipe instructions. You will only need 3/4 c. for this recipe. Preheat oven to 350º. In a non-stick skillet, brown the ground beef slowly over med-high heat so as to not need any additional oil (1T. oil if using very lean meat) . Add mushrooms and Garam Masala. Cook together until mushrooms are done. Remove from burner. Spread 3/4 c. creamed spinach over the meat gently, leaving the outer 1″ of meat uncovered all the way around (much like you would put sauce on a pizza). Put most of the cheese around the edges so the cheese will melt and bind the meat together and look somewhat like a pizza. Sprinkle remaining cheese randomly over the spinach in the center. Pop into 350º oven just long enough to melt the cheese. I served this with a nice cucumber & tomato salad.
NUTRITIONAL INFO: Makes 2 servings, each contains:
35.8 g fat
6.1 g carbs, 1.6 g fiber, 4.5 g NET CARBS
42.3 g protein
952 mg sodium
132% RDA Vitamin B12, 37% A, 38% B6, 31% cupper, 58% iron, 51% niacin, 43% phosphorous, 45% riboflavin, 53% salenium and 96% zinc. (VERY HEALTHY DISH!)