Indian Recipes

Brown Rice, Lentil, and Spinach Curry

• 3/4 cup lentils
• 1/4 cup saute liquid
• 1 small onion, chopped
• 1 stalk celery, chopped
• 3 cloves garlic, minced
• 1 medium carrot, shredded
• 1 small green chile, minced
• 2 teaspoons ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon turmeric
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom
• 1/8 teaspoon ground cloves
• 1 cup long-grain brown rice
• salt and freshly ground black pepper to taste
• 2 1/4 cups vegetable broth or water
• 1/2 pound spinach leaves, chopped
• 1 teaspoon cumin seeds
• 1 tablespoon freshly squeezed lemon juice

Wash lentils and put them in a saucepan with 1 1/2 cups of water. Bring to a boil. Cover, reduce heat to very low, and cook 20 minutes. Remove from heat until ready to add to the rice.

Heat the saute liquid in a large heavy saucepan or Dutch oven. Add onion and celery and cook 5 minutes. Add garlic and cook 3 minutes. Add carrot and chile. Cook, stirring, 1 or 2 minutes. Add ground spices and cook,
stirring, about 1 minute. Add rice. Cook, stirring, about 5 minutes, until grains turn translucent, then opaque, but not scorched. Stir in the lentils and any unabsorbed water in the lentil pot. Add salt,
pepper, and broth or water. Cook at a low boil for 15 minutes. Add the spinach, pushing it down into the rice mixture. Cover, reduce heat to very low, and cook 30 minutes.

In a small skillet or saucepan, cook the cumin seeds until they begin to darken and pop. Pour over the lentil-rice mixture, add the lemon juice, and serve.

Serves 3 or 4 as a main dish. cauliflower-potatoes recipe

Cauliflower and Potatoes

• 1 head cauliflower (white part about 6" across)
• 2-3 waxy potatoes, peeled and diced
• 1-2 cups veg broth or water
• 1 large onion (is there any other size :-) )
• Good quality curry powder to taste
• salt/pepper to taste
• 1/4 cup frozen peas

sausage recipes

Cheesy Frankfurter Casserole

• 2 (10-ounce) packages frozen chopped broccoli
• 1 (10-3/4-ounce) can condensed cream of celery soup
• 8 ounces sharp Cheddar cheese, cubed (about 2 cups), divided use
• 1/2 cup milk
• 1 teaspoon onion powder
• 2 tablespoons prepared mustard
• 6 drops hot pepper sauce
• 3 cups cooked rice
• 1 (12-ounce) package frankfurters, cut into 1-inch pieces

1. Cook broccoli according to package directions. Drain well. Set aside.
2. Heat soup, 1 cup cheese, milk, onion powder, mustard and pepper sauce. Stir in rice, franks and broccoli.
3. Turn into buttered shallow 2-quart casserole. Top with remaining 1 cup cheese.
4. Bake at 350 degrees F. 20 minutes or until hot and bubbly.
   Makes 6 servings.

Easy Sausage Pizza Pie

• 1 (15-ounce) package folded refrigerated unbaked pie crusts (2-count)
• 1 tablespoon cornmeal
• 8 ounces bulk Italian sausage or pork sausage
• 1/2 of a 3 1/2 ounce package sliced pepperoni
• 1 (4-ounce) can mushroom stems and pieces, drained
• 1 (8-ounce) can pizza sauce
• 1/8 teaspoon ground red pepper (cayenne)
• 1/8 teaspoon chili powder
• 2 cups (8 ounces) shredded mozzarella cheese and/or cheddar cheese
• 1 teaspoon milk or water

1. Let pie crusts stand at room temperature according to package directions. Lightly grease a 9-inch pie plate. Sprinkle pie plate with cornmeal; set aside.
2. Meanwhile, in a large skillet cook sausage until brown. Add pepperoni; heat through. Drain fat. Pat dry with paper towels to remove additional fat. Stir in the mushrooms. Set aside.
3. Combine pizza sauce, red pepper and chili powder. Set aside.
4. Unfold pie crusts. Transfer one of the crusts to prepared pie plate. Sprinkle one-third of the shredded cheese over bottom crust. Pour half of the pizza sauce over cheese. Top with the sausage mixture, another one-third of the shredded cheese, and the remaining pizza sauce. Top; with the remaining shredded cheese.
5. Cut several slits in remaining crust. Place top crust on filling. Trim and flute edge. Brush with milk or water.
6. Bake in a 425*F (220*C) oven about 30 minutes or until crust is golden brown and pizza is heated through. let stand for 10 minutes before serving.
   Makes 6 servings.