Indian - Spiced Beef (or Pork) with Peach-Grape Salsa and Herbed Basmati Rice and Roasted Cauliflower

Indian -Spiced Beef or Pork

2 tea. Coriander
1 tea. Garlic powder
1 tea. Cumin
1/2 tea. Salt
1/2 tea. Ginger
1/2 tea. Turmeric
1/2 tea. Black Pepper
1/4 tea.  Crushed Red Pepper
2 lb. Beef flank steak or pork tenderloin

In a small bowl, combine spices. Sprinkle meat evenly with spice mixture.  You may want to score the meat and rub it in or slice meat and coat all sides of the pieces. Broil meat for @ 20 minutes (check meat at 15 minutes. ) Divide meat into 8 portions.

Serve with Peach - Grape Salsa, Herbed Basmati Rice and Roasted Cauliflower.

Peach - Grape Salsa

Chop 1 peach and 1/2 cup red grapes, 1 Tab. chopped fresh mint and 1 Tab. Lemon juice.

Herbed Basmati Rice

2 1/2 cups Vegetable broth or Water
1 cup Basmati Rice ( preferably brown)
2 cloves garlic, minced
1/2 cup thinly sliced green onion tops
4 Tab. Fresh cilantro and parsley,  chopped
2 Tab. Fresh mint, chopped
1 Tab fresh lemon peel
1/4 tea. Pepper

Cook rice with garlic. Stir in the rest of the ingredients. Serves 8

Roasted Cauliflower

6 cups bite-sized Cauliflower florets  (1 large head)
1-2 Tab. Olive oil
1/4 tea black pepper
Other spices, as desired

Preheat  oven to 425 F.  Place Cauliflower on a rimmed baking sheet and drizzle with olive oil. Sprinkle with pepper and toss to coat. Roast, uncovered, for 20-30 minutes, stirring twice.


Meal: 372 calories, 11 g. fat, 40 g. Carbs., 5 g. Fiber, 31 g. Protein

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