Took a recipe of Linda Genaw's and modified it to be more of an Indian dish and man, it really came out good.
CREAMY SHAWARMA SPINACH
I modified Linda Genaw’s Cheesy Spinach Casserole recipe last night to have with Indian food . Made a couple other minor changes as well. Not only was this good alongside our beef Indian Muhti Kebab meat patties, but the leftovers were even BETTER for breakfast this morning alongside a fried egg. Mmmmm Good!
A serving of this provides RDA 55% vitamin B12, 58% vitamin C, 32% copper, 38% potassium, 48% vitamin E, 54% iron, 45% manganese, 66% Riboflavin, 70% selenium…..all in all, a very nutritious side dish!
14 oz. frozen chopped spinach, defrosted and squeezed dry
2 T. unsalted butter
2 oz. red bell pepper, chopped
2 oz. yellow onion, chopped
1 10″ stalk celery, chopped
Pinch salt and black pepper
1/4 tsp. my Chicken Shawarma Spice Blend: http://buttoni.wordpress.com/2010/0...ma-spice-blend/
1/2 c. my homemade mayonnaise: http://buttoni.wordpress.com/2009/0...ade-mayonnaise/
In a non-stick skillet, saute the veggies in the butter until tender. Stir in spinach, mayo and Shawarma Spice Blend. Top with grated cheese and bake in 350º oven for 20-30 minutes to blend flavors, until cheese is melted.
Makes 4 servings, each containing:
34.25 g fat
7.18 g carbs
3.8 g fiber
3.38 NET CARBS
12.8 g protein
132 mg sodium