Zydus
Wellness
PREP
30
minutes BAKE 1 hour
STAND
10
minutes OVEN
350°F
INGREDIENTS
2
eggs
V3
cup apple cider
2/3
cup rolled oats
V3
cup chopped green onions
1
tbsp Dijon-style mustard
V
2
tsp poultry seasoning
360 gm ground pork
360 gm ground cooked ham
8
eggs
350 gm fresh baby spinach
2
tbsp vegetable oil
Fresh dill
1
recipe Quick Dill Sauce,
below
PREPARATION
1. Preheat oven to 350°F. In a bowl beat 2 eggs
and cider with wire whisk to combine. Stir in
oats, green onions, mustard, poultry'
seasoning, and
Va
tsp black pepper. Add pork
and ham; mix well. Lightly' pat mixture into
an 8><4x2-inch loaf pan.
2.
Bake for 1 to 1V4 hours. Spoon off fat. Let
stand 10 minutes before serving.
3.
Meanwhile, in large non-stick pan heat 1
tbsp hot oil over medium heat Break half the
eggs into pan. Sprinkle with salt and pepper.
Reduce heat to low. Cover and cook 3 to 4
minutes or until whites are set and yolks start
to thicken. Repeat with remaining eggs.
Remove from pan; cover and keep warm.
4.
In the same pan (wipe out pan with paper
towel, if needed) cook spinach half at a time,
in 1 tbsp hot oil just until wilted. Remove
from pan.
5.
To serve, place some spinach on plate. Top
with ham loaf slice, egg. Quick Dill Sauce,
and fresh dill.
MAKES 8 servings
Quick Dill Sauce
In small saucepan stir
together V
2
cup sour cream, V
2
cup
mayonnaise, 2 tsp cider vinegar, and 1 tsp
Dijon-styie mustard. Cook and stir over
medium-low heat until hot. Thin with milk if
needed. Add 2 tbsp finely chopped fresh dill.
EACH SERVING369
cal, 29 gm fat, 125 mgchol,
736 mg sodium, 9gm curb, 2 gm fibre,
19 gm pro.
NUTTY MEATLESS LOAF
A vegetarian delight, this meatless loaf is
packed with protein from the
dais.
A dash of
garam masala makes the dish favourable to the
Indian palate. Serve it hot for best flavour.
PREP 30 minutes BAKE 35 minutes
STAND 15 minutes OVEN 350°F
INGREDIENTS
1V4
cups dry red
(lal masoor)
or yellow
(dhuli moong)
lentils
2
medium carrots, shredded
3/4
cup snipped dried apricots
and/or golden raisins
1
medium onion, chopped
1
stalk celery, chopped
IV
2
tsp garam masala
2
cloves garlic, minced
1
tbsp vegetable oil
3
eggs, lightly beaten
IV
2
cups cooked brown rice
3/4
cup w'alnuts, toasted and chopped
V
2
cup mango chutney
V4
cup chopped red sweet pepper
Vi
cup chopped peeled fresh mango
Coriander leaves (optional)
PREPARATION
1.
Preheat oven to 350°F. In medium
saucepan bring 3 cups water and lentils to
boil; reduce heat. Cover; simmer 10 to 15
minutes or until tender. Drain; set aside.
2.
In 10-inch pan cook carrots, apricots,
onion, celery, garam masala, and garlic in hot
oil for 5 minutes or until tender.
3.
In large bowl combine eggs, cooked lentils,
carrot mixture, brown rice, 2/3 cup of the
nuts, half the chutney, and 1 tsp salt.
4.
Firmly press lentil mixture into a greased
9- or 9 V
2
-inch deep-dish pic plate. Bake,
uncovered, 25 minutes. In small bowd
combine remaining chutney with sweet
pepper, mango, and remaining nuts.
5.
Evenly spoon chutney mixture on loaf.
Bake 10 minutes more or until chutney' is
heated through. Sprinkle with coriander
leaves. Let stand 15 minutes; cut in wedges
and serve hot
MAKES
8 servings
EACHSERVlNG367cn/,
12gmfat, 79 mgchol,
496 mg sodium, 53 gm carb, 13 gm fibre,
14gmpro.
(S)
This year,
keeping
resolutions is
as easy as
making them
$ U i j < i r r r e e '
N
a
t u
r e
b u t
s
yYV,yy!? MS a rfr g g n a tu r a ;q(?m
