Monday, Jun 27, 2016
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Food

Dinner tonight: Leftovers, Indo-American Style

Mario Goveia wrote in to submit what he calls “a gourmet, spicy Indo-American dish for leftovers.” Beef, pork, lamb, turkey, or chicken can be used, and he recommends three ways of serving it: with white rice (or try Basmati rice), with mashed potatoes, or wrapped in tortillas. It isn’t just Indo-American, it can be Mexican, too.

Leftovers, Indo-American Style

  • 2 tablespoons olive oil
  • 1 large yellow onion, thinly sliced
  • 1 small jalapeño chopped fine
  • 1 cup diced bell peppers
  • 1 cup chopped tomatoes
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin powder
  • ½ teaspoon lemon pepper
  • ¼ cup water
  • 2 cups leftover meat, any kind, diced
  • 2 tablespoons fat-free Italian dressing
  • 1 tablespoon balsamic vinegar, or to taste
  • Salt

Heat oil in a large sauté pan over medium-high heat. Add onions, jalapeño, and bell peppers and cook until soft, about 5 minutes. Add tomatoes, spices, and water and cook, stirring, for 5 minutes. Add meat and Italian dressing and simmer on medium heat for 15 minutes. Add balsamic vinegar and salt to taste. Serve hot or refrigerate for later use.

— Mario Goveia

Have a recipe that is fast and healthy? Send it to food@theblade.com or Dinner Tonight, The Blade, 541 N. Superior St., Toledo, OH 43660.

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