Tangy Meatloaf Bread

1 (1 pound) loaf frozen bread dough, thawed
Some EV olive oil
1 lb. 85% lean ground beef
Few dashes of Worcestershire sauce
1 sweet onion chopped, lightly sautéed
1 green pepper chopped, lightly sautéed
Cornmeal (for bottom of bread dough)

Tangy Glaze (I usually make double so there's some left to drizzle on the finished slices)
1/2 cup ketchup
4 TB dark brown sugar
4 ts cider vinegar
Couple dashes of hot sauce, I use sriracha but it's optional

Preheat oven to 375 degrees F (190 degrees C).
In a skillet heat up a little bit of extra virgin olive oil, lightly sauté the onions & peppers; add some salt & pepper. Remove from pan then cook the ground beef 'til almost done; season with salt & pepper. It will finish cooking in the oven. At the last minute of cooking the ground beef drain off the fat, leave a bit in there for flavor, then add in a few dashes of Worcestershire sauce. Then add back in the sautéed peppers & onions; mix all together; turn off heat; set aside. Get out your silpat and jellyroll pan and sprinkle with a bit of cornmeal (optional). Roll thawed bread dough out into a rectangle onto a silpat sheet.
I place the filling on one side of the dough, I don’t sprinkle it around as I want the center to be one layer. But feel free to do as you like. Place the cooked meat mixture on the dough. Roll up dough like a jelly roll and pinch seams to seal; place, seam side down. If dough is really sticky dip your fingers into some flour, repeat if necessary as you continue to roll. Bake for about 30 – 40 minutes, depending on your oven. While this is baking mix up the tangy glaze and get it ready to put on the loaf. At the 15 – 20 minute mark use a pastry brush and smear the tangy glaze over the top of the loaf. Bake for remaining time or until the bread crust is lightly golden brown. Wait about 10-15 minutes before slicing.

adapted from http://vanillakitchen.blogspot.com/2009/10/tangy-meatloaf-bread.html

Indian Cashew Chicken

2/3 cup cashews, roasted (not raw)
2/3 cup fat-free Greek-style yogurt
1/4 cup tomato paste
2 tablespoons white vinegar
1 1/4 teaspoons garam masala
1 teaspoon ground coriander
1 teaspoon grated peeled fresh ginger
1/4 teaspoon ground red pepper
2 garlic cloves, chopped
--------
4 skinless, boneless chicken thighs, cut into bite-sized pieces (about 14 ounces)
2 skinless, boneless chicken breasts, cut into bite-sized pieces (about 16 ounces)
Cooking spray
2 3/4 cups finely chopped onion (2 large)
2 cardamom pods, seeds removed and lightly crushed
1 (2-inch) cinnamon stick
2 cups fat-free, less-sodium chicken broth
1 cup tomato puree
1 teaspoon sweet paprika
1/4 teaspoon salt
Chopped cilantro

1. Combine first 9 ingredients in a blender or food processor; process until smooth. Combine nut mixture and chicken in a large bowl; cover and refrigerate 3 hours or overnight.

2. Heat a large Dutch oven over medium-low heat. Coat pan with cooking spray. Add onion, cardamom, and cinnamon stick to pan. Cook 10-20 minutes or until onion is golden, stirring often. (Add 1-2 teaspoons oil to help onions brown.)

3. Add chicken mixture to pan; cook 10 minutes, stirring frequently. Stir in broth, tomato puree, paprika, and salt, scraping pan to loosen browned bits. Cook 1 hour or until thick – like marinara sauce. Remove from heat. Discard cinnamon stick; garnish with cilantro.