Indian Samosas- 2 ways

Alex got me into Indian food recently and because I love vegetarian food its worked out well. One of my favorite apps are Samosas, they are typically in a triangle shape and ALWAYS deep fried. Well the last time I had one I decided I no longer wanted them deep fried and  I wanted to make my own:

4 cups chopped potatoes
1 cup frozen peas
1 cup chopped onion
1 cup chopped carrots
1 tsp garam masala
1/2 tsp curry powder
1/2 tsp tumeric
2 tsp ground ginger
1/2 tsp chili powder
1 tsp salt
2 cloves crushed garlic
Wonton wrappers

Don't be turned off by the spices if you don't have them all, if you google a few recipes you will find one that has your mix of spices, which is what I did. This mixture is enough two make two batches (24 cups and about 30 triangles), so I made them two different ways. The first time, I made them into 'cups' using my mini muffin pan and the second time I made them into the traditional triangle. They were both just as good, the triangles are a little more tedious and require a bit more filling.

Dice up about 2-3 large potatoes add to a microwave safe bowl, with about 3 tablespoons of water, cover with saran wrap and microwave for about 6 minutes. Cook time may vary, you basically want them mashable. You could also do this in a pot but hey less dishes this way.

Meanwhile, saute chopped onions, carrots, and crushed garlic with olive oil

Add all the spices about a minute later and cook until onions are translucent about 10 minutes on medium high heat.

Once potatoes are done, mash them up. I used my mix and chop that I typically use when cooking ground meats but it doubled as an excellent potato masher!

Mix in spiced onion and carrot mixture.

After the spiced mixture is mixed well with the potatoes stir in frozen peas.

Now from here you can make them two ways:

Samosas cups
Line your mini muffin pan with the wonton wrappers and place into preheated oven at 350 degrees for about 5 mins. I like to spray the wonton wrappers with a bit of pam to give them a crispy look, you could just as easily brush a little oil onto each.. Once they are out of the oven, spoon in the mixture and place back into the oven for another 10 mins. Watching closely to make sure the wonton wrappers don't burn....I didn't really take pictures of this process,oops sorry!

They satisfied my Deep fried Samosas craving without the fat...Success!

Traditional Triangle Samosas (you'll need an egg for this one)

 

Mix your egg in a separate bowl and set aside..Lay out your wonton wrapper flat, using a small scoop, scoop enough mixture to fill up the spoon.

The small scoop from pampered chef is a really good size for this and works well when making anything in the mini muffin pan too. Place the scoop onto the wrapper, and brush two edges of the wonton with egg so you will be able to seal the samosas,

Next gently seal up the samosas. When placing the scoop try your best to drop if on one half of the square wonton wrapper.. This picture is halfway through the sealing process...

And repeat, over and over again. Like I said this is definitely more labor intensive, if I were to make this as an appetizer for a big party, I would probably still do the cups because it is quick and I like that people won't keep asking me whats on the inside because with the cups you can see! Gently brush more egg on the tops of the triangles to give them a pretty glow..

Bake on 350 for about 15-20 mins, till pretty and golden brown! I used Greek yogurt as a dipping sauce because everything is better with Greek yogurt.

Sundried Tomato Hummus

I finally gave in this weekend and bought a food processor. I've made hummus plenty of times before but this time I paid attention and measured. You're welcome. I don't like store bought hummus because the taste of tahini wigs me out, so this is a way cheaper method plus surprise surprise, its healthier
3 cans chick peas
2 tbsp lemon juice
1 tsp cayenne pepper(less if you don't like it spicy)
1 1/2 cups marinated sundried tomatoes
salt/pepper
about 3/4 cup olive oil
2-3 cloves crushed garlic

One of the easier recipes I have ever done: Strain out the juice from the canned beans, and dump all ingredients including your strained beans into the food processor. I don't add all the olive oil at once, definitely add in 1/2 a cup then add in more if you want a creamier texture. I like mine choppy so I don't usually add too much oil.

Try to add the oil and lemon juice in on the botttom, then some chick peas and then layer in the other ingredients. this way your food processor has liquid on the bottom so it will flow smoother.
Before I bought the food processor I used my blender and it really sucked. So if you want try to use your  blender you can but just do one can at a time, you will hate your life, but the hummus will still taste awesome.

I have also substituted Roasted red peppers in for the Sundried tomatoes, you could pretty much try anything you really like.

Fried (not fried) Calamari

I love fried calamari but I don't love the fat/grease that usually accompanies it. So the other day when I was at Harris teeter and saw a big bag of frozen calamari rings for $9.99 (regular price, not even on sale) I knew I had to experiment.

1 cup panko breadcrumbs
1 cup italian breadcrumbs
1lb calamari
1 cup flour
1 egg
1 tsp old bay(mixed into bread crumbs)

I ran warm water over the calamari to defrost them. These are already cut into the rings and there is no questionable tentacle parts lurking in the bag so definitely go buy this from Harris Teeter, its in the fresh seafood section in the little refrigerator part right next to it.

Mix in both breadcrumbs into one dish along with the old bay. I liked the mix of the breadcrumbs because the Italian breadcrumbs have seasoning and are finer and the panko are bigger and make me feel like I'm eating really deep fried food.

Beat your egg in a bowl, mix in the calamari,

Then dump in the egg/calamari mixture into the flour bowl. I used a slotted spoon so excess egg wouldn't get into the flour..Coat thoroughly then put about half off the calamari into the bread crumb dish, Coat really well, especially the inside of the rings etc.

Place on baking sheet. Sorry no picture of this, use your imagination...

Bake on 425 for about 15 mins, then broil on Lo for about 10 to get them super crispy!

Serve with cocktail sauce. This was awesome!

Spaghetti Squash Dip

If you don't know what Spaghetti Squash is. You are missing out and aren't fully enjoying fall. Its like fall without football, impossible. Most recipes that I make including spaghetti squash, the squash is a replacement for a pasta. My friend Karen made a yummy one doing just that. Because I always steer towards that route I wanted to try something new and also use my new dip stoneware. Yes, loser, I know.

1 Spaghetti Squash
1 cup cheese (I did feta)
3 cups Greek Yogurt
1 tbsp Mayo
3 cloves crushed garlic
plenty of s&p and even some cayenne pepper
1/2 c breadcrumbs (for topping)
1 tsp paprika (also for topping)

In case you aren't familiar with Spaghetti squash, its  typically sold by the pound unless you are at Trader Joes and they sell it at about $4 per squash, its a steal. So I buy two at a time. If refrigerated they last at least two months so if you see one pick it up and save for a day you're feeling adventurous.

The terrible thing is cutting the squash in half, I don't have any good tips/tricks to make this easy other than to say be careful or make a boy do it...

Preheat your oven to 400. Once the spaghetti squash is halved scoop out the seeds and questionable insides (similiar to a pumpkin) but you won't have to do as much scooping.

 Next lightly drizzle olive oil on the inside then place face down onto baking sheet.

Bake for about an hour. When making the spaghetti squash for this dip you are pretty much overcooking it a bit bc you dont' want the texture as stringy as you would for a pasta dish. The squash comes out REALLY hot so I baked the actual squash the night before, and scooped it out in the morning .  If you are nervous that the squash isn't cooked enough jab it with a fork while in the oven  you will notice it gives a lot more than it did before and the outsides may be browned a bit. Scoop out the insides add salt and pepper.

Add the spaghetti squash to a mixing bowl and add in greek yogurt, mayo, cheese, garlic, and any other spices etc you want.  Mix it all around...

Looks weird but trust me its good. If you are not using stoneware I would lightly grease the baking dish. Place the dip into your oven safe dish.

I topped it with a mix of Italian and panko breadcrumbs just because I had both. I also sprinkled a little paprika to make it pretty.

Bake on 375 for about 30 mins, or until you see it bubbling on the edges. I then broiled it on high for about 3 mins to make it even better looking.

Serve with chips/carrots/celery or just eat it with a spoon, its that good.

Spinach & Mushroom Cups/Dip

One of my favorite things is Spinach. I'm always drawn to the Spinach dips at restaurants but hesitate to order bc of how fat it tends to be. So I decided to do my version of the dip and I adapted it to Karen's artichoke cups and it was the bomb.com .

4 cups fresh spinach (or two cups very tightly packed)

2 cups plain Greek yogurt

1 tablespoon Mayo

1/4 cup Parmesean cheese
1/4 cup Gorgonzola Cheese
2 cloves crushed garlic
1 cup chopped mushrooms

Salt and Pepper

24 Wonton wrappers


The first thing I did was chop my veggies.  I chopped up the spinach with my salad choppers..

Then finely chopped the mushrooms . I had bought pre-sliced mushrooms but I still wanted them smaller.

Then combine the Spinach, mushrooms and all the remaining ingredients

I spooned a little bit into each wonton wrapper. As Karen mentioned in her post its best to let the wonton wrappers sit out for a bit, it makes it easier to push them down into the mini muffin pan without tearing the dough.

Bake on 350 for about 16 mins.

You could also just bake the dip on its own topped with additional cheese. I had leftover filling which I will be using for my stuffed pork loin later this week!

** I have made these a few times since my initial post, I recommend putting the wonton wrappers into the mini muffin pan, brushing a bit of olive oil over the ends hanging out, bake on 350 (with no filling) for about 6 minutes, then take them out, spoon in your filling and bake for another 8 mins.

Buffalo Chicken Dippers

So this is a realllly easy recipe that is always a crowd pleaser.. I haven't met one person that doesn't like it.

You will make this buffalo dip that I blogged about earlier. And instead of serving it all as dip, make little dippers that can travel easy and no need re-heat.

Once you make the dip, line your mini-muffin pan (or cupcake pan) with either pieces of crescent (like this recipe) or an alternative I just learned is that you can take raw Pillsbury FLAKY biscuits and sort of peel them apart and line the pans.

Once you line the pan with your dough of choice, scoop in some 'dip' mixture and then pop them in the oven for about 15-20 min on 375. I like them golden so its closer to about 20 mins when I do it.

You could probably top each little dipper with a few shreds of cheese if you really want but you won't miss it if you don't. 

Salsa Quiche Bites

EThis is a really easy recipe that I like making for a lazy breakfast that lasts all day and it tastes just as good 5 hours later while you're on the couch watching football.

What you'll need:

2 Reduced Fat Crescent Roll tubes

1 cup Salsa

1/2 cup milk

6 eggs

2 tbsp cheese

You'll need to make two batches if you don't have two pans.

I used my mini-muffin pan so when cutting up the crescent rolls I cut each triangle into 3 pieces and put them into the pan, I push them down  with my fingers, it won't be perfect so don't freak out.

In a mixing bowl whisk your milk and eggs once that is mixed well add in your salsa. You could also do sausage or just cheese this is  a recipe that can go in any direction.




Pour/scoop the egg mixture into each muffin tin. I fill it up all the way so its sort of messy, but who cares. You could also add more cheese because I know everyone loves cheese but it really tastes great with just a shred or two on each bite!

                                                                          Bake for 15 mins on 375 in the oven.

 

Pinwheel Appetizer

This is a version of one of my go-to appetizers, however this time I was working with an unusually empty fridge so  I had to just go with it....Typically I make it with cream cheese and various herbs (or alloutte cheese if I'm feeling fancy) and if feeding hungry boys I add in turkey pepperoni. However this time, I searched my fridge and all I had was 


Smoked Turkey Breast
Hot Pepper Jelly ( there is a great one local one you can buy from Whole Foods "Bigg Riggs")
1 Tube Reduced-Fat Crescent roll


Preheat oven to 375 degrees.
 
Remove crescent rolls from container and unroll flat onto greased cookie sheet or fabulous baking stone (3rd picture).  Make sure the the dough is pressed firmly together at the perforated edges in order to make one solid rectangle.  Spread one layer of Hot pepper Jelly on top of the entire surface of the dough. 

Add a few slices of deli meat.    

Roll the dough lengthwise in order to make a long cylinder shaped roll.This next step I skipped bc we had no eggs, I'm not kidding when I said we had an empty fridge ... But I really think this really adds to the appeal of the pinwheel esp when serving for guests. Whisk an egg in a separate bowl and brush on top of the roll. This step gives the roll that yummy golden glow.


Using a serrated knife cut the dough into about 10 pieces,  you don't want to cut all the way through the roll just about 2/3 of the way through.


Bake for 10-15 minutes or until Crescent Roll is browned and looks delish.  Remove roll from oven and let it cool for 5 min. And EAT!

Big Fat Greek Nachos

So it was another Monday night following yet another out of control I think I'm 18 again weekend. So another Hangover meal Monday. This is just the appetizer for the meal and it was so delicious I couldn't.stop.eating.

Greek Salsa:
1/2 lb pitted gourmet seasoned olives (the kind from the bar at wholefoods)
Grape tomatoes
1 cucumber
1 cup spinach (optional)


Tzatziki -cheese sauce
2 cups Greek yogrut
1 tbsp Lemon juice
1 tbsp dill (or to taste)
salt and pepper
3/4 cup feta cheese
2 Cloves garlic, 1tsp diced garlic

1 Chicken Breast (optional)
Greek Seasoning

Homemade or Store bought chips (Pita chips would be perfect too)

To make the salsa, chop up your olives (this is why you really want pre pitted), grape tomatoes & spinach into a bowl. I like to use my salad choppers bc they make me feel like Edward Scissor hands and I can chop up a bowl of salsa in about 4 mins and not make a mess... For the cucumber, dice up on a separate cutting board allowing for some of the water from the cucumber to stay behind... I didn't add spices bc the gourmet olives I bought already had their own spices/marinade so I was off the hook.  Well I did add garlic just because.

For the Tzatziki, mix all the ingredients together add a little oil if you want to make it a little thinner and crumble in the feta in and set aside.

Oh yea while all of this is going on, bake a heavily seasoned chicken breast in the oven for about 15 minutes. I like to use Greek seasoning, goes with the theme.duh. Once that is fully cooked, chop it up. So easy and clean I l.o.v.e.

Now assemble the nachos. I made homemade chips and  they were already semi-warm so my cook time was a little less than lame bagged chips would be... I dolloped the Tzatziki cheese sauce on the chips and spread the chopped chicken. Bake on 350 for a little less than 10 mins or really till the 'cheese' is heated thoroughly, bc it won't melt like typical shredded cheese. 

 Remove from the oven and top with your fresh Greek Salsa  and  FEAST