Samosas

I found a few recipes on the internet and came up with the following one that I made last night. I need to work on presentation, but the flavors were spot on.  Hubby loved them.  I was going to go all out and make the tamarind chutney that is traditionally served with samosas, but lucky for me I found a jarred version at Wegman's, which saved me a lot of work!


Dough Ingredients:

1 cup flour

3 Tbsp oil

water (I used about 1/4 cup, but add only a tiny bit at a time)

salt, to taste

Filling Ingredients:

3 medium potatoes, boiled and mashed

1/2 cup peas, cooked

1 tsp cumin seeds

1 tsp chili powder

1 tsp ginger paste

1/2 tsp garam masala

Directions:

1.  Mix the dough ingredients.  Add water a tiny bit at a time until you have achieved a hard dough.  Cover with a clean damp cloth and let sit for 30 minutes.

2. Heat a small amount of oil in a pan and add cumin seeds.  When they start to change color add the rest of the filling ingredients and mix well.

4. Divide the dough into eight portions.  Roll them out.  Apply water to edges. Stuff with filling.  Seal the edges again using water.  They should look like cones.

5.  Deep fry on medium heat until crisp and golden brown.

Serves:  Makes eight good sized samosas

Brenda's Broccoli Salad

Ingredients:

2 to 3 broccoli crowns, chopped

1/2 to 1 lb bacon, crumbled

1 or 2 chopped shallots

4 oz. dry roasted sunflower seeds

4 oz. dried cranberries or raisins

Dressing:

1 cup mayo

1/3 cup sugar

2 Tbsp balsamic vinegar

Directions:

Whisk dressing ingredients together mix with dry ingredients.  Chill before serving.

Thai Chicken

Ingredients:

8 chicken thighs (about 2 lb), skin removed

3/4 cup hot salsa

1/4 cup peanut butter

2 Tbsp lime juice

1 Tbsp soy sauce

1 tsp grated fresh ginger

1/4 cup chopped peanuts

2 Tbsp chopped fresh cilantro

Directions:

1. Place chicken in 3 1/2 - 6 quart slow cooker.  Mix remaining ingredients except peanuts and cilantro; pour over chicken.

2.  Cover and cook on Low 8 to 9 hours or until juice of chicken is no longer pink.  Remove chicken from cooker using slotted spoon; place on serving platter.

3.  Remove fat from sauce.  Pour sauce over chicken.  Sprinkle with peanuts and cilantro.

Grasshopper Torte

Ingredients:

15 Oreo cookies

3 Tbsp butter or margarine, melted

1 jar (7 oz) marshmallow creme

1 Tbsp milk

3 cups softened frozen vanilla nonfat yogurt

1 container (8 oz) frozen light whipped topping, thawed

1/2 tsp peppermint extract

8 drops green food coloring

Directions:

1. Finely chop cookies, place in small bowl.  Add butter and mix well.  Press crumb mixture onto bottom of spring-form pan.  Refrigerate while preparing filling.

2.  Combine marshmallow creme and milk in bowl; whisk.  Add frozen yogurt; whisk until well blended.  Fold in whipped topping, peppermint extract and food coloring.  Pour over prepared crust.  Cover and freeze until firm, 8 hours or overnight.  Before serving, garnish with additional chopped cookies, if desired.

Mocha Bread Pudding

Ingredients:

4 Tbsp cocoa

1 cup hot coffee

1 egg

1/4 cup fat-free egg substitute

2 cups low-fat milk

1 cup fat-free milk

1/2 cup sugar

1 tsp vanilla extract

6 slices dry fir white bread, cubed

1/2 tsp ground cinnamon

nonfat whipped topping (optional)

Directions:

1.  Whisk the cocoa into the coffee in a small bowl.

2.  While the coffee is cooling, lightly beat the egg and egg substitute in a large bowl. Stir in the coffee mixture, low-fat milk, fat-free milk, sugar, vanilla and bread.  Pour into the slow cooker. Sprinkle with the cinnamon.

3.  Cover and cook on Low until a knife inserted into the center of the pudding comes out clean, 2 1/2 to 3 1/2 hour.  Serve warm, at room temperature or chilled. Top with whipped topping, if using.

Sweet Potatoes with Applesauce

Ingredients:

6 medium sweet potatoes or yams (2 lb), peeled and cut into 1/2 inch cubes

1 1/2 cups applesauce

2/3 cup packed brown sugar

3 Tbsp margarine or butter, melted

1 tsp ground cinnamon

1/2 cup chopped nuts, toasted

Directions:

1. Place sweet potatoes in 2 to 3 1/2 qt slow cooker. Mix remaining ingredients except nuts; spoon over potatoes.

2. Cover and cook on Low 6 to 8 hours or until potatoes are very tender.

3. Sprinkle with nuts.

Beef and Sausage Chili

Ingredients:

1 lb Italian or chorizo sausage, removed from casing

1 lb stewing beef, cut into 1/2 inch cubes

2 onions, finely chopped

4 cloves garlic, minced

2 Tbsp chili powder

1 Tbsp dried oregano

1 Tbsp cumin seeds

1 tsp salt

1 tsp crushed black peppercorns

2 jalapeño peppers, finely chopped

1 habanero pepper, minced, optional

1 can (28 oz) tomatoes, drained and chopped, 1/2 juice reserved

1/2 cup condensed beef broth, undiluted

1 Tbsp Worcestershire sauce

2 cans (15.5 oz each) red kidney beans, drained and rinsed

2 cup shredded Monterey Jack cheese

Directions:

1. In a nonstick skillet, cook sausage over medium-high heat, breaking up with a wooden spoon, until no longer pink.  Using a slotted spoon, transfer to slow cooker stoneware.  Drain all but 1 Tbsp fat from pan.

2.  Add beef to pan, and cook until no longer pink.  Transfer to slow cooker stoneware.

3. Reduce heat to Medium.  Add onions and cook, stirring, until softened.  Add garlic, chili powder, oregano, cumin seeds, salt, peppercorns, jalapeño peppers and habanero pepper, cooking for one minute. Stir in tomatoes, reserved tomato juice, beef broth, and Worcestershire sauce and bring to a boil.

4.  Pour mixture over meat.  Add beans an stir well.  Cover and cook on High for 4 to 5 hours or on Low for  8 to 10 hours, until beef is very tender.  Add cheese and stir until melted.