A great baked samosa recipe from jehangir Mehta.  Originally published in Food and Wine Novemeber 2003.

ingredients

• 3/4 pound red potatoes, peeled and cut into 1/4-inch dice
• 1 cup frozen peas
• 1 teaspoon chili powder
• 1/2 teaspoon caraway seeds
• 1/2 teaspoon garam masala
• Kosher salt and freshly ground pepper
• 14 sheets of phyllo dough
• 5 tablespoons unsalted butter, melted
• Sweet-and-Sour Tamarind Chutney

directions

1. Preheat the oven to 350°. In a medium saucepan of boiling salted water, cook the potatoes and peas until tender, about 6 minutes. Drain well and transfer to a bowl. Stir in the chili powder, caraway seeds and garam marsala and season with salt and pepper.
2. Spread 1 sheet of phyllo on a work surface with a long side facing you. Brush the sheet with melted butter and set another sheet on top of it. Cut the sheets crosswise into 2-inch strips. Set 1 teaspoon of the filling at the bottom end of a strip; fold the corner over the filling to form a triangle. Continue folding the phyllo up and over, onto itself like a folded flag, sealing the last fold with melted butter. Transfer to a baking sheet and brush with melted butter. Repeat to form the remaining samosas.
3. Bake the samosas for about 25 minutes, or until golden brown. Serve hot or at room temperature with the tamarind chutney.

MAKE AHEAD The samosas can be refrigerated, covered, overnight before baking. Brush with butter just before baking.

Technorati Tags: Indian Recipes, samosas, vegetarian, Jehangir Mehta

Technorati Tags: quiche, healthy, quick, easy, King Arthur Flour

1. Put ginger and garlic together on a cutting board, sprinkle with a bit of salt, and roughly chop them together. Using the flat side of your knife blade, smash the chopped ginger and garlic to form a paste; set aside. Put spinach into a large pot, cover, and with no more than the water adhering to the leaves, steam over medium heat, tossing occasionally, until the greens collapse, 5–7 minutes; drain and set aside.

2. Heat oil in a skillet over medium heat. Add the green chiles and let them sizzle for a moment before adding the onion. When the onion softens, add the ginger–garlic paste, stirring to keep the contents from sticking. Add the turmeric, cayenne, and about 1?2 tsp. salt and stir for a few moments before you add the chopped tomato. Let the tomato cook down a little, 3–4 minutes. Add greens, combine well, and cook over low heat, covered, until tender and well flavored with the other ingredients, about 30 minutes. The final consistency should be “fairly dry, not swimming”.
This recipe was first published in Saveur in Issue #103. From the book My Bombay Kitchen By Niloufer Ichaporia King

Technorati Tags: vegetarian, Indian food, Niloufer Ichaporia King, Saveur

Combine first 4 ingredients in heavy large saucepan. Bring to boil over medium-high heat. Reduce heat to medium-low, cover, and simmer until water is absorbed and quinoa is tender, about 20 minutes.

Meanwhile, heat oil in heavy large skillet over medium heat. Add carrots; sauté until tender, about 5 minutes. Add zucchini; sauté until tender, about 3 minutes. Mix in paprika and cinnamon. Add quinoa to skillet; toss to blend. Season with salt and pepper. DO AHEAD Can be made 1 day ahead. Transfer to baking dish. Cover and chill. Rewarm, covered, in 350°F oven about 15 minutes. Mix in cilantro and serve

Heat oil in a large saucepan over medium-high heat. Add squash and next 5 ingredients (through coriander); sauté 5 minutes or until onion is tender. Add broth, peanut butter, tomato paste, and pepper, stirring well to combine; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes or until the squash is tender. Sprinkle with cilantro.

Cooking Light December 2005

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I made this last year for Thanksgiving Eve.  I cut back on the peanut butter by half, added some chile garlic sauce and pepper flakes, and cooked it longer than it said to.  I served it over spinach.  It was fabtabulous.  The husband guy didn’t like it.  Don’t listen to him.  He eats potted meat.

Technorati Tags: soup, squash soup, pureeing is for pussies, squashass, quick recipes,

• 1 tablespoon chopped fresh rosemary
• 2 teaspoons olive oil
• 3 garlic cloves, unpeeled and crushed
• 1 1/2 pounds peeled sweet potato, cut into 3/4-inch pieces
• 3 cups orange sections (about 6 oranges)
• 1/2 cup vertically sliced red onion
• 3 tablespoons pine nuts, toasted
• 1 (6-ounce) bag prewashed baby spinach

Dressing:

• 3 tablespoons fresh orange juice
• 2 tablespoons olive oil
• 1 tablespoon stone-ground mustard
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 garlic clove, minced

Preheat oven to 400°.To prepare salad, combine first 4 ingredients, tossing well. Place potato mixture on a jelly-roll pan lined with parchment paper. Bake at 400° for 40 minutes, stirring occasionally. Remove from oven; cool. Discard garlic. Combine potato mixture, orange sections, onion, pine nuts, and spinach in a large bowl.

To prepare dressing, combine orange juice and remaining ingredients in a small bowl, stirring well with a whisk. Drizzle dressing over salad; toss gently to coat.

Cooking Light December 2005

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I roasted the onions along with the potatoes for the heck of it. There is a lot of dressing, I only used about half of it.

Technorati Tags: sweet potatoes, salad, recipes, quick, tasty, i am tired of making tags.

Whisk together 1 T. sugar, 2 T. rice wine vinegar, 1/2 tsp. salt, (I don’t put the salt in, or i use sea salt.) and 1/4 tsp. black pepper in a medium bowl.  Add 1/4 c. chopped fresh mint, 2 T. chopped fresh basil, 2 seeded, peeled and sliced cucumers, 1 medium tomato cut into wedges, and 2 chopped green onions.  I usually add a dab of garlic chile sauce or red pepper flakes.

Toss to combine.  The end.

Technorati Tags: quick recipes, healthy, vegetables, salad, super duper yumtastic, recipes

Preheat oven to 400°.Pierce squash with a fork. Place squash on a baking sheet; bake at 400° for 1 hour or until tender. Cool. Cut squash in half lengthwise; discard seeds. Scrape inside of squash with a fork to remove spaghetti-like strands to measure 4 cups.

Heat olive oil in a large saucepan over medium heat. Add garlic; cook 2 minutes, stirring frequently. Add 1/2 teaspoon salt, 1/4 teaspoon black pepper, crushed red pepper, tomatoes, oregano, and thyme sprigs; bring to a boil. Reduce heat, and simmer for 20 minutes or until thickened, stirring occasionally. Discard oregano and thyme sprigs.

Combine remaining 1/2 teaspoon salt, remaining 1/4 teaspoon black pepper, Parmesan, and remaining ingredients. Spoon 1/2 cup squash into each of 8 (8-ounce) ramekins. Spoon tomato sauce evenly over squash; divide ricotta mixture evenly among ramekins, spreading to cover. Bake at 400° for 50 minutes or until lightly browned.

From Cooking Light December 2005

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This is one of my top five recipes for dinner.   Most of the time I just make it in a 9×13 pans because the whole ramekin thing is kind of a pain in the butt.  I also add chicken sausage.   You can use any tomato sauce you want, this sauce is very good, but I have used jarred sauce, and my own recipe.  yum yum.  I want this for dinner.  The best part of this recipe is that it is actually good for you, but it tastes really bad for you.

Preheat oven to 375.  Mix grated cheeses and spread evenly in buttered 10 in. pie plate.  Beat eggs, add flour slowly, then beat in half and half.  If mixture is lumpy, strain it.  Pour egg mixture over cheeses in pie plate.  Carefully spoon chiles over the surface, then spoon picante sauce over all.  Bake about 45 minutes or until center is set.  Makes 8-10 servings.

From my Mom.

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Sometimes my Mom would add leftover shredded chicken to this.  I liked it better with the chicken.

Combine all ingredients over medium heat.  Whisk until smooth.  When mixture comes to boil, reduce heat and simmer 20 mins, stirring often.  Remove pan and cover until cool.  Chill and store in a covered container.

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This is a recipe from my personal recipe file.  I have never actually tried to make it, because any time I try to make ketchup, I fail miserably.  I copied this recipe down because it seemed easy and straightforward.  Then I completely forgot about it, because that is what I do.  I’ll let you know how it turns out.