Filed under: Recipes – Vegetable Dish
Be careful how many you eat of these. Even though they are not deep fried, they still have over 50 calories each!
Fresh Ingredients
1 medium potato
¼ cup finely chopped onion
1 tsp finely minced ginger root
¼ cup peas, fresh or frozen
1 – 10 oz pkg refrigerated biscuits
PantryFare
(none)
Oils and Spices
1 tsp vegetable oil
½ tsp slightly crushed fennel seeds
½ tsp ground coriander
¼ tsp salt
¼ tsp curry powder
¼ tsp tumeric
dash of cayenne pepper to taste
Cut the potato into large pieces and boil until tender, about 15 minutes. Drain, cool, peel and cut into ¼-inch cubes.
Heat oil in medium skillet and cook onion and ginger, stirring frequently, about 5 minutes. Add spices while cooking onion and stirring.
Stir cubed potatoes, peas and 2 T water into onion mixture and cook covered until peas are just tender. Remove from heat and cool 10-15 minutes.
Preheat oven to 400°.
Place biscuits on a lightly floured surface and roll them into 4½-inch circles. Cut each circle in half and place 1-½ tsp of filling in half of the semi-circles. Moisten the edges slightly with a finger dipped in water, fold the dough over the filling and seal the edges. Crimp with a fork.
Place samosas on an ungreased baking sheet and bake until golden, approximately 8 to 10 minutes. Serve hot.
October 7, 2010
This recipe also comes from Bobbie Hinman’s book The Meatless Gourmet – Favorite Recipes From Around the World.
See the Amazon link on the Good Books page of this website.
Fresh Ingredients
1 pound carrots, sliced into 1/2 inch pieces and steamed for 12 minutes, until tender then drain
1 cup finely chopped onion
1 cup skim milk
PantryFare
1 T sugar
1 T flour
2 T dry sherry
1 T dry bread crumbs
Oils and Spices
2 tsp vegetable oil
1/4 tsp salt
1/16 tsp pepper
1/16 tsp ground nutmeg
nonstick cooking spray
Puree the steamed carrots in a food processor or blender.
Preheat oven to 350° and lightly oil a 1-quart baking dish with the nonstick cooking spray.
Cook the onion with oil in a medium skillet over medium heat until golden brown. Stir in sugar and 1 T water, followed by the flour. Gradually stir in milk and cook until slightly thick. Add salt, pepper, nutmeg, sherry and carrots, mixing well.
Spoon into the baking dish and top with bread crumbs. Gently spray the top of the pudding with cooking spray.
Bake uncovered for 35 minutes.
October 5, 2010
Saw this recipe in Bobbie Hinman’s great book The Meatless Gourmet – Favorite Recipes From Around the World
See my link to Amazon on the Good Books page of this website.
Fresh Ingredients
1 medium head cauliflower, trimmed and steamed for 10 minutes, until tender-crisp
1/2 cup plain nonfat yogurt
1/2 tsp grated fresh lemon peel
1/2 T lemon juice
2 tsp finely chopped fresh parsley
PantryFare
1 T Dijon mustard
Oils and Spices
1 clove garlic, crushed
salt and pepper to taste
While cauliflower is cooking, combine yogurt, mustard, lemon juice, lemon peel and garlic. Place cooked cauliflower in serving bowl and top with yogurt mixture, chives, and salt and pepper.
October 5, 2010
