Monday, March 2

A (New) Favorite Meal!

for my sister, Alison

I made a great Indian inspired dinner recently and I promised my sister I would share the recipes. I have finally gotten around to writing them up.

Easy Curried Beans
Potato and Pea Samosas
Roasted Cauliflower

I made the curried beans using Christmas Limas from Rancho Gordo. They are big (huge!) dark beans with a bit of a nutty flavor and they cooked up so nice and creamy. I think the beans were even better as leftovers, too. We had them over Basmati rice for lunch.

My grocery didn't have fresh cauliflower so I took a chance with frozen. I thawed a bag of flowerets and then tossed with a little olive oil, salt and pepper. I spread it on a sheet pan and roasted at 425º, stirring occasionally. I don't remember how long, though. Just until it started to get caramelized. The frozen cauliflower worked really well.

The boys loved the samosas the best. There were a few left over and they were gobbled up at breakfast.

Potato and Pea Samosas

1 cup mashed potatoes (either use left over or cook a potato and mash)
1/2 cup petite peas
1 tsp ground cumin
1/2 tsp curry powder
salt and pepper to taste
1 sheet puff pastery
1 egg

Mix together the potato, peas, cumin, and curry powder. Add salt and pepper to taste.

Roll out the puff pastry sheet to about 1/8 inch thick. Cut in to 16 squares. Place about 1 Tbls of filling in the center of each square. Dampen the edges of the dough and then fold one corner over to the opposite side forming a triangle. Seal edges. Transfer to a baking sheet. Beat the egg in a small bowl and brush across the tops of the samosas.

Bake at 350º for 25 minutes or until golden brown.

If you make them, let me know what you think.

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