A fun, simple culinary project: Indian spiced potato filling in egg roll wrappers – a pure pleasure to eat.
- 1 1/4 cups mashed cooked peeled baking potatoes
- 1/4 cup cooked yellow lentils
- 1 tablespoon minced fresh mint
- 1 teaspoon Madras curry powder
- 1 teaspoon butter, softened
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground cumin
- 1/2 cup frozen petite green peas, thawed
- 10 egg roll wrappers
- 1 large egg, lightly beaten
- Cooking spray
- chutney/pesto, of your choice
Combine potatoes, lentils, mint, curry powder, 1 teaspoon butter, 1/4 teaspoon salt, and cumin. Gently fold in peas.
Working with 1 egg roll wrapper at a time (cover remaining wrappers to prevent drying), cut down middle to form 2 long rectangles. Moisten edges of wrapper with egg. Spoon 1 tablespoon potato mixture near bottom edge of wrapper.
Fold up from 1 corner to the opposite outer edge of the wrapper, making a triangle. Fold over to opposite side again as if folding up a flag. Repeat fold to opposite side to form a triangle. Repeat with remaining wrappers and filling.
Heat a large cast-iron skillet over medium-high heat. Coat pan with cooking spray. Lightly coat samosas with cooking spray. Add samosas to pan, and cook 1 minute on each side. Drain on paper towels. Serve with pesto and mango chutney.
Recipe courtesy of Cooking Light
Mediterranean Quinoa Salad
I quickly whipped this up before we headed off to church this morning. This will be my planned lunch protein for the week. I used the same quinoa dressing as my previous post, only I omitted the orange juice.
To 1 cup dry, pre-cooked quinoa I added:
- 1 cup each black beans and white beans
- 1/4 cup sundried tomatoes, diced
- 1/4 cup roasted red peppers, diced
- 1/4 cup green olives, diced
- 1/4 cup crumbled feta
- fresh parsley, minced, optional
Coat with dressing and chill.