Sunday, April 18, 2010

Curried Vegetable Samosas & Mediterranean Quinoa Salad

A fun, simple culinary project: Indian spiced potato filling in egg roll wrappers – a pure pleasure to eat.

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Gorgeous filling…

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  • 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.

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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.

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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.

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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.

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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.

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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.

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1 comment:

Cucinista said...

Where to begin? I love samosas and hadn't thought of using the egg wrappers for them: great recipe. And the quinoa salad -- there is nothing I don't like about it. It looks perfect for the warmer weather, and in fact I think will have to be made for one of my lunches this week.