Samosas

Contributor: gnikivar

Author's Notes:

Samosas

1 Kilo Potatoes
.5 lbs Peas
Black pepper
Fennel Seeds
Canola Oil
Garam Masala (can be bought at any Indian store)
Ginger
2 Cups all purpose flour
1 cup durum wheat flour

1) Boil potaotes, and peel
2) Cut potatoes up into little pieces, or mash
3) Put in half lb of frozen pease
4) Add 4 tables spoons of Garam Masala
5) Add table spoon of black pepper
6) Add teaspoon of salt
6) Take a small pot, and put one fourth cup worth of oil. Add similar amount of fennel seeds
7) Find ginger, peel ginger and cut into itty bitty pieces
8) Pour all of these elements and mix until well mixed.
9) Should be very dry, if not, cook for a few minutes to take off moisture
- This is the filling for Somosa

The exterior is kind of tough to make, if you don't have practice with Indian food.

1)Take two cups of all purpose flour, and one cup of durum wheat flour. Add one cup of water, and three tablespoons of oil.

2) Knead, until doughy enough.

3) Take rolling pin, and roll into thin circular sheets. I figure this is similar to how tortillas are made. This can be really difficult and time consuming.

4) To do so, break off a small piece of the dough. Roll into sphere, and then flatten

5) Place onto cutting board, (I don't know if there is a western equivalent to the Patlo, which is what you role breads on)

Tips: Keep a soft hand, roll fast, but but very little pressure on the dough while rolling. Also, keep some flour and sprinkle onto the dough you are rolling from time to time. Also, flip dough over from time to time. This will keep if from sticking.

6) Cut resulting circular object in half with a knife. Take one end and connect it to the other. This should form a cone. Pour stuffing into cone, but do not fill all the way, so there is still some room to close the cone. This should get you the triangular Samosa. If you can't get this to work right, just roll stuffing into sphere and wrap the circular dough around. This will get you Kachori (typical of Gujarat) rather than Samosas (typical of Punjab). They will nevertheless taste the same.

7) Deep fry. Wait until the Samosa turns a browninsh pinkish color before taking out.

8) Eat Samosas / feed them to other people. 

Chickballs / Bacalao Balls

Contributor: Caleb Das

Author's Notes: Party appetizers!  The "chickball" version is vegetarian-friendly.  You can use these as meatball substitutes in pasta sauces if you so choose by adding tomato paste, water, stock and basil, but for parties, this makes a delicious appetizer. It's hearty but has a little kick to it from the onions not being sauteed beforehand.

Chickballs

Throw 2 cans of garbanzo beans into a pot with their water.

Add 2-3 cups more water, some sage, salt and a couple cloves of star anise.

When the garbanzos are mushy, drain and remove the anise. Mush them up into a paste. Add finely chopped onions, pepper/chili powder and turn the paste into little balls.

Roll around in beaten egg, then flour, then more egg, then more flour. Fry them up.


Bacalao Balls

You can substitute bacalao flakes (be sure to boil, drain, boil, drain the bacalao to get rid of the excess salt first though) in the above recipe to make bacalao balls.

I recommend having a Sriracha based dipping sauce on the side. My Sriracha sauce is whipped mayo, sour cream, gorgonzola cheese crumbles and a teaspoon of Sriracha sauce. You can substitute ricotta in place of sour cream if you so choose. 

Sweet Coconut Empanadas

Contributor: Caleb Das

Author's Notes: A good party appetizer


Sweet Coconut Empanadas

Fry up some finely diced peanuts. 

Add grated coconut. Wait for it to brown.  It'll smell delicious. That's how you know it's time.

Add honey, water and a splash of lemon juice to make a syrup with the coconut.

Stuff in empanadas or tamales or what have you. (My mom does a version where she steams the tamales in a banana leaf package.)

Potato Latkes

Contributor: Emily L. Hauser (ellaesther)

Author's Notes: If made smaller, can be appetizers / finger food as well!

Latkes (Potato Pancakes)

 

2 lbs potatoes (about 8), peel if desired

1 T grated yellow onion

2 lg eggs, beaten

¼ C flour

1 t salt

½ t black pepper

Oil for frying

Grate potatoes (by hand or food processor).

Place grated potatoes in thin, clean dishcloth. Wring cloth with potatoes over small bowl. Set liquid aside and allow to settle. After a few minutes, discard water, but reserve collected starch.

Place drained potatoes in medium bowl. Grate onion into bowl, add onions, eggs, flour, salt, pepper, potato starch, and mix well.

Heat oil in heavy skillet over medium flame (should be about 1 inch deep). Use ¼ C of potato mixture per pancake; form pancake with hands, keeping the thickness uniform. Let fry until golden (about 6 minutes), then flip. Keep warm in oven (200 F).

Serve with apple sauce and sour cream. Serves 4-8.

Cucumber or Tomato Sandwiches

Contributor: kingjaffejoffer

Contributor Notes: Super easy, yummy, and very fancy! :-)

Cucumber or Tomato Sandwiches

white or wheat bread
cucumber or tomato
mayonnaise
pampered chef or mccormick chipotle or Asian seasoning


mix 1/3 cup mayonnaise with 2tbs spoons of seasoning. Spread mayonnaise onto bread and place sliced cucumber or tomato on bread. Trim crusts of bread with cookie cutter or knife. Garnish with parsley or leave plain. Cut bread into triangles or leave round if using cookie cutter. Lay wet towel onto finished sandwiches so they don't dry out.

Spinach and Feta Pasta

Contributor: taylor16

Contributor Notes: This is my quickest, easiest and tastiest "go-to" dinner recipe, but it would also make a good side dish. The quantity makes approximately one dinner serving for an adult if you're not eating it with any sides, so plan accordingly for quantities. The recipes can also be easily modified for your own taste (changing the veggies, adding chicken, decreasing garlic if you don't love it as much as I do, etc).

Spinach and Feta Pasta

1 cup pasta of your choice (I find rotini or penne works best)
2 tbsp olive oil (can decrease to 1 tbsp if you use cooking spray for step 2)
1 clove garlic
1/4 cup chopped onion
1/2 tomato, chopped (or 1 small roma tomato) - (I recommend removing excess seeds and juice)
3/4 cup sliced mushrooms
bunch of fresh spinach, according to taste
1 pinch red pepper flakes
3 ounces tomato/basil feta cheese
salt and pepper to taste


(1) Start cooking the pasta before you begin the rest of the recipe.
(2) Heat 1 tbsp of oil (can substitute cooking spray) in a large skillet and saute garlic and onion until golden brown.
(3) Add mushrooms and tomatoes, saute for 2-3 minutes
(4) Add spinach and 1 tbsp of olive oil. Cook until wilted
(5) Add cooked, drained pasta, feta, red pepper flakes, salt and pepper. Cook until cheese is melted to a sauce and mixture is heated through. Serve.