BAKED LAMB SAMOSAS WITH INDIAN ROASTED CAULIFLOWER

Serves 8, 6 points plus per serving (1/2 cup filling each.)

Ingredients:

2 TBSP garam masala (spice blend with cinnamon, coriander, ginger, cloves and cardamom)

2 TBSP ginger garlic blend

1 tsp oil

1 tsp table salt

1 tsp black pepper

1 tsp coriander seed(s)

1 tsp cumin seeds

1 large potato, boiled, peeled & mashed.

1 cup(s) frozen green peas

2 Pepperidge Farm Puff pastry sheets, defrosted gently at room temperature.

1 cup(s) onion(s)

1 pound cooked ground lamb

½ cup chicken stock

Instructions:

Preheat the oven to 400 degrees F.

Filling: In a small saucepan, add the potato and enough cold water to cover. Add a generous pinch of salt and bring to a boil over medium heat, then reduce the heat and simmer until tender, 12 to 15 minutes.

In a large pot, add oil and heat over medium high heat or until it ripples. Add two types of seeds and garam masala to toast. Add onions and combine, cooking for 5 minutes or until soft. Stir in Lamb meat, cooking until brown. Add garlic, ginger, salt and pepper – reduce heat to low. Stir in chicken stock and peas, cooking for 15 minutes on low. Mix in mashed potatoes, turn off heat.

Samosas: Sprinkle the pastry with flour & Roll the puff pastry out slightly, to flatten the seams. Using a paring knife, cut into 1/2 then ½ again to make four squares. Put 1/3 cup or so of the filling in the center of a square. Take two opposite corners and stretch around filling, bring to center and pinch. Do the same with the other two corners, pinch again and then pinch the diagonal folds.

Arrange the 8 samosas on a lightly greased baking sheet or stone.

Bake for 15 minutes at 400 degrees F, then turn heat down to 375 degrees F and bake for 10 more minutes.

Serve with Indian Roasted Cauliflower,tamarind chutney and fresh fruit. Enjoy!

Indian Roasted Cauliflower:

Mix 1 tsp tumeric, 1 TBSP garam masala, 1 tsp salt and 1/2 tsp black pepper in medium bowl. Add 2 TBSP olive oil, stir to combine. Toss one head of fresh cauliflower, mix to cover and roast at 425 degrees until golden brown:)

Sunday, April 3, 2011

It's April and we're on an Indian kick!

Greetings from the deep south by way of the far east!  Drew and I have been having a great time creating some of our favorite Indian flavors at home! From the creamy coconut flavors to slight smokiness of curry and garam masala (an Indian spice blend)...the above recipe is almost as good as the real thing at our favorite Indian restaurant. The only thing we lack is a tandoori oven, which will make us return there from time to time for our date nights:) If you think you don't like Indian food or are afraid to try, please consider branching out and trying this recipe. It's flavorful, not too spicy and very very good. Please feel free to share your thoughts with me...this is a work in progress. Until next time, Aubry:)

Recipe from last week:

Aubry's Turkey Burgers with Caramelized Bacon and Zucchini Fries - 9 points plus
Ingredients:
1 pound lean ground turkey
1 1/2 TBSP grill seasoning
Low fat Provolone or Swiss cheese, sliced thinly
Favorite BBQ sauce
whole grain hamburger buns
8 slices turkey bacon
2 TBSP brown sugar
2 TBSP balsamic vinegar
2-3 medium zucchini
3/4 cup nonfat Greek yogurt
1/2 TBSP emeril's essence
pinch of salt
whole wheat panko breadcrumbs
For burgers: In large food storage bag, combine turkey meat with grill seasoning. Let flavors combine for 2 hours - overnight in refrigerator. Using your hand, score the meat into "fourths" or use a kitchen scale to weigh out 4, 4oz patties. Round with fingers, leaving a well in bottom of patty so that it won't get to thick as it cooks. Before you start the burgers, lay bacon out in single layer on foil lined baking sheet. Crumble brown sugar over the top, drizzle with balsamic vinegar and bake at 300 degrees for 30 minutes or until brown - set aside. Get the zucchini in the oven next. Preheat oven to 400 degrees. Mix the Greek yogurt with 1/2 tbsp emeril's essence and a pinch of salt. Cut ends off of zucchini, leaving peel on - cut into thick sticks, about 3 inches long, 1/2 inch wide. Set aside 1/4 cup yogurt sauce for dipping later, roll the zucchini in yogurt first, then in the panko and place on a "faux fry" baking sheet setup. To do this, take a metal cookie sheet, place a metal cooling rack on top of it and "VOILA" - you have a faux fry pan that will make your baked food so crispy, you'll think its fried! Bake zucchini for 10-15 minutes or until browned. Grill burgers inside or out for 5-7 minutes per side or until brown and cooked through. During last 2 minutes of cooking, top with favorite cheese and let melt. Toast buns if you like, top with barbecue sauce, 2 slices of bacon & veggies if you want them and dinner is served:)
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