I just love baking with puff pastry, you can’t seem to go wrong with it. This recipe is very simple I just adapted my vegetable samosa recipe (which I can eat plain) and put it into some puff pastry. This recipe makes about eight and as soon as I sat them on the table they were gone.
1 pound puff pastry
3-4 potatoes, boiled, peeled & diced very small
1 chicken breast, skinless, boneless, cooked and shredded
1/2 cup green peas, boiled
1-2 green chilies, chopped
1/2 teaspoon ginger
1 tablespoon coriander
1/2 teaspoon garam masala
Salt to taste
Red chili powder to taste
1/2 teaspoon amchur
2 tablespoons vegetable oil
1 egg yolk
Flour for dusting
1. In an 8-inch skillet on medium heat add oil. Add potatoes, chicken, coriander, garam masala, red chili powder, amchur salt, green chills ginger and green peas; mix well.
2. On parchment paper lightly dust with flour. With a 3-1/4 inch round cutter cut rounds out from puff pastry. Place two teaspoons of potato mixture in the middle and fold, pressing edges with fork for closure.
3. Gently place pastries on baking sheet, with a pastry brush simply brush tops of pastries with egg yolk. In a pre-heated 350 F oven bake pastries until golden for 20-25 minutes. The puff pastry should be golden.
Yields: 6 servings
Sometimes I feel like I spend my days searching for things to get my toddler to eat. I think I am running out of options here, woo. One day its his favorite and the next day do not dare get it near him or else!
About a month back I was at Whole Foods shopping and picked up some “Corn and Cilantro Fritters” for myself. I came home and prepared them and can you believe my little stinker took them and ate them from me? Well, was I not surprised. That was the last thing I would think he would gobble up but hey if he likes it well Momma likes it for him. And its a pretty healthy dish too.
1/2 cup flour
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon baking powder
2 cups corn kernels
4 tablespoons fresh cilantro
Oil, for frying
1. In a medium sized bowl; mix together flour, salt, pepper and baking powder. Make a well in the middle of the flour mixture and add the 2 eggs. Mix together gently with a fork until blended. Place mixture in fridge for about 10 minutes.
2. Pour oil in a skillet until it is about 3/4 to 1inch high. Heat over medium heat, careful to not get oil to hot, fritters will brown to fast.
3. Mix together corn and cilantro. Remove the batter from the fridge and combine batter with corn. Drop a spoonful of corn mixture into the hot oil. Fry on one side for 2 minutes or until deep brown in color. Flip and fry for 2 more minutes, or until golden. Drain fritters on paper towel.
Serve with sour cream
Yum, now I see you all are noticing that I sure love making fritters. Go ahead and search fritters and see what all pops up. Next, I am going to figure out away to combine this recipe and my Zucchini Fritters, delicious.
Adapted from Bella online with slight modifications, thanks Amy for letting me use the recipe for my son and my bloggers.
Wow, I can hardly believe that Summer is almost over. I wait all year for it to get here and when it finally does it just passes by me with a blink of the eye.
But on the bright side I guess Fall is not all that bad. I always love the smell of Fall (the crispness, the coolness, ahh). Fall really brings back so many memories for me every time it comes. I think back about the hay rides my brothers and I used to take and the fun we would have playing in the leaves right after my mom would rake (and we would destroy them). And how can we forget about Charlie Brown in the great pumpkin patch. Wow, I sure loved to watch that and can not wait until Talal gets to see it. What are some of your favorite fall memories?
But as the leaves change their color once again so does the seasons recipes. There are two things that I love in Fall and that is the pumpkins and apple cider. You just can not find those things any other time. So here are a few delicious recipes for you this Fall. And I hope you all have a fun Summer and have a special Fall as well.
Drinks: Go ahead and try my mauled apple cider or even my spiced cinnamon apple cider.
Main Course: Pumpkin Stew
1 (10 pound) pumpkin
2 pounds lamb, cubed
2 cups pumpkin, cubed
2 tablespoons oil
1 (15 ounce) can of kidney or pinto beans, drained
1 bell pepper, sliced
1 onion, sliced
4 medium potatoes, cubed
3 carrots, sliced
2 cloves of garlic, diced
2 sticks of Celery, cubed
1 (15 ounce) can of diced tomatoes
3 cups water
Salt (to taste)
Pepper (to taste)
1. Carve a hole in the top of the pumpkin and remove seeds, and stringy insides. Set pumpkin aside.
2. In a 4-quart saucepan add oil on medium heat, brown lamb.
3. Add in bell pepper, onion, beans, potatoes, carrots, cloves of garlic, sticks of celery, can of diced tomatoes and salt and pepper to taste. Add water. Let simmer for 1 hour.
4. Place pumpkin in shallow pan then place stew inside pumpkin. Brush the outside of the pumpkin with a light coating of oil. Bake pumpkin and stew at 350 F for 2 hours, or until pumpkin is tender. Serve wile hot.
Desserts: Pumpkin Fudge
1 cup milk
3 cups sugar
3 tablespoons light corn syrup
1/2 cup pumpkin
1/2 teaspoon cinnamon
1/2 teaspoon allspice
4 tablespoons butter
1 teaspoon pure vanilla
1. Combine milk, sugar, corn syrup, pumpkin, and salt in a large pan. Cook over medium heat until boiling, stirring constantly. When mixture comes to a full boil, reduce heat and simmer until mixture comes to the softball stage.
Remove from heat.
2. Beat in cinnamon, allspice, margarine, and vanilla. Cool, then beat until thick and mixture looses it’s gloss. Spoon into buttered dish.
Has anyone ever tried stuffed pumpkin? I had never even thought about until I happened to come across this past Spring. I could hardly wait until Fall would get here so I could buy a pumpkin and make it, it sounds absolutely divine.
1-1/2 pounds ground beef
1 medium onion, chopped
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 jar (4-1/2 ounces) sliced mushrooms
3 tablespoons soy sauce
2 tablespoons brown sugar
1-1/2 cups cooked rice
1 can (8 ounces) sliced water chestnuts, drained
1 large pie pumpkin (8 to 9 pounds)
1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the soup, mushrooms, soy sauce and brown sugar. Simmer, uncovered, for 10 minutes, stirring occasionally. Stir in the rice and water chestnuts.
2. Wash pumpkin; cut a 6-in. circle around stem. Remove top and set aside. Discard seeds and loose fibers from the inside. Spoon beef mixture into pumpkin; replace top.
3. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Rub oil over outside of pumpkin. Bake, uncovered, at 350° for 1-1/2 hours or until pumpkin is tender. Scoop out some pumpkin with each serving of beef mixture.
Yield: 6 servings
Adapted from my good friends over at Taste of Home
Potato dumplings are about as American as you can get. This recipe is an old Tennessee mountains recipe that should just never be changed.
6 medium potatoes, diced
2 cups water
1/2 teaspoon salt
1/4 teaspoon pepper
4 tablespoons butter
3 cups milk
1/2 cup flour
5 tablespoons shortening
1. Cut shortening into flour until crumbly. Add enough milk until dough sticks together (a small amount at a time). Roll out dough and cut into narrow strips, and cut into 1/2-inch squares.
2. In a 4-quart saucepan add water, on medium heat. Add potatoes, salt and pepper. Add butter and milk, raise temperature and being to a boil. Quickly drop dumplings into the center on the potato mixture, cover and simmer for 10 minutes
Yields: 6 servings