Week 41: Recipe #1--Samosadillas

I love samosas and quesadillas, so this recipe was a win-win from the beginning.  I found this recipe on a site called Go Dairy Free (see link below).  My girls are huge quesadilla fans, and even though there was no cheese in these samosadillas, they still loved them!  It was a great way to get them to eat some veggies.  I was worried it might be too spicy for my oldest, but she didn't seem to notice.  They definitely need a chutney for dipping, which I didn't have on hand (nor did I have time to throw one together).  I did, however, have curry ketchup--so I used that.  I will definitely be making these again.  I served these with fresh fruit.  Makes 4 servings.

You'll Need:

• 1 1/2 c. cooked diced potatoes
• 1/2 c. thawed frozen green peas
• 1/4 c. canned hot or mild diced green chiles, drained (I used mild)
• 2 Tblsp. raisins
• 1 Tblsp. soy sauce
• 1 Tblsp. curry powder or paste (I used powder)
• 2 tsp. ground coriander
• 1/2 tsp. ground cumin
• 1/2 tsp. chili powder
• salt and black pepper, to taste
• 4 large flour tortillas

Preparation:

1. Mash the potatoes in a saucepan.  Add the peas, chiles, raisins, soy sauce, curry powder, coriander, cumin, chili powder, and salt and pepper to taste.  Mix well and heat over medium heat until hot, stirring as needed, 4 to 5 minutes.
2. Cut the tortillas into quarters.  Spoon about 2 tablespoons of the filling in the center of each tortilla piece.  Fold one side over the filling and press lightly to flatten.  The filling will hold the tortilla in place.  Set aside.  Repeat with the remaining ingredients.
3. Arrange the samosadillas in a nonstick skillet over medium heat.  Cook until lightly browned and heated through, turning once, 6 to 8 minutes total.  Serve hot with chutney.

Recipe and link:  http://www.godairyfree.org/news/nutrition-headlines/samosadillas-in-the-snow

Week 10: Recipe #2--Coconut Curry Chicken

Another recipe from my sister, Katie.  So tasty!  It does require chicken masala, which isn't found at all grocery stores.  I was able to find it at a local Indian store.  She serves this over rice with a side of steamed vegetables.

You'll Need:

• 1 to 1/2 pound boneless, skinless chicken breast, cut into cubes
• vegetable oil
• 1/2 onion, sliced
• 1-2 cloves of garlic, minced, to taste
• 1/2 tsp. crushed ginger
• 1/2 tsp. tumeric powder
• 1 Tblsp. chicken masala
• 1/2 cup water
• can of regular coconut milk (Katie says "Taste of Thai" brand is the best)
• chopped cilantro
• salt and pepper, to taste

Preparation:

1. Warm up the vegetable oil over medium heat.  Add the onions, garlic, and ginger.  Fry until onions are almost caramelized.  
2. Add the tumeric and masala and stir.  Then add the chicken and mix together. Add in about 1/2 a cup of water.
3. Cover and cook for 20 minutes, stirring occasionally.
4. Add in the can of coconut milk.  Turn down the heat to low and mix all ingredients together.  Bring almost to a boil, then remove from heat.  (My sister's husband says not to let it boil, it will ruin the flavor of the coconut milk.)
5. Sprinkle cilantro, salt, and pepper over the top to taste.  Serve over rice.