Simply Spicy Potato Pesto Samosas 5fix Recipes

SPICED POTATO-STUFFED PASTRIES: SAMOSAS

Steps:

• To make the dough: Mix the salt and flour in a medium bowl or a food processor. With a pastry blender, incorporate the butter until crumbs have formed. Add the water a few tablespoons at a time, until you can form a ball. Knead the dough for about 5 minutes. Let it rest for about 15 minutes more. You can prepare the dough in advance and refrigerate it.
• To make the filling: Boil the potatoes until tender. Drain and set aside.
• If using fresh carrots, chop and simmer in water, to cover, in a small pot. Add the corn and peas to barely cook. Set aside to cool.
• Heat the oil in a pan and fry the onion until golden. Add the garlic, ginger, and chile and cook for 2 minutes. Add the garam masala, turmeric, chile powder, and salt and cook 2 minutes more.
• In a bowl combine the mashed potatoes, the onion and spice mixture, carrots, peas, corn, lemon juice, and chopped coriander. Mix well.
• To assemble the samosas: Divide the dough into 9 equal size balls. On a floured surface, roll each ball into a 5-inch circle. Cut each circle in half.
• Brush the straightedge side with a little water, fold it in half, and align the two straight sides so they overlap to form a cone shape. Squeeze the edges together to make a tight seal. Place approximately 1 generous tablespoon of filling inside each cone, leaving the top edge clean. Moisten the inside top rim of the cone and press the edges together to make another tight seal. Place the samosas on a tray until ready to fry. Repeat with the remaining dough and filling.
• Heat approximately 3 inches of vegetable oil in a deep saucepan. Fry several samosas at a time, being careful not to crowd them. When 1 side turns golden brown, flip it over to brown on the other side. Drain on paper towels. Serve with chutney.

SAMOSA FILLING - SPICY POTATO

Steps:

• Boil the potatoes and peel.
• Dice into 1/4 inch pieces.
• Into a hot cast iron frying pan, put the cumin and coriander seeds.
• Toss for about 30 seconds and remove seeds.
• Grind into powder.
• Heat 4 tablespoons of oil in a frying pan and sauté the onion until light brown.
• Add the peas, ginger, green chili, chili powder, fresh cilantro, salt, pepper and 3 tablespoons of water.
• Cover and simmer until peas are tender, about 5 minutes.
• Add more water if necessary.
• Add the diced potatoes, roasted and ground coriander and cumin seeds, lemon juice, garam masala and stir fry for 3-5 minutes.
• Allow stuffing to cool before filling the samosas.

SIMPLY POTATO GNOCCHI WITH PESTO AND PARMESAN #5FIX

Steps:

• In a medium mixing bowl, lightly beat eggs. Add potatoes and 1 2/3 cup flour. Stir until well combined and dough forms. Cover and refrigerate 15 minutes until chilled.
• Bring 2 quarts water to boil in a four quart pot.
• Use remaining flour to dust work surface. Transfer dough to surface, knead briefly adding flour if sticky.
• Divide dough into four portions. Roll each portion into logs 1/2" thick. Cut each log into 1/2" wide pieces and press tops with fork to flatten slightly.
• Cook in two batches, add gnocchi and cook 5 minutes until tender and floating to top of water.
• Remove with slotted spoon to clean bowl. Add pesto and 1/4 cup cheese, toss with spoon until gnocchi is covered lightly.
• Divide into equal portions into serving bowls, top with remaining cheese and serve.

SIMPLY ITALIAN POTATO PIE #5FIX

Steps:

• Preheat oven to 350 degrees F.
• Partially thaw chicken breast strips if necessary and slice into ½ inch chunks.
• Place chicken chunks and frozen vegetables in a large bowl; add pesto and toss all until pesto is distributed over chicken and vegetables.
• Spray an 11 X 7 inch casserole dish with non-stick cooking spray.
• Add vegetables and chicken to casserole dish.
• Combine mashed potatoes with the tomatoes and their flavorful oil. Spread potato/tomato mixture over chicken and vegetables, being careful to cover completely all the way to edges of dish.
• Cover and bake at 350 degrees F for 25 minutes.
• Remove cover and bake an additional 10 minutes.

PESTO & FETA SIMPLY POTATOES GNOCCHI #5FIX

Steps:

• Using an electric mixer, whip mashed potatoes, eggs and 2 ½ tablespoons of pesto sauce in a large bowl until all the ingredients are well incorporated.
• Add ¾ cup crumbled feta cheese and mix well. Gradually fold in flour.
• Bring salted water to a boil in a large pot. Reduce heat slightly. Working with about 1 tablespoon at a time, drop a few gnocchi into salted water and cook for a few minutes, until they rise to the surface.
• Using a slotted spoon, transfer gnocchi to a strainer to remove excess water. Repeat the process with the rest of the dough.
• Serve warm topped with remaining pesto sauce and crumble feta cheese.