Appetizers

Spicy Chickpea Samosas

When it comes to spicy food, lately I can’t get enough. If my tongue or the back of my throat doesn’t burn just a touch from whatever it is that I’m eating, I’m just not satisfied. Usually I can get my kick by adding a little bit of cayenne pepper here and there so when I come across a recipe with “spicy” in the title…I may as well melt!

These Spicy Chickpea Samosas not only have a slight kick but they are full of other delicious flavors like garlic, ginger, cilantro, and scallions. Samosas are a typical Indian street food which are fried but here they are baked which makes them a healthy appetizer, snack or light lunch. These are made with phyllo dough which usually uses tons of butter to make them flaky and decadent but the dough here is sprayed with non-stick spray which lightens it up while still keeping the layers crispy and flaky. I love the fact that these are vegetarian, as most traditional samosas are, but feel free to swap out the chickpeas with ground meat if you choose. This chickpea mixture is so good by itself, I could just sit and eat it with a spoon!

I served my samosas with a side of sweet, tangy mango chutney but this recipe has instructions to make a cucumber raita that can be made which will help tame that spicy heat. But I say bring that heat on!

The ingredients:

In a large skillet, cook carrots in canola oil for 3 minutes until carrots are slightly softened.

Add in scallion, ginger, and garlic and cook for 1 minute, stirring constantly.

Add in tomato paste, cumin, mustard, salt, pepper, and cayenne. Cook for 1 minute.

Stir in peas, water, and chickpeas. Cook for 1 minute. Remove from the heat and add in cilantro and lemon juice. Allow mixture to cool.

Unroll the thawed phyllo dough and cover with a damp towel or paper towel to keep it from drying out. Take one layer of the phyllo, lay it on a flat surface and spray with non-stick spray. Carefully place another layer of phyllo on top of the first one and spray with non-stick spray as well.

Fold phyllo dough layers in half lengthwise and flatten with your hand. Place a spoonful of the chickpea mixture at one end of the dough. Carefully fold one corner of the phyllo over the mixture into a triangle.

Continue folding the dough in triangles until you reach the end. Place on a baking sheet and brush with melted butter or spray with non-stick spray and keep covered with a damp towel. Repeat with remaining layers of phyllo.

Bake the triangles in a 400°F oven for 10 minutes.

Additions: None

Omissions:

  • Butter (I used non-stick spray instead)

Substitutions:

  • Ground cumin for cumin seeds
  • Dry mustard for brown mustard seeds

Overall Rating: Love It

Source: Cooking Light Magazine

Italian Meatballs with Smoky Tomato Sauce

I’m not really a big meat-eating person but I do love a turkey burger or turkey meatballs sometimes.  These Italian Meatballs with Smoky Tomato Sauce not only have ground turkey but they also have turkey sausage to add a little flavor.  Mixed with egg, garlic, and parmesan cheese, these meatballs can be made quickly and include one of my favorite spices – smoked paprika!  Personally, I would have preferred if there was a little more sausage in the mix but overall, I thought these meatballs were very tasty.  The tomato sauce also has smoked paprika and was a hearty, albeit garlicky, sauce.  I cut this recipe in half because I wasn’t looking to feed an army here and I still didn’t put in as much garlic as the recipe calls for.  These meatballs would make great appetizers for your next get-together – or maybe a nice topping to some whole wheat pasta!

The meatball ingredients:

In a bowl, mix together egg, garlic, bread crumbs, cheese, salt, and pepper.

Add in ground turkey and sweet turkey sausage.  Mix until just combined.

Roll mixture into balls and lay on a baking sheet.  Combine olive oil and smoked paprika and brush on each meatball.  Bake at 400°F for 25 minutes.

The sauce ingredients:

In a large saucepan, heat onion, garlic, basil, and oregano in olive oil until onion is tender.

Add crushed tomatoes, tomato paste, smoked paprika, salt and pepper.  Bring to a boil and reduce heat.  Cover and allow sauce to simmer for 20 minutes.

Top meatballs with sauce or serve it on the side.  Add more grated parmesan if you desire.

Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Like It

Source:  Better Homes & Gardens Magazine

Pear Chutney Bruschetta with Pecans and Gorgonzola

This recipe for Pear Chutney Bruschetta with Pecans and Gorgonzola stopped me in my tracks when I first saw it. The original recipe uses blue cheese but as you may know, I’m not a blue cheese fan so I took a leap of faith and used gorgonzola (which I’d never had before) instead. This appetizer did not disappoint. It’s sweet yet savory, tart yet fresh. Slices of french baguette are toasted and topped with pears (cooked with shallots and dried apricots), toasted pecans, gorgonzola crumbles, and fresh thyme. I really loved the contrast between the sweet Bartlett pears and the tangy cheese. The addition of apple cider vinegar in the pear topping provides the slightest hint of bitterness which cuts through the sweetness of the pears and adds to the layers of flavors in this dish. The toasted pecans bring a delicious nuttiness and the thyme provides and herby freshness. I left out the chives from this recipe only because I didn’t have any but it doesn’t matter. I can’t rave about this bruschetta enough just the way it is!

Thanksgiving leftovers used: pear nectar, pears, thyme, shallots

The ingredients (I forgot the gorgonzola here):

Cook chopped shallots in olive oil until soft.

Add in chopped pears, dried apricots, sugar, cider vinegar, salt, and cinnamon stick. Bring to a boil and reduce to a simmer. Cook for 20 minutes and cool to room temperature.

Meanwhile, broil baguette slices in the oven until toasted. In a small pan or skillet, add pecans and toast on a low heat until fragrant.

Top toasted baguette slices with pear topping, gorgonzola crumbles, chopped toasted pecans, and fresh thyme.

Additions: None

Omissions:

  • Chives

Substitutions:

  • Gorgonzola cheese for blue cheese

Overall Rating: Love It

Source: Cooking Light Magazine

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