Beans

Curried Vegetable Samosas

I never thought that I liked curry because the smell always overwhelmed me a bit.  But after making a recipe last year that called for curry, I’m no longer afraid of cooking with it.  These Curried Vegetable Samosas have a touch of curry and cumin and make for a tasty appetizer or snack.  Cooking the lentils and potatoes first and assembling each samosa does make this recipe slightly time consuming.  The original recipe calls for a cilantro-mint chutney but I didn’t go into all of that.  Adding a simple side of plain Greek yogurt or a store-bought mango chutney will work as a nice complement instead.  These were a perfect way for me to use up the leftover eggroll wrappers from my Buffalo Chicken Eggrolls last week.

 

 

 

Additions:  None

Omissions:  None

Substitutions:

  • Parsley for mint

Overall Rating:  Like It

Source:  Cooking Light Magazine

 

Chipotle Bean Burritos

When I was a vegetarian, I always had black beans in my pantry and ate a lot of burritos.  These Chipotle Bean Burritos mixes black beans with kidney beans along with a touch of chipotle chile powder.  The chile powder provides a slight heat that you don’t really notice it until after the third or fourth bite.  The combination of the mashed beans with the whole beans provides different textures.  The toppings are standard: tomato, lettuce, scallion, cheese, and sour cream.  I’m not a raw onion fan but liked the scallions here which provided a slight crunch.

Additions:  None

Omissions:  None

Substitutions (because this is what I had on hand):   

  • Reduced-fat mozzarella for the reduced-fat 4-cheese Mexican blend
  • Spinach for the romaine lettuce

Overall Rating:  Like It

Source:  Cooking Light Magazine

Chickpeas and Spinach with Smoky Paprika

I wasn’t too sure if I’d like this dish at first but the former-vegetarian in me couldn’t resist trying it.  I’m still not sure if this is an appetizer, a stew, or a light dinner but I think it’s safe to say it could be all of the above.  I ate it with grilled sourdough bread (left over from the Panini with Chocolate and Brie) and I must say it’s a very tasty little bite.  There are many ingredients in this dish with big flavors – garlic, onions, fire-roasted tomatoes, parsley – but the real star of this show is the smoked paprika.  If you’ve never tried it before – go get some!  Regular paprika just doesn’t compare.  I was pleasantly surprised with this dish and at only 86 calories for a 2/3 cup serving, I didn’t feel guilty having 2 servings.

Additions:  None

Omissions: 

  • About 1/2 of the onions

Substitutions:  None

Overall Rating:  Like It

Source:  Cooking Light Magazine

 

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