Fruits/Vegetables

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

Roasted Vegetable Lasagna

Lasagna from start to finish can be quite time-consuming and to some people, it isn’t worth it. This Roasted Vegetable Lasagna is worth it. Yes, it’s time-consuming. First, you broil the peppers, then roast the squash and onions, whip up the cheese mixture, make the bechamel sauce and at some point boil the noodles. And then after you assemble it, you have to wait for 35 minutes while it bakes. But the end result is garlicky, cheesy, hearty and comforting – you won’t miss the meat. This freezes well so make it over a weekend when you have some extra time and save it for later. It reheats well too so it’s great for lunch when you only have five minutes.

Additions: None

Omissions: None

Substitutions:

1% low-fat cottage cheese
1% reduced-fat milk

Overall Rating: Love It

Source: Cooking Light Magazine

Caribbean Chicken Kebabs with Lime-Cayenne Butter

August 8, 2011
Shannon
0 comments
chicken, kebabs, peppers, pineapple, tomatoes

I’ve been wanting to make these Caribbean Chicken Kebabs for a while now but since I live in a condo and can’t have a charcoal grill on my deck, I decided to pull out my Cuisinart Griddler and do a little indoor grilling. I’m sure the taste is much better on an outdoor grill but I’ll tell you what, these were still pretty darn good. The marinade of fresh orange juice, soy, ginger and garlic gives the chicken a little flavor and the grilling brings out the natural flavors of the crisp peppers, sweet pineapple and juicy cherry tomatoes deliciously. The Lime-Cayenne Butter gives these kebabs the slightest bit of acidity and heat but there is something about smothering fresh vegetables and lean chicken with a stick of butter that just doesn’t seem right to me. A sprinkle of cayenne and a squeeze of a few limes before grilling still would have provided flavor with much less fat.