Indian Curry Samosas

I found a recipe online for Indian Chicken Curry (on Nutritional Weight and Wellness).  The results were a bit meh...  

But I had so much leftover that I tweaked it a bit and turned them into some pretty awesome samosas.  Here is a reduced recipe that will get you 18 decent sized samosas out of it with maybe a bit left.  

Indian Curry Samosas

2 t. coconut oil

1 lb. chicken thighs, cut in smaller pieces

1/2 c. chicken broth

1/2 can coconut milk

2 1/2 T. curry powder, red or yellow, or mix. (I used both with a lot more red than yellow)

1/8 t. cayenne pepper

3 c. cauliflower, cut in bit sized pieces

1 c. sweet potato, diced

1 c. green beans cut in bit sized pieces

1 box puff pastry sheets

1 egg

Toss the cauliflower and sweet potatoes in some oil and roast them at 375 degrees until softer.  15 minutes maybe?

Melt coconut oil in a large skillet.  Brown the chicken thighs on all sides and remove from the pan to cool.  Dice the chicken a bit more.

In the same skillet, add the broth, coconut milk, and curry. Bring it to a simmer.

Add the cauliflower, sweet potatoes and green beans and cook until the beans are tender.

Add the chicken and mix together.

Let is cool a bit and then add everything to a food processor to chop things up a bit. It should not be runny!

Roll each sheet of pastry into a larger square on a floured surface.  Cut each into 9 square, 18 total.

Plop 3 T. or so of the filling in the middle of each square.

Brush the edges with beaten egg and fold over diagonally.

Seal the edges with fork tines.

Place the puffs on a baking sheet lined with parchment or a silicone mat.  Bake at 400 degrees for about 18 minutes, until puffy and nicely browned.

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lb = pound

T = tablespoon

t = teaspoon

c = cup

Tomato Bean Parmesan Soup

 This is a recipe from Molly Yeh's second cookbook, Home is Where the Eggs Are, and is called Tomatoey Parmesan Beans.  But, it's really a soup and the name doesn't really make that clear, so I'm changing it!   It is really easy and super flavorful.  I actually wanted to make it again the next day.  It was that good.

Tomato Bean Parmesan Soup

2 T. butter

1 garlic head

15 oz. can cannellini beans, drained and rinsed

15 oz. can chickpeas, drained and rinsed

28 oz. can diced tomatoes

1 1/2 c. chicken or vegetable stock

1 parmesan rind, plus a good amount for grating when serving

1 bay leaf

salt and freshly ground pepper

2 big handfuls of baby spinach

In a large pot, melt the butter over medium heat.  Chop off the top of the head of garlic so the cloves are exposed and discard any loose peels (but keep the head together if possible).  Add the garlic head to the pot cut side down and cook for a few minutes, until browned around the edges.

Stir in the beans, tomatoes, stock, parmesan rind, bay leaf, and a couple of good pinches of salt and many cracks of pepper.

Bring to a boil, then reduce to a simmer and cover and cook for at least 30 minutes, stirring occasionally. (The recipe says to cook until the garlic gets mushy, but mine really didn't.  The idea is that you can squish out the soft garlic on crusty bread).

Stir in the spinach to wilt it a few minutes before serving.

Remove the garlic head, bay leaf, and parmesan rind.

After ladling the soup in the bowl, top with a pinch of salt and pepper and a bunch of grated parmesan.

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oz = ounce

T = tablespoon

c = cup