Food Swap #2

Here's the food swap#2:

Clockwise from the white bowl:

Weetabix granola bars from N.
Bread Salad by Alex
German Potato Salad with Shittake Mushrooms by Tim
Crunchy Indian Snacks by Ashley
Samosas by Ashley

Samosas
I used spring roll wrappers for the traditional Indian and paneer-spinach samosas. For the empanadas, I used Goya Discos para empanadas. You can also make your own with this recipe: http://www.samosa-recipe.com/Samosa_Pastry.html. Filling recipes are below:

Traditional Indian Filling:
1 Potato finely diced
1 carrot finely diced

2 cloves of crushed garlic (omitted for swap)
1 Onion finely chopped (omitted for swap)
1 Cup of frozen peas
1 tblspn vegetable oil
2 tspn curry powder or your own spices
Salt, Pepper to taste.
About a cup of vegetable stock.

Heat the oil in a frying pan, add the onion and garlic, mix in the spices and fry until soft. If omitting garlic/onion, just add the spices to the oil until it is pretty hot, but not burnt. Add the vegetables and stir well until coated with spices. Add the stock, cover and simmer for 30 minutes until cooked. Watch the pan, because if the water gets low you should add a touch so your filling doesnt burn on to the pan. Don't add too much water though! Filling should be mushy, not watery.

Paneer-Spinach Filling

Thaw frozen cubes of paneer. Heat some oil (tiny bit, because paneer absorbs) in a wok or pan. Brown paneer until crisp, seasoning with whatever spices you are in the mood for. I used red pepper flake, cumin, coriander powder, and black pepper this time. Add spinach and cook just until wilted.
Mexi-empanada Filling
Brown soy chorizo (or regular variety) in a pan with one small chopped onion. In a seperate pot, combine one small can of tomato sauce with a can of chickpeas, adobo powder, and one packet of sazon goya powder. Add one tomato-sauce size can of veg stock to the mix. Bring everything to a boil. Turn heat to low and simmer 30-40 minutes, until sauce thickens. Add chorizo and onion mixture to the sauce.


Watermelon Mint Feta
Big surprise girl I used the Paula Dean! http://www.foodnetwork.com/recipes/paula-deen/watermelon-salad-with-mint-leaves-recipe/index.html
Mine marinated overnight - maybe that's why Michelle's tasted different?

Pink Beans with rice and mango by Emari
Green Vegetable Curry by Cindy
and in the middle: Banana Nut Muffins by Emily