I grew up in a family of foodies. My ideas about food and how to cook it are definitely shaped by my parents. I often find myself calling them to run recipe ideas by them, in addition to the standard needed parenting advice. When I come home to my kitchen, I miss my parents looking over my shoulder telling me how something needs to be cooked or how to accomplish the task better.
I was overjoyed by the opportunity to cook with my father on a recent trip back home. He is an excellant father and an excellent cook. I was still curious to see how it would play out as he is a bit possessive of his kitchen. Originally I thought I would do some sort of traditional Minnesota dish like hotdish that has never seen the light of my parent’s kitchen or mine, but instead we chose to cook something that we knew we would enjoy eating.
We chose to do a slight adaptation to Bonnie Stern’s samosa recipe from her Heartsmart Cooking series. It’s is an ode to my parent’s cooking roots, as they took cooking lessons at her cooking school in Toronto back in the day. Below is the recipe as we prepared it.
Vegetable Samosas
2 potatoes, diced
1 onion, diced
2 carrots or 8 baby carrots, diced
2 tbsp. chopped ginger
1 red pepper flakes
salt and pepper to taste
1 tbsp. olive oil
1 cup of peas
1 cup of hummus, (the recipe called for chickpeas, which we didn’t have)
1 scallion, chopped
1/4 cup water
1 tsp. of garam masala
2 tsp. curry
1 tsp. fenugreek
Egg Roll or Wonton Skins
2 tbsp. oil for brushing
1 scallion, chopped
1/4 cup water
1 tsp. of garam masala
2 tsp. curry
1 tsp. fenugreek
Egg Roll or Wonton Skins
2 tbsp. oil for brushing
Preheat oven to 375.
Begin by sauteeing the potato/onion/carrot mixture in olive oil. Sautee for around 10 minutes. After about 8 minutes, add in the ginger and the other spices. Saute a couple more minutes.
Add in the peas and the hummus, stir a bit. Add in the chopped scallions. Add in the water. Let everything cook until most of the liquid evaporates.
On a baking sheet lined with buttered/greased parchment paper, lay out the wonton/egg roll skins. Put 1-2 tablespoons into center of square and then fold into a triangular pocket. Seal the edges with water.
Brush the triangles with olive oil.
Bake for 20-25 minutes, until browned. Enjoy!
They were yummy! I will definitely make this again. I think I prefer these to the fried version that I have at the Indian restaurants.I will add some garlic to it next time.
