Sunday: Fast Samosas

2 15 ounce package pie crust (frozen or refrigerated)

4 large red-skinned potatoes
1 16 ounce package frozen peas
1/2 package pre-cut onions (I hate chopping onions, so I always buy these)
6 tablespoons butter
1-2 tablespoons curry powder
1 teaspoon crushed ginger
1 teaspoon crushed garlic

If your pie crust is frozen, be sure to take it out first and defrost for 1 hour or more.

Quarter the potatoes and place in a pressure cooker with a steamer rack. Add 1 cup water, and fasten lid. Heat (on high) until the pressure cooker is "tsk tsk tsk-ing", and then reduce to medium and cook for 8 more minutes. Then remove from heat and let it cool until the lid can be removed.

Once the potatoes are cool enough to remove the lid, put the butter and the onions in the a thick pan. Cook on medium heat until onions become clear. Butter may brown, but do NOT let it burn - if it starts to brown, turn the heat down.

I added the potatoes and peas, but I mean to add the curry, ginger, and garlic first and cook it for a minute - it helps bring the flavor out. If you forget, just add it all in; it turns out fine. Cook on medium heat and try to mash up the potatoes (I used a tong/spatula).

Cut the pie crust into 8 wedges. Add a tablespoon of potato-pea mixture and fold the corners together and pinch the edges shut. Pinch thoroughly if you want them sealed - they ten to "burst" open while baking. Bake on parchment paper for about 30 minutes.

So yummy! Serve with chutney if you like. I could practically eat the whole tray. This makes 32 samosas. You could cut the recipe in half if you want fewer, but they are so good you might want the extras for lunch or side dishes.

Wednesday: Easy Dinner of Soup and Side

Mid-week, and I am feeling tired. But yet I want something fresh for dinner, and don't want to go out. Soup is always easy, and you'd be amazed at how many vegetables can fit into a bowl of soup! Another trick is to combine something homemade with something store bought or already prepared. Tonight I used that trick twice! I had some Aisan-style dumplings, and they only needed 2-3 minutes to boil. That sounded good to me. I also had some pre-cut sweet potatoes.

Asian Dumpling Soup

1-2 carrots
2-4 mini bell peppers (1/2-1 regular bell pepper would work, too)
1 small handful broccolini (broccoli flowering stalks, but 1/4 head of broccoli would work, too)
1 small handful already shelled edamame beans
4-6 cups water (6 if you are using larger volume of vegetables)

6-12 small Asian-style dumplings (mine were stuffed with mung-bean noodles, cucumbers, cabbage, carrots, and a lot of flavoring, but mostly soy sauce)

1 large spoonful miso paste (or 2-3 packets instant miso)
1 large spoonful tahini (sesame seed paste)

Chop the vegetables to your preferred size. Larger chunks are easier to cut, but slower to cook (and vice versa). Add to boiling water. Cook for a few minutes, until carrots are just turning soft. Add the dumplings, cook a couple more minutes. Remove from heat.



After you remove from heat, add the tahini and miso. If using paste, you may want to mix well in small bowl with 1/2 water before adding, to make sure it gets dissolved. Miso is "living" (it is fermented), so it is best to add it after the soup has stopped boiling, so it stays "alive."

Curried Sweet Potatoes and Apples

Curry used on anything besides curry in an instant way to fancify. I prove it here with curried sweet potatoes.

1 package pre-cut sweet potatoes (or 1 large sweet potato, cut into strips)
1 apple, sliced thinly
1-2 tablespoons curry powder



I used an apple slicer to slice the apples, and they were too thick. If you use an apple slicer, cut them in half after you use it, so they are closer in size to the sweet potatoes. Place sweet potatoes and apples on a cooking sheet, spray with oil, spread around, and spray again. You could also put them in a bowl and pour oil over them and mix them up; more oil would make them crispier. Once arranged on try, sprinkle with curry powder. Bake at 350-375 for 15-30 minutes (longer for crispier product).



Marshall says: "The soup needs more salt." "Woah! Are these apples?? I just dipped them in my ketchup!" I recommend warning guests that apples are mixed in with sweet potatoes so they don't make the same mistake. I thought the soup would have actually been better as a stir fry - all the same ingredients, but without the water and in a pan instead of a pot. With a little more oil of course.
Total Time: 45 minutes or so
Leftovers: Ate all the potatoes and apples; had 1 bowl of soup for lunch the next day.