Whether you like Rachael or not, you have to admit she has some good ideas sometimes. I am sort of in the middle in whether I really like her. Yes, she is perky and her cutesy words are annoying BUT she is a smart woman - she has a magazine, several tv shows, products, and cookbooks - she has to have a brain. She must have some good people working for her too as I am sure not all the ideas come from her brain. Such as the one I made today for lunch - The Oven Baked Samosas. I did not have a pie dough in the refrigerator BUT I did have packages of crescent dough so I decided to play.
Also I do not eat many potatoes so I substituted cauliflower for the potato. I made the vegetable filling mixture, separated the dough into triangles, joined 2 together to make a really large one and then filled it. I made 2 actually.
I baked them according to her directions and, aside from a slight bit of overbaking, they were gorgeous (pictures to come - they aren't downloaded yet). They were also quite tasty. I made a different sauce (which I didn't write down) and served 2 with a salad. Just wonderful. I had to pass it on.
This came from her daily show on ABC but I am sure she has made something similar for her 30 Minute Meals (or it is in her latest book - I haven't checked yet).
* Exported from MasterCook *
Oven Baked Samosas
Recipe By : adapted from Rachael Ray, 2/19/08
Serving Size : 4 Preparation Time :0:00
Amount Measure Ingredient -- Preparation Method
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4 oz frozen cauliflower -- defrosted
1 tb vegetable oil
1/2 onion -- finely chopped
1/2 serrano pepper -- minced
1 ts fresh ginger root -- grated
1 clove garlic -- minced
1/2 ts ground coriander
3/4 ts curry powder
1/2 ts ground allspice
1/4 ts ground cinnamon
salt and pepper
1 handful grape tomatoes -- chopped
2 tb sugar snap peas -- chopped*
1 tb fresh cilantro -- chopped
1 pkg crescent roll dough -- separated
1 egg -- beaten with
1 tb water
dipping sauce -- for serving
black sesame seeds -- for garnish
Preheat oven to 400 degrees F.
Cook cauliflower in a large saucepan of boiling salted water for 5-8 minutes until tender. Drain well. Set aside to cool.
In a large skillet over MED-HIGH heat, add oil. Add onion and cook until soft, 3-4 minutes. Add serrano, ginger, galric, coriander, curry powder, cumin, allspice, cinnamon, salt and pepper. Cook for 2-3 minutes. Stir in cooked cauliflower, tomato, peas, and cilantro and cook for another minute. Remove from heat and let cool.
Separate crescent roll into 8 triangles. Attach two and form them into one bigger triangle. Press the edges together to seal. Roll out a bit to make a larger triangle. Take a tbsp of the cooled vegetable mixture and place it in the center of each triangle. Lift points and place together. Seal the edges so that nothing comes out when baking. You can either form a samosa shape OR twist the top to make a "beggars purse". Place on a cookie sheet that has been lined with parchment paper.
Put egg and water in a small bowl and whisk. Brush samosas with egg.
Bake at 400 degrees F for 15-20 minutes. After the first 10 minutes, cover with a bit of foil so they don't over-brown.
Serve with a dipping sauce (combine garlic, ginger, mint, cilantro, serrano pepper, 1 tsp sugar, salt, lime juice (fresh), a touch of water and a bit of oi.) Whisk and serve with samosas (or buy a pre-mixed indian curry sauce and mix it with a bit of yogurt and a touch of mint).
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NOTES : Risa's notes:
* I had sugar snap peas leftover. If you don't have those, thawed frozen petite peas work really well. Just cook them for a minute or so in the microwave and then let cool. Nothing in the mixture can be hot when placing it in the center of the dough.
Original recipe calls for a package of store bought raw pie dough. Cut into 8 triangles. Makes 8. If you are using the pie dough, then double the other ingredients.