Monthly Archives: October 2016

Reinvent your leftovers – Thanksgiving edition!

We all know what happens after a Thanksgiving meal – leftovers for DAYS!

Get creative with your leftovers and continue the celebration with Chef Carla’s take on Thanksgiving samosas. You can even get the kids in the kitchen, rolling up their sleeves to help incorporate all the ingredients!

Leftover Thanksgiving Samosas – with Orange Cranberry Sauce

thanksgiving-copy

Dough for Samosas:

2 cups all purpose flour

1 tsp (30 Ml) kosher salt

½ tsp (5 Ml) baking powder

¼ cups canola oil

½ cups water

In a medium bowl, whisk the flour, salt and baking powder – set aside. In a separate bowl whisk the oil and water together. Add ½ the water/oil mixture to the flour and gentle stir. Add more water/oil mixture 1 tablespoon at a time.

Turn the dough onto a lightly floured surface and knead for 5 minutes. Form the dough into a ball and wrap in plastic wrap. Let rest at room temperature for 30 minutes.

Leftover Thanksgiving Dinner Ingredients for Samosas:

2 cups of leftover potatoes

1 cups of leftover corn

1 cups of leftover green beans-cut into small bite size pieces

1 yellow onion – diced

2 tsp (10 Ml) garam masala

½ tsp (2.5 Ml) turmeric

½ tsp (2.5 Ml) chili powder

½ tsp (2.5 Ml) coriander seed

½ tsp (2.5 Ml) fennel seeds

½ tsp (2.5 Ml) coriander

In a medium bowl, add the potatoes, corn, green beans, onion and all spices, mix gently to incorporate all ingredients. Set the bowl aside.

Assembling the Samosas:

Remove the dough from the plastic wrap and divide into sixteen equal pieces and shape each piece into a ball.

Place the dough onto a lightly floured surface, roll out one ball into a six inch circle. Cut each circle in half. Fold one corner of the semi-circle up over the middle. Fold over one corner to join the other corner, making a triangle. Leave the rounded side open, gently pick each piece at a time and fill the uncooked Samosa with 3 Tbsp (45 Ml) of the filling. Pinch along the rounded side with wet fingers to form a seal. Repeat with the remaining dough. Cover and chill Samosas if not ready to be cooked right away. Uncooked Samosas can be stored in the refrigerator for up to a day.


Cooking:

Frying instructions:Pre-heat your home deep fryer to 350F. Using tongs, add two Samosas at a time and cook until golden brown about 3-4 minutes per side. Remove and place on a paper towel lined tray to absorb access oil. Serve immediately with the Orange Cranberry sauce.

Baking instructions:Preheat oven to 400F. Place samosas on a parchment lined cookie sheet and bake for 20 minutes. When the samosas start to brown, turn them over and brush with a bit of oil and cook for a bit longer – 5 minutes or until they’ve lightly browned on both sides. Take them out, serve and enjoy!

cranberry-sauce

Cranberry Sauce:

12 ounces of fresh cranberries

¾ cups of white sugar

1 cups of orange juice

Zest from one orange

2 Tbsp (30 Ml) Grand Marnier

In a pot over medium heat, add the cranberries, sugar, orange juice, orange zest and Grand Marnier. Bring to a boil and cook for 5 minutes continuously stirring. Reduce to a simmer, cover and continue cooking for 20 minutes.