Recipes & Tips:
Leftover Thanksgiving Samosas - with Orange Cranberry Sauce
High in potassium, a good source of Vitamin C and vegetarian
These samosas are a great way to reinvent your Thanksgiving leftovers
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.
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!
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.