Recipes
Appetizers
Salads
Main Dishes
Side dishes
Desserts
Community
Join
Log In
Log Off
My Cookbook
My Group
My Profile
My Graphics
User Directory
Features
Cooking Articles
Book Reviews
Kitchen Goodies
Spice Plan Shop
Spices & Such
Kitchen Artwork

GOODNESS
Garlic: Garlic is in the same family as onions and leeks, and purportedly provided ancient Roman soldiers the courage to battle the barbarians. Whether or not it gives you courage, it is known to lower blood pressure, which is great for your heart and helps prevent stroke. In addition, it has a long history as a digestive aid, so don't be shy with this wonderful herb, no matter what it does to your breath!
Ginger: This spicy root is known as the universal remedy. Although it's well-known as a stomach soother, it also improves circulation, fights tumors, reduces inflammation and boosts the immune system. Oh, and it's good for pain and a fever. The only possible drawbacks are for people with gallstones or those on blood thinners.
Turmeric: This is the amazing root that is rocking scientific circles with its anti-tumor properties, among others. It is a potent anti-inflammatory, used in Indian and Chinese medicine to treat arthritis and muscle pains. It helps to lower cholesterol, having a salutory effect on the heart. As an antioxidant, it is helpful to the liver. On top of everything else, it is a delicious herb that is a big part of the attraction of Indian curries.
ADVERTISEMENT
Recipe

Fennel-Scented Spinach and Potato Samosas

serves
prep time: 10
cook time: 386

ingredients

  • 1/2 pound red potatoes
  • (about 5, each about 2 inches in diameter)
  • 1 tablespoon fennel seeds
  • 1 tablespoon ground cumin
  • 1/2 teaspoon turmeric
  • 1/4 cup vegetable oil
  • 1 onion, chopped
  • 3 small serrano or jalapeņo
  • chilies, chopped fine (wear rubber gloves)
  • a 2 inch piece fresh ginger, peeled and grated fine
  • 3 garlic cloves, minced
  • 1 pound fresh spinach, coarse stems discarded and leaves washed well and drained (about 3 cups packed)
  • 10 17- by 12 inch phyllo sheets, thawed if frozen, stacked between 2 sheets wax paper and covered with a kitchen towel
  • Garnish: fresh mint sprigs
  • Accompaniment: mint chutney

directions

In a saucepan simmer potatoes in salted water to cover until barely tender, about 12 minutes, and drain in a colander. Cut potatoes into 0.25 inch dice. In a heavy skillet dry-roast fennel seeds, cumin, and turmeric over moderate heat, stirring occasionally, until fragrant and several shades darker, about 2 minutes, being careful not to burn them. Add oil, onion, chilies, ginger, and garlic and cook, stirring, until onion is softened. Add potatoes and spinach and saute over moderately high heat, stirring, until spinach is wilted but still bright green, about 2 minutes. Season filling with salt and pepper and cool. Filling may be made 1 day ahead and chilled, covered.

Preheat oven to 400 degrees. and lightly grease a baking sheet.

On a work surface arrange 1 phyllo sheet with a long side facing you and brush lightly with some butter. Top with a second phyllo sheet and brush lightly with butter. Cut stacked phyllo crosswise into 5 strips, each 12 by about 15.5 inches. Put 2 teaspoons filling near 1 corner of each strip and fold corner of phyllo over to enclose filling and form a triangle. Continue folding strip, maintaining triangle shape. Put samosa, seam side down, on baking sheet and cover with plastic wrap. Make 24 more samosas with remaining phyllo and filling in same manner. Samosas may be prepared up to this point 6 hours ahead and chilled, covered. Bake samosas in middle of oven until golden brown, about 10 minutes.

Garnish samosas with mint and serve warm with chutney.