Gluten Free Samosas

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I love samosas. But alas, I could not find any gluten free ones near me. So I had to make some. Unfortunately I don’t know how to fold them, but that will come with time and practice.

Ingredients:

Dough:
2 cups Bob’s Red Mill All Purpose Flour
1/4 cup Tapioca Flour
1 tsp xantham gum
1/2 tsp salt
1/4 cup rice flour
2 tablespoons olive oil
1 cup water

Filling:
1 teaspoon salt
5 medium peeled potatoes
1 cup green peas
1/2 tsp clove powder
1 1/2 tsp cumin
1/2 tsp fennel seeds
1 tsp turmeric
3 cloves garlic
3 tablespoons olive oil

Method:

Dough:
Sift Bob’s red mill flour, tapioca flour, xantham gum and salt together. Add 2 tablespoons olive oil to flour and mix. Slowly add water, a little at a time while mixing, until it forms a dough like texture.  Cover dough and set aside in a warm place for 30 minutes.

Filling:
Peel and cook potatoes in salted water until tender. Mash. In a frying pan add oil, peas and spices. Let cook for 2 minutes while stirring. Add mashed potatoes and cook for 3 minutes.

Remove from heat and let cool.

How I Assembling my Samosas:
Roll dough into 2 inch balls. Use a rolling pin to roll a ball into a 1/4 inch circle. Add filling and fold in half. Repeat until all of the dough is gone.  Fry samosas Until they are lightly brown (or as crispy as you like them) Or bake in oven.

Sautéed pumpkin and cabbage

Today we ate sautéed pumpkin and cabbage as part of lunch. I was so happy because I picked the cabbage and chive from my own, organic container garden!

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Ingredients:
– 1 lb pumpkin cubed
– 1 small cabbage, shredded
– 1 stalk chive
– salt to taste
– oil to sauté

Method:
Coat a frying pan with oil and add cabbage, pumpkin, chive and salt. Cover and cook on very low heat until pumpkin is cooked.

Served with pasta and butter bean stew.

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30 Day Health Challenge DAY 4 RECIPES

Day 4:

This is the start of Task 2 which is to drink 8 glasses of water.

Breakfast:

Pumpkin fritters and fruit salad

Pumpkin  Fritters Recipe

Ingredients:

1 cup cooked, drained and mashed pumpkin

1 cup alpurpose gluten free flour

1 tbsp flaxseed powder

1/2 tsp cinnamon

a pinch of ground spice

1 – 2 tbsp sugar

oil fro frying

 

Method:

Mix all ingredients in a bowl. If batter is too soft, add a bit more flour.

heat a frying pand and lightly coat it with oil. Spoon small amounts of mixture in the on and fry until the edges become born. Turn and cook until golden brown.

* if batter is sticking, you need to add more flour.

Lunch:

Macaroni Pie

Kidney bean burgers (made same way as lentil burgers except replacing lentils with kidney beans)

toss salad

Supper:

Split pea burger

apple chutney

toss salad

Macaroni Pie

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Ingredients:

1 box gluten free macaroni

1 cup split pea cheese prepared before hand or while making macaroni pie

1/2 sweet pepper, thickly sliced

 

Method:

Cook macaroni according to instructions. Drain and cool.

While macaroni is cooking, make split pea cheese if it has not been make before.

Add sweet pepper and cheese to macaroni and mix well. Check salt and adjust if necessary.

Bake in a prepared oven at 350 until the top begins to brown.

 

Apple Chutney

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Ingredients:

4 red apples

3/4 cup sugar

1 tsp apple cider vinegar

1 clove garlic

1 tsp finely chopped red sweet pepper

2 tsp chives

1 tsp salt

1- 1 1/2 cup water

Method:

Peel, core and dice apples. Place all ingredients into a saucepan and cook on medium heat, stirring frequently in the beginning. Cook for about 15-20 minutes, adding a little water until apples are cooked.