Spicy Potato Pie
2 1/2 cups all purpose flour
1/2 tsp. salt
1-cup cold butter cubed
1/2-cup ice-cold water
4 lb. potatoes, peeled and cubed
1/4-cup olive oil
2 large onions, chopped
4 cloves garlic, finely chopped
2 tbsp. finely chopped fresh ginger root
4 tsp. ground cumin
4 tsp. curry powder
1 tbsp. ground coriander
2 tsp. turmeric
1 tsp. hot pepper flakes
1 tsp. salt
1/2 tsp. freshly ground black pepper
1 cup green peas
1/4 cup lemon juice
1/4 cup chopped fresh coriander or parsley
1 tbsp. water
To prepare crust, in food processor or by hand, combine flour and salt.
Cut in butter until consistency of coarse meal. Add water gradually,
mixing just until dough forms a ball. Turn onto work surface and knead
gently a few times until smooth and soft. Wrap in plastic wrap and refrigerate
1 hour. Meanwhile, to prepare filling, in large saucepan, cover potatoes
with cold salted water. Bring to a boil, reduce heat and simmer about
10 minutes or until just tender. Drain. Heat oil in large skillet over
medium heat. Add onions, garlic and ginger. Cook, stirring, about 5
minutes or until softened. Stir in cumin, curry powder, ground coriander,
turmeric, hot pepper flakes, salt and pepper. Cook about 1 minutes or
until fragrant. Stir in potatoes and coat well with spices. Add peas,
lemon juice and fresh coriander. Cook about 1 minute.
TO ASSEMBLE, reserve one-third of dough for top. Roll out remaining
dough into circle 1/8 inch thick and place in 10-inch springform pan,
allowing dough to hang over the edge about 1/2 inch. In small bowl,
whisk together egg and water. Brush crust lightly with glaze. Pour filling
into crust and press evenly into pan. Roll out remaining dough to form
top and overlap edges of pan. Trim and flute edges, crimping to seal.
Brush with remaining glaze and prick top crust in several places. Bake
in preheated 375 F oven about 1 1/4 hours or until crust is golden.
Makes 8 to 10 servings. RAITA: Combine 1 1/2 cups plain yogurt, 1 cup
grated cucumber, 1/4 cup chopped fresh coriander or parsley, 1/2 tsp.
ground cumin and 1/2 tsp. salt.
Spicy Maine Potato and Chicken Casserole
3 Maine potatoes, cubed
2 carrots, sliced
1 cup green beans, chopped
1 red pepper, sliced
1 small onion, chopped
3 cloves garlic, minced
1 lb skinless chicken breast, chopped into bite size pieces
2 tbsp flour
1 packet Herb Ox fat free very low sodium chicken seasoning
1 tsp oregano
1/4 tsp black pepper
1/4 tsp Mrs. Dash
1/4 tsp ground red pepper
Spray nonstick pan lightly with Pam. Sauté chicken until done.
Add vegetables. Cook until just tender. Add water, flour and seasonings.
Bring to a boil cook until sauce thickens. Add fresh parsley.
Potato and Dumpling Soup
3 c. diced raw potatoes
1/2 c. diced onions
1 c. diced celery
1/4 c. chicken soup base
2 tsp. marjoram leaves
1 tsp. parsley flakes
1 tsp. salt
1/2 tsp. pepper
1/2 c. butter
2 qt. milk
2 c. flour
1/4 tsp. salt
1/8 tsp. pepper
Combine soup ingredients, except milk and cook together until tender.
Add the dumplings while the soup boils. When dumplings are done, add
milk; heat through and serve.
Dumplings: Combine dumpling ingredients in a bowl and mix with a fork
until the batter resembles cheese curds. Drop by teaspoonfuls into boiling
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