Spiced Potato And Poblano Dumplings

If you love the popular potato based Indian appetizer called “samosas” then you will love these crunchy spiced potato dumplings. Serve them with the tamarind dipping sauce for these delicious dumplings to reach their full potential!

If you love the popular potato based Indian appetizer called “samosas” then you will love these crunchy spiced potato dumplings. Serve them with the tamarind dipping sauce for these delicious dumplings to reach their full potential!

  • Servings: 20 Dumplings
  • Difficulty: Easy
  • Print

Ingredients

1.5 Pound White Potatoes Diced 

2 Shallots Diced 

2 Roasted Poblano Peppers 

1 Teaspoon Onion Powder 

1 Teaspoon Turmeric 

1 Teaspoon Cumin Seeds 

1 Teaspoon Chili Powder 

1 Teaspoon Madras Curry Powder 

1 Teaspoon Salt 

2 Tablespoons Grapeseed Oil 

20 Dumpling Wrappers Defrosted 

¼ Cup Vegetable Oil 

Tamarind Sauce: 

1 Tablespoon Tamarind Paste 

1 Tablespoon Ketchup 

1 Teaspoon Maple Syrup 

½ Teaspoon Curry Powder 

Directions

1.     Cook the diced potatoes until fork tender. While the potatoes are cooking, roast the poblanos on a gas burner and completely charred. Peel, and dice. Reserve for later. Drain the potatoes and set aside.

2.     In a large sauté pan, add the 2 tbsp of oil on medium high heat. Once the oil is super-hot, add the onion powder, chili powder, turmeric, cumin seeds, and curry powder. Let the spices “bloom” which means expand, releasing their optimal aromas. Add the diced shallots, cooked potatoes, and roasted poblanos. Give everything a good mix and using a whisk make a mash until there are no chunks left. Season to taste. 

3.     To assemble the dumplings, take a wrapper and wet all sides of it. Place a tsp of the potato filling in the middle, and bring both ends together to form a crescent shape. Secure the top by pressing firmly with the tongs of a fork. 

4.     Add the oil to a large cooking pan and once it starts to bubble, add the dumplings. Fry until golden brown on both sides. Transfer to a plate lined with paper towels. Serve with tamarind sauce.

Spiced Serrano Wings

Inspired by South American flavors, these spicy chicken wings get an extra kick of heat with the help of serrano chili peppers. If you love buffalo wings these will surely impress your taste buds!

Inspired by South American flavors, these spicy chicken wings get an extra kick of heat with the help of serrano chili peppers. If you love buffalo wings these will surely impress your taste buds! 

  • Servings: 6
  • Difficulty: Easy
  • Print

Ingredients

1 Pound Chicken Wings

2 Serrano Chilies Deseeded And Chopped

2 Cloves Of Garlic 

1 Orange Juiced

2 Limes Juiced

½ Tablespoon Honey

1 Teaspoon Salt

1 Teaspoon Pepper

1 Teaspoon Chili Powder

½ Teaspoon Cumin

1 Tablespoon Oil

2 Tablespoon Chopped Cilantro

Lemon Wedges (Optional)

Directions

1.     Preheat the oven to 400.

2.     Add all the ingredients except the chicken wings to a food processor. Pulse about 7 times. Transfer the sauce to a large mixing bowl and mix well with the wings. Every wing should be thoroughly coated in sauce.

3.     Transfer the wings to a baking sheet lined with parchment and bake in the oven for 25 min or until the internal temperature reads 175 degrees. 

4.     Garnish the wings with sliced lemon and serrano chili slices.

Roasted Eggplant-Lentil Salad

This delicious vegan friendly salad is super delicious and easy to make! With both eggplant and lentil being packed with nutrients this salad is ideal to prepare this season!

This delicious vegan friendly salad is super delicious and easy to make! With both eggplant and lentil being packed with nutrients this salad is ideal to prepare this season! 

  • Servings: 4
  • Difficulty: Easy
  • Print

Ingredients

1 Large Eggplant, Diced Into ½-Inch Cubes

1 Cup Brown Lentils

1 Bay Leaf

1 Teaspoon Salt + More For Seasoning

1 Tablespoon Olive Oil

⅛ Teaspoon Ground Ginger

¼ Teaspoon Ground Turmeric

½ Teaspoon Ground Cumin

1 Lemon, Juiced

¼ Cup Golden Raisins

¼ Cup Pistachios, Toasted And Diced

Fresh Dill, Minced

Pepper To Taste

Directions

  1. Place the eggplant in a colander, sprinkle generously with salt, and let sit for 10-15 minutes to drain off excess moisture. 
  2. Preheat the oven to 425°F. 
  3. Place the lentils, bay leaf, 2 cups of water, and a teaspoon of salt in a saucepan. Bring to a boil, reduce the heat to low, loosely cover, and simmer for 30 minutes or until the lentils are tender.
  4. Rinse the eggplant and gently squeeze dry with a clean dishtowel. Place on a baking sheet and toss with the olive oil to coat. Roast until crisp and brown, 10-15 minutes. Stir halfway through.
  5. When the lentils are done, remove from the heat and stir in the ginger, turmeric, cumin, and lemon juice. Season to taste with salt and pepper. 
  6. In a serving bowl, combine the lentils, eggplant, golden raisins, pistachios, and dill. 

Black Bean Sweet Potato Soup

This Black Bean Sweet Potato Soup is ideal for the cold winter ahead of us. It’s a great side serve with a baguette for a small midday meal.

This Black Bean Sweet Potato Soup is ideal for the cold winter ahead of us. It’s a great side serve with a baguette for a small midday meal.

  • Servings: 6-8
  • Difficulty: Easy
  • Print

Ingredients

1 Tablespoon Olive Oil

1 Yellow Onion, Diced

1 Garlic Cloves, Minced

1 Jalapeño, Minced

1 Teaspoon Chili Powder

½ Teaspoon Cumin

½ Teaspoon Dried Oregano

1/2 Teaspoon Ground Pepper To Taste

2 Medium Sweet Potatoes, Diced (Peeled If You Like)

2 Cups Low-Sodium Vegetable Broth

3 15-Ounce Cans Black Beans

1 15-Ounce Can Diced Tomatoes

1 Lime, Juiced

Toppings, optional: Crumbled Cotija or Feta Cheese, Sour Cream, Sliced Avocado, Cilantro

Directions

  1. In a large stockpot, heat the oil over medium heat. Add the onion and cook, stirring, until softened, about 5 minutes. Add the garlic, jalapeño, chili powder, cumin, oregano, salt, and pepper and cook for 2 more minutes, until fragrant. 
  2. Add the sweet potatoes, broth, black beans, and their liquid, and tomatoes and bring to a boil. Reduce the heat to a simmer and cook for about 10-15 minutes, until the sweet potatoes are fork tender. Stir in the lime juice and season to taste.
  3. Purée the soup partially with an immersion blender. Serve with toppings of your choice.