Puff pastry, potato samosas.

These savory pastries always seem to dazzle people and are a favorite in everyones Ramadan dinner table. Some popular fillings are minced meat, vegetable, leaks, and potato, the options for savory filling are endless. The puff pastry in this recipe really takes "Samosas" to another level. Flaky crust on the outside with a warm lightly spicy potato filling in the inside. The puff pastry found here in the Middle East is sold in different size's, the one used in this recipe is approximately 5 by 5 inches.

My apologies for the poor pictures, I was hesitating to post this recipe for that reason but rest asure the recipe itself is worth it.

Ingredients
5 to 6 cups boiled cubed potatoes
1 cup frozen peas
1 large onion, finely chopped
2 tablespoons, finely chopped cilantro
2 garlic cloves, minced
2 teaspoons, grated fresh ginger
1 green chili, finely chopped
2 large roma tomatoes, grated
1 tablespoon tomato paste
1/3 teaspoon tumaric powder
1 teaspoon curry powder
1/4 teaspoon cinnamon powder
1/2 teaspoon cumin powder
salt and pepper to taste
2 tablespoons oil
1 tablespoon butter
20 to 25, 5x5 squares of puff pastry
Heavy cream or 1 egg to brush the samosas

Directions
Heat the oil and butter in a large non stick pan, over medium heat. Add the onion and cook until light golden brown, add the garlic, ginger, green pepper, spices, and cook for approximately 3 minutes. Add the grated tomatoes and cilantro and cook until most of the tomato juices have evaporated, adding an extra tablespoon of oil if dry. Add 1 tablespoon of tomato paste along with 1/4 cup of water and cook for 2 minutes, add the peas and potatoes and cook until the water in the curry has evaporated. If the potatoes or peas are still a bit undercooked, add 2 to 4 tablespoons of water and cook until that water has evaporated and the potatoes are soft to the touch. Allow the dry curry to cook before filling the puff pastry. Make 4 samosas at a time to prevent the puff pastry from warming up, leave the remainder of puff pastry squares refrigerated at all times. Brush the edge of the pastry with egg wash and place a heaping tablespoon of filling in the center of each square, fold the pastry over to make a triangle, press the edges to seal with your fingers or with a fork. Repeat with the remaining puff pastry squares, but make sure to place each samosa back into the refrigerator to keep the puff pastry cool. Cool the samosas for approximately 15 minutes before baking. Meanwhile, preheat your oven to 420* F. Place the samosas 1 inch apart in a non stick pan, brush with egg wash or cream and bake for approximately 15 to 20 minutes or until nicely puffed and golden brown in color.

Queso Fundido (Mexican cheese fondu).

Ariba! There's no doubt I'm a cheese lover, I love all cheese's but yellow cheese. My grandmother always said "Milk is white, why eat a cheese that's been dyed" so I try to stick to that rule. This Mexican classic is made using none Mexican cheese and that's only because it will be nearly impossible for me to get my hands on Mexican cheese, being that I live in the Middle East.

Ingredients
1 cup whole milk
2 1/2 teaspoons corn starch (can be replaced with flour)
2 garlic cloves (minced)
1/2 teaspoon, Mexican oregano
1 teaspoon butter plus 1 teaspoon oil
2 roasted jalapeno peppers, peeled and chopped
1/4 cup parmesan cheese (grated)
1/4 cup mozarella cheese (grated)
125 grams, brie cheese, skinned removed and choped in 1inch pieces

Directions
Heat your oil and butter in a heavy duty sauce pan over medium low heat. Add your minced garlic and cook for a few seconds to infuse the oil. Add the oregano, salt and pepper to taste. Add your milk and and cook for 2 minutes, add the cornstarch and stir constantly for 5 minutes or until the milk begins to thicken. Once the milk lightly covers the back of a spoon, add the cheese's and stir until melted. Serve hot with crusty bread or corn chips. If you're replacing the cornstarch with flour, add the flour to your oil, butter, and garlic and cook until light golden in color.

Chocolate chip Granola bars...

Here is another lunch box favorite a sweet and chewy "CHOCOLATE" granola bar. These are so simple to make you'll think twice next time you want to buy boxed granola bars. Not only is it cheaper to make them homemade but you know exactly what goes in them.


Ingredients
1 3/4 cup quick cooking oatmeal
1 1/2 Rice Krispies cereal (or any other rice cereal)
1/2 cup chocolate chips
1/3 cup lightly packed brown sugar
1/3 cup oil
1/3 cup honey

Directions
Spray or butter and 8x8 cooking sheet. In a large bowl mix your cereal and oatmeal. Set aside. In a medium sauce pan mix together the oil, sugar, and honey. Cook and stir to a gentle boil. Pour mix into your oat and cereal mix and stir to combine, making sure all oats and cereal are fully coated. Evenly pour oatmeal mixture into prepared baking dish; sprinkle with chocolate chips. When mixture is cool enough to touch, press down into pan. Let cool to room temperature. Cut into 16 (1-by-4-inch) bars. Granola bars can be stored at room temperature in an airtight container for up to 1 week, and frozen up to six months.




adapted from, Martha Stewarts.

Marshmallow rice treats...

Since it's almost back to school season for kids all over the West I thought it would be neat to share some "Classic" back to school lunchbox treats with you all. I will start with one of my favorite treats growing up and that's the "Rice Krispie" treat. These turned out so yummy, you will think they came out of a shinny blue wrapper.


Ingredients

3 1/2 cups Rice cereal (I used Rice Krispies)
2 tablespoons butter
20 large marshmallows
1/4 teaspoon vanilla


Directions
Place the rice krispies in a large bowl. Butter or spray a medium/small baking tray, set aside. Melt your butter in medium saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat. Immediately pour the mixture into your prepared pan and pat until even (you may want to wet your hands to prevent the cereal from sticking to your hands. Cool at room temperature until set, cut into squares and individually wrap with platic wrap.