Prepare yourselves. This post is about to explain to you why my hands are orange. ;)
Reason #1: It all started with a humble carrot.
Carrots never crossed my mind as a kid. I ate them, yes. But they were nothing special. And then my tastebuds discovered carrot cake, which is when I realized that carrots were God’s gift to man. And then—then!—a whole new world of flavor opened up, and I realized that carrots were not meant solely for cakes (although some might argue this fact.) I ate them roasted. Honey glazed. Plain. Raw. With dip. Grated in oatmeal. Dunked in peanut butter.
Yes. I ate carrots. Lots and lots of carrots.
Reason #2: After my newfound love for the carrot, I discovered canned pumpkin.
I grew up hating pumpkin pie. Absolute hatred!! To this day, I can not eat it. Which is such a shame, because I’m convinced that aside from a roasted turkey, pumpkin pie is the heart and sole of Thanksgiving.
However, once I discovered that it was just pumpkin pie that I didn’t like, and not so much the actual pumpkin, a whole new world opened up. Pumpkin bread. Pumpkin lattes. Pumpkin muffins. And now that I’ve fully stocked up on Libby’s canned pumpkin, I’m including pumpkin in my breakfasts as well.
Breakfast Pumpkin Cookie—(the texture of this “cookie” most closely resembles that of “overnight oats”)
- 1/2 c. uncooked oatmeal
- 1 banana, mashed
- 1/2 c. canned pumpkin
- 2 tsp chia seeds
- 1 T. peanut butter
- 2 T. cranberries (I use ‘Craisins’)
- Mix all ingredients together in a medium bowl, mashing well with a fork.
- Spread evenly across a plate. Cover and refrigerate overnight.
Reason #4: Lastly, I am obsessed with the sweet potato, which destroys any hopes of my hands ever returning to normal.
Tonight I opened up my Moosewood Cookbook and pulled out a recipe for Samosas. Sticking mostly to the recipe, I did make some substitutions. Like using all whole wheat flour in place of the white.
I also turned up my nose to the white potatoes and subbed in 1 large sweet potato instead. I’m sure you would agree that the sweet potato makes for a much more colorful, tasty filling.
The dough to these Samosas was so fun to work with. It was super stretchy and flexible. I pulled it, smashed it, rolled it, and stretched it.
And then I preceded to fill, fill, fill these babies up.
I may have overstuffed these guys just a little, but the dough was very forgiving.
The results were worth the 2 hours of prepping and baking time. So, so, so worth it!
It was love, my friends. Love at first bite.
Reason #5: Eaten with herbed carrot soup. Of course.
So there you have it. I have an obsession with all things orange, and there’s just no stopping me.
Samosa Recipe—from Mollie Katzen’s Moosewood Cookbook, as seen on the Food Network website
- 2 1/2 cups flour (used whole wheat)
- 1/2 teaspoon salt
- 1 cup buttermilk or yogurt
- Extra flour as needed
- 2 large potatoes (the size of a large person’s fist)–used sweet potato
- 1 tablespoon butter
- 1 cup finely minced onion
- 2 medium cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 teaspoon mustard seeds
- 1 teaspoon dried coriander (if available)
- 3/4 teaspoon salt
- 1 1/2 cups uncooked green peas (frozen, thawed=fine)
- 2 tablespoons lemon juice
- Cayenne, to taste
Dough 1) Place the flour in a medium-sized bowl. Mix in the salt. 2) Make a well in the center, and add the buttermilk or yogurt. Mix first with a spoon and then with your hand, to make a smooth dough. 3) Add extra flour, as needed, to keep the dough from being sticky. The dough will be quite soft. knead in the bowl for about 5 minutes. Cover tightly and refrigerate until you are ready to assemble the pastries.
Filling: 1) Peel the potatoes and chop them into 1-inch pieces. Place in a saucepan, cover with water, and boil until very soft. Drain and transfer to a medium-sized bowl. Mash and set aside. 2)Melt the butter in a heavy skillet. Add onion, garlic, ginger, mustard seeds, coriander, and salt. Saute over medium heat about 8 to 10 minutes, or until onions are quite soft. Add this to the mashed potatoes, along with the remaining ingredients. Mix well, but try not to smash the peas. Cool for at least 15 minutes before filling the pastries.
To Assemble and Bake: 1) Preheat the oven to 425 degrees F. Generously oil a baking sheet. 2) Keep a small container of flour, a fork, a small bowl of water, and a pastry brush close at hand. Flour a clean surface, and, one by one, roll 1-inch balls of dough into 5-inch circles, using a rolling pin. 3) Place approximately 1 1/2 tablespoons filling in the center of each circle, and fold over, just like a turnover. Brush the inside edges of each circle with a little water, and fold the edges together to make a small hem. Crimp the edges firmly with a fork. Note: If you are storing the samosas to bake later on, place them on a heavily floured plate or tray, dust the tops with more flour, and cover tightly. Store in the refrigerator or freezer until baking time. 4) To bake: Place the samosas on the oiled baking sheet. Brush the tops with oil. Bake 15 minutes at 425 degrees F., then reduce heat to 375 degrees F. and bake for 10 minutes more. For maximum crispness, turn the samosas over when you turn the oven down. 5) Serve within 5 minutes of baking, with Dipping Sauce. A nice way to serve the sauce is in individual saucers or tiny bowls, so each person can hold both samosa and sauce directly under his or her face while eating, and the sauce bowl can catch the drips. (It does drip, but that’s one of the charms of this ritual.)
The Dipping Sauce:
- 1/2 cup cider vinegar
- 1/2 cup water
- 3 tablespoons brown sugar
- 1 small clove garlic, minced
- 1 teaspoon salt
1) Place all ingredients in a small saucepan. Stir until the sugar dissolves. 2) Heat to boiling, then let simmer uncovered for about 10 minutes. it will reduce slightly. 3) Serve warm or at room temperature with hot samosas.
Question: If you turned the color of what you eat the most, what color would you be?