Ramsay's Curried Chickpea Samosas

Ingredients

Samosa pie dough

Scant 1 2/3 cups (225g) all-purpose flour, plus extra to dust

1 1/2 tsp (7.5ml) fine sea salt

1 Tbsp (15ml) melted butter (or oil)

5-6 Tbsp (75-90ml) warm water

Vegetable oil, for deep-frying

Filling

2 Tbsp (30ml) vegetable oil

1 tsp (5ml) hot curry powder, or to taste

1 tsp (5ml) garam masala

1/2 tsp (2ml) ground cumin

1/2 tsp (2ml) ground turmeric

1 small onion, peeled and miced (we used one small shallot)

1 garlic clove, peeled and minced

1-inch (2.5cm) piece of gingerroot, peeled and grated (we used a couple dashes of ground ginger)

1 green chile, seeded and minced

14oz (400g) can chickpeas, rinsed and drained

generous 3/4 cup (200ml) water

1/2 tsp (2ml) sea salt

scant 1 cup (100g) peas, thawed if frozen, blanched if fresh

juice of 1/2 lemon, or to taste

Method

To make the dough, combine the flour and salt in a large bowl. Make a well in the center and add the melted butter and 5 Tbsp (75ml) warm water. Mix with a round-bladed knife to form a dough, adding another 1-3 tsp (5-15ml) water if the mixture seems too dry. Tip onto a lightly floured counter and knead for 5 to 10 minutes to a smooth dough. Wrap in plastic wrap and let rest in a cool part of the kitchen for at least 30 minutes.

For the filling, heat the oil in a wide skillet or wok. Add the curry powder, garam masala, cumin, and turmeric and cook, stirring, for 30 seconds. Next, add the onion, garlic, gingerroot, and chile and cook until the onion is softened and the spices are fragrant, about 4 to 5 minutes. Tip in the chickpeas, then add the water and salt. Cook, stirring gently, until most of the water has been absorbed, then take off the heat. Stir in the peas and lemon juice to taste. Transfer to a bowl and let cool completely.

Divide the dough into 6 or 7 equal pieces. Now roll out the dough and cut out a circle, 4 1/2-6 inches (12-15cm) in diameter. Cut each in half to give 2 semicircles. Working with one at a time, brush the edges with a little water, then fold the semicircle in half to join the cut edges and form a cone shape. Press the dampened edges together to seal, then holding them together, open up the cone and spoon in some chickpea filling, to 5/8 inch (1.5cm) from the top. Brush the curved edges lightly with water and press these together to seal. Place on a tray lined with baking parchment. Repeat to make the rest of the samosas.

Head a 2 1/2-inch (6cm) depth of oil in a deep heavy saucepan or wok over medium heat to 350-375F (180-190C). To test, drop a bread cube into the oil; it should sizzle on contact. Deep-fry the samosas in batches until golden brown and crisp, 6 to 8 minutes. Drain on a dray lined with paper towels and keep warm in a low oven while cooking the rest.

Shelly's Note: Though a lot of work, this is an incredibly fun project to do as a family on a weekend. If you have a pasta roller, using that to roll out the dough before cutting it into circles makes easy work of it. Ramsay says that they can also be baked if given a generous brushing of melted butter - we haven't tried that yet, but I'm sure it would work out great and be a much healthier option. If you are deep-frying, make sure the oil isn't too hot, because the samosas will overcook in minutes. Serve with butter chicken or any kind of Indian sauce or curry for a fantastic meal.

Fettuccine Alfredo

Ingredients

1/2 cup butter

2 garlic cloves, minced

2 cups heavy cream

1/4 tsp white pepper

1/2 cup Parmesan cheese, grated

3/4 cup mozzarella cheese

1 box fettuccine, cooked

Method

Melt the butter in a medium saucepan over medium-low heat. Add in the garlic, cream, and white pepper and bring mixture to a simmer. Stir constantly.

Add the Parmesan cheese to the sauce and simmer 8-10 minutes or until sauce has thickened and is smooth. Add the mozzarella cheese and stir constantly until smooth. Mix sauce with pasta and serve.

Shelly's Note: Mixing in the Tuscan Garlic Chicken and/or steamed broccoli florets make this a complete meal, especially if served with extra Parmesan cheese and crusty bread.

Adapted from the food.com recipe "Better than Olive Garden Fettuccine Alfredo."

Hawaiian Kabobs

This recipe must be marinated for at least 3 hours, preferably 5-8.

Ingredients

1/2 cup soy sauce

1/2 cup unsweetened pineapple juice

1/4 cup vegetable oil

1 Tbsp brown sugar

1 tsp garlic powder

1 tsp dry mustard

1/4 tsp cracked pepper

1 1/2 lbs boneless-skinless chicken breasts, cubed

1 large green bell pepper, chopped

8 oz mushrooms, whole

20 cherry tomatoes

Method

Combine first 7 ingredients in a saucepan and bring to a boil. Reduce heat and let simmer for 5 minutes. Mix the chicken, green peppers, mushrooms, and tomatoes in a large container. Pour the marinade over, cover, and shake to coat. Marinate at least 3 hours, more if possible.

Alternate meat and vegetables on skewers OR separate ingredients on individual skewers (the former is prettier, the latter is easier to cook). Cook the skewers over the grill or under the broiler, basting and turning frequently until meat is cooked. Serve with hot cooked rice.

Adapted from 1985 Southern Living Recipe "Hawaiian Kabobs" p. 157

Creamless Cream of Cauliflower Soup

Ingredients

3 Tbsp canola oil

1 clove garlic, minced

1/2 onion, chopped

6 stalks celery, chopped

1 head cauliflower, chopped

3 cups water

1 vegetable bouillon cube

Thyme

Cracked pepper

Method

Heat the oil over medium-low heat in a large, heavy soup pot. Saute the garlic, onion, and celery gently over low heat until softened but not browned. Add the cauliflower to the oil and stir well to coat thoroughly. Add the water and bring the soup to a boil. Add the bouillon cube and season liberally with thyme and pepper. Stir until the bouillon is dissolved. Reduce heat to medium and simmer the soup, covered, for 20 minutes. Remove 2 cups of the soup at a time and pour it into a blender. Puree until smooth and transfer to a separate pot.

Shelly's Note: Be very careful not to skimp on the seasoning; it turns it from a bland base to something you want to eat several bowls of. For extra bulk, you can add in tortellini or tri-color rotini and serve with warm rolls or thick bread.

Adapted from Marilyn Diamond's A New Way of Eating recipe "Creamless Cream of Cauliflower Soup."