Beef Sampanadas with Cilantro Cream

Thanks to my sister, Donna, for giving me this recipe idea.  I took her empanada recipe and mixed it up a bit to come up with a version that is sorta like a samosa, and sorta like an empanada. Knockoff samosa + knockoff empanada = sampanda! Ha! Please enjoy! 

love,
Carin

2 Tbsp olive oil
1 Tbsp curry powder
1 Tbsp cumin
1 Tbsp garam masala
1 lb ground beef
1/2 bag mixed frozen vegetables, cooked to package instructions
1 (8-ounce) can tomato sauce
kosher salt and pepper, to taste
Pillsbury Grands! biscuits, any flavor except Honey Butter
Cilantro Cream, recipe to follow

Heat oven to 350 degrees.

In a large frying pan, heat olive oil over high heat. Reduce to medium heat and add spices. Cook for about 30 seconds, until spices are aromatic. Add ground beef, breaking the meat into small pieces. Cook beef until no longer pink. Add mixed vegetables and tomato sauce. Continue cooking an additional 5-7 minutes. Remove from heat and set aside.

Split each biscuit in half (by carefully separating at midpoint). On a baking sheet, flatten biscuit round to desired thickness. Add a spoonful of meat mixture to the center of each round. Fold over and pinch/seal together.  Bake at 350 for about 10-12 minutes, or until browned. Serve with Cilantro Cream.

Cilantro Cream

1 container plain Greek yogurt
1/2 lime, juiced
kosher salt and pepper, to taste
fresh cilantro, chopped, to preference

Mix all ingredients together. Serve with sampanadas.

Notes: The next time I make the cilantro cream, I may try pureeing in my blender to incorporate the cilantro better. Also, I made a few sampanadas over several nights.  You should be able to freeze half the meat mixture if you only want to make a few at any given time.

Curried Cauliflower with Potatoes and Chickpeas

My first attempt at a vegetable curry from scratch.  I'm considering this a work in progress, and will likely play around with the spice combination the next time I make it.  This particular version was more mild than I would have preferred. That all said, it was still delicious. This is one recipe that is better the next day .. (trust me).  Please enjoy!

love,
Carin

1 medium head cauliflower, separated into florets
3 large potatoes, peeled and diced
4 Tbsp olive oil
1 small onion, diced
1 tsp cumin seeds
1 tsp coriander
1 tsp tumeric
1 Tbsp garam masala
1 Tbsp red pepper flakes
1/8 tsp ground ginger
1 (15-ounce) can chickpeas, undrained
1 (14.5 ounce) can diced tomatoes
1/2 lime, juiced
kosher salt and pepper, to taste
1 (14-ounce) can coconut milk
fresh cilantro, to preference

Bring a large pot of salted water to boil. Separate cauliflower into small-medium florets. Peel and dice potatoes. Add cauliflower and potatoes to boiling water. Return to a boil and parboil for 3 minutes. Remove from heat, drain, and set aside.

In a large saucepan or Dutch oven, heat olive oil over medium heat. Add cumin seeds and cook for 1 minute. Add onions and remaining spices through ground ginger. Cook until onions are soft. Turn heat to medium-high, add chickpeas, diced tomatoes, cauliflower, potatoes, and lime juice. Season with salt and pepper, to preference. Bring to a boil, then cover and reduce heat to low. Cook 20 minutes, stirring occasionally. Add coconut milk, bring back to boil, then reduce to low again and cook another 20-30 minutes, or until sauce has thickened. Garnish with fresh cilantro, to preference.

Notes: I cooked this longer than 40 minutes, probably closer to an hour.