Appetizers
Appetizers prep is all about assembling and presentation
Tasty Veggie Triangles
Ingredients:
1 medium onion, finely chopped
1/2 teaspoon ground coriander
1/2 teaspoon fresh ginger, finely grated
1/2 teaspoon cumin seeds
4 oz. potatoes, peeled and finely diced
4 oz. carrots, finely diced
4 oz. frozen peas
2 tablespoons of fresh cilantro, finely chopped
Salt to taste
Freshly ground black pepper to taste
1 package of phyllo pastry, thawed on room temperature
Melted butter for brushing
Note: In North America, cilantro refers to the leaves and coriander to the dried seeds of the coriander plant (Coriandrum sativum). All parts of the plant are edible, but the fresh leaves and the dried seeds are the most commonly used in cooking.
Directions:
1. In a large pan, over medium heat, warm the oil. Add onions, cover, and cook until they are tender.
2. Add prepared potatoes, carrots, and spices. Stir occasionally and cook for about 10 minutes, or until veggies are tender. If mixture starts to stick, just add about 1 to 2 tablespoons of cold water. Stir in frozen peas until they are thawed.
3. Add chopped cilantro, season with salt and pepper and cook for one more minute.
4. Lightly brush baking sheet with melted butter and preheat oven to 400º F (200º C).
5. Cut each thawed phyllo sheet lengthwise into 2 strips. Spoon prepared filling onto the top edge of one strip and draw one corner diagonally across to make a triangle. Begin to wrap the filling into a parcel by carefully folding the triangle over at its base and continue to wrap the parcel until you get to the end of the strip. Trim off any spare pastry from prepared triangle and brush with melted butter, making sure the edges of the triangle are well sealed and place on a baking sheet.
6. Repeat until all the filling is used up.
7. Bake triangles in preheated oven until they are golden and crispy, for about 15-20 minutes.
Serve hot.
Healthy Eating
Healthy eating is a lot more delicious than you may have thought...Did You Know?
Coriander (Coriandrum sativum) is an annual herb commonly used in Middle Eastern, Mediterranean, Indian, Latin American and Southeast Asian cooking. Coriander belongs to the parsley or carrot family, Apiaceae.
The leaves are variously referred to as coriander leaves, cilantro (in the Americas and Spain, from the Spanish name for the plant), dhania (in the Indian subcontinent, and increasingly, in Britain), Chinese parsley or Mexican parsley. The leaves have a very different taste from the seeds. They taste soapy to some people. This difference in perception of the flavor of the leaves may have a genetic cause.
The fresh leaves are an essential ingredient in many Asian chutneys and Mexican salsas. Chopped coriander leaves are also used as a garnish on cooked dishes such as dal and many curries, but should never themselves be cooked as heat destroys their delicate flavor quickly.
The seeds are known as coriander seeds and have a lemon citrus flavor when crushed. It is also described as warm, nutty, spicy, and orange-flavoured. They are usually dried but can be eaten green. Ground coriander is a major ingredient in curry powder and other aromatic dishes.