First. Thanks everyone who voted for Ryan in the American Made Contest and participated in our giveaway last week! I’m happy to announce that Marta, from What Should I Eat For Breakfast, will soon receive a lovely Fox pendant of her own. To make this even more special, Marta lives in Berlin, which means that one of Ryan’s pendants will make a cross-Atlantic journey. Be brave little Fox!
Second. Cameras. Mine broke over the weekend…in the midst of a rather extensive project. And so I had to buy a new one. A Nikon 7000d. I’m already quite happy with the body and look forward to buying a few nice lenses over the next year. Cameras are expensive though, so Ryan and I will be watching our budget closely this next month to compensate for my expensive new accessory.
Third. Lucille. Can I really go an entire blog post without mentioning Lucy? She spent the weekend largely with daddy so I could work on shooting a series of recipes. She’s vocalizing more than ever, and as I type I can hear her squealing in the living room. How amazing it must be to hear your child’s first words! And yes, Lucy definitely made the camera purchase easier. There are countless moments I want to capture over the next few years.
And Lastly. These wild mushroom samosas. I made these on Sunday morning, and our house smelled of butter and curry for the rest of the day. We dipped these bite-sized samosas into a simple sauce made of Greek yogurt and Mango chutney. They were a perfect mid-day meal for Ryan and me, but could also be enjoyed as an appetizer for a dinner party. What a I love about this recipe is that it calls for pie dough. You can make your own, or, if you’re busy, you can purchase pre-made dough from the grocery store (guess what this new mama did?) I also liked that these samosas are baked not fried. Not only are the healthier but the clean-up is far easier too.
I hope everyone has a relaxing Monday (and if you live in the States…Happy Labor Day!) Tune back in on Wednesday to see another round of family pictures.
Wild Mushroom Samosas
1 medium red potato, cut into 1/4-inch cubes (about 3/4 cup)
2/3 cup frozen petite peas, slightly thawed
3 tablespoons butter
1 small onion, chopped (about 3/4 cup)
2 cloves garlic, minced
1 tablespoon Curry Powder
1 package (10 ounces) cremini (baby bella) mushrooms, coarsely chopped
1/3 cup finely chopped plum tomato
1/3 cup reduced fat sour cream
1 tablespoon flour
1/2 teaspoon sugar
2 packages (14.1 ounces each) refrigerated pie crusts (4 crusts)
Curried Mango Dipping Sauce:
1/2 cup plain Greek-style yogurt
1/4 cup mango chutney
1/2 teaspoon Curry Powder
Preheat oven to 375°F. Bring potatoes and water to cover to boil in large saucepan on high heat. Reduce heat to low; cover and cook 5 minutes or until tender. Add peas; cook 30 seconds. Drain well. Set aside.
Melt butter in same saucepan on medium heat. Add onion and garlic; cook and stir 3 minutes or until tender. Add curry powder; cook and stir 1 minute or until fragrant. Add mushrooms; cook and stir 5 minutes or until tender. Stir in tomato and potatoes and peas. Mix sour cream, flour and sugar in small bowl. Add to pan; stir gently until well blended. Set aside.
On lightly floured surface, roll each crust into 12-inch circle. Using 3 1/2-inch round cutter, cut each into 8 rounds for a total of 32 rounds. If necessary, gather scraps to roll and form rounds. Spoon about 1 tablespoon of filling onto half of each round. Moisten edge with water. Fold in half; press edge with a fork to seal. Place 1 inch apart on ungreased baking sheets. Make small slits on top with small knife or kitchen shears.
Bake 20 to 22 minutes or until lightly browned. For the Curried Mango Dipping Sauce, mix all ingredients until well blended. Serve samosas with Dipping Sauce.
