GOOD AND CHEAP RECIPES - HANDHELD POTATO AND KALE ROLLS WITH RAITA

POTATO AND KALE ROLLS WITH RAITA

These are a great meal to make when you have leftover roti and raita. The filling comes together in minutes and could be anything, but potatoes and greens are tasty and filling.

INGREDIENTS

• 8 roti 
• 2 large or 4 medium potatoes, chopped
• 1 bunch kale or spinach, chopped with stems removed
• 1 tbsp ghee or butter
• 1 tsp cumin seeds
• ½ cup onion, finely chopped
• 3 cloves garlic, finely chopped
• 1 tbsp ginger, finely grated
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp cayenne powder
• raita 
• fresh cilantro

RECIPE

1. Put a skillet on medium heat and add the ghee or butter. (Ghee, which is traditional in Indian cooking, is just butter with the milk solids removed, and it can withstand higher temperatures than butter without burning.)
2. Once the butter is hot, add the cumin seeds and let them sizzle for 5 seconds before adding the diced onion. 
3. Let the onion cook for 2 minutes, stirring occasionally.
4. In a small bowl, mix the garlic, ginger, turmeric, coriander, cayenne powder, salt, and 1 tablespoon of water.
5. Add the spices to the onion mixture and mix, cooking for another 2 minutes. It will smell strongly aromatic. This step is important because the spices become toasted and release their flavor.
6. Next, add the potatoes. Stir to coat them with the onions and spices. Add about a cup of water and cover the pan with a lid. 
7. Let it cook for about 10 minutes, checking occasionally to stir and make sure nothing is burning. Add more water as needed. You want the final mixture to be only a bit moist, but the water helps everything cook evenly.
8. Test the potatoes with a fork: if you can easily pierce them, they’re ready. Once they are, add the kale and stir until the kale is wilted. 
9. Taste and add more salt if needed.
10. To assemble the rolls, scoop 1/8 of the mixture into the center of a roti, distributing it in an even line. Roll it up. 
11. Serve two roti per person with cilantro and a generous dollop of raita, either over the top or on the side.

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GOOD AND CHEAP HANDHELD RECIPES - BROCCOLI, EGG, CHEDDAR EMPANADAS

In case you can’t tell by now, I am partial to tasty dough stuffed with something even tastier. Every culture has its own version, so when you think about it that way, having empanadas, dumplings, perogies, and calzones in one book isn’t that crazy—right? My friend Barb felt the same way, so I created this recipe for her

INGREDIENTS

• 2 cups all-purpose or whole-wheat flour
• ½ cup cornmeal
• ½ tsp salt
• ¼ cup butter
• 1 egg
• ½ cup cold water

FILLING

• 4 cups broccoli with stems, chopped
• 1 cup water
• 9 eggs
• 2 cloves garlic, finely chopped
• ½ tsp chili flakes
• salt and pepper
• 1 cup sharp cheddar, grated

RECIPE

1. Mix the flour, cornmeal, and salt in a large bowl. The cornmeal isn’t traditional in empanadas—I just like the extra crunch it gives. You can substitute more flour for the cornmeal if you like.
2. Place the butter in the freezer for 10 minutes, then grate it directly into the flour mixture. 
3. Wash and dry your hands, then use them to gently squish the butter into the flour until it looks like bread crumbs.
4. Make a crater in the flour mixture. 
5. Crack the egg into it along with the water. 
6. Mix with your hands until it comes together into a smooth ball. If you’re using whole-wheat flour and the dough seems dry, add another tablespoon of water. 
7. Cover with plastic wrap or a moist towel.
8. Put the broccoli and water in a pan over medium heat. Cover it with a lid.
9. Cook for 5 to 7 minutes, until the water is gone and the broccoli is tender.
10. Meanwhile, crack 8 of the eggs into a bowl, saving the last one for an egg wash later. 
11. Mix the eggs with the garlic, chili flakes, salt, and pepper.
12. Once the broccoli is tender, pour the eggs into the pan. 
13. Stir until just scrambled, about 2 minutes. Turn off the heat, add the cheese, and stir.
14. Heat the oven to 400 °F. Lightly oil or butter two baking sheets.
15. Divide the dough into 12 equal pieces and roll each into a ball. 
16. Dust your counter lightly with flour, then use a rolling pin to flatten each ball into a thin circle, a little bigger than a DVD. 
17. Place some filling on one side of the circle, then fold over the other side to form a half moon.
18. Pinch the edges and place the empanada on a baking sheet. Repeat! 
19. If you own a pastry brush, an egg wash will make the empanadas shinier. Since it doesn’t affect the taste, only how the empanadas look, this step is very optional. 
20. In a small bowl, beat an egg with a fork.
21. Brush the tops of the empanadas with the egg wash.
22. Bake for 20 minutes, until they turn golden brown.

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Handheld

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GOOD AND CHEAP HANDHELD RECIPES - BROCCOLI RABE AND MOZZARELLA CALZONES

Calzones are pizza in a slightly different form—a form that lets you get stuff in more filling without weighing down the crust. Broccoli rabe is great, but you can use any bitter green, or even broccoli or cauliflower. You’ll love these crusty pockets full of oozy goodness!

INGREDIENTS

• pizza dough
• 1 tbsp olive oil
• 1 large bunch broccoli rabe, chopped
• 4 cloves garlic, finely chopped
• 1 tsp chili flakes
• 2 anchovies, finely chopped (optional)
• salt and pepper
• 2 cups grated mozzarella cheese

RECIPE

1. Turn the oven to 500 °F (or as hot as your oven gets). 
2. Sprinkle a small amount of flour or cornmeal over a baking sheet and set aside.
3. Place a large pan on medium heat and add the olive oil. 
4. Once the oil is hot, add the tough stem ends of the broccoli rabe and cook for 2 minutes. 
5. Next, add the rest of the broccoli rabe, including the leafy parts, along with the garlic, chili flakes, and anchovies. 
6. Give the ingredients a stir and let it cook for about 5 minutes, stirring occasionally. 
7. Add salt and pepper to taste. The broccoli rabe is done when the stems are tender. 
8. Set the filling aside.
9. Divide the pizza dough into 4 equal pieces.
10. Sprinkle flour over the countertop and place one of the four pieces of dough on it. Using your hands or a rolling pin, roll out the dough as you would for pizza.
11. Roll the dough out quite thin. Pile ¼ of your broccoli rabe mixture and ½ cup of mozzarella onto one side of the circle, leaving a lip around the edge.
12. Gather up the half of the dough that isn’t weighed down with filling and fold it over top.
13. Pinch the edges of the dough together to create a half-moon shape. 
14. Place it carefully on the prepared baking sheet and repeat until you have four calzones.
15. Bake for 6 to 8 minutes or until the calzones are golden-brown on the outside. Be careful when you bite into them—they’ll be hot!

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Handheld

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