Chicken Cordon Bleu

          One of my favourite foods growing up was Chicken Cordon Bleu. We had it every Christmas in lieu of the time-consuming turkey and I enjoyed it just as much, if not more. I loved the combination of chicken, ham & cheese - what more could you ask in a meal?!
           I noticed a recipe from Weight Watchers for a ligher version of Chicken Cordon Bleu and decided to give it a go. Once again, it turned out fabulously - you couldn't even tell that it was healthier than most of the recipes out there. It also has 80% less salt than a popular store-bought version for those looking to reduce sodium intake.
           This recipe took about 20 minutes to prep; not unreasonable for the quality of a dish. Make sure the chicken breasts are either fresh or thawed completely for ease of preparation, and soak the toothpicks for a few minutes in water to avoid them drying or burning in the oven. The picture does not do this dish justice, like most of my mediocre photos!

Ingredients:
6 chicken breasts, fresh
2/3 cup Italian bread crumbs
1/3 cup flour
1 egg, beaten
1/3 cup dijon mustard
12 slices cooked ham
12 slices part-skim mozzarella or provolone
toothpicks


Directions:
1. Preheat oven to 375F.
2. Take chicken breasts, one at a time, and place between two pieces of wax paper. Pound each to about 1/2" thickness.
3. Place 2 slices of ham and 2 slices of cheese onto breast. Roll chicken, starting with smallest end, so that ham and cheese are in centre (like a pinwheel) and secure with toothpicks.
4. Put egg, flour, mustard and bread crumbs into four shallow bowls. Dip each chicken in egg, then flour, then mustard, then bread crumbs to coat well.
5. Bake in oven for 30-40 minutes, until chicken is cooked and juices run clear.


Nutritional Information:
Weight Watchers: 8 points
About 400 calories per serving using 6-oz chicken and light cheese. Serve with steamed vegetables to add no further calories or points to the meal!


Source: Adapted from Weight Watchers

Cabbage Roll Casserole

           One of my favourite places to eat is Perth County Food Co, in Stratford Ontario. It is a gem of a deli that always has cabbage rolls available. Now that I don't live or work in Stratford it is increasingly difficult to get my hands on these delicious babies. Solution? Make them. Well, sorta.....
           Cabbage rolls are time-consuming, even though the result is totally worth it. But what to do when you want cabbage rolls but lack time? The lazy man version: cabbage roll casserole. Prep time is only about 15 minutes, and after an hour in the oven you have the deliciousness that is cabbage rolls without the effort. You are welcome :)

Ingredients:
1 lb ground beef (or pork)
2 cloves garlic
1 large onion, diced
1 can tomato soup
1 (28oz) canned tomatoes, no salt added, including liquid
1/2 tsp salt
1 tsp sugar
ground black pepper
1 tsp italian seasoning
1/4 cup white wine
1/2 cup water
1 cup brown rice
4 cups shredded cabbage

Directions:
1. In a large frying pan over med-high heat, brown ground beef with onion and garlic.
2. Add tomato soup, canned tomatoes, salt, sugar, pepper, italian seasoning, wine, water and rice.
3. Combine well and simmer for 5 minutes.
4. Grease a 3-qt casserole dish. Put 1/2 the cabbage in, and top with 1/2 the ground beef mixture. Add remaining cabbage then remaining beef. Make sure to get all the liquid.
5. Bake at 325F for 1 hour. Check after 35 minutes to see if there is enough (or too much) liquid for the rice. Add more water (1/4 cup at a time) or rice (1 tbsp at a time) accordingly.

Cashew Beef Stir-Fry

It's that time of the year when we are all trying to incorporate more veggies into our diet. I'm pretty good about eating salad, but like most people who live in Canada in the winter, its hard to get enough vegetables.
Problem solved - stir-fry! You can use fresh OR frozen veggies, and one meal easily has two servings of vegetables, if not more.  Plus, its delicious. And the husband loves it.
I always debate about what cut of beef to use for a stir-fry. I didn't have to think about it today, as I had four perfect-looking striploin steaks in the freezer. Its going to be WAY too cold to barbeque them for a while, so this is a good option. Plus - they have just enough fat to keep the beef from getting tough as it cooks.
Be careful not use steak that is too lean - it needs fat to keep it flavourful and juicy. If you are worried, marinate it longer - even overnight - to let the juices and flavour set.

Ingredients:
Marinade:
1/2 cup soy sauce
2 tsp sesame oil
2 tsp sugar
2 cloves garlic, minced
1 tbsp minced ginger
juice from 1 orange (or 2 tbsp)
1/2 tsp red pepper flakes
1/4 cup veg oil

4 steaks
6 cups veggies (I used zucchini, carrot, broccoli, and pepper)
1/3 cup cashews
1 medium onion, chopped
rice or noodle of your choice, cooked

Directions:
1. Whisk marinade ingredients together.
2. Slice steak thinly. Spread in baking dish and pour marinade over-top. Refrigerate for 4 hours.
3. Heat oil in wok. Add onion, garlic and beef, including marinade sauce.  Stirfry until beef is browned, but do NOT overcook.
4. Remove beef and keep warm.
5. Add vegetables to pan (if needed, at a bit more liquid - see below) and stir-fry for about 5 minutes, until cooked but still crisp.
6. Add beef back to vegetables and stir in cashews. Cook for about 2 minutes to ensure it is hot.
7. Serve over hot noodle of your choice.

Note - If you need more liquid for extra sauce, mix together and add to veggies:
1 tbsp soy sauce
1/2 cup water
1 tbsp corn starch
dash of orange juice

Poulet Endormi

       The temperature here today is supposed to be -10C. Minus TEN. If I can get away without leaving the house, I will. That is way, way too cold for me. 
        When it gets that cold outside, I am a huge fan of "comfort foods" - casseroles, stews, soups, and chilli. Meals that can be made in one-pot with little fuss. This recipe for "Poulet Endormi" (chicken on a bed of rice) is one of those recipes. It is easy to make, and uses ingredients that most of us would have in our fridge or cupboards on a regular basis. 
         I used frozen peas and canned tomatoes and everything was perfect. Feel free to modify one or two ingredients to suit personal taste.
          I don't have a photo for this because pictures of casseroles never do them justice - you will just have to trust me that I only blog recipes that are fabulous!!


Ingredients:
3-4 chicken breasts, boneless, cut into pieces
Fresh ground salt & pepper
Sprinkle of paprika
2 tbsp oil
2 tbsp butter
1 large onion, chopped
1 clove garlic, minced
2-4 cups chicken broth or bouillon
1 cup white wine (reduce broth accordingly)
3 cups tomatoes, canned or fresh
1 bay leaf
1/2 tsp thyme
1/2 tsp oregano
1 cup sliced celery
1 cup sliced carrot
1 cup peas (I used frozen)
1 cup rice, uncooked
1/4 cup chopped parsley


Directions:
1. Season chicken with salt, pepper and paprika. Heat oil and butter in skillet and brown the pieces of chicken on all sides. Remove and keep warm.
2. In the skillet put the onion and garlic and saute until onion is tender. Add 2 cups of chicken broth, wine, tomatoes, and bring to a boil. Add rest of ingredients except parsley and combine well. 
3. Scrape all ingredients into a baking dish,  put the chicken on top.
4. Cover tightly and bake at 325F for 1 hour. Check after 30 minutes - it may need up to 1 cup more of chicken broth (rice being the greedy ingredient that it is!) 
3. Sprinkle parsley on just before serving. Serves 4.


Don't forget to remove the bay leaf! I like to bake with it in the casserole instead of removing it before it goes into the oven.


Adapted from Edna Staebler - More Food That Really Schmecks

Turkey Chili

     The weather has really started to turn here, and its quite cold & damp most of the time. Though my first instinct is simply to curl up under the covers and stay in bed all day, I have a feeling that wouldn't sit well with the Boss or the Husband. Since the darling husband and I both hate cold weather & winter, so I find that we are especially craving comfort food to get us through the Canadian fall & winter season.
     I have had to tweak my typical comfort food recipes as I am still doing Weight Watchers. I must say, its been very easy, and I actually find myself preferring the healthy recipes. This recipe for turkey chili is divine, and you don't have to feel guilty for eating it! I modified a recipe from Cathy's Kitchen Journey, and voila! Easy, delicious & nutritious.

Ingredients: 
Non-stick spray + 1 tbsp oil
1  chopped onions
1 lb ground turkey
1 cans red kidney beans, drained & rinsed well
1 can white kidney beans, drained & rinsed well
1 28oz can stewed tomatoes, undrained
1 can tomato sauce
1 chicken bouillon cube + 2 tbsp boiling water
1 jalapeño pepper, seeded and diced
2 tbsp chili powder (more or less to taste)
2 tsp red pepper flakes
1 tsp paprika
Directions:
1.I n a heavy pot or dutch oven, spray non-stick and add oil. 
2. Over medium-high heat, cook onions until translucent. Remove onions.
3. In the same pot over medium-high heat cook ground turkey until browned. Add jalapeño and re-add onions, stirring well for about 1 minute.
4. Stir in remaining ingredients. Bring to a boil then reduce heat to low and simmer 15-20 minutes, stirring occasionally.


Nutritional Information:
Per serving: 1 1/3 cups: 275 calories, 5 pts (Weight Watchers)


Source: Adapted from Cathy's Kitchen Journey

Crockpot Beef Stroganoff

           As most women out there, I am married to a total carnivore. The husband eats, breathes, and sleeps meat. I often try to get him to eat more vegetarian-based meals, but it doesn't usually end well. The conversation often goes something like this:

Husband: "Whats for dinner, the most amazing wife in the world?" (okay, that might be a tad exaggerated...")

Me: "Something new! I think you will love it!"

Husband: "Awesome. What is it?"

Me: "Homemade veggie burgers!!"

Husband: "Veggie burgers?!?! (loud groan, sad face).  "Honey, burgers are supposed to have MEAT. The grill would be embarrassed to have veggie burgers..." (said as though I've just told him we are eating dirt).

             So when I woke up today thinking I might make a veggie stir-fry for dinner, the husband got the best of me and I decided to make beef stroganoff instead. I had three sirloin steaks I wanted to use up, and since that cut is a bit tough for the grill, a slow-cooked stroganoff would be perfect.
         Some of you may recall that a few months back, I posted a beef stroganoff recipe on here. That recipe is still my absolute favourite, but its very time-consuming. This recipe is almost as good, and takes  way less time.  My prep time in the morning was about 10 minutes, and then I just cooked the egg noodles after work and dinner was served :)

Ingredients:
1 to 1 1/2 lbs of beef, either a chuck, stewing beef or sirloin
flour for dusting (about 2 tbsp)
1 small cooking onion, chopped
1 can sodium-reduced cream of mushroom soup
1/4 cup white wine (red would also work)
1 tsp Worcestershire sauce
1/2 package dry onion soup mix
1 1/2 cups fresh sliced mushrooms
1/2 cup sour cream
egg noodles, cooked just prior to serving

Directions:
1. Cut beef into thin strips and lightly flour & sprinkle with pepper.
2. Combine beef, onion, mushroom soup, onion soup mix, wine and Worcestershire sauce and place into crockpot.
3. Cook on low heat for about 8 hours
4. 1-2 hours before serving, add fresh mushrooms and stir. Turn heat to high and continue cooking.
5. Just before serving, add sour cream & stir well. Serve on a bed of cooked egg noodles

Twice-baked Potatoes

             When I was a kid, we had baked potatoes at every.single.meal. Paired with sausage & beans, or steak & veggies. They were an absolute staple in our house. We would even turn leftover baked potatoes into potato salad, or fried potatoes with paprika & butter (which is delicious, by the way!) My mum was a genius at figuring out creative ways to "change things up", but it still involved potatoes. 
           Needless to say, this abundance of childhood potatoes means that I rarely buy the spuds now. Once or twice a year, tops. So when I do, I make it worthwhile. They are absolutely loaded. This recipe for twice-baked potatoes comes from my sister, Tracey. She is amazing in the kitchen, so chances are good she figured out what to do on her own. If I find out later she used a recipe, I will post appropriate credits.
           I served these potatoes at a dinner with friends, and they were perfect. They can mostly be made ahead of time, and can easily serve 8+ people.  I highly recommend them for a dinner party or gathering with friends. Just note that the total cooking time is almost 2 hours - while the prep is minimal, make sure to allow adequate cooking & cooling time. Bon Appetit!

                                      
Ingredients:
6 large baking potatoes
1 cup sour cream
1/2 cup skim milk
1/2 cup butter
dash of salt and pepper
1/3 cup grated cheddar cheese
1/3 cup cooked bacon (crispy!)
green onion (optional)


Directions:
1. Preheat oven to 400F.  Scrub baking potatoes and prick with a fork. Place in oven and bake for 60-70 minutes. Remove from oven, and let cool for 10 minutes.
2. Cut potatoes in half lengthwise, and carefully remove flesh, leaving a small layer of potato to ensure that skin stays firm (if you take out too much, they will be hard to stand).
3. In a large bowl, beat potatoes, sour cream, milk, butter, salt & pepper until fluffy. Use an ice-cream scoop to fill potato skins.
4. Top each potato with cooked bacon, green onion, and grated cheese.
5. Bake in oven for an additional 20-30 minutes. 


Serves 6-12 people. (Each potato technically serves 2 people).

Black Bean & Rice Cakes

              Lately I have become obsessed with black beans. And I don't mean "I enjoy them" obsessed, I mean "I make them for every meal" obsessed. I am always trying to find ways to incorporate black beans into a recipe. You might have noticed this with the Mango & Black Bean Salad, or Black Bean & Avocado brownies...and if you didn't, well I'm admitting it now.
             Every few months I receive Martha Stewart's Everyday Food magazine in the mail. I know the exact date it will arrive, and I wake up in the morning giddy with excitement at the thought of the run to the mailbox. I have no time for neighbourly chit-chat on these days - I wait until no one is in sight, and dash across the lawn to the mailbox, grabbing the magazine and running back inside to read it. I call these days "Martha Mondays" and I must say, it makes every 8th Monday worth experiencing.
                On page 110 of the latest issue, my love affair for both Martha AND black beans grew just a little bit - she had a recipe for black-bean & rice cakes - perfect to use for vegetarian burgers. And, even better - I had ALL of the ingredients on hand!  Paired with my mango & black bean salad, I knew before even making it that we had a winner on our way.
                The only thing I was nervous about was the darling husbands' reaction. He really, really likes your typical man-burger: greasy & cheesy, with ketchup & mayo. What would he think of these veg burgers? Would he refuse to let me experiment with black beans ever again?
                 The most amazing thing happened. He LOVED them. Praised them the entire meal, then went back for seconds. Asked if they were vegetarian, and got EXCITED that they were! When I told him how many calories per burger (about 1/2 of a beef burger) I thought he was going to leap for joy.
                 I made the recipe exactly as written. My only complaint would be that they were slightly messy - next time I will try adding some egg whites to hold them together.

Ingredients:

2 (19 ounce) cans black beans, drained & rinsed well

3/4 cup cooked brown rice

2-3 green onions, chopped 

1 small jalapeno, seeded & chopped 

1/4 tsp ground cumin

2 tbsp olive oil

1/2 cup plain yoghurt

1 tbsp + 1 tbsp fresh cilantro

1 tbsp fresh lime juice

Directions:

1. Preheat oven to 400F. 

2. In a food processor, pulse 1/2 the beans with the green onion, jalapeno, cumin and 1 tbsp cilantro until a paste forms (about 2 minutes).

3. In a large bowl, combine bean puree with rice & remaining beans (this is where I would add 1 tbsp egg white).

4. Divide mixture into eight patties. You could place in fridge at this point to firm.

5. Brush a large baking sheet with the oil; place patties on sheet. Bake in oven for 8 minutes, then rotate and bake an additional 5-7 minutes. Let rest on sheet for a few minutes before removing.

6. Meanwhile, combine yoghurt, cilantro & lime juice, season with salt & pepper. Serve patties topped with yoghurt sauce.

Source: Martha Stewart Every Day Living, spring 2010.

Chinese Tofu & Vegetable Stirfry

     Every now and then, I do something that the darling husband used to consider cruel & unusual punishment. No, I don't make him watch 90210 reruns with me (okay, maybe I try to, but he refuses). I make something with tofu. But now, he actually really enjoys it. The thing with tofu is that it will take on the flavour of whatever sauce is used - so if you use a flavourful sauce, thats what the tofu will taste like.
      This Chinese tofu & vegetable stir-fry recipe is perfect for all of the tofu skeptics out there, because you can't even tell its tofu. The sauce is moderately spicy, and perfectly sweet. And best of all? Its healthy.  Serve it with brown rice and you have a complete meal.

       

Ingredients:

2 tbsp chilli sauce

¼ cup brown sugar

1 tbsp hoisin sauce 

2 tbsp reduced-sodium soy sauce

1 cup vegetable, chicken or beef broth

1 clove garlic, minced

1 tsp ginger root, minced

2 tbsp corn starch

4 cups assorted vegetables

2 tbsp vegetable, chicken or beef broth

1 cup firm tofu, cubed & dried

2 tbsp vegetable or cooking oil

4 cups cooked rice

Directions:

1)   Combine first 8 ingredients in a bowl & whisk well

2)   In a large wok over medium heat, cook tofu & 1tbsp oil for about 6-7 minutes, until tofu is lightly browned. Remove tofu from pan.

3)   Add another 1 tbsp oil to pan along with vegetables & remaining 2 tbsp broth and sauté for about 5 minutes, until vegetables are cooked but still crispy.

4)   Add tofu back to pan along with sauce and cook for about 2-3 minutes, until heated through and sauce has thickened.

5)   Serve over bed of steamed rice.

Serves 4.

Source: Adapted from Rose Reisman "The Art of Living Well" cookbook.

Chicken Parmesan

     Have you ever eaten a meal in a restaurant only to feel like you have been cheated? This happens to me every single time I order a pasta dish somewhere, because I know that I can make it better, and for 1/3 of the price. My sister taught me how to make this Chicken Parmesan, which would rival the best Italian restaurant's dish.  Plus, you can control the calorie count and the cost :) It is great served with the classic bruschetta & simple summer salad on this blog.

Ingredients:

4 chicken breasts, pounded to 1/2" thick

1 box whole-wheat fettucine noodles

1-2 large cans Classico Garlic & Onion sauce (depends how much sauce you like)

1 egg

1 tbsp milk

1 cup Italian bread crumbs

1/2 cup Parmesan cheese + 1 tbsp for sprinkling

1 tsp basil

1 tsp oregano

1 tsp parsley

1/2 tsp rosemary

salt & pepper to taste

Mozzerella cheese, grated (about 1/2 cup)

Directions:

1. Preheat oven to 375 F

2. Place tbsp oil into saucepan and put onto medium-high heat. At the same time, fill a large pot with water and place on stove on high heat.

3. Whisk egg + 1 tbsp milk in a shallow dish 

4. Combine bread crumbs, parmesan cheese, parsley, basil, oregano, rosemary, salt & pepper in a medium-sized bowl.

4. Dip each chicken breast in egg mixture, then into bread crumb mixture to coat well. 

5. Brown chicken breast, coated, in frying pan for about 4 minutes per side. Be careful not to burn. You may find it helpful to add another 1 tbsp oil about halfway through.

6. Put pasta sauce into 8x8 cooking dish and place chicken breasts on top. Bake in oven for 15 minutes, then sprinkle mozzarella cheese onto each. Bake for another 6 minutes, until cheese has melted & chicken is fully cooked.

7. Meanwhile, cook fettucine noodles in pot of boiling, salted water. If you place the noodles into the pot     10 minutes before the chicken is cooked, the timing will be perfect.

8. Drain noodles, and top with sauce & 1 chicken breast. Sprinkle with parmesan & parsley for garnish. Serves 4.

  

Cajun Fish Fillet

      When I first met my husband, he swore up & down that he absolutely hated fish. It didn't matter the kind, he refused to try it. It didn't make sense, because he is most adventurous when it comes to everything else food-related. So I decided that the issue wasn't the fish itself, but perhaps that he had just never had fish that was cooked well.


      Lo & behold, it turns out that the husband DOES like fish. It just has to be a good recipe. This cajun fish is perfect for anybody who "doesn't like fish" - because its so flavourful that the "fishiness" is removed. He actually said its one of his most favourite foods! I served this fish with brown rice & steamed asparagus, which complimented the spiciness of the fish perfectly. 

Ingredients:
1 1/2 pounds sole or another whitefish
1/2 cup potato flakes
1 tbsp flour
1 tsp cajun seasoning
1 tsp chili powder
1/2 tsp cayenne pepper
1 egg
lemon wedges to serve


Directions: 
1. Preheat indoor griddle. Spray with Pam or use a few tbsp of butter to grease pan.
1. In a pie plate (or similar-sized pan), combine potato flakes, flour, cajun seasoning, chili powder & cayenne pepper.
2. In a separate bowl, whisk egg.
3. Dip each piece of fish in egg, then into potato flake mixture to coat.
4. Cook on grill for 4 minutes per side, until fish is flaky but not overcooked. You may find it helpful to dot grill with butter during cooking to keep batter moist & prevent it from burning. Serve with lemon wedges.


Serves 3-4.

Sirloin Steak with Mushroom Baked Rice & Steamed Broccoli

Every once in a while, I feel like I should cook something nice for the darling husband. Don't get me wrong - I do ALL the cooking for safety's sake, but the meals are usually what I feel like having. I simply don't get the women who always say to their spouses: "Hunny, what would you like for dinner?" In our household, the non-cook (husband!) eats what he is served.

But, like I mentioned, I occasionally feel like doing something nice, by asking what DH would like. There are really only two answers he gives: steak or tacos. So tonight's dinner is a feast: sirloin steak served with mushroom baked rice & steamed broccoli. Enjoy!

Sirloin Steak:

Marinade:

1/4 cup soy sauce

1/8 cup balsamic vinegar

1/4 cup worchestershire sauce

2 cloves garlic, minced

dash of pepper

Directions: Whisk all ingredients and pour over steak. Let marinade 6 hours, or overnight. Remove from marinade and place on pre-heated grill. Barbeque for 6 minutes per side for medium-rare steaks or until preferred doneness is reached.

Mushroom Baked Rice:

Ingredients:

1 cup brown rice

2 cups water

1 small can sliced mushrooms, lightly drained

1 large carrot, peeled & chopped

2 celery stalks, chopped

1 package Lipton onion soup mix (dry)

Directions: Mix all ingredients in a lightly greased 3-qt casserole dish. Bake in preheated oven at 350 F for 1 hour, until liquid is absorbed and rice is cooked. Let sit 5 minutes before serving.

Steamed Broccoli:

1 head broccoli

1 tbsp olive oil

salt & pepper

Directions: Place broccoli in saucepan steamer above 1 inch of water. Steam approximately 5 minutes, until broccoli is tender but still slightly crisp. Toss with olive oil, salt & pepper. Serve immediately.

Vegetable Curry

For the main part of our Indian-themed dinner, I made vegetable curry. Its easy, delicious and healthy! I'm very proud to say this recipe is 100% original, the knowledge gathered from the few years I worked in an Indian restaurant in high school. I think it tastes best if made a few hours ahead and is left to simmer. Serve with basmati rice.

Ingredients

• 2 tablespoons canola oil
• 1 medium yellow onion, diced
• 1 teaspoon minced garlic
• 1 teaspoon fresh grated ginger
• 2 teaspoons curry powder
• 4 tablespoons curry paste
• 1 teaspoon cumin
• 1 teaspoon salt
• 1 (16 ounce) can diced tomatoes, including liquid
• 1/2 cup cream or coconut milk
• 1/2 cup plain yoghurt
• 1 (12 ounce) can chickpeas, rinsed and drained
• 1 cup frozen spinach, thawed and drained
• 
  
• Directions

Warm oil in a skillet over medium heat. Stir in onion and garlic, and cook until the onions are soft and translucent. Stir in curry powder, curry paste, ginger, cumin, and salt. Cook for 1 or 2 minutes, stirring. Pour in tomatoes (with liquid), cream, yoghurt, chickpeas & spinach, being to a boil then turn to low and let simmer 1-2 hours.

Vegetable Samosas

In honour of my Indian-themed dinner, I wanted to make samosas. I had absolutely NO idea how, but I had to make them or dinner wouldn't be complete! I found a recipe that used phyllo pastry, which I already had on hand to minimize the adaptations. It was a cinch and the samosas were amazing!

Ingredients:

3 large potatoes, peeled

2 carrots, peeled

1 cup frozen peas, thawed

2 tablespoons vegetable oil

• 1 large onion, finely chopped
• 2 cloves garlic, crushed
• 1 tablespoon minced fresh ginger root
• 1/2 teaspoon ground black pepper
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1 teaspoon chili powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom (I omitted this)
• 
  
• 1 (16 ounce) package phyllo dough (I didn't use it all)
• 
  
• 
  
• Directions:

1. Bring a medium saucepan of lightly salted water to a boil. Stir in potatoes, carrots and peas. Cook until potatoes and carrots are tender but still firm, about 15 minutes. Drain, mash together and set aside.
2. In a large saucepan over medium high heat, heat the oil. Mix in onions, garlic, fresh ginger root. Season with black pepper, salt, cumin, coriander, turmeric, chili powder, cinnamon and cardamom. Stir in the mashed potato mixture. Remove from heat and chill in the refrigerator for 1 hour, or until cool.
3. Preheat oven to 350 F
4. Place approximately 1 tablespoon of the mixture onto each phyllo sheet. Fold sheets into triangles, pressing edges together with moistened fingers.
5. Spray with cooking oil or brush with vegetable oil, and bake in oven for 12-15 minutes, turning once.
6. Serve with chutney or tamarind sauce of your choice!

Source: Adapted from allrecipes.com