Foodie Mommy: Samosas and meatballs

So my little sous chef Mitchell has been very helpful in the kitchen this week. We've made an international array of new recipes. Mmmm.

Samosas

Mitchell really liked forming them into triangles and pinching the edges closed. Ours didn't look nearly as nice as the photos, but I now know my little epicurean likes curry. (We added way more curry than called for and left out the peas.)

Quick and Easy Samosas

from Real Simple magazine

1 tablespoon olive oil

1 medium onion, chopped

Kosher salt and pepper

1 1/2 teaspoons curry powder

2 cups (about 16 ounces) refrigerated mashed potatoes

1 10-ounce package frozen peas, thawed

1 15-ounce package refrigerated piecrusts

1 jar mango chutney (optional)

Heat oven to 375° F.

Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until soft and golden brown, about 8 minutes.

Add 3/4 teaspoon salt, 1/2 teaspoon pepper, and the curry powder and cook, stirring, for 1 minute. Remove from heat and stir in the potatoes and peas.

Unroll the piecrusts and cut each into 6 triangles. Place a heaping tablespoon of the potato mixture in the center of each piece. Gather the corners of the dough and pinch to form a point. Pinch the seams to seal. Transfer to a baking sheet.

Bake the samosas until golden, about 25 minutes. Serve with the mango chutney, if desired.

Meatballs

We "upgraded" the recipe by using lamb, as suggested. We also mixed the spices into the meat instead of sprinkling it on top like the recipe instructs. Nothing gets Mitchell more excited than the prospect of touching raw meat. (He's so strange!) Last night, I came in and he was eating the one leftover meatball cold, dipping it into hummus. He lovingly offered me a bite. I love my little foodie!

Spiced Mini Burgers with Couscous Salad

from Real Simple

1 10-ounce box couscous

1 pound ground beef

Kosher salt and pepper

1 1/2 teaspoons ground cumin

1 1/2 tablespoons dried oregano

4 tablespoons extra-virgin olive oil

6 scallions, trimmed and sliced

4 Roma (plum) tomatoes, quartered

1 seedless cucumber, sliced into half-moons

3 tablespoons tablespoons fresh lemon juice

1 8-ounce container hummus (optional)

Place the couscous in a medium bowl and pour 1 1/2 cups hot tap water over the top. Cover and let stand for 5 minutes before fluffing with a fork.

Form the beef into 12 small 1/2-inch-thick patties. Sprinkle with 1 teaspoon salt, 1/4 teaspoon pepper, the cumin, and oregano.

Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the patties and cook to desired doneness, 4 minutes per side for medium.

Combine the couscous, scallions, tomatoes, cucumber, lemon juice, 1 1/4 teaspoons salt, 1/4 teaspoon pepper, and the remaining oil in a large bowl.

Divide among individual plates. Serve with the burgers and hummus, if desired.

Upgrade: Turn this dinner into a Mediterranean feast by using ground lamb instead of ground beef and stirring 1/4 cup crumbled Feta into the salad.