When Michele Obama challenged American schools to create healthy cafeteria recipes for a national competition, many Philadelphians sprang into action. WHYY Friday Arts chronicles the coming together of numerous forces, including chef Daniel McLaughlin, the non-profit AUNI, the Agatston Urban Nutrition Initiative, and the Philly children and teens who participate in AUNI's cooking clubs, to create a delicious and healthy menu that any school would be proud to serve.
First prepare the filling by slicing the carrots and potatoes into 1/4 inch coins and toss together with 1/3 of the olive oil, coriander and a 1/3 of the salt.
Lay the vegetables on a 14" x 16" baking tray* and roast at 450 degrees F for 15 mins.
In a large saucepan, combine the orange juice, 1/2 of the apple cider vinegar, honey and cinnamon sticks over low heat. Once this has reduced to 1/3 its original volume pour the glaze over the sweet potatoes and carrots, stir, and allow to cook for another 15 minutes.
To make the dough, stir together the flour with 1/3 of the olive oil and 2/3 c water and gently knead keep moist while prepping the filling by covering the dough with a wet towel.
Remove the vegetables from the oven when soft, cool and mash, gently stir in the peas.
Separate the dough into 12 ping-pong ball sized pieces and roll into a ball and flatten with the palm on a lightly floured surface. Roll out into a circle until dough is 1/8" thick and 5" in diameter. Place 3 T of filling inthe center and fold the dough around it into a triangle, pinching the edges where they meet each other, in order to completely cover the vegetables.
Bake the samosas on a 14" x 16" tray at 350F for 15 minutes until the dough is golden.
While Samosas are cooking, prepare the sauce by sautéing 2 T garlic in 2 T olive oil and 1 T arbol chiles for 5 minutes. Then add the tomatoes, 2 T apple cider vinegar and 2 t cumin let the mixture simmer for 10 minutes.
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