Thursday, October 30, 2008

Beer Cheese Dip


So I am ridiculously far behind on my blogging. I've been trying oh-so-hard over the past month to catch up, but I'm pretty much at the same place as before -- 9 or 10 recipes and a month behind. Geez.

But just so you know... I'm trying. And there's plenty more deliciousness to come.

Such as this Beer Cheese Dip from Simply Tasty. After hearing rave reviews of this dip I decided to try it out for a couple friends we had over for the Penguins season opener.

Beer Cheese Dip

2 8oz packages of cream cheese
1 pack of dry ranch dressing mix
1/2 cup of beer
Shredded Cheese to taste

Serve with: pretzels, tortilla chips, carrots, celery....

Combine soft cream cheese, ranch dressing mix, and beer. The consistency will be weird, but just keep stirring. When the consistency becomes thick and smooth add cheese. Continue to stir. Top with cheese to taste.

Serves: 12 (2 tbsp servings)

A few notes on the recipe (from Simply Tasty)...
+Don't use 2 packages of fat free cream cheese, the consistency of the dip just won't turn out right. If you want to cut calories try a package of light and a package of full fat.
+I use whatever beer I have on hand to make this. Usually that is Bud Light. I know people who've made it with Honeyweiss and Miller Light.
+Keep stirring the mixture until the consistency gets smooth. It will look a little funky at first, but it will smooth out.
+I think the best this to eat with this dip is pretzels.



Stir.



Keep stirring.



After lots and lots of stirring...



Ta-Da!


This dip went over really really well. Every really seemed to like it. I thought it was okay, but then again I'm not a fan of beer. However, if you or your guests are beer lovers, I would recommend this in a heartbeat!













Nutrition Facts
Amount per serving
Calories 156Calories from fat 133
% Daily Value
Total Fat 14.8g23%
Saturated Fat 9.3g46%
Cholesterol 47mg16%
Sodium 155mg6%
Total Carbs 1.6g1%
Protein 4.1g
Vitamin A 12%Vitamin C 0%
Calcium 6%Iron 3%

Monday, October 27, 2008

Black and White Banana Loaf



One last recipe from the weekend at my sisters. (I can't help it -- we were busy cooking.)

Now I will say that I'm partial towards my mom's banana bread, which is your basic banana bread loaf with chocolate chips in it, but I decided to break the rules and try a different recipe.

Upon seeing the marbled swirls, I had to see if chocolate incorporated in the batter was better than the individual chips.



Black and White Banana Loaf
From: Brown-Eyed Baker


1 1/3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
¼ teaspoon freshly grated nutmeg
1½ ripe bananas, peeled
Squirt of fresh lemon juice
Grated zest of ½ a lemon
1 tablespoon dark rum
3 ounces bittersweet chocolate, finely chopped
1 stick plus 2 tablespoons (10 tablespoons) unsalted butter, at room temperature
2/3 cup (packed) light brown sugar
1/3 cup sugar
4 large eggs
1 teaspoon pure vanilla extract
½ cup whole milk

Getting ready: Center a rack in the oven and preheat the oven to 325 degrees F. Butter and 8 ½ x 4 ½ x 2 ½ inch loaf pan, dust the inside with flour and tap out the excess. Place the pan on an insulated baking sheet or on two regular baking sheets stacked on top of the other.

Whisk together the flour, baking powder, salt and nutmeg.

In a small bowl, mash the bananas with the lemon juice and zest, then stir in the rum.

Melt the chocolate and 2 tablespoons of the butter together in a microwave oven or in a heatproof bowl set over a saucepan of gently simmering water.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the remaining stick (8 tablespoons) of butter at medium speed until creamy, about 3 minutes. Add the sugars and beat for another 2 to 3 minutes, until light and smooth. Add the eggs one at a time, beating well after each addition, then beat in the vanilla. The batter will look curdled, and it will continue to look curdled as you add ingredients. Reduce the mixer speed to low and add half the flour mixture, mixing only until it is just incorporated. With the mixer running, pour in the milk, and when it is blended, add the remaining dry ingredients. Scrape down the bowl and mix in the mashed bananas. The batter will look even lumpier.

Pour a little less than half the batter into the bowl with the melted chocolate and stir to blend. Drop alternating spoonfuls of both batters into the prepared pan, then, using a table knife, swirl the batters together, taking care not to overdo it.

Bake for 1 hour and 20 to 30 minutes, or until a knife inserted deep into the center of the cake comes out clean. Check after 30 minutes and if the cake starts to brown too much, cover it loosely with a foil tent. Transfer the cake to a cooling rack and let it rest for about 15 minutes before unmolding, then cool the cake to room temperature right side up on the rack.

Serving: This cake is good cut thick or thin, served plain or with some ice cream. It’s very good with coffee or tea and especially good with chocolate milk, hot or cold.

Storing: Wrapped in plastic wrap, the cake will keep for 4 to 5 days at room temperature; wrapped airtight, it will keep for up to 2 months in the freezer.

Playing around: If you’d like to add a little more texture to the cake as well as another flavor, add 1/3 cup chopped toasted pecans to either of the batters.

Makes: 12 slices



As much as I wanted this recipe to be over the top "wow", my mom's recipe is still the winner. The outer crust on this was just too thick and tough to beat it out.

I would rate it:













Nutrition Facts
Amount per serving
Calories 273Calories from fat 125
% Daily Value
Total Fat 13.9g21%
Saturated Fat 8.3g41%
Cholesterol 99mg33%
Sodium 201mg8%
Total Carbs 32.5g11%
Dietary Fiber 1.0g4%
Sugars 19.6g
Protein 4.7g
Vitamin A 8%Vitamin C 2%
Calcium 6%Iron 7%

Sunday, October 26, 2008

Peanut Butter Brownies


I crave chocolate -- quite often in fact. And every once in a while, ooey-gooey brownies just have to be made. It's really not a choice.

It was definitely one of those days when I was grocery shopping a couple weeks ago. So I picked up a box of brownie mix, but knowing that I was heading down to my sister's the following day I held out on my craving until we got down there.

As soon as I got down there though, we busted that box out and starting making those brownies. I had seen a super easy addition to these brownies in my Google Reader beforehand that I wanted to try out -- I mean come on, chocolate is good, but pair it with peanut butter and you've got a winner.




Peanut Butter Brownies

1 box brownie mix (and all the things that go with it -- eggs, water, etc)
2/3 cup peanut butter

Prepare brownie batter according to directions and pour into a 9 x 13 pan (or 8 x 8 if you like them really thick). Meanwhile, melt the peanut butter over medium-low heat.

Once peanut butter is melted, pour it on top of the brownie batter and use a knife or rubber scraper to swirl the peanut butter around the top and give it a nice marbled look.



Like I said, super easy and super delicious! We all loved them!

















Nutrition Facts
Amount per serving
Calories 243Calories from fat 135
% Daily Value
Total Fat 15.0g23%
Saturated Fat 2.9g15%
Trans Fat 0.0g
Cholesterol 19mg6%
Sodium 142mg6%
Total Carbs 26.1g9%
Dietary Fiber 0.5g2%
Sugars 0.8g
Protein 4.0g
Vitamin A 0%Vitamin C 0%
Calcium 1%Iron 5%

Saturday, October 25, 2008

Shrimp and Pasta in a Tomato-Chile Cream Sauce


Apparently, I am not the only child in my family who has taken an interest in the cooking world. Upon moving in with my sister, I was introduced to the Food Network and planning meals among other things. And somewhere along the way, Jen, Laura, and I all enjoyed trying out new things. Unfortunately, the time came for the three of us to go our separate ways.

However, despite being spread across three different states, we still make the effort to see each other. The last weekend in September was such a weekend. Laura and her new husband Juan, and Adam and I all met up at my sister's house.

For dinner on Friday, my sister whipped out her handy-dandy Emeril recipe she had discovered earlier in the summer. (It's her version of my Tuscan Pasta.) I feel like I contributed enough help this time around to include it on here... ;)


Shrimp and Pasta in a Tomato-Chile Cream Sauce

1/4 cup kosher salt
1 pound linguine
2 tablespoons unsalted butter
1 tablespoon olive oil
1 pound large shrimp, peeled and deveined
2 tablespoons Essence, recipe follows
1 1/2 teaspoons salt
1 cup finely chopped yellow onion
1/4 cup finely chopped jalapeno
1 tablespoon minced garlic
11/2 cups heavy cream
1/2 teaspoon freshly ground black pepper
1 cup diced tomatoes
1/2 cup reserved pasta cooking water
1 cup grated Pepper Jack cheese
1/4 cup grated Parmesan
2 tablespoons chopped fresh parsley leaves
2 tablespoons chopped fresh basil leaves

Set a large 1-gallon stock pot of water to a boil and add the kosher salt. Place the linguine in the pot and stir the pot until the water returns to a boil. Cook the pasta until tender, but with a bit of resistance (al dente), about 12 minutes. Drain a reserve 1/2 cup pasta water.

While the pasta cooks, prepare the sauce. Set a 12-inch saute pan over medium-high heat. Add the butter and olive oil to the pan. Once the butter has melted, season the shrimp with 1 tablespoon of the Essence and 1/4 teaspoon of the salt and add the shrimp to the pan. Sear the shrimp until well browned on both sides, about 2 minutes. Remove from the pan and set aside.

Add the onions and jalapenos to the pan and saute until the onions are softened and lightly caramelized, about 4 to 5 minutes. Add the garlic to the pan and saute until fragrant, about 30 seconds. Add the cream, remaining 1 tablespoon of Essence, remaining 1 1/4 teaspoons of the salt and the pepper to the pan and bring to a boil. Cook the sauce until the cream is reduced by half, about 2 minutes.

Return the shrimp to the pan, and add the tomatoes, linguine and the reserved cooking water to the pan and cook, tossing to incorporate for 3 to 5 minutes. Remove pan from the heat and add the Pepper Jack, Parmesan, parsley and basil and toss to blend. Serve immediately.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast)
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup



This dish is excellent when it comes to serving large groups of people -- as this easily fed 6 adults, including 3 very hungry young men.
While the recipe appears a little bit daunting, prepping beforehand helps out so much. We all rated this:




And of course, I couldn't let the opportunity pass to show off some incredibly cute baby pics from that weekend at the pumpkin patch!














Nutrition Facts
Amount per serving
Calories 626Calories from fat 381
% Daily Value
Total Fat 42.3g65%
Saturated Fat 24.8g124%
Cholesterol 261mg87%
Sodium 4494mg187%
Total Carbs 39.3g13%
Dietary Fiber 1.4g6%
Sugars 1.8g
Protein 24.4g
Vitamin A 47%Vitamin C 14%
Calcium 23%Iron 18%

Thursday, October 23, 2008

Ranch Stew


Pretty much ever since I began dating Adam, I heard about this notorious "Ranch Stew" that was his favorite meal from his mom. The first time I watched him discover it in her fridge on a trip home was like watching a three-year old at Christmas -- his eyes lit up and he got all giddy about the brown substance hidden away in tupperware.

Of course, once we were married, I was "blessed" with this recipe, much to the delight of Adam. And I tucked that baby away for a while -- I really was not looking forward to making this dish, and getting the "it's just not the same as my mom's." I didn't want to serve him his favorite thing and ruin it.

Well, as I was making the weekly menu up a few weeks ago, I decided to peruse the recipes I had been given at my wedding showers, as I had -- shhh, don't tell -- not really looked at them up to that point. I ran across the recipe for Ranch Stew, and figured, what the heck, I'll give it a go.




Ranch Stew
From: Adam's Mom

1 lb. ground beef
1 can stewed tomatoes (1-lb.)
1 can red or dark red kidney beans
1 can corn
1 8-oz. can tomato sauce
1 onion, chopped
1 tsp. salt
1 tsp. Chili Powder (or to taste)
Grated Cheddar Cheese

Brown ground beef and onions. Add juice drained from vegetable cans, and tomato sauce. Simmer until reduced to half the liquid. Add vegetables and spices. Simmer 5 minutes or until warmed through.

Serve with grated cheese sprinkled on top.

*Doubles and freezes well.
*Bread and salad go well as sides.




As luck would have it, right when I was planning on serving this, Adam decided to not feel so hot. Perfect, as this is could be put in the same category as tomato soup. Especially for him. A little taste of home to make him feel better. And it worked -- he loved it.

I actually put in waaaay more than the 1 tsp. of Chili Powder, and it still wasn't very spicy. I even added more salt and pepper as well. (And was then informed that it wasn't supposed to be very spicy.) I still feel like it was missing a little something-something, but apparently it's the way it's supposed to be.

I rated it:


Although Adam gave it an A++ and kept raving about how good it was, so take your pick...













Nutrition Facts
Amount per serving
Calories 375Calories from fat 65
% Daily Value
Total Fat 7.2g11%
Saturated Fat 3.1g15%
Cholesterol 58mg19%
Sodium 541mg23%
Total Carbs 46.6g16%
Dietary Fiber 10.7g43%
Sugars 6.1g
Protein 33.3g
Vitamin A 17%Vitamin C 27%
Calcium 11%Iron 34%

Tuesday, October 21, 2008

Pasta Carbonara



A while back I discovered what seemed to be a pretty good recipe for Fettucine Carbonara with Gorgonzola Cheese. However, after replicating it again at a later date (once I didn't have the cold), there was something off about it. It seemed chunkier, definitely not smooth and creamy as it should be.

Well, I'm not all about having temperamental recipes, that only work when they want to, so I went in search for a new one. Lo and behold, Confections of a Foodie Bride posted a much quicker and much easier recipe on her blog just a short time later.

I was very excited to see this -- not only did this one not seem to have five million calories as most carbonara recipes do, but I also liked the fact that I didn't have to prep for forever either.



Pasta Carbonara

1 lb Pasta
6 oz Pancetta, diced (I used bacon instead)
1 egg
3/4 cup Parmesan, grated
Ground black pepper
Salt

Cook pasta as directed. Drain, reserving 1 cup of pasta water. Place pasta in a large bowl.

Dice the pancetta into small cubes and cook until crisp. Remove from pan with a slotted spoon and add to pasta. Add the egg, Parmesan, and as much cracked black pepper as you can enjoy to the bowl with 1/4 cup of pasta water. Stir and mix well. The cheese will melt and the egg and water will create a creamy coating on the pasta. Add additional pasta water, if necessary, and stir. Salt, to taste.

Yields: 4 servings


I'm not totally sure I fell in love with this recipe like she did, but it wasn't bad. I felt like a lot of the cheese got caught up in the bowtie crinkles, so that may have had something to do with it. Overall, I think this still beats out my other odd-tasting Carbonara, so this is my "go-to" for the moment.
We rated it:













Nutrition Facts
Amount per serving
Calories 653Calories from fat 241
% Daily Value
Total Fat 26.8g41%
Saturated Fat 9.8g49%
Trans Fat 0.0g
Cholesterol 193mg64%
Sodium 1353mg56%
Total Carbs 63.5g21%
Protein 37.2g
Vitamin A 4%Vitamin C 0%
Calcium 24%Iron 27%

Tuesday, October 14, 2008

Bacon Veggie Burgers




A couple years ago, I was making dinner and invited my then boyfriend over to share with me. I was making my famous stir-fry that my roommate and I loved to chow down on. Upon arriving, boyfriend wandered over to the covered pan of food, lifted the lid, and then promptly set it back down. He turns around, looks at me and says, "there's no meat. I'll get something else."

Talk about a low blow. Well, 3 years later, I'm married to the "then boyfriend" and have yet to let him live that down. However, I have been much more conscious about including meat in meals, even if it's not part of the menu.

Which is why, as much as Bacon Veggie Burgers are an oxymoron, I had to do a little compromising in order for him to even consider eating these.





(Bacon) Veggie Burgers
From: Cooking Light, April 2008

1 cup canned chickpeas (garbanzo beans), rinsed and drained
1 cup chopped fresh cilantro
1/2 cup coarsely chopped carrot
1 teaspoon Garam Masala
1 teaspoon amchur powder
1 1/4 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground red pepper
1 jalapeƱo, seeded and quartered
2 pounds peeled red potatoes, cut into 2-inch pieces
1/4 cup coarsely chopped red onion
1 cup dry breadcrumbs
2 tablespoons extravirgin olive oil
2 2/3 cups spinach
4 (6-inch) whole-grain pitas, cut in half
8 red onion slices
(8 slices bacon)


Combine first 9 ingredients in the bowl of a food processor; process until finely chopped.

Place potatoes in a large saucepan; cover with water. Bring to a boil; cook 13 minutes. Add onion, and cook for 2 minutes or until potatoes are tender. Drain; cool 10 minutes. Place potato mixture in a large bowl; mash with a potato masher or fork. Stir in chickpea mixture and breadcrumbs; cover and chill 8 hours or overnight.

Divide potato mixture into 8 equal portions, shaping each portion into a 1/2-inch-thick patty (about 2/3 cup mixture). Heat 1 tablespoon oil in a large skillet over medium heat. Add 4 patties to pan; cook 5 minutes on each side or until browned and heated through. Repeat procedure with remaining 1 tablespoon oil and 4 patties. Place 1/3 cup spinach and 1 patty in each pita half. Top each serving with 1 onion slice, 1 strip of bacon, and fiery tomato chutney.

Fiery Tomato Chutney
From: Cooking Light, April 2008


1 tablespoon canola oil
1 teaspoon black mustard seeds
1 teaspoon cumin seeds
4 small dried red chiles
1/4 teaspoon ground turmeric
4 cups chopped cored tomatoes
1 tablespoon sugar
2 tablespoons tomato paste
3/4 teaspoon kosher salt
1/4 teaspoon curry powder
1/8 teaspoon ground red pepper

Heat oil in a saucepan over medium-high heat. Add mustard seeds, cumin seeds, and chiles to pan; cook 1 minute. Stir in turmeric; cook 30 seconds. Add tomatoes and remaining ingredients; bring to a boil. Reduce heat, and simmer until reduced to 2 cups (about 50 minutes). Spoon into a bowl; cover and chill.



I'm not a vegetarian, but every once in a while, I do tend to crave a spicy veggie burger. So when I ran across this recipe back in April, I decided it was worth a try.
Unfortunately, this shouldn't have been made a "burger". A "veggie patty" without the pita and spinach leaves would have been more appropriate. The whole mushy potato base completely threw both me and Adam off when eating these.

The flavoring was actually pretty good -- and the chutney worked really well with these. I'm pretty sure they would make a good side, just not as a stand-alone burger.

We rated these:















Nutrition Facts - Includes Bacon
Amount per serving
Calories 539Calories from fat 186
% Daily Value
Total Fat 20.7g32%
Saturated Fat 5.0g25%
Trans Fat 0.0g
Cholesterol 31mg10%
Sodium 1535mg64%
Total Carbs 67.2g22%
Dietary Fiber 11.1g44%
Sugars 10.0g
Protein 23.7g
Vitamin A 60%Vitamin C 47%
Calcium 11%Iron 30%

Monday, October 13, 2008

Fusilli with Pistachio Pesto



I must admit, I love me some pistachios. Left to my own devices, I will sit and eat an entire bag/bowl/container of those little nuts. I don't even mind de-shelling them. I figure it helps burn some of the calories I'm eating. ;)

When I saw this recipe, I knew I had to try it out -- I mean, it's pesto (yummy) made with pistachios instead of pine nuts.



Fusilli with Pistachio Pesto
From: Cooking Light, August 2008


8 ounces uncooked fusilli pasta (I used farafelle)
2 cups fresh basil leaves
1/4 cup shelled, roasted pistachios, divided
1 1/2 tablespoons extravirgin olive oil
1/2 teaspoon salt
2 garlic cloves, coarsely chopped
1/4 cup (1 ounce) grated fresh Parmesan cheese
1 cup grape tomatoes, halved
Lemon wedges (optional)

Cook pasta according to the package directions, omitting salt and fat. Drain pasta through a sieve over a bowl, reserving 1/4 cup pasta water. Rinse pasta with cold water; drain.

Combine basil, 3 tablespoons pistachios, oil, salt, and garlic in a food processor. Process until smooth, scraping sides. Transfer basil mixture to a large bowl; stir cheese and reserved 1/4 cup pasta water into basil mixture. Add pasta and tomatoes to basil mixture; toss gently to coat. Sprinkle with remaining 1 tablespoon pistachios. Serve with lemon wedges, if desired.

Serves: 4

The big problem with being so far behind with my blogging, is that occasionally I tend to forget what a meal tastes like. Unfortunately, this happens to be one of those meals. I remember that it was good... but there wasn't really anything that really stuck out about about it. Which makes me kind of sad, as I had such high hopes for my favorite nut. That said, I would still make this dish again, as it is pretty easy to throw together.

We rated it:












Nutrition Facts
Amount per serving
Calories 332Calories from fat 104
% Daily Value
Total Fat 11.5g18%
Saturated Fat 2.4g12%
Cholesterol 6mg2%
Sodium 421mg18%
Total Carbs 46.9g16%
Dietary Fiber 3.5g14%
Sugars 3.1g
Protein 12.3g
Vitamin A 20%Vitamin C 14%
Calcium 12%Iron 18%

Wednesday, October 8, 2008

Cumin--Scented Samosas with Mint Raita


Every once in a while I get an inch to try something really new -- something that stretches my cooking abilities a bit. Well, I have never played with phyllo dough before. Actually, I was never really able to find it before I moved up to Pennsylvania... excuses, excuses I know.

I also know, that it's probably not really something all that difficult to work with, but hey, it was something new to try out. Kind of like guys and gadgets.

This recipe caught my eye back in May, but as many of my recipes, got shoved into an ever growing pile and neglected. Not really hard to do with a hard-to-find ingredient. That and I'm not the biggest fan of mint.

As soon as I discovered phyllo dough in a specialty food shop conveniently located to our new place, I snatched it up. But what to make with it? After much searching (and looking at what all I had on hand), I decided to go with my forgotten recipe.



Cumin-Scented Samosas with Mint Raita
From: Cooking Light, May 2008

Samosas:
2 1/4 cups chopped peeled baking potato
1 1/2 cups chopped peeled carrot
1 1/2 tablespoons olive oil
2 cups finely chopped onion
2 1/2 tablespoons minced peeled fresh ginger
1 1/2 tablespoons minced garlic
3/4 teaspoon crushed red pepper
1 tablespoon ground cumin
2 teaspoons ground coriander
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground turmeric
1 1/4 cups frozen green peas, thawed
1/2 cup chopped fresh cilantro
1 tablespoon fresh lemon juice
16 (18 x 14–inch) sheets frozen phyllo dough, thawed
Cooking spray

Raita:
1 cup plain low-fat yogurt
1/3 cup chopped fresh mint

To prepare samosas, cook potato and carrot in boiling water 8 minutes or until tender; drain.

Heat oil in a wok or large skillet over medium heat. Add onion to pan; cook 10 minutes or until lightly browned, stirring frequently. Add ginger, garlic, and red pepper; cook 2 minutes, stirring frequently. Stir in cumin and next 5 ingredients (through turmeric); cook 15 seconds, stirring constantly. Add potato mixture, peas, cilantro, and juice, stirring well to combine; cool slightly. Place half of filling in a food processor; pulse until coarsely chopped. Spoon chopped filling into a bowl. Repeat procedure with remaining filling.

Preheat oven to 350°.

Place 1 phyllo sheet on a large cutting board or work surface (cover remaining dough to prevent drying); lightly coat with cooking spray. Fold phyllo sheet in half lengthwise to form an 18 x 7–inch rectangle. Spoon about 3 tablespoons filling onto bottom end of rectangle, leaving a 1-inch border. Fold left bottom corner over mixture, forming a triangle; keep folding back and forth into a triangle to end of phyllo strip. Tuck edges under triangle; lightly coat seam with cooking spray. Place triangles, seam side down, 2 inches apart on baking sheets coated with cooking spray. Repeat procedure with remaining phyllo, cooking spray, and filling to form 16 samosas.

Bake at 350° for 13 minutes with 1 baking sheet on bottom rack and 1 baking sheet on second rack from the top. Rotate baking sheets; bake an additional 12 minutes or until samosas are lightly browned.

To prepare raita, combine yogurt and mint. Serve with samosas.

Serves: 8


I guess Adam and I are just not the biggest fan of Indian food. They were pretty good, but I wasn't really a big fan of the raita. The samosas by themselves were kind of bland, not really having the kick I was expecting and the raita didn't really add all that much. But overall, still not too bad.

We rated it:













Nutrition Facts
Amount per serving
Calories 261Calories from fat 57
% Daily Value
Total Fat 6.4g10%
Saturated Fat 1.5g7%
Cholesterol 2mg1%
Sodium 481mg20%
Total Carbs 43.6g15%
Dietary Fiber 5.0g20%
Sugars 6.4g
Protein 7.9g
Vitamin A 79%Vitamin C 39%
Calcium 11%Iron 19%

LinkWithin

Related Posts with Thumbnails
 
Pin It button on image hover