Food/Recipes

PITTSBURGH (KDKA) ― Representatives from the Giant Eagle Market District showed off some new recipes on Pittsburgh Today Live on Tuesday. Be sure to try out these delectable dishes in your own home.

Cilantro Mint Chutney
Flaky Vegetable Samosas
Spicy Soy Dipping Sauce
Chicken Pot Stickers

Cilantro Mint Chutney

Makes: 1 cup
Prep Time: 10 minutes
Cook Time: n/a

Ingredients:

1 cup cilantro leaves
½ cup mint leaves
2 green onions, roughly chopped
1 green chile, seeds and stem removed, finely diced
2 tsp, ginger root, minced
1 clove garlic
1 tsp. sugar
1 Tbsp. vegetable oil
2 Tbsp. lime juice

Directions:

Place all ingredients in blender or food processor. Blend until smooth. Serve with Flaky Vegetable Samosas.

Flaky Vegetable Samosas

Makes: 36
Prep Time: 1 hour
Cook Time: 20 minutes

Ingredients:

4 medium potatoes, peeled and cubed
¼ cup vegetable oil
1 white onion, diced
4 cloves garlic, minced
2 tsp. ginger root, minced
2 green chiles, seeds and stem removed, finely diced
2 tsp. garam masala (Indian spice blend)
1 tsp. turmeric
1 tsp. lime juice
1 ½ cup frozen peas, thawed
¼ cup cilantro, chopped
salt, to taste
2 pkgs. frozen puff pastry (4 sheets total), thawed at room temperature for 45 min.
1 egg, beaten

Directions:

In a large pot, cover potatoes with water. Bring to a boil over high heat and boil until potatoes are cooked through; drain. Meanwhile, in a skillet over medium heat, add oil. When oil is hot, add onion and sauté until soft, about 7 minutes. Add garlic, ginger, and chiles and cook for another 5 minutes until soft and fragrant. Add garam masala and turmeric and cook for 2 minutes to allow spices to toast. Add cooked potatoes to skillet and stir until potatoes are coated, scraping the bottom of the pan to lift off spices that might have stuck. Pour potato mixture into a bowl. Stir in lime juice, peas and cilantro. Season to taste with salt and additional garam masala and turmeric, if necessary.

Preheat oven to 400 F. Unfold sheet of puff pastry on a slightly floured surface. Roll slightly with a rolling pin to make sheet thinner. Cut into 9 squares. Place a spoonful of filling in the center of each square. Fold over to form a triangle, pressing edges together to seal. Place on sheet tray. Brush tops with beaten egg. Bake at 400 F for 20 minutes, or until golden brown. Let cool slightly before serving with Cilantro Mint Chutney.

Spicy Soy Dipping Sauce

Makes: 2 Tbsp.
Prep Time: 5 minutes
Cook Time: n/a

Ingredients:

1 Tbsp. soy sauce
1 tsp. rice wine vinegar
½ tsp. sesame oil
¼ tsp. sugar
1/8 tsp. crushed red pepper flakes

Directions:

Combine all ingredients in a small bowl. Serve with Chicken Pot Stickers.

Chicken Pot Stickers

Serves: 36
Prep Time: 1 hour
Cook Time: 30 minutes

Ingredients:

1 lb. ground chicken
4 green onions, thinly sliced
4 cloves garlic, minced
1 tsp. ginger root, minced
3 Tbsp. soy sauce
2 tsp. sesame oil
1 Tbsp. sherry
1/3 cup finely chopped water chestnuts
1 Tbsp. honey
¼ tsp. crushed red pepper flakes
1 pkg. pot sticker wrappers, thawed
3 Tbsp. roasted peanut oil
6 Tbsp. water

Directions:

In a medium bowl, mix together ground chicken, onion, garlic, ginger, soy sauce, sesame oil, sherry, water chestnuts, honey, and crushed red pepper. Place 1 teaspoon of filling in the center of each pot sticker wrapper. Brush edges of wrapper with water. Fold wrapper over to form half-moon shape and press edges to seal.

Heat 1 tablespoon of peanut oil in a large skillet with a lid over medium-high heat. Add 12 pot stickers to the pan and cook until bottoms are browned, about 2 minutes. Flip each pot sticker over. Add 2 tablespoons water to the pan. Quickly cover with lid and let pot stickers steam for 6 minutes. Remove lid and cook for another 2 minutes, letting remaining liquid evaporate. Remove from pan and repeat process until all pot stickers are cooked. Serve warm with Spicy Soy Dipping Sauce.

(© MMIX, CBS Broadcasting Inc. All Rights Reserved.)

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