If you have eaten at East Side Marios you have probably tried their excellent Italian Wedding Soup.  If you want to try it at home, here is a recipe and it's easier to make than you think.

Ingredients

• 1/2 pound extra-lean ground beef
• 1 egg, lightly beaten
• 2 tablespoons dry bread crumbs
• 1 tablespoon grated Parmesan cheese
• 1/2 teaspoon dried basil
• 1/2 teaspoon onion powder
• 5 3/4 cups chicken broth
• 2 cups thinly sliced escarole
• 1 cup uncooked orzo pasta
• 1/3 cup finely chopped carrot

Ingredients

• 3 Large baking potatoes
• 2 Large stalks broccoli
• 1/2 teaspoon salt
• 1 tablespoon extra-virgin olive oil
• 1-2 tablespoons low fat milk
• 2 tablespoons grated parmesan cheese

Preparation

1. Scrub the potatoes and make shallow cuts around their middles to make it easier to cut them in half after baking. Bake the potatoes at 400 degrees until soft, about 1 hour, depending on the size of the potatoes.
2. Meanwhile, cut the ends from the stalks of broccoli and peel some of the outer skin off to make the stems more edible. Steam the broccoli until crunchy-tender and bright green. Drain and chop fine.
3. Cut potatoes in half and scoop out the insides into a bowl. Add the salt, olive oil and just enough milk to allow you to mash the potatoes into a smooth paste. Add the Parmesan cheese and the chopped broccoli and mix well.
4. Pile the mixture back into the potato shells, arrange on a baking dish and heat them to desired temperature.

Ingredients

• 4 Eggs
• Flour tortillas
• Black beans
• Salsa
• Shredded Cheese

Preparation

Scramble eggs. Warm tortillas in the microwave. Warm black beans sprinkled with lime juice, chili powder, and garlic powder in the microwave. Top tortillas with beans, egg, shredded cheese, and salsa.

One of the problems of being a Canadian and running The Cooking Blog is that by the time American Thanksgiving has come along, I am on to different topics and foods.  For of you who are looking for something good to cook, 101 Recipes has a wonderful collection of Thanksgiving recipes and photos all ready to be browsed, cooked and eaten.

Around here at The Cooking Blog, we have added a bunch of Thanksgiving Links over the years and all of them can be found here.  We also have some more specific turkey links, tips, and ideas here.  Of course we have quite a few dessert posts and here is a link to some Spice Kissed Pumpkin Pie!

• How do you cook a turkey?
• How to prepare Thanksgiving Day dinner
• How to avoid a Thanksgiving Day disaster
• How to make gravy without lumps
• How to grill up your Thanksgiving turkey
• Amazing barbecued or roasted turkey recipe
• Hearty turkey chili recipe
• Homestyle turkey soup recipe
• Smoked beer can turkey recipe
• New ideas for a classic Thanksgiving
• Beer can turkey recipe
• Dark chocolate and pumpkin cheesecake recipe
• Alternatives to pumpkin pie
• Easy pumpkin pie recipe
• Cider glazed turkey recipe
• Food Network's Thanksgiving Central
• Celebrate Thanksgiving with Epicurious

At least that is what the Amateur Gourmet is saying and I agree with him.

Ingredients

• 1 tablespoon vegetable oil
• 2 onions, finely chopped
• 1 cup plain yogurt
• 1 teaspoon curry powder
• 1/2 teaspoon chili powder
• 2 tablespoons chopped fresh cilantro
• 1/4 cup chopped fresh cilantro
• 1 (16 ounce) package frozen phyllo dough, thawed
• 1/2 cup plain yogurt
• 3 tablespoons half-and-half cream
• 1/4 cup water
• 1 cup all-purpose flour
• 3 cups oil for frying, or as needed

Directions

1. Heat one tablespoon of oil in a skillet over medium heat. Add the onion, and cook until browned. Stir in 1 cup of yogurt, curry powder, chili powder, and 2 tablespoons of cilantro. Cook and stir until most of the liquid has evaporated. Remove from the heat, and stir in the remaining cilantro.
2. Lay out one sheet of phyllo dough, and cover the rest with a damp towel. Place about 1 tablespoon of the onion mixture onto the corner, not too close to the edge of the sheet of dough, then fold up into fourths toward the opposite side to enclose the filling. Starting with the filled end, fold towards the other end in a triangle shape, pressing the edges with moistened fingers to seal. Repeat with remaining filling and dough.
3. Heat 3/4 inch of oil in a deep heavy skillet over medium-high heat to 365 degrees F (185 degrees C). In a small bowl, stir together the remaining yogurt, half-and-half, and water. Dip the samosas in the yogurt mixture, then dredge in flour, and shake off the excess.
4. Fry in small batches so they are not touching, for about 4 minutes, turning once. Drain on paper towels and serve warm.

Ingredients

• 2 large potatoes, peeled
• 1 cup frozen peas, thawed
• 2 tablespoons vegetable oil
• 1/2 teaspoon cumin seeds
• 1 bay leaf, crushed
• 2 large onions, finely chopped
• 1 pound ground beef
• 4 cloves garlic, crushed
• 1 tablespoon minced fresh ginger root
• 1/2 teaspoon ground black pepper
• 1 1/2 teaspoons 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
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons chopped green chile peppers
• 1 quart oil for deep frying
• 1 (16 ounce) package phyllo dough

Directions

1. Bring a medium saucepan of lightly salted water to a boil. Stir in potatoes and peas. Cook until potatoes 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. Brown cumin seeds and bay leaf. Mix in onions and ground beef. Cook until beef is evenly brown and onions are soft, about 5 minutes. Mix in 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. Heat oil in a large, heavy saucepan over high heat.
4. Mix cilantro and green chile peppers into the potato and beef mixture. Place approximately 1 tablespoon of the mixture onto each phyllo sheet. Fold sheets into triangles, pressing edges together with moistened fingers.
5. In small batches, fry until golden brown, about 3 minutes. Drain on paper towels and serve warm.