Curried Pinwheels Food

PINWHEELS 3 WAYS

Steps:

• For the base spread and tortillas: Mix together the cream cheese and pesto until well combined. Lay out the spinach, whole wheat and jalapeno-Cheddar tortillas and divide the cream cheese mixture among them. Using a spoon or offset spatula, spread the mixture all the way to the edges of each tortilla.
• For the veggie pinwheels: Evenly distribute the spinach over the top of the base spread on the spinach tortillas. Arrange the artichokes, green olives and sun-dried tomatoes over the spinach. Roll up the tortillas tightly and individually wrap in plastic. Set aside.
• For the meaty pinwheels: Shingle the cheese, pepperoni, salami and capicola onto the base spread on the whole wheat tortillas, slightly favoring one side. Roll up the tortillas tightly and individually wrap in plastic. Set aside.
• For the spicy pinwheels: Divide the pepper jack between the jalapeno-Cheddar tortillas topped with the base spread. Divide the arugula, sliced peppers and chopped cherry peppers between the tortillas. Roll up the tortillas tightly and individually wrap in plastic. Refrigerate the rolled tortillas for at least 2 hours and up to 12 hours.
• Unwrap and slice each tortilla into 1-inch segments/pinwheels. Arrange on a platter and serve.

MANDARIN TURKEY PINWHEELS

Steps:

• In a small bowl, beat cream cheese and curry powder until blended. Stir in oranges. Spread over tortillas. Layer with turkey, spinach and green onions; roll up tightly. Wrap in plastic and refrigerate for 2 hours or until firm enough to cut., Unwrap and cut each roll into 10 slices.

CURRIED PINWHEELS

Steps:

• Brush lavosh lightly with water and place between damp kitchen towels until softened enough to roll, about 20 minutes.
• Mix cream cheese, mayonnaise, mustard, garlic, and curry powder in bowl, spread about 3 tablespoons mixture on each lavosh.
• Combine remaining ingredients, except chutney, and sprinkle over cheese mixture.
• Roll lavosh tightly, wrap each roll in plastic wrap and refrigerate at least 4 hours. Cut each roll into 6 pieces, serve with chutney.

CURRIED CHICKEN SALAD

Steps:

• Cut the roast chicken into small pieces and discard the skin and bones. Put the chicken, raisins, almonds, scallions and celery in a large bowl. In another bowl, mix the mayonnaise, yogurt, cream, curry powder, cilantro, sugar and some salt and pepper. Pour the dressing over the salad ingredients and gently toss to combine. Taste and adjust the seasoning. Allow to chill for several hours (or even overnight).
• Before serving, garnish with more raisins and slivered almonds. Serve on a bed of lettuce or in a sandwich.
• Preheat the oven to 400 degrees F.
• Put the chicken in a roasting pan, drizzle with olive oil and sprinkle generously with salt and pepper. Roast until the juices run clear, about 1 hour 15 minutes. Let cool completely before using for chicken salad.

CURRIED FRUIT

Steps:

• Arrange pineapple, pears, peaches, apricots and cherries in 3 1/2- to 6-quart slow cooker. Mix remaining ingredients; spoon over fruit.
• Cover and cook on low heat setting 3 to 4 hours to develop the flavors.
• Serve warm or chilled. To chill, cool about 2 hours, then spoon fruit into container; cover and refrigerate until chilled.

SPICY LENTIL SOUP WITH CURRY PINWHEEL ROLLS

Steps:

• Heat oven to 220C/200C fan/gas 7. For the rolls, make up the bread mix following pack instructions, then roll out to a 30 x 40cm rectangle. Spread over the curry paste, then roll up, starting with the longest edge, like a roly poly. Cut into 8 slices and transfer to a lightly oiled baking sheet. Bake for 20-25 mins or until golden and cooked through.
• Meanwhile, make the soup. Fry the curry paste and onion in a large pan for 2 mins until fragrant. Stir in the carrots and lentils and mix to coat in the curry paste. Cook for 2 mins, then pour in the stock and simmer for 20 mins until the lentils are tender. Whizz with a stick blender until smooth, add some seasoning and serve with the curry pinwheels.

CURRIED HUMMUS AND VEGETABLE PINWHEELS

Steps:

• Place a tortilla on a flat work surface. Spread 1/4 cup of the hummus over the tortilla, leaving a 3/4-inch border all the way around. Lay one-fourth of the spinach, carrot, cucumber, and mango over the hummus, then roll up into a tube, sushi style. Glue down the top edge with a smear of hummus. Trim the ends, then slice the roll in half on the diagonal or, alternatively, cut crosswise into 1-inch pinwheels. Repeat with the remaining ingredients.
• Store in a covered container in the refrigerator for 3 days.
• (per serving)
• Calories: 340
• Total Fat: 8.8g (0.8g saturated, 2.6g monounsaturated)
• Carbohydrates: 53g
• Protein: 12g
• Fiber: 10g
• Sodium: 835mg