This was the second course of our “one ingredient: 3 courses” dinner and I knew I wanted something a little different than the first course, the Potato and Mushroom Galette, but also that still had potatoes as the star of the dish. Since potatoes can be a little heavy and we had three courses to get through, I also wanted something that wouldn’t leave me needing to change to elastic pants halfway through the meal so these pierogies-meet-Indian flavors were the perfect choice–albeit labor intensive.
I opted to use pre-made wonton wrappers rather than make my own dough, since I had a big day ahead of me and don’t always have luck with making my own wrappers. If you have your own recipe, feel free to use it. I know I usually like to make everything from scratch when I do these posts, but as our dinner date approached and my back started to ache from stuffing these dumplings, I had no regrets. This will make quite a few dumplings and if you use full fat yogurt they should freeze nicely.
So, if you aren’t sick of potatoes yet, here is course #2:
- 2 medium potatoes
- 1/2 onion, minced
- 4 cloves garlic, minced
- 3 cups roughly chopped spinach
- 1 tsp garam masala
- 2 tsp curry powder
- 1/2 tsp cumin
- 1/2 tsp turmeric
- 1 tbsp oil
- 1 cup plain, full fat yogurt
- 2 tbsp butter
- Salt & Pepper
- Potsticker or wonton wrappers
- 1/2 cup plain, full fat yogurt
- 1 tsp curry powder
- 2 tsp lime juice
- Peel and cut the potato into quarters. In a medium size pot, add your potato pieces, enough water to cover them and a heavy pinch of salt.
- On the stovetop, bring the pot to a boil and cook the potatoes until fork tender, about 10 minutes.
- Drain the potatoes and mash. with a masher, ricer or food mill.
- Meanwhile, in a small skillet or saucepan over medium-low heat, add 1 tbsp of oil, onion and the minced garlic.
- Stir the garlic and onion, careful not to burn it, until fragrant: about 1-2 minutes. Add the garam masala, curry powder, cumin and turmeric and stir for an additional minute.
- Add the spinach and cook until fully wilted and turn the heat to low. Add the potato mash, yogurt, butter, and salt and pepper (to taste) and ensure that everything is fully incorporated in the potato mash. Remove from heat and allow to cool so that you can safely spoon it in the wonton wrappers.
- Once ready to start your dumplings, lay out your potsticker wrappers and a small cup of water to dip your fingers for sealing.
- Spoon 1 tsp of the potato mixture into the center of the wrapper and using a finger dipped in the water, wet one half of the outer 1/4″ of the wrapper. Fold the wrapper in half being sure to push out any air and making sure the filling does not come out. Press the two sides of the wrapper together firmly to make sure the dumpling is sealed.
- Repeat until you have no more filling. At this point, you could freeze these for later by lining the dumplings up on a cookie sheet and freezing flat for 30 minutes. Then, transfer the frozen dumplings to a plastic bag for freezer storage.
- When ready to cook the dumplings, first, whisk together the yogurt, curry powder and lime juice in a small bowl and set aside.
- Heat 1 tbsp of oil in a large pan and cook the dumplings on each side for about 3 minutes, until the skins look crispy and brown.
- Transfer the cooked dumplings to a plate and drizzle with the yogurt sauce and some fresh cilantro or green onion slices. Enjoy!
Merideth and I’s schedules got a little crazy in the month of October, so instead of our usual Saturday night Skype date, we made quick weeknight dinners! Nothing better for some comfort food than chicken nuggets and some cut up veggies. This easy and versatile chicken nugget recipe came in handy for a breakfast biscuit (more on that soon!)
- 3 boneless, skinless chicken breasts, trimmed of fat
- 1 cup flour
- 2 eggs, whisked
- 1 cup bread crumbs
- Canola oil for frying
- Heat oil in a skillet over medium-high heat. Set aside a plate covered in a few layers of paper towels to absorb oil after frying.
- Cut chicken breasts into bite size chunks.
- Set ingredients into three bowls, left to right: flour, eggs, and bread crumbs.
- Dredge chicken nuggets first in flour, then egg mixture, and then bread crumbs until thoroughly covered. Set aside.
- Using tongs, place nuggets into hot oil and heat for approximately 2-3 minutes on each side or until golden brown. Note: the oil will lose heat, so wait for oil to reheat in between batches and keep a close eye on the frying process.
- Place nuggets on paper towel-lined plate to remove excess oil. Enjoy!
Still on the heels of our favorite food competition shows, Amanda and I were looking for a new challenge. This time, we wanted to see if we could use a single ingredient in three different courses. Of course, one would want something that could be used both in a savory and sweet capacity, which does limit some options. Being an ingredient that I love in basically all forms, I chose the lovely, yet humble potato. I am quite sure I would be able to and enjoy going off on a Bubba-esque from Forrest Gump speech regarding all of the potato forms and how delicious each one is. So, for this challenge, the potato seemed like a natural and budget friendly choice.
For the appetizer, I was still feeling the effects of watching one too many Food Network chefs create some fancy tasting menus and so I wanted a delicate and pretty appetizer for the first course. While this one is a bit labor intensive, they are very delicious and would for sure impress at a gathering. The savory mushrooms and cheesy potatoes make for a lovely combination. Stay tuned for the other two courses!
- 1 potato, shredded and kept in a bowl of water until ready to use
- 1 lb mushrooms, cleaned and sliced
- 1 shallot, minced
- 2 oz manchego cheese, shredded
- 1 tbsp butter
- 4 cloves of garlic
- High smoke point oil for frying (like vegetable or canola)
- Green onion for garnish
- In a small skillet over medium-high heat, add 1 tbsp of butter and add the shallots, garlic and the whites of the green onion. Saute until the shallots become translucent, about 1-2 minutes.
- Add the mushrooms to the pan and continue cooking until the mushrooms have released their moisture and have turned more brown, about 5 minutes.
- Mix together your shredded cheese and potatoes.
- Heat a cast iron skillet with about 2 tbsp of oil until the oil is shimmery.
- Spoon about 1 tablespoon worth of the potato/cheese mixture into the pan and flatten, and repeat until the skillet is full, but none of these potato beds are touching. You may be able to cook about 4-5 at a time.
- When the edges of the potatoes are beginning to look brown, after about 1-2 minutes, flip with a spatula and cook for an additional 1-2 minutes.
- When crispy and brown, remove the hashbrown beds and drain on a cooling rack with a paper towel underneath.
- Once the potatoes are cool enough to handle, plate with a spoonful of the mushrooms on top and garnish with the greens of the green onions. Enjoy!
Wine Pairing: The manchego cheese would probably go nicely with something simple, like Cabernet Sauvignon.