Reinvigorate your love for that special someone, and your love of cooking, with this potato dish that will be sure to inspire and impress.
Needless to say, that allowed me to look at food with a whole different perspective. And thanks to a balanced diet, I am now in the best shape of my life! Something people could easily do just by doing a little bit of research, before excluding certain foods or entire food groups from their diets.
Potatoes are the perfect example. Yes, they are high in carbohydrates (which means they are a great source or energy) but they are also a good source vitamin B6, a nutrient that plays an important role in carbohydrate and protein metabolism (it helps turn the energy from food into energy your body can use). They are high in antioxidants (including Vitamin C), fiber (which makes you feel full longer), potassium and magnesium and are fat, cholesterol, sodium and gluten free. And best of all, they are a super versatile vegetable that can be prepared in endless ways, with only 110 calories for a medium size spud. Now if all that information doesn’t reignite your love for potatoes, nothing will!!
- 5 medium Yukon potatoes, peeled and quartered
- 1 tbsp salt
- 2 tbsp extra virgin olive oil, divided
- 1 medium onion, diced
- 1/2 cup frozen peas
- 1/2 cup organic frozen corn kernels
- 2 tsp fresh grated ginger
- 1/4 tsp ground turmeric
- 1/4 tsp cumin
- 1/8 tsp salt
- 1/8 tsp pepper
- 24 wonton wrappers
- 2–3 tbsp extra virgin olive oil for brushing
- Fill a medium size pot 2/3 of the way with water and bring to a boil. Add 1 tablespoon of salt and potatoes and cook for about 20 minutes or until tender
- In the meantime heat 1 tablespoon of olive oil in a large non stick skillet. Add diced onions and cook for 3-4 minutes over medium heat. Add 2 tablespoons of water and keep cooking until all the water has evaporated. Continue cooking for about 20 minutes, adding more water, 2 tablespoons at a time,if necessary to keep them from burning.
- Add peas, corn, ginger, turmeric, cumin, salt and pepper. Cook for another minute and set aside
- Drain the potatoes, reserving cooking water. Transfer them to a medium bowl, add 1/3 cup of cooking water and mash them using a fork or potato masher. Add onions, peas and corn and 1 tablespoon of olive oil and mix well. Taste the mixture and add 1/8 to a 1/4 teaspoon of salt if necessary
- Preheat oven to 375F. Coat a muffin tin with cooking spray
- Brush both sides of each wonton wrapper with extra virgin olive oil. Carefully press each wonton wrapper into the muffin tin, so they fit snugly and form a little cup. Bake for 8-10 minutes or until golden brown
- Fill each wonton cup with 2 tablespoons of warm potato filling and serve immediately with cilantro sauce
Potatoes can be made ahead of time and warmed up before filling the wonton cups. Wonton cups can be made 1 day ahead and kept in an airtight container or a ziplock bag.
- 2 tablespoons brown mustard
- 1/4 cup chopped fresh cilantro
- 1/2 water
- 1/4 cup freshly squeezed lemon juice
- 1 tsp maple syrup
- Combine all the ingredients in a blender and blend until smooth
This post is Sponsored By Honest Cooking and the US Potato Board.