You guys! I just want to go outside so badly. Me and everyone else in this town. It’s been rainy and cold, and we just can’t take it any more. Well, ok, there are some things about the rain that are sorta ok. There are few things that smell nearly as amazing as rain in the wet and muddy pines.
Problem is, while I could totally handle the cold in February, it’s April (imagine me saying that last part in the whiniest voice you ever heard). Now I just want to be outside. The birds and animals are all returning despite the cold, and I want to enjoy it too.
Just check out this wolf we spotted on the way to work on Monday. Granted, I don’t want to run into this dude outside, but with zero woodscraft, he’d hear me coming and be gone long before I reached him.
Can’t really blame this guy for coming around, though, check out all these deer (look closely, my friends). We’ve been seeing crazy amounts (16 at a time!) in the field across the way. Yayyy nature!
Oh well, this time indoors hasn’t been put to good use. Just check out these samosa wonton cups I made. This appetizer isn’t really a wonton and it isn’t really a samosa. But what it is, is super crazy delicious, and it’s my blog, so I’m calling them samosa wontons. So there.
There are a lot of steps, but they’re super easy. Though, you can also make the filling and wonton cups ahead of time. Just wait to fill the cups until ready to serve. Either way they’re delish!
Samosa wonton cups
24 wonton wrappers (found in the produce section)
3 large potatoes, peeled and diced to ½ inch
½ tablespoon olive oil
⅓ cup onion, chopped
2 teaspoons garlic, minced
2 teaspoons ginger, minced
½ cup fresh peas or thawed frozen peas
⅓ cup mayonnaise
1 tablespoon fresh mint, finely chopped
1 ½ teaspoon garam masala
½ teaspoon curry powder
pinch cayenne pepper
Chopped fresh cilantro
Preheat oven to 350º. Separate wonton wrappers and place in ungreased mini muffin to create a cup. Bake unfilled wrappers for 5 minutes. Set aside
Bring a large pot of salted water to a boil. Boil potato pieces until just tender, no more than 5 minutes. Drain and set aside.
In a saute pan, heat olive oil. Add onion and cook for 5 minutes. Add ginger and garlic and cook an additional two minutes more.
In a large bowl, mix together mayonnaise, mint, garam masala, and cayenne pepper. Add potatoes, onion mixture, and peas.
Fill each wonton with potato mixture. Bake at 350º for 10 minutes. Garnish with chopped clinatro. Serve hot.