Question: do you potluck? As in, have a multi-family gathering instead of a fancy dinner party? Our friend Kristin said it best:
After I had my daughter, dinner parties seemed not just daunting but impossible. Because I couldn’t eat at restaurants as much as I used to, I felt that my social life was starting to fall apart. That’s when I remembered potlucks. What a brilliant idea! I could focus my energy on making one dish and get a full meal in return, all the while hanging out with my friends or meeting my neighbors.
We have a feeling many of you out there might agree with this sentiment, especially those of you who care for tiny humans. And to us, it’s every bit of brilliant! We love the idea of people coming together to share food in this way. Some friends of ours have a unique spin: they get together with 4 families every Sunday, and one family cooks dinner for everyone. This way, you only have to cook a Sunday meal once a month! Whatever your potluck spin might be, food is always better when shared, and the symphony created when each person contributes a dish can be magical.
This samosa stuffed poblano peppers recipe is from the book Modern Potluck by our friend Kristin Donnelly, who we had the privilege of meeting up with in Seattle when we were in town for my sister’s wedding a few weeks ago. This lady is lovely, super talented, and knows her food, so we couldn’t wait to try a recipe from the book. These peppers were, not surprisingly, fantastic. The samosa filling spiced with cumin seeds, coriander seeds, and garam masala was amazing on its own, but even better when covered in green chutney (I can’t resist the savory-sweet combination of chutney).
We’d love for you to check out the book, so today we’re giving away *2 copies*! Check out the giveaway details below. Congratulations to Kristin on a gorgeous book, and to Yossy for the incredible photography inside!
Did you make this recipe?
We’d love to hear how it turned out. Leave a comment below or share a picture on Instagram and mention @acouplecooks.
- 2 large baking potatoes (about 1½ pounds total), peeled and cut into 1-inch pieces
- 2 tablespoons coconut oil, plus additional for rubbing and drizzling
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- ¼ cup minced shallots (about 1 large shallot)
- 1 1-inch piece fresh ginger, peeled and minced
- 1 serrano chile, seeded and minced
- Kosher salt and freshly ground black pepper
- ½ cup frozen peas, thawed
- 1 tablespoon fresh lemon juice
- ½ teaspoon garam masala
- 8 small poblano chiles (about 1½ ounces each) or 4 large (about 4 ounces each)
- Green chutney (below)
- In a medium sauce pan, cover the potatoes with water and bring to a boil. Simmer over medium-high heat until tender, about 10 minutes. Drain well and wipe out the saucepan.
- In the same saucepan, melt the 2 tablespoons of coconut oil over medium-high heat. Add the cumin and coriander seeds, and cook until they pop, 30 seconds to 1 minute. Add the shallots, ginger, serrano chile, and a pinch of salt, and cook until golden, 2 to 4 minutes. Remove the pan from the heat, add the potatoes, and lightly mash them so no large chunks remain. Stir in the peas, lemon juice, and garam masala, and season with salt and pepper.
- Preheat oven to 375F. Lightly oil a 9 x 13-inch baking dish.
- Halve the poblanos lengthwise and use scissors to snip out the cores and seeds. Lightly rub the chiles with some of the oil and season the insides with salt. Arrange the chiles cut side up in a 9 x 13-inch baking dish. Scoop the filling into the chile halves and dot or drizzle with a little more oil. Cover the dish with foil.
- Bake for 10 minutes. Remove the foil and bake for 20 to 30 more minutes (the larger chiles take longer to cook), until softened. Garnish with the herbs and serve hot or at room temperature with Green Chutney and yogurt, if desired.
- POTLUCK PREP. The filling can be refrigerated for up to 3 days. The assembled stuffed chiles can be refrigerated overnight. Bake at the host’s house or transport hot or at room temperature. The stuffed chiles can stand at room temperature for about 2 hours.
- ¼ cup water
- 2 loosely packed cups fresh cilantro leaves
- 1 large jalapeno, halved, some of the seeds removed, coarsely chopped
- 1 (2-inch) piece fresh ginger, peeled and coarsely chopped
- ¼ cup fresh lemon juice
- 2 teaspoons sugar
- Kosher salt
- In a mini food processor, combine with the water the cilantro, jalapeño, ginger, lemon juice, and sugar and puree until nearly smooth. Season with salt and serve. (The chutney can be refrigerated in an airtight container overnight.)