Potato-Stuffed Monkey Bread

by Amy Kim on October 20, 2014 · 6 comments

Potato Stuffed Monkey Bread | www.kimchimom.com

I’ve had to set the reset button with each move that we’ve made and we’ve had 3 major ones in the past 8 years. I know that may not be a lot for many of you, but as someone who takes a while to adapt to a new environment, it’s a lot to handle. And I’ve discovered it takes about 3-4 years to really adapt to a new place – where acquaintances become good friends, new restaurants and hangouts become favorites, and all the faults (okay, maybe not ALL) in the new house become charming quirks that make your home.

Awkward…

Ever since I was little, I was always more comfortable with a few close friends than being part of a huge group or clique. It was (and still is) really hard for me to “break the ice” with new folks. It’s always a little awkward with a lot of stops and starts, and I become hyperconscious of the words that fall out of my mouth. It takes me a while to get comfortable, but once I do, then some of the walls start coming down.

There was a time in my life where I believed I was being extroverted but I had crossed “that” fine line from being “vivacious and witty” to “obnoxious and annoying”. Maybe I’m being too hard on myself. Maybe I was just another young, foolish, 20-something trying to have fun. Regardless, I am wholeheartedly grateful that social media was nonexistent during that phase and I am more or less pretty comfortable in my own skin now.

Mom Friends…

School has certainly made it easier to meet other parents…adults. Slowly, but surely, you make small talk, find “your tribe”, and those chats in the hallway turn into dinners at each others’ home. I met all of these ladies when our little ones were all in preschool. And despite the fact that our kids have grown and are now in different school districts, we have made the effort to get together regularly and check in on each other. We love food and, of course, wine! When you meet good people, “your tribe”, you hold onto them! Cheers to that!

00party

Keepin’ it real in New Jersey!

We recently had a get-together and I brought over this monkey bread or pull-apart bread to share. It is essentially a bunch of potato-filled samosas baked together and it was a winner! Potatoes and bread is a magical carb-on-carb combination! The potato filling is an adaptation of Madhur Jaffrey’s recipe for samosas. You must serve this bread with fresh coriander chutney to complete the triple threat!

Potato Stuffed Monkey Bread | www.kimchimom.com

Potato-Stuffed Monkey Bread
 
Author:
Recipe type: Appetizer
Cuisine: Indian Inspired
Ingredients
  • 2 medium-sized Russet potatoes
  • Cooking oil
  • 1 medium-sized onion, finely chopped
  • 1 cup of frozen peas
  • 1 Tablespoon minced ginger root
  • 1-2 fresh, hot green chili, finely chopped
  • 1 teaspoon kosher salt
  • 1 teaspoon ground coriander
  • 1 teaspoon garam masala
  • 1 teaspoon ground cumin
  • ½ teaspoon cayenne pepper
  • 2 Tablespoon lemon juice
  • ½ stick of butter, melted
  • 4 7.5-ounce cans of Pillsbury biscuits
Instructions
  1. In a large pot, add potatoes and enough water to cover the potatoes. Bring to a boil and cook for about 15 minutes or until the potatoes are done. A sharp paring knife should easily pierce the potato without resistance. Drain and cool the potatoes.
  2. When cooled to the touch, cut the potatoes into ¼-inch dice.
  3. Heat a couple of tablespoons of cooking oil in a large non-stick skillet over medium heat. Add the onions and cook until lightly browned. Add the peas, ginger, green chili, and a couple of tablespoons of water. Lower heat and let cook until peas are heated through. Add a couple of more tablespoons of water if the mixture dries out.
  4. Add the potatoes, salt, ground coriander, garam masala, ground cumin, cayenne, and lemon juice to the skillet. Stir to mix thoroughly. Take the skillet off the heat and let cool slightly.
  5. Preheat the oven to 350 degrees F.
  6. Lightly grease a bundt pan with cooking oil or cooking spray.
  7. Set up your "ball-making" station with your biscuit dough, melted butter, and your skillet of the potato filling. The packaged biscuits are conveniently pre-sliced. Take each slice and flatten and stretch each one to about 3 inches in diameter. While holding the dough with one hand, place a small spoonful (about a tablespoon) of the potato filling in the center.
  8. Fold up the sides of the dough and pinch the top to seal the filling inside.
  9. Dip or dab the ball into the melted butter and place the biscuit into the bundt pan, seam side up.
  10. Repeat with the remaining ingredients and distribute the biscuits evenly throughout the pan. Once the pan is filled, drizzle the remaining butter mixture over the biscuits.
  11. Bake for 30-35 minutes or until golden brown. Cool in the pan for about 10 minutes. Place a plate upside down over pan; turn plate and pan over and carefully remove the pan.
  12. Best served warm and with fresh coriander chutney.

Potato Stuffed Monkey Bread | www.kimchimom.com

{ 6 comments }

Pantry Organization #POPtober

October 13, 2014

Do you have that one cabinet that is overstuffed with goodies and snacks? Where when you open the door, you brace yourself for the avalanche of clipped snack bags and boxes? I have two such cabinets. I love those snack bags with the “zip” closure, but half the time, they never close properly or I […]

More please! →

A Bowlful of Creepy Crawlies! #SundaySupper #Halloween

September 28, 2014

The lazy days of summer are distant memories. School is in full-swing now. Last week the chilly air greeted us in the mornings, but usually disappeared by afternoon. This week the chill has decided to stay requiring me to don my old San Francisco outfit of shorts topped with a fleece jacket. Black and orange […]

More please! →

Spam and Kimchi Monkey Bread

September 22, 2014

Yesterday was officially the last day of summer! It’s difficult to wrap my head around that notion since we are two weeks into school and I’ve already volunteered for the school’s annual book fair. And as I do every fall, I max out on the kids’ activities so now I’m shuttling the kids to various […]

More please! →

Guest Post: Zucchini Hazelnut Chocolate Chip Cake by Hip Foodie Mom

August 29, 2014

Here is another sweet treat to round out my guest post series this month! Today I have Alice of Hip Foodie Mom sharing a cake recipe that will rock your world! Although I’ve never met Alice in person (yet), I felt an instant kinship when I met her through Sunday Supper over the interwebs. Cooking and […]

More please! →

Guest Post: Peach Plum Cake by gotta get baked

August 21, 2014

Once I start seeing commercials for the U.S. Open, I know summer is slowly coming to a close. It’s been an incredible summer and the weather has been phenomenal. The kids loved summer camp, they learned how to ride bicycles, we explored a couple of East Coast beaches, and while it was incredibly busy, it […]

More please! →

Guest Post: #99 Crumb Coffee Cake by beurrista

August 11, 2014

You’re in for a treat this month. I’m not much for making desserts or sweets very often since I rely on my friends to do so who are much more patient and talented in this realm. I’ve invited a couple of friends to kimchi MOM this month who will be sharing some sweet treats with […]

More please! →

Vanilla Ice Cream with Chocolate Covered Potato Chips #IceCreamforOXO

July 17, 2014

I bought my ice cream maker about 2 or 3 years ago from a local yard sale, but it was only last year when I decided to dig it out of the basement and try my hand at homemade ice cream.  I like my ice cream flavors simple and uncomplicated so I have not ventured […]

More please! →

Tandoori-style Lamb Chops #SundaySupper

July 13, 2014

We are officially in the thick of grilling season and today Sunday Supper is partnered up with Gallo Family Vineyards to feature some delectable recipes for the grill. During the summer, we love to invite a few friends over and fire up the grill. It’s easy, casual, and food just tastes better when dining al […]

Related Posts Plugin for WordPress, Blogger...
More please! →