Contest on The Colors of Indian Cooking Website!

From Susan Kellen — Blog by Susan Kellen

June 8, 2010

There is a contest on a great website called “The Colors of Indian Cooking”. Click this link for details:

http://www.facebook.com/#!/notes/the-colors-of-indian-cooking/beans-with-something-extra-plus-a-giveaway/403488421739

Curried Potato Cabbage Roll-Ups

From Susan Kellen — Blog by Susan Kellen

May 19, 2010

Here’s a great recipe I found in my “Moosewood Restaurant Low-Fat Favorites” cookbook. It tastes sort of like samosas, without all the guilt. This is my version (original called for only 1 chili). Roasted carrots make a nice side dish.

Curried Potato Cabbage Roll-Ups

1 cup diced onions
1 Tbsp. olive oil or canola oil
1 large garlic clove, minced or pressed
3 small fresh green chilis
1/2 tsp. ground cinnamon
1/2 tsp. dried mustard
1/2 tsp. turmeric
1/4 tsp. cardamom
2 cups chopped cabbage
1/2 cup water (more as needed)
2 cups cubed potatoes (1/2-inch cubes)
1 cup cooked chickpeas (canned are fine)
salt to taste
4 eight-inch flour tortillas

Preheat oven to 350.

In a skillet, saute onions in the oil over medium heat for 2-3 minutes, Add garlic, chilis, cinnamon, mustard, turmeric, cardamom, cabbage, and 1/4 cup water. Cover and cook 5 minutes, stirring occasionally. Add the rest of the water and the potatoes, cover, and simmer, stirring now and then, until the vegetables are tender, 10-15 minutes (potatoes not falling apart, though, just tender). You will probably need to add more water every so often. I did. Stir in the chickpeas and salt to taste.

Place about 1/4 of the filling on the lower half of each tortilla, roll it up, and lay it, seam side down, in a baking dish that has been lightly sprayed with Pam. Place a clean damp towel on top of the roll-ups, tightly cover the pan with foil, and bake about 20 minutes, until thoroughly hot. (If the tortillas are too small for the filling, just put the filling down the center, pull up two sides to cross in front, and bake them as directed, only with the crossed side up.) Garnish with mango chutney, or diced tomatoes and yogurt. Ooh mama.

Falafel crush

From Susan Kellen — Blog by Susan Kellen

March 13, 2010

My new friend W. recently invited me to her beautiful carriage house apartment for lunch. She served an excellent homemade vegetable soup, followed by falafel (which, at 46 years old, I had never tried). It was amazing. She said it was in the Israeli style, with chopped tomatoes, cucumbers, red cabbage, dill pickles and tahini sauce. I am in love. I went searching for a recipe that doesn’t require deep-frying, because deep-frying is high-calorie, messy, and a scary venture. I found a Mollie Katzen recipe on this website (culinate). I’m going to try the recipe, since I trust Mollie.

I noticed that if I created an account with culinate.com, I could save recipes, add them to my “want to make” queue, and write a BLOG. Who’d have thought I’d be writing my very first blog post within five minutes of signing up?

Blogging is lame. Who wants to read someone’s boring thoughts? Not me. I don’t even want to write them. But here I am. Thanks, W., for your creative inspiration and your heavenly falafel.