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Meats, Dairy Indian Indian 6 Servings

INGREDIENTS

Stephen Ceideburg
2 T Olive oil
1/4 lb Fresh mushrooms, sliced
1 Head cauliflower, cut into
florets
4 Red or white potatoes
1 c Chopped yellow onion
1 c Sliced celery
1 Finely minced jalapeno
pepper see note
1 T Finely minced fresh cilantro
2 t Ground cumin
2 t Curry powder
1 Or 2 cloves garlic, minced
1/2 To 1 teaspoon salt
1/4 To 1/2 teaspoon ground
coriander
1/4 t Cayenne pepper
1 ds Ground cinnamon
3 c Canned and/or homemade
chicken broth
6 To 8 flour tortillas
2 c Shredded Monterey jack
cheese optional
3 Tomatoes, diced
1 c Sour cream

INSTRUCTIONS

Okey dokey. I'll make amends with this Indian "peasant" dish... Be
warned, though. This is from an article about "ugly" food--stuff that
looks wretched but tastes great.  Don't take the list of ingredients
and amounts too seriously,  although the potatoes and cauliflower are
essential. But the main  idea with Sub-Jee is to use what vegetables
you have or truly love.  And play with the seasonings a bit to strike a
balance between fire  and flavor.  In a large heavy pot, heat the oil
over medium-high heat. Add  mushrooms and saute until they release
their juices and begin to  brown. Stir in cauliflower, potatoes, onion,
celery, jalapeno,  cilantro, cumin, curry, garlic, salt, coriander,
cayenne, cinnamon  and broth.  Cover the pot and braise the mixture
over medium heat for about 20 to  30 minutes, or until the vegetables
are very tender.  To serve, heat the flour tortillas one at a time in a
dry skillet  until they are soft and pliable, turning once. Sprinkle
with a little  of the grated cheese and keep the tortilla in the pan
until the  cheese begins to melt. Have each diner spoon some of the
vegetable  mixture down the center of a tortilla, then top with diced
fresh  tomatoes and a dollop of sour cream. To eat, roll the tortilla
around  the filling, burrito fashion. Wonderful!  Note: When preparing
fresh chilies, wear rubber gloves for protection  against oils that
later can cause burning sensation on skin.  Jan Roberts-Dominguez
writing in the Oregonian's FOODday, 1/12/93.  Posted by Stephen
Ceideburg  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

A Message from our Provider:

“When praying, don’t give God instructions – just report for duty.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 569
Calories From Fat: 332
Total Fat: 37.7g
Cholesterol: 78.4mg
Sodium: 1435.7mg
Potassium: 529.1mg
Carbohydrates: 29.4g
Fiber: 2.8g
Sugar: 4.5g
Protein: 28.6g


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