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July 2018

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SubJee Recipe

SubJee recipe and other potato recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print SubJee recipe  PDF

Stephen Ceideburg 2 tb Olive oil
1/4 lb Fresh mushrooms, sliced
1 sm Head cauliflower, cut into
florets 4 md Red or white potatoes
1 c Chopped yellow onion
1 c Sliced celery
1 Finely minced jalapeno
pepper (see note) 1 tb Finely minced fresh cilantro
2 ts Ground cumin
2 ts Curry powder
1 Or 2 cloves garlic, minced
1/2 To 1 teaspoon salt
1/4 To 1/2 teaspoon ground
coriander 1/4 ts 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
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 mi ture 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 mi ture 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

SubJee recipe and other potato recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
533 people have voted
Last Reviewed on 2018-07-15

Sunday, Jul 15 2018 Download & Print SubJee recipe  PDF   Potato recipes RSS   New

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