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RECIPES & ARCHIVES
Serves 4. 2 1/2 cups cubed white potatoes1/2 cup Neufchatel or cream cheese, at room temperature 1 tablespoon vegetable oil 1 cup chopped onions 1 clove garlic, crushed 1 teaspoon grated fresh ginger 1/4 teaspoon ground cinnamon 1/4 teaspoon ground turmeric teaspoon cayenne pepper 1/2 cup frozen peas 1/2 cup chopped fresh tomatoes 2 teaspoons lemon juice 6 (7-inch) whole wheat chapatis or flour tortillas 1. Set the oven at 350 degrees. Oil a baking dish. 2. In a saucepan combine the potatoes, salt, and water to cover. Bring to a boil, lower the heat, cover, and cook 10 minutes or until the potatoes are tender. Drain them and mash them with the Neufchatel or cream cheese. 3. In a skillet, heat the oil and cook the onions and garlic for 10 minutes, stirring often, or until they are translucent. Add the ginger, cinnamon, turmeric, and cayenne pepper. Cook 1 minute, stirring. 4. Add the peas and tomatoes, cover the pan, and cook over low heat for a few minutes just to heat them through. 5. Stir the tomato mixture into the potatoes. Add the lemon juice. 6. Place a generous 1/3 cup filling at the bottom of each chapati or tortilla and roll it up. Place it seam-side down in the prepared baking dish, cover with aluminum foil, and bake for 10 to 15 minutes or until hot. FROM "MOOSEWOOD RESTAURANT NEW CLASSICS" |
