2 stalks celery
2 russet potatoes
1 yellow onion
1 bunch chives
1 clove garlic
1. Peel the carrot; cut in half lengthwise, then thinly slice crosswise. Small dice the celery. Peel and medium dice the potatoes. Peel and small dice the onion and garlic. Thinly slice the chives.
2. In a large pot, heat 2 tsp olive oil on medium-high until hot. Add the carrot, celery, potatoes, onion, and garlic; season with salt and pepper. Cook, stirring occasionally, 7 to 9 minutes, or until slightly softened.
3. Add the spices to the pot of vegetables. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add 3 1/2 cups of water; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium and cook, stirring occasionally, 15 to 17 minutes, or until the potatoes are tender when pierced with a fork. Turn off the heat. Using a spoon, carefully mash the potatoes against the side of the pot to achieve your desired consistency: stir to thoroughly combine.
4. Garnish with chives.
1 TBS vegetable oil
1 tsp mustard seed (optional)
1 tsp cumin seed
1 small red onion, thinly sliced
1 TBS grated fresh ginger
4 c grated zucchini
1/2 tsp chili powder
1/4 tsp ground black pepper
1/4 tsp ground cloves
1/4 tsp ground cinnamon
salt to taste
4 (10″) flour tortillas
4 fresh chives
1/2 c sour cream (optional)
1. In a medium size wok or saute pan, heat the oil over medium-high heat. Add mustard and cumin seeds. As they begin to pop, lower the heat and add the onion and ginger. Saute until onions are soft and light pink in color.
2. Add the shredded zucchini, increase the heat slightly. Stir frequently until the zucchini gets soft and well-cooked, approximately 5 to 10 minutes. Stir in the chili powder, pepper, clove, cinnamon, and salt.
3. Warm the tortillas and place the tortillas on a flat surface. Place 1/4 of the zucchini filling in the center of each tortilla. Roll up each tortilla and tie it closed with a chive. You can serve the wrap with a dollop of sour cream on the side, it makes for a well rounded wrap.
in a dry pan, toast the following:
move hot pan around, making sure to distribute the heat among the seeds. then add the following:
when the seeds start to pop, they’re ready. add the following:
and grind into a fine powder with a mortar and pestle.