Moroccan-spiced potatoes and Indo-Chinese Bhel won raves at our last supper club. Suzie MacKeigan highlighted a spice mixture from Marie Catrib’s in her colorful blend of red potatoes and veggies. Medha Kosalge brought prepared dressings and tossed her salad tableside, proving that you don’t have to spend a lot of time to make a great dish. Both won points for the beauty of the finished product.
Suzie’s MOROCCAN POTATO CASSEROLE
1 1/2 lbs. small red potatoes
4 stalks celery
3 large bell peppers, 1 red, 1 green, 1 yellow
3 medium tomatoes
6 medium cloved of garlic
juice of 1 lemon
2-3 T olive oil
Marie Catrib’s “kinda spicy” seasonings
Slice potatoes 1/2 inch thick
4 stalks celery cut into 2 inch pieces
3 large bell peppers, 1 red, 1 green, 1 yellow cut into11/2 inch squares
3 medium tomatoes or 1 pint grape tomatoes
6 cloves garlic minced
Marie Catribes “kinda spicy” seasoning
Toss veggies with 2-3 T olive oil and juice of 1 lemon and 2 T of seasoning.. Transfer to large shallow baking dish and cover with foil and bake 40 minutes at 375 degrees. Uncover and bake until potatoes are tender , about 30 minutes
SERVE HOT !
Medha’s Indo-Chinese Bhel
4 cups crispy La Choy thin rice noodles
¼ cup finely chopped spring onions
¼ cup julienne sliced red onions
¾ cup each: julienne sliced green, red, yellow, orange bell peppers
1 cup finely chopped cabbage
1 cup julienne sliced carrots
1 cup seeded and julienne sliced Roma tomatoes
¾ cup finely chopped Cilantro
Szechuan sauce (Available at Meijer)
Sweet Dates and Tamarind chutney (Purchased From Spice of India)
(1) In a large bowl mix noodles, cabbage, carrots, bell peppers, onions, and tomatoes.
(2) Add Tamarind-Dates chutney, Schezuan sauce, and salt according to your taste.
(3) Add chopped Cilantro.
(4) Toss well and serve immediately.