Vegetable Curry

I made this up, with inspiration from the Indian Chicken recipe in More With Less.

Chop up cabbage, onions, red bell pepper, potatoes and green beans. Fry in a mixture of olive oil and margarine until the cabbage starts to wilt. Add equal amounts of weak chicken broth and soy sauce, and about 1/3 as much honey. (That should make enough sauce to almost cover the vegetables.) Season with minced garlic, ginger (I don’t use real ginger), turmeric, cumin, curry and salt and pepper to taste. Stir in a bunch of chickpeas. Simmer till the potatoes are done. Serve on rice.

Crepes

These are so good just sprinkled with cinnamon sugar while they are hot, and then rolled up and eaten quickly. :) Another great way to serve them is with pie filling that has whipped cream folded into it. I tried it with peach sauce that we get here (like chunky applesauce) and it was great. In restaurants here you can get them with vanilla ice-cream inside and hot chocolate sauce over them.

Combine in blender:

5 eggs

1 ¼ cup flour

2 tbsp sugar

rounded ¼ tsp baking powder

1 ¼ cup milk

5 tbsp water

4 tsp melted butter

Blend for one minute, scrape down sides and blend 15-30 seconds longer. Heat buttered omelet pan and fry scant ¼ cup batter at a time. Tilt pan quickly to spread batter in a circle. Fry till the top appears almost dry, then flip the crepe. Stack on a plate or fill and roll immediately. Crepes should appear slightly ‘lacy’ around the edges and slightly thicker in the middle.

Makes about 14, I think.