Doro Wat (National Dish of Ethiopia)

This spicy dish is a new favorite at our house. Serve with homemade Injera if you're feeling ambitious or basmati rice if you're not. Typically this dish is served very hot using a spice called berbere. You can make this on your own (google a recipe) or can be bought at specialty grocery stores. I picked some up at our local food co-op. This recipe is medium spicy but feel free to increase or reduce the berbere as you see fit.

Also, this recipe calls for Tej, a traditional Ethiopian honey wine. I imagine this is also available at specialty stores but you can do as I did and substitute 1/2 cup white wine with 1 ts honey mixed in. If you're using cooking wine, reduce the overall salt in the recipe to compensate.

Finally, the recipe I altered called for double the cooking times you'll see below. If you have time, you may want to simmer everything longer, but I found that the times listed below were adequate to create the flavor and texture this recipe is going for.


2.5-3 lbs chicken thighs cut into 1 inch pieces or 3 chicken breasts cut into 1/2 inch pieces
2 Tb lemon juice
5 Tb butter
2 Tb olive oil
2 cups yellow onions finely minced (almost a puree) in a food processor
1 Tb minced garlic
1 Tb minced ginger
1/4 cup berbere
1 cup chicken stock
1 1/2 ts salt
1/2 cup Tej or honey wine
4 hard boiled eggs, shells removed, pierced all over with a fork

1) Place the chicken pieces in a bowl and soak with the lemon juice. Let it sit at room temperature while you prepare the rest of the food.

2) Heat two tablespoons of butter and the olive oil in a dutch oven style pot. Add the onions and saute, covered, over low heat for 25 minutes, stirring occasionally.

3) Add the garlic, ginger, and 1 tablespoon butter and continue to saute, covered for another 10 minutes stirring occasionally.

4) Add the berere and 2 remaining tablespoons of butter and saute, covered for another 10 minutes, stirring occasionally.

5) Add the chicken pieces, chicken stock, salt, and wine and bring to a boil. Reduce the heat to low, cover, and simmer for 25 minutes, stirring occasionally.

6) Add the boiled eggs and simmer on low heat, covered, for another 7 minutes.

Serve warm with injera or rice.

Warm Moroccan Chicken and Sweet Potato Salad

For the Chicken:
3 bone-in, skin-on chicken breasts (1 1/2 to 2 lb. total)
1 tsp. mild curry powder
1 tsp. ground cumin
1/2 tsp. salt

For the Salad:
2 tsp. mild curry powder
1 Tbs. ground cumin
Salt
7 Tbs. extra virgin olive oil
1 1/2 lb. sweet potatoes, peeled and cut into 3/4 inch dice (about 3 cups)
1/4 cup whole almonds, coarsely chopped
1/3 cup pumpkin seeds
1/4 cup red wine vinegar
1 large clove garlic, minced
1 large tomato, seeded and diced
4 green onions, thinly sliced
1 cup chopped fresh cilantro


Remove the skin from the chicken and discard. Place the chicken in a large saucepan with the curry powder, cumin, and salt. Cover with water and bring to a boil over high heat. Reduce the heat to low and simmer until the chicken is tender, 20 minutes. Remove from the pan and discard the liquid. Let the chicken cool.

When the chicken is cool, remove the meat from the bone and tear into pieces. Set aside.

Heat the oven to 375℉. Mix the curry powder, cumin, and 1/12 tsp. salt. Toss half of the spice mixture with 1 Tbs. of oil and the sweet potatoes. Spread in a baking pan and roast until tender, 30 minutes.

Toss the almonds and pumpkin seeds with the remaining spice mixture and 1 Tbs. of oil, place on a baking sheet, and toast in the oven until the almonds are seeds are golden, 10-12 minutes. Set aside.

For the dressing. whisk the vinegar, garlic, and remaining 5 Tbs. of oil.

When the potatoes are done, add the chicken pieces, almonds, pumpkin seeds, tomatoes, green onions, chopped cilantro, and dressing. Mix well.

Serves 6

Pasta with Brussels Sprouts, Gorgonzola, and Brown-Butter Pecans

Salt
10 oz. Brussels sprouts, trimmed (2 cups)
1 1/2 Tbs. olive oil
Freshly ground black pepper
1/2 lb dried ear shaped pasta (the recipe I followed asked for orecchiette, but you could use medium shells)
1 Tbs. unsalted butter
1/4 cup coarsely chopped pecans (walnuts will also work)
1 large shallot, minced (may substitute with a couple cloves of garlic)
1/2 cup cream or milk
1/2 cup Gorgonzola, crumbled
1 Tbs. fresh lemon juice

Position a rack in the lower third of the over, set a heavy rimmed baking sheet on the rack and heat the oven to 500℉. Bring a large pot of well-salted water to boil over high heat.

In a food processor, slice the Brussels sprouts. Transfer them to a large bowl, drizzle with the olive oil, sprinkle with salt and pepper and toss until well coated. Remove the baking sheet from the oven and spread the sprouts on it in a single layer. Roast, stirring once halfway through the cooking time, until the sprouts are tender and flecked with charred bits, 10-15 minutes.

Meanwhile, cook the pasta according to the package directions.

In a medium heavy-duty skillet, melt 1/2 Tbs. of the butter over medium heat. Add the nuts and cook, stirring frequently, until the butter is deeply browned and the pecans are toasted, about 3 minutes. Transfer to a plate and set aside.

Melt the remaining 1/2 Tbs. butter in the skillet over medium heat. Add the shallots (or garlic) and cook, stirring occasionally, until softened, 2-3 minutes. Add the cream/milk and bring to a simmer. Off the heat, add the Gorgonzola and stir until melted.

Drain the pasta and return to the pot. Add the Brussels sprouts, Gorgonzola sauce, and lemon juice and toss well.

Enjoy!

Adapted from recipe in CookFresh

Healthier Beef Stroganoff

1 lb. ground beef (lean)

1/2 onion, diced

1 tablespoon olive oil

1/2 head cauliflower, chopped

1 1/2 cups low-sodium beef broth

2/3 cup Greek yogurt

1 tsp garlic powder (or 1 clove garlic, diced)

3 tablespoons Worchestshire sauce

Salt to taste

12 oz. pasta

1. In a large pan, sauté onions in olive oil until tender. Add ground beef and brown.

2. In a sauce pan bring water to boil and cook noodles according to package instructions. 

3. Add chopped cauliflower to onions and beef and sauté for a few minutes. Add broth. Bring to a boil then simmer for 10 minutes, or until broth has thickened. 

4. Remove from heat. Add Worchestshire sauce and yogurt. Stir. Add salt as needed. 

5. Serve on top of prepared pasta. 

Yellow Curried Lentils (slow cooker style)

This is an adapted recipe from The Indian Slow Cooker, a cook book that I would highly recommend. These recipes couldn't be easier or more satisfying since you get so much more than you put in. Having the right spices is a must, as in all Indian food.

2 cups lentils (I prefer red for their color)
1 onion, chopped
4 medium carrots, peeled and chopped
3 medium potatoes, chopped
2 cloves garlic, minced
2 Tbsp olive oil
2 tsp yellow curry powder
1 tsp cumin
1/2 tsp garam masala
1/2 tsp coriander
1/2 tsp turmeric powder
1 Tbsp salt
6 cups water
1 can coconut milk or 1 cup plain, whole milk yogurt

1. Sort and rinse the lentils. Put lentils, vegetables, oil, spices, salt, and water in a slow cooker.
2. Cook on low for 4 hours then on high for one last hour (lentils should be completely broken down). Turn slow cooker off.
3. Stir in the coconut milk or yogurt. Let the curry sit for at least 20 minutes to an hour allowing the flavors meld.
4. Serve over basmati rice or brown rice.

Feel free to add fresh or frozen peas before you stir in the coconut milk or yogurt for an extra veggie.

Easy Tikka Masala

This is one of the easiest tikka masala recipes I've made. And who doesn't like tikka masala? You can make it vegetarian by replacing chicken with tofu.

4 chicken breasts
OR
1 package extra firm tofu

Marinade
1 cup plain yogurt
2 Tbsp lemon juice (juice from 1 small lemon)
2 tsp cumin
1 tsp red pepper
2 tsp black pepper
1 tsp cinnamon
1 tsp salt
1 tsp ground ginger

Sauce
1 Tbsp unsalted butter
2 garlic cloves, minced
1 jalapeno, minced
2 tsp ground coriander
1 tsp cumin
1 tsp paprika
1 tsp Garam Masala
1/2 tsp salt
1 14.5 oz can tomato sauce
1 15 oz. can chickpeas, drained and rinsed
1-2 cups cream

1. Combine yogurt, lemon juice, cumin, red pepper, black pepper, cinnamon, salt, and ground ginger in a dish or large ziploc bag for the marinade.
2. Cut the chicken or tofu into 1-inch cubes and toss in marinade to coat. Place in fridge 1-2 hours.
3. Prepare the sauce: melt the butter over medium heat. Add garlic and jalapeno and cook for 1 minute. Add coriander, cumin, paprika, garam masala, and salt, stir to combine.
4. Add tomato sauce and chickpeas, simmer for 15 minutes.
5. Cook chicken or tofu in skillet until done. Add to the sauce then stir in cream according to desired spiciness: 1 cup for hot-medium, 2 cups for medium-mild.

Serve over basmati or jasmine rice and naan, garnish with fresh cilantro.

Slow-Cooker Chicken Curry

This is a delicious crowd pleaser that takes very little effort.  Perfecto!  Add carrots, potatoes, or your favorite veggie to change it up. Serve with jasmine or basmati rice.  Serves 8. 

Photo and recipe from Martha Stewart here. 

3 pounds boneless, skinless chicken thighs, trimmed

2 medium onions, halved and thinly sliced

8 garlic cloves, thinly sliced

16 thin slices peeled fresh ginger (about 1 ounce)

2 tablespoons curry powder, preferably Madras

1 teaspoon ground coriander

1 teaspoon ground cumin

Coarse salt

2 packages frozen green peas (10 ounces each)

2 cups unsweetened coconut milk

1/2 cup toasted cashews (optional, for serving)

1/4 cup cilantro leaves (optional, for serving)

1. In a 5-quart slow cooker, toss chicken, onion, garlic, ginger, curry powder, coriander, and cumin to coat. Season with 2 teaspoons salt. Cover, cook on high setting until chicken is fork-tender, about 4 hours (do not uncover while cooking).

2. Stir in coconut milk and peas; cover, cook until peas are heated through, about 20 minutes.

3. Transfer chicken to a large bowl; shred with fork. Return to pot; toss with sauce.

4. To serve, garnish with 1/2 cup toasted cashews and 1/4 cup fresh cilantro leaves, if desired.

Tomato and Basil Eggs

A simple meal with excellent results.  This recipe serves two people, two eggs each.

2 T olive oil

1 Roma tomato, diced

Salt

Pepper

Basil (fresh or dried works)

4 eggs

2 slices Prosciutto (or deli ham)

1. Grease a muffin tin with oil and place a teaspoon of extra olive oil in the bottom of each tin.

2. Dice up one Roma tomato and place the tomato on top of the olive oil (use one tomato per four tins).

3. Season with a dash or two each of salt, pepper, and basil (fresh is best but dried works well too). 

4. Crack an egg and place on top of the tomatoes in each muffin tin.

5. Top with prosciutto (but I used deli ham and it was still delicious).

6. Bake at 350 degrees for 20 minutes.

This recipe is great with quinoa that's been cooked with some onions and garlic powder, then mixed (after cooking) with balsamic vinegar.

Curried apple soup

perfect soup for the fall

1 tsp. olive oil
1 chicken breast (or 3 tenderloins)
1 large onion, chopped
5 garlic cloves, minced
2 stalked celery (including the leaves), chopped
1 1/2 tsp curry powder
1 1/2 tsp ground ginger
1/2 tsp red or black pepper
1 tsp salt
5 cups chicken broth
2 14.5 oz. cans of diced tomatoes
2 crisp apples, chopped in small chunks
1/2 cup rice*
plain greek yogurt for garnish

1. Place oil in sauce pan and saute onions and celery for about 3 minutes then add the curry, ginger, salt, and pepper.
2. After onions and celery are soft, add the minced garlic and cook for 30 more seconds.
3. Add the chicken broth, tomatoes, and rice.  Bring to boil, then simmer for 20 minutes until rice is tender.
4. Add apples and simmer for 8 minutes.
5. Serve with a dollop of plain greek yogurt.

*if using brown rice, precook it then add later and decrease the water by one cup and the first simmer time by half.

adapted from a recipe found here

Beej's Tom Kha Gai

Beej’s Thai Chicken Coconut Soup (Tom Kha Gai)

Feeds four hungry people.

Ingredients

•

2 cans (14 oz.) coconut milk

•

2 cans (14 oz.) reduced-sodium chicken broth

•

16 quarter-size slices fresh ginger

•

2 stalks fresh lemongrass, cut in 1-in. pieces

•

2 pound boned, skinned chicken breast or thighs, cut into 1/2-in. thick strips

•

1 White Onion

•

1 cup chopped carrots

•

1 vine ripe tomato sliced into ½ in. thick slices and then cut equally into fourths.

•

2 cups sliced shiitake mushrooms

•

2 1/2 tablespoon fresh lime juice

•

2 tablespoons Thai or Vietnamese fish sauce

•

4 teaspoons sugar

•

2 teaspoons Thai chili paste (do 6 teaspoons if you like it spicy! Which I do!!!)

•

1/2 cup fresh basil leaves

•

1/2 cup fresh cilantro

Preparation

1. In a large pot, combine coconut milk, broth, ginger, and lemongrass and bring to boil over high heat. 

2. Add chicken, carrots, onion, mushrooms, lime juice, fish sauce, sugar, and chili paste. Reduce heat and simmer until chicken is firm and opaque, 5 to 10 minutes. 

3. Discard lemongrass. Drop in tomato after heat is turned off. Garnish servings with basil and cilantro.

For best results let soup sit in fridge over night. Warm up and serve the next day!

Minestrone

2 Tbsp olive oil
1 onion, diced
2 cloves garlic, minced
1 Tbsp dried basil
1 tsp parsley flakes
1 tsp thyme
1 tsp black pepper
2 cups fresh spinach, chopped
10 cups broth
15 oz can crushed tomatoes
15 oz can petite cut tomatoes
15 oz can garbanzo or kidney beans, drained
1/4 cup barley
1/4 cup split or frozen peas
2 medium carrots, chpped
1/2 cup small pasta shells

1. Saute onion and garlic in olive oil for 7 minutes, add spices and saute 3 more minutes. Add spinach and sauteé a minute or so.

2. Pour in broth, tomatoes, beans, barley, and peas. Bring to a boil, reduce heat and simmer for 40 minutes or until barley (and split peas) are tender.

3. Add carrots and pasta, bring back to a simmer for 10 minutes or until pasta is al dente.

You can also add a diced sweet potato or winter squash at the beginning with the onion.

Chicken Soup

4 carrots, sliced
1 small onion, diced
2 stalks celery, sliced (you can use the leaves if desired)
2 Tb butter
1 chicken breast, baked in oven
6 cups vegetable or chicken broth
4 oz  (about 1/2 cup) noodles (or barley)

1. Melt butter in large sauce pan, add carrots, onion, and celery.  Allow to soften for 5-7 minutes.
2. Add broth and bring to a boil.  Add noodles (or barley) and cook for amount of time on package.
3. Add any seasoning you desire: bit o' sage, pepper, rosemary, thyme, even oregano!
4. Slice or shred baked chicken* and add to soup. Heat for another minute and enjoy!

*Season your chicken with salt and pepper and bake at about 375 for 20 minutes. This is easily done in your toaster oven.

Sweet Potato Fennel Soup

2 Tbsp olive oil
2 carrots, sliced
2 stalks celery, sliced
1 large fennel, sliced (stalks included!)
1/4 - 1/2 tsp salt, to taste
1/4 tsp pepper
1/4 cup white whine (or substitute)
2 sweet potatoes, cubed
4 cups broth (chicken or vegetable)
2 cups water

1. Place oil in large cooking pan, turn heat on medium high, once the oil is heated up add carrots, celery and fennel. Cook until soft, 6 - 8 minutes, adding the salt and pepper while cooking.
2. Add white wine. Allow to alcohol to cook off, about 2 minutes.
3. Add broth, water, and sweet potatoes. Once the soup reaches a boil, switch heat to allow soup to simmer for 15 minutes.
4. Blend half of the soup in a blender (or food processor) then mix it back into the other half.
5. Enjoy! Serves 4.

Crock-Pot Lasagna

Take your favorite lasagna recipe and cook in a crock-pot!! Or, you can use this one...

2-3 c. Sauce

**Use sauce that has more liquid in it. If you're using a thicker sauce, add 1/2 cup water to your sauce before layering.**

2 boxes Lasagna noodles

2 c. Cottage cheese

Parmesan cheese

2-3 Zucchini sliced in 1/4 inch slices

Spinach

-Place some sauce on the bottom, then layer uncooked noodles, then cottage cheese, shredded mozzarella and parmesan. Next another noodle layer, then sliced sautéed zucchini, then spinach, then sauce. Next add another noodle layer, cottage cheese and shredded mozzarella and parmesan. Keep layering until you're about 3/4th to the top and finish with sauce, mozzarella and parmesan cheese.

-Cook on high for at least 1 hour, then on low for 3 hours or longer until you're ready to eat.

Enjoy!

Fennel & Sausage Salad

This hearty, tasty salad serves 2.

1 turkey sausage link, sliced
1/2 fennel bulb*, sliced
1/2 onion, sliced
2 tsp olive oil
dash salt
dash pepper
2 Tb bleu cheese dressing
2 Tb balsamic vinegar

1. Place olive oil in a pan and saute fennel, onion, salt, and pepper for 6 or so minutes. Add the sausage and continue to cook for 5 more minutes.
2. While that is cooking, mix the bleu cheese dressing and balsamic vinegar together in a small jar or cup to create a creamy dressing.
3. Place spinach in two serving bowls. Top each with half of the fennel/sausage mixture. Drizzle dressing on top and enjoy

*you can use the fennel stalks instead of the bulb

Steamed Tilapia

A friend of mine from Hong Kong told me how she prepares her fish (whole) and I adapted it for fish fillets. Simple, healthy, and good.

1 4oz. tilapia fillet
2 Tbsp. water
1 tsp. soy sauce
1/8 tsp. honey
1/8 tsp. powdered ginger

1. Place last four ingredients in a small frying pan. Stir.
2. Place tilapia in frying pan and cover with lid. Turn heat to medium.
3. Allow fish to cook for about 8 minutes (depending on fillet thickness). The fillet should be nice and white inside but easily broken when poked with a fork.

Serve with rice and vegetables.

Spiced Shrimp with Green Beans and Lime

Who could pass up cilantro, lime, and shrimp? Not I. This fresh and delicious way to eat shrimp will keep you coming back for seconds and thirds.

1 c. long-grain white rice

1/2 c. fresh cilantro leaves

2 Tbs. olive oil

1/2 lb. green beans, halved crosswise

4 cloves garlic

1 to 2 red jalapeno peppers, thinly sliced

kosher salt and black pepper

1 1/2 lbs. pealed and deveined large shrimp

1 1/2 tsp. chili powder

1/4 c. fresh lime juice

1. Cook the rice according to the package directions. Fluff with a fork and fold in the cilantro.

2. Meanwhile, heat the oil in a large skillet over medium-high heat.

3. Add the green beans, garlic, jalapenos, and 1/4 teaspoon black pepper and add to the skillet.

4. Season the shrimp with the chili powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and add to the skillet.

5. Cook, tossing occasionally, until opaque throughout, 3 to 5 minutes. Stir in the lime juice and serve over the rice.

Recipe and photo from Real Simple magazine.

Pasta with Lemon and Olive Oil

I got this recipe out of my complimentary issue of Cooks Illustrated and since you can't get their recipes online unless you subscribe, this is a black market recipe. I've made a few slight changes just to avoid a guilty conscience. Ha ha. It's a great variation on hot nakeds.

1 lb pasta
1/4 cup extra virgin olive oil
1 medium shallot, minced (about 3 tablespoons)*
1/4 cup heavy cream
1-2 tsp lemon zest, depending on how lemony you like it
juice of one small lemon (2-3 Tbsp)
1/2 cup grated parmesan cheese + more for serving
salt
ground black pepper
fresh basil, chopped

* If you don't have a shallot, use 2 Tbsp minced onion and 1 Tbsp minced garlic.

1. Boil pasta in a large pot according to package directions until al dente. Reserve 1 1/2 cups of the cooking water and drain pasta and set aside.
2. Return pot to stove. Heat 1 Tbsp oil over medium heat until shimmering. Add shallot and cook until softened, about 2 minutes. Whisk 1 cup of pasta water and cream into the pot; bring to a simmer and cook for 2 minutes. Remove from heat, return pasta and stir until coated. Stir in remaining oil, lemon zest and juice, and cheese.
3. Cover and let pasta stand 5 minutes tossing a couple times and adjusting consistency with remaining pasta water. Stir in fresh basil. Salt and pepper to taste. Serve with a sprinkle of parmesan.

Makes great leftovers too!

Spanish Shrimp, Orange & Olive Salad

Simple and fresh, this light salad is a perfect fit
for your New Year's reslolution.

Salad:
3/4 lb. medium shrimp, peeled, tails removed, and deveined
Salt and pepper
2 Tbs. olive oil
1 small garlic clove, minced
3 oranges, pealed and thinly sliced
1/2 cup sliced Spanish green olives (optional in reality)
1 tsp. finely grated orange peel
1 bag (5 oz.) baby arugula

Season the shrimp with salt and pepper. In a large skillet over medium-high heat, warm the oil until a few droplets of water sizzle in the pan. Add the garlic and shrimp and cook, stirring occasionally until the shrimp are opaque in the center, three to five minutes. Set aside and cool to room temperature. Meanwhile, prepare vinaigrette (see below).

In a large bowl, toss the shrimp, orange slices, olives, orange peel and baby arugula. Add the vinaigrette to taste, and gently toss. Serve immediately.

Vinaigrette:
1 green onion, minced
1 tsp. Dijon mustard
2 Tbs. wine vinegar
6 Tbs. olive oil
Salt and Pepper

In a small bowl, whisk together the onion, mustard, and vinegar. Slowly add the olive oil in a stream, whisking to emulsify. Season with salt an d pepper to taste. Makes about 1/2 cup.

original recipe from Experience Life magazine with minor changes

Red Lentil Stew

This red lentil stew is a hint of Bombay House in your own home. Use pita bread in place of naan for a quick substitute.

2 T. Olive oil
5-6 cloves garlic, minced
1 inch fresh ginger, chopped
1 onion, chopped
1 tsp. cumin
1/2 tsp. garam masala
2 cups red or green lentils
5 carrots, chopped
2 large potatoes, chopped
1/2 lb. spinach, chopped
Cardamom or cloves, to taste
Lemon juice, to taste
Salt and pepper, to taste

Carmalize onion, garlic, and ginger in olive oil. Add cumin and garam masala and cook for 1 minute more. Add lentils, carrots, and potatoes, and over with water. Bring to boil on high heat and then reduce to low heat when foaming. Simmer until lentils change to yellow and begin to "disintegrate". Scoop out most of the carrots and potatoes and blend briefly; put them back into pot. Add spinach and remove from heat. Season with salt, pepper and lemon juice to taste. Serve with basmati rice.

tips: add cilantro to your basmati rice as it cooks, you can also use sweet potato in place of the potato, and a handheld immersion blender works best of this recipe but is not necessary.

recipe by Naomi Green from Loaves and Fishes & other great dishes with minor changes