Ingredients
3 Onions (Cut Into Rings)
5 lb. Beef Brisket
1-12 oz. Bottle Chili Sauce (Sweet Asian Chili Sauce Would Be Yummy!)
1 Pkg. Onion Soup Mix
1/2 Bottle Merlot
Method
1. Spread half of onions in bottom of crock pot and place brisket on top
2. Mix sauce, soup and wine, then pour over meat and top with onions.
3. Cook all day on low or 1/2 day on high
Notes: This is good with broccoli cole slaw in a tortilla!
Ingredients
2 lbs. Chicken Breast (Boneless, Skinless and Cubed)
3 T. Sweet Hungarian Paprika
2 t. Hot Hungarian Paprika
1 t. Salt plus 1/2 t.
3 T. Butter
1 C. Onion (Finely Chopped)
2 t. Garlic (Minced)
1/2 C. Tomatoes (Chopped, Seeded and Peeled–I like to use the canned ones)
1 C. Chicken Stock
1/2 C. Sour Cream
Spaetzle Pasta
Method
1. Season chicken with 2 T. sweet and 1 t. hot paprika, and 1 t. salt.
2. Melt butter in large saute pan. Add onions and garlic and remaining paprikas and salt. Cook 2 minutes. Add tomatoes, cook 30 seconds. Add chicken, stir and cook about 4 minutes. Add enough stock to cover chicken and bring to a boil.
3. Lower heat, cover and cook about 25 minutes. Add more stock if needed. Uncover and add sour cream. Stir.
4. Serve over cooked spaetzle tossed with olive oil and fresh herbs.
Ingredients
2 C. Shiro Flour (you will need to either order this online or get it from an Ethiopian market. It’s dried and ground chickpeas)
2 Large Onions (Finely Chopped)
1 C. Spiced Butter (recipe on this blog)
5 t. Garlic (Minced)
1 T. Berbere
2 t. Salt
10 C. Water
Method
1. In medium pot, saute onion and garlic with butter until translucent. Add berbere and simmer 5 minutes on low. Add water to prevent sticking. Add remaining water and mix in shiro by slowly adding and stirring. Let cook until thick but runny, about 20 minutes. If you like it thicker, add more shiro.
Notes: This recipe makes a ton of shiro and can be easily cut down. You can also add more garlic or jalapenos if you desire.
Ingredients
4 C. Red Lentils (these can be tough to find in regular grocery stores, but look with the Indian food…they cook WAY quicker than brown lentils and this dish works much better with them. That said, if you can’t find them, use brown lentils, but you’ll need extra cooking time and more water)
1 Large Onion (Finely Chopped)
1 C. Spiced Butter (recipe on this blog)
5 t. Garlic (Minced)
2 T. Berbere
2 t. Salt
2 C. Water
Method
1. In a large pot, saute onion, garlic and berbere in spiced butter until onions translucent. Add lentils and water, then simmer about 20 minutes.
Ingredients
3 Large Onions (Chopped)
3 Large Carrots (Diced)
1/2 White Cabbage (Shredded)
1/4 C. Spiced Butter (recipe on this blog)
2 Cloves Garlic (Minced)
1/2 t. Ground Ginger
1/2 t. Turmeric
1/2 t. Curry Powder
1/2 t. Black Pepper
1 t. Salt
4 C. Water
Method
1. Saute onions, garlic and carrots in oil. Add cabbage, water and spices. Cook on low until soft, about 20-30 minutes
Notes: This is a nice mild Ethiopian dish to serve along side the spicier dishes. It’s good to mix with the spicy dishes, and it’s also a nice option for those new to Ethiopian food or vegetarians.
Ingredients
5 Medium Onions (Chopped Finely)
3 Medium Tomatoes (Chopped)
3 T. Spiced Butter (recipe on this blog)
1 t. Berbere
Salt
Method
1. Melt butter in pan and stir fry onions until translucent. Add tomatoes and cook 2-3 minutes. Add berbere (more or less to taste) and salt.
2. Serve on injera as a side dish to other Ethiopian dishes.
Notes: This is my absolute favorite Ethiopian dish–it makes everything else taste better when you mix them together. I had a hard time making this recipe taste right and actually got sick eating street food in Ethiopia in an attempt to perfect it (I still say that was the tastiest thing I ate in Ethiopia, so I don’t mind that I got sick!).
Ingredients
Ground Beef, Pork Shoulder Roast or Chicken Breasts
1-2 Cans Pinto Beans and Liquid
1-2 Cans Diced Green Chilies
Salt, Pepper, Garlic, Onion and Cumin
Method
1. Combine all in a crock pot and cook on low all day or high 4-5 hours.
2. Serve over nachos, in bowl like chile, dress like tacos or burritos, etc.
Notes: This recipe comes from Laura who was adopting from Ethiopia at the same time as us. We were all trying to find new recipes that would make a bunch of food for freezing so we’d have meals ready to go when we came home from Ethiopia with our kids. Laura said she catered her own wedding using this recipe and that everyone loved it, so I had to give it a try. It’s amazing!! Don’t let the simplicity fool you–this makes the meat taste exactly like it does in your favorite Mexican restaurant. We usually make it with Pork, then turn it into burritos, enchiladas, tortilla soup, etc.
Ingredients
2 C. Chicken or Pork
1 C. Onion (Diced)
1/3 C. White Wine
2/3 C. Chicken Broth
2 1/2 T. Garlic (Chopped)
2 t. Pepper
2 t. Oregano
2 1/2 t. Salt
2 1/2 Limes (Juiced)
1 Can Pinto Beans
1 C. Cheddar Cheese (Shredded)
Method
1. Combine all ingredients except cheddar cheese in crock pot and cook all day.
2. Roll meat mixture in softened tortillas (the par baked ones work especially well here, as do homemade ones made from a mix).
3. Pour sauce from crock pot over top of rolled enchiladas, cover with cheese and bake at 400 for 20-25 minutes.
Notes: These can be made very easily using the Laura’s Crock Pot Chalupas (recipe on this blog) recipe as the filling, then just covering with cheese and baking. I do that if I have leftover (frozen) chalupa meat. Great with Green Chile (recipe on this blog).
Ingredients
1 Lb. Sharp Cheddar Cheese (Grated)
1 Lb. Mozzarella Cheese (Grated)
3 C. Milk
7 T. Butter
1/2 C. Flour
1/2 C. Parmesan Cheese
1/4 C. Romano Cheese
2 t. Tabasco
1/2 t. Pepper
1 Lb. Rigatoni (or other lined pasta…it needs to have the lines on it)
1/4 t. Chili Powder or Hot Paprika
3/4 C. Milk
Method
1. Combine Cheddar and Mozzarella. In a small saucepan, heat milk until near boiling. Turn off heat. Melt butter in heavy, large saucepan big enough to hold all of pasta. Boil noodles.
2. When foam from butter recedes, remove from heat, add flour and mix well. Return to medium low heat and, stirring occasionally, simmer for 2-3 minutes to cook, but not brown, the flour. Gradually stir in hot milk. Raise heat to medium high and continue stirring until mixture is smooth and thick, about 5 minutes. Add Parmesan and Romano cheese. Whisk until smooth. Add tabasco and white pepper to blend.
3. Drain pasta and fold into milk sauce.
4. Preheat oven to 375. Layer half of pasta mixture into lasagna pan. Top with half the cheese mixture. Repeat. Top with chili powder, sprinkled evenly over top.
5. When ready to bake, drizzle 3/4 C. milk over top. Bake 1 hour.
Notes: This recipe is from my friend Kim, via Pasta & Co. When I was a little girl, a family lived in my Grandparent’s guest cottage and before they left every summer, the man would make the most unbelievable Mac & Cheese. He’d package it in those little aluminum foil loaf pans and stock our freezer. I’ve been trying for the last 8 years to recreate that mac and cheese and never came close until this recipe–this recipe is perfect, it’s just like John’s was and it’s just like I remembered!
Ingredients
1 Can Cream of Celery Soup
1 C. Milk
1/4 t. Pepper
1/4 t. Salt
1/4 t. Paprika
1 C. Vegetables
2 C. Chicken (Cubed and Cooked)
2 C. Egg Noodles (Cooked and Drained)
1/2 C. Parmesan Cheese
1 C. Cheddar Cheese (Shredded)
French’s Fried Onions
Method
1. Boil noodles. Cook chicken with salt, pepper and paprika. If you’re using hard vegetables (i.e., carrots), then cook them with the chicken.
2. Stir the cooked noodles, chicken and veggies with the soup, milk and Parmesan. Add to casserole. Top with Cheddar and French’s Fried Onions.
3. Bake at 400 for 25 minutes.
Notes: This is a recipe my friend Kim found–we’ve both contributed to the modifications 
