Ingredients
2 T. Olive Oil
2 Carrots (Peeled and Diced)
Fresh Pepper
6 C. Chicken Broth
Fresh Ginger
1 C. Frozen Peas
1 lb. Frozen Potstickers
2 T. Soy Sauce
2 T. Parsley
4 Scallions (Thinly Sliced)
Method
1. Saute carrots in olive oil. Add rest of ingredients and simmer until cooked through.
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 C. Onion (chopped)
1/3 C. Fresh Cilantro (chopped)
3 T. Flaked Sweetened Coconut
2 T. Lime Juice
1 T. Mango Chutney
1 t. Sugar
1 t. Cumin
1 t. Green Chile (minced)
1/4 t. Salt
2 Garlic Cloves
Method
1. Combine all ingredients in food processor and process until smooth. Serve with Black Pepper Shrimp (recipe on this blog) or Crab Cakes (recipe on this blog)
Notes: This recipe comes from my friend Kim!
Ingredients
1 egg (room temperature)
1 egg yolk (room temperature)
1/4 C. Sugar
1 1/2 C. Whole Milk
1/4 C. Cream of Wheat
1/2 C. Butter (cut into bits)
2 t. Lemon Juice
1/2 t. Vanilla Extract
1 Pkg. Pepperidge Farm Puff Pastry (in the freezer section, near the frozen pie shells)
Method
1. Beat eggs until frothy. Beat in sugar until thick and foamy, about 4 minutes (a Kitchenaide stand mixer will help here)
2. Heat the milk in a medium pot until hot, but not boiling. Remove from heat and whisk into egg mixture in thin stream until all the milk is used up–never stop whisking.
3. Pour custard mixture back into pot and set on medium-low heat, stirring constantly, about 3-4 minutes.
4. Gradually sprinkle in Cream of Wheat, letting it flow out of your hand gradually. Add a pinch of salt.
5. Reduce heat to low and cook until thick and smooth, about 5-6 minutes. Whisk in pieces of cut up butter, incorporating completely.
6. Remove from heat, place a piece of plastic wrap directly on the surface of the custard and cool completely. Once cool, stir in lemon juice and vanilla.
7. Lay one piece of puff pastry in bottom of baking dish and cover with custard. Lay second piece of puff pastry on top (it will sink)
8. Bake at 350 about 1 hour. It’s ready when top piece of puff pastry has risen to the top, puffed and browned.
9. Cool slightly and serve warm.
Notes: This was my absolute favorite dessert while living in Greece–way better in my opinion than Baklava! Before leaving the country, I asked our school cooks for the recipe and they gave me the recipe for something else on accident. I’ve been trying to recreate this dish ever since, with no luck. I found this traditional recipe online and modified it to make it easier–I use the puff pastry instead of the many sheets of Filo and butter. It doesn’t look quite as pretty, but it tastes fantastic! Bryan has heard me gush about this dish for years now and the first time I made it this way his response was–”Whoa, I need more of that.” It’s pretty awesome 
.
