Sunday, August 29, 2010

Ethiopian Chick Pea Mash

2-3 T. olive oil
2-3 jalapenos, seeded and minced
2 inches fresh ginger, grated
3 c. cooked chick peas (with about 1 cup water or juice from can or from cooking them)
juice of 1 lemon
salt to taste

  1. Saute jalapenos until tender.
  2. Add ginger and cook for about 1 min.
  3. Add chick peas and liquid. Stir and bring to a boil.
  4. Add lemon juice, mash really well, until nearly the consistence of humus.
  5. Serve hot with Yemenite flat bread or Injera.

Yemenite Bread (Lachuch)


2.2 lbs. white flour
1 t. dry yeast
2 T. semolina
1 T. salt
1/2 t. sugar
6 c. lukewarm water
3 c. room temperature water

  1. Mix 6 cups warm water, salt, 1/4 t sugar, and yeast in a big bowl.
  2. Boil 3 cups water and cook semolina in it.
  3. Let boiled water cool, then add it to the yeast mix.
  4. Gradually add flour and mix the dough until it's the consistency of thin pancake mix.
  5. Let dough rise for at least 2.5 hours (it can sit in the refrigerator overnight)
  6. Heat a non-stick skillet with a lid over medium heat. Spread batter on the pan like a crepe and cover it until the top of the bread looks cooked. Flip the bread and cook for a few more minutes. Set aside. Repeat until all the batter is cooked. (It should taste like a yeasty crepe)
  7. Enjoy with Middle Eastern or Ethiopian food (in place of Injera)

Misir Wot (Ethiopian Spicy Lentils)

1 1/2 c. red lentils
3 c. water
1 large onion, finely chopped
2 T. olive oil
3 cloves garlic, minced
2 T. Berbere spice mix (see recipe on this blog)

  1. Heat oil in a large skillet and saute onions until they're translucent. Add garlic and lentils.
  2. Stir fry lentils until the skins become slightly darker. Add water, Berbere spice mix, and allow them to simmer until lentils are soft and nearly disintegrated. (You might need to add more water as the lentils cook.)

Berbere Spice Mix

2 t. ground cumin
1/4 t. ground cloves
3/4 t. ground cardamom
1/2 t. ground black pepper
1/4 t. ground allspice
1 t. ground fenugreek seeds
1/2 t. ground coriander seeds
2 t. ground cayenne pepper
1 t. ground ginger
1/4 t. turmeric
1 t. salt
2 t. paprika
1/8 t. ground cinnamon

Thursday, August 26, 2010

Chocolate Shell... world's best ice cream topping

1/2 c. semi-sweet chocolate chips
1 T. canola (or vegetable) oil
3 T. peanut butter (chunky or smooth)

  1. Microwave chocolate chips mixed with oil for 30 seconds at medium power.
  2. Stir chocolate.
  3. Repeat steps 1 and 2 until chocolate is just melted. DO NOT OVERHEAT.
  4. Stir in peanut butter.
  5. Put on ice cream before it re-solidifies. It can be re-heated as long as no water gets in it... this will make it scorch when it gets re-heated.

Basic Tomato Sauce

1 28-oz can petite diced tomatoes - no extra seasoning
2 medium ripe tomatoes, chopped
1/3 c. shredded carrots
2 T. olive oil
2 medium onions, finely chopped
3 cloves garlic, minced
3 bay leaves
1 T. dried oregano
2 T. fresh basil, chopped
1 t. dried crushed red pepper
1 t. salt
1/2 t. sugar
black pepper to taste
  1. Heat oil in a skillet and cook onions until they're translucent.
  2. Add garlic, carrots, and bay leaves. Cook for 2 minute.
  3. Add chopped and canned tomatoes, basil, oregan, and red pepper.
  4. Season with salt and pepper to taste.
  5. Simmer for at least 30 min before serving.

Potato Gnocchi

From: My mama's kitchen :)

2 c. leftover COLD mashed potatoes (ready to eat - except cold)
1 egg
2-4 c. all-purpose flour ( amount depends on the moisture in the potatoes)

  1. Get a big pot of water ready to boil.
  2. Scramble the egg and mix it well with the mashed potatoes.
  3. Slowly add flour, stirring it in until the dough reaches a consistency a little softer than play-dough.
  4. Roll the dough into a snake about 1/2 inch in diameter. Slice the snake with a sharp knife to make 1/2 inch by 1/2 inch cylinders. Make them all about the same size so they all cook the same amount of time. As you cut them, keep them dusted with flour so they don't stick to each other.
  5. When the water boils, add a couple handfulls of gnocchis and stir gently. Keep the water boiling. The gnocchis will float to the surface of the water when they are cooked. Scoop the cooked gnocchis out of the water and set aside in a bowl. Sprinkle them occasionally with a little olive oil to keep them from sticking to each other. Cook the gnocchis in batches until they are all cooked.
  6. Serve with any Italian sauce you wish... I like herb and garlic sauce or tomato sauce.
  7. Share with friends and family... it makes them taste better :)