Ethiopian Spicy Ground Beef Stew

My Ethiopian Cooking: Spicy Ground Beef Stew (Minchet Abish Wot)
From: http://yewoinfamilycooking.blogspot.com/2008/01/ethiopian-spiced-ground-beef-stew.html

Ingredients:
1 lb ground lean beef
1cup red onion or shallot (finely chopped)
3 tablespoon red hot chili pepper(berbere)
¼ cup purified butter **
4 cup boiled water
¼ teaspoon false cardamom *
A pinch of ginger
½ teaspoon fresh minced garlic or garlic powder
¼ teaspoon bishop weed*
Salt to taste
Preparation:
1st Step: In medium pot, cook the onion using the one cup boiled water by adding two tablespoon each time until the onion is golden brown and soft. (takes10 minutes);
2nd Step: Add one cup of boiled water to the cooked onion, berbere(red chili powder), garlic, ginger, bishop weed and stir it well; add the purified butter, stir very well and one cup of water; (10 minutes);
3rd Step: Spread out and sprinkle the ground beef into the onion pot, add two cups of water; Mix it well and cook for 20 minutes;
4th Step: Add salt and false cardamom; cook it for 5 minutes. Remove from heat.
* You will find these spices in Ethiopian or Indian shops/groceries
** Please click here to see how to prepare Purified Butter (Nitir Kebe) 

Kelly's Yogurt Chicken

1/3 c. Plain Yogurt
1/4 c. Apricot preserves
1 t. Cumin
1 lb. Chicken Breasts

1. Preheat the oven to 350 deg F.  Season chicken with salt and pepper.  Bake for 30 min.
2. Mix other ingredients and add on top of chicken. Bake 15 more min.

Pesto with Arugula

• 1 1/2 cups baby arugula leaves
• 1 1/2 cups fresh basil leaves
• 2/3 cup pine nuts
• 8 cloves garlic
• 1 (6 ounce) can black olives, drained
• 3/4 cup extra virgin olive oil
• 1/2 lime, juiced
• 1 teaspoon red wine vinegar
• 1/8 teaspoon ground cumin
• 1 pinch ground cayenne pepper
• salt and pepper to taste

Blend leaves, nuts, garlic, and olives in food processor until finely chopped.  Add remaining ingredients and blend until smooth.

Hummus

• 2 cups canned garbanzo beans, drained
• 1/3 cup tahini
• 1/4 cup lemon juice
• 2 cloves garlic, halved
• 1 tablespoon olive oil
• 1 pinch paprika
• 1 teaspoon minced fresh parsley (for sprinkling on top after it's blended)

1 teaspoon salt

Combine all the ingredients in a food processor and blend until smooth.  Adjust seasoning to taste


Variations:


Extra zesty - Add 1 t lemon zest and 1 t ground sumac


Spicy - Add 1 T cumin and 1 t cayenne pepper to taste


Roasted garlic - Place half a head of garlic, separated into individual cloves in oven at 350 deg F until the cloves are soft.  Remove peels.  Use roasted garlic instead of raw garlic.

Curried Coleslaw with Peas

• 1 (10 ounce) package frozen peas, thawed and boiled
• 2 cups finely shredded cabbage
• 1 green onion, thinly sliced
• 3/4 cup salted roasted peanuts or cashews, coarsely chopped
• salt to taste

Dressing:

• 1/4 cup sour cream or plain yogurt
• 1/4 cup mayonnaise
• 1 teaspoon prepared mustard
• 1 teaspoon white wine vinegar
• 1/4 teaspoon curry powder

Combine dressing ingredients.  Mix remaining vegetables in a large bowl.  Toss to coat everything evenly.  

Best enjoyed the day it's made.

Crockpot Chicken Corn Chowder

6 slices bacon, diced (optional)
1 large onion, chopped
3 cloves garlic, minced
16 oz frozen sweet corn
1 16 oz can cream-style corn
3 med potatoes, diced
2 carrots, finely sliced
2 T brown sugar
2 t Worcestershire sauce
salt to taste
1 c. cream of (chicken, mushroom, etc) soup or water or chicken stock

Pre-boil potatoes and carrots until slightly tender.
Mix all ingredients in crockpot.
Cook in crockpot for 4-7 hours on low.

Blueberry Cobbler

3 lb fresh blueberries
3 c. flour
2 1/2 c. sugar
3 eggs, beaten
1/2 c. butter, melted
1/2 c. milk
1-2 t. cinnamon

1. Preheat oven to 350 deg F.
2. Mix flour, sugar, and cinnamon
3. Mix eggs and flour mix.  
4. Add milk and flour mix.
5. Put blueberries in greased 13x9 inch pan
6. Top with flour mixture.
7. Bake 45 min.