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) 

Beef Kebabs

Adapted from: Artisan bread in 5 min a day by Jeff Hertzberg & Zoe Fancois

Meat patties:

1.5 lb ground meat (beef, lamb, or lamb + veal)

1 t cayenne

1 t cumin

1 t coriander

1 t black pepper

ground sumac for sprinkling

Other stuff to serve it with:

Thinly sliced sweet or red onions

Finely chopped parsely

Pita bread

1. Combine meat patties ingredients and shape into patties that can fit into pitas
2. Grill patties until well done (no rare allowed here... but no charcoal patties either!)
3. Sprinkle patties with ground sumac
4. Fill pita with other stuff + meat and enjoy!

Note: This makes medium spicy patties. Adjust to suit your preferences.

Slow-cooker Swedish Meatballs

2 lbs. hamburger
3 cans cream of mushroom soup 2 eggs
1/2 c. minced onions
1 c. bread crumbs or rice

Mix burger, eggs, onions, bread crumbs or rice in a large bowl. Shape into balls about the size of golf balls. Put oil in a skillet to brown the meatballs, just enough oil to cover the bottom of the pan. Drain them on paper towels to get the grease off them. Put one can of mushroom soup in the bottom of your crock pot. Layer some meatballs, then mushroom soup, then meatballs, then mushroom soup, until done. Cook in crock pot for about 3 to 5 hours. Serve over noodles or sliced potatoes.

Moussaka

Ingredients

• 3 eggplants, peeled and cut lengthwise into 1/2 inch thick slices
• salt
• 1/4 cup olive oil
• 1 tablespoon butter
• 1 pound lean ground beef
• salt to taste
• ground black pepper to taste
• 2 onions, chopped
• 1 clove garlic, minced
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon fines herbs
• 2 tablespoons dried parsley
• 1 (8 ounce) can tomato sauce
• 1/2 cup red wine
• 1 egg, beaten
• 4 cups milk
• 1/2 cup butter
• 6 tablespoons all-purpose flour
• salt to taste
• ground white pepper, to taste
• 1 1/2 cups freshly grated Parmesan cheese
• 1/4 teaspoon ground nutmeg

Directions

1. Lay the slices of eggplant on paper towels, sprinkle lightly with salt, and set aside for 30 minutes to draw out the moisture. Then in a skillet over high heat, heat the olive oil. Quickly fry the eggplant until browned. Set aside on paper towels to drain.
2. In a large skillet over medium heat, melt the butter and add the ground beef, salt and pepper to taste, onions, and garlic. After the beef is browned, sprinkle in the cinnamon, nutmeg, fines herbs and parsley. Pour in the tomato sauce and wine, and mix well. Simmer for 20 minutes. Allow to cool, and then stir in beaten egg.
3. To make the bechamel sauce, begin by scalding the milk in a saucepan. Melt the butter in a large skillet over medium heat. Whisk in flour until smooth. Lower heat; gradually pour in the hot milk, whisking constantly until it thickens. Season with salt, and white pepper.
4. Arrange a layer of eggplant in a greased 9x13 inch baking dish. Cover eggplant with all of the meat mixture, and then sprinkle 1/2 cup of Parmesan cheese over the meat. Cover with remaining eggplant, and sprinkle another 1/2 cup of cheese on top. Pour the bechamel sauce over the top, and sprinkle with the nutmeg. Sprinkle with the remaining cheese.
5. Bake for 1 hour at 350 degrees F (175 degrees C).

Shepherd's Pie

• 1 stalk celery, chopped
• 3 carrots, peeled and chopped
• 1 parsnip, peeled and diced
• 1 small rutabaga, chopped
• 1/4 cup frozen green peas
• 1 pound ground lamb
• 1 onion, chopped
• 1 clove garlic, chopped
• 1 (8 ounce) can tomato sauce
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried sage
• 1/2 cup milk, or as needed
• 3 cups prepared mashed potatoes
• 2 tablespoons grated Parmesan cheese

Directions

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Place the celery, carrots, parsnip, rutabaga, and peas into a large saucepan and fill with 1 inch of water. Bring to a boil, cover, and steam for 15 minutes, or until vegetables are tender.
3. Meanwhile, crumble the ground lamb into a large skillet set over medium heat. Add onion and garlic; cook and stir until lamb is no longer pink. Drain off any grease. Stir in the steamed vegetables and tomato sauce. Season with salt, pepper, thyme and sage. Transfer everything to a greased 7x11 inch baking dish.
4. Mix enough milk into the mashed potatoes to make them spreadable. Spread them over the top of the casserole and garnish with a sprinkling of Parmesan cheese.
5. Bake for 25 minutes in the preheated oven, until the top is browned and the casserole is heated through.

Sloppy Mexican Lasagna

2 lbs. hamburger meat (lean-ish)

1 large onion, chopped

1 can black olives, chopped

1 can enchilada sauce

1 16-oz jar Thick'n'Chunky Salsa

1 15-oz. can tomato sauce

at least 16-oz shredded colby jack cheese

1 can Golden mushroom soup

18 corn tortillas

1. Preheat the oven to 350 deg F.
2. Saute onions then brown with the beef. Drain the grease.
3. Add olives, soup, sauce, and salsa.
4. Simmer over medium heat for 15 min (be careful not to scorch the bottom of the pan).
5. Spray a 9x13 inch pan with cooking spray.
6. Layer 6 tortillas, 1/3 meat mixture, 1/3 cheese. Repeat 2 more times.
7. Bake in the oven for 30-35 min until it's bubbly.
8. Serve with salad, sour cream, guacamole, and/or whatever else you feel like eating :)

"Real Texas Chili"

From: Food Network

3 lb. ground chuck

2 cloves garlic, minced

6 T. chili powder

5 T. flour

1 T. dried oregano

1 t. ground cumin seeds

2-3 cans beef broth

2 small cans drained pinto beans (optional)

Garnishes: sour cream and lime wedges

1. Brown beef in small amount of oil. Drain off fat.
2. Add garlic and cook 2 min.
3. Add chili powder, flour, oregano, and cumin.
4. Cook until meat is well coated. Slowly add 2 cans broth and stir well.
5. Partially cover and simmer for 45 min.
6. Season with salt and pepper.
7. Simmer again for 45 min.

Leftovers are great. Serve with squeezed lime juice and top with sour cream and crusty bread.

Homemade Argentine Spaghetti Sauce (Tuco Italiano)

From a website that is no longer available

2 lb ground beef

2 T. olive oil

4 hot italian sausages

2 medium onions, chopped

2 carrots, grated

1 green pepper, thinly sliced

1 red pepper, thinly sliced

6 cloves garlic, minced

1 stick of celery

3 T. dried oregano

1 T. dried

2 t. salt

1 t. black pepper

1 c. dry white wine

1/2 c. tomato paste

2 c. tomato puree

1 T. sugar

1. Heat oil in a pot, and brown the sausages in it. Set aside to cool and slice into bite sized pieces.
2. Brown the onions. When they become translucent, add the ground beef and brown. Drain off the fat, and set it aside.
3. Cook the carrots, celery, and peppers in the same pot. When they are tender, add the garlic and ground beef.
4. Add the white wine and all the tomato products. Bring to a simmer.
5. Add the seasoning and sugar. Adjust seasoning as desired. (I like to add extra oregano, salt, and pepper.)
6. Simmer for 45 min. Add sausages in the last 5 minutes of cooking to heat through.
7. Serve on your favorite pasta.

Thai Ground Beef Salad

Adapted from: Family Circle

Dressing:

1/3 c. vegetable oil

1/3 c. rice-wine vinegar (white)

1 T. dark sesame oil

1 t. sugar

1 t. ground ginger

1/4 t. garlic salt

1 c. cilantro leaves

Shake all the ingredients in a sealed container until well mixed.

Salad:

2 lb. ground chuck

3 cloves garlic, minced

1/2 t. cayenne pepper

1 t. salt

2 carrots, peeled and cut into slender 1 x 1/4 inch sticks

1 sweet red pepper, seeded and chopped into 1 x 1/4 inch sticks

1 small red onion finely diced

1 head green lettuce, chopped

1. Brown the beef in a skillet. Drain the grease (very important).
2. Return the beef to the skillet and add the garlic, cayenne pepper, and salt. Cook for 4 more minutes, stirring well.
3. Let the beef cool (it can sit in the fridge until you're ready to make and serve the salad).
4. Stir red onion into beef.
5. Mix carrots, red pepper, and lettuce together.
6. Top lettuce with beef.
7. Pour desired amount of dressing on top. Toss and enjoy!

Beef Empanadas (or Empanadas Salteñas from Argentina)

This recipe is a translation and simplification of the recipe

I found on an Argentine website that is no longer online.

It's one of Nathan's favorites. The pastry shells, called

tapas de empanadas, are available in stores where they

import latin food, but for those of us far removed

from such luxuries, we have to make our own.

Empanadas Salteñas

Pastry crust:

8 c. unbleached all-purpose flour

10 oz. unsalted butter, softened

1 egg, lightly whisked

1.5 t. salt

1.5 c. room temperature water

1) Make a mound of flour with a dent in the middle, forming a bowl.

Place the soft butter and egg in the center of the bowl.

2) Mix the flour, egg, and butter by folding the flour into the liquid.

Mix until the blend reaches an even consistency.

3) Dissolve the salt in the water. Add water to the flour mixture 1/4 c.

at a time until the dough forms a ball. Kneed for 5 minutes, and

cover with a damp towel to let rest for 15 minutes.

4) Dust the counter with flour and roll the dough out into 8 inch circles

that are 1/4 inch thick. Place wax paper or extra flour between the

shells to keep them from sticking together.

Filling:

2 T. olive oil

4 lb ground beef (less than 20% fat is preferable)

6 hard boiled eggs, diced

4 medium cooking onions, diced

1 c. pitted green olives, diced

1/4 c. seedless raisins

3 T. oregano

3 T. garlic powder

3 T. roasted red pepper, minced

4 cubes of Knorr beef bullion

Salt and black pepper to taste

1) Heat olive oil in a large pot, and add diced onions.

Cook until soft and translucent.

2) Add beef to pot and brown.

VERY IMPORTANT: Drain the meat before proceeding.

3) Add oregano, garlic powder and beef bullion cubes to meat

and mix in thoroughly.

4) Mix in the remaining ingredients, and let the filling cool to

room temperature.

PRE-HEAT OVEN TO 350 DEGREES F.

Putting it all together:

1) Take 2-3 tablespoons of filling and place it in the middle of

an 8 in pastry shell.

2) Fold the shell closed so that the filling is still in the center

of the shell, but the edges can

be pinched together. You may want to wet you finger with

some water and run it over the

edge where the dough is supposed to stick together.

3) Crimp the edges of the shell so that it is firmly sealed shut.

The result should be a half circle with filling held inside.

4) Place these on a greased cookie sheet and use a fork to stab

holes in the top of each empanada so that they don't expand

and lose their shape during baking.

5) Cook about 20 minutes or until the outside of the pastry

dough is golden brown.

This is a great recipe to serve with potato or lettuce salad.

Plan for at least 2 or 3 empanadas per person. This recipe

is just as good when cut in half. Enjoy!