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 :)

Corn Bread

Adapted from Foodnetwork

1 c. all-purpose flour

1 c. yellow cornmeal

3 T. sugar

1 1/2 t. baking powder

1/2 t. salt

1 c. buttermilk (or regular milk with 1 T. vinegar)

1/4 c. canola or vegetable oil

1 large egg

1. Preheat the oven to 400 deg F and spray a 9x9 inch square pan with oil.
2. Combine dry ingredients.
3. Stir in wet ingredients and mix well.
4. Spread the batter in the pan and bake for 20 minutes. Stab the middle of the bread with a knife, and if it comes out clean, the bread is done cooking.

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)

From: amideastfeast.com

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

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.