Yield: 4 servings
This is the most common dessert offered in Eritrean restaurants. It never seems to vary, no matter where you eat it. The grenadine syrup is manufactured locally by the Asmara Wine and Liquor Company.
2 bananas, peeled and sliced
1 guava, peeled and cubed
1 papaya, peeled, seeded, and cubed
2 oranges, peeled and cut in pieces
¾ cup grenadine
1. Divide equal portions of each fruit into 4 bowls.
2. Drizzle 3 tablespoons of grenadine syrup over each portion.
3. Mix gently and serve.
Showing posts with label side dishes. Show all posts
Showing posts with label side dishes. Show all posts
Monday, December 5, 2011
Tsega Zigni (Spicy Beef Stew)
Yield: 4 servings
For extra flavor and richness, replace the oil with Ghee (see below).
½ cup oil
1 onion, finely diced
3 teaspoons berbere
1 pound beef stew meat, cut into ½ inch cubes (or smaller)
3 tablespoons tomato paste
1 teaspoon salt
1. Heat the oil in a pot. Add the onion and sauté it until it is golden.
2. Add the berbere and stir. Add the beef to the pot, and mix well to coat each piece with the onion and spice
mixture.
3. Cook over a low heat, stirring, for 3 minutes.
4. Add the tomato paste and 4 cups of water to the pot. Add the salt and mix well.
5. Bring the stew to a boil, then reduce the heat and simmer for 25 minutes.
6. Serve with injera or another bread.
For extra flavor and richness, replace the oil with Ghee (see below).
½ cup oil
1 onion, finely diced
3 teaspoons berbere
1 pound beef stew meat, cut into ½ inch cubes (or smaller)
3 tablespoons tomato paste
1 teaspoon salt
1. Heat the oil in a pot. Add the onion and sauté it until it is golden.
2. Add the berbere and stir. Add the beef to the pot, and mix well to coat each piece with the onion and spice
mixture.
3. Cook over a low heat, stirring, for 3 minutes.
4. Add the tomato paste and 4 cups of water to the pot. Add the salt and mix well.
5. Bring the stew to a boil, then reduce the heat and simmer for 25 minutes.
6. Serve with injera or another bread.
Fül (Bean Stew)
Yield: 4 large servings
This is a common dish throughout Eritrea, even in the small villages. We have eaten it most often for breakfast at our local Yemeni restaurant. We also ordered it when we went to Massawa (on the Red Sea coast) but it took a few tries before the waitress understood we foreigners really did want to eat it with our Cappuccino (that arrived with no milk). The stew is easy to make, keeps and reheats beautifully. In Eritrea it is eaten without utensils. Each bowl is served with hard rolls or bread that you tear off into pieces and scoop up the stew. In Eritrea, as in Morocco, each person does not get a separate bowl; instead, bowls are shared.
3 tablespoons oil
1 large onion, finely diced
¾ teaspoon berbere
2 cups dried fava or pinto beans, soaked overnight and drained
1 teaspoon salt
1/8 teaspoon black pepper
¼ teaspoon dried oregano
1 tomato, diced
2 Anaheiim chili peppers, seeded and diced.
1. In a large pot, heat the oil and sauté the onion until it is golden. Stir in the berbere.
2. Add the beans and 4 cups of water; bring to a rolling boil. Then decrease the heat until it simmers.
3. Cover the pot and simmer for at least 1 hour, or until beans are tender. Check occasionally to see that the beans are still covered with water. If they are not, add more water.
4. Remove 2 cups of cooked beans and put them in a blender. Add 1 cup of hot water and purée.
5. Pour the purée back into the pot and bring the mixture to a boil for 5 minutes. You will have two textures of beans: paste and whole beans
6. Remove the pot from the heat. Add the salt, pepper, and oregano. Stir.
7. Serve in bowls, garnished with pieces of tomato, onions, and peppers.
This is a common dish throughout Eritrea, even in the small villages. We have eaten it most often for breakfast at our local Yemeni restaurant. We also ordered it when we went to Massawa (on the Red Sea coast) but it took a few tries before the waitress understood we foreigners really did want to eat it with our Cappuccino (that arrived with no milk). The stew is easy to make, keeps and reheats beautifully. In Eritrea it is eaten without utensils. Each bowl is served with hard rolls or bread that you tear off into pieces and scoop up the stew. In Eritrea, as in Morocco, each person does not get a separate bowl; instead, bowls are shared.
3 tablespoons oil
1 large onion, finely diced
¾ teaspoon berbere
2 cups dried fava or pinto beans, soaked overnight and drained
1 teaspoon salt
1/8 teaspoon black pepper
¼ teaspoon dried oregano
1 tomato, diced
2 Anaheiim chili peppers, seeded and diced.
1. In a large pot, heat the oil and sauté the onion until it is golden. Stir in the berbere.
2. Add the beans and 4 cups of water; bring to a rolling boil. Then decrease the heat until it simmers.
3. Cover the pot and simmer for at least 1 hour, or until beans are tender. Check occasionally to see that the beans are still covered with water. If they are not, add more water.
4. Remove 2 cups of cooked beans and put them in a blender. Add 1 cup of hot water and purée.
5. Pour the purée back into the pot and bring the mixture to a boil for 5 minutes. You will have two textures of beans: paste and whole beans
6. Remove the pot from the heat. Add the salt, pepper, and oregano. Stir.
7. Serve in bowls, garnished with pieces of tomato, onions, and peppers.
Spinaci (Sautéed Spinach Greens)
Yield: 4 servings
This is best made with fresh spinach, but you can use any green: Costa (Swiss Chard) – steam for 8 minutes before sautéing or Homli (Mustard Greens) – steam for 5 minutes before sautéing. If you use frozen spinach, 30 ounces is enough. Defrost and drain the leaves thoroughly, then follow the instructions from Number 2 on.
3 bunches (about 40 ounces) fresh spinach, washed
3 tablespoons oil
6 cloves garlic, sliced
½ teaspoon salt
1. Cut off and discard the stems of the spinach leaves. Set the leaves aside.
2. Heat the oil in a large frying pan and sauté the garlic slices until they begin to turn golden. Add the spinach leaves to the pan.
3. Stir the leaves well to coat with the oil and garlic. Cover the pan and cook over a medium heat for 1 minute.
4. Uncover the pan and cook the leaves for 5 minutes more, stirring occasionally, until they are soft and dark green.
5. Sprinkle the spinach with salt and serve.
This is best made with fresh spinach, but you can use any green: Costa (Swiss Chard) – steam for 8 minutes before sautéing or Homli (Mustard Greens) – steam for 5 minutes before sautéing. If you use frozen spinach, 30 ounces is enough. Defrost and drain the leaves thoroughly, then follow the instructions from Number 2 on.
3 bunches (about 40 ounces) fresh spinach, washed
3 tablespoons oil
6 cloves garlic, sliced
½ teaspoon salt
1. Cut off and discard the stems of the spinach leaves. Set the leaves aside.
2. Heat the oil in a large frying pan and sauté the garlic slices until they begin to turn golden. Add the spinach leaves to the pan.
3. Stir the leaves well to coat with the oil and garlic. Cover the pan and cook over a medium heat for 1 minute.
4. Uncover the pan and cook the leaves for 5 minutes more, stirring occasionally, until they are soft and dark green.
5. Sprinkle the spinach with salt and serve.
Grammy Pettengill’s Baked Beans
2 lbs Kidney Bean
½ tsp of baking soda
1 cup of white suga
½ cup of brown sugar
2 tsp of dry mustard
1 tsp of salt
1 tsp of pepper
1 quartered onion
1 lb of salt pork or bacon
1 bottle of ketchup
Directions:
Soak beans overnight in plenty of water to cover 1-2 inches over. Add baking soda, stir in water. In the morning, put beans on the stove as they are. Bring to a boil and boil for 20-25 minutes. DON’T let them boil over.
Remove from the stove and drain while beans are draining take white sugar, brown sugar, dry mustard, salt, and pepper in a separate pan and add 2 cups of boiling water and stir ingredients until dissolved.
Put ½ beans in bottom of large baking pot. Add quartered onion and salt pork or bacon and a few squirts of ketchup. Add the rest of the beans and ½ cup of more ketchup. Pour mixture over this and add enough hot water to cover ½ inch over beans. Cover and bake at 325˚F for about six hours. You may need to add water as water boils down. Do not stir. At 3 hours taste and add sugar if not sweet enough. When they are soft they are done. They are even better the next day!
½ tsp of baking soda
1 cup of white suga
½ cup of brown sugar
2 tsp of dry mustard
1 tsp of salt
1 tsp of pepper
1 quartered onion
1 lb of salt pork or bacon
1 bottle of ketchup
Directions:
Soak beans overnight in plenty of water to cover 1-2 inches over. Add baking soda, stir in water. In the morning, put beans on the stove as they are. Bring to a boil and boil for 20-25 minutes. DON’T let them boil over.
Remove from the stove and drain while beans are draining take white sugar, brown sugar, dry mustard, salt, and pepper in a separate pan and add 2 cups of boiling water and stir ingredients until dissolved.
Put ½ beans in bottom of large baking pot. Add quartered onion and salt pork or bacon and a few squirts of ketchup. Add the rest of the beans and ½ cup of more ketchup. Pour mixture over this and add enough hot water to cover ½ inch over beans. Cover and bake at 325˚F for about six hours. You may need to add water as water boils down. Do not stir. At 3 hours taste and add sugar if not sweet enough. When they are soft they are done. They are even better the next day!
Caesar Salad Dressing
4-5 cloves of garlic
3/4 cup light olive oil
1/2 cup grated parmesan cheese
5 Anchovies
1 tbsp Worcestershire Sauce
Juice of one lemon
2 coddled eggs (boil for one minute)
black pepper and salt to taste
Combine garlic, cheese, anchovies, Worcestershire sauce, and lemon in food processor. Coddle eggs add to food processor. Slowly add olive oil while the food processor is running. Chill before serving. It will thicken as it chills.
3/4 cup light olive oil
1/2 cup grated parmesan cheese
5 Anchovies
1 tbsp Worcestershire Sauce
Juice of one lemon
2 coddled eggs (boil for one minute)
black pepper and salt to taste
Combine garlic, cheese, anchovies, Worcestershire sauce, and lemon in food processor. Coddle eggs add to food processor. Slowly add olive oil while the food processor is running. Chill before serving. It will thicken as it chills.
Crunchy Pea Salad
1 10 oz. pack frozen peas thawed
1 Cup diced celery
1 Cup chopped cauliflower
1/4 cup diced green onions
1 cup chopped cashews
1/2 cup sour cream
1 Cup prepared Ranch dressing
Combine all and top with crumbled bacon
1 Cup diced celery
1 Cup chopped cauliflower
1/4 cup diced green onions
1 cup chopped cashews
1/2 cup sour cream
1 Cup prepared Ranch dressing
Combine all and top with crumbled bacon
Mushroom Tartlets
24 slices of Pepperidge Farm thin white bread
2TBSP butter.
Pre-heat oven to 400 degrees
Cut a 3 inch round from each bread. I use the top of the Lawyer's Seasoning salt, press down and remove the outside.
Brush inside of two miniature muffin tins with butter. Gently fit bread into each mold. Bake 10 minutes until golden brown.
Filling:
3TBSP minced shallots, 1/4 cup butter, 1/2 lb. fresh mushrooms finely chopped, 2 TBSP flour, 1 C heavy cream, 1 1/2 TBSP minced chives, 1 TBSP minced parsley,
1/2 TSP lemon juice, 1/2 TSP salt, 1/8 tsp cayenne pepper.
Saute shallots in butter for 1 min. Stir in mushrooms and simmer uncovered until all liquid is evaporated. 10 min. or so. Remove from heat and stir in flour. Pour cream over and return to heat. Stirring constantly bring to boil and cook another minute until it becomes thick. Remove from heat and stir in remaining ingredients.
Let cool, cover and refrigerate. At this point you may spoon mixture into shells an freeze in their tins. Once frozen, store in plastic bags. Cook until they are heated through.
2TBSP butter.
Pre-heat oven to 400 degrees
Cut a 3 inch round from each bread. I use the top of the Lawyer's Seasoning salt, press down and remove the outside.
Brush inside of two miniature muffin tins with butter. Gently fit bread into each mold. Bake 10 minutes until golden brown.
Filling:
3TBSP minced shallots, 1/4 cup butter, 1/2 lb. fresh mushrooms finely chopped, 2 TBSP flour, 1 C heavy cream, 1 1/2 TBSP minced chives, 1 TBSP minced parsley,
1/2 TSP lemon juice, 1/2 TSP salt, 1/8 tsp cayenne pepper.
Saute shallots in butter for 1 min. Stir in mushrooms and simmer uncovered until all liquid is evaporated. 10 min. or so. Remove from heat and stir in flour. Pour cream over and return to heat. Stirring constantly bring to boil and cook another minute until it becomes thick. Remove from heat and stir in remaining ingredients.
Let cool, cover and refrigerate. At this point you may spoon mixture into shells an freeze in their tins. Once frozen, store in plastic bags. Cook until they are heated through.
Braised Carrots
2 lbs carrot
2 tbsp butter
½ tsp sal
¼ tsp sugar
2/3 cup water
Directions:
Peel and wash carrots. Cut in 2” cross wise pieces. Then cut lengthwise into 1/8” pieces (like French fries). Put in frying pan with rest of ingredients. Bring to a boil and simmer, covered for 20 minutes. Toss over high heat to brown. Season to taste.
2 tbsp butter
½ tsp sal
¼ tsp sugar
2/3 cup water
Directions:
Peel and wash carrots. Cut in 2” cross wise pieces. Then cut lengthwise into 1/8” pieces (like French fries). Put in frying pan with rest of ingredients. Bring to a boil and simmer, covered for 20 minutes. Toss over high heat to brown. Season to taste.
Artichokes
Stand artichokes upright in at least 1” of water (usually more so that artichokes are floating). Add 1 tbsp of oil and 1 lemon slice to water. Boil uncovered for 5 minutes. Cover. Boil 30-35 minutes (large) or 15-20 minutes (small) Serve with melted butter.
Tailgate Chili
2 medium onions – chopped
1 green pepper – chopped
2 lbs. pork sausage
2 15 oz. cans kidney beans – drained
1 12 oz can whole kernel corn – drained
1 15 oz can tomato sauce
1 6 oz can tomato paste
1 cup water
2 tsp chili powder
1 tsp salt
Directions:
Brown sausage in large pot – breaking it into small pieces. Add chopped vegetables. Sauté 5-10 minutes. Add all remaining ingredients. Simmer, covered, stirring occasionally about 30 minutes. Freezes well.
1 green pepper – chopped
2 lbs. pork sausage
2 15 oz. cans kidney beans – drained
1 12 oz can whole kernel corn – drained
1 15 oz can tomato sauce
1 6 oz can tomato paste
1 cup water
2 tsp chili powder
1 tsp salt
Directions:
Brown sausage in large pot – breaking it into small pieces. Add chopped vegetables. Sauté 5-10 minutes. Add all remaining ingredients. Simmer, covered, stirring occasionally about 30 minutes. Freezes well.
Julia Child’s Stuffed Mushrooms
12 lg. Mushrooms
2 tbsp butter (melted)
Salt and pepper
2 tbsp scallions (minced)
2 tbsp butter
½ tbsp flour
½ cup heavy cream
3 tbsp fresh parsley (minced)
¼ cup of Swiss cheese (grated)
2 tbsp butter (melted
Directions:
Remove stems (save) of mushrooms. Wash and dry. Brush with melted butter. Place hollow side up in baking dish. Salt and pepper, and then mince the stems. Sauté with scallions for 5 minutes. Simmer and add flour for 1 minute. Stir cream in for 2 minutes, and then stir in seasons. Fill capps and add 1 tsp. of cheese to each and butter. Bake at 375˚F until lightly browned.
2 tbsp butter (melted)
Salt and pepper
2 tbsp scallions (minced)
2 tbsp butter
½ tbsp flour
½ cup heavy cream
3 tbsp fresh parsley (minced)
¼ cup of Swiss cheese (grated)
2 tbsp butter (melted
Directions:
Remove stems (save) of mushrooms. Wash and dry. Brush with melted butter. Place hollow side up in baking dish. Salt and pepper, and then mince the stems. Sauté with scallions for 5 minutes. Simmer and add flour for 1 minute. Stir cream in for 2 minutes, and then stir in seasons. Fill capps and add 1 tsp. of cheese to each and butter. Bake at 375˚F until lightly browned.
Meatball Soup (Gourmet Club)
1 cup soft bread crumbs (3 slices)
¼ cup milk
1 lb ground beef
1 egg
½ tsp. seasoning salt
2 ½ beef broth
1 cup celery (diced)
¼ tsp dried cilantro
1 lg onion (chop)
½ cup carrots (sliced)
2 cups zucchini (cubed)
1 12 oz can whole tomatoes
Directions:
Combine bread, milk, beef, egg, and salt. Chill 30 minutes. Combine broth, celery, cilantro, onion, carrots, zucchini, and tomatoes in large pot. Bring to boil, cover, and reduce heat. Simmer 15 minutes.
¼ cup milk
1 lb ground beef
1 egg
½ tsp. seasoning salt
2 ½ beef broth
1 cup celery (diced)
¼ tsp dried cilantro
1 lg onion (chop)
½ cup carrots (sliced)
2 cups zucchini (cubed)
1 12 oz can whole tomatoes
Directions:
Combine bread, milk, beef, egg, and salt. Chill 30 minutes. Combine broth, celery, cilantro, onion, carrots, zucchini, and tomatoes in large pot. Bring to boil, cover, and reduce heat. Simmer 15 minutes.
Gazpacho
Put all the ingredients in the blender and liquefy for two minutes:
1 can del monte original stewed tomatoes
1 can (6 oz) V-8 Juice
1 peeled and seeded cucumber (diced)
1 peeled and seeded green pepper (diced)
4 tbsp apple cider vinegar
4 tbsp dried minced onions
1 cup ice cubes
Salt and pepper to taste
Keep cold. Serve with dollop of sour cream.
1 can del monte original stewed tomatoes
1 can (6 oz) V-8 Juice
1 peeled and seeded cucumber (diced)
1 peeled and seeded green pepper (diced)
4 tbsp apple cider vinegar
4 tbsp dried minced onions
1 cup ice cubes
Salt and pepper to taste
Keep cold. Serve with dollop of sour cream.
“Real Simple and Yummy!!” Artichoke Dip for Chips
1 14 oz. can artichoke hearts
¾ cup of Mayonnaise
¾ cup of Parmesan Cheese
8 oz. grated mozzarella cheese
1 garlic clove (crushed)
Directions:
Preheat oven to 350˚F. Finely chop or blend artichoke hearts. Mix chopped artichokes together with remaining ingredients. Bake in a 1 quart casserole covered until bubbly. Remove cover and lightly brown.
¾ cup of Mayonnaise
¾ cup of Parmesan Cheese
8 oz. grated mozzarella cheese
1 garlic clove (crushed)
Directions:
Preheat oven to 350˚F. Finely chop or blend artichoke hearts. Mix chopped artichokes together with remaining ingredients. Bake in a 1 quart casserole covered until bubbly. Remove cover and lightly brown.
Gina’s Spinach Salad
1 bag of spinach
1 container of goat cheese
Raspberries (may be substituted with strawberries or pears)
1 bag of glazed pecans
Honey Dijon Dressing (may be substituted with raspberry vinaigrette)
Directions:
Mix Fruit, spinach, goat cheese, and pecans. Lightly dress. Serve.
1 container of goat cheese
Raspberries (may be substituted with strawberries or pears)
1 bag of glazed pecans
Honey Dijon Dressing (may be substituted with raspberry vinaigrette)
Directions:
Mix Fruit, spinach, goat cheese, and pecans. Lightly dress. Serve.
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