Yield: 4 servings At first we got this with pieces of potato in it, but Jack doesn’t care for potatoes. Our maid’s mother adds shredded carrot for color. This dish is quite light in color, so I’m not sure how much tomato paste she uses. 1/3 cup oil 1 onion, finely diced 4 teaspoons berbere 1 cabbage, finely chopped 3 tablespoons tomato paste 1 teaspoon salt
1. Heat the oil in a pot. Add the onions and sauté until golden.
2. Remove the pot from the heat. Add the berbere and stir.
3. Add the cabbage to the pot, and mix well to coat thoroughly.
4. Return the pot to the head and add 2 cups of water. Bring to a boil and simmer for 15 minutes
5. Add the remaining 2 cups of water and the tomato paste, and salt. Stir, and simmer for another 10 minutes. Serve with injera.
Showing posts with label soups. Show all posts
Showing posts with label soups. 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.
Ryan’s Eat Better America White Chicken Chili
prep time:35 min
start to finish:35 min
makes:
6 servings (1 1/3 cups each)
1lb ground chicken
1 medium onion, chopped (1/2 cup
2 teaspoons finely chopped garlic
3 cups Progresso® reduced-sodium chicken broth (from 32-oz carton)
1 1/2teaspoons dried oregano leaves
1 teaspoon ground cumin
1/8to 1/4 teaspoon ground red pepper (cayenne)
2 medium zucchini, chopped (about 3 cups)
2 cans (15 oz each) Progresso® cannellini beans or 2 cans (15 to 16 oz each) great northern beans, drained, rinsed
1can (4.5 oz) chopped green chiles
1/2cup shredded reduced-fat Monterey Jack cheese
Directions:
1. In 4- or 5-quart saucepan or Dutch oven, cook ground chicken, onion and garlic over medium heat 5 to 7 minutes, stirring constantly, until chicken is no longer pink.
2. Stir in all remaining ingredients, except cheese. Heat to boiling. Reduce heat; cover and simmer 10 minutes, stirring occasionally, until zucchini is tender.
3. Remove from heat; stir in cheese until melted.High Altitude (3500-6500 ft):
In step 1, cook chicken 6 to 8 minutes. In step 2, cover and simmer 12 minutes
Nutritional Information
1 Serving: Calories 330 (Calories from Fat 50); Total Fat 5g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 55mg;Sodium 730mg; Total Carbohydrate 37g (Dietary Fiber 9g, Sugars 3g); Protein 34g Percent Daily Value*: Vitamin A 10%; Vitamin C 15%; Calcium 20%; Iron 35% Exchanges: 2 Starch; 0 Other Carbohydrate; 1 Vegetable; 3 1/2Very Lean Meat; 1/2 Fat Carbohydrate Choices: 2 1/2
*Percent Daily Values are based on a 2,000 calorie diet
start to finish:35 min
makes:
6 servings (1 1/3 cups each)
1lb ground chicken
1 medium onion, chopped (1/2 cup
2 teaspoons finely chopped garlic
3 cups Progresso® reduced-sodium chicken broth (from 32-oz carton)
1 1/2teaspoons dried oregano leaves
1 teaspoon ground cumin
1/8to 1/4 teaspoon ground red pepper (cayenne)
2 medium zucchini, chopped (about 3 cups)
2 cans (15 oz each) Progresso® cannellini beans or 2 cans (15 to 16 oz each) great northern beans, drained, rinsed
1can (4.5 oz) chopped green chiles
1/2cup shredded reduced-fat Monterey Jack cheese
Directions:
1. In 4- or 5-quart saucepan or Dutch oven, cook ground chicken, onion and garlic over medium heat 5 to 7 minutes, stirring constantly, until chicken is no longer pink.
2. Stir in all remaining ingredients, except cheese. Heat to boiling. Reduce heat; cover and simmer 10 minutes, stirring occasionally, until zucchini is tender.
3. Remove from heat; stir in cheese until melted.High Altitude (3500-6500 ft):
In step 1, cook chicken 6 to 8 minutes. In step 2, cover and simmer 12 minutes
Nutritional Information
1 Serving: Calories 330 (Calories from Fat 50); Total Fat 5g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 55mg;Sodium 730mg; Total Carbohydrate 37g (Dietary Fiber 9g, Sugars 3g); Protein 34g Percent Daily Value*: Vitamin A 10%; Vitamin C 15%; Calcium 20%; Iron 35% Exchanges: 2 Starch; 0 Other Carbohydrate; 1 Vegetable; 3 1/2Very Lean Meat; 1/2 Fat Carbohydrate Choices: 2 1/2
*Percent Daily Values are based on a 2,000 calorie diet
Leek and Potato Soup
¼ cup butter
2 lbs leeks (white parts only) be sure to clean each leaf. Slice thin.
6 cups chicken stock or water
2 lbs baking potatoes peeled & sliced thin
salt & ground white pepper
2 T chopped fresh chive (use scissors to cut)
1 lb. crisp bacon or ham - chopped
Melt butter. Add leeks & sauté until soft (3-5 mins).
Add chicken broth and potatoes. Boil and simmer for 20 – 30 minutes.
Add bacon. Use hand blender to smooth.
Add s & p to taste.
Put in bowl and garnish with fresh chives.
This is Gerry’s favorite soup. Serve with hot bread from the oven. YUM!!!
2 lbs leeks (white parts only) be sure to clean each leaf. Slice thin.
6 cups chicken stock or water
2 lbs baking potatoes peeled & sliced thin
salt & ground white pepper
2 T chopped fresh chive (use scissors to cut)
1 lb. crisp bacon or ham - chopped
Melt butter. Add leeks & sauté until soft (3-5 mins).
Add chicken broth and potatoes. Boil and simmer for 20 – 30 minutes.
Add bacon. Use hand blender to smooth.
Add s & p to taste.
Put in bowl and garnish with fresh chives.
This is Gerry’s favorite soup. Serve with hot bread from the oven. YUM!!!
Chicken and Barley Stew
This dish can be made in the crock-pot or Dutch-oven.
It is delicious comfort food!
Olive Oil
1 pound skinless, boneless chicken thighs, cut into 1” chunks
64 oz. chicken broth
1 cup barley
3-4 leeks – whites only cut lengthwise, washed and sliced
2 carrots sliced
basil/Italian seasoning/parsley/salt/pepper
Brown chicken chunks in skillet.
Combine all ingredients in your pot.
Cook: Crock-pot: low heat – 4-5 hours
high heat – 2 – 2 ½
Dutch-oven: 350* for 1 hour
It is delicious comfort food!
Olive Oil
1 pound skinless, boneless chicken thighs, cut into 1” chunks
64 oz. chicken broth
1 cup barley
3-4 leeks – whites only cut lengthwise, washed and sliced
2 carrots sliced
basil/Italian seasoning/parsley/salt/pepper
Brown chicken chunks in skillet.
Combine all ingredients in your pot.
Cook: Crock-pot: low heat – 4-5 hours
high heat – 2 – 2 ½
Dutch-oven: 350* for 1 hour
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.
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.
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