Red Lentils | Mesir Wat

Ingredients:

2 Tablespoons oil

1 heaping spoonful Ethiopia Spice Blend

2 cloves garlic, minced

1-inch piece ginger, minched

2 cups red lentils

1 can tomato paste

1 tsp salt

Recipe

1. Place a large sauce pot over medium heat, and the oil and spices and cook 1-2 minutes or until spices have begun to simmer.

2. Add the garlic, ginger, and chopped onions and saute for 3-5 minutes, or until soft. Add the ginger and garlic and saute another 2 minutes.

3. Next add the s tomato paste along with the salt. Add the lentils and 6 cups of water.

4. Cover the pot and bring to a boil. Once boiling, lower the heat and simmer for 20 minutes.

5. Uncover and stir the lentils, then continue to cook uncovered for another 10-15 minutes until a thick porridge-like consistency is reached. 

Yellow Lentils | Kik Alicha

Ingredients:

1 Tablespoon oil

1 Teaspoon Ethiopia Spice Blend

1 cup dried yellow slit peas

2 cloves garlic, minced

1-inch piece ginger, diced

1 yellow onion, minced

3 cups water

1 teaspoon salt

Recipe:

1) Place split peas in medium saucepan. Cover with water; Bring to boil over high heat. Boil 5 minutes (or until soft) and drain.

2) In medium saucepan, heat oil over medium heat.  Add spices, garlic, and ginger, and cook stirring, 1 minute.  Add the onions and sauté until soft.

3) Stir in drained split peas. Cook, stirring, 1 minute and add salt.

3) Add 3 cups water; bring to boil. Cook, stirring occasionally and adding more water if needed, until split peas are very soft and stew is thick and not soupy, about 30 minutes.

Doro Wat | Chicken Curry

Ingredients:

2 Tablespoons Oil

1 heaping spoonful Ethiopia Spice Blend

4 cloves fresh garlic, finely diced

1-inch piece fresh ginger, finely diced

2  large red onions, diced

2 tomatoes, diced

2 large chicken breasts, in 1-inch cubes

1 cup water

1 teaspoon salt

Recipe:

1. Place a large skillet over medium heat, and the oil and spices and cook 1-2 minutes or until spices have begun to simmer.

2. Add the garlic, ginger, and chopped onions and saute for 3-5 minutes, or until soft.

3. Add the tomatoes and let simmer until a mixture becomes like a sauce-like consistency.  Then add the chopped chicken and cook until tender. Top with cilantro and enjoy!

Abesha Gomen | Mixed Veggies

Ingredients:

2 Tbs Oil

1 teaspoon Ethiopia Spice Blend

1 onion, thinly sliced

4 Carrots, thinly sliced

½ head cabbage chredded

2 potatoes, diced into cubes

Recipe:

1) Heat the oil in a skillet over medium heat. Add the spices, and onions in the hot oil about 5 minutes. Stir in carrots, potatoes, and cabbage.

2) Reduce heat to medium-low and cook until potatoes are soft, 20 to 30 minutes.

Refried Beans

Ingredients:

1 Tablespoon Oil

1 Tablespoon Mexico Spice Blend

3 garlic cloves, diced

½ yellow onion, diced

2 cans pinto bean

Recipe

1) Heat canola oil in a heavy skillet over medium heat, add the spices, garlic, and onion.

2) Cook until onions become brown on both sides, 4 to 5 minutes.

3)  Stir pinto beans & salt, and cook until beans are thoroughly heated, about 5-10 minutes. Stir occasionally.

4) Smash bean mixture with a potato masher to desired texture or blend in a blender until mixture is smooth.

5) Serve with rice, guacamole, and pico de gallo.

Chicken Fajita

Ingredients:

1 Tablespoon oil

1 Tablespoon Mexico Spice Blend

1 Tablespoon lemon juice

4 gloves garlic, finely diced

1 yellow onion, julienned

1 red bell pepper, julienned

1 yellow bell pepper, julienned

1 green bell pepper, julienned

2 chicken breasts, sliced into thin strips

tortillas, cilantro, lemon juice

Recipe:

1) In a large bowl combine oil, lemon juice and spice blend to create a marinade; add the chicken and mix well until the chicken is well coated in the marinade

2) In a large skillet, sauté the garlic, onion, and peppers and onions until crisp-tender. 

3) In the same skillet, and the marinated chicken and cook over medium-high heat for 5-6 minutes or until no longer pink.

4) Spoon the mixture down the center of tortillas; fold in half. Serve with salsa, guacamole, and rice.

Mole Poblano

Ingredients:

2 Tablespoons Oil

1 Tablespoon Mexican Spice Blend

4 cloves fresh garlic, finely diced

1 large yellow onion, diced

4 tomatoes, chopped

1 cup water

¼ cup peanut butter

¼ cup cocoa powder

2 large chicken breasts, cut in 1-inch cubes

1 teaspoon salt

raisins, cilantro, slivered almond

Recipe:

 1) Heat large skillet over medium heat.  Add the oil and spices; cook for 1-2 minutes or until spices begin to sizzle.

2) Add the garlic, and onion and stir until onions are soft and golden, 3-5 minutes.

3) Add the tomatoes, water, peanut butter, and cocoa and mix together until sauce begins to thicken.

4) Once sauce is of a thick consistency, add the chicken and let simmer over low-heat until chicken is completely cooked.

5) Add salt to taste and top with raisins, cilantro, and slivered almonds.  Serve over rice and enjoy.

Gnocchi Carbonara

Ingredients:

Gnocchi:

1 kg potatoes, boiled

2 egg yokes

150 grams 00 flour

1 Tbs Salt

Carbonara:

2 cloves garlic, diced

¼ cup butter 

1 cup whole milk

½ lb Parmigiano Cheese

Pinch of salt, black pepper

Pecorino Cheese

1 Tablespoon Italian Spice Blend

Recipe:

1. Boil the potatoes 10-15 minutes, or until soft and tender.  Let cool and then add the salt, egg yokes, and flour.  Mix until well combined.

2. Roll into long strips (around ½ inch thick) and cut into 1 inch pieces.  Cook for 5-6 minutes or until a la dente!  Set aside and begin preparing the carbonara sauce (see below)

3. In a medium saucepan add butter and milk.  Cook over medium heat and whisk until melted.   Slowly add the grated parmesan cheese (and pecorino if desired).  Continue to whisk until smooth.  Add the minced garlic, Italian Spice Blend, and a pinch of salt and pepper. 

4. Bring to a simmer and continue to cook for about 3-5 minutes or until it starts to thicken. Toss it with the homemade gnocchi and enjoy!

Ragu Tagliatelle

Ingredients:

2 Tablespoons olive oil

4 cloves garlic, diced

1 yellow onion, diced

1 stalk celery, diced

1 carrot, diced

1 lb beef ( or pork sausage sausage)

1 cup water (or stock)

1 cup red wine vinegar

2 teaspoons Salt

1 lb Tagliatelle (see recipe below)

200 grams 00 Flour

3 medium eggs

Recipe:

1. Put the oil, garlic, and chopped onion in the pot and turn the heat on to medium. Cook and stir the onion until it has become translucent.

2. Add the chopped celery and carrot. Cook for about 2 minutes, stirring vegetables to coat them well.

3. Add ground beef and sausage. Crumble the meat with a fork, stir well and cook until the beef has lost its raw, red color.  Add the stock, red wine vinegar, and let it simmer, stirring frequently.

4.  Turn the heat down and let the sauce simmer.  Add a large pinch of salt and a few grindings of pepper.  Cook until meat is thoroughly cooked and sauce has thickened (about 10-15 minutes). Taste and correct for salt.

5. Toss with pasta (such as homemade Tagliatelle) and serve with freshly grated Parmesan on the side.

Tagliatelle

1. Mix Eggs & Flour together, until well mixed - then cover and let sit for 10 minutes.

2. Roll & Cut into desired Pasta Shape, using Semolina Flour to keep from sticking.  Cook in hot water for 5-7 minutes or until pasta floats to the top.

Basil Pesto Pasta

Ingredients:

1 bunch basil

3 cloves garlic

1 Tablespoon Italian Spice Blend

¼ cup almonds or pine nuts

¼ cup Parmesan, grated

6 tablespoons milk

¼ cup fresh ricotta

2 Tablespoons butter

1 lb Pasta (short cut and thin)

Pinch of salt & black pepper

Recipe:

1. In a food processor, combine the basil, garlic, nuts, Parmesan, and milk, garlic, and almonds, salt, and pepper and blend until well-combined.

2. In a separate bowl, stir together the ricotta and melted butter. Add the basil mixture to the bowl and gently fold the sauce together.

3. Meanwhile, bring a large pot of salted water to a boil. Add your pasta and cook until al dente.

4. Drain the pasta and mix it with the basil sauce while the pasta is still warm. Top with grated Parmesan, if you'd like, and serve warm.

Shakshouka

Ingredients:

2 Tablespoons Olive Oil

1 Tablespoon Morocco Spice Blend

4 cloves fresh garlic, finely diced

1 large red onion, sliced thin

1 large can whole tomatoes (32 ounce)

2 teaspoon salt

1 green pepper, sliced thin

1 red pepper, sliced thin

1 yellow pepper, sliced thin

6 eggs

Cilantro for garnish

Recipe:

1. Add 2 Tablespoons oil to pan and place over medium heat.  When the oil is hot add 1 Tablespoon Moroccan Spice Blend.

2. Let the spices simmer in the oil (2-3 minutes), then add the finely diced garlic.  After a few minutes, add the red onion slices.  When the onion is soft and translucent (after about 5 minutes) add the whole can of whole tomatoes.

3. Allow the mixture boil down over medium heat and the sauce has thickened, add the salt and mix well. 

4. Add the peppers and cook until softened, adding more water as necessary. 

5. Once the peppers have softened, crack 6 eggs in the pot and cover for 2-3 minutes.  Let the eggs cook until well poached, and remove pot from the heat.  

6. Enjoy with pita bread, couscous, or rice.  Top with cilantro, and add salt & pepper to taste.

Spicy Chicken Curry

Ingredients:

2 Tablespoons Oil

1 Tablespoon Moroccan Spice Blend

4 cloves fresh garlic, finely diced

1 large onion, finely diced

1 tomato, finely diced

1 green pepper, roughly chopped

1 carrot, roughly chopped

2 chicken breasts, cut in 1-inch pieces

1 cup water

1 tsp salt

Recipe:

1. Add 2 Tablespoons oil to pan and place over medium heat.  When the oil is hot add 1 Tablespoon Moroccan Spice Blend.

2. Let the spices simmer in the oil (2-3 minutes), then add the finely diced garlic.  After a few minutes, add the onion.  When the onion is soft and translucent (after about 5 minutes) add the chopped tomatoes.

3. Allow the mixture boil down over medium heat until the water has evaporated and the sauce has thickened (add water as needed). 

4. Add the green pepper, carrot, chicken, and water.

5. Let simmer until chicken is thoroughly cooked, and add salt.

6. Enjoy with rice, or corn bread.  Add salt and pepper to taste.

African Corn Bread

Ingredients:

2 cups cornmeal

2 cups all-purpose flour

2 Tbs Baking Powder

1/2 cup sugar

1 tsp salt

2 eggs

2 cups milk

1 cup butter (room temperature)

Recipe

1. Preheat oven to 250 degrees.  Grease and flour on 13x9 inch pan.

2. In a large mixing bowl combine cornmeal, flour, baking powder, sugar, and salt.

3. Add the eggs, milk, and butter, and mix until thoroughly combined; the texture should be smooth

4. Pour into pan.  Bake for 40-45 minutes or until golden brown.  Cornbread is ready when a wooden toothpick or fork stuck in the center comes out clean.

Peanut Sweet Potato Stew

Ingredients:

2 Tablespoons Oil

1 Tablespoon Morocco Spice Blend

4 cloves fresh garlic, finely diced

1 large onion, finely diced

1 cup water

2 tomatoes, roughly chopped

1/2 cup large sweet potatoes, roughly chopped

1 can of chickpeas, drained

2 chicken breasts, cut in 1-inch pieces

1/3 cup peanut butter

2-3 cups of kale 

1 teaspoon salt 

Roasted peanut & cilantro for garnish

Recipe:

1. Add 2 Tablespoons oil to pan and place over medium heat.  When the oil is hot add 1 Tablespoon Moroccan Spice Blend.

2. Let the spices simmer in the oil (2-3 minutes), then add the finely diced garlic.  After a few minutes, add the onion.  When the onion is soft and translucent (after about 5 minutes) add the ½ cup water.

3. Add the two roughly chopped tomatoes.  Allow the mixture boil down over medium heat until the water has evaporated and the sauce has thickened. 

4. Add the sweet potatoes and cook until softened, adding more water as necessary.  Combine the chickpeas and chicken to the mixture.  

5. Once the chicken is nearly cooked, and the peanut butter, stirring until completely dissolved.  Add the kale and salt and mix thoroughly.  

6. Enjoy with rice.  Add Roasted peanuts, cilantro, salt, and pepper to taste.

Panang Veggie Curry

Ingredients:

1 Tablespoon olive oil

1 Tablespoon Acanela Thailand Blend

3 cloves garlic, minced

1-inch piece of ginger, minced

1 medium onion, finely diced

1 Can coconut milk

3 TBS fish sauce (or soy sauce)

1 lime - juiced

2 cups water

1 Red bell pepper, sliced into thin strips

1 Yellow bell pepper, sliced into thin strips

1 cup eggplant or zucchini, sliced into thin strips

2 medium carrots, sliced into thin strips

Toppings: Fresh cilantro, peanuts, sliced red chilies

Recipe:

1)   Place a large skillet over medium heat.  When hot to the touch, add the oil and the Thailand spice blend.  When the spices begin to sizzle, add the garlic and ginger and sauté until fragrant.  Add the onion and cook until it becomes transparent.

2)   Add the coconut milk, soy sauce, lime juice, and water and mix thoroughly.

3)   Add the bell peppers, eggplant/zucchini, and carrots.  Cook until the vegetables become tender. 

4)   When all the vegetables are thoroughly cooked, remove from the heat and top with fresh cilantro and red pepper flakes to taste.  Serve with rice and enjoy!

Coconut Fish Curry

Ingredients:

2 Tablespoons oil

1 Tablespoon Thailand Spice Blend

4 cloves garlic, finely diced

1-inch piece of fresh ginger, finely diced

1 medium onion, finely diced

1 can coconut milk

2-3 cups water

2 Tbs Fish Sauce (or soy sauce)

½  lime, juiced

2 fillets white fish (tilapia or similar)

Toppings: Fresh cilantro, red chilies - sliced

Recipe:

1.     Place a skillet over medium heat.  Add the oil and spices, stirring until they begin to bubble and sizzle.  Add the garlic, ginger, and onion, and sauté until onions become transparent.

2.     Add the coconut milk, water, fish sauce, and lime.  When the mixture begins to boil, and the white fish fillets. 

3.     When cooked pour into a bowl, top with fresh coriander & red chilies (to taste) and serve over rice.  Enjoy!

Tom Yum Soup

Ingredients: 

2 Tbs oil

1 Tablespoon Acanela Thailand Spice Blend 

3 cloves garlic, finely diced

1-inch piece of ginger, finely diced

1 onion, cut into long strips

4 cups water

2 chicken breasts, chopped into 1-inch pieces

2 large tomatoes, roughly chopped

4 large mushrooms, roughly chopped

2 green onions, cut into 2-inch pieces

1 lime, juiced

2 TBS fish sauce

Toppings:  Fresh cilantro, red chilies

Recipe:

1)   Place a large pot over medium heat.  Add the oil and spices, stirring until they begin to bubble and sizzle.  Add the garlic, ginger, and onion, and sauté until onions become transparent.

2)   Add the 4 cups of water.  When the water begins to boil,  add the chopped chicken and wait until cooked.  Add the tomatoes, mushrooms, green onions, lime juice, and fish sauce. 

3)   When cooked pour into a bowl, top with fresh cilantro & red chilies and serve with homemade Thai spring or summer rolls.

Massaman Curry

Ingredients:

1 Tablespoon oil

1 Tablespoon Acanela Thailand Spice Blend

2 cloves garlic, minced

1-inch piece of ginger, minced

1 red onion, thinly sliced

2 potatoes, roughly chopped & boiled

1 lb beef, cut into 1-inch chunks

1 can coconut milk

2 TBS fish sauce (or soy sauce)

¼ cup peanut butter

1 lime - juiced

2 cups water

Toppings: fresh cilantro, roasted peanuts, sliced red chilies

Recipe:

1)   Heat oil in a large pot over medium heat.  Add the spices and stir until they begin to pop and sizzle.  Add the garlic, ginger, & red onion and cook until fragrant (about 5 minutes). 

2)   Add the chicken and cook until lightly browned.

3)   Stir in the coconut milk, fish sauce (soy sauce), peanut butter, lime juice, and water, mixing thoroughly.  Add the potatoes and bring the mixture to a boil then reduce the heat.  Let simmer until the chicken is completely cooked and the sauce has thickened.

4)   Top with fresh cilantro, roasted peanuts, or sliced red chilies.