Saturday, July 23, 2016

Spicy Ethiopian Lentil Stew

Ethiopian food has always held a special place in my heart (or stomach). I've always thought going out for Ethiopian food was such a treat, but I never thought of ever cooking it myself until I stumbled upon this recipe. I was surprised how easy it was to throw together and how delicious it was.

2 tablespoons olive oil
1 medium onion, diced
3 garlic cloves, minced
1 1/2 teaspoon freshly grated ginger (I used ground ginger)
1-2 tablespoons berbere spice blend (I found on Amazon)
1/2 - 1 teaspoon cayenne pepper (optional)
4 cups vegetable broth
1 1/2 cups red lentils
14 oz can diced tomatoes
3 medium red potatoes
3 cups fresh spinach leaves
salt and pepper to taste

Coat the bottom of a large pot with oil and place over medium heat. Add onion and saute until it is soft, about 5 minutes. Add garlic, ginger, the berbere spice and cayenne and saute for one additional minute.

Add the broth, lentils, tomatoes and potatoes. Stir a few times, raise the heat and bring to a simmer. Lower the heat and allow to cook until the lentils are very soft and the potatoes are tender, about 30 minutes. Stir in spinach and continue to cook just until wilted, about 2 minutes. 

Remove from heat and season with salt and pepper to taste.

Serve over rice. For some extra tasty rice - add some turmeric and and a little bit of oil to the rice when cooking it.


Sweet Potato Crusted Quiche

Michael and I are both huge fans of quiche. This quiche is a healthier version of the standard quiche but is so delicious if you like sweet potatoes. We will definitely be making this recipe again.

2 medium sweet potatoes
1 teaspoon canola oil
1 (5 oz) bag baby spinach
1/2 cup milk (we used almond milk, but soy or regular milk can work as well)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon crushed red pepper
4 large eggs
2 large egg whites
1.5 ounces feta cheese, crumbled

Peel and slice the sweet potatoes, into fairly thin slices. Coat a pie dish with cooking spay. Fill the bottom of the dish with a layer of sweet potatoes slices. Cut the sweet potato rounds in half and fill around the edges of the pie dish; round side facing up. 

Once the entire dish is filled, coat one more time with cooking spray. Bake for 20 minutes at 350 degrees.

Heat a lightly oiled skillet over medium heat. Add spinach and saute 3 minutes. Remove from heat and cool.

Combine milk and next 5 ingredients in a bowl; stir with a whisk. Arrange spinach mixture in the crust and pour the egg mixture over the spinach. Sprinkle with feta. 

Bake at 375 degrees for 35 minutes. Let it stand for 5 minutes before cutting.


Corn and Chickpea Salad

This salad is such a great option when it's really hot outside and fresh corn is in season. It's really easy and quick to throw together.

4 ears fresh corn on the cob, cleaned and washed
1 10 oz package grape tomatoes, halved
8 oz fresh mozzarella, cut into bite-sized pieces
10 leaves fresh basil
1/4 cup fresh lemon juice
1/4 cup olive oil
2 garlic cloves, minced
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Cut the corn off the cob and place into a medium bowl. Add the tomatoes and mozzarella and sprinkle with the basil.

In a small bowl add the lemon juice, olive oil, garlic, salt and pepper. Stir to combine.

Pour dressing over the salad and toss to combine.


Maple Glazed Tofu with Garlic Bok Choy

I am a huge fan of both tofu and bok choy, so it was no surprise when I saw this recipe I couldn't wait to give it a try.


6 baby bok choy (I just use a whole package of Trader Joe's bok choy)
1 12 oz package extra firm tofu
4 cloves garlic
1/8 teaspoon crushed red pepper
2 tablespoons pure maple sugar
1 tablespoon rice vinegar
3 tablespoons soy sauce
salt, to taste

Drain and pat dry the tofu. Coat the bottom of a large skillet with oil. Add the tofu and cook for about 5 minutes, stirring frequently. 

Trim the ends of the bok choy and separate into leaves.

Peel and mince the garlic. In a small bowl, whisk together half of the garlic (the rest is for the bok choy), soy sauce, maple syrup and rice vinegar.

Add the sauce to the tofu. Cook until the sauce thickens and coats tofu, about 2-3 minutes, stirring frequently.

Transfer the tofu and sauce to a bowl or plate and return skillet to the stove. Add more oil, the remaining garlic and pepper and cook for about 15-30 seconds.

Add bok choy and soy sauce. Cook until the greens are wilted and the stalks are tender, 2-3 minutes, tossing occasionally.

Serve the tofy and bok choy in a bowl, over rice.