Text 17589, 108 rader
Skriven 2014-10-02 00:07:06 av Dale Shipp (1:261/1466.0)
  Kommentar till text 17555 av Michael Loo (1:123/140)
Ärende: Ethiopian 3
===================
[contains 2 recipes]

These are two vegetarian dishes.  Our son Bryan is actually the one who
introduced us to Ethiopian food.  They have a naturally developed
vegetarian cuisine, as opposed to things like vegi-burgers and fake
chicken from tofu.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Collard Greens and Spiced Cheese (Yegomen Kitfo)
 Categories: Vegetarian, Cheese, Ethiopian, D/g
      Yield: 6 servings
 
MMMMM-------------------------THE CHEESE------------------------------
      2    Cloves garlic, chopped fine
    1/4 c  Spiced butter
    1/4 ts Ground cardamom seeds
           Salt and pepper to taste
      1 lb Dry curd cottage cheese

MMMMM-------------------------THE GREENS------------------------------
      2 lb Collard greens or kale
           - stems discarded,
           - leaves chopped
    1/2 c  Water
    1/2 ts Cayenne pepper
      1 ts Black pepper
      1 ts Crushed garlic
    1/4 c  Spiced butter
      3 tb Onion, coarsely chopped
           Salt to taste
 
  Prepare the Cheese:
  Saute the garlic in the spiced butter for a few moments.  Add the
  cardamom, salt, and pepper.  Remove from the burner and allow to cool.
  Stir into the cheese.
  
  Prepare the Greens:
  Cook the greens, covered, in a 4-quart saucepan along with about 1/4
  cup water.  Then add the cayenne, black pepper, garlic, spiced
  butter, and chopped onion.  Cook, covered, until the greens collapse
  and then allow the dish to cool a bit.  Salt to taste.
  
  To serve, drain the greens a bit and place on a platter or on Injera
  Bread.  Spoon the cheese over the greens and serve ... or you may mix
  them both together before serving.
  
  Copied from "The Frugal Gourmet on Our Immigrant Ancestors", Jeff
  Smith, ISBN 0-688-07590-8.
  
  From Dale & Gail Shipp, Columbia Md.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Yemiser W'et (Spicy Lentil Stew)
 Categories: Vegetarian, Ethiopian, D/g, Lentils
      Yield: 8 servings
 
      1 c  Dried brown lentils
      1 c  Onions, finely chopped
      2    Clove garlic, pressed
    1/4 c  Niter Kebbeh
      1 tb Berbere
      1 ts Ground cumin seeds
      1 tb Sweet Hungarian paprika
      2 c  Tomatoes, finely chopped
    1/4 c  Tomato paste
      1 c  Vegetable stock or water
      1 c  Green peas (fresh or frozen)
           Salt and pepper to taste
 
  Rinse and cook the lentils.  Bring to boil in 3 cups water.  Reduce
  heat to a simmer.  Simmer about 30 minutes, adding more water if
  neccessary, until lentils are tender.   Should make about 3 cups
  cooked lentils.
  
  Meanwhile, saute the onions and garlic in the niter kebbeh, until the
  onions are just translucent.  Add the berbere, cumin, and paprika and
  saute for a few minutes more, stirring occasionally to prevent
  burning. Mix in the chopped tomatoes and tomato paste and simmer for
  another 5 to 10 minutes.  Add 1 cup of vegetable stock or water and
  continue simmering.
  
  When the lentils are cooked, drain them and mix them into the saute
  mixture.  Add the grean peas and cook for another 5 minutes.  Add
  salt and pepper to taste.
  
  To serve Yemiser W'et, spread layers of injera on individual plates.
  Place some yogurt of cottage cheese alongside a serving of w'et on the
  injera and pass more injera at the table.  To eat, tear off pieces of
  injera, fold it around bits of stew, and, yes, eat it with your
  fingers.
  
  Copied from "Sundays at Moosewood Restaurant", the Moosewood
  Collective, ISBN 0-671-67989-9
  
  from Dale & Gail Shipp, Columbia Md.
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:09:40, 02 Oct 2014
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)