Tastes of Ethiopia

 I met up with Sheena last week to deliver some goodies from our mutual insta-friend Silvana.

Sheena was craving Ethiopian cuisine, and we met for lunch at Merkato, in the heart of Little Ethiopia on Fairfax.

I had Asa Tibbs: fried fish with sides of (right to left)
Tomato Salad, Atkit Wot Cabbage, Collards, Misir Wot Lentils, Kik Alicha Yellow Split Peas, served on Injera bread

The mix of flavors was SO delicious!
The takeaway leftovers substantial!
There was so much Injera, I decided to try cooking more of my favorites.

After much Google sleuthing, I landed on these recipes, including the essential Berbere spice blend:

• Berbere spice blend
• Atkit Wat cabbage
• Misir Wot or this version lentils
• Kik Alicha split peas
• Injera bread

and Zigni which sounded so good, and is! beef stew

Linking up with

Michelle's Potpourri

Tom Kha Soup with Corn

This is recipe is a combination of 

Seonkyoung Longest's online recipe and one from Victor Sodsook's True Thai cookbook

It's mainly for the flavors of the soup broth, the protein is up to you!

tom kha soup

INGREDIENTS

• 2 cups broth (chicken, veg, seafood, etc)
• 1 tbsp minced or 1 large OR 2 small lemongrass, pounded
• 2 oz ginger, minced OR galangal, pounded
• 2 medium or 4 small shallots, diced OR 1 small onion

• 2 tsp brown OR palm sugar
• 2 tbsp fish sauce
• 1 can (13.5 oz) coconut milk
• 1 large tomato
• (5 oz mushrooms - suggested: oyster or beech mushrooms but you can use your favorite mushrooms) [didn’t use]
• 6 kaffir lime leaves
• 1 to 3 Thai chilies, pounded OR 1 tbsp red pepper flakes
• 1 tbsp tamarind paste

• 1 lb shrimp and/or fish OR tofu
• 1 15oz can corn [my nontraditional addition, inspired by NEP Cafe]

• Handful cilantro, chopped
• 2 green onions, chopped
• 1/4 to 1/3 cup freshly squeezed lime juice (approximately 2 to 3 limes)

INSTRUCTIONS

1. Pour broth into a wok or medium size pot. Add lemongrass, ginger and shallots. Bring it to boil over medium high heat
2. Add palm sugar, fish sauce, coconut milk, tomatoes, mushrooms, lime leaves, chilies, tamarind pastes. Stir gently and bring it to a light simmer, then reduce heat to medium and gently simmer for 6 minutes 
3. Add protein, simmer until cooked
4. Add green onion and cilantro. Turn off heat. Lastly, add lime juice. 1/4 cup if you like more creamier soup and 1/3 cup if you want more tangy flavor in your soup. Stir gently one last time and serve with warm cooked jasmine rice! Enjoy!

Meatless Lasagne

This recipe more or less comes from the Barilla Oven-Ready Lasagne Noodles box.
My proportions are low on noodles, dense with cheese for a 9 x 9" or 9 x 12" baking dish.
I have found that the noodles don't totally soften up during the initial baking and I've been experimenting with pre-soaking them in sauce.

[1st revision 2/25/2022 replaced mozzerella with fontina]

[3/31/22, manchego was the replacement]

Meatless Lasagne

6 servings

Preheat oven to 375º

INGREDIENTS

• 4-6 "ready to bake" noodles (Barilla noodles are flat and 3.5 x 6.5")
• 24 oz jar Spaghetti Sauce (we like Rao's Roasted Garlic)
• 2 eggs, beaten
• 15-16 oz ricotta or requeson
• 2 cups grated mozzerella OR monterey jack OR 8 slices of Fontina 
• 1/2 cup grated parmesan for top

METHOD

1. Lay noodles on a cookie sheet and spread some sauce (or water) over to moisten
2. Let sit for a while (optimum time TBD)
3. Beat eggs in a large bowl
4. Add cheeses, mix thoroughly (if your cheese is sliced, leave for later)
5. Spray or spread olive oil on baking dish
6. Add some sauce
7. Make a noodle layer
8. Add a layer of 1/2 the egg/cheese mixture
9. Add a layer of sliced cheese, if that's what you're using
10. Make another cheese layer
11. Make another noodle layer
12. Make another sauce layer
13. Make another fontina layer on top (see step 9)
14. Sprinkle top with parmesan
15. Bake for 25-30 minutes (cover with foil if needed)
16. Let rest 15 min before serving

"Don't Call It Fruitcake" Bites 2.0

My recipes are always morphing.
The big upgrade here is soaking the dried fruit in liquor. For days!
Got the tip from a recipe in the LA Times. Then I carried on with the original Bites proportions.

(The original version is here)

"Don't Call It Fruitcake" Bites

YIELD 11-12 small "cupcake" size bites
TIME NEEDED: days to soak fruit, at least an hour for baking


INGREDIENTS

• 48oz jar with a tight lid
• 11-12 cupcake or souffle cups (depends upon size of muffin pan)

• 8oz pitted Medjool dates or 12oz dates coated with walnuts, chopped OR 8oz yellow raisins
• 20oz total assortment of dried fruit, chopped suggested: apricots, cherries, raisins, papaya, figs, prunes *3 cups dried fruit total*
• 8oz Amaretto (or other liquor)

• 1 cup shelled pistachios
• 1/2 cup slivered almonds
• 1 cup shelled pecans or walnuts
• OR 2 cups almonds total

• 1/2 cup candied orange or citron peel
• 1 cup sifted all-purpose flour
• 1 teaspoon double acting baking powder
• 1/4 tsp kosher salt
• 2 eggs
• 1/2 cup granulated sugar

PREPARATION

1. Coarsely chop dried fruit, final measure (dates plus others) is 3 cups.
2. Put in a 48oz jar and add liquor.
3. Let soak 2 to 3 days, turning and shaking jar periodically.
4. ...
5. Heat oven to 275 degrees.
6. Combine fruit in a bowl with orange peel.
7. Sift together the flour, baking powder and salt.
8. Sift this over fruit. Toss to coat.
9. In medium bowl, beat eggs until frothy.
10. Beat in sugar.
11. Pour over fruit.
12. With wooden spoon, mix well.
13. Fold in nuts, mix until coated with batter.
14. Divide mixture into paper cups, packing the cups solidly - fill in open spaces.
15. Bake for about 65 minutes, until tops of bites look dry but not brown.
16. When bites are done, let stand for 5 minutes.

If not eating right away, wrap bites in plastic wrap. They will keep for two months in refrigerator.
If storing, sprinkle with more liquor an hour before serving (optional).

Linking with

Michelles Potpourri
Shelbees Spread the Kindness