Vegetable Fried Rice

Ingredients:

1 cup basmati rice
1 tomato (seeded and cores removed)
1 shallot
1 green onion/scallion
1 red sweet pepper (seeded)
3 tablespoons extra-virgin olive oil or vegetable oil
3 eggs (beaten)
1 clove garlic (diced)
1 tablespoon soy sauce
2 bay leaves
Black pepper to taste

Preparation:

1st Step: Boil two cups of water with bay leaves; rinse the rice and add to the boiling water; discard the bay leaves; cook the rice in a lower heat until tender and let the rice absorbs the water;

2nd Step: Chop all the vegetables;

3rd Step: With one tablespoon of oil lightly cook and scramble the eggs;

4th Step: In another pan sauté the shallot, green onions, garlic, sweet peppers, with two tablespoon of oil;

5th Step: Combine the sauté vegetables, tomatoes, soy sauce and black pepper with the rice; stir-fry for five minutes or until the rice is well covered;

6th Step: Add the scrambled eggs to the rice, mix it well and serve it hot.

Serving 4

For nutritional facts of this recipe please visit http://www.recipezaar.com/366200. For vitamin content please click on "Print Recipe" on aforementioned site.

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Ethiopian Cream of Oatmeal (YeAjja Atimit)

My Ethiopian Cooking: Cream of Oatmeal (YeAjja Atimit)

Ingredients:

1 cup oat flour or 2 cups coarse-cut oats
1 cup milk
1 tablespoon honey or sugar
2 teaspoon purified butter (if desired)
4 cups water

Preparation:

Oat flour cream: mix the flour with cold water and milk; bring to boil; stir continuously; boil for 20 minutes until smooth and creamy; add butter, honey or sugar; stir well; remove from heat; drink it hot.

Coarse-cut oats cream: soak the oats with six cups of cold water for two to three hours; blend and strain the liquid into a boiling pot; add milk; stir continuously and boil for 20 minutes until smooth and creamy; add butter, honey or sugar, stir well; remove from heat; drink it hot.

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Ethiopian Cracked Wheat Cereal (Yesinde Qiniché)

My Ethiopian Cooking: Cracked Wheat Cereal (Yesinde Qiniché)

Ingredients:

2 cups cracked wheat
1-2 tablespoon purified butter (Nitir Kebe)*
3 cups water
¼ garlic powder
1½ cup milk or rice milk
A pinch of turmeric or curry powder
Salt and black pepper to taste

Preparation:

1st Step: In a non-stick cooking pot, combine and boil water; milk or rice milk, one tablespoon of butter, turmeric or curry, and salt;

2nd Step: Rinse the cracked wheat with cold water; add it to the boiling liquid; lower the heat, stir occasionally to prevent from sticking; cook for 20 minutes or until liquid is absorbed and the cereal is soft;

3rd Step: Remove from heat, add one tablespoon of butter (if desired).

Serve it hot as breakfast, snack or as a side dish.

P.S. If preferred, you may use cracked oats.

* Please click here to see how to prepare Purified Butter (Nitir Kebe)

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Salmon Baked with Vegetables

Ingredients:

1 lbs fresh salmon
2 tablespoon extra-virgin olive oil
1 yellow and 1 red or orange pepper
1 medium tomato
1 medium squash
2 stalks celery
1 green onion/scallion
2 cloves garlic diced and ¼ teaspoon garlic powder
¼ teaspoon basil minced
1 tablespoon white wine (if desired)
1 teaspoon teriyaki sauce or ¼ teaspoon red hot pepper powder
Salt and Pepper to taste

Preparation:

1st Step: Rinse the salmon in fresh lemon juice and cold water, pat dry and place it in baking pan;

2nd Step: Chop all vegetables in desired shape, mix it with oil, wine and all spices;

3rd Step: Spread the mixture on the salmon and turn it around twice, spread the vegetable on the top of the salmon;

4th Step: Heat the oven to 400 degree and bake the salmon covered for 20 minutes. Remove the cover and keep it in the oven for another five minutes.

Serve it with Rice or pasta

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Sardine-Vegetable Salad

Ingredients:

2 4oz Sardines (in oil or water)
2 green onions/scallions
1 hot green pepper (seeded)
½ medium tomato (seeded)
½ medium sweet red pepper (seeded)
½ tablespoon extra-virgin olive oil or vegetable oil *
1 tablespoon fresh lemon juice
¼ teaspoon basil
¼ teaspoon parsley
Black pepper to taste

Preparation:

1st Step: Chop thinly the scallions, tomato, sweet pepper and hot green pepper;

2nd Step: Prepare the salad dressing - mix the lemon juice, oil, basil, parsley, black pepper; Whisk it well;

3rd Step: Open the canned sardines; drain the water or oil;

4th Step: In a serving dish, combine the sardines and vegetables with the salad dressing; mix gently. Keep it in fridge until serving time.

Serve it with lettuce, Injera, pita bread or as a sandwich.

P.S. Sardines are already salty, so no salt added. If the sardines are canned in oil, add less oil to the dressing.

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Swiss Chard Dish (Ethiopian Costta)

Ingredients:

1 lb Swiss chard (Costta)
2 green onions/scallion (chopped)
1 leek (chopped)
2 tablespoons extra-virgin oil or vegetable oil
½ teaspoon garlic powder
¼ teaspoon dry basil
1 hot green pepper (seeded and sliced)
Black pepper and salt to taste
2 tablespoons water

Preparation:

1st Step: Separate the Swiss Chard stem and leaves; rainse them well with cold water; chopping the leaves and the stem separate;

2nd Step: Slightly dry the chopped leaves with salad spinner or towel paper;

3rd Step: Sauté the chopped stem, onion, leek, garlic with oil in a medium pot for 2 minutes;

4th Step: Add water, basil, black pepper and salt. Cook it for a minute;

5th Step: Add the Swiss chard leaves, lower the heat, mix it well (3 minutes); Remove from heat before it releases water;

6th Step: Add the hot sliced pepper, mix and cover it. Serve it cold or hot.

Serving 4

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Grilled Lamb Shish Kebab

This tenderized grilled meat is my favorite dish. It is great for any occasion.

Ingredients:

2lb boneless lamb leg
½ cup red wine
2 Bell peppers
1 red onion or shallot
4 tablespoon olive oil
1 teaspoon garlic powder
1½ teaspoon chili pepper powder (berbere)
½ teaspoon black pepper
Salt to taste

Preparation:

1st Step: Cut the meat in cubes or as desired;

2nd Step: Mix the wine, oil, garlic, chili pepper, black pepper and salt; whisk well;

3rd Step: In a dip bowl, Combine the meat and the mixture; Keep it in the fridge for an hour to marinate;

4th Step: Cut the vegetables as desired and gently mix the vegetables with the marinated meat;

5th Step: Thread the meat and the vegetables on skewers; grill or broil for 12-15 minutes.

Serve it hot.

6 Servings

If using wooden skewers, be sure to soak them in water at least one hour before adding using them.

For nutritional facts of this recipe please visit http://www.recipezaar.com/355201. For vitamin content please click on "Print Recipe" on aforementioned site.

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