Roasted Sweet Potatoes with Bell Peppers

Ingredients:

1 lb sweet potatoes
4 bell peppers (red, yellow or orange)
1 teaspoon dry rosemary (crushed thinly)
2 tablespoons extra-virgin olive oil or vegetable oil
¼ red chili powder (berbere) or cayenne pepper
Salt and black pepper to taste

Preparation:

1st Step: Peel and rinse the sweet potatoes, cut in slices or as desired;

2nd Step: Rinse the bell peppers and cut in slices or as desired;

3nd Step: Mix the oil, chili pepper, black pepper and salt;

4th Step: Marinate the sweet potatoes and bell peppers with the mixed dressing for 2-5 minutes;

5th Step: Place the potatoes on a broiler or non-stick baking pan; sprinkle the rosemary and mix;

6th Step: In a 350 degree preheat oven, broil or bake the potatoes and peppers for 20 - 25 minutes.

Serve it hot or cold.

6 Servings

For nutritional facts of this recipe please visit http://www.recipezaar.com/293582. For vitamin content please click on "Print Recipe" on aforementioned site.

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Pasta al Forno (Seared Lasagna)

Pasta al Forno (Seared Lasagna) is one of my favorite Italian dishes which I like to cook for my family and friends.

Ingredients:

14 lasagna noodles
3 cups pasta sauce (beef and tomato home-made sauce)*
¼ teaspoon oregano
1½ cup milk
A pinch of nutmeg
A pinch of garlic
3 tablespoons all purpose flour
3 medium-size eggs
2 tablespoons butter
½ lb farmers cheese (unsalted)
½ pound mozzarella (sliced)
1 cup Parmesan (grated)

Preparation:

1st Step: Prepare a white creamy sauce: mix ¼ cup water and the flour; whisk it well ; in a lower heat, stir and cook; add butter; keep stirring to avoid lumps; cook it for 2-3 minutes; add the milk, few drops at a time; add the nutmeg; a pinch of garlic; stir continuously until the sauce is smooth and creamy (7-10 minutes);

2nd Step: Cook the lasagna noodles following direction from the package. Strain the cooked noodles; separating each, place them on paper towel or baking sheet;

3rd Step: Warm the pasta sauce if it was prepared in advance; mix it with oregano;

4th Step: Break the eggs in a bowl; add one tablespoon of water, a pinch of black pepper; beat the eggs thoroughly with a fork;

5th Step: Preheat oven to 400 degree;

6th Step: In a non-stick baking pan, spread ½ cup pasta sauce and lay down (3-4) lasagna noodles depending on the baking pan;

7th Step: Over the noodles spread (a) the eggs mixture (b) creamy white sauce (c) pasta sauce (d) cheese (e) pasta sauce (f) noodles. Repeat the placing order until the noodles are finished; then, at the top, spread the pasta sauce; lay the sliced fresh mozzarella;

8th Step: Cover and bake for 40 minutes; Uncover and bake it for 10 minutes more;

9th Step: Remove from oven; Keep it outside for 5 minutes to settle before cutting.

Serving 6 persons.

*Please click here to see my recipe for Meat Pasta Sauce

For nutritional facts of this recipe please visit http://www.recipezaar.com/321402. For vitamin content please click on "Print Recipe" on aforementioned site.

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Ethiopian Sunflower Seeds Juice

Sunflower Seeds Juice is a healthy and tasty drink especially for vegans and Lent observers.

My Ethiopian Cooking: Sunflower Seed Juice

Ingredients:

2 cups sunflower seeds (Suff)
Head of rue (Tena Adam) or ginger root (peeled, sliced)
honey or sugar (as required)
4 cups water

Preparation:

1st Step: rinse the sunflower seeds with cold water;

2nd Step: In a cooking pot, cover the sunflower seeds in cold water; boil for 15 minutes or until soft;

3rd Step: Strain in colander and discard the liquid; place the sunflower seeds in a food processor (blender), add 4 cups of cold water; grind and mash until all the seeds are crushed;

4th Step: Strain and pour the sunflower juice into a container; add head of rue or ginger root; cover and keep it in fridge.

5th Step: For one glass of sunflower juice, add 1 teaspoon of honey or ½ teaspoon of sugar; mix it well and drink.

P.S. Always shake the container to mix the sunflower juice before pouring into a glass.

4 Servings

For nutritional facts of this recipe please visit http://www.recipezaar.com/355035. For vitamin content please click on "Print Recipe" on aforementioned site.

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Ethiopian Instant Bread (Chéchébsa or Kita Firfir)

Chéchébsa or Kita Firfir is a spiced bread; simple to prepare and delicious; served as breakfast or snack with cafe au lait (coffee with milk).

Ingredients:

1½ cups wheat flour or Teff flour
½ cup barley flour
3 tablespoons purified/clarified butter
¼ teaspoon cardamom powder (korerima)
1 teaspoon baking powder
1 tablespoon chili pepper powder (Berbere)
Salt and black pepper to taste
2 cups water or more

Preparation:

1st Step: Place the wheat/teff, barley flour and baking powder in a bowl; mix it well; add to the flour a small amount of water, blend it with hand, gradually adding water, kneading it well until the dough is smooth and elastic; you may use a food processor;

2nd Step: In a non-stick medium pancake pan, place the dough; make it flat to cover the pan; using fork, make some small holes; cook it in a lower heat on both sides until golden and crusty;

3rd Step: Melt the butter in a lower heat; mix with chili pepper (berbere), false cardamom, black pepper and salt;

4th Step: Remove the pan-baked bread (Kita) from the heat, cut it in very small pieces;

5th Step: Mix the melted-spiced butter and the bread pieces until well combined. Serve it hot.

Chéchébsa (Kita Firfir) is served as breakfast or snack.

Serving 3 persons.

For nutritional facts of this recipe please visit http://www.recipezaar.com/362215. For vitamin content please click on "Print Recipe" on aforementioned site.

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Ground Beef Pasta Sauce

Simple and delicious pasta sauce which can be used as dipping sauce too.

Ingredients:

½ lb lean ground beef
2 tomatoes (diced)
1 onion (minced)
1 carrot (minced)
2 stalks celery (minced)
1 teaspoon garlic powder or minced garlic cloves
1½ tablespoon extra virgin olive oil or vegetable oil
½ tablespoon tomato paste
6 oz tomato sauce
1 teaspoon chili powder (berbere) or crushed hot pepper
½ teaspoon paprika
4 bay leaves
½ teaspoon basil
1 cup water or more
Black pepper and salt to taste

Preparation:

1st Step: In a medium pot, mix the meat, onion, garlic and in a lower heat sauté for 5 minutes;

2nd Step: To the cooking meat, add the celery, fresh tomatoes, tomato paste, tomato sauce, chili powder or crushed pepper, paprika, carrot; in a lower heat, stir well for 5 minutes;

3rd Step: Add to the sauce, water, bay leaves and basil; cook the sauce for 20 minutes or until simmers;

4th Step: Add black pepper and salt; mix well; remove from heat.

Serve it warm with pasta or rice. Keep it in fridge.

6 Servings.

For nutritional facts of this recipe please visit http://www.recipezaar.com/354096. For vitamin content please click on "Print Recipe" on aforementioned site.

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Ethiopian Mild Split Lentil Stew

Simple to cook, mild and tasty dish for vegans and lent observers.

My Ethiopian Cooking: Mild Split Lentil Stew (Yemser Alicha)

Ingredients:

1 cup split lentils
3 tablespoon extra-virgin olive oil or vegetable oil
1 onion (thinly chopped)
5 ½ cups water
¼ teaspoon turmeric or curry *
4 fresh garlic cloves (diced) or 1 teaspoon garlic powder
¼ teaspoon ginger powder or 1 teaspoon fresh ginger root juice
¼ teaspoon white pepper powder or black pepper
1 hot green pepper(seeded, sliced)
Salt to taste

Preparation:

1st Step: Bring to boil 4 cups of water in a medium pot. Rinse the lentils with fresh water and add to it. Cook it for 5 minutes;

2nd Step: Remove the foam with spoon and discard. Lightly drain the extra water in a container or a cup;

3rd Step: Meanwhile sauté the onion with ½ cup of water and oil for 5 minutes or until tender;

4th Step: To the cooked onion, add ½ cup of water, garlic, ginger, white pepper, curry or turmeric. Stir for 5 minutes;

5th Step: Combine the lentils and the sauce. Mix well. If more water needed, use the water which is set aside. Cook the Stew for 15 minutes until it simmers.

6th Step: Add salt, hot green pepper and mix it well. Remove from heat. Serve it warm or cold.

* You will find these spices in Ethiopian or Indian shops/groceries

For nutritional facts of this recipe please visit http://www.recipezaar.com/327834. For vitamin content please click on "Print Recipe" on aforementioned site.

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Marinated Beef Steak

Ingredients:

4 (6oz) fillet Mignon or sirloin beef
4 cloves garlic (sliced)
1 tablespoon extra-virgin oil or vegetable oil
½ teaspoon hot red chili pepper powder
1 tablespoon dry wine or dry sherry
2 bunch rosemary or 1 teaspoon dry rosemary
Salt and black pepper to taste

Preparation:

1st Step: Slightly pierce the meat and insert the sliced garlic;

2nd Step: Mix the ingredients; coat the meat and marinate in a tight plastic bag or container; keep it in fridge for 30 minutes to an hour;

3rd Step: Remove from the plastic bag, in non-stick frying pan (skillet), fry the meat for one minute each side in order to preserve the meat juice;

4th Step: Place the meat in a baking pan and at 375 degree oven broil it for 20 minutes.

5th Step: Keep it outside for 2-5 minutes to settle before carving.

Serving 4.

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