Apple and Honey flavored Roasted Turkey

When I was in Ethiopia, I was not introduced to Turkey meat and I never cooked it. The first year in the United States, I roasted chicken with some other dishes and celebrated Thanksgiving. The following year, my best friend Carole gave me her recipe. Initially, I followed hers and gradually changed to my own. This is one of my family favorite roasted Turkey:

Ingredients:

1 (20 lb/9 kg) whole turkey
1/2 cup unsalted butter, softened or 3 tablespoons vegetable oil
4 cups vegetable broth or chicken broth

2 cups apple juice or apple cider
2 red apples (sliced)
4 lemons
2 tablespoon paprika
2 teaspoons garlic powder
2 teaspoons black pepper
1 bunch fresh thyme
Salt and black pepper to taste

Preparation:

1st Step: Place the turkey as wrapped in the refrigerator for a day or two to defreeze;

2nd Step: Unwrapped the turkey and place outside in a big pot; cover it with cold water, change the water every 30 minutes (it will take at least six hours to thaw);

3rd Step: Stick your hand in the cavity and remove any organs, or "things" you may find inside of the turkey cavity and trim excess fat;

4th Step: Under cold water, rub the turkey gently with your fingers to make sure it is clean;

5th Step: When the Turkey is clean, soak it with two squeezed lemon juice for 30 minutes and rinse the turkey, and pat dry with paper towels.

6th Step: Place the turkey, breast side up on roasting pan with rack;

7th Step: Into main cavity, sprinkle squeezed fresh lemon juice; add lemon peels and 1 bunch fresh thyme cavity. Fill the turkey body (main) cavity with apple slices;

8th Step: Tuck wings; tie legs together;

9h Step: Mix the paprika, garlic, black pepper and salt;

10th Step: Rub the skin and the cavity with the softened butter or oil, and season well with the mixed spices;

11th Step: Combine the apple juice, honey and the chicken or vegetable stock; stir until honey dissolves;

12th Step: Pour 3 cups of the mixed stock into the bottom of the roasting pan;

13th Step: Cover the turkey with an aluminum foil making it like a tent;

14th Step: Preheat oven to 350° F

15th Step: Place turkey in oven and start roasting; remove aluminum foil after 2 ½ hours;

16th Step: Cover the turkey generously with the juices on the bottom of the pan; repeat glazing every 20 minutes. Whenever the drippings evaporate, add stock to moisten them, about 1 cup at a time;

17th Step: Roast until turkey is deep brown and thermometer inserted into thickest part of thigh registers 180°F, it will take 2 ½ to 3 hours.

18th Step: Transfer the turkey to a large cutting board; remove the stuffing (the Apple slices, lemon peels and thyme) and let it stand for at least 20 minutes before carving. Serve it warm.

10-12 Servings

For nutritional facts of this recipe please visit http://www.recipezaar.com/348877. For vitamin content please click on "Print Recipe" on aforementioned site.

Broiled Whole Fish and Vegetables

This recipe is simple but delicious.

Ingredients:

2 red snapper (1½ lb each)
*
2 tablespoons fresh lemon juice
4 tablespoons extra-virgin olive oil or 4 tablespoons vegetable oil
2 tablespoons white wine or dry sherry
½ teaspoon garlic
½ teaspoon basil
¼ teaspoon oregano
6 carrots (peeled)
4 red potatoes
2 squash (scrubbed)
2 sweet peppers (seeded)
1 shallot or red onion (peeled)
1 teaspoon rosemary
salt and black pepper

Preparation:


1st Step: Clean the inside and outside of the fish with lemon; rinse the fish with cold water; pat dry; place the fish on a baking sheet;

2nd Step: Mix 3 tablespoons of oil with the lemon juice, basil, oregano, garlic, wine or dry sherry, salt and black pepper;

3rd Step: Place the fish on a baking pan; brush the fish with the mixture inside and outside; spread the rest of the mixture inside and on top of the fish;

4th Step: Heat the oven to 350 degree, bake the fish covered for 20 minutes;

5th Step: Transfer and place the fish in a single layer on a greased broiler pan; broil the fish for 15 minutes;

6th Step: At the same time, peel and chop as desired the shallot, carrots, potatoes, squash (scrubbed), peppers(seeded);

7th Step: Mix one tablespoon of oil with rosemary,a pinch of salt and marinate the vegetables;

8th Step: On a non-stick baking pan, at 350 degree roast the vegetables for 20 minutes;

9th Step: Place the broiled fish and the vegetables on a platter and serve it warm.

4 servings.

* You may use trout or flounder or sea bass or any other kind of fish.

For nutritional facts of this recipe please visit http://www.recipezaar.com/319457. For vitamin content please click on "Print Recipe" on aforementioned site.

About Me, My Website and the Humanitarian Organizations

I am an Ethiopian, married, a mother of three children, a grandmother and a New Yorker. For decades, I was working full time. At one point, I was a student too. However, nothing changes my love of cooking for my family every day, including my relatives and friends. In general, my hobby is cooking and creating my own twist to any food I have tasted.

The other matter close to my heart is the humanitarian issues that exist in Africa and around the world due to conflicts and natural disasters. While I was working in United Nations, in the Department of Humanitarian Affairs, I learnt about the continuous efforts of the humanitarian community to alleviate the human suffering.

Therefore, while I share my recipes, I voluntarily promote the humanitarian organizations, at their consent, who are actively involved in assisting especially the Ethiopian people in time of conflict and natural disasters.

The Humanitarian Organizations posted on this website are the following, I hope you will visit their websites and observe their achievements, activities and needs:

CARE - Since 1984, CARE continues on emergency feeding in Ethiopia. Moreover, Care concentrates on (1)rehabilitation and development projects such as agricultural extension services (2) income generation and food-for-work (primary infrastructure, conservation, agriculture) and (3) family planning and HIV/AIDS education.

Catholic Relief Services - CRS has been working in Ethiopia since 1958. Key CRS Projects in Ethiopia are: (1) Water and Sanitation (2) Agriculture and livelihood (3) Emergency Preparedness.

Ethiopian Benefactors Society Inc. Ethiopian Benefactors Society is a non-profit organization that strives to provide the children of Addis Ababa, Ethiopia the emotional and financial support they need to dream big about life and fulfill those dreams.

CHIROTA Elderly Neighbors Project is a non-profit organization established in 2010 to promote dignity, nutrition, healthy life and hope to vulnerable elderly Neighbors in Ethiopian especially Women

ReliefWeb Homepage - ReliefWeb is the world’s leading on-line gateway to information (documents and maps) on humanitarian emergencies and disasters.

ReliefWeb Ethiopia Country Page - Provides Latest Updates (information), Appeals and Funding, Maps, Who is Reporting (Working), Vacancies, Training, and etc.

Save the Children - Save the Children has been in Ethiopia since 1984 to provide life-saving food, water and health services for over half a million people devastated by famine. Today, its programs focuses on Ethiolpia chronic poverty and food insecurity, the poor health of the general population, a growing HIV/AIDS crisis and a substandard education sector.

The Rainbow Humanitarian Caretaker Foundation is a nonprofit charitable organization. Its mission is to provide basic services such as housing, food, clean water, medical care, counseling, education and job training to the urban homeless in Ethiopia, specifically those areas surrounding Addis Ababa. Click here to watch a video

Other organizations will be added in due time.

Thank you for visiting Yewoin's website.

Chicken Vegetable with Noodles

This dish is very tasty and my family always enjoys it.

Ingredients:

1 lb (½ kg) chicken breast
½ lb(¼ kg) pasta noodles or thin spaghetti
1 lemon or lime
3 tablespoons extra-virgin olive oil or sesame oil
1 teaspoon fresh garlic or garlic powder
1 red onion (sliced)
1 cup chicken broth or water
2 scallions (trimmed and sliced)
2 sweet peppers (red and yellow)
2 tomatoes
2 carrots (peeled)
A pinch of ginger (minced)
1 tablespoon teriyaki or soy sauce
½ teaspoon fresh basil (diced)
½ teaspoon chili pepper (berbere) or ½ teaspoon red crushed red pepper.
A pinch of black pepper

Salt to taste.

Preparation:

1st Step: remove fat, clean and soak the chicken breast in lemon/lime;

2nd Step: Boil the tomatoes; remove skin and seed. Mince well;

3rd Step: Slice the the rest of the vegetables in medium length;

4th Step: Rinse, pat and shred the chicken breast;

5th Step: Heat the oil in a frying pan; add ginger and chicken; stir fry for 5 minutes;

6th Step: Add carrots, onions, garlic to the chicken. Stir for 5 minutes;

7th Step: Add the minced tomatoes, broth or water, scallions, basil and red hot pepper to the chicken. Stir for 5 minutes;

8th Step: Add the teriyaki or soy sauce. Stir for 5 minutes. Black pepper and salt to taste;

9th Step: Meanwhile, boil water in large pot, add noodles. Cook for 5-7 minutes (al dente) or follow instruction on the package;

10th Step: Mix the chicken and the noodle in lower heat for 2 minutes. Serve it warm.

4 Servings.

For nutritional facts of this recipe please visit http://www.recipezaar.com/324220. For vitamin content please click on "Print Recipe" on aforementioned site.

Stir-fried Cauliflowers

Delicious side-dish.

2 medium head cauliflowers
4 eggs (optional)
1½ cup milk or rice milk
½ cup white all purpose flour
1 cup vegetable oil
2 garlic cloves (sliced)
¼ teaspoon Salt
¼ black pepper

Preparation:

1st Step: Cut the cauliflower into florets and discard the leaves; rinse with cold water;

2nd Step: Boil water in a large pot; add salt and the cauliflowers; Cook it for two minutes and drain;

3rd Step: Beat the eggs and milk very well; add a pinch of salt and the black pepper; slowly add the flour and blend it till smooth; OR mix the rice milk, the flour, black pepper, salt and beat until smooth;

4th Step: Dip the cauliflower florets with the mixture until each floret is coated well;

5th Step: In a large non-stick pan, in a medium heat sauté the garlic with one tablespoon of oil for a minute; remove garlic; add the rest of the oil;


6th Step: When the oil is hot, place the whole florets piece by piece on the pan; stir well for two minutes or until lightly brown; remove from heat/oil with straining spoon. Serve it warm.

Six servings
For nutritional facts of this recipe please visit http://www.food.com/345954

Ethiopian Spicy Cheese Dip

Spicy, delicious and appetizing side-dish.

Ingredients:

2lb farmers cheese (unsalted)
2 tablespoons clarified butter (Nitir Kebe) **
2 teaspoons Mitimita (cayenne pepper) **
¼ teaspoon garlic powder
¼ teaspoon cardamom powder (Korerima) *
¼ teaspoon White pepper

Preparation:

1st Step: In a bowl, flake the cheese with forks;

2nd Step: In small pot, on a lower heat, melt the butter; remove from heat; add Mitmita (cayenne pepper), cardamom, white pepper and garlic powder;

3rd Step: Pour the melted spiced butter on the cheese; mix well until completely marinated;

4th Step: Keep it in the fridge and serve it cold.


8 Servings

* You will find these spices in Ethiopian or Indian shops/groceries
** Please click here to see how to prepare
Clarified Butter (Nitir Kebe)

P.S. If home-made cheese is needed, boil 2 gallons of buttermilk at a lower heat, with a pinch of salt and one lemon juice, stirring continuously. leave it to cool, strain and discard the water; keep it in fridge.

For nutritional facts of this recipe please visit http://www.recipezaar.com/347075. For vitamin content please click on "Print Recipe" on aforementioned site.

Beef-Tomato Steak

Ingredients:
1 lb (½ kg) beef tenderloin/boneless sirloin
1 onion (thinly sliced)
½ tablespoon butter
2 tomatoes (seeded, sliced)
1 bunch rosemary or 2 teaspoons dry rosemary
2 green onions/scallions (chopped
)
2 garlic cloves (mashed)
½ teaspoon garlic powder
2 tablespoons extra-virgin olive oil or vegetable oil
2 teaspoon red chili powder (Berbere)
1 tablespoon sherry or red wine (optional)
¼ teaspoon Italian seasonings
1 hot green pepper (seeded and sliced)
Salt and black pepper to taste


Preparation:

1st Step: Cut the beef in tiny slices; marinate with butter, chili pepper, wine or sherry and Italian seasonings (keep it in fridge for ½ an hour if preferred);

2nd Step: Heat 1 tablespoon of oil in frying pan with the fresh garlic; add the beef and rosemary. Cook until lightly brown (10 minutes); remove from heat;

3rd Step: Sauté the onion and scallions with one tablespoon until tender;

4th Step: Add the sliced tomatoes to the onion; Stir-fry for 2 minutes;

5th Step: Combine the vegetable with the beef by lightly straining the beef broth; keep the beef broth;

6th Step: To the beef-tomato steak, sprinkle the garlic powder, black pepper and salt; Add the beef broth, if needed; mix well (cook for 2 minutes);

7th Step: Add the sliced hot green peppers; lightly mix and remove from heat. Serve it hot.

4 servings

For nutritional facts of this recipe please visit http://www.food.com/317391

Ethiopian Spiced Beef Jerky (Quwanta)

Spiced Beef jerky (Quwanta) is served as snack or appetizer. It is my husband's favorite snack.

Ingredients:

5 lbs (2 kg) beef- top or bottom round
2 tablespoon chili powder (berbere) or mild chili pepper paste (Awaze)
3 tablespoons dry wine or sherry

1tablespoon olive oil or vegetable oil
¼ teaspoon cardamom powder (Korerima)
½ teaspoon black pepper
A pinch of salt

Preparation:

1st Step: Remove fat; cut the meat in long strips with zigzag shapes;

2nd Step: Mix chili pepper powder (berbere) or (Awaze), wine, oil, false cardamom, black pepper and salt;

3rd Step: Marinate the meat with mixed dressing;

4th Step: Place the meat on food dehydrator or jerky maker; cover and dehydrate until crisp dry;

5th Step: Break the dried meat in small pieces; keep the pieces in a tight glass jar.

10 Serving.

P.S. Adding Quwanta (Beef Jerky) while cooking vegetables or legumes give good flavor.


For nutritional facts of this recipe please visit http://www.recipezaar.com/321136. For vitamin content please click on "Print Recipe" on aforementioned site.

Salmon-Pasta Salad

Simple and delicious fish salad.

Ingredients:

½ lb fresh salmon
6 oz pasta (shells, rotini, penne, ziti)

1½ tablespoon extra-virgin olive oil or vegetable oil
1 tablespoon scallion/green onions
½ tablespoon white dry wine or vinaigrette
1 tablespoon lemon juice
2 tablespoon low-fat sour cream

½ teaspoon oregano or thyme
1 teaspoon fresh parsley (minced)
Salt and black pepper to taste


Preparation:

1st Step: Rinse the salmon fillet with lemon and cold water; pat dry with paper towel;

2nd Step: Marinate the salmon fillet with ½ tablespoon of oil, lemon juice and black pepper;

3rd Step: At 350 degree, broil the salmon for 15 minutes; keep it outside; at room temperature, place it in the fridge;

4th Step: Meanwhile, boil water, add the pasta, cook it for 15 minutes or al dente; rinse in cold water and drain; keep it in fridge;

5th Step: Prepare the salad dressing - mix the oil, vinaigrette or wine, Oregano or thyme, scallions (finely chopped), sour cream, black pepper and salt; whisk it well;

6th Step: Add the salad dressing to the pasta; toss well until the pasta is well covered;

7th Step: Break the broiled salmon fillet into small pieces; combine fillet pieces with the pasta salad;

8th Step: On a serving platter, place the salmon-pasta salad and sprinkle parsley. Keep it in fridge. Serve it cold.

4 Servings


For nutritional facts of this recipe please visit http://www.recipezaar.com/308095. For vitamin content please click on "Print Recipe" on aforementioned site.

Teff and Barley Injera (Ethiopian flat-thin bread)

Injera is mostly a product of teff flour. However, it is also prepared mixing teff with other grains such as barley, wheat, sorghum or rice.
Ingredients:
4 lbs teff flour *
1 lb barley flour

1 teaspoon dried yeast
1 cup self-rising flour
water (as required)

Preparation:
1st Step: Starter - mix the yeast with one cup of warm water; keep until rises; or use sourdough starter;
2nd Step: Combine in a large container the teff and barley flour with cold water or mix lightly in a blender;

3rd Step: Add the starter and mix it well; add water generously; cover it tight; keep it outside to ferment;

4rd Step: The second day, pour and discard the water; add same amount of fresh water to the dough; keep it tight;

5th Step: The third day, pour and discard the water; blend the self-rising flour with three cups of cold water; mix it with the fermented dough; add water as required. This time it should be thinner than pancake dough. Keep it outside for 15 minutes to rise;

6th Step: Warm a flat pancake pan, or skillet, or a specialized electric stove; pour the dough in circle shape in small amount; bake it for 30 -45 seconds.

7th Step: Depending on the size of skillet, you will get 20 to 30 injeras.

8th Step: If less sour taste preferred, bake it the second day.

* You may find teff flour in health store.

For nutritional facts of this recipe please visit http://www.food.com/324696

Scrambled Eggs with Vegetables

Tasty meal as breakfast or brunch with lighty toasted bread, fruit salad and coffee or tea.

Ingredients:

8 large eggs
¼ shallot or red onion
1 green onion/scallion
1 tomato
½ medium sweet red pepper (seeded)
1 potato (peeled)
1 carrot (peeled)
1½ tablespoon extra-virgin olive oil or vegetable oil
½ tablespoon butter
¼ cup milk
¼ teaspoon black pepper
Salt to taste

Preparation

1st Step: Clean and thinly chop all vegetables;

2nd Step: Sauté the onion, scallion, potatoes, carrots with the oil until tender;

3rd Step: Add, butter, sweet pepper, tomatoes; stir-fry for two minutes;

4th Step: In a bowl beat together the eggs (8 white and four yolks), milk with salt and black pepper;

5th Step: Pour the eggs on the sauté vegetables, hot pepper if desired, cook for 7 minutes by mixing and crushing till the eggs are scrambled to the size of the vegetable.

P.S. If baking is desired. place the saute vegetables on lightly greased baking pan, pour the egg mixture, sprinkle some parmesan cheese; preheat the oven to 350 degree and bake it for 10-12 minutes.


Serve it hot.

Serving four persons


For nutritional facts of this recipe please visit http://www.recipezaar.com/329249. For vitamin content please click on "Print Recipe" on aforementioned site.

Ethiopian Beef Steak Tartar (Kitfo)

My Ethiopian Cooking: Steak Tartar (Kitfo)

Kitfo is one of the typical dishes of Ethiopian cooking. The main ingredients of Kitfo is beef, clarified butter and mitmita. Mitmita is a very spicy pepper powder which is made of cayenne-type tiny dark-orange chili peppers seasoned with spices such as cloves, cardamom seed and salt.

Ingredients of the Steak Tartar (Kitfo):

2 lb (1 kg) beef top round (freshly cut)
6 teaspoons or more Mitmita *
4 tablespoons purified/clarified butter (Nitir Kebe) **
1 teaspoon cardamom powder (korerima) *
¼ teaspoon garlic powder (optional)

Salt and black pepper to taste (optional)

Preparation:

1st Step: Cut the meat in small pieces; remove fat and seams;

2nd Step: In a food processor put small amount of the meat at a time, spread some mitmita, grind until meat is finely chopped; using a fork, remove any residue of fat and seams; place the spicy ground meat in a dish; repeat the process until all required meat is done;

3rd Step: In small pot, on a lower heat melt the butter, add the remaining mitmita, cardamom, (garlic, black pepper, salt, if needed); remove from heat;

4th Step: Combine the spicy ground meat with the spicy butter; using fork and spoon, mix it until completely marinated;


5th Step: Place it in a lightly warm serving dish, serve it immediately with Injera or bread. If preferred, sauté the marinated meat for two to three minutes.
6 Servings

Note: As Steak Tartar is uncooked dish, choice of first class quality meat and cleanliness is important.

* You will find these spices in Ethiopian or Indian shops/groceries
** Please click here to see how to prepare
Purified/Clarified Butter (Nitir Kebe)
For nutritional facts of this recipe please visit http://www.food.com/353928

Chicken-Pasta Soup

Ingredients:

½ lb (¼ kg) chicken breasts
½ cup pasta (pastina, rotini, etc.)
2 stalks celery (chopped)
2 carrots (peeled and chopped)
3 scallions/green onions (diced)
5 cups chicken broth or 5 cups water
1½ tablespoon olive oil or vegetable oil
¼ teaspoon white pepper
½ teaspoon fresh basil
¼ Italian seasoning
½ teaspoon Tabasco sauce (if desired)
½ teaspoon fresh parsley (diced)
¼ teaspoon garlic powder

Salt to taste

Preparation:

1st Step: Cut the chicken breasts in chunk; rinse the chicken in cold water with fresh lemon juice;

2nd Step: In a medium pot, boil water; add the chicken pieces; cook it for 10 minutes; strain the chicken and cut it in small pieces;

3rd Step: Meanwhile, sauté green onions, celery, carrots with oil until tender; add four cups of chicken broth or water, garlic, basil; Italian seasoning; boil the sauce for five minutes;

4th Step: To the boiling sauce, add the chicken, pastas, white pepper, Tabasco sauce and salt to taste. Cook the soup for 20-25 minutes or until simmer;

5th Step: Sprinkle the parsley, remove from heat and serve hot.

4 servings

P.S. If desired sprinkle Parmesan cheese.


For nutritional facts of this recipe please visit http://www.food.com/320528

Lamb Chops and Vegetables Dish

A family dinner dish that gives all !!

Ingredients:

6 pieces (4 oz each) lamb chops (trimmed)
2 stalk leeks (chopped)
2 green onions/scallions (roughly chopped)
4 small-size shallots (peeled and roughly chopped)
2 stalks celery (chopped)
3 red sweet peppers (sliced in four pieces each)
6 small-size carrots (peeled)
6 red potatoes (peeled and cut in halves)
¼ cup red dry wine
4 garlic cloves (sliced)
a pinch of rosemary
½ teaspoon thyme
1 teaspoon fresh parsley (chopped)
1 teaspoon red chili pepper powder or cayenne pepper
3 tablespoons extra-virgin olive oil
1 cup beef or vegetable broth
Salt and Pepper to taste

Preparation:

1st Step: In a non-stick saucepan, fry the lamb chops on both sides until brown with a pinch of rosemary;

2nd Step: Add to the lamb chops, garlic, oil, all vegetables; sauté for five minutes;

3rd Step: Pour the wine and beef broth to the lamb chops saucepan; add red chili pepper, thyme, salt and black pepper;

4th Step: Place the saucepan in a preheat 400 degree oven; bake it covered for 20 minutes; uncover and bake for 30 minutes or until the liquid is absorbed and the vegetables are tender;

5th Step: Remove from heat; sprinkle the fresh parsley and serve it hot.

6 Servings


For nutritional facts of this recipe please visit http://www.recipezaar.com/301947. For vitamin content please click on "Print Recipe" on aforementioned site.

Ethiopian Mild Lamb Stew (Yebeg Alicha)

Lamb (Yebeg0) Alicha is my favorite dish. It reminds me of my childhood.

Ingredients:

2 lb lamb chops (ribs and meat)
¼ cup purified butter **
2 cups white onion (thinly chopped)
1 tablespoon fresh garlic or 2 teaspoon garlic powder
1 tablespoon fresh ginger-root juice or ¼ teaspoon ginger powder

1 teaspoon cardamom powder (korerima) *
¼ teaspoon bishop weed *
¼ teaspoon turmeric *
2 long hot chili peppers, seeded and sliced
6 cup boiled water
Salt to taste

Preparation:

1st Step: Cut the ribs in smaller sizes and the meat in small strips, wash it with cold water;

2nd Step: Boil water in large pot; add the cleaned ribs and the meat; cook it for 10 minutes and strain;

3rd Step: In medium heat, cook the onion with two cups of water (adding the water gradually); stir continuously until tender (10-15 minutes);

4th Step: Add the butter, garlic, ginger-root juice, bishop weed and cook for five minutes.

5th Step: Add the ribs and the meat; stir for five minutes; put four cups of water and turmeric; cover and cook for 30 minutes;

6th Step: Add cardamom (korerima), salt to taste and cook to simmer;. at the end, add the hot peppers and remove from heat.

Serving 6 persons

* You will find these spices in Ethiopian or Indian shops
** Please click here to see how to prepare
Purified Butter (Nitir Kebe)
For nutritional facts of this recipe please visit http://www.food.com/321660

Beef-Pepper Steak

My family favorite simple and tasty beef steak.

Ingredients:

1 lb beef tenderloin/boneless sirloin
3 bell peppers: red, yellow or orange (seeded and cut into thinly strips)
1 onion (thinly sliced)
½ tablespoon butter
½ Tomato (seeded, diced)
1 bunch rosemary or 1 teaspoon dry rosemary
2 green onions/scallions (chopped)
2 garlic cloves (mashed) & ½ teaspoon garlic powder
2 tablespoons extra-virgin olive oil or vegetable oil
2 teaspoon hot red chili powder (Berbere)
2 tablespoons sherry or wine (if preferred)
2 hot green peppers (seeded and sliced)
Salt and black pepper to taste


Preparation:

1st Step: Cut the beef in tiny slices; marinate with butter, chili pepper, diced tomato, wine or sherry and Italian seasonings; keep it in fridge for ½ an hour;

2nd Step: Heat 1 tablespoon of oil in frying pan with the fresh garlic; add the beef and rosemary. Cook until lightly brown; Remove from heat;

3rd Step: Sauté the onion and scallions with one tablespoon until tender;

4th Step: Add the peppers to the onion; Stir-fry for 2 minutes;

5th Step: Combine the vegetable with the beef by lightly straining the beef broth. Keep the beef broth;

6th Step: To the beef-pepper steak, sprinkle the garlic powder, black pepper and salt; Add the beef broth, if needed; Mix well (cook for 5 minutes);

7th Step: Add hot green peppers, mix and remove from heat. Serve it hot.

4 servings


For nutritional facts of this recipe please visit http://www.food.com/333577

Spicy Roasted Chicken

Delicious roasted chicken spiced with Ethiopian chili powder (berbere).

Ingredients:

4lbs whole chicken
1teaspoon chili powder (Berbere)
3 tablespoons extra-virgin olive oil or vegetable oil
2 tablespoons dry wine or dry sherry
¼ teaspoon garlic powder
½ teaspoon oregano
½ teaspoon basil
¼ teaspoon black pepper

¼ teaspoon salt
2 lemons or limes


Preparation:

1st Step: Remove fat; clean the chicken inside and outside with cold water; soak the chicken for 15 minutes with cold water, lemon or lime juice and a pinch of salt;

2nd Step: Meanwhile, preheat oven to 400 degree;

3rd Step: Mix the oil, red chili pepper powder, wine, garlic, black pepper and salt;

4th Step: Pat the chicken to dry; rub the chicken with some of the spiced mixture inside and outside;


5th Step: Put in the rest of the spiced mixture between the skin and the meat using thin flat wooden stick;

6th Step: Sprinkle oregano and basil all over the chicken;

7th Step: Tight the legs, tuck in the wings and place the chicken in the roasting pan breast up side; roast the chicken for 30 minutes; reduce the heat to 350 degree and continue roasting for another 30-40 minutes.

Keep it outside for 10 minutes to settle before cutting.

Serving 4
For nutritional facts of this recipe please visit http://www.recipezaar.com/Spicy-Roasted-Chicken-343918. For vitamin content please click on "Print Recipe" on aforementioned site.

Purée Vegetable Soup

Nutritious Soup for vegans, vegetarians and Lent observers.

Ingredients:
1 tomato (seeded, chopped)
1 potato (peeled, chopped)
2 stalks celery (chopped)
2 Leeks (cut below the dark green part, chopped)
2 carrots (peeled, chopped)
1 cup cauliflower (cut into small florets)
1 sweet red pepper (seeded, chopped)
1 teaspoon fresh basil (diced)
2 zucchini (chopped)
½ teaspoon fresh parsley (diced)
½ teaspoon garlic powder or fresh garlic (diced)
½ teaspoon chili pepper powder (berbere)
3 tablespoons extra-virgin olive oil
2 bay leaves
6 cups water
Black pepper and Salt to taste

Preparation:
1st Step: Rinse well all vegetables before chopping;
2nd Step: Put all chopped vegetables, basil, fresh garlic, two tablespoons of oil in a big pot; Add 6 cups of water or more; cover and cook for 30 minutes;
3rd Step: Strain the water from the cooked vegetables; set aside the vegetable stock (it will be about 4 cups);
4th Step: Purée (mash) the cooked vegetables in a blender or food processor;
5th Step: In a lower heat, bring to boil three cups of the vegetable stock; add one tablespoon of oil;

6th Step: Pour the blended vegetables to the pot; add chili powder (berbere), garlic powder, black pepper, salt and bay leaves; if desired add one cup of vegetable stock; cook for 15 minutes;

7th Step: Remove from heat; sprinkle fresh parsley and serve it hot.

5 servings

For nutritional facts of this recipe please visit http://www.food.com/320790

Broccoli-Macaroni Salad

Simple pasta and vegetable salad for vegans and Lent observers.

Ingredients:

2 bunch broccoli (cut off the stems and break up the florets, rinse)
1lb macaroni (twist, penne, etc.) - no egg
1 red bell pepper (seeded, rinsed, sliced)
1 yellow or orange bell pepper (seeded, rinsed, sliced)
3 scallion/green onions (trimmed, rinsed, chopped)
3 tablespoons extra-virgin olive oil or vegetable oil
6 garlic cloves, thinly (rinsed, sliced)
1 teaspoon honey mustard
2 teaspoon vinaigrette or lemon juice
½ teaspoon fresh basil (rinsed, diced)
½ teaspoon fresh parsley (rinsed, diced)
Salt and black pepper to taste

Preparation:

1st Step: Boil water, add the macaroni; cook it for 15 minutes (al dente);

2nd Step: Boil water, add the broccoli florets, cook for 5 minutes, drain and rinse with cold running water; drain well;

3rd Step: Place the broccoli in a serving dish;

4th Step: Sauté the garlic with one tablespoon oil in a medium heat;

5th Step: Add scallion and peppers; Stir-fry for 2 minutes;

5th Step: Mix the broccoli with the Sauté vegetables;

6th Step: Mix one tablespoon oil, basil, vinegar or lemon, honey mustard, salt and black pepper; whisk it well until the mixture is smooth;

7th Step: At room temperature, combine the broccoli and macaroni; pour the salad dressing; toss it well. Keep it in fridge.

8th Step: At the time of serving, sprinkle the parsley.

4 servings

For nutritional facts of this recipe please visit http://www.food.com/339629

Ethiopian Split Pea Mild Stew (Yeater Kek Alicha)

My Ethiopian Cooking: Split Pea Mild Stew (Yeater Kek Alicha)
Simple dish for vegans, vegetarians and Lent observers


Ingredients:

1 cup yellow split peas (rinsed)
2 red onions (diced)
½ cup olive oil or vegetable oil
4 cups water
¼ teaspoon bishop weed powder *
½ teaspoon fresh garlic or garlic powder
¼ teaspoon ginger powder
¼ teaspoon turmeric powder*
1 hot green pepper (seeded and sliced)
Salt and black pepper to taste

Preparation:

1st Step: In a medium pot, bring to boil 3 cups of water; add the rinsed split peas; Cook it for 20 minutes or more;

2nd Step: Meanwhile, in medium heat cook the onion with one tablespoon of oil and one cup of water (by gradually adding the water); stir and sauté continuously until it is very soft. You may add more water if needed. (10 minutes);

3nd Step: Add to the cooked onion, half cup of water, the rest of the oil, garlic, bishop weed, ginger and turmeric; Cook for five minutes;

4th Step: Strain the water from the cooked peas, set aside the water;

5th Step: Add the cooked peas to the onion; mix well and cook it for 5 minutes; add one cup of the set-aide water, salt and black pepper. Cook for another 10 minutes or until simmers;

6th Step: Add the sliced hot pepper and remove from heat. You may serve it cold or warm with Injera or bread of your choice.

Serving 4 persons.

*
You will find these spices in Ethiopian or Indian shops.

For nutritional facts of this recipe please visit http://www.recipezaar.com/320148. For vitamin content please click on "Print Recipe" on aforementioned site.

Barley and Fruit Juice (YeBesso Dukete Smoothie)

In Ethiopian, barley is one of the top cereal grains. The lightly roasted barely (YeBesso Dukete) is used as cereal and as a drink. Blending it with fruit makes it more tasty. It is satisfying as breakfast or snack.

Ingredients:

½ cup roasted barley flour (YeBesso Dukete)*
2 mangoes or 2 pears (peeled, seeded)
1 teaspoon honey or ½ teaspoon sugar
2 cups of cold water
4 ice cubes

Preparation:

1st Step: If roasted barely flour is unavailable (a) Take 3 cups of barley seeds, soak and remove inedible outer skin (b) lightly roast the seeds for five minutes (c) grind the seeds (c) add ½ teaspoon roasted garlic powder and ¼ teaspoon ginger powder and grind it more (d) keep it tight in a container and store it in fridge;

2nd Step: Chop the fruits;

3rd Step: Pour 2 cups of cold water in a blender, add ½ of the barely flour, fruits, honey and ice cubes; Blend it well; Serve it cold.

3 servings

* Roasted Barely flour (Yebeso Dukete) is available in Ethiopian groceries.


For nutritional facts of this recipe please visit http://www.food.com/349161

Tuna-Vegetable Salad




Easy, quick to prepare and juicy fish salad.
Ingredients:

6 ounces tuna canned in fresh water
1 tomato (seeded)
1 sweet red pepper (seeded)
2 green onions/scallions
2 tablespoon fresh lemon juice
2 teaspoon olive oil or vegetable oil
½ teaspoon red chili powder (berbere)
¼ teaspoon garlic powder
1 hot green pepper (seeded)
Salt and black pepper to taste

Preparation:

1st Step: Open the canned tuna; place it on tight strainer, rinse once with cold water; put it in serving dish and flake finely;

2nd Step: Chop thinly the tomato, scallions, sweet pepper and hot pepper;

3rd Step: Prepare the salad dressing - mix the lemon juice, oil, red chili pepper powder, garlic, black pepper and salt; Whisk it well;

4th Step: Combine the tuna and vegetable with the salad dressing; mix it well; keep it in fridge until serving time. Serve it with lettuce, injera, pitta bread or as a sandwich.

4 servings

P.S. If red chili pepper is unavailable, use minced parsley or basil to garnish the tuna salad.
For nutritional facts of this recipe please visit http://www.recipezaar.com/343385. For vitamin content please click on "Print Recipe" on aforementioned site.

Spinach Dish

This Spinach dish is simple and instant.

Ingredients:

1 lb fresh spinach (washed, stems removed and lightly dry)
2 green onions/scallions (diced)
2 tablespoon extra-virgin oil or vegetable oil
4 garlic cloves (sliced) or ½ teaspoon garlic powder
½ teaspoon Italian seasoning or parsley
2 hot green peppers (seeded and sliced)

2 tablespoons water
Black pepper and salt to taste


Preparation:

1st Step: Sauté the onions and garlic with oil in a medium pot for 2 minutes;

2nd Step: Add 2 tablespoons water, black pepper and salt. Stir for 1 minute;

3rd Step: Lower the heat, add spinach, stir for five minutes; add the Italian seasoning or parsley, remove from heat before it releases water;

4th Step: Add the peppers, mix and cover it. Serve it cold or hot.

6 servings


For nutritional facts of this recipe please visit http://www.food.com/350905

Grilled Salmon with Vegetables

My favoriate, tasty and healthy fish dish.

Ingredients:

1½ lbs fresh salmon
2½ tablespoons extra-virgin olive oil
3 yellow sweet peppers (seeded, cut in halves)
3 red sweet peppers (seeded cut in halves)
3 medium sweet potatoes or yam (peeled, sliced encircles)

2 medium zucchini (peeled, sliced encircles)
¼ teaspoon garlic powder
1 tablespoon white wine
1 teaspoon teriyaki sauce
¼ teaspoon chili powder (berbere)
1 teaspoon rosemary

1 lemon or lime
Salt and black pepper to taste


Preparation:

1st Step: Rinse the salmon with cold water and fresh lemon juice, pat dry;

2nd Step: Marinate the salmon with one tablespoon of oil, one teaspoon of fresh lemon juice, wine, teriyaki sauce, red pepper powder, garlic powder, black pepper; Keep it in fridge for 15-20 minutes;

3th Step: Mix all the vegetables; coat the vegetables with 1½ tablespoon of oil, rosemary, a pinch of red pepper, black pepper and salt;

4th Step: Lay the salmon and vegetables individually on a grill or broiler rack;

5th Step: In a preheat 400 degree oven grill or broil the salmon and the vegetables for 20 -25 minutes.

6th Step: Bring the grilled salmon to a platter and place the vegetables around it.

Serve it warm.

4 Servings

For nutritional facts of this recipe please visit http://www.recipezaar.com/321540. For vitamin content please click on "Print Recipe" on aforementioned site.

Rice and Vegetable Dish

One complete tasty dish.

Ingredients:

1 cup basmati rice or brown rice
½ red onion (peeled, diced)
2 carrots (peeled, diced)
1 leek (diced)
1 stalk celery (trimmed, diced)
½ cup whole sweet corn (kernels)
¼ teaspoon garlic powder
¼ teaspoon curry powder
2 tablespoon extra virgin olive oil or vegetable oil
2 cups water (or more)

1 teaspoon teriyaki sauce (if desired)
2 cups vegetable stocks
Salt and black pepper to taste

Preparation:

1st Step: In a medium pot, sauté the onion, garlic with oil until tender; add ½ cup of water, the Leek, carrots, celery; stir-fry for 5 minutes;

2nd Step: To the stirred vegetables, add 1½ cups of water, curry, teriyaki sauce and boil;

3rd Step:
Rinse the rice and add to the boiling mixture; add the vegetable stock; cover and cook the rice in a lower heat for 15 minutes or until the rice absorbsw the liquid;

4th Step: Combine the corn and the boiling rice; mix well and simmer slowly for 2-3 minutes;

5th Step: Add salt and black pepper; mix well and remove from heat. Serve it hot.

4 Servings.


For nutritional facts of this recipe please visit http://www.food.com/330672

Pasta with Vegetable Sauce




This vegetable pasta dish is simple. It is a practical cuisine for vegetarians, vegans and for those who observe Lent.

Ingredients:

1lb spaghetti (without dairy and eggs)
2 tomatoes
1 onion
2 carrots (peeled)
1 eggplant
1 red sweet pepper
8 oz can tomato sauce
1 tablespoon sun-dried tomato or tomato paste
3 stalks celery
1teasspoon basil (minced)
1 teaspoon garlic powder or minced garlic cloves
4 bay leaves
3 tablespoon extra-virgin olive oil or vegetable oil
1/2 tablespoon red chili pepper (berbere) or

½ tablespoon crushed red pepper
Salt and black pepper to taste

Preparation:

1st Step: Clean, rinse and chop the vegetables;

2nd Step: Coat the chopped eggplants with half tablespoon of oil and black pepper; bake them uncovered for 10 minutes;

3rd Step: Sauté the onion with oil; add all ingredients except the eggplant and crushed red pepper; cook the vegetables for 10 minutes;

4th Step: Add the eggplant, crushed hot pepper; cook for five minutes; remove from heat;

5th Step: Boil the spaghetti (al dente) for 6-7 minutes; strain; serve it hot with the vegetable sauce.

6 Servings

P.S. This Vegetable Sauce could be used with rice and for garnishing baked fish.

For nutritional facts of this recipe please visit http://www.food.com/297421

Lentils Vegetable Soup

Ingredients:

1 cup lentils
½ onion (finely chopped)
1 tomato (seeded and diced)
2 carrots (peeled and diced)
2 stalks celery (trimmed and diced)
3 tablespoon extra-virgin olive oil or vegetable oil
1 teaspoon garlic powder
1 teaspoon fresh ginger juice or vinaigrette
4 cup vegetable broth
½ teaspoons white pepper
½ teaspoon chili powder (Berbere)
4 cups or more water
Salt and black pepper to taste


Preparation:

1st Step: Sauté the onions, carrots, celery with olive oil for 10 minutes by gradually adding half cup of water;

2nd Step: Add to the sauté onions, diced tomatoes, hot red pepper powder and stir for five minutes; add 3 cups of water, leave it to boil;

3rd Step: Rinse the lentils with cold water;

4th Step: To the boiling sauce, add lentils, ginger juice, white pepper and two cups of vegetable broth; reduce the heat to medium; cook for 35 to 40 minutes until the lentils are very soft;

5th Step: Using a cooking stick, puree the soup in its pot or transfer to a food processor, blend the lentils until smooth; and bring it back to its saucepan;

6th Step: Add the rest of the vegetable broth or water as need; then in a lower heat stir the soup for 10 minutes. Add salt and black pepper. Remove from heat. Garnish it with fresh parsley, basil or cheese of your choice.

Serve it hot or cold. Keep it in the fridge.


Serving four persons

For nutritional facts of this recipe please visit http://www.recipezaar.com/298261. For vitamin content please click on "Print Recipe" on aforementioned site.

Couscous with Chicken

Couscous are small grains made of semolina, wheat flour, salt and water. The origin is Northern African. Couscous are delicate grains requires only lightly steaming. I was introduced to couscous when I was in West Africa. Since then, I enjoy cooking and eating it. It could be prepared with meat, vegetables, or with fruits as dessert.

Ingredients:

2 cups couscous *
4 skinless chicken breasts
3 tomatoes (chopped) or 12 oz can crushed tomatoes
1 medium onion, (finely chopped)
2 tablespoon extra-virgin olive oil or vegetable oil
1 cup chicken broth
2 medium carrots (peeled, cut in small pieces)
1 medium Zucchini (chopped)
3 bay leaves
3 whole cloves, crushed
¼ teaspoon cinnamon
¼ teaspoon turmeric or curry
¼ teaspoon hot red chili powder (berbere) cayenne pepper
Salt and black pepper to taste


Preparation:

1st Step: Clean the chicken breasts with cold water, lemon/lime and a pinch of salt;

2nd Step: Rinse the chicken breasts and pat dry; cut as desired;

3rd Step: Sauté the onion with oil until tender;

4th Step: Add to the the onion, the chicken breasts, cloves, cinnamon; stir-fry until the chicken turns to golden brown;

5th Step: Put on the chicken, the tomatoes, red chili pepper, curry or turmeric, carrots, zucchini; cook for five minutes;

6th Step: Add the chicken broth, bay leaves, salt and black pepper; Cook for 15 minutes;

7th Step: Meanwhile, prepare the couscous following direction from the package;

8th Step: In a serving dish, place the chicken and sauce in the middle and the couscous around it. Serve it warm.

P.S. Couscous grains are delicate requires only lightly steaming.


For nutritional facts of this recipe please visit http://www.food.com/296613

Ethiopian Spicy Chickpeas Stew (Yeshinbra Shiro Wot)

My Ethiopian Cooking: Spicy Chickpeas Stew (Yeshinbra Shiro Wot)

Ingredients:

½ cup spiced chickpeas powder *
3 cups of water (as required)
½ cup red onions or shallots (finely chopped)
1 tablespoon hot chili pepper powder (Berbere, if more spicy required)
4 tablespoon extra-virgin olive oil or vegetable oil
½ teaspoon garlic powder

¼ teaspoon cardamom powder (korerima)*
Salt and black pepper to taste


Preparation:

1st Step: Sauté the onion with oil, adding gradually half cup of water until tender; If the chickpeas are not spiced add the hot chili powder and stir for five minutes;

2nd Step: Add one cup of water and boil;

3rd Step: To the boiling sauce, sprinkle the chickpeas powder by stirring continuously until smooth and add one cup of water; stir continuously, (if needed add half cup of water); cook the stew for 25 minutes; then add, false cardamom, black pepper and salt; cook until simmers.

Serve it cold or warm with Injera, pita bread.


Keep it in the fridge.

Serving 4 persons

P.S. (a)If preferred, mix the chickpeas powder with one or more cup of cold water in a bowl and pour to the boiling sauce; mix it well; stir continuously.
(b) If needed, you may add 1 tablespoon purified butter (Nitir Kebe)* instead of the oil.

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


For nutritional facts of this recipe please visit http://www.food.com/296355

Chicken Curry Dish

Chicken Curry is Indian dish. Long time ago, I tasted it in my friend's house and since then I am cooking it with my own twist.

Ingredients:

6 chicken breasts
1/4 cup butter
1 onion (finely chopped/diced)
1 tomato (diced)
½ teaspoon fresh garlic or garlic powder
½ teaspoon curry powder
¼ cardamom powder
1 tablespoon tomato paste
a pinch of ginger powder
¼ teaspoon hot red chili pepper (berbere)
4 small cinnamon stick
4 bay leaves
12-15 oz plain yogurt
1 cup of water
1 lime or lemon
Black pepper and Salt to taste

Preparation:


1st Step: Clean the chicken breasts with fresh water, lemon/lime and a pinch of salt;

2nd Step: Rinse the chicken breasts and pat dry; make 2 light slits on each piece;

3rd Step: In a low heat, melt the butter; add onion, garlic and sauté till tender;

4th Step: Add the chicken breasts to the onion; stir and cook until the chicken turns golden brown (10 minutes);

5th Step: Meanwhile, mix with one cup of water, the diced tomato, tomato paste, red chili pepper powder, curry, cinnamon stick, cloves, bay leaves, ginger, cardamom. Add it to the chicken and mix well. Cook for 15 minutes or till the water is reduced;

6th Step: Remove cinnamon sticks and bay leaves; add the plain yogurt to the chicken. Stir and cook it for 5 minutes.

Serve it warm with rice.

4 servings.
For nutritional facts of this recipe please visit http://www.food.com/353107

Chicken and Beans Casserole

A family dish that gives all.

Ingredients:

8 chicken legs or chicken breasts
12 oz canned red beans
1 tomato (chopped)
10 oz tomato sauce
1 tablespoon sun-dried tomatoes (diced)
4 carrots (peeled, sliced as desired)
1 shallot or red onion (chopped)
3 red potatoes (peeled, sliced as desired)
6 garlic cloves (diced) or 1 teaspoon garlic powder
2 celery ribs (chopped)
½ tablespoon hot red pepper or crushed red pepper flakes
2 teaspoons basil (diced)
4 bay leaves
2 tablespoons wine
4 tablespoons extra-virgin olive oil or vegetable oil

¼ teaspoon black pepper
Salt to taste


Preparation:

1st Step: Clean the chicken: Remove skin from the legs and fat; soak the chicken for 10 minutes in cold water with lemon or lime juice and a pinch of salt;

2nd Step: Rinse the chicken and pat dry, on the chicken legs make 2 one inch light slits on each leg;

3rd Step: On a lightly greased pan, stir-fry the chicken until lightly dry;

4th Step: In a medium saucepan, mix the chicken pieces with red chili powder, garlic, oil, wine, black pepper; cover tightly; put it in the fridge for 20 minutes to marinate;

5th Step: Combine the marinated chicken with the onions, potatoes, carrots, celery, all tomatoes, basil, bay leaves and a pinch of salt;

6th Step: In a preheat 400 degree oven, cover and bake the chicken for 20 minutes;

7th Step: Add the beans; mix well; cover and bake for 20 minutes; uncover and bake for 10 minutes.

Serve it warm.

For nutritional facts of this recipe please visit http://www.recipezaar.com/332155. For vitamin content please click on "Print Recipe" on aforementioned site.

Welcome

My name is Yewoin and my hobby is cooking. These simple, nutritious and tasty recipes are from my kitchen to yours. I hope you will enjoy them.

I have published, a cookbook called Yewoin's Family Recipes: Cooking and Caring. The main purpose of the cookbook is to use the proceeds to help the elderly people of Ethiopia. The cookbook has many more recipes including vegetarians and vegans.

If you have any question or suggestion, my e-mail address is yewoinfamilycooking@gmail.com

Here are some of my recipes:

Some of my recipes' nutritional facts and the calories content are analyzed. You may find a link at the bottom of each recipe.