Ethiopian Mild Red Chili Pepper Paste (Awaze)

Awaze is my husband's favorite dipping sauce.

Ingredients:

1 cup mild red chili pepper powder (awaze powder)*
2 tablespoons olive oil
¼ teaspoon garlic powder
¼ cup dry red wine or dry sherry or tej (Ethiopian honey wine) or lemon tonic or perrier
½ cup water
1 tablespoon fresh lemon juice
½ tablespoon fresh ginger juice
¼ teaspoon black pepper powder
Salt to taste

Preparation:

1st Step: In small bowl, mix the chili pepper, garlic powder, black pepper;

2nd Step: Add to the chili pepper mixture, wine or sherry or tej, oil, lemon juice, ginger juice, water, salt to taste; whisk it well;
3rd Step: Keep in the fridge; Serve it cold;

4th Step: Awaze Dip is used with steak, with fish; in meat sandwiches, with Injera as dipping sauce and in tuna salad.

P.S. Awaze powder is prepared from red chili pepper (berbere) without the seeds and with spices such as ginger, garlic, false cardemom.

 If you are using lemon tonic or perrier, don't use lemon juice.

If Awaze (mild chili pepper powder) is unavailable, you may use hot red chili pepper powder.

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

Shrimp with Vegetable Sauce

Ingredients:

1 lb fresh large shrimps
2 cup basmati rice (cooked)
2 tomatoes (seeded, diced)
¼ teaspoon hot red chili powder
1 tablespoon sun-dried tomato
2 scallion/green onions (chopped)
1 red sweet pepper (seeded, chopped)
1 tablespoon soy sauce
2 tablespoon extra-virgin oil or tablespoon sesame oil
½ tablespoon butter (if desired)
1 tablespoon fresh lemon juice
3 clove garlic (peeled, halved)
1 teaspoon finely chopped fresh parsley,
1 teaspoon finely chopped fresh basil
Salt and black pepper to taste

Preparation:

1st Step: Remove shell, tail and sand vein; rinse the shrimps with fresh lemon juice and cold water;

2nd Step: Fry the shrimp with garlic, butter or one tablespoon oil until firm, pink and curled (5 minutes); remove from the pan;

3rd Step: Sauté the vegetables with 1 tablespoon of oil, ginger, two tablespoon of water, the sun-dried tomatoes, one tablespoon lemon, red chili powder, basil, parsley, salt and pepper; Stir for 5 minutes or until tender;

4th Step: Lower the heat, combine the shrimps, the vegetables sauce and soy sauce; stir well (5 minutes); Remove from heat;

5th Step: Serve the shrimp hot with the cooked rice.

If desired, sprinkle Parmesan cheese when serving.

Ethiopian Spicy Fried Beef Stew

My Ethiopian Cooking: Spicy Fried Beef Stew (Tibs Wot)

Ingredients:

3 lbs beef (bottom or top round)
1 ½ cup purified butter **
4 cups red onion or shallots
1¼ cup hot red chili powder (berbere)
1 tablespoon fresh garlic or 1 teaspoon garlic powder
1 tablespoon red wine (optional)
½ teaspoon fresh ginger-root juice
¼ teaspoon black cumin *
1 teaspoon cardamom powder (korerima) *
4 cups boiled water
Salt and black pepper to taste

Preparation:

1st Step: Thinly chop the onions;

2nd Step: Cut the meat, chop in desired shapes; rinse with cold water; drain the meat well;

3rd Step: In larger frying pan, stir-fry the meat, without grease, for 15 minutes or until dry and tender;

4th Step: In medium pot, sauté the onion until golden brown using one cup of water by adding two tablespoon each time until the onion is golden brown and soft;

5th Step: Add one cup of water to the cooked onion, hot red chili powder, garlic, ginger, black cumin, red wine, and stir it well; add the purified butter and stir well (10 minutes);

6th Step: Add tw0 cups or more water; Cook for 10 minutes;

7th Step: To the boiling sauce, add the fried meat; in a lower heat, stir and cook for 20 minutes or until it simmers;

8th Step: Add False cardamom, salt and black pepper to taste. Remove from heat.

Serve it warm. Keep in the fridge.

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

Ethiopian Sunflower Seeds Dipping Sauce

My Ethiopian Cooking: Sunflower Seeds Dipping Sauce (Yesuff Fitfit)

Sunflower Seeds Dipping Sauce (Yesuff Fitfit) is one of the side-dishes of Ethiopia, usually prepared during Lent. It is used with Injera (Ethiopian flat bread). There are many ways of preparing a dish from the sunflower seeds and this is one of my recipes.

Ingredients:

2 cup sunflower seeds (Suff)
3 cups water or more
2 tomatoes (finely chopped)
1 hot green pepper (finely chopped)
2 scallions/green onions (finely chopped)
1 tablespoon extra-virgin olive oil
¼ teaspoon garlic powder
1 tablespoon fresh lemon juice
¼ teaspoon ginger root powder or 1 teaspoon ginger juice
½ teaspoon fresh basil (minced)
Salt and black pepper to taste

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: Drain and place the cooked sunflower seeds in a food processor; add three cups of cold water; blend until all the seeds are crushed;

4th Step: Strain the sunflower sauce into a container; discard the sunflower sediments; cover the container and keep it in fridge to cool;

5th Step: Combine the finely chopped vegetables with lemon, oil, basil, garlic, ginger, salt and black pepper; mix it well;

6th Step: Add the vegetable mixture into the sunflower sauce container, mix well and keep in the fridge.

7th Step: Break Injera (Ethiopian bread) in small pieces; dip the pieces in the sunflower-vegetable sauce; or use it as dipping sauce for all kinds of bread.

Serve it cold. Keep the sunflower sauce in fridge.

Serving 6 persons

For nutritional facts of this recipe please visit http://www.recipezaar.com/295916. For vitamin content please click on "Print Recipe" on aforementioned site.

Ethiopian Spicy Chicken Stew (Doro Wot)

My Ethiopian Cooking: Spicy Chicken Stew (Doro Wot)

Spicy Chicken Stew (Doro Wot) is one of the main elements of Ethiopian Cooking.

Ingredients:

4 chicken drumsticks, 4 chicken breasts , 4 chicken thighs
6 cup red onion or shallots (thinly chopped)
1½ cups red chili powder (berbere) *
1½ cup purified butter (Nitir Kebe)**
6 cloves garlic peeled and minced
1 teaspoon garlic powder
¼ teaspoon black cumin *
¼ bishop weed powder *
½ cup red wine (if preferred)
1 teaspoon cardamom powder (Korerima)*
¼ black pepper powder
6 cup boiled water
2 limes or lemon
Salt to taste
8 eggs

Preparation:

1st Step: Remove skin, fat and trim the end bones from the chicken pieces; wash the pieces three times in cold water with piece of lemon/lime; soak in fresh cold water with fresh sliced pieces of limes/lemons and a pinch of salt (10 minutes);

2nd Step: In medium pot cook the onion using two cups of water by adding one tablespoon each time until the onion is golden brown and soft (20-25 minutes);

3rd Step: Add one cup of water to the cooked onion, bebere (red chili powder), garlic, bishop weed, black cumin, red wine, and stir it well for 5 minutes; add the purified butter and mix it very well (10 minutes);

4th Step: Remove lime/lemon and rinse the chicken pieces again with fresh water and pat dry, make 2 one inch slits very lightly on each piece (to marinate the chicken pieces); add the pieces to the stew (10 minutes);

5th Step: Add three cups of water; cover the lid and stir the stew more often. After 15 minutes add the rest of the spices - false cardamom, black pepper and salt; mix them well. Cook it for another 30 minutes. Remove from heat.

6th Step: Meanwhile, boil the eggs for 15 minutes; Remove the shell;

7th Step: Add the hard-boiled eggs to the chicken stew. Remove the stew from heat.

Serve it hot with Injera (Ethiopian Flat Bread) or, any kind of bread.
Serving 8 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.recipezaar.com/319770. For vitamin content please click on "Print Recipe" on aforementioned site.

Flax Seeds Dipping Sauce

This dipping sauce is one of Ethiopian flax seeds recipes. It is served with injera or bread as a snack or breakfast.

Ingredients:

1 cup flax seeds
1 teaspoon chili powder (berbere or ½ teaspoon mitmita)
½ teaspoon cinnamon
2 tablespoon extra-virgin olive oil
1 cup cold water or more
a pinch of garlic powder
salt and black pepper to taste

Preparation:

1st Step: Grind the flax seeds into fine powder; sift if needed;

2nd Step: Combine the flax powder with cinnamon, garlic, salt, black pepper, cold water, red chili pepper or honey and oil; whisk it well; if needed add more water; whisk it again until smooth and thick;

3rd Step: Cover tightly and keep it in the fridge. Serve it cold with bread of your choice.

If preferred, you may add 1 tablespoon of honey and ½ teaspoon cinnamon instead of the chili powder.

P.S. Roasting the flax seeds not required. But make sure that the flax seeds are crisp dry.

For nutritional facts of this recipe please visit http://www.recipezaar.com/353572. For vitamin content please click on "Print Recipe" on aforementioned site.

Beets and Potatoes Salad

This root vegetable salad is tasty and simple to prepare.

Ingredients:

8 beets
4 red potatoes
2 tablespoon extra-virgin olive oil or vegetable oil
1 tablespoon fresh lemon juice
1 tablespoon fresh orange juice
1 tablespoon vinegar
½ teaspoon honey
¼ teaspoon Dijon mustard
Salt and black pepper to taste

Preparation:

1st Step: Wash the potatoes and cover with cold water; boil the potatoes for 15 minutes or until tender; drain, peel and cut as desired;

2nd Step: Wash the beets and cover with cold water; boil the beets for 10 minute with one tablespoon of vinegar or lemon; drain the beets, peel and cut as desired;

3rd Step: Mix the vegetables; keep it in the fridge;

4th Step: Prepare the salad dressing - mix the oil with orange and lemon juice, honey, mustard, salt and black pepper; Whisk it well until the mixture is smooth;

5th Step: Combine the vegetables; add the salad dressing and mix well. Keep in the fridge.

Serve it cold.

6 servings

For nutritional facts of this recipe please visit http://www.recipezaar.com/356807. For vitamin content please click on "Print Recipe" on aforementioned site.

Ethiopian Peas Powder Mild Stew (Yeater Shiro Alicha)

My Ethiopian Cooking: Peas Powder Mild Stew (Yeater Shiro Alicha)

Ingredients:

1 cup peas powder *
5 cups water or more
1 medium onion (finely chopped)
4 or more tablespoon extra-virgin olive oil or vegetable oil
1 teaspoon fresh garlic (minced) or garlic powder
1teaspoon dry ginger powder or 1 tablespoon fresh ginger juice
½ teaspoon cardamom powder (korerima)*
½ teaspoon turmeric or curry
2 hot green peppers (seeded, sliced)

Preparation:

1st Step: Sauté the onion and fresh garlic with oil, adding gradually half cup of water (5 to 10 minutes);

2nd Step: Add one cup of water, ginger, turmeric or curry, boil for five minutes;

3rd Step: To the boiling sauce, sprinkle the peas powder by stirring continuously until smooth; or mix the powder with cold water in a bowl and pour to the boiling water; mix it well;

4th Step: Stir continuously to avoid lumps, add the rest of the water; cook in a lower heat for at least 20 minutes;

5th Step: Add false cardamom, black pepper and salt; cook for 10 minutes or until simmers.

Serve it cold or warm with Injera, pita bread. Keep it in the fridge.

If needed, add 2 tablespoons purified butter (Nitir Kebe) instead of the oil.

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

Fish Fillets with Vegetable Stew

Ingredients:

2 lb fish fillets (sea bass, trout, flounder, etc.) cut in eight pieces
6 tomatoes (seeded and chopped)
1 tablespoon sun-dried tomato paste
1 medium carrot (peeled and chopped)
1 stalk celery (chopped)
1 leek (trimmed and chopped)
½ teaspoon oregano
4 cloves garlic (diced)
¼ teaspoon garlic powder
3 tablespoon extra-virgin olive oil or vegetable oil
1teaspoon vinaigrette or 2 tablespoon dry white wine
1 tablespoon lemon or lime juice
1 teaspoon hot red chili powder
4 bay leaves
Salt and black pepper to taste

Preparation:

1st Step: Put the tomato, carrot, leek or scallion, celery, fresh garlic, oregano, one tablespoon oil in a medium pot; Add the six cups of water or more; Cover and cook for 15 minutes;

2nd Step: purée or mash the vegetables in a blender;

3rd Step: Rinse the fillets with cold water, lemon or lime; tap dry with paper towels;

4th Step: Heat and grease the frying pan with one tablespoon of oil and stir fry the fillets five minutes each side; Remove from the pan;

5th Step: In a medium pot, mix the sun-dried tomato paste, one tablespoon lemon juice, garlic powder, wine or vinaigrette, one tablespoon of oil, hot red chili powder or paprika; whisk well, combine with the purée vegetables; add two cups of water and bay leaves;

6th Step: Cook the purée vegetables mixture for 10 minutes or more; Add salt and black pepper;

7th Step: Pour half of the purée vegetable sauce on a medium baking saucepan; lay the sauté-fry fillets side by side and cover with the rest of the sauce;

8th Step: Preheat oven to 400 degree and bake the fish covered for 15 minutes;

Serve it warm with rice or your choices of pastas.

6-8 servings

P.S. If you wish to eat it with Injera (Ethiopian flat bread), add more hot red chili powder to make the sauce spicier.

Roasted Vegetable Salad

Ingredients:

2 medium eggplants (seeded)
4 medium carrots (peeled)
4 medium red potatoes
1 medium squash (scrubbed)
2 sweet red peppers (seeded)
1 medium shallot or red onion (peeled)
1 tablespoon fresh rosemary (chopped)
1 teaspoon fresh parsley (diced)
½ teaspoon roasted garlic powder
5 tablespoon extra-virgin oil or vegetable oil
1 tablespoon lemon juice
1 teaspoon vinaigrette or dry sherry
Salt and black pepper to taste

Preparation:

1st Step: Wash the eggplants, carrots, potatoes, squash, peppers, shallot and tap dry; Chop as desired;

2nd Step: Mix four tablespoon of oil with rosemary, pinch of salt and marinate the vegetables as follows: (a) potatoes, carrots and shallot together (b) squash, eggplants and peppers together;

3rd Step: on a non-stick baking pan, roast the potatoes, carrots and shallot for 15 minutes;

4th Step: To the roasting vegetables, add the marinated squash, eggplants and peppers; mix well and roast for 15 minutes; Remove from heat and keep it at room temperature;

5th Step: Prepare the salad dressing: Mix one tablespoon oil, lemon juice, roasted garlic, parsley, vinaigrette or dry sherry, black pepper and salt; Whisk it well until the mixture is smooth and thick;

6th Step: At the time of serving, add the salad dressing to the vegetables; serve it at room temperature or if cold salad is desired, mix the vegetables with the dressing and keep it in the fridge.

Grilled Chicken With Vegetables

Ingredients:

4 chicken thighs, 4 Chicken breasts, 4 drumsticks
3 medium red sweet peppers (seeded and cut in halves)
3 medium orange or yellow sweet peppers (seeded and cut in halves)
4 medium squash (cut in four slices each)
2 teaspoon rosemary
1 medium tomato (seeded, peeled and blended) or
2 tablespoon of tomato sauce
1 teaspoon hot red chili pepper powder or crushed hot red pepper
½ cup cooking white wine or 2 tablespoon dry sherry
5 tablespoon of oil
1 teaspoon fresh diced garlic
½ teaspoon garlic powder
1 tablespoon teriyaki or soy sauce
Salt and black pepper to taste

Preparation:

1st Step: Remove skin and fat from the chicken; with slices of lemons/lines wash the chicken in cold water; soak the chicken for 10 minutes with cold water, fresh slices of limes/lemons and a pinch of salt;

2nd Step: Remove lime/lemon; rinse the chicken pieces with fresh water and pat dry; make 2 one inch slits very lightly on each piece;

3rd Step: In small pot, mix and stir for 2 minutes, four tablespoon of oil, garlic, red chili pepper powder, rosemary, wine, tomato sauce, teriyaki sauce, black pepper and salt;

4th Step: In non-stick baking pan, lay the chicken pieces; brush with the sauce coating all sides;

5th Step: Bake the marinated chicken uncovered for 30 minutes (15 minutes each side) at 375 degree;

6th Step: Marinate the vegetables with oil, black pepper,salt, a pinch of garlic and rosemary;

7th Step: Preheat the broiler; place the chicken and grill for 30 minutes (15 minutes for each side);

8th Step: At the same time grill the vegetables (five to seven minutes each side);

9th Step: Plate the vegetables and chicken side by side; Serve hot.

Ethiopian Collard Green and Meat Stew

My Ethiopian Cooking: Collard Green and Meat Stew (Gomen Bisega)

Ingredients:

1lb collard greens
1lb lamb chops or beef ribs
2 tablespoons purified butter (Nitir Kebe) ** or
2-3 tablespoons oil
1 red onion or shallot (finely chopped)
1 teaspoon fresh garlic (diced)
½ teaspoon garlic powder
4 cup water (or more as desired)
¼ teaspoon false cardamom *
1 tablespoon fresh ginger juice or ½ teaspoon ginger powder
3 hot green peppers (seeded and sliced)
Salt and pepper 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 and put the cleaned ribs and the meat. Cook it for 10 minutes and strain;

3rd Step: Separate the leaves cut the end stems and wash in cold water. Chop the leaves in desired size; keep it in cold water;

4th Step: Boil water in a large pot and add the collard green. Cook it for 10 minutes and strain;

5th Step: In a medium pot, sauté the onion, the fresh garlic with gradually adding 1cup of water (10 minutes);

6th Step: Add to the onion, butter, ginger juice, the ribs; stir for five minutes;

7th Step: Add the meat; stir for 10 minutes; add three cups water, garlic powder, false cardamom, salt and black pepper; boil it for two-three minutes;

8th Step: Add the steamed collard green to the meat stew; Cover and cook it for 15 minutes;

9th Step: Add the hot peppers and remove from heat. Serve it warm.

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

For nutritional facts of this recipe please visit http://www.recipezaar.com/294501. For vitamin content please click on "Print Recipe" on aforementioned site

Ethiopian Spicy Cheese with Collard Greens (Ayeb Begomen)

Ingredients

1lb farmers cheese unsalted or home-made cheese
1lb collard greens (stems discarded, leaves chopped)
2 tablespoon purified butter (Nitir Kebe) **
1 teaspoon Mitimita (cayenne-type hot pepper) **
½ onion (cut in halves)
4 clove garlic
¼ teaspoon garlic powder
¼ teaspoon false cardamom powder (korerima) *
¼ teaspoon White pepper
¼ teaspoon black pepper
Salt to taste

Preparation:

1st Step: Cut the collard green leaves and discard the stems; Wash the leaves in cold water;

2nd Step: Boil water in a large pot; add onion, clove garlic, black pepper, and the collard greens. Cook it for 15 minutes until the leaves collapse altogether;

3th Step: Strain the collard greens and discard onion, garlic and water. Place the collard green on a platter or flat pan to dry; chop finely the collard greens;

4th Step: In a bowl, flake the cheese with forks;

5th Step: Combine the collard greens and the cheese;

6th Step: In small pot, on a lower heat, melt the butter, add Mitmita (cayenne), false cardamom, white pepper, garlic powder; Remove from heat;

7th Step: Pour the spiced melted butter on the mixture of the cheese and collard greens; Mix it well until completely marinated; add salt if needed.

Serve it at room temperature. Keep the rest in the fridge.
Serving 8 persons

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

P.S. If home-made cheese is needed, you may boil 2 gallons of buttermilk at a lower heat, with a pinch of salt and one lemon juice, stirring continuously.

For nutritional facts of this recipe please visit http://www.recipezaar.com/294982. For vitamin content please click on "Print Recipe" on aforementioned site.

Ethiopian Mild Chicken Stew (Doro Alicha)

My Ethiopian Cooking: Chicken Mild Stew (Doro Alicha)

Ingredients:

4 small size chicken drumsticks
4 small chicken thighs
4 small chicken breasts
6 cup red onion or shallots (thinly chopped)
1 cup purified butter (Nitir Kebe) **
4 cloves garlic peeled and minced
1 teaspoon garlic powder
¼ teaspoon bishop weed powder *
½ teaspoon turmeric or curry *
1 tablespoon fresh ginger juice
¼ teaspoon ginger powder
¼ cup white wine (if preferred)
½ teaspoon false cardamom *
¼ teaspoon white pepper powder
6 cup boiled water (or more)
2 limes or lemons
6 medium or small eggs

Preparation:

1st Step: Clean the chicken by removing the skin and fat; trim the end bones; wash the chicken pieces three times in cold water with sliced lemons/limes; soak in fresh cold water with fresh pieces of limes/lemons and a pinch of salt( 10 minutes);

2nd Step: Meanwhile, in medium pot cook slowly the onion with two cups of water by stirring continuously until it is very soft and golden. You may add more water if needed. (15-20 minutes);

3rd Step: Remove lime/lemon and rinse the chicken pieces with fresh water and pat dry, make 2 one inch slits very lightly on each piece;

4th Step: In a non-stick baking pan put the cleaned chicken pieces side by side; sprinkle garlic powder, cover and bake them for 10 minutes at 375 degree; strain the chicken immediately and discard the water;

5th Step: In the cooked onion, add one cup of water, butter, garlic, ginger juice, bishop weeds, wine and turmeric. Cook for 5 minutes. Add the chicken pieces. Stir for five minutes. Add three cups of water (or more). Cover and cook it for 20 minutes;

6th Step: Meanwhile, boil six eggs for 15 minutes; Remove the shell;

7th Step: Add to chicken stew white pepper, false cardamom, salt to taste. Cook it 5 minutes;

8th Step: Add the hard-boiled eggs to the chicken stew. Remove the stew from heat. Serve it hot with Injera, rice, bread or as desired.

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

Ethiopian Spicy Lamb Stew (YeBeg Wot)

My Ethiopian Cooking: Lamb Spicy Stew (YeBeg Wot)

Ingredients:

1 lb lamb chops, 2lb lamb leg
1 cup purified butter **
4 cups chopped red onion or shallots (thinly chopped)
1¼ cup chili powder (berbere)
2 teaspoon fresh garlic or
2 teaspoon garlic powder
1 tablespoon red wine (optional)
¼ teaspoon black cumin *
1 teaspoon cardamom (korerima) *
5 cups boiled water
Salt and black pepper to taste

Preparation:

1st Step: Cut the ribs, chop the meat and bone from the legs in desired shapes; rinse with cold water;

2nd Step: Boil water in large pot and put the cleaned ribs, bones and the meat. Cover and boil it for 10 minutes and strain;

3rd Step: Meanwhile, thinly chop the onions. In medium pot cook the onion until golden brown using one cup of water by adding two tablespoon at a time until the onion is golden brown and soft;

4th Step: Add one cup of warm water to the cooked onion, berbere(chili powder), garlic, black cumin, red wine, and stir it well; add the purified butter and mix it very well; (10 minutes)

5th Step: Add the ribs and bones; stir for 10 minutes. Add the meat. Stir five minutes and add three cups warm (or more as desired) Cook it for 20-25 minutes until it simmers;

5th Step: Add cardamom (korerima), salt and black pepper to taste. Remove from heat.
Serve it warm. Keep in the fridge.
Serving 10.

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

Baked Fish Fillets

Ingredients:

1 lb fish fillets (sea bass, flounder, etc.) cut in four pieces
½ cup minced and seasoned breadcrumbs
3 tablespoon extra-virgin olive oil or vegetable oil
2 tablespoon lemon juice
¼ teaspoon red chili powder (berbere)
¼ teaspoon white pepper
¼ teaspoon garlic powder
Salt and black pepper to taste

Preparation:

1st Step: Cut the fish fillets into four pieces; clean the fillets with cold water and lemon or lime; tap dry;

2nd Step: In a bowl mix one tablespoon of oil, one tablespoon of lemon juice, hot red chili powder or paprika, white pepper and garlic;

3rd Step: Coat the fillets very well with the mixture; keep them in the fridge for 10-15 minutes;

4th Step: Meanwhile, mix the rest of the oil, lemon juice, salt and black pepper;

5th Step: Spread the breadcrumbs on flat baking sheet or a plate;

6th Step: Roll each fish fillet on the breadcrumbs; glaze the fillets with the mixture of oil and lemon; place the fillets side by side on non-stick or lightly greased baking pan;

7th Step: Preheat oven to 400 degree; Bake the fillets uncovered for 20 minutes.

4 Servings.

P.S. If desired, 1 tablespoon cooking white wine or dry sherry could be added to the mixture.

Chicken-Macaroni Salad

This is one of my favorite salad dishes that I like to serve at home or take it to family and friends.

Ingredients:

I½ lb chicken breast
3 tablespoon lemons juice
½ lb pasta - Macaroni product (penne, twists, rigatoni, ziti, etc.)
2 medium Tomatoes (seeded)
1 red and 1 orange/yellow sweet/Italian peppers (seeded)
2 green onions/scallions (trimmed)
1 teaspoon fresh parsley or ½ dry parsley
3 tablespoon olive oil or vegetable oil
½ teaspoon rosemary
¼ teaspoon garlic powder
¼ teaspoon hot red chili powder
¼ teaspoon fresh basil (diced)
2 teaspoon dry white wine or dry sherry (if desired)
1 teaspoon Dijon mustard
Salt and black pepper to taste

Preparation:

1st Step: Soak and wash chicken with lemon or lime;

2nd Step: Cut the chicken in cubes or as desired; marinate the chicken with 1 tablespoon of oil, hot chili powder, garlic, rosemary and 1 teaspoon of wine; Keep it in the fridge for 15 minutes;

3rd Step: Stir-fry the marinated chicken. Cook until the chicken is well done (15 minutes or less);

4th Step: Boil water in a large pot; add the macaroni (pasta); cook for 15 minutes (al dente). Mix with the chicken;

5th Step: Meanwhile, wash and pat dry tomatoes, peppers, and green onions cut in desired shapes;

6th Step: Combine the chicken, pasta and vegetables; Keep covered for the vegetable to soften; At room temperature, put it in the fridge;

7th Step: Prepare the dressing – lemon juice, 2 tablespoon oil, parsley, Italian seasoning, basil, garlic powder, Dijon mustard, salt and black pepper; Whisk it well until the mixture is smooth or blend it in a food processor if more dressing is needed;

8th Step: Pour the dressing over the chicken-macaroni salad. Mix it well and keep in fridge.
Serve it cold.

6 servings.

For nutritional facts of this recipe please visit http://www.recipezaar.com/357239. For vitamin content please click on "Print Recipe" on aforementioned site.