Makes: as much as you can shove in your oven OR 1 head of broccoli
Takes: 10 min prep + 20 min baking
- 1 head broccoli, washed
- 2 tbsp olive oil or walnut oil
- Salt to taste
- Pepper to taste
- Red pepper flake and/or powdered garlic and/or minced garlic and/or spices that appeal to you
- 1/2 cup Parmesan cheese (100% optional)
- Put the rack in the middle and pre-heat to 350 deg F.
- Cut the broccoli into stemmed florets and cut in half lengthwise. Peel the stem and cut into spears.
- In a mixing bowl, toss the broccoli with the oil, salt, pepper, and other spices (and parmesan cheese if using).
- Spread on baking sheet in a single layer, cut sides down.
- Bake for 20ish minutes.
The broccoli florets may appear burnt. Try them anyway, they are still good. If they really are burnt, sorry, roast less time or lower temperature.
Yes, eat the stems.
This recipe is flexible on spices. Do what tastes good to you. Personally, I like the intermittent hits of heat from the red pepper flake, but other folks prefer a more even sprinkling of chile powder.
Spinach curry with cheese
Makes: less than you might think because spinach cooks down a lot, but probably a quart
Takes: 30 minutes
- 1/2 lb paneer cheese
- 1 lb chopped spinach
- 3 Tbsp ghee or oil (do NOT use butter)
- 1 fresh green chile (deseeded, finely chopped)
- 2 cloves garlic (crushed) OR 1 1/2 Tbsp jarred minced garlic
- 1/4″ piece fresh ginger (grated) OR 2 tsp frozen grated ginger (thawed)
- 1 tsp salt (to taste)
- 1 1/2 tsp ground coriander
- 2 cardamom pods (cracked)
- 1 small cinammon stick
- 1/2 cup light cream, half-n-half, or yogurt
- 1/2 tsp nutmeg (grated if you can, ground otherwise)
- Cook down the spinach in a covered pan with a bit of water – approximately 4-5 minutes. Be amazed by how small it gets. Put cooked spinach in a colander to drain.
(Tip: save the drained liquid for drinking or making stock or whatever, it is full of good stuff)
Alternately, defrost the frozen spinach. I use fresh because I hate stems; you do you.
- Cut the cheese into 3/4″ cubes (basically, bite-sized).
- Heat the ghee/oil in a frying pan and fry the cheese until it’s deliciously golden on the outside. You probably want the ghee/oil hotter than you think. Keep them moving around and flipping them so they don’t stick. It’s better to do them in multiple batches than sticking together.
- Add the garlic, spices, and salt to fry briefly (lower the heat a bit).
- Squeeze/press the spinach a bit to get more liquid out and then stir it into the pan with everything else.
- Let simmer for a minute.
- Add the dairy and simmer a couple minutes until all the flavors blend.
- Take out the cinnamon stick and serve with rice.
This is a combination of a couple recipes I have in a little cheap cookbook of curries, 1 for lamb saag and 1 for saag paneer, that I’ve tinkered with until it does approximately what I want. I cannot vouch for the authenticity of this recipe, and would be interested opinions on that.
DO NOT USE BUTTER TO FRY THE PANEER. You will get a lot of splatter and probably 2nd degree burns on your hand from the splatter. Learn from me and just go buy ghee or use oil!
Paneer is an Indian farmer’s cheese. I hear it’s pretty easy to make, but it is available at better regular grocery stores with an “ethnic” section. It may be in with other cheeses.
The choice of chile pepper is yours, though I would recommend not going to the habanero end of the Scoville scale. Jalapenos do pretty well and are readily available.
Misr Wat – Ethiopian Red Lentils
Makes: about 3 cups
Time: 30-45 minutes
- 1 cup red lentils (rinsed)
- 4 Tbsp olive oil
- 1 medium red onion (diced)
- 4 cloves garlic (minced)
- 1 tsp fresh ginger (grated)
- 2 Tbsp berbere
- 1/2 tsp kosher salt
- 2 cups water
- 1 lime (juiced)
- 2 Tbsp cilantro (chopped) (optional)
- Bring a pot of water to a boil. Add the lentils and cook according to the package directions, though leave them a little al dente, as they will simmer in a spiced liquid a little later in the recipe. About 5 – 10 minutes, depending on the size of the lentils.
- Drain the lentils and set aside.
- In a large saute pan, warm the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.
- Add the garlic and ginger, cook for 2 minutes.
- Stir in the berbere to form a paste.
- Add the lentils, half teaspoon of salt, and water. Bring to a simmer for 10 – 15 minutes, until most of the water has evaporated and the mixture has thickened into a stew-like consistency.
- Finish with fresh lime juice.
- Garnish with cilantro (if desired) and serve immediately.
As with most of these Ethiopian recipes, authenticity and source are unknown because I’m borrowing this from my spouse’s stack of papers with recipes.
Fasolia – Green Beans and Carrots
Makes: about a quart
Time: 60-75 minutes
- 3 Tbsp olive, coconut, or palm oil or ghee
- 1 cup red onion (chopped)
- 3 cloves garlic (minced)
- 2 tsp ginger (minced)
- 1 tsp ground turmeric
- 3 cup green beans (trimmed and cut in bite-size pieces)
- 2 cup carrot sticks (bite-size pieces)
- 1 cup water
- 2 Tbsp tomato paste
- Salt to taste
- Prep ingredients as mentioned in ingredient list.
- Heat the oil in a 4-quart saucepan over medium high heat.
- Add the onions, garlic, and ginger; cook, stirring, until softened.
- Add the turmeric and stir until absorbed.
- Add the green beans and carrot and saute until softened.
- Add the water and tomato paste, stir until combined.
- Bring to a boil.
- Reduce heat and simmer, uncovered, for 45 minutes or longer until the vegetables are very soft and most of the liquid has evaporated, stirring occasionally. Add extra water if necessary to keep it going.
As with most of the Ethiopian recipes, I cannot provide sources nor comment on the authenticity of this recipe, as I’m lifting it from my spouse. I mean, the Internet is out there if you want to go search for it yourself. Obviously, since I’m copying and pasting (with permission) here, I don’t care. And anyway, it’s delicious and nutritious and will dye everything yellow from turmeric.
Ethiopian chickpeas and carrots side dish
Makes: about a quart worth
Takes: about an hour
- 14 oz chickpeas (drained and rinsed)
- 1 yellow onion (small, diced)
- 3 carrots (small-medium, chopped into 1/4 – 1/2 inch pieces)
- 2 cups vegetable stock
- 2 cups spinach leaves (roughly chopped)
- 1 tsp Berbere
- 1 tsp ground coriander
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika (regular paprika will work too)
- 1/2 tsp ground turmeric
- 1/2 tsp salt (or to taste)
- 1 Tbsp olive oil
- In a large saucepan or a wok, heat 1 tablespoon of olive oil and add the diced onions. Stir for 2 minutes
- Add all the spices and saute the onion in the spices for about 5 minutes over medium heat. If it starts to smoke, lower the heat.
- Add the chickpeas, chopped carrots, vegetable stock, and salt. Stir well, bring to a boil.
- Lower the heat and let it simmer uncovered for 30-35 minutes, or until the carrots are fully cooked and there is only a little bit of the liquid left.
- Remove from heat and stir in the chopped spinach until it is wilted
Again, this recipe is lifted from my spouse and thus no source or knowledge of authenticity.
As with most Ethiopian food, it is meant to be served over injera.
I recommend making the carrot pieces a little bigger than the chickpea, but still bite size.