Thursday, April 23, 2015

Ethiopian Stew:  (picture is on my Facebook: Barbara J Mathison)

This is an easy slow-cooked or one-pot dish. It is slightly spicy, sweet, and rich in flavors. This recipe uses berbere spice, which is a key ingredient in many Ethiopian dishes. It's a combination of more than ten individual spices. It can be difficult to locate, but you can make your own (below stew recipe). It can also be purchased through Amazon.

1 1/2 cups dried Lentils
4 garlic cloves, minced
3 Tbls tomato paste, low sodium
1 1/2 Tbls Berbere Spice (below)
5 cups low-sodium vegetable stock
1 medium red onion, diced
2 cups diced butternut squash
1/2 tsp sea salt
1/2 Tbls agave (organic) nectar
2 Tbls pureed ginger
2 cups chopped frozen or fresh spinach

1.  Put all the ingredients in a pot and simmer until the lentils are tender, 45-60 minutes. Do not overcook because the lentils will turn to mush.
2.  Add water if necessary to thin the stew. I sometimes like to add extra tomato paste for a richer flavor.

1.  If you don't use all of the veggie broth within 10 days fill ice cube trays and freeze. When frozen remove from ice cube trays into a plastic bag. Depending on the size of your trays you will have from 1 to 2 Tbls of veggie broth in each cube. Mark the bag with ingredients and date frozen. This is one of the handiest No-Waste tips!

2. Again, if you don't use all your tomato paste in this recipe than scoop out what's left with a tablespoon and plop down on a piece of waxed paper/parchment paper and place in freezer for a hour or frozen solid then transfer to plastic bag. Mark the bag. :)

Berbere Spice     Yields: 6-7 tablespoons

Because this spice is not always easy to find making this mild-heat version is cheaper and more adaptable.

2 tsp ground cumin                    1 tsp ground cardamom
1/2 tsp ground allspice               1 tsp ground fenugreek
1 tsp ground coriander               1/4 tsp ground cloves
1 tsp black pepper                      4 tsp red pepper flakes
1 tsp ground ginger                    1 tsp ground turmeric
3 Tbls paprika                            1/2 tsp ground cinnamon

Mix all the ingredients and store in an airtight container in a cool, dry place.

I've adapted these recipes from The PlantPure Nation Cookbook by Kim Campbell.

Let me know how you like it. Thanks!

Thursday, April 2, 2015

 Some pictures from our wonderful Holistic Holiday at Sea cruise aboard the beautiful elegant MSC Divina ship. March 14-21, 2015.  The best presenters, food, friends, parties, weather (off ship it was beautiful -on the ship it was so cold with blowing air-conditioning all the time!).  I took hundreds of pictures hope some of these give you an idea of how wonderful it was: