All posts by admin

Pad Thai

Pad Thai rice noodles, prepared
4 eggs, scrambled
bean sprouts
cilantro, minced
green onions, chopped
carrot, shredded
peanuts, chopped

1t. tamarind paste + 1 T. warm water to dissolve
3 T lime juice
2 T. almond butter (or peanut butter)
2 T. soy sauce
1 T. fish sauce
1/4 c. brown sugar
1 t. chili garlic sauce

Optional protein:
tofu, cubed and fried
shredded chicken

Cheesy Collards Pasta

1/2 lb. angel hair pasta
olive oil
8 oz mushrooms, chopped
small onion, diced
6 cloves garlic, pressed
bag of frozen collards
can of garbanzo beans, chopped
1/2 lb. fontina or mozzarella, shredded
2 T. flour
white wine

Cook onions, mushrooms, and garlic in a skillet until soft. Add collards, garbanzos, and a half cup of white wine. Cover and lite simmer for 15 minutes or until the collards are soft. Salt to taste. Meanwhile, cook the pasta to el dente. Return the pasta to the pot and toss with olive oil. When the veggies are cooked, move them to the pasta pot. In the skillet, bring a cup of white wine to a boil then lower temperature to med-low. Dredge the cheese with the flour. Add the cheese to the wine while whisking, a quarter cup at a time, until the cheese sauce is smooth. Pour the cheese over the veggies & pasta. Stir and serve.

Poke Bowl

Many little dishes on a bed of short grain rice:
thinly sliced cucumber
edamame (shelled)
Furikake (I like nori komi furikake)
Mushrooms sautéed in rice wine & soy sauce

Tuna marinade:
1T. ginger
1T. garlic
2T. soy sauce
2T lime juice

In a skillet, heat up 1T. olive oil with 1T sesame oil. Add 2T of sesame seeds. Sear Tuna 1-2 minutes per side.


1 pkg phyllo dough
1 stick butter
1 lb. walnuts
1 t. cinnamon
1 t. ginger
1/2 t. cardamom
2 T. lemon juice
3/4 c. water
3/4 c. honey

Preheat oven to 425.

Chop walnuts and mix with spices.

Layer 1/4 of the phyllo sheets in the bottom of a cake pan, coating each with butter. Add 1/3 of the nuts. Repeat. Cut into squares or diamonds. Bake for one hour or until golden brown.

Combine water, lemon juice, and honey in a saucepan on the stove. Bring to a rolling boil.  Remove from heat.

When the pastry is removed from the oven, pour the honey mixture overtop.

Yule Cake

This is the cake that my family makes every Yule.

1 c. flour
1/2 c. cocoa powder + 1 T.
11 egg whites
9 egg yolks
1 c. sugar
1 pint whipping cream
1 T. red food coloring
20 roasted unsalted almonds
1 T. powdered sugar

Preheat oven to 350. Cover cookie sheets in parchment paper. Separate the eggs. Beat the egg yolks to stiff peaks with 1/4 c. sugar and move to large bowl. Beat the egg yolks with 1/2 c. sugar until light and thick then add to the large bowl with the egg whites. Sift together the flour and cocoa powder into a separate bowl. Gently fold the eggs together while sifting the dry mixture overtop. Fold until just combined.  Scoop into a piping bag with a wide, round tip. Pipe onto cookie sheets into 3″ circles. You should make 40. Bake for 12 minutes, until they are springy to the touch. Let cool.

Beat the whipping cream with 1/4 c. sugar & 1 T. red food coloring. Spoon into piping bag with large star tip. Mix 1 T. cocoa powder with 1 T. powdered sugar and place in sifter.

Assemble cakes individually into this order: cake round, whipping cream, cake round, whipping cream, sifted cocoa powder mixture, and one almond on top. (the almond is for good luck next year!)

Ethiopian Recipes

Iab (cheese)
1/2 gallon whole milk
1/4 c. + 2 T. lemon juice
1/2 c. yogurt
white pepper
pinch asafetida
Bring the milk to a boil. Remove from heat & stir in ~1/4 c. lemon juice slowly, until curdled. Strain through cheesecloth and let hang for 1/2 hour. Place cheese in a bowl and stir in lemon juice, asafetida, yogurt, salt, & pepper to taste.

Doro Wat (chicken)
4 chicken breasts, cubed
1 onion, cut in wedges
head garlic, roughly chopped
2 T. lemon juice
2 t. salt
2 t. ginger, chopped
1/2 t. ground fenugreek
1/2 t. cardamom
1/2 t. nutmeg
1/4 c. butter or niter kebbeh
3/4 c. water
1/4 c. dry white wine
1/4 c. Berbere (spice mix, below)
2 T. paprika
4 eggs, hard boiled
Sauté onion, garlic, lemon juice, salt, ginger, fenugreek, cardamom, & nutmeg in butter or niter kebbeh for 2-3 minutes. Add water, wine, berbere and paprika. Simmer for 5 min or until sauce thickens. Add the chicken cubes and simmer for 10 min. Pierce eggs with a fork and add. Cover and simmer for 20 min, or until chicken is tender.

Vegetable Alecha (vegetable stew)
1 med. onion, in wedges
4 T. oil or niter kebbeh (see below)
4 carrots, in 1 in. pieces
3 c. water
16 oz. can tomato sauce
2 t. salt
1 t. ginger, minced
3 potatoes, peeled & in 1 in pieces
sm. cabbage, in wedges
1/4 c. berbere (spice mix, below)
Sauté onions until soft, add carrots, water, tomato sauce, salt, & ginger and simmer for 10 min, covered. Add potatoes & berbere and cook for another 10 min. Add cabbage and cook until tender.

Mesir Wat (lentils)
1c. red lentils
1 onion, minced
1/4 c. oil or niter kebbeh (see below)
1/2 t. Paprika
2 T. tomato paste
1/2 head garlic, minced
2 t. ginger, minced
1/4 c. berbere
Soak lentils in water for 30 min, rinse, and drain. Sauté onion in oil or niter kebbeh until soft. Add tomato paste, paprika, water, ginger, garlic, berbere, and salt and bring to a boil. Add lentils, put on very low heat and cook for 20-30 min, or until lentils are soft.

2 c. sourdough
1/4 c. teff
~1/4 c. white flour
Add teff to sourdough ~24 hrs in advance & set on countertop. add the white flour until you have the correct consistency, slightly thicker than crepe batter and thinner than pancake batter. Thinly spread a shy 1/2 c. onto a hot griddle and allow to bubble remove from griddle when the bottom is about to brown. Let set 5-10 min. before serving. Makes 6 pancakes.

Niter Kebbeh (spiced ghee)
1lb. ghee
4 cloves garlic, chopped
1 piece ginger, chopped
2 slices onion, chopped
1/2 t. fenugreek seeds
1/3 t. cumin seeds
1/2 t. cardamom seeds
dash turmeric
Cook 15 min, strain.

Berbere (dry)
3/4 c. paprika
1/4 c. cumin
2 T. cardamom
2 T. ground fenugreek
2 T. ground ginger
2 T. cayenne
2 T. salt
1 T. white pepper
1 T. ground coriander
1 T. nutmeg
1/2 T. turmeric
1/2 T. ground allspice
1 t. cinnamon
1 t. ground cloves
Use the freshest ingredients possible. I recommend buying from the bulk spices section of a co-op. Mix together and grind again in a mortar & pestle if possible. Makes about 2 cups.

Carrot Cake


1 c. pecan pieces
3 c. grated carrot
2 c. flour
1 t. baking soda
1-1/2 t. baking powder
1/2 t. salt
1-1/2 t. cinnamon
1 t. ground ginger
1/2 t. cardamom
4 eggs
1 c. sugar
1 c. veg oil
2 t. vanilla

1/2 c. butter
16 oz. cream cheese
3/4 c. powdered sugar
1 t. vanilla

Preheat oven to 350. Oil & flour cake pans. Combine dry ingredients and set aside. Beat eggs until frothy. Add sugar & beat 3-4 minutes, until batter is thick & light. Add oil in a steady stream. Add vanilla. Add dry ingredients mixture until just combined. Fold in carrots and nuts. Bake about 30 minutes for 2 rounds or about 40 minutes for a 9×11 cake pan or about 20 minutes for cupcakes. Cool 10 minutes then invert on wire rack.

Winter Chocolates

4 habanero peppers
1 stick butter
1 lb. chocolate
cocoa powder

Remove the seeds and stems from the peppers. Chop them lightly and let them cook in the butter for about an hour. Strain, pressing the flesh through. Throw away the skins. Melt the chocolate in the butter. In a chocolate mould, sprinkle nibs. Pour in the melted chocolate and freeze until solid. Pop out the chocolates and dust with cocoa powder.


2 c. flour
3/4 c. sugar
1 t. baking powder
1/4 t. salt
3/4 c. chopped almonds
1 t. vanilla (or hazelnut)

2 1/2 c. flour
2 t. baking powder
1/4 c. cocoa powder
1/2 c. chopped almonds
3 T. butter
3/4 c. sugar
1 1/2 t. vanilla (or hazlenut)
3 eggs

Preheat oven to 325. Toss together dry (not sugar) ingredients. In a separate bowl cream sugar and butter. Beat in eggs ~2 minutes. Slowly stir in dry ingredients until just combined. Turn out dough & shape into a log. Place log on cookie sheet covered in parchment paper. Press to 3/4″ tall. Bake 30-35 minuets or until firm. Remove from oven & cool 15min. Reduce oven to 275. Saw log into biscotti and place them on side on cookie sheet. Bake 30-35 min. Cool 1 1/2 hour. Drizzle with chocolate.


Mix together:
1 c. flour
1 c. wheat flour
2 t. baking powder
1/3 c. sugar
1/2 t. salt

Cut in:
5 T. cold butter

Stir in:
1/4 c. dried fruit, chopped
1/4 c. chopped nuts

Beat in a seperate bowl:
2 eggs

Reserve 2 T. of eggs. Mix the rest into the flour mixture. Pat into a square about 3/4 inch thick. Cut into 4 (or 8 for smaller scones) triangles. Place on cookie sheet lined with parchment paper. Brush tops with reserved egg. Sprinkle with cinnamon & sugar. Bake at 450 for 15 minutes.