Category Archives: Main Dish

Squash Curry

1 peeled and cubed buttercup squash
2 med. zucchini, cubed
1 med. onion, finely diced
half a head of garlic, pressed
2T ginger
8oz mushrooms, chopped
1 can coconut milk
1 can pumpkin
1 c. veggie stock or white wine
1 T. thai red curry paste
1 t. salt
1 t. coriander
3 kifier lime leaves
1 T. lime juice
1 T. tamarind paste (optional)

In a large pot, sauté the onions in oil. Then add as the veggies are chopped in this order: mushrooms, garlic, ginger, zucchini. Then add everything else except the squash and check the sauce for correct spiciness and saltyness. Add in the squash, cover, and simmer for an hour. Or: crockpot for 4 hours.

Super Green Pasta

3/4 lb spaghetti
16 oz box of power greens (spinach, kale, chard)
head of garlic
8 oz box of mushrooms
olive oil
6 oz. parmesan, grated
1/2 lb bacon
2 oz. cream cheese
cherry tomatoes

Chop garlic and fry in oil with greens. Add to blender with parmesan, cream cheese, and enough water to make it smooth. Chop and cook mushrooms, fry and chop bacon. Cook pasta. Toss pasta with green sauce. Top with quartered cherry tomatoes and chopped bacon.

Tomato Pie

6 c. tomato, chopped & deseeded
2 T. chopped chives
3 T. chopped basil
3/4 t. salt
1/3 lb. shredded sharp cheddar
2 t. tapioka flour
1/2 c. mayonnaise

Pie crust

Chop tomatoes removing all seeds. Squeeze the liquid out of the chunks. You want as little water as possible in the 6 c. of tomatoes. Preheat oven to 400 degrees. Dredge half of the cheese with the tapioka flour. Mix together the tomato, chives, basil, salt, and the dredged cheddar. Put into crust, top with mayo, sprinkle with the remaining cheese, and top with crust. Bake for 1 hour until golden brown.

Larb & Sticky Rice

2 lbs. ground pork (cooked)
5 shallots, minced
5 scallions, minced
2 carrots, shredded
1 bunch cilantro, minced
1 T. fish sauce
1 T. soy sauce
1/4 c. lime juice
sprig mint, minced

Serve with:
butter bib lettuce
sticky rice
papaya or cucumber salad

Fish Tacos

Whitefish filets
sprinkle and rub on chili powder 
lightly coated with oil

small red cabbage, sliced thin
half bunch of cilantro, minced
chives or green onions, minced
2 T. olive oil
2 T. lime juice
1/2 t. salt 

Serve with:
Flour tortillas

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.

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.