Ethiopian Super Bowl Finale

In the past three weeks Joie de vivre @ An Amatuer Gourmets Guide and I have taken two other trips to Ethiopia. We both cooked dishes from the same cook book, Exotic Ethiopian Cooking by D.J. Mesfin. Added twists on some dishes in the second post, as well as cooked dishes I made in an ethnic restaurant I managed and was chef back in St. Louis...I am presenting for my finale a triple pass look at three views of this super bowl of goodness...Lentils, Okra and Chicken Alech'a...

Someone out there is thinking "has she lost her mind, did she just mention football"? This is March Madness- basket ball season. I admit, I am not into sports at all, but if the cleats fit, then wear them when you can...














This is the more focused picture, since my photo-shop program for some reason is not opening any pictures from my camera *frustrated chef arrrgh* Just when I began to learn what the heck I was doing to produce better photos...














I wanted this one to be the million dollar baby shot! My favorite burnt orange place mats complimented the reddish glow of the chicken spice, and okra mix (I was told a tri-pod needs to be used)...oh well it all tasted fantastic!

These flavors will continue to be a monthly menu item for us, since they were missed greatly over the past four years. I was glad I got back into the 'swing' of Ethiopian food (oh no now baseball). The lentils are always healthy with their added protein, and fiber. I love spicy foods, and you can make the berbere or we't (spicy), and alech'a (mild) versions in any of the dishes you have seen. There are so many dishes you can easily prepare at home, and not to mention the teff injera is super easy to make. I actually did not even realize they ate okra until I went through some of my other books from Africa.

Here is the recipes of what I actually cooked for this post-

Yekik Alich'a- Mild Split Lentil Sauce

1 1/2 cups lentils (I mixed Moong/Urad Dal/Lentils)
3 cups chicken stock
1/4 onions, finely chopped
1 teaspoon ginger powder
1 teaspoon garlic powder
1 teaspoon paprika powder
salt/pepper to taste

Cook onions in Nitter Kiber (Ethiopian butter in first post) for about three minutes. Add half of stock (or just to cover), lentils, and seasonings and cook on simmer (adding stock as needed) until they are done.

Doro-Bamya We't (combined two recipes; both have same ingredients)
Spicy Chicken-Okra Blend

three medium chicken breast, cubed medium
2 cups frozen or fresh okra
2 cups chicken stock
1 cup diced fire roasted tomatoes with chilies
1/4 onions, finely chopped
1 teaspoon ginger powder
1 teaspoon garlic powder
1 teaspoon paprika powder
salt/pepper to taste

I placed them all in a baking dish and placed in the oven, 425 degrees on top rack, and baked for at least a half hour; st iring occasionally until chicken was done.

Served both together side by side with injera (traditional teff flour bread).

NOTE: One thing in my job is I always hear about how someone does not like okra because it is slimy. If you fry it with the onions in oil first then it will not be, but even in this dish I used frozen and it was not slimy at all.

Heart'y Red Lentil Lemon Grass Soup

Another busy week has gone by and with my extra performance art night on Friday I just did not have the time to get busy on my wrap experiments; which will happen Sunday. I did however find time to take a whole organic-range free chicken and make stock out of it for this soup. Something I would suggest doing ahead of time or one might not make this right after arriving home from their job on a weeknight.

Red lentils have been on my list to try. They are the fastest cooking lentil that we have on the market today (well I have seen that most split ones work this way). The skins begin to come off after about five minutes of cooking and they begin to come apart after about ten minutes, so you want to add them towards the end. During the cooking process (which I was disappointed with) the red lentils, or pink, change color to a yellow-gold. They are great for making soups and chowders. Most health food markets carry this variety.















I took some leeks, scallions, and lemon grass (all organic) and saute them in some oil along with garlic, red pepper flakes, roasted red peppers pieces, and salt/pepper to taste. I chose not to add coconut milk and just keep it...simple? Is that word really in my vocabulary...



















I was happy to find this lemon grass, because it is so not fun to chop up! Saute it to bring out the flavor...

Also, when you make the chicken stock, start it off slow in cold water. Skim off the 'muck' that rises slowly to the top, it helps make a clear broth, and simmer for three or four hours on medium-low heat till the chicken is falling off. Separate the batch into two...if not you have will a soup that is so strong with chicken flavor you cannot taste the other ingredients.

(repeat) Saute the leeks, scallions, and lemon grass along with the garlic, and red pepper. Add to the stock and add water to thin out the chicken flavor like it comes in those organic boxes of stock.
















This made at least four quarts of soup, so we have leftovers for the next few days and I will freeze some for the future...