Place 1/4 cup of yogurt in the bottom of two glasses or bowls.
Top each with 1/4 cup of strawberry sauce and 2 Tbsp of granola.
Repeat the layers, top with one whole strawberry, and enjoy!
Recipe Tag: Health meets Food
Salad with Red Wine Vinaigrette
Gather all ingredients and equipment.
For the Vinaigrette
In a small container with a lid (such as a jar), combine oil, vinegar, mustard, honey, and seasonings. Shake well to combine.
Refrigerate and use as needed.
Shake well before each use.
For the Salad
Wash and dry greens, place in a large bowl.
To toast the sunflower seeds: heat a small skillet over medium-high heat and add the seeds.
Stir occasionally until fragrant and brown, about 2 to 3 minutes.
Pay close attention as they will go from golden brown to burnt very quickly.
Top the greens with sunflowers seeds, carrots, green onion, and crumbled feta cheese.
Right before serving, toss with the vinaigrette.
Nopales con Huevos
Gather all ingredients and equipment.
Using gloves to protect your hands and holding the nopales with tongs, trim the edge off of each nopales paddle. Remove the thorns and eyes by scraping your knife across both sides of the cactus. Then rinse thoroughly to remove any leftover spines. Slice into 1/4″ strips.
Bring medium pot of water to a boil. Add nopales, onion, and garlic. Boil for about 10 minutes or until tender. Drain and pat dry.
In a small bowl, whisk together eggs and salt until thoroughly combined. Set aside. Heat nonstick pan over medium heat. Add oil. Once hot, saute scallions for 2 -3 minutes.
Stir in nopales and cook for 1-2 minutes to heat through. Add eggs and cook until set, stirring frequently. Top with diced tomato and serrano pepper and serve.
Misir Wat
Gather all ingredients and equipment.
In a medium pot, melt 1 Tbsp niter kibbeh over medium heat. Add onion and saute for ~ 10 minutes or until golden brown. Add garlic and saute for another minute.
Add tomato paste and cook for 5-7 minutes, stirring frequently, until browned. Add tomatoes and berbere spice. Cook for another 2-3 minutes.
Add lentils, stock, and salt. Bring to a boil, reduce heat to medium-low, and simmer, covered, for about 40 minutes until lentils are tender. Stir occasionally. If lentils look dry, add more stock or water a half cup at a time.
Stir in remaining Tbsp of niter kibbeh and remaining berbere spice, if desired. Simmer for another 2-3 minutes. Serve.
Niter Kibbeh
Gather all ingredients and equipment.
In a small pan, toast the spices on medium heat in a dry pan for 2-3 minutes or until fragrant, taking care not to burn. Remove from heat and set aside to cool.
Place butter, oil, and spices in a small pot and melt over very low heat. Simmer for 45 minutes – 1 hour, stirring frequently and being VERY careful not to burn the milk solids and spices. If this burns, your niter kibbeh cannot be fixed and you will need to restart.
When the milk solids have browned and the oil and butter is fully infused, pour butter mixture through a fine mesh strainer lined with cheesecloth. Cool and store in an airtight container in the refrigerater until ready to use.
Lamb Tagine with Prunes and Apricots
Gather all ingredients and equipment.
In a tagine or large saute pan, heat oil over medium high heat. Brown lamb until caramel brown. Remove from pan and set aside.
Add onions to pan and reduce heat to medium. Cook for 5-7 minutes until the onions are soft and translucent.
Add browned lamb, garlic, spices, salt, and pepper to pan. Add stock and bring to a boil. Cover and cook over medium heat for 30 minutes.
Remove the lid from the pan and reserve 1/2 cup of liquid and set aside. If the pan looks too dry, add the reserved stock back in a few tablespoons at a time. Replace the lid and let cook another 20 minutes or until lamb is fork tender.
While tagine is cooking, in a small bowl, cover prunes and dried apricots in boiling water and set aside for 5 minutes to rehydrate. After about 5 minutes, drain and set aside, discarding the soaking water.
In a small pot over medium-low heat, add reserved liquid from tagine, rehydrated prunes and apricots, cinnamon, and honey. Simmer for 5-10 minutes or until sauce is thickened. Set aside.
Once lamb is tender, serve with prune mixture and garnish with toasted almonds and cilantro.
Khara Bath
Gather all ingredients and equipment.
In a dry saute pan, dry roast rava on medium low heat, stirring frequently until fragrant, light, crispy, and dry. DO NOT BROWN rava. Remove from heat and set aside.
Pre heat a saute pan over medium heat. Add the oil and preheat. When the oil is hot, toast the mustard seeds until you hear cracking, then add dals and cashews. Fry until dal is golden brown. Add curry leaves and ginger. Once fragrant, add the onions and cook until they are translucent and soft.
Add chilis, bell pepper, carrot, peas, and tomatoes, and cook ~3 minutes or until slightly tender. Add vangi bath powder, turmeric, and salt. Stir to combine.
Add water. Bring the water to a boil and reduce heat to medium low.
Using one hand to pour toasted rava, gently pour rava into the hot water in a steady, slow stream while constantly stirring pot with the other.
Stir vigoriously to break apart any lumps. Cover and simmer until water is completely absorbed, about 2 – 3 minutes. Turn off heat and allow to rest for 5 minutes. As the khara bath cools, the texture will become light and fluffy.
Top with cilantro, grated coconut, and lemon wedge. Serve with coconut chutney.
Genfo
Gather all ingredients and equipment.
For Niter Kibbeh:
In a small pan, toast the spices on medium heat in a dry pan for 2-3 minutes or until fragrant, taking care not to burn. Remove from heat and set aside to cool.
Place butter, oil, and spices in a small pot and melt over very low heat. Simmer for 45 minutes – 1 hour, stirring frequently and being VERY careful not to burn the milk solids and spices. If this burns, your niter kibbeh cannot be fixed and you will need to restart.
When the milk solids have browned and the oil and butter is fully infused, pour butter mixture through a fine mesh strainer lined with cheesecloth. Cool and store in an airtight container in the refrigerater until ready to use.
For Genfo:
While the niter kibbeh is cooking, make the genfo. In a dry pan over medium heat, toast the barley flour, stirring frequently until flour is lightly toasted and fragrant, about 5-7 minutes. Remove from pan and let cool.
In a medium pot, bring 2 1/2 cups of water to a boil. Reduce heat to medium-low. Reserve 1/2 cup of water and set aside. Add salt and ground cardamom to water in pot.
Next, slowly add the toasted flour to the pot, a couple tablespoons at a time, mixing thoroughly in between to avoid lumps. Mixture will become very thick, but should have a smooth consistency. Continue to stir and form a mound in the center of the pot.
Add 2 Tbsp of hot water around the genfo in the pot. Cover and cook on low heat for 7-10 minutes, stirring occasionally and adding more water as needed, a few tablespoons at a time.
Once genfo has cooked for about 10 mintues, mix well. Genfo will be a thick smooth porridge. Transfer to a well oiled bowl and mold into a mound, creating a well in the center.
Fill well with niter kibbeh and berbere. Add yogurt on the side. Serve as a communal dish by tearing off genfo and dipping in to niter kibbeh.
Make-Your-Own Popcorn
Place the popcorn kernels in a brown paper bag and fold the top tight.
Place in the microwave for 2 minutes or until the popcorn kernels stop popping.
Pour popped popcorn into bowl. Combine popcorn with 1 1/2 teaspoons of oil, your choice of salt free seasonings, and 1/4 tsp of salt.
Mix well and serve immediately.
Creole Roasted Chickpeas
Make Salt Free Creole Seasoning.
Gather all ingredients and equipment.
Preheat oven to 400°F.
Drain and rinse chickpeas.
After rinsing, dry off the chickpeas with a paper towel.
Toss chickpeas with olive oil, creole seasoning, and salt.
Spread in single layer on baking tray lined with parchment paper and roast for 25 to 30 minutes, stirring occasionally, until they are brown and crunchy.