Chunky Guacamole

Source: May All be Fed:Diet for a New World
Date tried: October 13, 2012
Yield: 2 cups
Time needed: 10 minutes or less—just what is needed to chop the vegetables

“Everybody loves guacamole” says the author.  I certainly do.

Chunky Guacamole

Chunky Guacamole
2 avocados, peeled and chopped
2 green onions, chopped
1 rib celery with leaves, chopped
1 tomato, chopped
½ green bell pepper, chopped
1 fresh hot chili pepper, seeded and minced (or more, to taste)
1 clove garlic, chopped
2 Tbsp. freshly squeezed lemon juice
¾ tsp. fine sea salt

Mix everything together in a bowl.

This can be used as a topping for salad, as a spread on bagels or as a condiment accompanying Mexican style dishes.  It will keep for 24 hours in the fridge. Press a sheet of wax paper onto the surface to prevent discoloration.

Creamed Asparagus or Spinach (with Popovers)

Source: Simply in Season
Date tried: January 4, 2017
Yield: Serves 2 as a main dish or 3-4 as a side dish
Time needed: 30-40 minutes for popover version. 20 minutes for omelet version

This is actually three recipes in one. First you make the creamed vegetable (asparagus or spinach) which you can serve as a side dish on its own, or on toast. Or you can try the omelet or popover versions below.

The quantities given for the cream sauce make a thin sauce. My preference is for a medium sauce. That would call for either 1/2 the milk or double the butter and flour.

Creamed Asparagus or Spinach
1 lb./500 g asparagus(cut in 3/4”/2 cm. pieces) or 3 cups/750 ml fresh spinach
1 Tbsp. butter
1 Tbsp flour
1 cup milk.

Cook the vegetable of your choice until tender. Drain and set aside.

Melt butter in frypan over medium heat.
Stir in flour until smooth and bubbly.
Gradually add milk, stirring constantly until smooth.
Cook over medium heat, stirring occasionally, until mixture thickens.
Stir in asparagus or spinach.
Season to taste and serve over buttered toast, in omelet or popovers.

Omelet version.(for one person)
Whisk together 2 eggs and 1 Tbsp. milk.
Place a non-stick frypan over medium heat.
Pour in beaten eggs.
As eggs set, lift edges to let uncooked portion flow underneath.
When eggs are set, cover one-half with creamed vegetable.
Fold and serve.

Popover version (6 popovers)
1/2 cup/125 ml whole wheat flour
1/2 cup/125 ml milk
2 eggs
1/2 tsp. sugar
1/4 tsp. dried thyme
1/4 tsp. salt.

Combine all ingredients and beat with an electric mixer or blender until smooth.
Set aside for 15 minutes.
Preheat oven to 400oF/200oC

While oven heats dab a little butter into six muffin cups.
Place in the oven to melt.
Brush melted butter over sides and bottoms of muffin cups.
Stir batter and divide among muffin cups.
Bake without opening oven door until puffed, firm and starting to brown. (about 25 minutes)
Immediately pierce with a knife to release steam.
Fill with creamed spinach or asparagus and serve.

Boiled Egg in Lentil Sauce

Source: The Recipe of Love
Date tried: July 6, 2014
Yield: 6 servings
Time needed: 30 minutes

Prior Preparation Needed
Hardboil eggs
Prepare Berbere Mixture

A surprisingly quick dish to make and suitable for lunch. It cries out for injera.  If you don’t have any on hand, serve with a soft bread that will absorb the sauce, as it is quite spicy. The picture shows potato bread.

Boiled Egg in Lentil Sauce

Boiled Egg in Lentil Sauce

 

Boiled Egg in Lentil Sauce
6 boiled eggs, peeled
1/2 cup red lentils, washed and soaked for 15 minutes.
1 large red onion, chopped
1/4 cup olive oil
3 Tbsp. berbere mixture (or hot chili paste)
2 cups water
3 Tbsp. red wine
4 Tbsp. garlic & ginger mix
1 tsp. allspice
sea salt to taste

Set lentils on to soak.
On medium heat, brown the onion in a large frypan or wok.
Add olive oil and stir 2-3 minutes
Add 2 Tbsp. water.
Add the berbere mix and stir constantly 5-10 minutes.
Add the 2 cups of water and bring to a boil.
Drain the lentils and add.  Reduce heat and cook 5 minutes.
Add wine and the garlic-ginger mix. Reduce heat to simmer for 5 minutes.
Add allspice and salt to taste.
Poke eggs with a fork and add to sauce.
Let simmer for 10 minutes, then serve.