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.

Lamb and Lentil Soup

Source: The Recipe of Love
Date tried: December 22, 2012
Yield:4-6 servings
Time needed: 1 hour

A lovely, satisfying soup.  Be sure to make enough to save for another day.

Lamb and Lentil Soup

Lamb and Lentil Soup

Lamb and Lentil Soup (Ye’beg Siga be Misr Shorba)
2½ lb. lamb ribs, cut in pieces, washed and patted dry
1½ cups lentils
12 cups water
3 Tbsp. olive oil
1 red onion, sliced
3 medium tomatoes, chopped
2 green onions, sliced
3 inches ginger, mashed
1 each green, red and orange peppers, sliced
1 tsp. long pepper
1 tsp. cumin
1 lime quartered
1 tsp. turmeric
Sea salt to taste
Fresh coriander leaf
Butter (optional)

In a large pot, boil the lentils with the water for 45 minutes.
Heat the oil on low and stir-fry the lamb for 10 minutes.
Add sliced onion and chopped tomato.
Add more water to the lentils if they are too thick. They should be a thick, soupy mixture.
Add all other ingredients.
Add butter (optional)
Let cool for 5 minutes more and serve.

“Soup is good for a cold day.”

Tempeh & Bulgur Salad

Source: Diet for a Small Planet
Date tried: September 21, 2012
Yield: 3-4 servings
Time needed: 30 minutes to prepare + 2 hours to chill

This is a lovely and hearty main dish salad.

Tempeh & Bulgur Salad

Tempeh & Bulgur Salad

Tempeh and Bulgur Salad
2 Tbsp. oil
4 oz. tempeh cut in ½” cubes
½ onion chopped
½ cup bulgur
1-4 large mushrooms, chopped
1 cup water
1 Tbsp. soy sauce
1 stalk celery, diced
½ large carrot diced or grated
1 tomato diced or 10 cherry tomatoes quartered
2 Tbsp. fresh parsley, minced
1 Tbsp. vinegar
1 Tbsp. lemon juice
1 ½ tsp. honey
½ tsp. dillweed
1/8 tsp oregano
Dash white pepper

Heat 1 Tbsp. oil in a large skillet.
Sauté the tempeh, onion, bulgur and mushrooms for 3-4 minutes.
Add the water and soy sauce.
Bring to a boil, then cover and reduce heat. Simmer 15 minutes.
Combine the other tablespoon oil with the vinegar, lemon juice, honey, dillweed, oregano and pepper.
When tempeh/bulgur mix is done, let cool for 15 minutes.
Combine with all other vegetables.
Pour dressing over all, mix well and chill at least 2 hours before serving.

Peasant Soup

Source: Ecological Cooking
Date tried: March 1, 2014
Yield: 8 servings
Time needed: 90 minutes

Prior preparation needed:
Soak beans overnight or bring to boil, let cook a few minutes, cover and let stand one hour before proceeding with recipe.

This soup brings back memories of my childhood, especially those days when Daddy decided Mum deserved a day off and chose to make supper for us.  We always looked forward to Daddy’s suppers.  He was no great chef; he didn’t try anything fancy, never followed a recipe or even did a special shopping, so far as I can recall.  Just looked in the cupboard and fridge and started putting things together in a stew pot.  More often than not it was some sort of macaroni stew.

Peasant Soup

Peasant Soup

Continue reading

Joan’s Brazilian Rice

Source: Diet for a Small Planet
Date tried: May 26, 2014
Yield: 6-servings
Time needed: 50 minutes

A delightful easy-to-make rice pilaf suitable for a family supper. I had only red pepper so the colour contrast green chilies would make with the tomato does not show up in this picture, but I will certainly make this dish again soon and remedy that.  Toasting the rice and sesame seeds before adding the liquid contributes to a nutty taste.  The recipe is attributed to Joan Francis of Wisconsin.

Joan's Brazilian rice

Joan’s Brazilian rice

Continue reading

Boiled Egg Stew (Ye’tekekele Enqulal Wet

Source: The Recipe of Love
Made: December 11, 2013
Yield: 8 servings
Time to make: 50 minutes.

There are several recipes in this book which feature the addition of hard-boiled eggs. But basically, this is a sort of Sloppy Joe recipe of ground beef cooked in a sauce and served over the bread of your choice.  Quite easy to make as long as you have your ingredients out and handy.  From your Ethiopian pantry items you will need Berbere Dilhie, Garlic and Ginger Mix, and Spiced Butter.

Boiled Egg Stew

Boiled Egg Stew

Continue reading

Cucumber Tomato Relish

Source: Simply in Season
Made: October 20, 2013
Yield: 6 servings
Time to make: 15 minutes but allow an hour to chill

I am not sure why this recipe is called a relish.  It’s really a straightforward salad with a choice of oil & vinegar or sour cream dressing.  Contributor says it is delicious with grilled meats.

Cucumber Tomato Relish

Cucumber Tomato Relish

Continue reading