Eats: Spicy Berbere Chicken

May 30, 2012

With the resounding success of the veggie-filled Ethiopian recipes, I went on a search for some more Ethiopian-inspired dishes, this time of the carnivorous variety. I love spicy, fragrant foods, and any recipe that helps utilize my ever-expanding spice cabinet and turns out well is a keeper.

If you are looking for a delicious change of pace, give this spicy berbere chicken a try. (Spice not your thing? Substitute paprika for part or all of the cayenne in the berbere powder).  We ate it with a big pile of cabbage, onions, and potatoes.  Enjoy!

Eats: Ethiopian-inspired cabbage

May 22, 2012

My mom recently sent me some Ethiopian recipes that have become household staples; one try and Michael and I were hooked!  Not only was this cabbage dish easy and delicious, it is also a great way to have a cheap, filling dish.

The recipe for the cabbage needs minor tweaks: I suggest you halve the oil and double the turmeric and cumin.  It’s very versatile and also makes great leftovers.  Need some meal ideas?  Serve it with gomen (a collards dish) and grilled chicken or pork for a fantastic dinner, or heat it up for breakfast and put some sunny-side up eggs on top.  Enjoy!

What recipes do you have that are household staples?

Eats: Strawberries

May 16, 2012

Thanks to a freakishly warm winter/spring, we have been flooded with strawberries a few weeks earlier than usual.  They make a fabulous way to satisfy your sweet tooth throughout the day, plus I appreciate the beneficial effects of their high vitamin C content on my still wimpy immune system.  If you are itching for something more than just plain strawberries, Michael and I found a few ways to enjoy our recent haul from Chiles Peach Orchard.

Strawberries with baker’s chocolate.  Strawberries and chocolate are not exactly a novel combination, but I wanted to see if we could enjoy the two without any of the sugar and dairy that often accompany them.  Enter unsweetened baker’s chocolate.  Normally overwhelmingly bitter on its own, I used a microplane grater to shave a small square onto a bowl of sliced strawberries.  The natural sweetness of the berries helps bring out the rich, dark chocolate flavor.

Strawberry-rhubarb crumble.  We used to think you had to kill rhubarb with sugar to tolerate its tart, tangy flavor….not true!  This recipe opened our eyes to an entirely new world of delicious strawberry desserts.  I sprinkled cinnamon in the topping to add some flavor and you could try adding some chopped dates to the mixture for some additional sweetness.  If you really want to treat yourself, some coconut cream or whipped cream on top would probably be divine, as well.

Eats: DIY Nut Butter

Apr 25, 2012

I love nut butters, but I don’t always love the price tag they come with at the grocery store.  For awhile, my go to favorite was Trader Joe’s crunchy almond butter with sea salt and flaxseed.  At $5/16 oz. jar, this was one of the tastiest and most affordable options around (if you count the Richmond TJ’s as “around”).  But, lacking ready access to a TJ’s and getting bored with the same ol’ concoction year after year led me to spice things up recently.

You need the following:

• 1 pound (or more) of your favorite  nut(s) (I used almonds with a handful of pecans for excitement)
  Note: This is a major $$ saver if you have a Costco or other wholesale membership.  Almonds cost ~$3/pound at Costco.
• food processor
• sea salt (optional)

1. (Optional step) Preheat oven to 350.  Spread nuts on a large baking sheet and roast for ~8 minutes, shaking once or twice.  You want them to be fragrant and slightly browned.
2. Pour the roasted nuts into a food processor, sprinkle with sea salt, and turn the processor on.  Let it run for 10-15 minutes, scraping the sides occasionally.  Note: sufficient food processing time is the key to creamy nut butter.  If it hasn’t started looking “spoonable”, just let it keep running.

Play around with nut blends, roasted vs. raw, and spicing (cinnamon, cocoa powder, etc.) to suit your tastes.

What’s your favorite nut butter?

Eat: Slow-Cooker Pork Ribs + Bok Choy

Mar 28, 2012

First, get your crock on with this stupid-easy, drool-inducing 5-spice slow-cooker pork ribs (coconut aminos=paleo version of soy sauce. Sub accordingly).  If desired, toss a sweet potato or Japanese yam in the oven about an hour before you want to eat.  Last, give yourself 20 minutes to chop and stir fry some bok choy to fill up your plate with a big splash of vibrant green deliciousness.

Garlicky-Ginger Bok Choy
(10-15 min prep time, <5 min total cooking time) 

Ingredients:

1/4 c. chicken stock
1 t. mirin
1 t. coconut aminos (sub soy sauce if needed)
1/2 t. salt
1/2 t. cornstarch (can be omitted, sauce just won’t thicken up)
1-inch piece ginger, peeled & cut into matchsticks (and set aside), plus additional 1-inch piece peeled ginger
5 cloves garlic, peeled
1 teaspoon salt
~1.5 pounds baby bok choy, trimmed (or big bok choy, chiffonaded)
1 T. oil
1/2 t. sesame oil

Directions:

1. Mince 1-inch piece ginger, 5 cloves garlic, and 1 teaspoon salt in a food processor.
2. Whisk together chicken stock, mirin, coconut aminos, corn starch, and salt until cornstarch is dissolved.  Add in minced ginger-garlic paste.
3. Heat pan or wok over high heat.  Add oils.  Add ginger matchsticks and stir-fry 5 seconds.  Add bok choy and stir-fry until leaves are bright green and just limp, 1 to 2 minutes.
4. Pour sauce mixture into wok and stir-fry until vegetables are crisp-tender and sauce is slightly thickened.  Serve immediately.