SPAGHETTI SQUASH CAPRESE BOAT

SPAGHETTI SQUASH CAPRESE BOAT

INGREDIENTS; 

1 spaghetti squash, olive oil, s/p.  

1st Mix:  4 tbs olive oil, 2 tbs butter, 6 cloves garlic, 2 chopped celery stalks, 1 chopped onion, 2 cups chopped cauliflower, 1 tsp salt & pepper, 1 tbs dried basil.  

2nd Mix: 1 cup shredded mozzarella, 1/2 cup grated parmesan, 8 sliced cherry tomatoes, 1/2 cup fresh basil, 3/4 cup half and half

Garnish: Balsamic glaze

-Microwave squash for 5 minutes. Cut in half, discard the seeds, brush a little salt, pepper and olive oil on the inside of the squash. Place skin side up on a foil lined cookie sheet and bake for 40 minutes at 400. When it's done, use a fork to get the squash out.

-While it's cooking, sauté oil, butter, garlic, onions, celery and cauliflower until soft (about 10-15 minutes) Add the squash and the 2nd mix ingredients and mix well on a low heat for 5 minutes. 

-Fill the shells with the stuffing and bake in a 350 oven for 20 minutes. 

-I garnished with the balsamic glaze to stick with the Caprese theme. 

EGGPLANT FLORENTINE

 EGGPLANT FLORENTINE

INGREDIENTS: 

-4 small eggplants peeled and sliced the long way about 1/4 inch thick. S/P, cooking spray & olive oil

-Sauce:  1 cup heavy cream, 1/2 cup chicken stock, 6 cloves crushed garlic, 2 tbs butter, 1 tsp salt & pepper, 1/2 cup parmesan cheese, 2 tbs chili garlic sauce

-Stuffing: 6 cloves chopped garlic, 1 chopped onion, 4 tbs olive oil, 6 ounces chopped mushrooms, 1 pound ground beef, 2 tbs basil, 1 tbs salt & pepper. 1 large bag of baby spinach. 

-Garnish: parsley, chopped tomatoes and a little shredded mozzarella

Spray a foil lined cookie sheet. Roast sliced eggplant that has salt, pepper and olive oil lightly sprinkled on top in a 425 oven for 20 minutes turning half way.

Sauce: Sauté garlic in butter for 3 minutes, add rest of ingredients and simmer for 20 minutes.

Stuffing: Sauté the garlic & onion in the olive oil for 3 minutes, add the mushrooms and cook for 3 more minutes. Add the ground beef and spices and cook until almost done. Set aside. Add the spinach to the pan and cook until wilted. Add a little butter to the pan if it needs a little moisture. 

Layer a piece of eggplant, the beef mix, the spinach and then another slice of eggplant. Pour sauce over top. Add your garnish. Cover and bake for 1 hour at 350. 

CHICKEN FAJITAS

 CHICKEN FAJITAS

INGREDIENTS: 1 pound boneless chicken tenders, 1/4 cup olive oil, 1/2 cup fresh lime juice, 1 tbs each oregano, garlic powder, cumin and black pepper. 1 tsp each salt and cayenne. Marinate 30 minutes. 

4 assorted color bell peppers, 1 large white onion, 6 cloves garlic, 1/2 tsp each salt and pepper and 4 tbs olive oil.

Garnishes: Sour cream, salsa, avocados, shredded cheese....whatever excites you!

Marinate the chicken and set aside. Sauté the peppers, onions and garlic in the oil. Add salt and pepper and keep stirring until the peppers get a little brown. Set aside.

Drain the chicken and fry on a high heat. When cooked, add the peppers and sauté for 3-5 minutes. 

Add your favorite toppings and either wrap in a shell or add to a salad!

SWEDISH MEATBALLS

 SWEDISH MEATBALLS

INGREDIENTS: 

Sauce: 6 cloves chopped garlic, 1 chopped purple onion, 1 chopped white onion, 2 tbs butter, 2 tbs olive oil, 1 tbs balsamic vinegar,  3 cups beef stock, 1 cup heavy cream, 1 tbs dijon, 2 tbs  Worcestershire Sauce, 1 tsp black pepper, 1 tbs parsley, 1/4 cup bourbon, 1 tbs garlic chili sauce.

Meatballs: 1 pound meatloaf mix, 2 tbs parsley, 1 egg, 1 tsp each garlic powder, onion salt, nutmeg and allspice. 1/4 cup bread crumbs, 1/4 cup parmesan cheese, 1/4 cup heavy cream & 1/4 cup water.

Cook the onions, garlic, oil and butter on a medium low heat for 15 minutes. Add balsamic and cook another 5 minutes. Add the rest of the ingredients and simmer. 

Mix all of the ingredients for the meatballs and add to the sauce. Simmer for 15 minutes. 

Garnish with parsley.

Put over noodles if you'd like. I put mine over sautéed cabbage. 

RICE VINEGAR DRESSING

 RICE VINEGAR DRESSING

INGREDIENTS: 2 ounces garlic infused olive oil, 1 1/2 ounces rice vinegar, 1/2 tsp each salt, pepper and sumac, 4 cloves crushed garlic.

It's simple, a little sweet and very tasty. If you don't have garlic infused oil, regular olive oil is fine. I made a shredded cabbage salad to put this dressing over. It was light and refreshing!

NITER KIBBEH (ETHIOPIAN BUTTER)

 NITER KIBBEH

INGREDIENTS: 1 pound salted butter, 1/4 cup chopped yellow onion, 3 tbs crushed garlic, 2 tbs grated ginger, 1 cinnamon stick, 1 tsp whole black peppercorns, 1 tbs cardamon, 1 tbs cloves, 1 tbs fenugreek powder, 1 tsp coriander, 1 tsp oregano, 1/2 tsp cumin, 1/4 tsp nutmeg, 1/4 tsp turmeric. 

Melt the butter in a saucepan. Add everything and simmer for an hour. Keep it on low heat and watch it so it doesn't burn. Let it cool for an hour. Strain the butter into a glass jar and refrigerate. The flavor is unbelievable and I've used it for several dishes.

ETHIOPIAN INSPIRED BEEF TENDERLOIN

 ETHIOPIAN INSPIRED BEEF TENDERLOIN

INGREDIENTS: 4 tenderloin steaks cut in cubes, 2 tbs canola oil, 1 tbs each salt, pepper & Berbere. (this is an Ethiopian spice I was able to get at a local spice store) 2 cups cut up broccoli rappis, 2 tbs Niter Kibbeh (this is an Ethiopian butter I couldn't find so I made it myself-recipe also on my blog. you could always use regular butter), 1 chopped red onion, 4 cloves chopped garlic, 2 tbs grated fresh ginger, 2 minced jalapeños, 1 tbs rosemary, 1/2 tsp cumin (if you don't use the niter, I'd use 1 tbs cumin), 1/2 cup crushed tomatoes, 2 tbs red wine vinegar, 2 tsp dijon vinegar, 2 chopped large tomatoes, 2 tbs cilantro. 

1. Cut up the meat and put salt, pepper and Berbere on it. Let it sit out for 1/2 hour while you prep some of the other stuff. Then sauté the meat in the oil for 2 minutes then set aside.

2. Sauté the rappis in the same pan for 4 minutes. Set aside.

3. Add niter (or butter) onion, garlic, ginger & jalapeño and cook for 3 minutes.

3. Add rosemary & cumin and cook 1 minute. 

4. Add crushed tomatoes, vinegar, dijon, another tablespoon of Berbere, and the rappis and cook for 3 minutes.

5. Finally add the meat, tomatoes and cilantro and cook another 3 minutes. 

I know there are a lot of ingredients and steps to this dish, but it is so worth it! It doesn't take long to cook and the meat was unbelievably tender and delicious. 

Enjoy!!!

FOSSOLIA (ETHIOPIAN FRENCH GREEN BEAANS)

 FOSSOLIA

INGREDIENTS: 4 tbs olive oil, 1 sliced yellow onion, 6 cloves minced garlic, 1/3 cup grated ginger, 1 pound french green beans, 1 tomato, 1 tsp each rosemary, basil and thyme, 1/2 tsp each salt and cumin

Sauté the onion in the oil for 5 minutes, add the garlic and ginger and cook for another 2 minutes. Add everything else and cook until beans are soft. (about 10 minutes)

This dish has excellent flavor!

ATKILT (ETHIOPIAN CABBAGE/POTATO STIR-FRY)

 ATKILT

INGREDIENTS: 2 tbs olive oil, 1 tsp each crushed garlic, grated ginger, turmeric and cumin.  1/2 purple onion, 2 chopped carrots, 6 small potatoes cut in half, 1 cup chopped cabbage, 1 cup vegetable broth, 1 tsp each turmeric,  salt and  black pepper. 

Sauté the onion in the oil and 1st 4 spices for 3 minutes. Add the carrots, potatoes,  another teaspoon of turmeric and the broth and cover for 10 minutes. Add the cabbage, salt and pepper and cook for another 5 minutes.  

This dish has great flavor!!!

GOMEN (ETHIOPIAN SPINACH & KALE)

 GOMEN

INGREDIENTS: 3 tbs butter, (I used Niter Kibbeh which is an Ethiopian butter that I made in advance. It was a process but I couldn't find anyone who sold it) 1 pound spinach, 1 pound kale, 1 large chopped onion, 2 cloves minced garlic, 2 tsp grated ginger, 1 tsp each cumin, coriander and salt.

Sauté the onion, garlic and ginger in the butter for 5 minutes, add the greens and the spices and cook until wilted.   It had a really great flavor!

TIMATIM SALATA (ETHIOPIAN TOMATO SALAD)

 TIMATIM SALATA

INGREDIENTS: 4 tomatoes, 1/2 red onion, 2 diced jalapeños, 3 celery stalks.

Dressing: 1/4 cup light olive oil, 3 tbs red wine vinegar, 1/8 cup fresh lemon juice, 3 cloves crushed garlic and 2 tsp Berbere.

*Berbere is a crucial spice to a lot of Ethiopian dishes. I found it at a local spice store. It has a kick!

I only used 2/3's of the dressing. Add more tomatoes if you want to use it all up!