Donut Army

This dish has a depth of flavor that is much appreciated! The broth is rich, and the dish itself is hearty. Side note - as I was assembling this for the first time, I realized that I didn't know how to present it. And the recipe didn't provide any guidance. Over rice? With bread? So I visited the comments section online, where multiple people described this as the hottest dish they've ever eaten in their lives. I disagree. Most of the heat will come from the berbere, so perhaps it depends on which berbere you buy. We actually make our own, since it's just a name for a mix of spices. And while there's heat, it's not painful. I encourage you to not be afraid! Also, I wound up making chapatis as a quick bread to serve with the dish. That was helpful and I would recommend. I'd also serve this over rice in the future, for ease of eating. Ethiopian Chickpea Stew Milk Street 2 T red lentils 3 T ghee 1 yellow onion , chopped 1 pint cherry tomatoes , halve...

This dish is surprisingly delicious. An unusual way to go through some of that eggplant that might be piling up over the summer. And the creamed feta spread turned out to be a great multi-purpose cheese spread. We enjoyed it in omelettes for the rest of the week! Grilled Eggplant with Creamed Feta Splendid Table podcast 2 medium eggplant 7 oz feta 3/4 c yogurt 1 T basil, chopped 1 T parsley, chopped 1 T mint, chopped olive oil Slice each eggplant lengthwise into 5 or 6 long steaks. Sprinkle with coarse salt and allow to stand for up to an hour as you prepare the creamed feta. Crumble feta into a bowl and mash with a fork. Stir in yogurt, 3 T water, and the chopped herbs. Season with black pepper, but do not salt. Rinse eggplants gently and pat them dry. Brush with olive oil and place on a grill, or a grill pan that sits over an open flame. When tender (5-6 minutes on each side) and charred in patches, lift them off the grill and place o...

Update from 2020 - I continue to make this recipe, at least once a year. I have, on occasion, "cheated" and used pre-made pie dough. Not as flavorful, but definitely faster to assemble. Original post from 2012 - This galette was a little bit of effort, especially since I'm not 100% convinced on this crust recipe. But it was very much worth it - light, airy, slightly lemony. It was a perfect summer dinner. I made this crust twice in one evening, and both times, I got a lovely crumbly texture (note the crumbling down nature in the photo below). It was not remotely pliable, as the directions imply. But that's OK - it still tasted great. Just be prepared to work with whatever you've got - it will still taste good. Also - I got the crust prepared the second time, and then we had a power outage for about an hour. So, these photos have poor color quality because of the lighting conditions. By the time the lights came on again, we had already eaten! ...

These were prepared for a barbeque party. Great flavoring, and an easy marinade to prepare! Initially, I had hoped to marinate these on the skewers, so that they could be cooked on the grill directly. But my skewers are too long for my baking pan, and the vegetables weren't getting in contact with the marinade. Plan B: remove the vegetables from the skewers - marinate directly in the sauce, and cook on the grill in foil packets. No problem - equally delicious! Jamaican Jerk Vegetables The Global Vegetarian Vegetables: 1 zucchini, chopped coarse 8 cherry tomatoes, halved 1 green pepper, chopped coarse 8-10 button mushrooms 8-10 broccoli florets (I left these out because I don't like broccoli when it is grilled) Marinade: 6-8 scallions, chopped 1 yellow onion, diced 1/2 jalapeno, minced 3/4 c soy sauce 1/2 c red wine vinegar 1/4 c canola oil 1/4 c brown sugar 1 1/2 T thyme 1/2 tsp cloves 1/2 tsp nutmeg 1/2 tsp allspice or cinna...

Y'all probably get sick of me preparing variations of this dish. But, really, what could be better? Warm pasta, sauteed garlic and red pepper flakes, a little bit of oil. And maybe, if you're feeling frisky, a sauteed green to keep it balanced. It's just delicious. This particular version comes to you highly recommended, especially if you find yourself with an abundance of various greens that you want to use up. For this sample, I mixed turnip greens with beet greens and kale. Orecchiette con Cime di Rape The Top 100 Pasta Sauces 1 lb orecchiette or other short pasta 1 1/4 lb turnip tops or other tender spring green (I used a combination of turnip tops, beet leaves, and kale) salt 4 T olive oil 5 cloves garlic 2 tsp red pepper flakes Wash the greens and cut into thins strips. Heat a large pot of salted water. When it is boiling, plunge in the greens and blanch. Do not overcook; they should remain crisp and bright green. I blanched mine for about ...

I appear to be on an Indian food kick, so bear with me. This was my first attempt at Aloo Mattar. For the most part, this was very successful - it certainly tasted delicious! In the future, I may take more care in mashing the potatoes a bit in order to release their starches and thicken the gravy a bit more. Aloo Mattar (Potatoes and Green Peas) Manjula's Kitchen 3 medium potatoes, boiled 3/4 c forzen green peas 2 T oil 1 tsp cumin seeds 1/8 tsp asafetida (opt) 1 tsp ginger paste 1 green chili, minced 2 T coriander 1 tsp fennel seed powder 1/4 tsp turmeric 1 tsp aprika 1 tsp salt 1 tsp mano powder 1/2 tsp garam masala 2 medium tomatoes, sliced 2 T cilantro, chopped Peel potatoes and cut them in bite-sized pieces. In a small bowl, mix ginger, green chili, coriander, fennel seed, turmeric and paprika with 1/4 c water. heat the oil in a saucepan. Add cumin seeds and asafetida. After cumin seeds begin to pop, add the spice mix and cook until spices start lea...

Seriously, seriously delicious. I am currently of the belief that I could eat this every day and never tire. Plus, it only gets better as a leftover. Highly recommended. Chole Palak (Chickpeas with Spinach) Manjula's Kitchen 1 15-oz can chickpeas 3 c spinach, chopped 2 medium tomatoes 1/2" piece ginger 1 green chili 3 T oil 1/4 tsp asafetida (opt) 1 tsp cumin seed 1 T coriander 1/2 tsp turmeric 1/2 tsp cayenne 1/2 tsp salt 1/2 tsp garam masala Drain the liquid out of the chickpeas and rinse well. Blend tomatoes, chiles and ginger to make a puree. Heat oil in a suacepan. Add asafetida and cumin seeds. When the cumin seeds start to pop, add tomato puree, coriander powder, turmeric, and cayenne. Cook for 4 minutes on medium heat. Tomato mixture will start leaving the oil and will reduce to about half in quantity. Add spinach, salt and 1/2 c of water. Let it cook covered for 4-5 minutes on medium heat, covered. Add chickpeas and mash lightly with a s...

This was my entry in my neighborhood's Second Annual Chili Kick-Off. It was the only vegetarian entry the group, and was a huge hit theoretically because of the use of quinoa. But, as mentioned earlier, I did not win (or place, or show) with this entry. I'm convinced that, among the meat-eating crowd, no dish can compete with ones that features bacon. But for those of you open to a meat-free version, this is delicious, And, look at how few ingredients it takes! Red Bean and Quinoa Chili The Global Vegetarian 1 c quinoa, rinsed 2 c water 1 T canola oil 1 yellow onion, diced 1 green bell pepper, seeded and diced 1 c celery, sliced 1 carrot, peeled and diced 1 jalapeno, seeded and minced 2 tomatoes, cored and diced 2 15-oz cans red beans, drained (or, 1 1/2 c beans, dried, soaked overnight and cooked 90 min) 1 28-oz can crushed tomato 1 T chili powder 2 T parsley 1 T oregano, dried 2 tsp cumin 1/2 tsp pepper 1/2 tsp salt 4 scallions, chopped (opt) In a medium s...